Ham Steaks with Russian Red-Eye Gravy and Cranberry Almond Pilaf

• 1 teaspoon unsalted butter, 2 Ham Steaks
  Heat a skillet. Melt the teaspoon of butter, then add one of the ham steaks. Cook on medium heat for 5 minutes on one side, then turn and cook, covered for 5 minutes on the other side. Remove the steak and keep it warm.
• Put in the other steak, and cook as above.
• 1 tablespoon Dijon mustard, 2 tablespoons Sour Cherry preserve, 1/8 teaspoon freshly cracked cinnamon, 1 teaspoon Russian mustard
  While the steaks are cooking, mix the Dijon mustard, 2 tablespoons of the sour cherry preserve, the Russian mustard, and the cinnamon in a small bowl. Taste for seasoning. It should be sweet and a little hot. Reserve.
• 2 tablespoons flour, 2 tablespoons unsalted butter, 2 tablespoons black coffee
  When both the steaks are done, put the remaining butter in the same pan and whisk it around, getting all the nice brown bits. Add the flour and whisk it in thoroughly. Add the coffee and whisk it in thoroughly as well. Let the sauce thicken a little, about 2 minutes, stirring constantly,
• 1 tablespoon Sour Cherry preserve
  Add the reserved mustard cherry mixture and whisk that in thoroughly. Add the last tablespoon of sour cherry preserves if the gravy seems a little thick or doesn’t taste quite right.
• Cut the ham steaks into portions, and serve the gravy in a separate bowl.

• 2 teaspoons vegetable base, 4 cups water
  Mix the vegetable base and boiling water to make vegetable stock.

For the Stovetop

• 2 tablespoons Shallots in Oil, 1 tablespoon unsalted butter
  Heat a large skillet and melt butter in it. Add the shallots in oil. Sauté the shallots until they are translucent.
• 1/2 cup vermicelli, 2 cups rice
  Add the vermicelli and rice and saute continously until the pasta and rice have started to brown.
• mushrooms, 1 tablespoon Marsala, 1/4 cup dried cranberries, 1 tablespoon sliced almonds
  Add the mushrooms and sauté them until they have browned nicely on both sides. Add the Marsala, sauté until it has been absorbed. Add the butter, then the cranberries, almonds and pasta. Sauté that all around so all the pieces get nicely coated.
• Add the hot vegetable stock, stir, cover, and cook on low heat for 20 minutes, or until the rice has absorbed the stock. Fluff with a fork and serve.

For the Instant Pot

• 1 tablespoon unsalted butter
  Put the multi-cooker on saute mode and add the butter.
• 2 tablespoons Shallots in Oil, 2 cups rice, 1/2 cup vermicelli
  Saute the shallots-in-oil and add the rice and pasta. Saute until the rice and pasta have begun to brown.
• mushrooms, 1 tablespoon Marsala, 1/4 cup dried cranberries, 1 tablespoon sliced almonds
  Add the mushrooms and sauté them until they have browned nicely on both sides. Add the Marsala, sauté until it has been absorbed. Add the butter, then the cranberries, almonds and pasta. Sauté that all around so all the pieces get nicely coated.
• Mix the vegetable base and boiling water to make vegetable stock.
• Add the hot vegetable stock, stir, cover. Turn the cooker off. Put the cooker on Pressure mode and set for 12 minutes on low or 4 mintues on high. Fluff with a fork and serve.

• 1 head Romain lettuce, 3 scallions, 2 Persian cucumbers, 1 tomato, 1 avocado
  Put the vegetables in a nice bowl, cover loosely and refrigerate until ready to serve.
• dill, 1 scallion, 1/4 cup mayonnaise, 1 lime
  Make the dressing by putting all the ingredients in a small food processor, and processing until you have a smooth dressing.