Pressure Cooker Gigante Beans

Adapted from Bon Appetit

Ingredients

2 -3 onions diced
4 garlic cloves smashed and sliced
Olive oil
1 Tbsp of salt
Pepper to taste
Oregano, a generous pinch
1/2 tsp red pepper flakes (optional) or sweet smoked paprika
1/2 dry white wine / or whey
1 Cup of dry giant lima beans / gigante beans
2 cups of water
approx 14 oz of tomatoes
2 bay leaves

Instructions

Using saute function on instant pot, add olive oil to coat bottom and saute onions, cook 5 - 8 minutes until translucent, then add garlic, oregano and pepper flakes and cook ~ 2 minutes, then add white wine or whey and cook until almost dry.

Add beans, water and bay leaves, salt and cook on high pressure for 50 minutes.  Manual release the pressure.  Check to make sure beans are done, if not cook for another 10 minutes.

Add tomatoes and break up and cook over saute for ~ 20 minutes.  Adjust seasoning.  Add fish sauce and vinegar if needed.

Top with crumbled feta and a squeeze of lemon.

Notes - original recipe called for 2.5 Cups of beans and 5 Cups of water

Eggplant and Israeli Couscous

Ingredients
- 1 1/2 cups Israeli couscous
- 1/2 cup olive oil
- 3 Japanese eggplants, cubed
- 3 cloves garlic, minced
- 1 onion sliced
- 1/2 tsp ground cumin
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tbsp tomato paste
- 1 cup tomato
- 2 cups water/stock
- kale/beans optional

Directions
1. Toast couscous in dutch oven on medium heat until golden brown, remove from pan
2. Heat olive oil, when shimmering, add onion and cook til brown. Add eggplant, cook until starts to brown. Add garlic fry until fragrant
3. Add spices, tomato paste, tomato and liquid with couscous to pot. Cover pot and put heat on low. Cook until couscous is cooked, 20-30 minutes, check once in a while and add liquid to pot if it gets too dry. Add kale and beans at this point if using
4. Serve with yogurt, olive oil and parsley

Chicken Thighs in Lemon Caper Sauce

Ingredients
- 9 chicken thighs
- 2 tbsp butter
- 1 small shallot diced
- 4 cloves garlic minced
- 1 tbsp flour
- 1 1/2 cups stock
- 1 cup white wine  (or whey/stock)
- 1 tbsp lemon zest
- 2 tbsp capers

Directions
1. Salt and pepper chicken thighs. Brown skin side down with olive oil in dutch oven, may need to work in batches. Transfer to pan and cook at 350F for 15 minutes in oven.
2. Pour off oil in pan. Cook shallots and garlic in butter. When fragrant, add flour and stir, cooking for 1 minute. Add in liquid whisk frequently. Cook until sauce thickens. Add lemon zest and capers.
3. Nestle thighs in sauce to warm and serve.

Lisbon Chocolate Cake

Ingredients

For Cake:
- 115g unsalted butter
- 30g unsweetened cocoa
- 1 1/2 tbsp corn starch
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 5 ounces bittersweet chocolate
- 100g sugar (probably could cut down)
- 3 large eggs chilled

For Ganache:
- 1 3/4 cup heavy cream
- 6 ounces bittersweet chocolate

For Topping:
- 3 tbsp cocoa powder

Directions
1. Heat oven to 325F, line 9 inch pan with parchment paper and butter
2. Sift cocoa, corn starch, baking powder and salt into bowl
3. Melt butter and chocolate in bain maire, stirring until glossy. Remove from heat and stir in sugar. Beat in eggs, one at a time, beating vigorously for 1 minute after last egg added. Stir in dry ingredients and pour into pan.
4. Bake for 18-20 minutes. Transfer to rack and cool for 5 minutes before unmolding. Take off parchment paper and cool cake completely. Wash and dry pan
5. Pour 1 1/4 cup cream into saucepan and scald cream on medium heat (to 180F). Stir in chocolate until melted. Transfer to bowl and refrigerate, taking out to whisk every 10 minutes for 50-60 minutes.
6. Place cake back in bottom of pan.
7. Whisk remaining cream until medium peaks. Fold into ganache with spatula, then spread over cake in pan. Refigerate for at least 2 hours.
8. Before serving, sprinkle cocoa over cake using a strainer.

Instant Pot Lentil Gremolata Soup

Ingredients
- 2 carrots chopped
- 2 celery stalks chopped
- 2 onions chopped
- 1 pound brown lentils, washed
- 1 lemon
- 1 bunch parsley finely chopped
- 6 cloves garlic
- 2 bay leaves
- 2 L chicken stock
- pinenuts/walnuts

Directions
1. Sautee carrots, celery and onions in olive oil until browning
2. In meantime, make gremolata - zest of 1 lemon, microplaned garlic, parsley, 1/4 cup olive oil
3. Add 1/2 gremolata to the pot and sautee for 1 minute
4. Add bay leaves, lentils, stock to pot. Set high pressure for 10 minutes, then natural release
5. Add 2 tbsp lemon juice. Blend soup to desired consistency, salt and pepper to taste.
6. Garnish with gremolata and nuts to serve.

Corn Souffle / pudding

**** start this early, as the batter needs to cool before you put the eggs in

Ingredients:

3 larges ears of corn shucked
1 Cup heavy cream
1/2 Cup whole milk
1 1/2 Tbsp seasalt
3 Tbsp butter unsalted room temp
2 Tbsp flour
4 large eggs whites and yolks separated

Directions:

Position rack in centre of oven, preheat to 400C,
Cut corn kernals off, use back of knife to get any extra bits
Put kernals, cream and milk into pot, and bring to boil over med heat
Simmer for 3 mins
Add salt
Transfer 1/2 of mixture into blender and puree until very smooth, then pour rest into blender
Clean the pot, then add butter, melt over med heat, add flour, stirring constantly until smooth, ladle in the corn, allowing to simmer between each ladle of corny goodness
Let mixture cool completely, Butter the souffle dish, make sure you have enough hot water to surround souffle dish

then mix in egg yolks into mixture

Beat egg whites into stiff peaks, then fold into mixture, and pour into souffle dish.  Place souffle dish into a roasting pan and fill up to 3/4 up the side with hot water

Bake for 30 mins, then add tinfoil to prevent the top from browning too much.

Bake for another 15 - 25 mins, until it is golden brown and is just set, but jiggly in the centre.  Let it cool in the waterbath until you can remove the dish with your hands.  Serve while still warm.

Blueberry cornmeal shortbread tart

INGREDIENTS

FOR THE CRUST AND TOPPING:

• 1 ½ cups/190 grams all-purpose flour
• ⅓ cup/55 grams cornmeal
• ⅓ cup/50 grams confectioners’ sugar
• ¼ cup/55 grams light brown sugar
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly

FOR THE FILLING:

• 1 pound/455 grams blueberries
• ½ cup/110 grams light brown sugar (maybe try less sugar?)
• 2 tablespoons apple cider vinegar or fresh lemon juice
• 2 tablespoons all-purpose flour
•  Small pinch of kosher salt

1. Heat oven to 350 degrees.
2. Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
3. Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
4. Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
5. Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
6. Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
7. Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

Coca cola chicken wings / Ribs

Ingredients

• 2 pounds chicken wings
• 2 tablespoons oil
• 3 slices ginger
• 1 can of cola 
• 1 tablespoon Shaoxing wine
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 piece of dried orange peel (optional), star anise
• 1 small cinnamon stick (optional)
• Salt, to taste

Wash and clean the chicken wings. Cut the wings at the joint, and pat the chicken dry with a paper towel.

Pre-heat the wok until it starts to smoke. Add the oil, and spread it around to coat the bottom of the wok. Now add the ginger and the chicken wings. Spread out the wing pieces in a single layer, and lightly brown them for a few minutes on each side. The wok should be over high heat.   Add the Shaoxing wing, let it cook out, 

Now add the cola…

And the  dark soy sauce, light soy sauce, and (if using), the orange peel and cinnamon stick and star anise.

Bring it to a boil, cover the lid, and turn down the heat to medium.

** if doing ribs, using oven at 500 degrees, roast off ribs covered in salt and pepper (+/- five spice powder), then using saute option in instant pot, cook ginger and garlic, then add shaoxing wing and cook off, then cola and rest of seasonings, then add the ribs and cook on high pressure for 30 mins.

Crispy Smashed potatoes - Bon Appetit

INGREDIENTS

• 2 lb. new or other small waxy potatoes
• 1 cup Diamond Crystal or ½ cup Morton kosher salt, plus more
• ⅔ cup extra-virgin olive oil, divided
• Freshly ground black pepper
• ½ cup walnuts, coarsely chopped
• 2 oil-packed anchovy fillets, drained
• 1 garlic clove
• 3 Tbsp. golden raisins
• 4 tsp. Aleppo-style or other mild red pepper flakes
• ¾ cup sour cream
• ½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil
• Lemon wedges (for serving)

RECIPE PREPARATION

• Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
• Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
• Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes. Transfer to a small bowl, finely grate garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.
• Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.

Vietnamese Pickled Daikon and Carrot

Ingredients
- 1 large carrot, julienned
- 1 pound daikon, julienned
- 1 tsp salt
- 2 tsp + 1/2 cup sugar
- 1 1/4 cups white vinegar
- 1 cup warm water

Directions
1.  Put carrot and daikon in large bowl, sprinkle salt and 2 tsp sugar, let sit several minutes. Mix with hands and squeeze water out for several minutes, until daikon will not break when bent
2.  Rinse in a colander, then press to expel water
3.  Combine other ingredients to make brine and pour over vegetables
4.  Marinate at least 1 hour before using, will last up to 4 weeks in refrigerator 

Spiced Banana Pancakes (from Flour Too)

Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp black pepper
- 2 tbsp packed brown sugar
- 1 large egg
- 1 cup whole milk
- 2 tbsp vegetable oil
- 4 medium bananas cut into 1/2 inch pieces

Directions
1.  Mix dry ingredients in a bowl
2.  Whisk wet ingredients in a separate bowl, add 3 of the 4 bananas
3.  Add wet to dry ingredients, use spatula to mix until just combined and lumpy
4.  Heat skillet/pan on medium heat, add butter or oil, when added drops of water sizzle, the pan is ready, scoop 1/2 C of batter, cook on one side until brown on the edges and bubbles throughout the pancake, then flip and cook until done through the centre, turn the heat down to low, then continue cooking pancakes adding oil prior to each one

Cold sesame noodles with shredded chicken

Ingredients
- 1 pound chicken/turkey breast
- 1/4 cup tahini
- 1/4 cup black vinegar
- 1 tbsp rice wine vinegar
- 2 1/2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp grated ginger
- 1 tbsp sambal
- 1 tbsp fish sauce
- 1/2 cucumber, julienned
- 2 cups cabbage, thinly sliced
- 1/2 cup roasted peanuts, crushed
- 1/2 pound dried noodles
- cilantro, chopped

Directions
1.  Salt and pepper chicken, then sous-vide at 150F for 1 hour, remove then shred
2.  Combine all sauce ingredients
3.  Cook noodles, run under cold water and drain well.
4.  Combine all ingredients and mix well.

Instant pot steamed egg custard

Ingredients
- 6 eggs
- chicken broth (2:1 volume with eggs)
- white pepper
- optional: marinated ground pork

Directions
1.  Crack eggs into large measuring cup, add double volume of chicken broth, add pinch of white pepper
2.  Beat eggs, then strain through fine mesh strainer into steaming dish. If using pork, put the pork layer at the bottom of the dish before adding eggs
3.  Cover dish completely with tin foil, then lower into instant pot with steaming rack in place
4.  Cook on low pressure for 8 minutes, then natural release for 5 minutes

Grilled Spatchcocked Peruvian Chicken

Ingredients
- 1 whole chicken, spatchcocked
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp white vinegar
- 1 tbsp oil
- 2 tsp kosher salt
- 1 tsp ground pepper
- 3 cloves garlic, minced

Directions
1. Spatchcock chicken, salt a few hours ahead or overnight
2. Combine remaining ingredients into paste, spread under chicken skin and all over chicken, let sit for a few hours
3. Grill on direct high heat, skin side down for 5 minutes, then flip over and continue cooking on medium-indirect heat for 25-35 minutes, until breast measures 150F and thigh 165F.
4.  Rest for 15 minutes before carving

Catalan Braised Turkey Legs

Ingredients
- 2 turkey legs, 2 turkey wings
- 2/3 cup raisins
- 1/2 cup prunes
- 1 cup dry sherry
- 3 red onions thinly sliced
- 1 cup chopped tomatoes
- 3 cups stock
- 2 tbsp pinenuts

Directions
1. Soak raisins and prunes in sherry for at least 12 hours, then drain off sherry and reserve
2. Season turkey with salt and pepper overnight
3. Brown turkey in pan, remove pieces and saute onions until caramelized. Deglaze pan with sherry
4. When alcohol has evaporated, add tomatoes, stock and turkey. Simmer for 30 minutes lid off, then add raisins and prunes and cook covered for 1 hour
5. Remove turkey meat from bone, reduce sauce on high heat if it has not thickened enough, and add meat back in. Salt and pepper to taste.
6. Toast pinenuts and add to finish

Pressure cooker variation: At step 4, add in all ingredients and pressure cook high for 25 minutes. Quick release, and remove turkey to pull meat off bone. Saute function to reduce sauce.

Japanese Sesame Salad Dressing

Ingredients
- 3 tbsp sesame seeds
- 2 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp mirin
- 1/2 tsp sesame oil

Directions
1. Toast sesame seeds until fragrant, then grind in spice grinder until powder
2. Combine all ingredients

Grilled Shwarma Chicken Thighs

Ingredients
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 tbsp cardamon
- 1/2 tsp black pepper
- 1/2 tbsp paprika
- 1 tsp ground ginger
- 1 tsp tumeric powder
- 1 tsp salt
- 2 garlic cloves minced
- 3 tbsp olive oil
- 8-9 chicken thighs

Directions
1. Makes slices in the thigh along the bone and meat. Salt thighs overnight
2. Grind whole spices together in spice grinder
3. Mix all ingredients together to form a paste, spread over thighs and marinate at least 1 hour
4. Grill skin side down, 5 minutes direct heat (or until skins nicely browned), then 8 minutes over medium indirect heat until juices run clear

Mrs. Ho's Chinese Preserved Meat and Taro Pot

Ingredients
- 2 salted duck legs, deboned, defated and cut into small pieces
- 2 chinese sausages, sliced
- coconut milk (or cream of mushroom soup)
- mushrooms, sliced
- taro, peeled and sliced into pieces

Directions
1. Panfry taro root on both sides in oil, remove from pan
2. Add duck leg pieces and chinese sausages to the pain and add 1 cup of water, boil to soften the duck legs for 15 minutes mins
3. Add a cup of cream mushroom soup or coconut milk, then add the mushrooms and taro, cook until sauce thickened

Hainanese Chicken Rice Set

Chicken and Soup
- 1 (or 2) whole chicken, legs removed, leave breast attached
- 1 litre chicken stock
- 3 litres water
- 4 tsp salt
- 1 pandan leaf
- 4 cloves garlic
- 2 inch ginger, sliced
- 4 green onions
- sesame oil
- white pepper
- 1 daikon, cut into half moons

1. Add all ingredients into large pot, with liquid covering the chicken
2. Heat until liquid reaches low simmer (barest bubbles) or between 150-170F, using a temperature probe, cook breasts until meat reaches 150F and legs 165F
3. When the meat is at temperature, remove and put into cold water/ice bath for at least 10 minutes
4. When cool enough to handle, remove breasts, spread sesame oil over skin and let rest
5. Add carcass back into the stock, increase heat to high, let soup reduce.
6. Strain out the solids, add daikon to cook, salt to taste

Rice
- 3 chinese cups rice
-  1/4 cup neutral oil
- 2 shallots sliced
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1 tsp salt
- 2 pandan leaves
- chicken stock

1. Add shallots, garlic and ginger into oil, fry until all are brown then strain out oil and discard solids
2. Wash rice, put in rice cooker with salt, oil, and sufficient chicken stock (with as much of the fat from the stock as possible). Add knotted pandan leaf. Cook rice.

Chili Sauce
- 6 birds eye chilli, seeds removed, minced
- 6 garlic cloves, chopped
- 1 inch ginger
- juice from 1/2 lime
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp shallot/garlic oil for rice
- 4-8 tbsp stock

1. Put chilli, garlic, ginger, salt and sugar in mortar and pestle, mash until turns into smooth orange paste
2. Add oil, then stock to thin sauce to desired consistency
3. Season to taste (lime, salt, sugar)

Ginger Scallion Oil
- 8 green onions, chopped
- 2 inches ginger, minced
- 1/3 cup neutral oil
- 1/2 tsp salt
- 1/2 tsp soy sauce

1. Heat oil until smoking, pour over scallions and ginger
2. Add salt and soy sauce, season to taste

Instant Pot - Melissa Clark Red Lentil Soup modified

Ingredients

3 Tbsp olive oil
1 large onion
2 garlic cloves minced (i just smash and then throw in)
1 Tbsp tomato paste (we didn't have this so I put in a can of chopped tomatoes ~15 oz, the big one)
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
pinch of chilli or cayenne pepper (or omit for the babies)
4 cups chicken or veggie broth
2 cups of water
1 cup of red lentils
1 large carrot peeled and diced
3 Tbsp chopped cilantro

Instructions

1. Chop the onion, turn on the instant pot and add in the olive oil, then add in the onions, then gather everything else except the liquid and cilantro and throw it in.  Add the liquid then put the lid on the instant pot and change to pressure cook and cook for 7 minutes.

2. Use the immersion blender to blend up the soup.  Adjust seasoning with salt and pepper.  Serve and top with cilantro and chili for heat for those that want it.

Notes:
- when we made this we doubled the recipe and didn't add all the liquid so our soup was a little thicker and also we threw in a 2 turkey wings.