125 Best Pressure Cooker Recipes

Overview

One million pressure cookers are sold annually in North America.

In only thirty minutes a pressure cooker can prepare a tasty meal for the whole family.

Advances in pressure cooker design have made these small appliances safer and more convenient than ever before. Meals cook 75 percent faster, and they are significantly healthier, since the food retains more of its nutrient value while requiring less fat.

125 ...

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Overview

One million pressure cookers are sold annually in North America.

In only thirty minutes a pressure cooker can prepare a tasty meal for the whole family.

Advances in pressure cooker design have made these small appliances safer and more convenient than ever before. Meals cook 75 percent faster, and they are significantly healthier, since the food retains more of its nutrient value while requiring less fat.

125 Best Pressure Cooker Recipes has recipes specially designed to take advantage of what pressure cookers do best. Pressure cookers are amazingly versatile:

  • Starters such as Braised Artichokes with Red Pepper Aioli and Winter Mushroom and Barley Soup
  • Delicious main course offerings include Chicken Stew with New Potatoes and Baby Carrots and Beef Shortribs in Barbecue Sauce
  • Cajun Seafood Gumbo is outstanding when prepared in a pressure cooker as are side dishes like Maple Pork and Beans with Apples and Roasted Garlic Risotto with Asiago
  • Orange Espresso Cheesecake and Cool Lemon Custards with Fresh Berry Compote are winners.

There is comprehensive information on all aspects of pressure cooking, including guidelines for adapting your own recipes, compensating for the effects of altitude on pressure cooking, as well as a comparison of the various styles and models of cookers on the market.

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Editorial Reviews

Paris Post-Intelligencer
There is also a comprehensive introduction to pressure-cooking, with guidelines for adapting your own recipes and compensating for the effects of altitude.
— Gay Francisco
Paris Post-Intelligencer - Gay Francisco
Stellar recipes that include Cajun Black Bean and Sausage Gumbo, Chunky Tex-Mex Chili over Crispy Rice Cake, Banana Bread Pudding and more. Chavic shares helpful tips and kitchen wisdom for each recipe. There is also a comprehensive introduction to pressure-cooking, with guidelines for adapting your own recipes and compensating for the effects of altitude.
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Product Details

  • ISBN-13: 9780778801061
  • Publisher: Rose, Robert Incorporated
  • Publication date: 10/2/2004
  • Pages: 192
  • Product dimensions: 6.98 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

Cinda Chavich is a food writer and editor whose work has appeared in newspapers and magazines throughout North America. She is the author of the Wild West Cookbook.

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Table of Contents

Acknowledgements
Introduction
The Essentials of Pressure Cooking

Appetizers

  • Hummus
  • Dhal Dip with Pappadums
  • Spiced Chickpeas
  • White Bean Dip
  • Braised Artichokes with Red Pepper Aïoli
  • Sun-dried Tomato Cheesecake
  • Beef- and Rice-Stuffed Grape Leaves
  • Moroccan Chicken Meatballs with Creamy Tomato Sauce
  • Eggplant Caponata

Soups

  • Curried Cauliflower Soup
  • Mexican Pinto Bean Soup
  • Root Vegetable Soup
  • Scotch Broth
  • Thai Green Curry and Sweet Potato Soup
  • Ham and Split Pea Soup
  • Red Bean and Ukrainian Sausage Soup
  • Beet and Vegetable Borscht
  • Pumpkin Soup
  • Moroccan Harira Soup with Chickpeas
  • Cajun Black Bean and Sausage Gumbo
  • Spicy Mixed Bean and Barley Soup
  • Wild Mushroom and Potato Bisque
  • Pasta Fazool
  • Spicy Sweet Potato Soup
  • Winter Mushroom and Barley Soup

Poultry

  • Chicken Stew with New Potatoes and Baby Carrots
  • Chicken and Asian Noodles with Coconut Curry Sauce
  • Grandma's Sunday Chicken
  • Cajun Chicken and Beer Stew
  • Coq Au Vin
  • Chicken with Chorizo Sausage and Rice
  • Turkey with Prunes and Armagnac
  • Moroccan Lemon Chicken Tagine with Couscous
  • Jamaican Chicken Fricassee
  • Speedy Dijon Chicken
  • Whole 'Roasted' Chicken with Lemon, Garlic and Herbs
  • Chicken Thighs with Curry Sauce and Couscous
  • Chicken in Creamy Mushroom Sauce

Meat

  • Perfect Pot Roast
  • Barbecue Beef on a Bun
  • Spicy Beef and Beer Stew
  • Beef Shortribs in Barbecue Sauce
  • Bombay Beef
  • Ma Po Tofu
  • Pork Loin Chops with Red Cabbage and Apples
  • Pork Wraps with Green Tomatoes and Ancho Chilies
  • Kansas City Pulled Pork Butt
  • Lamb Rogan Josh
  • Creamy Pork Goulash with Porcini
    Mushrooms
  • Spanish Lamb Stew Braised in Rioja
  • Swedish Meatballs
  • Lamb Curry with Lentils
  • Saigon Braised Pork and Eggplant
  • Osso Buco
  • Round Steak Louisiana-Style
  • Pork Loin with Calvados and Dried Fruit
  • Mexican Pork Chops
  • Slow-Roasted Beef Brisket with Chipotle Chili Rub
  • Greek-Style Meat Sauce
  • Greek-Style Braised Lamb Shoulder

Fish and Seafood

  • Steamed Salmon with Red Wine Glaze
  • Halibut Steaks with Peppers
  • Braised Sea Bass Provençal
  • Spanish Cod and Mussel Stew with Tomatoes and Green Olives
  • Braised Baby Squid (or Calamari)
  • East-West Curried Seafood Stew
  • Cajun Seafood Gumbo
  • Steamed Rock Cod with Fermented Black Beans and Miso

Vegetarian and Salads

  • Warm Lemon Lentil Salad
  • Braised Greens
  • Chickpea Salad with Roasted Onions and Bell Peppers
  • Barley Risotto Primavera
  • Chestnuts with Red Cabbage and Apples
  • Chickpeas and Mixed Vegetable Stew
  • Vegetable Couscous
  • Warm Gigandes Bean Salad
  • Biryani
  • Caribbean Red Bean and Barley
  • Creamy Lentils and Cheddar
  • Boston 'Baked' Beans
  • Vegetarian Barley, Lentils and Black Bean Chili
  • Curried Lentils with Spinach
  • Spanish Potatoes and Chickpeas

Beans and Grains

Tips for Preparing Beans

  • Great Northern Beans Navarre-Style
  • Beans with Shortribs Chuckwagon Style
  • Black Bean Chili
  • Pork and Beef Chili with Ancho Sauce
  • Braised Lima Beans and Bacon
  • Campfire Beans with Cheese
  • Mushroom, Italian Sausage and Braised Lentil Stew
  • Wheat Berries Carbonara
  • Basic Risotto
  • Risotto with Mushroom and Shrimp
  • Risotto with Grilled Vegetables and Beet Greens
  • Roasted Garlic Risotto with Asiago
  • Barley with Mint and Root Vegetables
  • Indian Rice Pilau
  • Wild Rice Casserole with Mixed Mushrooms and Chestnuts

Desserts

  • Lemon-Lime Cheesecake
  • Layered White and Dark Chocolate Cheesecake
  • Orange Espresso Cheesecake
  • Coconut Crème Caramel
  • Classic Christmas Plum Pudding
  • Apricot Bread-and-Butter Pudding with Brandy Cream
  • Poached Winter Fruit Compote
  • Creamy Rice Pudding with Sun-Dried Cranberries
  • Steamy Chocolate Pudding with Vanilla Crème Anglaise
  • Cool Lemon Custard with Fresh Berry Compote
  • Steamed Lemon Poppyseed Cake
  • Poached Pears in Spiced Red Wine

Stocks, Sauces and Condiments

Tips for Making Stocks

  • Vegetable Stock
  • Brown Stock
  • Chicken or Turkey Stock
  • Fish Fumet
  • Basic Tomato and Vegetable Sauce for Pasta
  • My Favorite Barbecue Sauce
  • Cowboy Ranchero Sauce
  • Italian Sausage and Tomato Ragu Sauce

Tips for Making Jams and Chutneys

  • Strawberry Jam
  • Fresh Apricot Jam
  • Spiced Dried Apricot Jam
  • Mixed Berry and Red Fruit Jam
  • Pear Mincemeat

Index

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Preface

Introduction

When it comes to naming the kitchen tool of the millennium, my vote goes to the new generation of safe and foolproof pressure cookers.

I am a kitchen gadget junkie, but few of my new acquisitions frilly deliver on their promises, and many are relegated to the culinary scrapheap. So when the best kitchen stores began carrying a reportedly foolproof new generation of the old 1950s wonder the pressure cooker, I was skeptical. I'd heard the horror stories — erupting pots of pea soup and rocketing valves. Who needs to risk life and limb to cook dinner?

But professional curiosity got the better of me. The new pressure cookers are lovely, sleek and shiny stainless steel pots with heavy bottoms and loads of safety devices. Gone is the hissing pressure regulator, bouncing precariously on a jet of steam. In its place, most modern machines have a new regulator and quick release valve that lets you release the steam instantly, without hauling the hot and heavy monster over to the cold-water tap to cool it down. They have more backup safety mechanisms, so you can't build pressure if the lid isn't properly affixed, or inadvertently clog the main pressure vent and end up with lima beans all over the ceiling.

There really is nothing to fear from this new generation of safe pressure cookers. But that wasn't what hooked me. It was the food. Hands-free risotto, cooked to creamy perfection in six minutes. The house filled with the heady aromas of tender beef and red wine stew in half an hour. Almost instant homemade stocks and broths, with all of the infused flavor you'd expect from hours of slow cooking.

Suddenly, I could make healthy meals reminiscent of my grandmother's kitchen in less time than I could sauté a chicken breast.

This is what really makes the pressure cooker indispensable. It's not for all kinds of cooking, but it's a tool that can save you time and energy without compromising quality.

We are eating more beans and whole grains — ethnic dishes like Indian curries and Mexican black bean soup on Wednesdays or daube of lamb with niçoise olives and succulent short ribs for dinner parties. This kind of old-fashioned peasant food is back in style, and that's where the pressure cooker shines. So think about savory stew, coq au vin, or rogan josh tonight. Have a healthy grain pilaf with your grilled fish, or simmer a big pot of bean soup for lunch in less than 15 minutes.

Screw up your courage and crank up your pressure cooker. Once you've served a perfect pot roast after work, you'll be hooked. And you'll never get tired of your new toy. In fact, you won't know what you did without it.

Read More Show Less

Introduction

Introduction

When it comes to naming the kitchen tool of the millennium, my vote goes to the new generation of safe and foolproof pressure cookers.

I am a kitchen gadget junkie, but few of my new acquisitions frilly deliver on their promises, and many are relegated to the culinary scrapheap. So when the best kitchen stores began carrying a reportedly foolproof new generation of the old 1950s wonder the pressure cooker, I was skeptical. I'd heard the horror stories -- erupting pots of pea soup and rocketing valves. Who needs to risk life and limb to cook dinner?

But professional curiosity got the better of me. The new pressure cookers are lovely, sleek and shiny stainless steel pots with heavy bottoms and loads of safety devices. Gone is the hissing pressure regulator, bouncing precariously on a jet of steam. In its place, most modern machines have a new regulator and quick release valve that lets you release the steam instantly, without hauling the hot and heavy monster over to the cold-water tap to cool it down. They have more backup safety mechanisms, so you can't build pressure if the lid isn't properly affixed, or inadvertently clog the main pressure vent and end up with lima beans all over the ceiling.

There really is nothing to fear from this new generation of safe pressure cookers. But that wasn't what hooked me. It was the food. Hands-free risotto, cooked to creamy perfection in six minutes. The house filled with the heady aromas of tender beef and red wine stew in half an hour. Almost instant homemade stocks and broths, with all of the infused flavor you'd expect from hours of slow cooking.

Suddenly, I could make healthy meals reminiscent of mygrandmother's kitchen in less time than I could sauté a chicken breast.

This is what really makes the pressure cooker indispensable. It's not for all kinds of cooking, but it's a tool that can save you time and energy without compromising quality.

We are eating more beans and whole grains -- ethnic dishes like Indian curries and Mexican black bean soup on Wednesdays or daube of lamb with niçoise olives and succulent short ribs for dinner parties. This kind of old-fashioned peasant food is back in style, and that's where the pressure cooker shines. So think about savory stew, coq au vin, or rogan josh tonight. Have a healthy grain pilaf with your grilled fish, or simmer a big pot of bean soup for lunch in less than 15 minutes.

Screw up your courage and crank up your pressure cooker. Once you've served a perfect pot roast after work, you'll be hooked. And you'll never get tired of your new toy. In fact, you won't know what you did without it.

Read More Show Less

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