The Cookbook

[George K]

Turkey Breast en Cocotte

1 turkey breast, whole, bone-in (6- to 7-pound)
Salt and ground black pepper
2 tablespoons olive oil
1 medium onion, chopped medium
1 medium carrot, chopped medium
1 celery rib, chopped medium
6 medium garlic cloves, peeled and crushed
2 sprigs fresh thyme
1 bay leaf
¼ cup unbleached all-purpose flour
4 cups low-sodium chicken broth

Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Using kitchen shears or a chef’s knife, trim the rib bones and any excess fat from the turkey, following the illustration at right. Pat the turkey dry with paper towels and season with salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the turkey, breast side down and scatter the onion, carrot, celery, garlic, thyme, and bay leaf around the turkey. Cook, turning the breast on its sides and stirring the vegetables as needed, until the turkey and vegetables are well browned, 12 to 16 minutes, reducing the heat if the pot begins to scorch. Turn turkey so breast side is facing up.

Off the heat, place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours.

Remove the pot from the oven. Transfer the turkey to a cutting board, tent loosely with foil, and let rest while making the gravy.

Place the pot with the juices and vegetables over medium-high heat and simmer until almost all of the liquid has evaporated, 15 to 20 minutes. Stir in the flour and cook, stirring constantly, until browned, 2 to 5 minutes. Slowly whisk in the chicken broth, bring to a simmer and cook, stirring often, until the gravy is thickened and measures about 2 1/2 cups, 10 to 15 minutes.

Strain the gravy through a fine-mesh strainer and season with salt and pepper to taste. Carve the turkey and serve, passing the gravy separately.

The video:

Link to video

My effort:

[George K]

Tonight's Dinner: Beef Bourguignon

2 1/2 –3 lb chuck roast
8 slices thick cut bacon chopped
2 tablespoons flour
Salt & pepper
1 large sweet onion diced
2 large carrots peeled and cut in chunks
4 clove garlic crushed
3 cups red wine
2 cups low sodium beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
1 tablespoon fresh thyme (plus more for garnish)
2 – 3 tablespoons butter
8 ounces small white button or cremini mushrooms
1 lb baby potatoes

In dutch oven or deep oven proof skillet cook bacon until crispy. Remove to plate covered with paper towel using slotted spoon.

Dredge chuck roast in one tablespoon flour, generously salt and pepper both sides. Brown both sides of the roast in the bacon grease. Remove to plate.

Add onions and carrots to the remaining bacon grease and cook until the onions are lightly softened. Reduce heat to medium low and add garlic and 1 tablespoon flour. Cook for 2 minutes; stirring constantly. Stir in wine loosening the brown bits from the bottom of the pan. Stir in beef broth, tomato paste, bay leaves, and thyme. Return chuck roast and bacon to pan, cover and place in center of oven. Cook at 350 degrees for 3 – 3 1/2 hours or until chuck roast is very tender.

In large skillet melt butter over medium high heat. Add mushrooms and cook until golden brown; turning a couple of times. Remove to plate. If necessary add 1 tablespoon of butter. Add baby potatoes and cook until golden brown; turning a couple of times. Add mushrooms and potatoes to dutch oven cover and cook for additional 15 minutes or until potatoes are tender.

Take pot out of oven and remove lid. Allow to cool for 10 minutes and carefully remove the chuck roast. Trim any excess fat and or cartilage from the roast. Put the meat back into the pot and stir to warm. Garnish with fresh thyme. If desired serve over mashed potatoes, rice or egg noodles.

My effort:

Bacon:

Beef:

More Beef:

Carrots and Onions:

Ready to go into oven:

Final result:

Comments:

Next time - use a smaller roast! More carrots. Add some celery for interest.

[Mik]

ago

Smoked Turkey Rosemary Pasta

1/2 lb smoked turkey, cut in 1/4" cubes
1/2 cup pine nuts, lightly toasted
EV Olive oil, to taste (1/4 C?)
1/4 cup white wine if you like
zest of 1 orange (don't skip this - important)
ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
1 - 3 cloves garlic, crushed
12 oz linguini or spaghetti

toast pine nuts
dice smoked turkey
start pasta water & cook as you do rest

heat EVOO in skillet, med ht.
when hot enough, add turkey and 1/2 rosemary, saute
after 5 min or so add white wine
when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to taste

mix with hot pasta and maybe 1/3 C pasta water.

Yum.. been making this for 20 30+ years. Good with white wine or red. You can add parmesan if you like but I think it hurts the flavors.

[Aqua Letifer]

Arkhan the Cruel's Flame-Roasted Halfling Chili (Instant Pot Recipe)

1. Spell Components. In one cup, add:

• 1.5 tbsp unsweetened cocoa powder
• 1.5 tbsp chili powder
• 1.25 tsp ground cinnamon
• 1.5 tsp dried oregano
• 0.75 tsp ground cumin
• 0.5 tsp ground allspice
• 0.25 tsp ground cloves
• 0.25 tsp cayenne
• 0.5 tsp black pepper
• 0.5 tsp salt

2. Bonus Action: bacon fat increase

• cook 4 slices of bacon in a flat pan.
• take slices out, dry and crumble.
• in the pan with the bacon grease, cook 1 chopped onion, 4 chopped garlic cloves, 1/4 chopped japaleno. Set aside with crumbled bacon.

3. Primary action: Add these to your instant pot:

• 1 can pureed kidney beans (puree in food processor)
• 1 can whole kidney beans, strained
• 1 can black beans, strained
• 2 cups bone broth (beef or chicken)
• 3 tbsp brown sugar (light or dark)
• 1.3 lbs ground turkey
• 1.3 tsp apple cider vinegar
• 15 oz tomato puree

Order of Initiative:

1. Prepare your spell components in your Mug of Holding.
2. Take your bonus action (outlined above).
3. Take your primary action (outlined above).
4. Add bacon and the pan-cooked veggies to the pot.
5. Add your Mug of Holding components to the pot. MIX.

Cook.

[Horace]

@aqua-letifer They are named halfings because the Tolkein estate threatened legal action when they tried to name them hobbits.

I watched the whole trilogy, extended versions, last weekend and am now going through the audio books which is quite a time investment. So this is a matter near to my heart.

[Aqua Letifer]

@horace said in The Cookbook:

So this is a matter near to my heart.

:lol: And mine as well!

The photos continue to be hilarious here. No shit, the only thing that was staged was the bowl. The bread and chives and shit were just lying there on the cutting board so, okay, how can you not do this?! My wife's giving me shit about it now. "Another photo for the blog?" Yeah. Why the hell not.

[taiwan_girl]

Has anybody used the Instant Pot as a slow cooker instead of using something like a "crock pot"? Does it work as well? Thanks!

[George K]

@taiwan_girl indeed!

However, it's not quite the same.

The IP heats from the bottom only, rather than using the entire "container" to cook.

My attempts have been, well, not bad, but not great either.

From what I gather, you're better off using the IP as a pressure cooker and converting a "slow cooker" recipe to an "Instant Pot" recipe - which will, of course, reduce time drastically.

When I make "To Die For Pot Roast," I used to slow-cook for about 8 hours. Now, I use the IP and cook for 50 minutes, with a "natural release" for about 20 minutes. Comes out great.

There are conversion charts for "slow cooker to instant pot" out there, but I'm too lazy to look them up now..

[taiwan_girl]

@george-k Thanks!!!

[Aqua Letifer]

We just got a Dutch oven.

Dutch oven >> crock pot > instant pot.

[brenda]

@aqua-letifer Aqua, your photos are well staged. They look wonderful!

[brenda]

@aqua-letifer said in The Cookbook:

We just got a Dutch oven.

Dutch oven >> crock pot > instant pot.

Ayup, this is what I like, too. I have worked from home for many years, so I have the advantage of being able to start a batch of something in the morning, and check it once or twice during the day. For other folks, they may not have the ease or option.

[George K]

Tonight's dinner: Leftovers.

I made a turkey breast a while ago, and we get about 4 meals out of one breast. I divided it into 4 portions, and I froze the turkey, stuffing, and gravy using a vacuum meal sealer.

For sides, I had some steamer-beans.

But made mashed potatoes in the Instant Pot: https://bakeatmidnite.com/instant-pot-red-skinned-mashed-potatoes/
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Instant Pot Red Skinned Mashed Potatoes

3 lbs red potatoes scrubbed and cut into 2-inch chunks (don’t peel)
1 cup water
2 tsp kosher salt
3/4 cup warm milk
6 tbsp unsalted butter softened
1 tbsp dehydrated toasted onion flakes see NOTES
1 tsp instant dehydrated minced garlic -OR- 1 large clove finely minced
2 tbsp minced fresh parsley -OR- 1 tbs dehydrated
1/4 cup sour cream
Salt & pepper to taste

Place potato chunks in the Instant Pot (or any electric pressure cooker), add the kosher salt and the water. Process on manual for 8 minutes (or high/15 psi on other pressure cookers)

Release pressure and drain potatoes well.

Using a hand masher, lightly mash the potatoes. Add just enough of the warm milk so the potatoes are creamy but not soupy. You may not use the entire amount, or you may need more warm milk, depending on how creamy you like them.

Add the butter, toasted onions, garlic and parsley. Stir to combine.

Add salt and pepper to taste.

Notes:

Nope, no peeling is necessary here. You want these mashed potatoes to be a bit lumpy and rustic. It’s part of this dish’s charm.

Also, don’t pull out your electric mixer or ricer to prepare them either. An old-fashioned hand potato masher is what you want for this job, and you’ll use that utensil very lightly too. Practically no elbow grease is required either!

If you cannot find toasted instant onions, then 2 tbs of minced caramelized onions can be substituted. In a pinch, you can use finely chopped green onion or regular dehydrated minced onion.

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Comments:

1. The ingredients call for sour cream, but I didn't add any because, well, the instructions didn't call for it!
2. 8 minutes is not long enough to cook the spuds. I gave it about 15 minutes
3. I added some onion powder as well as some chopped green onions

[Mik]

Leftover Cuban pizza here. Culver’s devils food cake frozen custard. Yum.

[George K]

Tonight's dinner:

I've posted the Chicken Schnitzel recipe earlier...

But for the side:

Carrots & Potatoes Roasted W/ Onion and Garlic

5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper

Preheat oven to 425 degrees.

Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan.

Season generously with salt and pepper, toss.

Cover pan with aluminum foil and bake for 45 minutes.

Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Those are some damn fine spuds (could've browned them a bit more)....

[brenda]

@george-k That's a nice side dish for many a meal. Thanks!

[brenda]

@george-k Cute horsey plate ya got there, George.

[Mik]

BIL & SIL coming Friday - they are both on a diet, so fixing this beautiful dish

https://theviewfromgreatisland.com/rainbow-salmon-skewers/

[George K]

Tonight's dinner: Sheet pan balsamic chicken.

¼ cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
¾ teaspoon dried rosemary
½ teaspoon red chili flakes
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds chicken breasts (4 each), trimmed
1½ pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed

Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).

In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.

Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.

While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.

Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.

Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.

Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).

Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.

Yup...

[brenda]

Was it good, George?