Asian Braised Chicken Legs -- Pressure Cooker

Very tasty! 9.5/10, will make again for sure.  Next time, however, I will be removing the meat from the chicken legs before serving it with the sauce and rice, as it was tricky to eat around the tiny bones with everything mixed together.  

Link to original recipe: https://www.finecooking.com/recipe/braised-chicken-legs-black-vinegar-ginger-shiitake

Ingredients:

~2 1/2 lb. whole chicken legs (bone-in, skin-on; took just 2 legs for mine to weigh in at this amount)

kosher salt and coarse ground black pepper

2 T. peanut oil

2 cups of thinly sliced (stems removed) shiitake mushrooms

1 c. celery, finely chopped (I measured out a heaping cup of around 1" chunks of celery)

2 medium shallots, finely chopped

2 T. fresh ginger, minced

1 c. chicken stock

1/2 c. Chinese black vinegar (*note to self: bought this as 'distilled black vinegar' at Fresh International Market, but also saw it available at Tony's)

1/2 of a medium red or orange bell pepper, sliced in thin strips

3 oz (or more) bok choy leaves, cut into thin ribbons (original recipe calls for 8 oz (!), but I found that 3 oz was more than enough for us)

1/4 tsp. crushed red pepper

1/2 T. Asian sesame oil

for serving--cooked rice (I chose Basmati; original recipe calls for Jasmine)

Directions:

1. Season chicken liberally with salt and pepper (yes, go heavy on the salt).  Heat 1 T. of the peanut oil in a large skillet over med-high heat.  Add chicken to skillet and brown well on both sides (around 4 min per side).  Transfer chicken to the pot of a pressure cooker. (Alternatively, you could use the sauté function of the pressure cooker, but in this case, I didn't opt for it.)

2. Reduce heat to medium, then add the shiitake, celery, shallots, and ginger to the skillet.  Stir occasionally, cooking until celery begins to soften (around 3 min).  Stir in the chicken stock and black vinegar, then let mixture come to a low boil.  Remove from heat and pour mixture over chicken in the pressure cooker. (Note to self: I used the food processor to chop the celery, shallots, and ginger together, which is the first photo below.)

3. Close and lock lid onto the pressure cooker, making sure that the valve is in the closed position.  Set on 'poultry' for 15 minutes of pressurized cooking.  When the pressurized cooking has finished, press cancel, unplug, and let the pressure release naturally, completely.  

4. Meanwhile, heat remaining 1 T. of the peanut oil over medium heat, in a large skillet.  Add the bell pepper and cook for 2 minutes.  Stir in the bok choy, a pinch of salt, and the red pepper flakes.  Cook until bok choy has wilted and reduced (around 1-2 min).  Remove from heat and pour into pot with the chicken.  Drizzle with the sesame oil, then serve with rice and enjoy!  (Again, next time, I plan to de-bone the chicken legs prior to adding to the rice to serve.)

White Chip Skillet Cookie

Mmmm very good!  This skillet cookies is intended to be served with whipped cream and sliced strawberries, yet I think it's just as good on its own.  10/10, will make again for sure.  I didn't have a 10" skillet, so I used the one I have--a 12"--and it worked just fine.  In fact, I believe it is better, as it was quite full in the pan towards the end of baking.

Link to original recipe: https://www.myrecipes.com/recipe/strawberry-shortcake-deep-dish-skillet-cookie

Ingredients:

2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 c. light brown sugar (packed)

1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

1 large egg

1/4 c. whole milk

1/2 T. vanilla extract

1 1/2 c. white morsels, divided

1 c. frozen pound cake (I used Sara Lee brand one), small diced, divided

for serving: whipped cream and sliced strawberries

Directions:

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

2. Lightly butter (or use non-stick spray, as the original recipe, but I don't recommend that) a 12" cast iron skillet.  Set aside.

3. In the bowl of a stand mixer, beat together brown sugar, sugar, and butter, until light and fluffy (around 3-4 min).  Heat oven to 325°F.

4. Beat in the egg, milk, and vanilla, until well combined.

5. Mix in the reserved flour mixture gradually, until just combined.

6. Stir in by hand 1 cup of the white chips and 3/4 cup of the frozen pound cake.

7. Spread mixture into prepared skillet and even out all over.  Top with remaining 1/2 cup of white chips and 1/4 cup of frozen pound cake.  Press down lightly all over, then transfer to oven.

8. Bake for 50 min, or until golden and set in the middle.  Let rest for at least 15 min. before cutting into wedges to serve with the whipped cream and strawberries.  Enjoy!

Nagoya-Style Chicken Wings (Tebasaki)

These were quite good--9.5/10, will definitely make again sometime!  Served with plain basmati rice, to which we added some of the wing sauce.

Link to original recipe: https://www.finecooking.com/recipe/nagoya-style-fried-chicken-tebasaki

Ingredients:

1 T. peeled fresh ginger, thinly sliced

2 large cloves garlic, minced

1/4 c. mirin

1/4 c. sake

1/4 c. soy sauce

1 T. sugar

3 1/2 to 4 lbs. whole chicken wings

2 tsp. kosher salt

canola oil, for frying (I filled my Fry Daddy to about 3" deep of oil)

coarse ground black pepper

3 T. toasted sesame seeds

Directions:

1. Combine ginger, garlic, mirin, and sake in a small saucepan over medium-low heat.  Bring to a boil, stirring occasionally, and continue to boil for 1 minute.

2. Stir in soy sauce and sugar, then let simmer for 3 minutes, stirring occasionally. (Original recipe said to transfer to a bowl, but it's not necessary.)

3. Prepare wings by making a small slit between the drumette and wingette--careful to not cut all the way through.  Place wings in a large bowl and toss with the salt.  Let rest for 15 min.

4. Meanwhile, place a rack over a large rimmed baking sheet and set aside.  Heat oil in a Fry Daddy (or a large Dutch oven) to 310°F.

5. Fry chicken in batches until outside is deep golden (around 5 min).  Transfer chicken to prepared rack to drain off.

6. Increase temperature of oil to 370°F, then fry wings a second time for 5 additional minutes.  Transfer back to rack and let drain for a few min.  

7. Place wings in a large bowl and season with pepper.  Pour prepared sauce over wings, add sesame seeds, and toss to coat.  Enjoy!

Dessert: Pithiviers

Another very delicious dessert...one that I've wanted to make for quite a long time but never got around to doing...until now :)  It's easy, too--though I did not make much of a fancy design to it like is traditional.  10/10.

Link to original recipe: https://www.winespectator.com/articles/holiday-dessert-recipe-jacques-torres-gateau-pithivier

 Ingredients:

1 box puff pastry, thawed overnight in fridge

for the almond cream--

1 c. slivered almonds

1/2 c. plus 2 T. sugar

1/4 c. all-purpose flour

1/2 c. (1 stick) plus 1 T. unsalted butter

1 large egg

for the egg wash--

2 large eggs

1 large egg

1/4 c. whole milk

for the corn syrup glaze--

1/4 c. corn syrup

1 1/2 T. water

Directions:

1. Fold out each puff pastry sheet flat.  Cut an 8 1/2 to 9" circle out of each (I traced mine using 9" cake pan).  (note: save the scraps of dough and bake them later with butter and cinnamon-sugar--mmm!)

2. Line a baking sheet (that will also fit in your fridge!) with parchment paper, then place one of the dough circles on the parchment.

3. Put all the ingredients of the 'almond cream' in the bowl of a food processor.  Process the ingredients together until well combined.  Transfer mixture to a pastry bag with no tip. 

4. Pipe mixture on center of pastry circle on the baking sheet, making circles of the mixture until it reaches about 1" from the edge of circle all around and is about 3/4" deep.  You may need to use a butter knife to spread the mixture evenly (I did).

5. In a small bowl, beat together the ingredients for the egg wash using a fork until well combined.  Lightly brush the edge of the pastry circle with the egg wash mixture.

6. Center the other pastry circle atop the almond cream, then seal the edges of the two pastry circles together by pressing them together tightly.  Cut a 1/2" slit in the center of the top pastry.  If desired, lightly score the rest of the top with a pattern of choice, being careful NOT to cut through the dough!

7. Refrigerate for 1 hour, then heat oven to 375°F.  Brush top (and 'sides') of pastry with the egg wash, then bake for 25 min.

8. Meanwhile, whisk together the ingredients of the corn syrup glaze.  At the end of 25 minutes of baking, brush the pastry all over with the corn syrup glaze.  Increase temperature of oven to 380°F, then return pastry to oven to bake for additional 15 min.  Let rest for at least 10 min before serving and enjoy!

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!