11 Links to Follow
The abundance of cooking information on the web can be both a blessing and a curse - it provides a seemingly infinite source of new recipes and ideas, but it also can be so overwhelming that items of interest are easily lost. This section will be my repository for recipes I find that I may want to explore in the future, particularly those I have liked on major sites. They are provided here in no particular order and with minimal comments - as I try them out, I will flesh things out and move them to appropriate sections of the book.
11.1 New York Times Cooking
11.1.1 Chicken Teryaki
This one was recommended by Jamelle Bouie in his weekly newsletter. He recommends using orange juice in place of pineapple and cooking on skewers. Sounds good.
11.1.2 Stuffed Shells
Actually, I’ve cooked this one many times.
11.1.3 Marinara Sauce
Good basic recipe; probably could use some crushed red pepper and maybe fennel.
11.1.4 Naan
11.1.5 Pita
This worked very well the first time I tried it. I then ate them stuffed with a variety of leftovers in the refrigerator.
11.1.6 Sazon Chicken
This calls for breast meat; I’m going to try it with thighs.
11.1.7 Linguine with Lemon Sauce
11.2 Epicurious
11.2.1 Lamb (or other meat) Ragu
This recipe calls for wild boar, something I need to try. In the interim, I’m going to try it with lamb, and cook it in the instant pot (alternative recipe here)), although this recipe lacks some of the more interesting spicing of the Epicurious one. Note also that I despise anchovies, even though they are recommended highly.
Ingredients
1 large Spanish onion (chopped)
2 tablespoons olive oil
1 pound boneless wild boar meat (cut for stew)
1 can diced tomatoes
2 bay leaves
1 cup red wine
3 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes (optional - perhaps substitute 1 tbsp. tomato paste)
3 anchovies or 1 teaspoon anchovy paste (optional)
1 tbsp. Italian seasoning
1 tablespoon red wine vinegar
Salt and black pepper to taste
- Set IP on sauté. Add the oil and onion, and sauté for ~5 minutes.
- Add the meat and brown lightly.
- Add the canned tomatoes, wine and bay leaves.
- Add the remainng ingredients.
- Pressure cook for 25 minutes, followed by at least 10 minutes of natural release.
- If necessary, cook for a few minutes on sauté to thicken the sauce.
- If possible, shred the meat with two forks.
- Serve over papardelle or fettucine.
11.3 Thermoworks
11.3.1 Grilled Lobster
11.3.2 Brisket Burnt Ends
This only uses the point, so it should work with a standalone.
11.4 Other
11.4.1 IP Chocolate Cake
11.4.2 IP Turtle Cheesecake
11.4.3 Instant Pot® Ghee
11.4.5 IP Mac and Cheese
Our classic old recipe could be made to fit this - use a mix of parmesan and romano (grated to insure melting) and the classic paprika/red pepper/mustard spice mix.