Chicken & mushroom coconut curry

Active: 50 minutes; Total: 1 hour; Yield: 4 servings 

Coconut oil, unrefined	2 tablespoons
Chicken legs, skin on, bone-in; pat dry	4
Salt, kosher	1 ½ teaspoons
Mushrooms, cremini; quartered	1 cup
Shallot; finely chopped	1 large
Garlic; finely chopped	3 large cloves
Curry powder	1 tablespoon
Turmeric, ground	1 teaspoon
Coconut milk; well shaken and stirred	13.5 ounces
Water	1/3 cup
Fish sauce	1 tablespoon
Coconut milk, evaporated	½ cup
Cilantro, freshly chopped	Garnish
Chile oil	Garnish

1. Heat the coconut oil in a high-sided medium skillet over medium-high heat. 
2. Sprinkle the chicken evenly with salt. 
3. Place the chicken in the skillet skin side down; cook, undisturbed, until the skin is golden brown and crispy, about 8 minutes. 
4. Transfer to a plate, reserving the rendered fat in the skillet; set aside. 
5. Add the mushroom to the skillet; cook over medium-high heat, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Add the shallots; cook stirring often, until softened, abut 3 minutes. 
7. Add the garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, 30 seconds. 
8. Stir in the coconut milk, water, and fish sauce until combined. 
9. Return the chicken to the skillet, skin side up. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cook, uncovered, swirling the pan occasionally, until the sauce is thickened and a thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. 
12. Transfer the chicken to a shallow serving bowl. 
13. Add the evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken. 
14. Garnish with cilantro and chile oil, and serve with rice. 

Recipe from Food & Wine Annual 2025.

Shoyu ramen

Active: 1 hour 15 minutes; Total: 6 hours 30 minutes; Serves: 4

Broth, chicken, low-sodium	8 cups
Mushrooms, shiitake, dried	16
Kombu	30 grams
Bonito flakes	20 grams
Mirin	1 ¼ cups
Soy sauce	1 ¼ cups
Sake	½ cup
Sugar, granulated	¼ cup
Ginger, sliced	2-inch piece
Scallions, halved	3
Garlic, peeled	3 cloves smashed + 8 cloves sliced
Sugar, brown	2 packed tablespoons
Water	1 ½ cups + 6 cups + 6 cups + 6 cups
Pork belly, skin-on	1 pound
Eggs, cold	4 large
Oil, canola	½ cup
Cayenne	1 tablespoon
Sesame seeds	2 teaspoons
Wheat noodles, fresh	4 ounces

Chicken dashi 

1. In a medium pot over medium heat, bring the broth to a bare simmer; remove from heat and let cool for 2 minutes. 
2. Add the mushrooms and kombu, and let steep for 5 minutes. 
3. Add bonito flakes, and let steep 5 minutes more. 
4. Strain the dashi; reserve solids. 

Tare & chashu 

1. In a large pot over medium heat, bring the mirin, soy sauce, sake, sugars, ginger, scallions, smashed garlic, and 1 ½-cups water to a low simmer, then reduce heat to low. 
2. Meanwhile, in a medium pot over medium heat, bring the pork and 6-cups water to a bare simmer; immediately drain, and gently rinse the pork. 
3. Transfer the pork to the pot with the tare, and bring to a simmer. 
4. Cover and cook over low heat until tender, about 1 hour 20 minutes. 
5. Let cool 20 minutes, then strain and reserve the tare liquid. 
6. Refrigerate the pork and tare separately. 

Nitamago 

1. In a medium pot over medium heat, bring 6-cups water to a boil. 
2. Prink the bottom of the eggs with a pin. 
3. Gently lower the eggs into the pot with a spoon, and simmer for 6 minutes; drain. 
4. Transfer the eggs to an ice bath, and let cool 5 minutes. 
5. Thoroughly and gently crack the eggshells, then return to the ice bath to cool for 10 minutes more. 
6. Carefully peel the eggs, and transfer to a medium bowl. 
7. Pour tare over; weigh down the eggs with the reserved spent kombu to fully immerse in liquid. 
8. Let marinate in the refrigerator at least 4 hours, and up to 12. 

Garlic la-yu 

1. In a small pot over very low heat, simmer the garlic in canola oil, stirring occasionally, until translucent, about 15 minutes. 
2. Remove from heat, stir in the cayenne, then the seeds; let cool. 

Serving 

1. Slice the chashu into 2-inch-wide slices; torch lightly, if desired. 
2. In a pot of boiling water, cook the noodles, stirring occasionally, until al dente, about 1 to 2 minutes; drain. 
3. In a small pot over medium heat, bring the dashi and mushrooms to a simmer; cook 1 minute. 
4. Transfer the dashi to a serving bowl, then add tare and noodles. 
5. Top with mushrooms, chashu, nitamago, scallion, and a drizzle of la-yu. 

Recipe from Delish magazine by June Xie.

Soba noodles with crispy duck & hot dipping sauce

Active: 50 minutes; Total: 8 hours 50 minutes; Serves: 4

Water	4 cups
Kombu square	3-inch square
Shiitake, dried, rinsed	3 medium
Duck breast	2 6-ounce
Salt, kosher	½ teaspoon
Soy sauce	3/4 cup
Hon mirin	2 tablespoons
Sugar, cane	1 ½ tablespoons
Leek, white & green parts only, cut into 2- x ¼-inch strips	1 medium
Sake	1 tablespoon
Lemon or yazu peel strips, lengthwise into 1/8-inch strips	2
Ginger, peeled, cut into strips	1 ½ inch
Mitsuba or cilantro	Garnish
Serrano chile	Garnish
Soba noodles, cooked

1. Sprinkle duck breasts all over with salt; place on plate, skin side up, on a plate, and refrigerate, uncovered, at least 8 hours or overnight. 
2. Stir together the water, kombu, and shiitakes in a medium bowl; let stand at room temperature at least 8 hours or overnight. 
3. Remove the kombu and mushrooms; discard the kombu or, if desired, reserve to make another batch of dashi, reserve and slice the mushrooms.
4. Combine the soy sauce, hon mirin, and sugar in a large saucepan. 
5. Cook over medium heat, stirring occasionally, until the mixture just beings to simmer and the sugar is dissolved, about 3 to 4 minutes. 
6. Stir in the dashi, leek, mushrooms, and sake; bring to a boil over medium-high heat. 
7. Reduce heat to medium-low; simmer, stirring occasionally, until the leek is tender and the mixture has reduced to about 4 cups, 20 to 25 minutes. 
8. Cover dipping sauce, and keep warm over low heat until ready to serve. 
9. Heat a medium skillet over medium heat. 
10. Place the duck breast, skin sides down, in the skillet; reduce heat to medium-low. 
11. Cook, undisturbed, occasionally spooning off drippings from the skillet, until the fat is rendered and the skin is golden brown, 10 to 12 minutes. 
12. Flip the duck breast; cook until a thermometer inserted in the thickest portion registers 130°F for medium-rare, 2 to 4 minutes. 
13. Transfer to a cutting board; let rest 10 minutes. 
14. To serve, divide the dipping sauce evenly among four bowl. 
15. Cut the duck breasts crosswise into ¼-inch-thick slices, and add to the bowls 
16. Top evenly with citrus peel and ginger strips; garnish with mitsuba and serrano. 
17. Serve immediately with cold soba noodles. 

Recipe mildly adapted from Food&Wine Magazine, March 2021.

Sous vide bison roast with mushroom sauce

Active: 30 minutes; Cooktop: 15 minutes; Sous vide: 24 hours; Serves: 8 to 10

Bison roast, pat dry with paper towels	3 ½ to 4 pounds
Steak Seasoning Packet (or a mixture of 2 parts pepper to 1 part salt)	8 tablespoons
Sugar	3 teaspoons
Butter, unsalted, melted (or other oil)	5 tablespoons + 1 tablespoon
Wine, red	½ cup
Broth, beef	up to 2 cups
Pepper, freshly ground	Generous pinch
Shallots, finely chopped	2
Mushrooms, roughly chopped	1 cup
Flour, all purpose	2 tablespoons
Jalapeño cheese grits
Zucchini fritters
Poached eggs
Parsley	Garnish

1. Preheat your sous vide water bath to 138°F, and cover to prevent evaporation. 
2. In a small bowl, mix the seasoning packet (one came with our meat shipment) or pepper and salt with the sugar. 
3. Sprinkle the spices over the roast, and press into the meat to form a crust. 
4. Cut a bag large enough to hold your roast, and seal one edge, and place the roast into the bag. 
5. Pour the butter over the roast, and vacuum seal the bag. 
6. When the water bath is ready, submerge the vacuum-sealed roast, and cook for 24 hours. 
7. Carefully remove the bag from the water bath, and allow to rest for a few minutes. 
8. Snip off a corner of the bag, and pour the juice into a large measuring cup. (You’ll need 2 cups to make the mushroom sauce. If you run short, use beef broth.) 
9. In a small saucepan, add the reserved juices, wine, and pepper; reduce to one-third. 
10. In another pan, add 3-tablespoons oil, shallots, and mushrooms; cook until they start to get some color. 
11. Stir in the the flour, reduce the heat, and keep stirring until the flour starts to brown. 
12. Strain in the reduced liquid to the roux, adjust the consistency of the sauce with broth; taste and adjust the seasonings, as needed; keep warm until needed. 
13. Heat a large pan over medium-high heat; pour a little oil to coat the bottom of pan. 
14. Sear the roast in the hot pan, about 45 seconds to a minute per side, until the surface is caramelized. 
15. Slice the roast as desired. 
16. Serve your roast lovingly smothered with mushroom sauce over jalapeño cheese grits along side zucchini fritters with poached eggs on top. 
17. Sprinkle with a garnish of parsley, if you wish.

Sous vide pork chops with mushrooms

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 45 minutes; Serves: 2

Pork chops, thick-cut, bone-in	2
Salt
Pepper, freshly ground
Butter, unsalted, cold	1 tablespoon + 1 tablespoon
Mushrooms	4 ounces
Sherry	¼ cup
Beef stock	½ cup
Worcestershire sauce	1 tablespoon
Micro greens	Garnish

1. Preheat your sous vide to 140°F. 
2. Season the chops with salt and pepper, and place in a large ziplock or vacuum seal bag; seal. 
3. Place in the water bath, and cook for 45 minutes. 
4. When the timer goes off, remove the bag from the water bath. 
5. Remove the pork chops from the bag and pat dry; discard cooking liquid. 
6. Melt 1-tablespoon butter in a large skillet over medium-high heat. 
7. When the butter stops foaming, add the pork chops and sear until well-browned, about 1 minute per side; transfer to a plate and cover to keep warm. 
8. Return the skillet to the heat, and add the mushrooms. 
9. Cook, stirring occasionally, until the mushrooms begin to soften, 2 to 3 minutes. 
10. Add the sherry and bring to a rapid simmer, scraping up any browed bits from the bottom of the skillet. 
11. Add the stock and Worcestershire, and bring to a rapid simmer. 
12. Reduce head to medium, and continue to simmer until the sauce is slightly thickened. 
13. Remove the skillet from the heat, and rapidly swirl in the remaining butter, ½ tablespoon at a time, until the sauce emulsifies. 
14. Season to taste with salt and pepper. 
15. Serve the pork chops with the mushroom sauce and micro greens.

Sous vide breakfast in a jar

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 1 to 2 hours; Serves: 4

Eggs	6 large + ¾ cup whites
Cottage cheese	1 cup
Salt
Pepper, freshly ground
Veggies (such as onions, peppers, mushrooms, zucchini), diced
Ham or bacon, diced

1. Preheat your sous vide to 170°F; spray the inside of your glass jars lightly with canola oil. (Chef’s note: The original recipe calls for 12 wide-mouth 250ml jars to create “egg bites.” I had 4 larger 1-cup jars that required a longer cooking time.) 
2. Sauté the vegetables and meat, and then divide among your jars. 
3. In a large bowl using a hand mixer, mix together the eggs, cottage cheese, salt, and pepper until smooth; divide among the jars. 
4. Secure lids to the jars and lower them into your water bath, cook 1 hour for small jars and 2 hours for larger jars. 
5. Enjoy alone or with a toasted English muffin!

Mushroom-barley soup

Oil, olive	2 tablespoons
Garlic, minced	2 cloves
Onion, yellow, diced	1 large
Carrots, peeled, diced	2 large
Celery, diced	2 stalks
Salt, kosher	1 ½ teaspoons +
Thyme, dried	1 teaspoon
Pepper, freshly ground	½ teaspoon +
Tomato paste	2 tablespoons
Mushrooms, cremini or button; sliced	1 pound
Pearl barley	½ cup
Bay leaf	1
Broth, mushroom or vegetable	5 cups
Lemon juice, fresh	1 tablespoon

1. Using an Instant Pot, select the Sauté setting, and heat the oil. 
2. Add the garlic and heat, stirring for 2 minutes with a wooden spoon. 
3. Add the onions, carrots, celery, and salt; sauté for 5 minutes, until the onion is softened. 
4. Add the thyme, pepper, and tomato paste; sauté for about 1 minute. 
5. Stir in the mushrooms, barley, bay leaf, and broth. 
6. Secure the lid, press Cancel, select Manual, and set the cooking time to 30 minutes. 
7. Let the pressure naturally release for 20 minutes, then vent the Instant Pot to release the remaining pressure. 
8. Carefully open the pot, remove and discard the bay leaf, and stir in the lemon juice. 
9. Taste and adjust the seasonings as needed.

Recipe from The Ultimate Instant Pot Cookbook by Coco Morante.