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Recipes
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Written by Elke Probkvitz
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Thursday, 19 May 2011 11:33 |
 I remember when I was growing up my mother used to make the best chicken soup in a pressure cooker. It was a noisy, whistling pot but it produced the most delicious soup, so rich and full of flavor. But my most vivid memory of our pressure cooker was the time my mother neglected to close the lid properly and the pot exploded, leaving chicken soup splattered on every surface of our kitchen, even the ceiling. That might have been the last time she made chicken soup in that pot.
Pressure-cooking seems to be a lost art these days. What was once an indispensable tool in every Yiddishe kitchen is now hardly ever used. With the evolution of safer, more modern pressure cookers, it can now make its way back into our kitchens to help us whip up meals in a fraction of the time.
How it works. Pressure cookers are pots with airtight lids that lock in place and use a valve to regulate the pressure within. The steam trapped in the pot creates high pressure, which raises the boiling point, which in turn causes food to cook hotter and therefore faster. Meals that would normally take hours to cook can be made much more quickly. Pressure cookers are now equipped with safety features that do not allow the pressure to increase unless the lid is firmly locked in place.
Benefits of pressure-cooking. Using a pressure cooker is great for the busy mom who doesn’t always have time to start dinner hours ahead. A one-pot dinner can be made quickly and easily. It is also a healthful way to cook because the nutrition is not lost like in some other cooking methods. It is also surprisingly a good method for summer cooking. The kitchen stays cooler than when cooking food in the oven or on the stovetop, since the pot is sealed so tightly.
What to cook. The best dishes to make in a pressure cooker are the ones that usually take a long time to cook, such as soups, stews, and roasts, but almost any recipe can be adapted for a pressure cooker. Vegetables can be made in minutes, meats just need a quick sear before pressure-cooking, and bean dishes that normally take a long time to cook through will be done before you know it. Whatever you decide to cook in your pressure cooker, make sure there is enough liquid to create steam for cooking. You’ll be amazed at how quick, simple, and delicious your dinner will be.
Chicken And Mushrooms With Couscous
Ingredients:
8 skinless chicken parts
2 tsp. olive oil
1 1/2 cups cremino mushrooms
2 large carrots, peeled and cut into 1†chunks
1 large red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
14-oz. can diced tomatoes
1/2 cup chicken broth
1 cup couscous
salt and pepper to taste
Directions:
Heat oil in pressure cooker over medium heat. Add chicken and sauté till it begins to brown, 5 minutes. Add carrots, mushrooms, pepper, onion, and garlic; sauté 1 minute. Add tomatoes and broth, and seal the lid. Bring cooker up to pressure over high heat, then reduce heat just to maintain the pressure. Cook for 8 minutes. Release the pressure and carefully remove the lid. Add couscous to pot and cover with lid without locking. Let stand 10 minutes until couscous is cooked. Season with salt and pepper and gently fluff couscous with a fork.
Want to learn how to cook delicious gourmet meals right in your own kitchen? Take one-on-one cooking lessons or give a gift to an aspiring cook that you know. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.
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