Archive

cooking

20150522_170159

Ice cream at Bumpy’s Polar Freeze in Schenectady. A kiddie with rainbow sprinkles, and strawberry small. Satisfying soft serve ice cream. I’ve been craving cherry dipped soft serve, and BakingSuit‘s preferred way to eat cherry dip with sprinkles sounds like heaven on Earth.
20150516_214937

Summer’s floating by now that it’s finally getting hot out, and I’m trying to keep up with it. Smoking, grilling. The sparks shooting up out of a charcoal chimney are my kind of fireworks you can have any time of year.
20150522_202508

Kimchee dumplings. I love how homemade dumpling skins taste, but man, hand rolling those skins out takes a while. Still always worth it for the chew and pull on that fresh dumpling skin. I think I might try a pasta roller next time – my forearms are always crazy sore the next day.
20150522_205511

YEAH CRISPY DUMPLINGS. I bought a non-stick pan, and this is so much better for dumplings than my… well, all of my other pans. Just a dollop of oil, sear for a few minutes, pour a bit of water in, cover, and let steam until done, around 10-15 minutes (depending on size of dumplings). Perfect every time.

_1060824

Dear Winter,

It’s you. Not me. Normally I love you, but this year, you’ve just been a bit too much. Please go back to being just below freezing, at say, 30F and having some fun snow around.

For those of you in the same boat, I recommend roasting up some beef brisket. I used about 4 lbs of beef brisket, salted the exterior generously, stuck in a roasting pan at 325 for a few hours with some water on the bottom, put the top on for a few hours, tossed in chopped carrots for the last 30-60 minutes of cooking.

_1060834

Sliced up and ready to eat. Fattylicious. So, this is what I’ve been doing with my winter besides hibernating. EATING ALL OF THE FOODS.

P1060200

December is here, and colder weather calls for rib-sticking, hearty meals. Kenji’s take on traditional cassoulet recipe is fantastic for a comforting, warm meal in cold weather. Read through his recipe – it’s really phenomenal writing and made me want to try this, despite not being much of a bean eater in my normal meals.  And now I have  a reason to add beans to my repertoire. It’s a really versatile recipe, too, so you could go traditional, or you could just go with what you have.
P1060198

The real revelation here is adding gelatin to boxed/canned broth or stock. It really beefs up the flavor and helps combine the liquid and beans into a creamy, rich dish. I should strive for homemade stock, but I go through more broth than chicken carcasses to make enough stock/broth, and it’s just never really worked out for this household like that. Ah well. One day. Either way, homemade stock or no, you’ll have delicious beany goodness after several hours.
P1060204

Great Northern beans, some mild italian sausage, chicken thighs, and lamb shoulder (there’s lamb nubbins in there, too) were a nice combo. The sausage was… eh, a little out of place, but it’s what was in the fridge, so it’s what went in the cassoulet. I tried this again with just lamb and chicken, and the flavor was a little lacking, so some sort of sausage or third meat is a good idea.
P1060206

As is, this makes a TON of food if you’re a 2-person household like mine. So be good at eating leftovers, or freezing. This was so good I happily ate it all week for lunch and a few dinners. Me. The lady who hates leftovers. Loved this and looked forward to it so much. It was that good.

P1060220

Deanna Fox is an amazing woman – she recently whipped up brunch for a few folks when Innae was in town.  LOOK AT THE TABLE! It is so beautiful!
P1060213

When I walked in to her beautiful farm kitchen, I peeped her hash-making skills.
P1060214

Squee – table of deliciousness! I seriously love the foliage.
P1060216

A stack of fluffy cheddar dill biscuits.
P1060222

Citrus salad. Oh, the effort that goes in to delicately peeling these.
P1060227

Apple Cider Doughnut Bread Pudding, which in my circle of friends, seems to be pretty popular this year. Fall 2014’s new it-dessert?
P1060217

Soon it was time for us all to sit around and chat, chat, chat while we ate, ate, ate. When I was a kid I remember HATING how long the adults would take just sitting around the dinner table TALKING about stuff that wasn’t Teenage Mutant Ninja Turtles, Sesame Street, or Disney movies. But now I get it – there’s SO much to talk about it. So much to catch up on, and just plain giggling and joking to have because we don’t see each other all that often.
P1060230

I’ll take one of everything, please! Just the night before I’d made a maple ice cream with burnt caramel swirl that went really well with the apple cider doughnut pudding. And a lovely gram masala muffin, too!
P1060235

And since we were just coming off of the final Tournament of Pizza , and Innae was a previous pizza judge, Deanna made breakfast pizza with puff pastry! Food friends, and tons of French press coffee. Love it!

P1050740   P1050737 P1050739

Smoked pork butt rubbed with my BBQ Rub Recipe. Smoked low and slow for a few hours over applewood chips. Not gonna lie – the bark on this roast was awesome. I had to stop myself from eating the entire cap of fat off of the top. So good.

2T Cumin
4T Paprika
4T Kosher Salt
1T Korean Chili Flakes
1T Onion Powder
1T Garlic Powder
6T Sugar
A few shakes cayenne flakes
~1t nutmeg

I’m seriously loving this rub on pork lately.

P1040801

I found some corned beef on super-clearance at Hannaford. Hmm, it’s not corned beef season, but it is grill season, which means pastrami/smoked corned beef was on my menu.

I smoked it for a few hours on a grill with apple wood scraps from when the tree was trimmed earlier this year.
P1040838

Let it cool & chill overnight, then started slicing. The eating happened quickly. “Mmm, this is good. Wait. Must get picture.”
P1040837

Albany John made up a sliced meat platter.
P1040835

Pastrami!

P1040771

Ah, the joys of the swine. I picked up a ~10lb package of “Kurobuta” pork baby back ribs for $3.65/lb. What a steal. And while there is a high amount of bone in baby back ribs, 10 lbs of baby back ribs is a lot. 10 lbs is a great amount for a party.
P1040774

Once the package thawed out, I separated the ribs into two containers to season and marinate.

 

 

P1040775

Guess what’s really easy to make? Galbi marinade. You can use bosc pear if you can’t find Asian pears. Super yummy, and not as dark as the store-bought kind.
P1040776

Half of the ribs got slathered in galbi (which wound up being very mildly flavored, but did a great job for tenderizing).
P1040778

The other half got rubbed with rib-a-licious spices. You know – some sugar, some paprika, some chili powders, some salt, some black pepper, some mustard… a little of this, a little of that. And generously packed on each rib section.
P1040779

Then they sit (covered) in the fridge overnight. The fridge will smell amazing.
P1040792

Then it’s time for grilling! A rib rack is really awesome and fairly necessary for a grill when making baby back ribs. They’re so thin and small that you don’t really want them to lay flat on the grill. And a rib rack saves space, you can cram more ribs on the grill to cook at the same time.
P1040793

All lined up.

P1040794

I used the “cowboy” style charcoal, and let the ribs sit for about 60-90 minutes, covered.

P1040806

Hello, darlings! The meat retracts while cooking, the rib bones pop out a bit, and a nice lacquer forms on the outside of each rib.
P1040808

Done.
P1040804

Now I’m just hoping Albany John and I finish our never-ending living room renovation project so we can have a big housewarming party and serve up some of these ribs.

Follow

Get every new post delivered to your Inbox.

Join 1,964 other followers