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Friday, January 27

Thursday, January 26

Buffalo-style roasted chicken with potatoes

Butter, unsalted, melted
6 tablespoons
Hot sauce
¼ cup
Salt, kosher

Pepper, freshly ground

Potatoes, fingerlings
2 pounds
Shallots, halved lengthwise
Oil, extra-virgin olive
2 tablespoons
Chicken, whole
4 pounds
  1. Preheat the oven to 425°F; rack set in the middle. 
  2. In a small bowl, combine the butter, hot sauce, 1-teaspoon salt, and 1-teaspoon pepper; refrigerate until spreadable, about 10 minutes. 
  3. Wrap the center pillar of a 10-inch Bundt pan with foil. 
  4. In a medium bowl, toss the potatoes and shallots with oil; season generously with salt and pepper, then add to the pan. 
  5. Run your fingers under the breast and thigh skin of the chicken to loosen. 
  6. Spread the chilled butter mixture under the skin, over the breast, and thigh; season with salt and pepper. 
  7. Perch the chicken on the pan by inserting the pillar into the cavity. 
  8. Roast the chicken for about 1 hour, until well browned and a thermometer inserted into the thigh reads 155°F. 
  9. Transfer to a carving board, and let rest for 15 minutes. 
  10. Carve the chicken, and serve with the potatoes and shallots. 
Recipe from Food & Wine Annual Cookbook 2017.

Butternut, chard & white bean pressure-cooker soup

Oil, olive
1 tablespoon
Onion, chopped
1 large
Carrots, chopped
3 large
Celery, chopped
3 stalks
Rosemary, fresh;
1 sprig +
1 teaspoon
5 sprigs
Beans, white, dried
16 ounces
Chicken stock
8 cups
Pepper, freshly ground

Butternut squash, diced
2 cups
Garlic, sliced
8 cloves

Chard, Swiss, stems discarded, chopped
4 cups
Sour cream
½ cup
1 cup
  1. Heat oil on the Sauté setting; cook the onion, celery, and carrot until softened but not browned. 
  2. Add the beans, rosemary sprig, thyme, stock, and pepper. 
  3. Lock the lid, and set to high pressure, and set the timer to 35 minutes; beans should be almost soft but still have a small bite to them. 
  4. Use the quick release, open the lid, and add the squash, garlic, 1-teaspoon rosemary, salt, and pepper. 
  5. Lock the lid, and pressure cook for 10 minutes more; use the natural release method (let it sit until the pressure releases on its own). 
  6. Stir in the chard just before serving, and adjust seasonings as needed; discard any rosemary and thyme sprigs. 
  7. Serve with a dollop of sour cream and croutons. 
Recipe from

Friday, January 6

Building a better banana split

Strawberries, rinsed, hulled, coarsely chopped
1 pint
Cream, heavy
1 pint +
2/3 cup +
½ cup
1 ½ pints
Eggs, lightly beaten
2 large
Sugar, granulated
1 ½ cups +
1/3 cup
1 teaspoon
Vanilla extract
1 teaspoon +
1 teaspoon +
1 teaspoon
Cocoa powder, Dutch processed
1 tablespoon +
¼ cup
Sugar, dark brown
¼ cup +
2/3 cup
¼ teaspoon +
¼ teaspoon
1 tablespoon
Corn syrup
¼ cup +
½ cup
Pineapple, fresh, finely chopped
2 cups
Lemon juice
1 teaspoon
Chocolate, bittersweet, chopped
3 ounces +
3 ounces
Butter, unsalted
2 tablespoons
Almonds, chopped, toasted
½ cup
Banana, peeled, split in half lengthwise
1 large
Cherries, maraschino
  1. Set aside about one-third of the chopped strawberries. 
  2. Combine the remaining strawberries and 1/3-cup sugar in a 2-quart saucepan over medium-high heat. 
  3. Bring the mixture to a boil and cook, stirring occasionally, for 5 to 10 minutes, until the sauce thickens. 
  4. Remove from heat, and stir in the reserved strawberries and 1-teaspoon vanilla. 
  5. Allow the sauce to cool to room temperature; store in a mason jar in the refrigerator for up to 3 weeks. 
  6. In a large bowl, beat the eggs, 1 ½-cups sugar, flour, and 1-teaspoon vanilla until creamy; add 1-pint cream and half-n-half. 
  7. Divide the custard equally into three smaller bowls. 
  8. Cover one bowl of plain vanilla with plastic wrap, and chill in the refrigerator. 
  9. In one bowl, whisk in 1-tablespoon cocoa powder; cover with plastic wrap and chill. 
  10. In the last bowl, whisk in 1-cup of the strawberry sauce; cover with plastic wrap and chill. 
  11. Pour the vanilla custard into your favorite ice cream making machine and churn into a frozen confection, following the manufacture’s instructions; store overnight in an airtight container to make the ice cream freeze harder. 
  12. Repeat with the chocolate and strawberry custards, cleaning between batches. 
  13. Meanwhile, make the pineapple sauce by combining the 1/3-cup dark brown sugar, salt, and cornstarch in a saucepan. 
  14. Stir in ¼-cup corn syrup and pineapple. 
  15. Bring to a boil, stirring constantly. 
  16. Cook until it starts to thicken, about 2 to 3 minutes. 
  17. Remove from heat, and stir in the lemon juice. 
  18. Cool completely before using; store in the refrigerator up to 2 weeks. 
  19. In a 2-quart saucepan over medium-high heat, bring the 2/3-cup cream, ½-cup corn syrup, 1/3-cup brown sugar, ¼-cup cocoa powder, salt, and 3-ounces chocolate to a boil. 
  20. Reduce the heat to medium-low, and simmer for 5 minutes, stirring occasionally. 
  21. Remove from heat, and stir in the remaining chocolate, butter, and 1-teaspoon vanilla, stirring until smooth. 
  22. Let cool for 20 to 30 minutes before using; store in a jar in the refrigerator for up to 2 weeks, microwave for 30 seconds to 1 minute until its pourable but still thick. 
  23. Whip ½-cup cream until stiff peaks form; spoon into a pastry bag that has a star tip attached, and chill until needed. 
  24. Place the banana in a long boat dish. 
  25. Place a large scoop of chocolate ice cream between the split banana in the center of the dish. 
  26. Add an equally large scoop of vanilla and strawberry ice cream on either side of the chocolate. 
  27. Spoon the pineapple sauce over the vanilla ice cream. 
  28. Spoon the strawberry sauce over the strawberry ice cream. 
  29. Pour the hot fudge over the chocolate ice cream. 
  30. Generously pipe two large blobs of whipped cream between the ice cream scoops, and sprinkle with toasted almonds. 
  31. Top the cream blobs with cherries.