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Eggs Jeannette

12/10/2020

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Jacques Pépin's Eggs Jeannette

​Serves 6
Ingredients:
6 large hard-cooked eggs, preferably organic, peeled
2 tablespoons milk
2 cloves garlic, finely chopped (1 tablespoon)
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut oil

Dressing:
About 2 tablespoons reserved egg-yolk mixture (from above)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon water
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup olive oil

Preparation:
  • Cut the eggs in half crosswise at the widest point. Remove the yolks and mash them in a bowl with a fork. Mix in the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
  • Heat the oil in a skillet, preferably nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.) Remove the eggs from the skillet, and arrange them on a platter or in a gratin dish.
  • For the dressing: Put all the ingredients except the oil in a food processor, and, with the motor running, add the oil slowly. Pour the dressing on top of and around the eggs, and serve.
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Quick Hors d'oeuvres Ideas

12/10/2020

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Mini Grilled Cheese Sandwiches with Tomato Soup Shot
Polenta Bites topped with Pesto and Roasted Cherry Tomato
Oven Roasted Asparagus Wrapped in Salami, or Proscuitto
Guava Paste with Manchego Cheese Bites dusted with Ground Pistachio Nuts
Eggs Jeanette-Jaques Pepin
Salmon Cakes with Cucumber and Dijon Cream
​

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French Garlic Chicken-Instant Pot

12/8/2020

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Recipe by Urvashi Pitre twosleevers.com


For the Marinade
2 teaspoons Herbes de Provence or dried tarragon
2 tablespoon Olive oil
1 tablespoon prepared Dijon Mustard
1 tablespoon Bragg Organic Apple Cider 
1/2 teaspoon Salt
1 teaspoon Pepper
1 tablespoon minced Garlic
1 pound chicken thighs boneless, skinless
 
For Cooking
2 tablespoons Butter
8 cloves chopped Garlic
1/4 cup water
1/4 cup Cream
 
  1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
  2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
  3. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes.
  4. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. 
  5. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. 
  6. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.  
  7. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. 
  8. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

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Cherry Chocolate Bread Pudding-Instant Pot

12/8/2020

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Serves 6
1 1/2 cups water
1 Tablespoon butter, softened
3 eggs, beaten
½ cup sugar
1 ½ cups half- and- half or whole milk 
½ teaspoon salt 
1 teaspoon vanilla extract
*4 cups bread or croissant cubes (stale bread works best. See *note below if using fresh bread) 
1/3 cup dried cranberries, cherries, or raisins
2 ounces bittersweet chocolate, chopped
 
*Note on bread: If the bread is fresh spread the cubes out on a baking sheet. Put the pan in a 325 degree oven and toast for about 10 to 12 minutes, or until dry. If your bread is already dry or stale, skip this step.

  1. Generously butter a 7-by-3-inch round baking pan or soufflé dish (1.5 quart). If you plan to remove the pudding from the pan for an attractive presentation, cut out a round of parchment paper and place it in the bottom of the buttered dish. 
  2. Place the bread cubes to a large bowl; add the dried cranberries and chopped chocolate and toss to combine. Set aside.
  3. In a medium bowl, combine the eggs, sugar, half-and-half, salt, and vanilla. Whisk until blended.
  4. Pour the egg mixture over the bread cubes and stir gently until the bread cubes are well-coated. Spoon the bread mixture into the prepared baking pan.
  5. Pour 1 1/2 cups of water into a 6-quart Instant Pot.
  6. Butter a 10 or 12-inch sheet of foil. Cover the pan of bread pudding tightly with the foil (buttered side-down). Place the pan in a baking sling or on the steaming rack. Carefully lower the pan and sling or rack into the pot.
  7. Lock the lid in place and set the steam vent to the sealing position. Choose the manual setting (or pressure cook button), high pressure, and set the time for 44 minutes. When the time is up, let the pressure release naturally for 10 minutes.
  8. Release the remaining pressure and remove the lid. Remove the bread pudding to a rack. Let the pudding stand for about 5 minutes. Remove the foil.
  9. If desired, when the bread pudding is cool enough to handle, run a knife around the side of the pan and carefully remove it to a serving plate. Alternatively, spoon the warm pudding into bowls.
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