Gochujang Bibimbap Sauce

Ingredients: 
1/2 cup gochujang 
1/4 cup Sesame oil toasted 
1/8 cup sugar 
1/4 cup water 
1/4 cup toasted sesame seeds 
4 t apl Cider vinugr 
4 t grlic

Thai Sweet Potato Chicken Coconut Curry

Thai Sweet Potato Chicken Coconut Curry

Serves 4 to 6

Ingredients:

1 teaspoon vegetable oil

4-6 T red curry paste (if Mae Ploy, if Thai Kitchen brand, use 2 bottles)

2 T fish sauce

1 cup chicken broth

1 (13.5-ounce) can coconut milk

1.5 pounds sweet potatoes, cut into 3/4-inch pieces

1 onion, cut into 3/4-inch pieces

2 cloves garlic

1 bell pepper (or other veggie like green beans, snow peas, etc), chopped

2 T peanut butter (optional)

⅓ cup dry-roasted peanuts

¾ teaspoon salt

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons grated lime zest and lime wedges

¼ cup chopped fresh cilantro

Instructions:

1) Heat oil in large saucepan over medium heat until shimmering. Add curry paste and cook, stirring constantly, until paste begins to brown, 2 1/2 to 3 minutes. 

2) Stir in broth, coconut milk, fish sauce, potatoes, onion, garlic, peanut butter, peanuts, and salt, scraping up any browned bits. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.

3) Stir in chicken and peppers and continue to simmer until chicken is cooked through, 10 to 12 minutes. Remove pan from heat and stir in lime zest. Serve with lime juice, cilantro, rice.

Recipe tuning in progress.

Smoking bishop

• 6 Seville oranges (or 5 navel oranges + juice of 1 lemon)
• ½ cup Demerara sugar
• 1 bottle red wine (not too dry nor too sweet)
• 1 bottle Ruby port
• 30 cloves
• 5 dried green cardamom pods
•  Orange peel for garnish
• 
  

1. Preheat oven to 325 degrees. Prepare oranges (not lemons!) for roasting: wash and dry them well, and stud each fruit equally with cloves. Roast the clove-studded fruits in the oven for an hour, then transfer them to a large glass or ceramic bowl.
2. Add the sugar and the red wine (do not add the port yet) to the bowl. Cover the bowl and leave it in a warm spot in the kitchen for at least 12 hours, and up to 24.
3. After the citrus-sugar-wine mixture has rested, cut the fruits in half and juice them through a strainer into the wine and sugar mixture. Discard fruits after they have been juiced. Strain the mixture again, this time into a heavy saucepan. Discard solids.
4. Add the port, the cinnamon stick, and the cardamom pods to the saucepan, and heat very slowly—until it “smokes” (the vapors rise), hence the name; do not allow it to boil.
5. Once the Bishop is as hot as you like, turn off the heat. Remove the cinnamon stick and cardamom pods. Serve in warmed, heatproof glasses, garnished with orange peel.

Slow Cooker Butter Chicken

Ingredients:

• 3 T vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, pressed
• 3 T grated ginger
• 2 T garam masala
• 1 6-ounce can tomato paste
• 1/2 t salt
• 3 pounds boneless, skinless chicken thighs 
• 1 T lime zest
• 1 T lime juice
• 1 can coconut milk
• ½ cup chicken broth
• ¼ cup cilantro leaves
• 2 T butter (at finish)

Serve with rice and chapati.

Directions:

1. Saute onions in oil over medium-high heat until softened. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
2. In the slow cooker, combine the chicken pieces, tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for about 5 hours.
3. Remove and chop chicken pieces, blend sauce in pot with immersion blender. 
4. Add butter, cilantro, and chopped chicken back to sauce. Serve.

Tortilla Soup in Pressure Cooker

Serves 6

Ingredients:
2 T vegetable oil
2 tomatoes, chopped (or 1 can diced tomatoes)
1 onion, chopped fine
1 jalepeno, seeded and minced (optional)
6 garlic cloves
2 T minced chipotle chile in adobo sauce
1 T tomato paste
6 cups chicken broth
10 (6in) corn tortillas (4 chopped up, 6 cut in 1/2 strips)
1.5 lbs boneless, skinless, chicken thighs
8 oz cojita cheese
1 avocado
1/2 c sour cream
1/2 c minced cilantro
lime

1. Heat 1 T oil in pressure cooker on saute function. Add tomatoes, onion, jalepeno and cook until soft, 5min. Add garlic, chipotle, and tomato paste. Stir in broth and tortilla pieces, scraping pot clean of browned bits (if not carefully deglazed, pressure cooker function may detect burning). Season chicken with salt and pepper and nestle into cooker.

2. Cook on high pressure for 5min. Quick release pressure.

3. Toast tortilla strips in oven at 425 after tossing in oil and salt. About 10 minutes until crisp and golden.

4. Shred chicken, whisk soup, stir in 1 tsp extra chipotle (optional). Serve soup with cojita, avocado, sour cream, cilantro, and lime juice.

Adapted from a cook's illustrated recipe.

Pear Tatin

Ingredients:
    2 firm pears
    4 whole star anise
    1 box puff pastry
    1/2 t vanilla extract
    1/2 C granulated sugar
    3/4 stick butter, cubed  (probably too much!)
    Splash of dark rum, cognac, brandy? (1.5 oz?)
    Powdered sugar, to cover tops

Hardware:
    cutting board for puff pastry
    10in cast iron pan (a heavy-bottom, oven-safe pan just big enough for 4 pear halves)
    lid for pan (for flambe)
    hemispherical 1/2 tsp measure

Steps:

1) roll out puff pastry, thawing as necessary

2) preheat oven 400F

3) Peal (optional) and halve pears. Scoop out seeds with a hemispherical 1/2 tsp measure. Insert anise into seed cavity.

3.5) (optional) cut pastry into four pieces and wrap the backs of each pear with dough. Trim excess, leaving 1/8 in overhang, wrap overhang around the front of pears. Place prepared pears in fridge.

4) scatter sugar in pan and cook over medium heat without stirring until sugar melts and browns, about 5 minutes

5) reduce heat to low, add vanilla and butter, stir until melted

6) add rum, quickly ignite, let alcohol burn off. Stir to loosen caramel.

7) add pears, cut-side down to pan (if you did not form fit it to the pears, add entire sheet of puff pastry to pan and squish down around the edges at this point)

8) dust pears with confectioners sugar

8) place pan in oven for 15 - 20 minutes (or whatever the pastry box says)

Cannellini beans in pressure cooker

Time: 45min
Yield: 8 servings, can be doubled

Ingredients:
For pressure cooker:
1 lb dried cannellini beans
5 garlic cloves, smashed
4 T olive oil
2 tsp kosher salt
1 large sprig rosemary
1 bay leaf
1 carrot
1 parmesan rind (optional)

For garlic olive oil:
1/2 cup olive oil
2 garlic cloves, thinly sliced
dash of salt
sundried tomatoes, sliced thin

For veggies:
1 large red onion, halved and sliced thin
broccoli, rabe, or zucchini
1/8 tsp red pepper flakes

Directions:

1) In the pressure cooker, combine all pressure cooker ingredients with about 4 cups of water (need to refine this). Tie the rosemary, bay leaf, and carrot together with kitchen twine. Cook on high pressure for 35 minutes? (>30) and allow to release naturally.

2) While the beans cook, heat 1/2 cup oil in large skillet over med-high heat. Stir in the sliced garlic and salt and saute until golden. Transfer the garlic oil to a bowl for serving and add the sundried tomatoes.

3) In skillet on med-high, saute veggies with onion and more oil.

Serve with crusty bread, all drizzled with garlic oil.

Adapted from recipe by Melissa Clark.