The Cookbook

[Mik]

The chicken was delicious. Highly recommend.

But tonight I have some duck confit and lardons that I need to use up, so I'm making a Cassoulet.

https://www.allrecipes.com/recipe/234677/how-to-make-cassoulet/

[Aqua Letifer]

@Mik said in The Cookbook:

The chicken was delicious. Highly recommend.

But tonight I have some duck confit and lardons that I need to use up, so I'm making a Cassoulet.

https://www.allrecipes.com/recipe/234677/how-to-make-cassoulet/

Holy crap that looks awesome. Did the chicken dry out any?

[George K]

I had some strip steaks from Costco.

I thawed one, seasoned it with salt, pepper, and Paul Prudhomme's Cajun seasoning. Drizzled with olive oil and into the sous-vide at 135 degrees.

Out of the sous vide, and into a cast iron skillet with canola oil and butter. Baste with the oil and butter.

Sear and flip...

After flipping - sprinkle blue cheese crumbles onto the top of the steak while the underside sears. Baste with the oil and butter again.

Yum.

(oh baked potato in the air fryer with butter and green onion, steamed green beans in the Instant Pot.)

[Mik]

@Aqua-Letifer said in The Cookbook:

@Mik said in The Cookbook:

The chicken was delicious. Highly recommend.

But tonight I have some duck confit and lardons that I need to use up, so I'm making a Cassoulet.

https://www.allrecipes.com/recipe/234677/how-to-make-cassoulet/

Holy crap that looks awesome. Did the chicken dry out any?

Not at all. The marinade also served as a brine.

[Catseye3]

I have learned of a thing called duck fries. They are fries cooked in duck fat. They're supposed to be abfab, up there in the food porn category.

Have you tried these? Are they all that?

[Mik]

They're good - nice and crispy. If I cut up potatoes to roast, I use duck fat to coat them first.

[George K]

Tonight's dinner: Stew

Subtitle, "Never make this again."

Ingredients:

1 teaspoon oil
1 pound stew meat cut into 1 inch chunks
1 small onion minced
2 cloves garlic minced
1/2 cup dry red wine or beef stock
3 cups beef stock low sodium, see note*
1 cup crushed tomatoes
1 tablespoon horseradish
1/2 tablespoon Worcestershire sauce
3 cups baby potatoes or potatoes cut into 1 inch cubes
2 cups carrots cut into 1 inch chunks
1 bay leaf
1 teaspoon dried thyme or 2 fresh sprigs
salt and pepper
1 tablespoon corn starch

Directions:

Turn the Instant Pot to Saute and allow to heat up. Once Instant Pot is heated, add in oil.

Season beef on all sides liberally with salt and pepper.

Add seasoned beef and chopped onion to pressure cooker and let cook on all sides until beef is browned on all sides. Once meat is nearly fully browned, adds in the minced garlic and saute for 1 minute longer, being careful to not burn the garlic.

Add in red wine and scrape up any browned bits of liquid on bottom of pressure cooker. Turn the Instant Pot off.

Add in beef stock,potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate sauce.

Place lid on instant pot and be sure vent knob is closed to seal in pressure.

Set to manual pressure for 30 minutes. To do this, hit pressure cook or manual and adjust cook time using +/- buttons. If you have the Ultra model, hit ultra and then adjust to high pressure and then set cook time to 30 minutes.

Once cook time has elapsed, allow pressure cooker to release pressure naturally or for AT LEAST 15 minutes.

Once pressure has been released, open up pressure cooker, remove bay leaf and thyme sprigs. Hit cancel on pressure cooker (to turn off keep warm function) and turn back to saute.

Notes:

In place of crushed tomatoes, you can use tomato sauce.

To keep this Instant Pot Beef Stew gluten-free, use gluten-free Worcestershire Sauce.

For a thicker stew, use 3 cups beef stock. For a thinner beef stew, use 4 cups of beef stock. You can also use 2 tablespoons or cornstarch in place of the 1 tablespoon of cornstarch for a really thick stew.

You can purchase pre-cut stew meat from your grocer, or cut up a chuck roast or top-round yourself into 1 inch cubes.

A dry red wine such as Merlot or Cabernet is best. Of course, if you do not drink alcohol, feel free to use additional beef stock in place of wine.

Be sure to use prepared horseradish, not horseradish sauce. (The ingredients are just grated horseradish, salt, and sometimes vinegar.)

Use whole bite sized new potatoes, quartered red or new potatoes, or 2 inch cubed, peeled russet potatoes

I add my potatoes and carrots later in pot roast, but for this recipe, I don't have issues with the carrots and potatoes getting mushy. If you want firmer potatoes and carrots, add all the ingredients BUT carrots and potatoes and cook for 20 minutes and let pressure release naturally. Then add the potatoes and carrots and cook for an additional 10 minutes.

=-=-=-=-=-=-=-=

Way, WAY too tomato-ey. Not what you expect for a "beef stew." I should have seen this when I looked at the ingredients.

I used masa to thicken, and I don't think it really changed the flavor too much. At least it didn't make it worse, which would have been damn near impossible.

1 out of 5 stars.

Blecch.

[Mik]

I hate when something so elemental doesn’t come out well.

[George K]

@Mik when I think of "stew," i think of "Malliard-rich beef." I think "thick." I think "rich." I think..."beef."

None of that happened today.

But...whatev...

Tummies full, so that's good enough. Lesson learned.

Side note - I put the spuds and carrots in when I started cooking. Too mushy, as the recipe cautioned.

[Mik]

On the grill tonight (not using oven or pan)

https://plumscooking.com/recipes/agave-lime-salmon/

[George K]

@Mik looks good!

But...

1. I don't have a grill.
2. Mrs. George will not eat fish.

[Mik]

You don't need a grill. Number 2 I cannot help you with.

[George K]

@Mik said in The Cookbook:

You don't need a grill. Number 2 I cannot help you with.

Yeah, I know.

But, considering that, I'm not about to experiment with fish. Hell, even pork chops are a reach.

[Mik]

[Mik]

It was excellent! I cut the salt in the salsa down by 3/4..way too much and I knew it. We went to a local farmers market today so I put some fresh garlic scapes in it.

Highly recommend. Also recommend the Kirkland Rose Prosecco. Low alcohol and delicious. Under $10.

[George K]

@Mik said in The Cookbook:

Marry me.

Wait, never mind.

You know what I mean.

[Mik]

An excellent dinner tonight. Local chicken that was clucking Tuesday. I used sweet marsala and I thought it better. Served with a little herbed angel hair pasta and broccoli. Friends thought it a 10. I did use a little powdered roux mixed with water to thicken the sauce up a bit.

https://www.cookinglight.com/recipes/quick-chicken-marsala

[Aqua Letifer]

Banana curry

Sauce:
1 tbsp curry powder
1 tsp coriander
zest from 1 lime
juice from 1/2 that lime
pinch of salt and pepper
2 bananas, mashed all up
3/4 cup water

Stuff:
chicken breast
1 green pepper
1 white onion
a handful of spinach, finely chopped

1. Put the Sauce in a bowl or ceramic mug. Mash to get consistent.
2. Add Stuff to bigass pan, then Sauce on top
3. Cover and put on medium heat. When it's up to temperature, drop down to low simmer.
4. Start your rice. All's done when rice is done.

[Catseye3]

Paprika Note:

From the Net: "Paprika marked as "sweet" will have almost no heat at all. It has the warm flavor of ripe peppers and sunshine, as well as a complimentary bitterness. "Semi-sweet" or "semi-hot" varieties still are relatively mild but carry some kick, like a cross between red bell pepper and cayenne. "Hot varieties" carry significant heat, though it's still much more nuanced and flavorful than red pepper flakes or cayenne. If you want to incorporate more chiles into your food but can't handle much heat, the bitter and sweet flavors and aromas of paprika are for you. And chileheads who want to singe their nostrils can go right ahead with the hot stuff knowing they're getting more flavor than from other hot peppers."

Recommended: Pride of Szeged Sweet Paprika Powder and Pride of Szeged Hot Paprika Powder, both available from Amazon.

(I've never been knowledgeable about paprika. I never realized that the common or garden variety paprika you get in your grocery store is junk. Apparently when you get a little particular with your paprika, you will never go back to that stuff.)

[Mik]

Yeah, I usually have Hungarian, Spanish sweet and hot and some Spanish smoked.