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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.

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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.

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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.
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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.
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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.
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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.

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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!
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When I walked in to her beautiful farm kitchen, I peeped her hash-making skills.
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Squee – table of deliciousness! I seriously love the foliage.
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A stack of fluffy cheddar dill biscuits.
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Citrus salad. Oh, the effort that goes in to delicately peeling these.
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Apple Cider Doughnut Bread Pudding, which in my circle of friends, seems to be pretty popular this year. Fall 2014’s new it-dessert?
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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.
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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!
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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!

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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.

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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.
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Let it cool & chill overnight, then started slicing. The eating happened quickly. “Mmm, this is good. Wait. Must get picture.”
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Albany John made up a sliced meat platter.
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Pastrami!

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

 

 

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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.
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Half of the ribs got slathered in galbi (which wound up being very mildly flavored, but did a great job for tenderizing).
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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.
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Then they sit (covered) in the fridge overnight. The fridge will smell amazing.
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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.
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All lined up.

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

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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.
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Done.
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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.

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What’s not to love about duck? So much skin, so much fat. Husbear carved up a duck I picked up at Ga Ga Lok/Jia Jia Liu/Asian Supermarket on Central Ave. It was mostly fat, but now my duck fat stores are back up. And the duck rinds were delicious. They last in the fridge for a few days if you can’t manage to eat all of a duck’s skin in one sitting.

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