WTF Cookbook
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Made this tonight. Oregon Pinot for the sauce, outstanding.
https://www.foodandwine.com/recipes/pork-chop-au-poivre-red-wine-shallot-sauce
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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.
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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 -
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.
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.
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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.
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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.
Dicing up the veg is also a new twist. I’ve never seen anyone do that.
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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
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I user to make a vegetation stock (and pressure canned it) just keeping all my veggie scraps (including onion skin) in a bag in the freezer (no cruciferous veg). Once I had a large freezer ziplock full I put it in our large crockpot and filled to the top with water. 6-8 hours later I strained the stock and either froze or pressure canned it. I loved having it around and someday I’ll probably go back to making it.
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Kitchen hack. Ways to use parchment paper. Love the guy's accent.
Link to video -
BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to video -
Chris Young is an interesting guy. Engineer turned Michelin chef, trained under Blumenthal - about as good as it gets.
He apparently makes his living now via YouTube vids and selling elaborate thermometers. Normally I wouldn’t like the ads but he keeps them short and the thermometer looks cool enough that I want one.
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BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to videoThis video is outstanding!
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I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.
Korean Carrot Salad
1 lb carrot 1 tsp kosher salt 1.5 tbsp sugar 2 tbsp white vinegar (I used rice vinegar) .5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika 3 tbsp oil 1 tbsp minced garlic Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt. Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well. Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.Serve warm or cold.
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Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms
