Duck Breast with Green Peppercorn Sauce

This is absolutely delicious!  10+/10 for sure.  I modified the original recipe only slightly and love how it turned out, so that is how I will try to do it again next time.  Served with roasted Yukon gold potatoes, which paired perfectly. 

Link to original recipe: https://www.thefrenchcookingacademy.com/duck-breast-green-peppercorn-sauce/

Ingredients:

3 duck breasts (note to self: the frozen ones at Mariano's from Maple Leaf Farms are what were used here)

kosher salt and coarse ground pepper, to taste

2 1/2 T. Cognac (used Hennessey brand)

for the sauce--

~2 1/2 c. homemade chicken stock, cooked to reduce by half (to 1 1/4 c.)

1/2 tsp. cornstarch whisked with a few drops of water

100 mL Sauvignon Blanc wine (used Chateau Ste. Michelle brand)

1 T. green peppercorns, lightly crushed with mallet (in a plastic baggie)

5 T. heavy whipping cream

1 T. unsalted butter

1. While (or after) cooking down the chicken stock, mix in the cornstarch/water mixture, then set aside.

2. Heat a heavy skillet (I used cast iron, recommend it) over med-low heat.  Using a sharp knife, make cross-cuts on the fatty side of each duck breast (do your best not to cut into the meat).  Place each in the skillet with fatty side down, then season meaty side with salt and pepper. 

3. Cook breasts for at least 10 min (mine were more like 15+); use a spoon to remove rendered fat from the pan as it accumulates.  Once the edges look like they are quite bubbly and fat is barely rendering any longer, turn breasts over and cook for additional 10 (or more) minutes.  Keep in mind that duck breasts are typically cooked to medium-rare only, so be careful not to overcook.  Meanwhile, heat oven to 160°F (or whatever your lowest setting is; I was baking in the bottom oven, so my top oven was fairly warm already, did not measure temp).

4. Once the breast has finished cooking on the meaty side, dab/wipe out any remaining rendered fat with a paper towel. Carefully add the cognac to the pan, then use a match to light it on fire and burn off the alcohol. Be careful when doing so, especially if you have never done this before--the flames can be quite large at first!  The flames will die out quickly, though, and once they do, turn off the burner and transfer the breasts to a small baking pan.  Place the baking pan in the oven to keep them warm while you prepare the sauce.

    

5. Turn the burner back on--this time to medium-high.  Once the pan has heated for a minute or two, carefully pour in the wine and stir.  Let it reduce until there is about 1-2 T. of liquid left (I think it was about 2-3 min--watch carefully, because it will reduce quickly once the amount starts getting low).  

6. Stir in the chicken stock and peppercorns. Let mixture come to boil and continue boiling for a few minutes, until it appears to have slightly thickened.  

7. Stir in the cream, let come back to boil, then remove from heat. Stir in the butter until completely melted.  Serve sauce drizzled over duck breasts and enjoy!

M & M Christmas (or other times) cookie bars

Made these back in December.  They are good, but not great. 8.5/10.  I think I had to go longer than the time listed for baking, but can't recall now.  Obviously, I forgot to get a pic before we tasted them lol!

Link to original recipe: https://www.number-2-pencil.com/mms-christmas-cookie-bars-2/

Ingredients:

2 sticks of butter, softened
1 c. sugar
1 c. brown sugar (packed)
3 large eggs
1/2 T. vanilla extract
3 c. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 c. M&M's, plus additional for topping
1 c. mini semi-sweet chocolate chips, plus additional for topping
1/2 c. white chocolate chips

Directions:

1. Place an oven rack in lower third of oven.  Heat oven to 350°F.  Line a 9" x 13" baking dish with foil, leaving a little overhang all around.  Generously spray the foil with non-stick cooking spray.

2. In the bowl of a stand mixer, beat together butter, sugar, and brown sugar until light and fluffy (around 3-4 min).

3. Mix in eggs and vanilla extract.

4. Add flour, baking soda, and salt.  Mix at low speed until well combined.

5. Mix in M&M's and mini chips by hand.  Spread mixture into prepared baking dish, then top with additional M&M's, mini chips, and the white chocolate chips.  Press all toppings gently into dough.

6. Bake 35-40 min. on the oven rack in lower third.  Let cool completely, lift out with foil, then cut and enjoy!

Zucchini with Potatoes

This was made as a side to accompany the stuffed beef tenderloin I made back in November (2019).  I'm not 100% positive this is the recipe we used, but fairly certain.  I can't rate it because I don't recall exactly how it was, but I do believe we liked it quite well.  I plan to make it again and will rate it then :)

Link to (probable) original recipe: https://www.bonappetit.com/recipe/zucchini-with-potatoes-and-thyme

Ingredients:

4 T. olive oil, divided
1 1/2 lb. Yukon gold potatoes, peeled, cut into 3/4" cubes
3 garlic cloves, quartered
sea salt and coarse ground black pepper
2 T. fresh thyme, chopped
1 1/2 lb. zucchini, cut in 1/2" cubes

Directions:

1. In a large, heavy skillet over medium-high heat, heat 3 T. of the oil.

2. In a large bowl, toss potatoes and garlic with salt and pepper, to taste.  Pour potato mixture into skillet.  Without stirring or moving the pan, cook potatoes 4 min.

3. Using a spatula, toss potatoes and cook until browned all over and cooked through (around 8-10 min).

4. Sprinkle thyme all over, stir to combine, then transfer to a large bowl and set aside.

5. Add remaining 1 T. of oil to skillet, then add zucchini and season with salt and pepper.  Cook until lightly browned all over (around 5-6 min.)

6. Remove from heat and pour zucchini into bowl with potatoes.  Toss to combine and season with additional salt and pepper, if needed.  Serve and enjoy!

Drop Style Christmas (or anytime) Sugar Cookies

I made these back at Christmas time, very tasty! And perfect soft texture. 10/10.  You could make with different sprinkles to be "anytime" cookies.  And these are large cookies, FYI.

Link to original recipe: https://sallysbakingaddiction.com/drop-christmas-sugar-cookies/

Ingredients:

1 1/2 c. all-purpose flour
1/2 T. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, softened
3/4 c. sugar
1 large egg, room temperature
1 tsp. vanilla extract
1/2 c. sprinkles, plus more for topping

Directions:

1. In a medium bowl, whisk together flour, baking powder, and salt.  Set aside.

2. In the bowl of a stand mixer, cream butter and sugar together on medium speed.

3. Beat in egg and vanilla.

4. Gradually mix in reserved dry ingredients until well combined, then mix in sprinkles.  Dough should be thick/sticky consistency.

5. Scoop dough in 2 T. portions and roll into balls.  Toss balls in extra sprinkles to coat all over.  Place balls on a plate and cover.  Transfer to fridge and let chill for 2 hours.  (I think I just chilled the dough without forming in balls first, though.)

6. Heat oven to 350°F.  Line baking sheets with parchment.

7. Place dough balls 3" apart on prepared baking sheets and flatten each slightly.  Bake for 11-12 min, or until edges are lightly browned.  Centers will still look very soft.

8. After removing from oven, let cookies rest on sheet for 5 min., then transfer to cooling rack.  Enjoy!

Black Cocoa Crinkles

Mmm these are very good!  And easy to make, too, so I will give them 9.5/10.  While you could make these with regular cocoa, that would defeat the point of this recipe; you might as well make the cake mix version in that case (which I also love).  Before the pandemic, I bought black cocoa powder (King Arthur Flour brand) at the Sur La Table store closest to me; it is also available on King Arthur Flour's website and Amazon.  It's a bit pricey, but keep in mind that you won't be using very much at a time.  And it's worth it IMO :)

Link to original recipe: https://spoonfulofbutter.com/black-cocoa-crinkle-cookies/

Ingredients:

1 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. fine sea salt
1/4 c. black cocoa
1/4 c. dutch-processed cocoa (do not substitute!)
1 c. superfine sugar
50 mL canola oil
2 large eggs, room temperature (I put mine in a bowl of warm water for a few min to bring them up to temperature)
1 tsp. vanilla extract
1/2 c. powdered sugar (for rolling)

Directions:

1. In a small bowl, sift together flour, baking powder, and salt.  Set aside.

2. In the bowl of a stand mixer, sift together black cocoa and dutch cocoa.  Mix in superfine sugar by hand, then pour in the oil.  Mix on low speed for 1 min.

3. After the 1 min, keep mixer running on low and add eggs, one at a time, along with vanilla.  Mix in well.

4. Gradually add the flour mixture and mix until just combined--careful to NOT overmix!

5. Cover dough with plastic wrap, pressing it to the dough, and transfer to the fridge.  Refrigerate for 4 hours.

6. Heat oven to 350°F.  Line baking sheets with parchment paper.

7. Form dough into 1" balls by hand and toss in the powdered sugar until coated entirely/all over.  Place on prepared baking sheets, spacing balls 2" apart.  Transfer to oven and bake for 11-13 min (I went 13).  Let rest on cookie sheets for a few min. before transferring to cooling racks.  Enjoy!

Pressure Cooker Bolognese Sauce

Good, but not great straight out of pot. Tasted much better next day.  Took nearly as much effort as my other/regular version.  8/10. Was my first try at using the simmer setting of the pressure cooker, went well!

Link to original recipe: https://stripedspatula.com/bolognese-sauce-recipe-instant-pot/

Ingredients:

1 T. olive oil
1 1/2 c. yellow onion, chopped
1/2 c. carrots, chopped
1/2 c. celery, chopped
1 lb. gruond beef
1/2 lb. ground pork
4 oz. cubed pancetta
1 tsp. kosher salt, plus additional to taste
1/2 tsp. coarse ground black pepper, plus additional to taste
2 cloves garlic, minced
2 T. tomato paste
1/2 c. dry red wine
28 oz. crushed San Marzano tomatoes (in purée)
1/2 c. water
1/2 c. Italian parsley, divided
1/4 c. heavy cream
pinch of ground nutmeg
cooked pasta of your choice, for serving (went with rigatoni)

Directions:

1. With lid off, heat oil in the bowl of the pressure cooker using the 'sauté' setting.  Add the onions, carrots, and celery.  Cook until starting to brown and soften (around 8-10 min).

2. Stir in the ground beef, pork, pancetta, kosher salt, and pepper.  Cook, mashing the meats into small crumbles, until browned and most of juices have evaporated.

3. Add garlic and tomato paste to the mixture.  Cook for 1 min.   Stir in the red wine and bring to simmer.  Simmer for 2-3 min.

4. Stir in the crushed tomatoes, water, and 1/4 c. of the chopped parsley. Bring back to a simmer, then stop the 'sauté' setting.  Close and seal the pressure cooker.  Set on 'meats/stew' for 20 min of pressurized cook time.

5. At end of pressurized cooking, use 'quick release' method to depressurize.  Carefully open and remove lid once all pressure is gone (float has dropped).  Turn the 'sauté' setting back on and let mixture simmer for 5-10 min.

6. Stir in the heavy cream, nutmeg, and remaining 1/4 c. parsley.  Season with additional salt and pepper, to taste.  Serve over cooked pasta and enjoy!

Inside Out Peanut Butter Blossoms

Another that I made back in December. These were good, but I prefer the regular (not inside out) version.  7/10, as they got a bit hard after sitting.  Baked longer than recipe indicated.

Link to original recipe: https://www.bettycrocker.com/recipes/inside-out-peanut-butter-blossoms/7b2a1401-fc59-428a-a16e-4e34bc689ea7

Ingredients:

1 pouch (17.5 oz) Betty Crocker peanut butter cookie mix
vegetable oil, water, and egg as called for on the pouch
2 T. all-purpose flour
20 Hershey's Kisses, unwrapped
1/3 c. coarse sanding sugar

Directions:

1. Heat oven to 375°F.  Line cookie sheets with parchment paper.

2. In a large bowl, combine cookie mix, vegetable oil, water, egg, and flour, until a soft dough forms.

3. Make dough into balls measuring around 1 1/2" in diameter, then flatten each one out.  Place a chocolate kiss in the middle, then wrap dough up around kiss and re-roll into ball shape.

4. Toss balls in sanding sugar, then place balls 2" apart on prepared cookie sheets.

5. Bake for 8-10 min, or until edges are set (I think I had to go closer to 12 min).  Cool completely before serving.