The world of culinary exploration comes alive when various cooking techniques harmonize to create dishes that are truly exceptional. Combination cooking, the art of marrying different methods, allows chefs to craft masterpieces that are rich in flavor, texture, and aroma. In this collection of combination cooking recipes, we showcase the creative fusion of dry and moist heat techniques, resulting in culinary experiences that are nothing short of extraordinary.
Seared and Braised Beef Short Ribs
Ingredients
- 4 beef short ribs
- Salt and pepper
- Olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- Fresh thyme sprigs
Instructions
- Season the short ribs with salt and pepper. In a skillet, heat olive oil over medium-high heat.
- Sear the short ribs until browned on all sides. Remove and set aside.
- In the same skillet, sauté onion, carrots, and garlic until softened.
- Deglaze with red wine, scraping up browned bits. Allow the wine to reduce slightly.
- Return the short ribs to the skillet. Add beef broth and thyme sprigs. Cover and transfer to a preheated oven at 325°F (163°C).
- Braise for 2.5 to 3 hours, until the meat is fork-tender.
- Serve the short ribs with the flavorful braising liquid and vegetables.
Poached and Grilled Salmon Fillet
Ingredients
- 4 salmon fillets
- Salt and pepper
- 4 cups water
- Lemon slices
- Fresh dill sprigs
- Olive oil
Instructions
- Season salmon fillets with salt and pepper. In a wide pan, bring water to a gentle simmer.
- Add lemon slices and fresh dill sprigs to the simmering water.
- Gently place the salmon fillets in the poaching liquid. Poach for about 10 minutes until cooked through.
- Carefully remove the poached salmon from the liquid and drain briefly.
- Preheat a grill to medium-high heat. Brush salmon fillets with olive oil.
- Grill the salmon for 2-3 minutes on each side, creating grill marks and a smoky flavor.
- Serve the salmon with a garnish of fresh dill and a squeeze of lemon.
Roasted and Glazed Carrots with Herbs
Ingredients
- 8-10 large carrots, peeled and trimmed
- Olive oil
- Salt and pepper
- 2 tablespoons honey
- Fresh rosemary and thyme leaves, chopped
Instructions
- Preheat the oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper.
- Roast the carrots on a baking sheet for about 20-25 minutes until tender and slightly caramelized.
- In a small bowl, mix honey, chopped rosemary, and thyme.
- Remove the roasted carrots from the oven and brush them with the honey-herb glaze.
- Return the glazed carrots to the oven for an additional 5 minutes until the glaze is caramelized.
- Serve the carrots as a side dish, adorned with extra fresh herbs.
Culinary Symphony on Your Plate
Combination cooking allows you to orchestrate a symphony of flavors and textures. By marrying dry and moist heat techniques, you create dishes that are greater than the sum of their parts. Whether it’s searing and braising, poaching and grilling, or roasting and glazing, these recipes exemplify the artistry and innovation that combination cooking brings to your kitchen.
