Dulce de leche

Place can of sweetened condensed milk on it side in pressure cooker ( not flat side up)

Pour water over can until can is just covered with water ensuring that water is not over the amount allowed by your pressure cooker

Set manual for 40 minutes

When cooking time ends release steam manually and make sure all pressure has been released

Remove lid from pressure cooker

Remove inside container with can in it and place on counter ( make sure to place container on heat resistant pad )

Let sit at room temperature for 3 hours ( remember can is under pressure so let it cool down)

remove from water and place on counter

When you can hold the can for 1 minute in your hand you can open and enjoy

Flank steak

 Marinade

Zest of two lemons

Juice of two lemons ( after zest is removed place lemons on burners ( gas) and heat for 3 minutes)

2 tbsp. chopped garlic

2 tbsp. salt

1 tbsp. Montreal steak spice

1 cup Meyer lemon oil. (20 Meyer lemons cut into four squeezed juice into and put lemon wedges in 1 litre of oil.  cook for 30 minutes on high heat. Let sit overnight and strain. Store in fridge).

Mix well

Pour enough water to cover flank steak

Let sit at room temperature in marinate for 1 1/2 hours

Put flank steak in sealable bag, pour in marinade and put in fridge for 2 days

Cooking

Place flank steak and marinade in pressure cooker

Cook on meat setting for 20 minutes

Remove from pressure cooker

Remove 

Turn on broiler 

Cook on rack in oven set 2 inches below flame

Glaze with Sweet Thai chillie sauce

Broil until browned

Pressure cooked cocoa crusted short ribs

1 1/2 lbs short ribs cut into three pieces each having 1 bone

Sprinkle short ribs with 1 tbsp. Montreal steak spice, 1 tsp. Cumin, 1 tbsp salt, 1tbsp Cocoa powder

Rub all the spices all over all of each short rib

1 tbsp olive oil in hot gastrolux pan

Brown each short rib on all sides until browned

Remove from pan

Deglaze pan with 1 cup beef stock to pan, add 1 cup ketchup and 1/2 cup brown sugar stir until all ingredients are combined and set aside for pressure cooker

Cut leek into half and then half again along the length of the leek ( remove top 2/3 of greens and save for stock) this part is tough) wash leeks and then cut into 1/2 inch pieces

Cut carrots 1/2 " dice

1 onion chopped 1/4 " dice

In electric pressure cooker add 2 tbsp. olive oil

Set pressure cooker to sauté

Sauté vegetables for 5 minutes

Add beef short ribs

Add sauce from pan

Set to manual and cook for 45 minutes

Press cancel and release steam

Serve with pressure cooked farro and pressure cooked beets

Pressure cooker beets

10-15 small beets

1 cup water

Place beets on wire rack 

Sprinkle beets with 1 tsp. Salt, 1 tsp. Sugar

Set to steam

Ten minutes

When timer goes of press cancel

Release steam

Put beets into ice water until cold which makes peeling easier

Peel beets

Slice in half 

Add 2 tbsp. olive oil to hot gastrolux pan

Cook until brown 

Season with salt and pepper 

Brush butter on then on the plate

Pressure cooker pasta

2 cups penne

5 cups water

Set for steam 

Set for ten minutes

After finished cooking

Press cancel

Release steam quick release method

Strain and cook

Or serve immediately with your favourite sauce

Double the juice

Double your citrus juice

Place lemon, limes or oranges on a burner on high heat for 2-3 minutes

Use a juice press

The heat allows you to extract double the amount of juice

Sous vide southern fried chicken

Sous vide Southern fried chicken

Serves 4

Ingredients

4 chicken legs with thighs

Brine

2 tbsp ginger powder

1 tsp. Salt

1 tbsp Montreal steak spice

1 tbsp. oregano

1 tbsp. basil

½ tsp. Fresh cracked black pepper

Water enough to cover chicken

Mix above ingredients in large enough container that you can add chicken and cover with water

Let soak overnight in fridge ( at least 8 hours)

Sous vide process

Remove chicken from water and place on kitchen towel, cover with another kitchen towel and let dry for 1 hour

Place 2 legs in each vacuum bag and seal ( repeat until all chicken is vacuum sealed

Place in sous machine  or immersion circulator 

Cook for 2 hours at 145 degrees Fahrenheit 

Remove and chill in cold water bath for ½ hour

Let chill in fridge overnight

Breading

2 cups flour( add 1 tsp salt, 1 tsp ginger, ½ tsp fresh cracked pepper)

2 eggs and 2 cups milk

2 cup corn flake crumbs, 1 cup corn meal ( add ½ tsp. Salt, ¼ tsp fresh cracked pepper)

Breading the  chicken

Cut chicken leg into pieces separating leg from thigh

Dredge chicken in flour, then cost with egg mixture then cost with bread crumbs

Repeat process until all chicken is breaded

Dip breaded chicken in egg mixture and cost with bread crumbs ( double breaking)

Double breaking makes for a better crust

Cooking chicken

Fry in deep frying pan with oil heated to 325 Fahrenheit 

Fry for 2 minutes on each side or until chicken is light golden

Place fried chicken on baking tray

Cook in 350 pre-heated oven for 30 minutes or until chicken has internal temperature of 175 Fahrenheit 

Comforting vitamixer mocha hot chocolate

Serves 2

Ingredients

1 3/4 cups 2% milk

1 cup coffee

1/2 cup melting chocolate 

3 slices orange zest ( using a peeler)

2 tbsp. Carmel flavoured syrup

1 tsp. Pure vanilla extract

1/2 whole chili ( add more to make spicy )

1/8 tsp. Cocoa powder ( high quality) for garnish

Place in sauce pot and heat until it is hot ( not boiling) stirring until chocolate is melted

Remove from heat

Strain liquid into vitamixer

Remove top where tamper goes

Place a clean cloth over the opening

Mix on 4 and slowly turn to 10

Mix for 2 minutes

Pour into large coffee mugs

Sprinkle top with cocoa powder

Swirl cocoa into drink using the hadle end of spoon