kicking off the new year

winter sunwhitecaps

The past few days have all been surprisingly full of pork and sunshine – both very good things.

On Friday we went for a walk out at Washington Park near Anacortes. The sun was out but the wind was howling across the water and through the trees on the headland. It was fresh and deeply invigorating. We went home and made steamed bao, stewed kale and a pork roast marinated and braised with hoisin sauce, loads of garlic, scallion and ginger.

pork and greens and bao

Chinese-style pork

steamed bao

baowich

The pork was remarkably flavorful all the way through. We sliced it thinly and made little sandwiches with the pork and kale on sliced bao, with the sauce from the pork as a dipping jus. I may have eaten too much of this.

New Year’s Eve was Neapolitan-style pizza with friends, featuring spicy coppa and bits of leftover Christmas ham. We drank many bottles of Prosecco, Cava and homemade cider. I made onion dip and it turned out really, really well. A good time was had by all.

cassoulet

New Year’s Day is when we make cassoulet. I did a simple one, based on the version we learned at Duckfest. White beans, brined overnight then cooked with onion, bay, garlic and epices rabelais. Toulouse sausage from the Paris Grocery in Seattle, and a package of duck confit from our co-op. I got a great crust on it this year (still no breadcrumbs, mind you). A salad of baby arugula and a bottle of St Cosme made for a perfect, low-key evening.

Our fridge still seems to have a lot of pork in it.

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