Pressure Cooker Ground Beef Chili

Ingredients:

1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
2 ribs celery, chopped
1 clove garlic, finely chopped
1 pound ground beef (85% lean)
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon oregano
3 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
1 can kidney beans, drained and rinsed
1 cup shredded cheese, any favorite mix, to serve
2 green onions, sliced thinly, to serve

Method:

1. Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes.

2. Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes.

3. Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain.

4. Stir in the diced tomatoes (with their liquid) and the kidney beans.

5. Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure.

6. Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to "Venting" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release.

6. To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.

Skillet Corn Bread with Corn Relish

INGREDIENTS:

1 stick unsalted butter
1 1/2 cups all-purpose flour
3/4 cup stone-ground yellow or white cornmeal
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons kosher salt
2 large eggs, lightly beaten
1 1/4 cups milk
1 1/2 cups well-drained Corn Relish with Roasted Peppers

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.

2.In a large bowl, whisk the flour with the cornmeal, baking powder, sugar, and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.

3.Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the cornbread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.

Turkey stew

Ingredients:

DUMPLINGS:
2 rashers of higher-welfare smoked streaky bacon
2 small leeks
olive oil
125 g plain flour
25 g maize flour, or polenta
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
30 g unsalted butter (cold)
125 ml buttermilk
1 large free-range egg

STEW:
3 onions
3 sticks of celery
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
3 fresh bay leaves
2 teaspoons English mustard
2 tablespoons plain flour
1.5 liters organic veg stock
150 g leftover stuffing
500 g leftover cooked free-range turkey or chicken meat

Method:

1.To start the dumplings, roughly chop the bacon and place in a large frying pan on a medium-low heat to crisp up while you wash, trim and finely slice the leeks. Stir them into the pan with 1 tablespoon of oil, then cook for 15 minutes, or until soft and sweet, stirring occasionally. Remove from the heat and leave to cool.

2.Meanwhile, for the stew, peel the onions, trim the celery, then roughly chop both and place in a large, wide casserole pan on a medium heat with 2 tablespoons of oil (or even better, use turkey dripping to intensify the flavors). Add the herb sprigs and bay, and cook for 15 minutes, or until soft but not colored, stirring regularly. Stir in the mustard and flour for 2 minutes, then gradually stir in the stock to make a nice thick sauce. Crumble in the leftover stuffing and turn the heat off. Scoop out and discard the herb sprigs and bay leaves, then shred the turkey or chicken meat, stir it into your stew, taste, and season to perfection.

3.Preheat the oven to 200°C/400°F/gas 6. Place the flours, baking powder and bicarb in a large bowl. Dice and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs. Make a well in the middle, pour in the buttermilk, then gradually mix into the crumbs, bringing them in from the outside. Stir in the cooled leeks and bacon until just combined, but don’t overwork it – we want the dough as light as possible. Gently roll it out on a clean flour-dusted surface until 2cm thick, then use a 5cm fluted cutter to stamp out as many round dumplings as you can, re-rolling and using up any offcuts – you should get at least 12 from this amount.

4.Brush the dumplings with beaten egg, then sit them on top of the stew. Bake for 25 to 30 minutes, or until the dumplings are risen and golden and the stew is blipping and bubbling away nicely. Delicious with simple steamed greens.

Linguine and Clams

Ingredients:

2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
12 garlic cloves, divided
4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces
2 tablespoons plus ¼ cup olive oil, plus more for serving
2 teaspoons finely grated lemon zest
2 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes, plus more for serving
⅓ cup dry white wine
2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed
12 ounces linguine or spaghetti
½ cup finely chopped parsley
2 tablespoons unsalted butter

Preparation:

1.Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.

2.Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.

3.Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.

4.Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in the pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in the pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

5.Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

6.Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in the bottom of pot—you want them to absorb some of the sauce but not make it dry). Give the pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.

“Tater Tots” with Spicy Mayonnaise

Ingredients:

Spicy Mayonnaise
1 cup mayonnaise
1 teaspoon adobo sauce from canned chipotles in adobo
1 teaspoon gochujang (Korean hot pepper paste)
¼ teaspoon hot smoked Spanish paprika (optional)
Kosher salt and freshly ground black pepper

“Tater Tots”
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
½ cup seasoned Italian breadcrumbs
¼ cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)

Preparation:

spicy mayonnaise:

1.Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.

DO AHEAD: Mayonnaise can be made 1 week ahead. Cover and chill.

“tater tots”

1.Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.

2.Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.

3.Pour oil into a medium skillet to a depth of ½" and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.

Deviled Eggs

Ingredients:

4 SERVINGS
Kosher salt
8 large eggs
3 tablespoons mayonnaise
3 tablespoons very finely chopped celery
2 tablespoons finely chopped drained pickle relish
2 tablespoons very finely chopped scallion
2 teaspoons yellow mustard
2 teaspoons very finely chopped parsley, plus more for serving
2 dashes hot sauce (such as Tabasco), plus more for serving
Freshly ground black pepper

Preparation:

1.Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.

2.Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.

3.Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.

4.Top eggs with pepper and more parsley and serve with hot sauce.

Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.

Garlic Prime Rib

Ingredients:

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Directions:

1.Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

2.Preheat the oven to 500 degrees F (260 degrees C).

3.Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

3.Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Shiitake Braised Chicken

INGREDIENTS:

9 tablespoon extra-virgin olive oil (divided)
3 cup thinly sliced fresh shiitake mushroom (caps only)
3 cup roughly chopped onion (1 ½-inch pieces)
1 ½ cup sliced, peeled carrot (cut on the bias in 3-inch pieces)
1 ½ cup roughly chopped celery (cut on the bias in 2-inch pieces)
10 clove peeled garlic
1 ounce dried shiitake mushrooms (see note)
3 sprigs fresh thyme
2 fresh bay leaves (or 4 dried)
6-8 bone-in, skin on chicken thighs (dependng on size)
2-3 tablespoon kosher salt (or to taste)
2 teaspoon freshly cracked black pepper (divided)
1 cup dry white wine

NOTE:If you can’t find shiitake powder you may simply give dried shiitake mushrooms a good long whirl in a food processor until ground into a fine powder (or other dried mushroom).

DIRECTIONS:


1.In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Add the sliced shiitake, onions, carrots, and celery and sauté for 6 to 7 minutes, stirring often, until the vegetables get some color. Add the garlic, shiitake powder, thyme, and bay leaves and mix to combine. Turn off the heat but leave the Dutch oven on the burner.

2.Preheat the oven to 375°F. Season each chicken thigh with ½ to 3/4 teaspoon salt (depending on its size; a large thigh will weigh about 10 ounces and a small one about 6 ounces) and 1⁄4 teaspoon pepper.

3.Heat a black steel pan over high heat until very hot. Add 3 tablespoons of the oil and heat until the surface is rippling but not smoking. Working in batches to avoid crowding the pan, add half of the chicken thighs, skin side down, and lower the heat slightly, to medium-high. Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots. Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed. Place the thighs, skin side up, in a single layer in the Dutch oven and repeat with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry between batches.

4.In a saucepan over medium heat, bring the stock and wine to a simmer. Pour the stock mixture into the Dutch oven; the edges of the chicken should be submerged but the skin should be exposed. It’s important not to cover the chicken skin completely or it won’t get crisp.

5.Cover the Dutch oven with a tight-fitting lid (or with aluminum foil if using a roasting pan), place in the oven, and cook for 1 ¼ hours, or until the chicken is completely tender. Turn up the oven temperature to 400°F, remove the cover, and continue to cook until the chicken skin is crisp, about 15 minutes.

6.Remove the pot from the oven, discard the thyme sprigs as best you can, and serve directly from the pot or arrange attractively on a serving platter.