Recipes

Bree's Monthly Recipe

Baking

Pressure Cooker

September 2013 - Citrus Marinated Flank Steak

Prep Time: 4 to 24 hours
Ingredients:
The juice of 1 lime, 1 lemon, and 1 orange
2 Tbs. Honey
1/4 cup soy sauce
1/2 tsp. ground ginger
2 Tbs. minced garlic
Salt and Pepper to taste
3 Tbs Olive oil
2 Tbs Dry Sherry
1 pinch red pepper flakes
1 lb. Flank Steak

Directions:
1. In a large ziplock bag combine ingredients, seal and shake to mix.
2. Add beef and marinate for 4 to 24 hours.
3. Pre-heat grill on high.
4. Sear both sides of steak for 4 to 5 mins to achieve a nice pink center running through the meat, longer if no pink is desired.
5. Let rest 10 mins before slicing against the

Serves: 2 – 4

October 2013 - Loaded Baked Potato Soup

Prep Time: 2 Hours
Ingredients:
1 package of thick sliced bacon
12 tbs of butter (1 1/2 sticks)
2/3 cup all purpose flour
7 cups of milk or cream
(note: I prefer a mixture of 4 cups milk, 2 cups half and half, and 1 cup cream but feel free to use what you have on hand. The higher the fat content in the milk, the richer the soup will be.)
4 – 6 potatoes (baked, peeled, and cubed into bite sized pieces.)
4 green onions
3 cups sharp cheddar cheese
1 cup sour cream
salt and pepper
vegetable or chicken broth on hand.

Directions:
1. Bake the potatoes. To do this, coat your potatoes in butter or shortening, roll them in kosher salt, and then wrap them in foil like a burrito. Place them in your oven and bake at 375 degrees Fahrenheit until tender. This step can always be done in advance and the baked potatoes left in the fridge until you are ready.
2. Slice your bacon into bits and then cook until crispy. Set aside.
3. While the potatoes are cooling and the bacon is cooking, begin melting your 12 tbs of butter in a large stockpot. Once melted, add the flour and let the mixture cook for a few minutes. It is normal for the mixture to begin to brown a bit. A tan colored roux (flour and butter mixture) is ok, but a deeper brown means your butter has started to burn and you will need to start over.
4. Begin adding your milk one cup at a time along with salt and pepper to taste. Start with the highest fat content and whisk continuously (i.e. Start with cream, add half and half, and finish with milk.) The higher the fat content the more resistant the milk will be to scalding.
5. When all of the milk has been added, continue whisking over medium heat until the mixture has thickened. Remember the mixture will continue to thicken with the addition of potatoes but you can always add the chicken/ vegetable broth to thin it back out.
6. While stirring constantly, add in the potatoes and green onions.
7. Bring the liquid to a boil and let it cook for a minute or two, still stirring frequently.
8. Bring the heat down to low and add in your cheese, 3/4′s of the bacon, and the sour cream.
9. Adjust your salt and pepper to taste and serve with a topping of bacon crumbles and extra shredded cheese or create a baked potato soup bar and let guests dress their own.

Serves 6 – 8

November 2013

Prep Time: 1 Hours
Ingredients:
2 cups granulated sugar
1 cup butter
4 eggs
4 tsp vanilla
3 cups all purpose flour
2 1/2 tsp baking powder
1 cup milk
5 tbs poppy seeds
Zest of 4 oranges
18 oz mascarpone cheese
1 – 1 1/2 cup of powdered sugar, sifted

Directions for Cake:
1. Preheat oven to 350 degrees F.
2. Pour batter into two 9″ Zenker Non-stick Springform Pans (click the link for more information.)
3. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
4. Combine flour and baking powder in a separate bowl before adding into the creamed mixture. Mix well.
5. Gently stir in the milk, zest of 2 oranges, and poppy seeds until batter is smooth and pour evenly into the two pans.
6. Bake for 30-40 mins until golden brown on top or until a toothpick comes out clean.

Directions for Icing:
1. Beat the mascarpone with 1 cup powdered sugar and the zest from two oranges until smooth.
2. Taste test your icing and feel free to add in the extra sugar if desired, you can also add a small amount of orange juice to thin out the icing if it becomes too thick.
3. To decorate, slice the cakes into layers and combine to create one cake. The amount of layers will depend on your prefered layer size. This recipie includes a little extra cake to account for accidents and hungry family members/taste testers. Slice oranges into supremes and place them on your perfectly sliced and iced cake.

Serves 6 – 8

December 2013 - Chocolate Turtle Fondue

Prep Time: 10 minutes
Ingredients:
10 oz roughly chopped chocolate*
2 Tbs caramel sauce
2 Tbs heavy cream
1 Tsp corn syrup
3 Tbs salted pecans
1 oz 151 rum for show
Assorted dippers – halved strawberries, banana, etc.

Directions:
1. In a double broiler melt your chocolate being careful not to exceed 100° F and add the heavy cream in a slow and steady stream while stirring.
2. Add caramel. If you feel as though your chocolate is too thick, feel free to add additional cream.
3. To serve with flare, pour into fondue pot, gently pour 151 on top, at an angle so it stays on top and light at the side of the pot. When the flames have been enjoyed for a moment, sprinkle the pecans over the top, stir the chocolate, and enjoy with dippers of your choice.

Serves 6 – 8

*A quick note on Chocolate- The better the chocolate you use, the more attention you will need to pay because chocolate burns easily. At the same time, the better the chocolate, the better your fondue will end up. While candy store chocolate and chocolate chips may taste wonderful, this is not the ideal chocolate for fondue. The ideal chocolate is called couverture. Please note this is not a brand name but instead refers to the process by which the chocolate has been refined. The brands I prefer include Callebaut, Guittard, and El Ray though there are plenty of other that are exquisite.

January 2014

Prep Time: 2 Hours
Ingredients:
1 package of thick sliced bacon
12 tbs of butter (1 1/2 sticks)
2/3 cup all purpose flour
7 cups of milk or cream
(note: I prefer a mixture of 4 cups milk, 2 cups half and half, and 1 cup cream but feel free to use what you have on hand. The higher the fat content in the milk, the richer the soup will be.)
4 – 6 potatoes (baked, peeled, and cubed into bite sized pieces.)
4 green onions
3 cups sharp cheddar cheese
1 cup sour cream
salt and pepper
vegetable or chicken broth on hand.

Directions:
1. Bake the potatoes. To do this, coat your potatoes in butter or shortening, roll them in kosher salt, and then wrap them in foil like a burrito. Place them in your oven and bake at 375 degrees Fahrenheit until tender. This step can always be done in advance and the baked potatoes left in the fridge until you are ready.
2. Slice your bacon into bits and then cook until crispy. Set aside.
3. While the potatoes are cooling and the bacon is cooking, begin melting your 12 tbs of butter in a large stockpot. Once melted, add the flour and let the mixture cook for a few minutes. It is normal for the mixture to begin to brown a bit. A tan colored roux (flour and butter mixture) is ok, but a deeper brown means your butter has started to burn and you will need to start over.
4. Begin adding your milk one cup at a time along with salt and pepper to taste. Start with the highest fat content and whisk continuously (i.e. Start with cream, add half and half, and finish with milk.) The higher the fat content the more resistant the milk will be to scalding.
5. When all of the milk has been added, continue whisking over medium heat until the mixture has thickened. Remember the mixture will continue to thicken with the addition of potatoes but you can always add the chicken/ vegetable broth to thin it back out.
6. While stirring constantly, add in the potatoes and green onions.
7. Bring the liquid to a boil and let it cook for a minute or two, still stirring frequently.
8. Bring the heat down to low and add in your cheese, 3/4′s of the bacon, and the sour cream.
9. Adjust your salt and pepper to taste and serve with a topping of bacon crumbles and extra shredded cheese or create a baked potato soup bar and let guests dress their own.

Serves 6 – 8