Rhubarb panna cottas

Rhubarb stalks, cut into ½-inch pieces	¾ pound + ¾ pound
Sugar	½ cup + 1/3 cup
Water	¾ cup + ¾ cup
Oil, canola	Greasing
Gelatin, powdered, unflavored	4 teaspoons
Cream, heavy	½ cup + 3 ½ cup
Vanilla beans, split lengthwise, seeds scraped	2
Ginger preserves, chunky	3 tablespoons
Lemon zest, finely grated	1 tablespoon
Lemon juice	3 tablespoons
Mint leaves, chopped	2 tablespoons

1. In a medium saucepan, combine ¾-pound rhubarb with ½-cup sugar and ¾-cup water. 
2. Simmer over moderate heat until the syrup is deep pink, about 15 minutes. 
3. Remove from heat, and let steep for 1 hour. 
4. Strain through a fine-mesh sieve into a small bowl, pressing the solids, then return the syrup to the saucepan; discard the solids. 
5. Lightly grease six 6-ounce ramekins. 
6. Fill a large bowl with iced water. 
7. In a small bowl, sprinkle the gelatin over the ½-cup cream; let stand until softened, about 5 to 10 minutes. 
8. Add the remaining 3 ½-cups cream and the vanilla seeds to the rhubarb syrup, and bring to a simmer over moderately low heat; do not boil. 
9. Stir the softened gelatin into the saucepan until dissolved. 
10. Transfer the mixture to a medium bowl, and set the bowl in the ice bath, stirring occasionally, until the custard is cool and begins to thicken, about 15 to 20 minutes. 
11. Pour the mixture into the ramekins, and refrigerate until set, about 4 hours. 
12. In a small saucepan, combine ¾-pound rhubarb with 1/3-cup sugar. 
13. Add ¾-cup water, ginger preserves, lemon zest and juice. 
14. Cook over moderate heat, stirring, until the rhubarb is just softened, about 5 minutes. 
15. Strain the syrup, and reserve the poached rhubarb and ginger for garnish. 
16. Return the syrup to the saucepan, and boil over moderately high heat until thickened and reduced by half, about 10 minutes. 
17. Transfer to a bowl, and let cool; stir in the min. 
18. Run a knife around the inside of each ramekin. 
19. Invert each panna cotta onto a plate. 
20. Spoon some poached rhubarb and ginger around each panna cotta, drizzle with the syrup. 

Recipe from Food&Wine Magazine.

Slow cooker pepper steak

Skirt steak, cut into strips	1 ½ pounds
Bell pepper, cut into thick strips	1 green + 1 red
Onion, white, sliced	1
Water	¼ cup + ¼ cup
Bouillon, beef	2 cubes
Cornstarch	1 tablespoon
Soy sauce	3 tablespoons
Ginger, ground	¼ teaspoon
Garlic powder	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Sugar, brown	2 teaspoons
Rice, cooked

1. Place the beef, bell peppers, and onion in a 4-quart or larger slower cooker; set aside. 
2. In a measuring cup, microwave the bouillon cubes in ¼-cup water for 60 seconds; stir to dissolve. 
3. In a small bowl, combine ¼-cup, cornstarch, soy sauce, ginger, garlic powder, pepper, and sugar; whisk until the cornstarch dissolves. 
4. Stir in the bouillon water, and pour over the beef mixture in the slow cooker. 
5. Cover and cook on low for 5 hours. 
6. Serve over rice.

Chicken & potatoes with garlic Parmesan cream sauce

Chicken thighs, bone in, skin on	6
Italian seasonings	1 tablespoon
Salt, kosher
Pepper, freshly ground
Butter, unsalted	2 tablespoons + 1 tablespoon + ¼ cup
Baby spinach, chopped	3 cups
Potatoes, baby purple, cut in half	16 ounces
Parsley, freshly chopped	¼ cup
Garlic, minced	8 cloves
Flour, all-purpose	2 tablespoons
Chicken broth	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, freshly grated	½ cup

1. Preheat the oven to 400°F; grease a 9-by-13-inch baking dish. 
2. Season the chicken with the Italian seasoning, salt, and pepper. 
3. Melt 2-tablespoons butter in a large skillet over medium-high heat. 
4. Add the chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side; transfer to a platter, and set aside. 
5. Melt 1-tablespoon butter in the skillet. 
6. Stir in the spinach over medium heat, stirring occasionally, until it begins to wilt, about 2 minutes; transfer to a medium bowl. 
7. Melt ¼-cup butter in the skillet over medium heat. 
8. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
9. Whisk in the flour until lightly browned, about 1 minute. 
10. Gradually whisk in the broth, thyme, and basil.
11. Cook, whisking constantly, until incorporated, about 2 minutes. 
12. Stir in the half-&-half and Parmesan until slightly thickened, about 2 minutes; season with salt and pepper to taste. 
13. Place the chicken in a single layer in the prepared baking dish. 
14. Top with the potatoes, spinach, and cream sauce. 
15. Roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 165F. 
16. Garnish with parsley, and serve immediately. 

Recipe from damndelicious.net.