I spent the day at a photo shoot at Certified Angus Beef® Brand headquarters!
I look a little *too* excited about my new blowtorch…
I’m (still) testing pressure cooker crème brûlée/caramel/flan recipes, and had to figure out how much my ramekins can hold…so testing came to a halt, and measuring started. (The ramekin in the pic is 4 ounces, from this colorful set.) I found that most “standard” ramekins are 6 ounces, and small ones are 4 ounces…but that is measured all the way up to the brim. In actual use, where you have to worry about spills, they hold about an ounce less – 5 ounces vs 3 ounces.
Recipe testing day: pressure cooker creme brulee
The extended family is coming dinner after my daughter’s Youth Philharmonic concert this afternoon. I need to feed sixteen people, and also be at the concert all afternoon. We’ll get home from the concert with the crowd right on our heels. I don’t want to spend all my time rushing around in the kitchen, so I’m setting up as much of the work ahead of time as possible. My Slow Roasted Pork Shoulder recipe is the key. I tripled the recipe in my massive Le Creuset Dutch Oven, which I affectionately call “Big Blue”. It will roast in the oven all afternoon; we’ll be home around 5:00 PM, and the main course will be waiting for us. At that point, I: Take the lid off the pot to brown the roasts Slide a sheet pan of new potatoes into to the oven Toss a salad Set out some chips. Then I’m done. I can grab a tasty beverage and spend my time talking with the family, not worrying about dinner.
How did I spend my Saturday Night? Crunching through the snow, back and forth to my grill. It was such a beautiful, sunny day, that I didn’t realize how cold it was until the sun started to go down… Recipe: Sear and Move New York Strip Steaks
I needed quick dinners this week, so I looked through my back catalog…and Pressure Cooker Penne with Sausage and Peppers jumped out at me. So much color! Recipe here: Pressure Cooker Penne with Sausage and Peppers
From my Simple Sous Vide Carrots recipe. It’s another that needed a fix to make The Google happy. I’m glad I went back to this one – these colorful carrots brightened up a gray Winter day here in Northeast Ohio. I needed the reminder that that Spring is on its way.
I’m working on some rump roast recipes for my friends at Certified Angus Beef® Brand. First up – testing it in a beef stew. (The official name is “Bottom Round Roast”, but my inner 13-year-old loves calling it “Rump Roast”.) Recipe here: Pressure Cooker Beef Stew with Mushrooms FCC Notice: This post is not paid for by Certified Angus Beef@ Brand, but they are a regular sponsor of Dad Cooks Dinner.
This was supposed to be a picture of my Super Bowl chili prep…but I forgot. Darnit! Instead, I’ll share some pictures from my Mexican brown rice testing. (Coming soon!)
Life Comes at You Fast week just keeps on coming. My day job is going crazy, the kids are sick, my wife is leaving for a conference…and I forgot to post a PicOfTheWeek yesterday. So! Here’s a pic from the past. Lunch at a local favorite: The Rail Burger in Akron.
Because I get asked all the time: “What happens if I use frozen chicken wings in your Pressure Cooker Chicken Wing recipe? And my answer is “Um….add five minutes under pressure? Maybe?” …Must resist Let It Go joke. Must…resist…
Sorting chickpeas for this week’s recipe- crispy chickpeas coming soon! Why sort beans? Occasionally something slips through the sorting process at the factory. A dirt clod, piece of twig, a stone…I always sort my beans, just in case. I spread them out on a sheet pan shuffle them around, moving them from top to bottom. Then I wait for my brain to say “hey, that looks wrong”, and try to find whatever caught my attention.
A commenter on my First Look at the Instant Pot Duo 8-Quart had a question about the physical size of the 8-quart vs the 6-quart Instant Pot, so I got out the measuring tape…
New cheesecake recipe coming soon…
Merry Christmas, everybody! Picture from earlier today, Christmas Eve. I’m prepping a pair of sous vide Ribeye roasts for Christmas Dinner. I’m visiting my side of the family in the morning, then coming back home to Akron to host Christmas dinner for the in-laws. (And the outlaws – Hi, Rena!) Sous vide is making that easy – two Ribeye roasts and a Christmas ham will be cooking sous vide while we do our lap of Northeastern Ohio. Thank you for reading, Merry Christmas, and Happy Holidays to you and yours! Mike Vrobel Christmas 2017
Made a batch of hummus for my son’s Greek History Feast…and I’m such a food blogger that I had to take pictures of it. Recipe here: Pressure Cooker Hummus (from dried beans)
Testing a new recipe – rice mix pilaf coming soon!
A picture from this week’s recipe. Sirloin roast incoming! Based on the question I got over Thanksgiving, would you worry less about dry brining being “too salty” if it was called salting early?
Finishing up this year’s batch of turkey broth. Liquid gold, ready for the freezer! (And to make a bit pot of Day-After-Thanksgiving Soup.) This is batch one of three. I have bones from two turkeys and one turkey breast. Luckily for me, one carcass is from my dad’s smoked turkey – smoked turkey carcasses make fantastic soup. A programming note – this year’s Turkey soup is coming soon. (I’ve been too busy making broth to finish the soup recipe.) If you freeze, say, 8 cups of broth, I’ll have something new for you to try soon.
Prepping for my tailgate a few weeks ago with sous vide boneless short ribs.
I’m working on a pumpkin cheesecake recipe…and it’s not cooperating. I think I’m narrowing down the issues – cheesecake on the left cooked for 20 minutes, on the right for 25 minutes. It looks like, between those two times, it goes from “cheesecake” to “soufflé”. I’m going to try cutting the time even more, just to see what it looks like.