FrogPrincesse

Oh yes I did. I had it before, so I was very excited to see it at Trader Joe’s!

@Beebs So where did you end up going? Please report!

Awful news. https://billypenn.com/2018/12/02/phillys-restaurant-community-toasts-cocktail-maven-katie-loeb-now-in-hospice/

So I decided to make duck confit for Thanksgiving, following Melissa Clark’s recipe. I’ve made the recipe about 1/2 dozen times now and it’s always been very successful, other than the occasional “burn” message where I would unplug, wait 5-10 minutes for everything to cool down, and restart. Tonight I’ve tried that 6 times and the duck really started burning. At that point I decided to start from the beginning with a clean pot and new duck legs, but I got the message again. I am not sure what to try next. Any ideas? I might have to ditch the IP technique and switch to a traditional confit or maybe a sous vide confit, unless there is something else I can do to troubleshoot the instant pot. This is both puzzling and immensely frustrating.

And before that, they had Hawaiian music. I think it’s a lot more relaxing that those awful beeping sounds! I love TJ’s.

A couple of new cheeses from Trader Joe’s, in time for Thanksgiving. Goat with rosemary, from Spain (a bit like the goat cousin of Fleur du Maquis, but milder/less interesting) And Harbison from Jasper Hill farm. Seems like a good deal at $12.99 for a 9-ounce wheel!

Interesting. Thank you!

Does anybody know if this is related the same principle as Herve This' chocolate chantilly (which predates the water ganache)? Just curious.

I like them! The shortbread texture is nice, they are not too sweet, and the fleur de sel is a great touch!

Chicken liver truffle mousse pâté (Trader Joe’s) with homemade red onion & sherry marmalade

Dorie Greenspan’s World Peace Cookies

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).

@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.

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.

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)

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.

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

This applies to life as well... that's why I love this quote so much.

@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.

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

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

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.

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!

@ananthMontenegro is very nice, hard to describe but it’s easy-going for an amaro. I use it more than Averna.

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!