Instant Pot Coq au Vin

 

Ingredients

• Four chicken leg quarters or six chicken thighs (bone-in) 
• Salt, ground pepper
• Two cups dry white wine
• One bunch thyme, divided in half
• Four oz. thick-cut bacon, cut crosswise into 3/4" pieces
• Eight oz. shiitake mushrooms, destemmed and torn in three pieces
• Four Tbsp. unsalted butter, divided in half
• Eight oz. peeled carrots, cut into 4" pieces
• Four peeled shallots
• Two smashed garlic cloves
• Two Tbsp. white wine vinegar
• One Tbsp. all-purpose flour
• handful of chopped parsley
• Instant pot or pre

Directions

1. Pat chicken dry and season heavily with salt and pepper.
2. Transfer chicken to resealable bag or baking dish
3. Pour wine over and add half bunch of thyme
4. Turn to coat, seal or cover, and let sit at room temp while prepping other ingredients
5. Cook bacon in non-stick skillet, over medium heat, stirring occasionally, until brown and crisp but all of the fat has not rendered out
6. Transfer to a plate leaving drippings in pan
7. Add mushrooms to bacon drippings in pan, season with salt 
8. Cook, tossing occasionally, until tender and golden brown but not crisp
9. Scrape mushrooms into Instant Pot insert and reserve pan
10. Remove chicken from marinade, reserve marinade, discard thyme sprigs, and pat chicken dry
11. Heat two Tbsp. butter in reserved pan over medium heat
12. When butter is foaming add chicken, skin down, and cook, undisturbed, until dark golden brown
13. Turn chicken onto flesh side and cook until pale golden brown
14. Nestle chicken into pot insert
15. Pour off all but one Tbsp. drippings
16. Add carrots, shallots, and garlic
17. Season lightly with salt and cook, tossing often, until shallots have spots of golden brown
18. Add carrots, shallots, garlic, and half of the cooked bacon to the pot insert
19. On medium heat pour vinegar into pan
20. Cook, scraping pan with a non-metal spoon to deglaze, until syrupy
21. Add wine marinade and remaining thyme to pan, and simmer until reduce by half
22. Pour liquid over chicken and seal the pressure cooker.
23. Set pressure cooker to high for fifteen minutes and let natural release for ten minutes
24. Smash remaining butter and flour together with a fork until well combine
25. Unseal pressure cooker and transfer chicken and vegetables to a platter or plates leaving liquid in pot
26. Discard thyme sprigs and add butter-flour mixture to liquid
27. Set pressure cooker to "Sauté" setting and bring to a simmer to thicken
28. Taste and adjust seasoning
29. Pour sauce over and around chicken and vegetables
30. Sprinkle over remaining bacon and serve

Source — Bon Appetit
Prepared by Austin Toys
Louisiana Anthology
July 19,2022

Oyster Gombo with Filee

Ingredients

• Whole chicken
• Fifty Oyster
• Half a pound ham
• Two onions
• Lard
• Flour
• Sassafras leaves
• Teaspoon of flour
• Gravy

Directions

1. Cut up onion and fry in lard
2. Prepare gravy with flour
3. Cut up chicken and ham and mix in with onion to fry
4. Cook till brown
5. Put contents in a pint of boiling water until chicken is in pieces almost
6. After half an hour, put oysters in the boiling water with other contents
7. Stir in sassafras leaves and continue until desired thickness
8. Remove from fire
9. Serve.

Source —La Cuisine Creole

Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Sponge Cake

Ingredients

• Ten eggs
• One pound of sugar
• Half a pound of flour
• One tablespoon of baking powder
• Lemon

Directions

1. Beat each egg separately.
2. Pour sugar, flour, and baking powder into a container.
3. Flavor with lemon.
4. Add the eggs in last.
5. Bake in the oven.

Source —New Orleans Cook Book
Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Orange Pie

Ingredients

• Three Oranges
• Sugar
• Pie Crust
• Eight Eggs
• Half a cup powdered sugar
• Half a cup of lemon juice
• One lemon

Directions

1. Slice, peel, and pit three oranges.
2. Pour sugar into a container for the oranges.
3. Sit oranges in sugar and ensure they are covered adequately. Sit overnight.
4. Put oranges into the pie crust.
5. Take egg yolks, powdered sugar, lemon juice, and the rind of the lemon and put over heat. Stir until it becomes thick.
6. Beat the egg whites until they froth.
7. Pour onto pie and bake.

-Mrs. Adler

Source-New Orleans Cook Book.

Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Sweet Pickles

Ingredients

• 9 Cucumbers
• 1/2 peck [19 cups] of Green Tomatoes
• 1 Head Cabbage
• 12 Seed Onions
• 3 Green Peppers
• 1 oz of Black Mustard Seeds
• 1 oz of White Mustard Seeds
• 1/2 oz Turmeric
• 1oz Celery Seeds
• 1/2 Box Mustard
• 1 lb of Sugar
• Cider Vinegar
• Salt

Directions 

1. Slice the green tomatoes.
2. Place the cucumbers, cabbage, seed onions, green peppers and sliced tomatoes in a jar alternately with salt and let stand over night.
3. Mix the white and black mustard seeds, turmeric, celery seeds, mustard and sugar with cider vinegar.
4.  Let the mix come to a boil.
5. Put in a jar and seal.

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Lemon Cream Layer Cake

Ingredients

• 1 cup of Butter
• 3 cups of Sugar
• 3 cups of Flour
• 6 Eggs
• 2 Lemons
• 2 tsp. of Dixie Baking Powder
• 2 cups of Sweet Milk
• 7 tbsp. of Cornstarch 

Directions

Cake

1. Mix one cup of butter, two cups of sugar, three cups of flour, four eggs and two teaspoons of baking powder.
2. Bake the mixture in four layers.

Filling

1. Lightly beat two eggs and one cup of sugar together.
2. Boil two cups of sweet milk.
3. When the milk comes to a boil, stir in seven spoonfuls of cornstarch wet up in cold milk
4. Stir in the eggs and sugar into the mixture and let it cook for a moment.
5. Pour out in a dish and flavor with the juice and grated rind of two lemons.
6. Spread the filling between the layers of the cake.

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022;

Oreo Balls

Ingredients

• 1 package of Oreos
• 1 package of cream cheese
• 1 package of chocolate bark (white or dark)
• Optional: colored chocolate wafers  

Directions

1. Crush a whole package of Oreos using a food processor.
2. Mix crushed Oreos with 1 package of softened cream cheese.
3. Form small balls (golf ball sized or smaller).
4. Place balls on a plate and insert a toothpick through the top. 
5. Freeze balls for up to 1 hour.
6. Melt the chocolate bark (using a double boiler is recommended).
7. Dip the balls completely in melted chocolate.
8. Let dry on a plate.
9. Optional: decorate the balls by drizzling melted colored chocolate wafers over the balls. 

Source —  My Mom
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022