Brioche Bread

Makes 2 loaves, total time 4 1/2 hours

INGREDIENTS

FOR THE SPONGE

1 c. all-purpose flour

1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast

1/2 c. milk, lukewarm

1. Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 

FOR THE DOUGH 

6 large eggs, room temperature

     1 c. all-purpose flour  
     2 c. bread flour            

1/2 c. granulated sugar

2 tsp. kosher salt

1. Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.

Set timer to 10 minutes and add 1 Tablespoon at a time

1 c. (2 sticks) butter, softened, 
plus more for pans

1. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

FOR THE EGG WASH

1 large egg

1 tbsp. 

water

1. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a pizza cutter and then each half into thirds to braid each loaf.   
2. Grease 8”-x-5” loaf pans with butter or shortening. Place braided dough into each prepared pan. Cover with plastic wrap.
3. Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 

How should I add the butter? Slowly and with great patience. The butter addition process should take no less than 10 minutes. If you add the butter in too fast, it will not "emulsify" into the dough and result in an oily, broken dough. It'll still bake off well enough, but do it right and your dough will look satisfyingly smooth, glossy, and plump.

How do I know when the gluten has developed properly? The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage.

Should I let the dough rest overnight? It's up to you! Generally, more time means more flavor when it comes to food. If you let the dough sit in the fridge overnight, it's basically a slow fermentation that helps it develop a subtle depth of flavor. Because we're already letting some fermentation happen by using the sponge mixture, overnight proofing is not necessary if you're looking to bake right away. Or, if you're like me and love freshly baked bread straight out of the oven, bake one loaf on the day of, and save the other half of the dough to bake for the next day!

DIRECTIONS

1. 
   
2. 
   
3. 
   
4. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
5. 
   
6. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 22 minutes.
7. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

Instant Pot Oreo Cheesecake

PARKER FEIERBACH

This cheesecake is the perfect size: it yields cute little slices that won't make you feel too guilty for eating a second serving. We recommend wrapping the cake pan twice in aluminum to make sure steam doesn't get into the cheesecake and make the top soggy. This ensures a solid cheesecake that's creamy throughout.


INGREDIENTS

FOR THE CRUST

Cooking spray

16 Oreos, finely crushed (about 1 1/2 c.)

3 tbsp. melted butter

FOR THE CHEESECAKE

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar 

1/4 c. packed brown sugar

1/4 c. sour cream

2 large eggs 

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 tbsp. all-purpose flour

10 Oreos

For Serving add:

Whipped topping, for garnish

Crushed Oreos, for garnish

Chocolate syrup, for serving

DIRECTIONS

1. Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine Oreo crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Using a glass, press mixture evenly into the bottom and up the side of the pan. Freeze for 20 minutes.
2. Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Don’t overmix. Add vanilla, salt, and flour and beat until combined. 
3. Crush 10 Oreos with your hands and fold into the cheesecake batter. Pour batter into springform pan on top of crust and bang pan on countertop a few times to tap out air bubbles in the mixture. Tightly wrap entire pan in two layers of foil.
4. Pour 1 cup water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
5. Lock lid and set to Pressure Cook on high for 37 minutes. Let pressure naturally release 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. 
6. Remove cheesecake from the pot using sling, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or up to overnight. 
7. To serve, dollop whipped topping on cake and top with more crushed Oreos. Slice and drizzle each slice with chocolate sauce.

How To Make Instant Pot Vanilla Extract

MAKES6 cups vanilla extract

INGREDIENTS

• 6 vanilla beans, preferably grade B
• 6 cups vodka, preferably mid-priced 80% proof, such as Smirnoff or Tito's
• 1 cup water with trivet or steamer insert

• Instant Pot
• 3 (16-ounce) canning jars with lids
• Tongs
• Measuring cup
• Paring knife

INSTRUCTIONS

1. Split the vanilla beans. Use the tip of a paring knife to split each vanilla bean in two lengthwise.
2. Divide the vanilla beans and vodka between 3 jars. Divide the split beans among 3 (16-ounce) canning jars. Add 2 cups of vodka into each jar and make sure the beans are completely covered in vodka.
3. Seal the jars and add to the Instant Pot. Place the lids on the jars and seal finger tight. Set the Instant Pot's trivet in the bottom of the insert. Place the jars on the trivet with equal space around them.
4. Add the water to the Instant Pot, seal, and cook on high pressure for 60 minutes. Add the water to the Instant Pot and seal the pot. Use manual mode to cook the jars for 1 hour at high pressure. When the cook time is up, don't do a thing — allow the pot to naturally release its pressure for at least 1 hour or longer.
5. Remove the jars of extract from the pressure cooker and cool completely. Use tongs to transfer the jars to a kitchen towel or cooling rack to cool completely before storing.
6. Extract is ready to use immediately. You can use your extract within as little as 24 hours, but you can also wait, as it gets stronger within a week. Store in a cool, dark place. Feel free to move the extract from the canning jars to more decorative jars or bottles for gifting.

RECIPE NOTES

Storage: Vanilla extract kept in airtight containers at cool room temperature can be kept indefinitely.

El Pato

In instant pot for 20 minutes

4 frozen chicken breasts

1 can chicken broth

Shred Chicken and add: Then set instant pot for 15 more minutes

1 can El Pato

1 can Tomato Paste

1 can diced tomatos

salt and pepper to taste

6 peeled and cubed potatos

May need to put on saute to thicken the sauce by boiling out some of the liquid

Serve over warm tortilla shell with shredded cheddar cheese

Chicken Enchilada Soup

Ingredients:
Combine in instant pot set at (20 min for frozen-10 min thawed)

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 24 oz chicken broth

Remove Chicken and shred it, set aside.

In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to instant pot. Add Enchilada sauce.

• 1 cup half and half
• 28 oz can green enchilada sauce
• 4 oz green salsa

Add to Instant pot and then put on Saute and heat til cheeses melt and blend in smoothly

• 2 cup Monterey jack cheese shredded
• 4 oz cream cheese, cubed and at room temperature
• salt and pepper to taste
• add a handful of fresh cilantro
• optional garnish: avocado, green onion, sour cream, tortilla chips

Beef Stroganoff (Instant Pot)

Ingredients:                                                         _

2 lbs beef chuck, trimmed and cut into cubes      ]

1 large onion, chopped                                         ]      Oil instant pot set to Saute

1  1/2 tsp salt                                                        ]       Add 1st 4 ingredients and brown meat

1/2 tsp pepper                                                     _]

                                                                            _

1 lb white mushrooms, sliced                              ]     Add to instant pot set and cook 25-30 min

1/4 C water                                                         _]        to make meat tender

                                                                           _

2 Tbsp cornstarch                                               ]

Meat juices in instant pot                                   ]       Add, set to Saute, Stir until desired thickness

1/2 to 3/4 C Sour cream                                   _]

Serve over cooked rice.

(1st 5 ingredients can be prepped ahead and frozen)

Can combine all ingredients into Crock Pot and cook for 8 hours, spray cooking surface w/ oil 1st.

                     

Cafe Rio’s Sweet Barbacoa Pork

prep time:

10 MINS

cook time:

6 HRS

total time:

6 HRS 10 MINS

INGREDIENTS

•  7-8 lbs. boneless pork butt or shoulder make a 3-4 lb pork roast if you are just doing your family
•  4 cups root beer
•  5 8oz cans tomato sauce
•  4 Tablespoons molasses or honey
•  3 teaspoons minced garlic
•  ½ teaspoon salt
•  2 - 3 cups brown sugar
•  pepper to taste
•  4 teaspoons cumin

INSTRUCTIONS

1. Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water or 2 1/2 hours in Instant Pot. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. This part can be done well in advance.
2. Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon. Instant Pot - put in rest of ingredients and cook for 45 minutes.
3. Traditionally this meat is served over a salad or in a burrito.
4. To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese
5. Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing .

RECIPE NOTES

Recipe Note: The above sauce makes enough sauce for up to a 10 lb roast! So if you have a 3-4 lb pork roast, half the sauce.

This freezes well!

Source: a mix between Martha McMullin's and Sheri Denney's recipes.

Crepes

Ingredients:

2 C whole milk

3 eggs

5 Tbsp butter (melted)

1/2 tsp salt

1 3/4 C flour

For Dessert Crepes add:

2 Tbsp sugar

1. Put all ingredients in vitamix on medium speed, blend a couple of minutes until all smooth and no flour lumps.

2. Pour enough for 1/2 size of crepe you want onto hot buttered griddle. 

3. Immediately start spreading out the batter flatter and wider on griddle surface as wide and flat as you can go without ripping the cooking batter.

4. When edges of crepe start to dry out and batter has turned a darker color, slide thin spatula tip around edges loosening crepe from cooking surface and when loosened quickly slide the spatula all the way under the crepe and turn.