Humans,
It’s 2021 and I, for one, am ready for it. I’ve so missed dinnering with you and am anxious to see each and every one of you once things cool off, COVID-wise. In the meantime, I’ve made some self-improvement resolutions for this year which I figured I’d share here. Help hold me accountable, will ya?
Stop using hibernation as an excuse to not socialize
Drink more Beekeeper's Buzz cocktails, at least one per week (see page 54 of Booze by Bear)
Less time in the kitchen unless it's with Osa Bear and Lil’ Osito
Get rid of my bear belly
Talk to Tony about nailing my Gazelle Flip on his halfpipe
Visit my cousins in Yosemite (been turning down invites for years, see resolution number one)
Learn how to smile better under my facemask so people stop thinking I’m going to eat them
Finish my Stay by Bear vision board
Dance like I used to
Fond memories dancing at Whisky a Go Go.
This new year promises to be full of new adventures. We haven’t nailed anything down quite yet, but are looking at reinstating some Bear’s Night In to-go pickup dinners as well as daydreaming about new Stay by Bear popup locations. Stay tuned to this newsletter and social media for updates as they come.
As always, thank you for your continued support and enthusiasm. This has been a trying season, but one we'll emerge from stronger and more connected.
Bisquey a Go Go
It's soup season and this is absolutely one of my favorites. I first developed it as a hangover cure during my bad bear days when I'd stay out dancing the night away at Whisky a Go Go. You need to give yourself a couple of days for this one, but it's totally worth it. I recommend making large portions and stocking your freezer so it's at the ready when most needed. I say that from experience.
for carrot bisque
1/2 lb butter
2 onions, chopped
3 lbs carrots, peeled & chopped
5 cloves garlic, crushed
1/2 bottle dry white wine
6 c chicken stock
2 c heavy cream
vinegar cider, a splash
salt, pepper & nutmeg
for braised pork belly
1 large carrot, chopped
1 onion, chopped
3 celery sticks, chopped
2 garlic cloves, smashed
sprig of fresh thyme
2 bay leaves
2 c high-quality cider
small splash vinegar, plus extra to season
4 1/4 c chicken stock
2.5 lbs unscored boneless pork belly
2 tbsp sunflower oil
for caraway cream
1 pint heavy whipping cream
2 tbsp caraway seeds
salt &pepper
for the carrot bisque:
1. In a 6-quart pan over medium heat add butter, onions and garlic. Stir often until onions are limp. Add wine. Reduce heat by half then add stock, carrots, and season with a hefty amount of salt, pepper and a dash of nutmeg. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
2. Remove from heat and transfer to a blender. Do not fill the blender more than half way (blend in batches if necessary). Be careful when blending hot liquids as the mixture can spurt out of the blender (use a kitchen towel to hold lid down). Pulse the blender to start it and then puree until smooth. Return to the pan and add cream and stir over high heat until hot. Add the splash of cider vinegar and season to taste.
for the braised pork belly:
1. Day 1: Heat oven to 350°F. Place all ingredients except the pork belly and sunflower oil in a flameproof pan that will fit the pork snugly (a casserole dish is ideal). Season and bring everything to a boil on the stove, then turn down the heat to low and slide the pork into the pan. The pork should be totally submerged. Top with water if needed. Cover the dish with a lid or a tight tent of foil, and place in the oven for 3 hours, undisturbed.
2. When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully transfer the pork to the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish (the tray must be completely flat as any indentations will be pressed into the pork) to weigh the pork down and leave to cool in the fridge overnight. Strain the leftover juices into a jug or small saucepan, cover and chill.
3. Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into equal pieces and set aside until ready to cook.
4. Remove off any bits of fat from the braising juices, and tip what will now be jelly in a saucepan. Cook on low until it cooks down slightly and becomes somewhat syrupy. Add a few drops of vinegar, to taste.
5. Heat the sunflower oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down. Be careful as it has a tendency to spit. Sizzle the pork as you would bacon for five minutes until the skin is crisp. Flip it over and cook for 3-4 minutes until browned.
for the caraway cream:
1. In a saucepan, toast caraway seeds until fragrant. Add heavy cream and gently bring to a simmer. Season with salt and pepper, then let simmer for 10 minutes. Let cool completely in the refrigerator at least two hours or overnight. Whip and dollop on just before serving.
to plate:
Serve the carrot bisque in a bowl and top with the pork belly then a dollop of caraway cream. Delicious extra garnishes include: pumpernickel bread crumbs, micro sorrel, dill, pickled onions and/or diced apple.
Beekeeper’s Buzz
This is one of my go-to cocktails for the winter months. You'll find it - and 24 other cocktail recipes for seasonal living - in my new book, Booze by Bear. The first edition is going fast, so get one before it's gone!
for honey ginger cinnamon syrup
1 c fresh grated ginger
3 cinnamon sticks
1 c honey
1 c water
Gently boil the honey and water until honey liquifies. Mix in the grated ginger and cinnamon sticks. Simmer for 15-20 minutes. Remove from heat and let sit for one hour.