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Everything posted by FrogPrincesse

  1. Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2) Duck breast, 57C for 90 min, pre and post sous-vide sear. So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
  2. I like them! The shortbread texture is nice, they are not too sweet, and the fleur de sel is a great touch!
  3. FrogPrincesse

    Crostini/Bruschetta Ideas Needed Please

    Chicken liver truffle mousse pâté (Trader Joe’s) with homemade red onion & sherry marmalade
  4. Dorie Greenspan’s World Peace Cookies
  5. Here is my favorite recipe from the book, the one I have made regularly and that is worth getting the book for - Duck Confit! It is pretty much perfection. My butcher has really good duck and the resulting confit tastes better than store-bought confit in my opinion. The only trick is that the pressure cooker tends to overheat after the sauté step, so I have to unplug it for about 10 minutes before it lets me start the pressure cooking option (otherwise I get the dreaded “hot” error message, and it doesn’t start).
  6. @rotuts With rosé it’s a lot lighter obviously. I got some citrus notes even though there is no citrus in the recipe, from the reduced wine. I’ve enjoyed cooking from the book so far! The recipes are quite nice.
  7. Coq au vin rosé from Melissa Clark’s Dinner in an Instant. I really enjoyed this. The chicken was a bit firm but I think that it had more to do with the quality of the chicken than the recipe itself. The recipe took about 90 minutes to make total, so it’s doable on a week night.
  8. Daube de joues de bœuf aux carottes et coquillettes (beef cheek stew with carottes and elbow pasta) I adapted Yves Camdeborde’s recipe to the pressure cooker - 1 hour on high, natural release. It was incredible! The meat was extremely tender and the sauce as rich and satisfying as I remembered from having the dish at the Comptoir in Paris. I got the meat from my favorite butcher shop, Siesel’s. Going into the pressure cooker After 1 hour Plated (I added some parsley for color)
  9. FrogPrincesse

    Dorie's Cookies by Dorie Greenspan

    Vanilla & brown butter madeleines. At least as wonderful as the classic madeleines. I used bourbon (Buffalo Trace) as the booze component (rum and scotch are also suggested), and kept the batter in the fridge for about 2 hours before baking.
  10. FrogPrincesse

    Bottles to pick up from London?

    I’d recommend going to the Whisky Exchange. I am sure you will find something interesting there!
  11. FrogPrincesse

    Favorite Food Quotes

    This applies to life as well... that's why I love this quote so much.
  12. @JAZ Vegetables and side dishes - I would keep that chapter, for sure. Sometimes you have an easy way to prepare your protein (grill, for example), and can use the instant pot for a more elaborate side dish. So it makes perfect sense to me to have a dedicated chapter for side dishes. Beans and grains, I would include that into the vegetables and side dishes. I just see them as one option for side dishes and don't eat enough beans/grains to want an entire chapter dedicated to them, but others may have a different opinion of course.
  13. FrogPrincesse

    Gabrielle Hamilton's tone deaf moment

    Apparently the plans fell through. I still don't understand why Hamilton wanted to be part of this mess. Gabrielle Hamilton and Ashley Merriman Exit the Spotted Pig
  14. FrogPrincesse

    Favorite Food Quotes

    No matter what happens in the kitchen, never apologize - Julia Child
  15. FrogPrincesse

    Drinks! 2018

    Lol. That's what happens when I try writing while not fully awake (or without a glass of Montenegro in hand!). Don't you think Montenegro is difficult to describe though? When I mix with it I often get maple or chestnut notes, but it does not really resemble any other familiar flavors I know.
  16. Beef cheek with a recipe from Tom Colicchio that I've adapted for the pressure cooker (50 minutes with natural release). An excellent start; next time I will cook 10-15 min more to get more of that melting texture that is so wonderful!
  17. FrogPrincesse

    Drinks! 2018

    @ananthMontenegro is very nice, hard to describe but it’s easy-going for an amaro. I use it more than Averna.
  18. Cuban mojo pork using Melissa Clark's recipe (~ halved). I marinated the pork for the minimum (1 hour) and used dried oregano instead of fresh. The pork came out super tender and delicious. Great recipe!
  19. FrogPrincesse

    Drinks! 2018

    Isn't the Cobble Hill supposed to have Montenegro as the amaro? It still looks tasty!
  20. FrogPrincesse

    Dining in San Diego (Part 2)

    @BeebsFor Mexican food, I am in no way an expert but I enjoyed my dinner at the recently opened El Jardin in Point Loma (Liberty station). Liberty Station has a bunch of good lunch options, between the food market for something very casual (My favorite thing to do is to grab a charcuterie and cheese platter at Venissimo, an empenada at the place nearby, a nice juicy IPA at Bottlecraft, and have a little picnic outside. The seafood place is also quite good - they serve local uni/sea urchin and spot prawns, in season, and good ceviche), Stone for beer and Californian cuisine, or Soda & Swine for meatballs and cocktails (and the giant fussball table). One of the local specialties is fish tacos, and the rooftop terrace at George’s in La Jolla has an elevated version that is not to be missed (and the view is really something too). I also like Galaxy Tacos in La Jolla Shores for its super laid-back vibe. Order an assortment of tacos (on Tuesdays they sometimes have collaborations with local chefs and their tacos get very creative and even more delicious), a house margarita (or two), and enjoy a nice walk on the beach afterwards (or a surfing lesson)... heaven!
  21. FrogPrincesse

    Dining in San Diego (Part 2)

    @Beebs About tiki bars- the best one is False Idol in Little Italy, which is ~ 5-10 minutes from the Gaslamp by car. It is located inside Craft & Commerce which is a casual restaurant that I recommend. The Grass Skirt is another option, I like the cocktails a little less but the food is quite good. This one is located in Pacific Beach, about 20 minutes from the Gaslamp. Entrance is through the adjacent restaurant Good Time Poke. Bali Hai is an original tiki bar in Point Loma that has been around since the 1950s; it has a great view and is a beautiful restaurant and bar, however the cocktails leave to be desired. Still worth a visit if you are a tiki fan. Fairweather in the East Village (adjacent to the Gaslamp) used to be another option, however it recently changed hands and I no longer recommend it. There is some info in this thread too:
  22. I pressure steamed them too, or at least attempted to - I had 250 mL of water in the instant pot, used the trivet that came with the instant pot, put a stainless bowl on top to hold the potatoes (as recommended in the manual). I did 4 minutes with manual release, another 6 with manual release, and then 10 with manual release. The potatoes were still completely raw. I suspect I need some kind of steamer basket instead of the bowl I used. Probably there wasn’t enough contact between the small amount of water/steam and the potatoes. In my stove top pressure cooker I use a lot more water and a mesh steamer basket. I will try something like that next time. Thanks for your answers, @Anna N and @rotuts. I thought I was losing my mind last night then nothing seemed to work!
  23. FrogPrincesse

    Vinegar in your drink?

    Trader Joe’s balsamic, in my case. Nothing fancy.
  24. Does anybody have experience cooking (whole) baby potatoes in the instant pot? The manual says 3-4 minutes with a cup of water. Of course that is just enough time to make them warm but even 20 minutes in, they are still completely raw inside! With my traditional stove-top pressure cooker they are ready in about 10 minutes. What am I doing wrong?
  25. FrogPrincesse

    Amazon Prime Day - your loot ?

    And I almost regret not getting an 8 quart instant pot instead of the 6. The 6 isn’t that big! I filled it to capacity with a 3-4 servings pot au feu last night.