Sunday Dinner (Nov 27, 2022)

Chop up apples, serve with caramel.

OLD RECIPE - serves 11
3 lb apples
6 tbsp butter
1 cup sugar
4oz whipping cream

For Caramel Sauce:

1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the melted sugar is simmering, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

For apples:

Slice apples close to the time you plan on serving them so they don't get all blehhhh.

Serve apples with caramel sauce for dipping. :)

*Note: The big rice cooker can't take much more than 7-8 cups of rice*
A good amount of rice to water ratio for the big rice cooker is about 7.5 cups of rice to 8.5 cups of water (check the water level against the side of the rice cooker)

For non saucy recipes, 9-10 cups of rice should be fine.

1. Measure out required cups of asian short-grain rice.
2. Wash 2-3 times. (Or until water runs a little bit clearer.)
3. Cook the rice in the rice cooker(s).

Needs a lot of rice ), make at least 9-10 cups (for 30+ people). Use the 2 rice cookers and even the mini one if needed.

https://cooking.nytimes.com/recipes/1021842-jamaican-curry-chicken-and-potatoes?action=click&;module=Collection%20Page%20Recipe%20Card&region=Fall%20Recipes%20For%20Your%20Cooking%20Bucket%20List&pgType=collection&rank=14

Step 1
Place chicken in a large bowl. Season chicken with the garlic powder, salt, and pepper, making sure it’s evenly coated. Let come to room temperature. Drain and rinse the chickpeas and coat them in a garlic powder, salt, and pepper mixture.

Step 2
Heat 2 deep Dutch ovens or heavy pans over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.

Step 3
If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. In one pan, add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total. In the other pan, add the chickpeas.

Step 4
Sprinkle curry powder over and around chicken/chickpeas. Let the spices bloom and toast until fragrant, about 2 minutes.

Step 5
Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.

Step 6
Pour in chicken/veg stock to nearly cover the chicken/chickpeas. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.

Step 7
In a small bowl, combine cornstarch with ¼ cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish and enjoy. Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Stolen from: https://cookieandkate.com/roasted-green-beans-recipe/