Ingredients

For the broth

  • As many beef bones as will fit in your pressure cooker
  • 1/4 cup apple cider vinegar

For the onions

  • As many sliced onions as will fit in your pressure cooker
  • 8 tablespoons butter
  • 1/2 teaspoon baking soda

For the soup

  • 1 tablespoon tomato paste
  • 1/2 cup all purpose flour
  • 1/2 cup red wine
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon fish sauce
  • 1 teaspoon apple cider vinegar
  • Garlic croutons
  • 1 pound gruyere cheese, shredded

Instructions

  1. To make broth: Load pressure cooker with beef bones.  Add cider vinegar and water to reach max fill line.  Cook under pressure for 2-4 hours and release naturally.  Remove bones and strain broth through fine mesh strainer or clean dish cloth.  Transfer to refrigerator and chill until fat can be easily removed.  Remove fat and discard or save for another use.  (You can use this fat in place of butter to make the onions.)  
  2. To make onions:  Melt butter (or beef fat) in pressure cooker over medium heat.  Load pressure cooker with onions and toss with baking soda.  Cook, stirring, until onions have softened slightly and started to release liquid, about 3 minutes.  Seal and cook under pressure for 20 minutes.  Quick release pressure then remove lid.  
  3. Continue cooking with lid off, stirring constantly, until liquid has completely reduced and onions are deep brown, about 5 minutes.  Add tomato paste and sauté until paste begins to darken.  Add flour and stir until well coated.  
  4. Add wine and bring to simmer, scraping up any browned bits.  Cook until alcohol is mostly evaporated, about 3 minutes.  Add stock, plus enough water to reach 2 quarts, thyme, and bay leaf.  Raise heat to medium-high and bring to a simmer.  Lower heat and simmer 10 minutes.  
  5. Add fish sauce, cider vinegar, and season with salt and pepper.  Discard thyme and bay leaves.  
  6. Serve soup topped with croutons and cheese.   

Comments

This recipe is a mash-up of a number of other recipes and methods.  I think this might be The One.  

Ingredients

  • 1 tablespoon butter, plus extra for greasing baking dish
  • 6 large leeks, cut into thin half-moons and washed thoroughly
  • 1-2 tablespoons olive oil
  • 12 eggs
  • 3 1/3 milk, preferably whole
  • Salt and freshly ground black pepper
  • 3/4 pound grated cheese such as gruyere and parmesan
  • 10 ounces cooked ham, diced fine

Instructions

  1. Heat oven to 350*F and butter 9 by 12-inch baking dish.  
  2. Heat oil in large skillet over medium heat.  Once hot, add leeks and season with 1 teaspoon kosher salt and pepper.  Saute, stirring, until tender and starting to brown, 10-15 minutes.  
  3. Beat eggs with 1 teaspoon kosher salt and pepper.  Whisk in milk.  
  4. In baking dish, layer 1/3 grated cheese, 1/2 leeks, 1/2 ham, 1/3 cheese, remaining leeks, and remaining ham.  Pour egg mixture into baking dish then top with remaining cheese.  
  5. Bake until just set in the middle, about 55-65 minutes.  Let cool for 5-10 minutes before serving.  

Comments

This one is from Smitten Kitchen and, sadly I don’t remember it at all.  It’s similar to a frittata but with more milk than my usual ratio.  

Ingredients

  • 4-5 small zucchinis, washed
  • 5 ounces thin pancetta slices, cut into bite-size pieces
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, minced
  • 4 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat oven to 400*F.  
  2. In small bowl combine garlic, rosemary, 1/2 teaspoon salt and 3 tablespoons olive oil.  
  3. Place each zucchini between 2 chopsticks and slice into thin slices, using the chopsticks to keep from cutting completely through the zucchini.  You want to leave the bottoms of the zucchini intact.  
  4. Carefully distribute the pancetta between the cuts in the zucchini.  Place zucchini in baking dish then brush with garlic mixture.  Season with pepper and bake, 40-50 minutes, or until crispy on the top.  

Comments

This recipe is from Paleo Grubs and it was a great way to use zucchini.  The pancetta turned out nice and crispy, and the butter mixture had a ton of extra flavor.  This would be really great with parmesan cheese as well.

Ingredients

  • 3/4 packed cup fresh cilantro, minced
  • 1 packed cup fresh mint leaves
  • 2 jalapeno peppers, seeded and minced
  • 1 medium onion, diced
  • 1 1/2 teaspoons cumin, ground
  • 2 tablespoons juice (about 2 limes)
  • Kosher salt
  • 4 garlic, or regular, naan breads
  • Neutral oil such as peanut, canola, or vegetable
  • 1 (15 ounces) can chickpeas, drained, rinsed, and dried
  • 1 2/3 teaspoons garam masala
  • 1/3 teaspoon plus 1/2 teaspoon paprika
  • 2 tablespoons fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 pound ground lamb
  • 1 teaspoon coriander seed, groun
  • Freshly ground black pepper
  • 1 tablespoon rice vinegar
  • 1/2 cup greek yogurt

Instructions

  1. Heat oven to 400*F.  Combine 1/2 cup cilantro, 1 cup mint, 1 jalapeno pepper, 1/2 teaspoon cumin, 1/2 of the chopped onion, and 1 tablespoon lime juice in food processor and process until smooth.  Thin with water until thick but pourable.  Season with salt to taste and set aside.  
  2. Cut the naan into triangular pieces and place on baking sheet.  Brush both sides with oil, sprinkle with salt, and bake until golden, about 8 minutes, flipping once halfway through.  Remove naan chips from oven.  
  3. Toss chickpeas with 2/3 teaspoon garam masala, 1/3 teaspoon paprika, 1/3 teaspoon salt, and 2 tablespoons oil.  Spread chickpeas on baking sheet and bake until crispy, about 35 minutes, tossing once.  
  4. In a small bowl, combine the remaining jalapeno, chopped onion, 2 tablespoons of ginger, and garlic,   
  5. Heat 2 tablespoons oil in skillet over medium-high heat.  Add half of jalapeno mixture and cook, stirring, until fragrant, about 1 minute.  Add ground lamb, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, remaining 1/2 teaspoon paprika, and salt and pepper to taste.  Cook, stirring, until cooked through.  
  6. Mix remaining jalapeno mixture with remaining 1/4 cup cilantro, remaining tablespoon lime juice, and 1 tablespoon rice vinegar.  
  7. Layer the naan chips with ground lamb, roasted chickpeas, cilantro-mint sauce, jalapeno salsa, and greek yogurt.  

Comments

This recipe is from Serious Eats and, even though I made it quite some time ago, I still remember that it was delicious.  The original recipe called for mango, which I omitted.  I sort of wished that I’d added cucumber or corn, but then they’d be similar to other things that I make, so probably best this way.  We all enjoyed this.  

Ingredients

  • 4 ounces unsalted butter
  • 4 ounces unsweetened chocolate chips
  • 1 cup brown sugar
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 4 ounces semisweet chocolate chips

Instructions

  1. Place butter and unsweetened chocolate chips in small bowl.  Microwave until melted, stirring every 30 seconds.
  2. Using a stand mixer, whisk together sugar, melted chocolate mixture.  Add eggs, one at a time, mixing after each addition.  Then add vanilla, baking soda, and salt.  Mix in cocoa powder and flour until just combined.  Stir in semisweet chocolate chips.  
  3. Refrigerate dough for 30 minutes.  
  4. Heat oven to 350*F.  
  5. Using a small ice cream scoop, scoop dough onto parchment paper-lined baking sheets, allowing room for the cookies to spread a little.  Bake 11-15 minutes or until cookies look almost finished but still a little undercooked.  Remove from oven and cool on baking sheet for 5 minutes before removing to rack to cool.  

Comments

This recipe is from Smitten Kitchen.  I made it for a class party and they were extremely appreciated by my classmates.  And by me and my family as well!  Scrumptious.  Like a soft, rich, brownie-cookie hybrid.  Fantastically chocolaty.  These go well with a nice, cold glass of milk.  

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