WTF Cookbook

[wtg]

Wow, blast from the past. Used to make Steak Diane tableside on my portable burner. It was always a favorite!

[Mik]

Yeah, our guests were wowed by the flambe. Which is no big deal.

[Mik]

https://www.foodandwine.com/cooking-techniques/making-restaurant-quality-pan-sauce?link_source=ta_first_comment&taid=697371c999c310000167546c&utm_campaign=foodandwine&utm_content=photo&utm_medium=social&utm_source=facebook.com&utm_term=2026012308

[Mik]

Made this tonight. Oregon Pinot for the sauce, outstanding.

https://www.foodandwine.com/recipes/pork-chop-au-poivre-red-wine-shallot-sauce

[Bernard]

I made these tonight. Yummy.

Chocolate Cherry Bars

1 cup butter (or margarine)
1.25 cups sugar
1 egg beaten
1 teaspoonn vanilla
2.25 cups flour
1.25 teaspoons baking powder
.25 teaspoon salt
.25 cup nuts, chopped
.25 cup flaked sweetened cococnut
1 cup semisweet chocolate pieces
.25 cup maraschino cherries, drained with stems removed

Preheat oven to 375 (for 11 x 16 pan) or 350 F (for 9 x 13 pan)

Cream butter and sugar, add egg and vanilla.
Combine flour, baking powder, and salt.
Add nuts, ,coconut, chocolate pieces, and cherries to flour mixture.
Add flour mixture to the butter and sugar.
Mix well. Press into pan.

Bake 20 minutes for 11 x 16 pan; 35 minutes for 9 x 13 plan.

[Steve Miller]

I make a lot of stock and use it in nearly everything. Love the process and the end result tastes much better than anything I can buy. Long slow simmer, etc.

Tried this guy’s new way (heresy!) and it’s superior to anything I’ve made before. Also done in one hour with $6 worth of ingredients.

Link to video

[Mik]

Fascinating! I wonder if you could use raw chicken.

Got to try this. I've been drinking bone broth for a while now and apparently I can make it in Instant Pot.

[Steve Miller]

@Mik

I don’t know why not, and you can control the salt more easily.

Maybe go for 2 hours rather than 40 minutes? He says anything under 3 hours is ok. Or roast the chicken first if you want roasted flavor. Easy and quick enough if using parts or you hack up the whole bird first. Got cleaver?

OTOH, the $5 Costco rotisserie chicken (or even the $8 Heinens rotisserie chicken) is hard to beat as far as value.

[wtg]

I've been making stock in the Instant Pot for eons. Works great.

I even copied over the recipe I posted on the old WTF many years ago:

https://wtf.coffee-room.com/post/6949

I could definitely see the rotisserie chicken version, though, and especially the part about breaking up the meat into smaller pieces. Will definitely give it a try.

[Mik]

I'll try roasted and not and see how it goes. Kroger has Tyson natural chicken on buy one, get two free this week.

[Steve Miller]

@wtg

Dicing up the veg is also a new twist. I’ve never seen anyone do that.

[wtg]

Not only dicing, but sauteing before adding the liquid ingredients. It adds a lot of depth of flavor.

Julia Child does the roasting thing to make turkey gravy for her deconstructed roast turkey. It makes fabulous gravy.

https://www.bigoven.com/recipe/turkey-gravy-for-julia-childs-stuffed-turkey/2957731