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Message: <blockquote data-quote="Stormborn" data-source="post: 4513099" data-attributes="member: 14041">Here are some of my favorites:Recipe Summary Difficulty: Medium Prep Time: 25 minutes Cook Time: 3 hours 20 minutes Yield: 4 to 6 servings User Rating: •.•• 3 pounds beef short ribs, about 10 ribs Salt and freshly ground pepper 3 tablespoons vegetable oil 10 to 12 garlic cloves smashed 1-inch piece ginger, peeled and sliced into 1/4-inch slices 12 ounces good ale or cider3 tablespoons rice wine vinegar or other mild vinegar1 cup hoisin sauce Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat. Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Put the ribs, ginger and garlic into the slow cooker. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours or until ribs are very tender. Heat the oven to 300 F. Put contents of slow cooker back in Dutch oven. Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes. Strain fat from the top of the pot so that you're left with just the good stuff. andSausage and Kale Soup1 package chicken and apple sausage, slicedOlive oil1 large onion, diced2 ribs celery, diced2 medium carrots, diced2 cloves garlic, minced2 medium potatoes, cubed, OR 2 cans canellini beans, drained1 bunch kale, washed very well, tough stems removed1 quart chicken stock (I like Kitchen Basics in the box)Brown sausage disks in skillet over medium-high heat; transfer to slow cooker. Saute onion, celery and carrots in olive oil; add garlic once other vegetables are in the skillet and season with salt and pepper; cook just until vegetables begin to glisten; transfer to slow cooker.Add potatoes or beans to slow cooker. Slice kale across leaves into 2-inch-wide strips; place in slow cooker.  Pour chicken stock to cover contents.  If needed, top up with water or more chicken stock.  Season with salt and pepper (potato version will require more salt than bean version).Cook until vegetables are soft and kale is tender.  Serve with crusty bread, butter and firm cheese, or cornbread.and every Christmas I make:Mother Medora’s Magical Toffee1 ½ cups chopped walnuts (or favorite)1 cup firmly packed brown sugar¾ cup or 1 ½ sticks of butter + enough butter to cover pan1 pkg. Semi-sweet chocolate chipsPour nuts onto a silicon mat or well greased and foil line pan.  Take the butter and brown sugar and boil together for about 7 min. stirring CONSTANTLY.  This should bring it to HARDBALL stage, 250-260 degrees on a candy thermometer. If you don’t have a candy thermometer, drop a bit of mixture into cold water and see if it forms a hard but still yielding ball.  Pour the mix into the pan over the nuts.  Sprinkle with as many chocolate chips as you like and more nuts.  If you have used a silicon mat it will cool fairly quickly, but should still sit for at least 30 min. to an hour.  If you used a pan it will take longer to cool.Toffee is tricksy stuff.  Humidity, altitude, relative temperature, and the way you hold your mouth can all effect how it comes out.  I usually ruin about 1 batch in four.  Whatever you do, if making multiple batches, be sure to clean the pot out between them.  A single sugar crystal from a previous batch can ruin a new one.</blockquote>

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