As more than half the country struggles with temperatures and wind chill in negative double digits, warm flavorful, full of delicious fat food is the way to go. Here are a couple to try.
These are not New Year's Resolution diet food but hearty, good for the soul dishes.
CASSOLET
1 lb. dried great northern beans
10 tbsp. duck fat or olive oil
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large ham hocks
1 lb. pork shoulder, cut into 1"cubes
1⁄2 lb. pancetta, cubed
4 sprigs oregano
4 sprigs thyme
3 bay leaves
1 cup whole peeled canned tomatoes
1 cup white wine
2 cups chicken broth
4 confit duck legs (optional)
1 lb. pork sausages
2 cups bread crumbs
1. Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight. Heat
2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add half the garlic,
onions, and carrots and cook until lightly browned, about 10 minutes. Add ham
hocks along with beans and their water and boil. Reduce heat and simmer beans
until tender, about 1 1⁄2 hours.
2. Transfer ham hocks to a plate; let cool. Pull off meat; discard
skin, bone, and gristle. Chop meat; add to beans. Set aside.
3. Heat 2 tbsp. duck fat in a 5-qt. dutch oven over medium-high
heat. Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add
remaining garlic, onions, and carrots; cook until lightly browned, about 10
minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan
with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by
half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid
has thickened, about 1 hour. Discard herbs; set dutch oven aside.
4. Meanwhile, sear duck legs in 2 tbsp. duck fat in a 12"
skillet over medium-high heat for 8 minutes; transfer to a plate. Brown
sausages in the fat, about 8 minutes. Cut sausages into 1⁄2" slices. Pull
duck meat off bones. Discard fat and bones. Stir duck and sausages into pork
stew.
5. Heat oven to 300˚. Mix beans and pork stew in a 4-qt.
earthenware casserole. Cover with bread crumbs; drizzle with remaining duck
fat. Bake, uncovered, for 3 hours. Raise oven temperature to 500˚; cook
cassoulet until crust is golden, about 5 minutes.
SERVES 6 – 8
PULLED PORK MAC n CHEESE
One 4-lb.Chef’s Line smoked pork butt
1 lb dried ridged pasta, preferably radiatore
Kosher salt
2 oz unsalted butter
2 small yellow onions, chopped
1/4 cup all-purpose flour
3-1/2 cups whole milk
1-1/2 cups dry white wine
2 Tbs. finely chopped fresh sage leaves
Freshly ground black pepper
4 oz. grated Gruyère
4 oz. grated Emmentaler
4 oz. grated fontina
2/3 cup panko
2 oz. finely grated Parmigiano-Reggiano
2 T extra-virgin olive oil
2 T thinly sliced fresh chives
Position a rack in the center of the oven and heat the oven to
325°F.
Meanwhile, cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use (see "Leftovers," below, for ideas).
Raise the oven temperature to 350°F. Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.
Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.
Whisk in the white wine, sage, and a 1/2 tsp. each salt and pepper. Bring the mixture to a low simmer, whisking constantly.
Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.
In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.
Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.
Meanwhile, cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use (see "Leftovers," below, for ideas).
Raise the oven temperature to 350°F. Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.
Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.
Whisk in the white wine, sage, and a 1/2 tsp. each salt and pepper. Bring the mixture to a low simmer, whisking constantly.
Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.
In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.
Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.
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