I’m on a ROLL today…

The weather is crummy and gray, so I will cook most of the day.

1.   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.