Momofuku Bo Ssam

We got this from the New York Times, here, and from Working Class Foodie on Youtube, here.

Pork Butt

• 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
• 1 cup white sugar
• 1 cup plus 1 tablespoon kosher salt
• 7 tablespoons brown sugar

Chili-Garlic Sauce

• 2 jalapeños
• 2 garlic cloves
• salt
• pepper
• dash of soy sauce
• dash of vinegar
• neutral oil

Ginger-Scallion Sauce

• 2½ cups thinly sliced scallions, both green and white parts
• ½ cup peeled, minced fresh ginger
• ¼ cup neutral oil (like grapeseed)
• 1½ teaspoons light soy sauce
• 1 scant teaspoon sherry vinegar
• ½ teaspoon kosher salt, or to taste

Ssam Sauce

• 2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
• 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
• ½ cup sherry vinegar
• ½ cup neutral oil (like grapeseed)

Accompaniments

• 2 cups plain white rice, cooked
• 3 heads bibb lettuce, leaves separated, washed and dried
• 1 dozen or more fresh oysters (optional)
• Kimchi (available in many Asian markets, and online).

Method

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
4. Make chili-garlic sauce. Chop chilies and garlic, put in blender. Add salt and pepper, and a dash of soy and vinegar. Blend. Drizzle in neutral oil until it looks pretty. Try making multiple sauces using different chili mixes - they come out very different depending on which chilies you use.
5. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
6. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
7. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Serves 6 to 10. Adapted from “Momofuku,” by David Chang and Peter Meehan.

Kerstin och Catharinas glögg

Ingredienser

• 5 flaskor rött fylligt vin (75:or=3 liter)
• 1 flaska madeira (billigaste sorten)
• ca 8-10 kanelstänger (ca 6-8 cm långa)
• ca 8 bitar ingefära
• 25 gram hel kardemumma (som stötts lite så den är sönderdelad)
• ca 15 gr hela nejlikor

Metod

Låt allt detta sjuda upp i en stor kastrull. (Obs bör inte koka, då försvinner alkoholen). När det sjudit upp häll i sc 5 dl strösocker och skalet av en citron ( obs bara det gula , inget av det vita det är beskt). Så får det efterdra några timmar och sen silas drycken och tappas på flaskor igen.

Så var det klart. Serveras med russin och mandel. Med pepparkakor. Gärna med grönmögelost på.

Chokladbollar

Ingredients

• 1 stick of butter (100g)
• 1 cup of sugar
• 2 cups of oats
• 1 tbs vanilla
• 4 tbs cocoa
• 2 tbs cold coffee

Method

Mix all the ingredients together, until the oats become soft. Make little balls, and roll them in pearl sugar (from ikea) or coconut flakes. Refrigerate till they set. Eat.

Hearty gulash

This one we created from the combination of a number of recipes we found online. It's really good with dark bread. We had it with buttered pumpernickel.
Ingredients

• 1 ½ onions
• 1 ½ lbs beef chuck
• 2 carrots
• ¾ lbs potatoes
• 1 parsnip
• 1 leek
• 1 bell pepper
• caraway seeds
• 1 can crushed tomatoes
• 3 cups of water
• buttermilk
• sour cream
• parsley
• hungarian paprika
• salt
• pepper

Method

1. Chop onion. Fry it in pressure cooker with the caraway seeds. Then chop the meat. Fry it in cooker.
2. Add all the other chopped ingredients. Add the tomatoes, paprika, salt and pepper, the add the water.
3. Put on the lid and pressure cook for 12-15 minutes.
4. Add appropriate amounts buttermilk and sour cream, and some chopped parsley.
5. Eat with bread. Yum.

Leek and Swiss Chard Tart

We got this from Martha Stewart's website, here.
Ingredients

• 1 medium disk Pate Brisee
• 2 tablespoons extra-virgin olive oil
• 4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
• 1/4 cup dry white wine
• 1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour, plus more for surface
• 1/3 cup whole milk, warmed
• 2 tablespoons Dijon mustard
• 1 large egg, lightly beaten
• Coarse salt and freshly ground pepper
• 1 cup grated Gruyere cheese

Directions

1. Turn out pate brisee onto a lightly floured surface. Roll dough into a 13-inch round, about 1/8 inch thick. Press dough into bottom and up sides of a 10-inch springform pan with a removable bottom. Using a paring knife, trim dough to form 1 1/2- to 2-inch-high sides. Transfer to refrigerator, and chill for 30 minutes.
2. Preheat oven to 375 degrees. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.
3. Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
4. Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
5. Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
6. Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

Pecan pie

We got this from the back of Karo Corn Syrup.
Ingredients

• 1 cup light corn syrup and molasses
• 3 eggs
• 1 cup sugar
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups pecans
• 1 unbaked pie crust
• 1 tsp bourbon

Preheat the oven at 350. Stir the ingredients with a spoon. Mix in pecans. Pour into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for two hours. Store pie in fridge.

Magnificent Turkey

The turkey this year was amazing. We first brined it (using one recipe, here) and then roasted it using another (here), which we modified.

Brine

• Zest (in wide strips) and juice of 5 oranges
• Kosher salt
• 1 cup sugar
• 12 black tea bads
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
Unwrap the turkey and remove the neck and giblets (reserve for broth later). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.

Turkey

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 bunch fresh sage, leaves finely chopped
• 1 cup pure maple syrup
• 1/4 cup hot water
• 1 lb bacon

Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
Remove the turkey from the brine; rinse and pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Take an aluminium can and cut it in half, fill the resulting cup with broth and butter and put it deep in the cavity. Fill the rest of the bird with the stuffing and onion without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and cover it with generous amounts of bacon, cover the bacon with whatever butter remains. Put the turkey into the oven.
Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired, or thicken with cream and flour.