The weather is crummy and gray, so I will cook most of the day.
- I’m making cheesecake today, and my daughter asked for caramel topping. I can make caramel in the Instant Pot! I opened a can of sweetened condensed milk and poured it into (3) 4-oz. mason jars – and placed the lid and band on. I placed the 3 jars on the trivet inside the Instant Pot and filled with water (enough water to reach about 1/2″ below band). Cook for 30 minutes on High Manual – with a Quick Release. If using larger jars, you may want to cook for 40 minutes. The results are incredible – rich and creamy
2. Next – the Instant Pot cheesecake. I’m using the same recipe that I have used previously because it is perfect – http://foodisafourletterword.com/recipe/the-best-instant-pot-new-york-cheesecake-recipe/. Today I used Nilla Vanilla wafers for the crust. I had wanted to make a lemon or lime variation, but when asking my daughter which flavor she wanted – she replied.. “Plain, with caramel topping”. So the next chance I get to make a cheesecake, I will try the variation. I’ll add the zest of a lemon or lime to the batter; increase the lemon/lime juice to 3 TBSP and modify the topping to add the zest of 1 lemon or lime and omit the vanilla.
3. Once the cheesecake was complete and out of the Instant Pot – onto Instant Pot Scalloped Potatoes for tonight’s side dish – we’re having Prime Rib! My go to recipe can be found at http://joaniesimon.com/instant-pot-scalloped-potatoes/. I love the fact that I can make them ahead of time, pour into a casserole dish and just remove from the fridge 1 hour before dinner, then heat them at 350 degrees for 12 minutes – maybe add a bit more cheese to the top and broil for a few minutes. The original recipe calls for 8 ozs. of shredded white cheddar, but I am open to substituting for an cheese I have available. Today it was a variety of gouda, havarti and gorgonzola – perfect the prime rib tonight.
4. Lastly – I wanted to get a jump on a shrimp appetizer for Easter. I wanted to try using the Anova Sous Vide for this experiment – I had heard great things about poached shrimp using this incredible new piece of kitchen equipment. I had 1 lb. of raw shrimp in the shells. I peeled the shrimp and tossed them with 1/2 tsp. kosher salt + 1/2 tsp. baking soda. I know this sounds funky – but it is supposed to make the most incredible, plump poached shrimp. I placed the shrimp into a FoodSaver sealing bag and added 2 TBSP. melted butter and a sprig of rosemary. After vacuum sealing the bag and having the Anova Sous Vide set to 140 degrees – the shrimp were gently placed into it’s water bath for 15 minutes. Apparently you can cook for 15-60 minutes and the shrimpp will still be perfect. After patiently waiting the 15 minutes – I removed the shrimp and snipped the bag to open. These shrimp will be used for a cold shrimp appetizer on Easter – but I had to try one as I was plating….. these are incredible, juicy, plump – how great shrimp should taste.
5. Later tonight – I’ll be roasting a Prime Rib – it is currently resting at room temp for 4 hours. I’m going to use a tried-and-true method of cooking at 500 degrees for 5 minutes/pound and then turning the oven off until it reaches 135 degrees in the center (about 2 hours). – Update: This method did not work….at 2 1/2 hours I was still not near the 135 degree mark and had to turn the oven back on again. The meat was not tender – I thought more about what grade I used. My roast was Choice – not Prime…big difference in taste and price.
Tomorrow I will be using the Sous Vide method to cook Shrimp Scampi and lobster tails.