The Ultimate Pressure Cooker Cookbook: More than 75 Foolproof, Irresistible Recipes Tested in All the Most Popular Models

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Overview

PART ONE

INTRODUCTION

Pressure Cookers: Dispelling the Misconceptions
The History of Pressure Cookers: A European Invention
The Pressure Cooker in the United States
The Pressure Cooker in Europe
The Benefits of Cooking in a Pressure Cooker
How a Pressure Cooker Works
Parts of a Pressure Cooker
Cooking with a Pressure Cooker
Before You Begin Cooking
Loading the Pressure Cooker
Positioning and Locking the Lid in Place
Building and Adjusting Pressure
Timing
Using a Pressure Cooker at High Altitudes
Releasing Pressure
Opening the Pressure Cooker
Care and Maintenance
Help Is but a Phone Call Away
Converting Traditional Recipes for Use in the Pressure Cooker
The Pressure Cooker and the Mediterranean Diet
The Mediterranean Diet
Traditional Mediterranean Regional Ingredients

PART TWO

MEDITERRANEAN RECIPES IN THE PRESSURE COOKER

STOCKS AND SOUPS

Rich Vegetable Stock
Rich Chicken Stock
Rich Beef Stock
Rich Fish Stock
Chicken Soup with Lemon and Mint
Chicken Soup with Egg and Lemon Juice
Roman Egg-Drop Soup
Garlic Soup
Kale Soup
Vegetable Soup with Basil
Vegetable Soup with Pasta

DRIED BEANS, LEGUMES, AND GRAINS

Cooking Dried Beans, Legumes, and Grains in a Pressure Cooker
Approximate Cooking Times
White Bean Puree with Wilted Greens
Warm Shrimp and Bean Salad
White Bean Salad
Greek Bean Soup
Turkish Bean Stew
Spanish Bean Soup
Macaroni and Beans
North African Chickpea Salad
Chickpea Spread
Chickpeas with Spinach
Lentil Salad
Pasta and Lentils
Risotto
Risotto with Mushrooms
Risotto with Spring Vegetables
Risotto with Saffron
Rice and Peas
Basic Rice Pilaf
Yellow Split-Pea Spread

VEGETABLES

Approximate Cooking Times
Braised Artichokes
Stuffed Artichokes
Venetian-Style Artichokes
Home-Style Stuffed Artichokes
Asparagus Frittata
Broccoli di Rape and Sausages
Carrot Salad
Cauliflower Salad
Eggplant Spread
Sweet-and-Sour Sicilian Eggplant
Quick Pickled Eggplant
Fava Beans with Cured Ham
Sauteed Mushrooms
Roman-Style Pressure-Roasted Potatoes
Potato and Red-Pepper Spread
Russian Salad
Potato Pie
String Beans and Potatoes
String Bean Salad with Potatoes
Twice-Cooked String Beans
Mixed Vegetable Stew
Vegetable Stew with Couscous
Stuffed Vegetables
Sauteed Mediterranean Vegetables

FISH AND SHELLFISH

Approximate Cooking Times
Fish a la Cataplana
Mussels a la Cataplana
Fish Braised in Garlicky Tomato Sauce
Provencal Poached Seafood with
Garlic Mayonnaise
Marinated Squid and Fennel Salad
Tuna Steaks in Olive Oil

MEAT AND POULTRY

Approximate Cooking Times
Beef Bourguignon
Beef Stew from Provence
Beef Olives
Mixed Boil with Three Sauces
Neapolitan Beef Ragu
Meatballs with Peas
Veal Stew with Red Peppers
Braised Veal Shanks
Poached Veal with Piquant Tuna Mayonnaise
Veal Stew with Eggplant
Pork with Clams Alentejo-Style
Loin of Pork with Bitter-Orange Sauce
Stuffed Pork Bundles
Pork Simmered in Milk and Herbs
Lamb and Chickpea Ragout
Braised Lamb
Chicken Liver Pate
Tagine of Chicken and Olives
Braised Chicken with Orzo
Braised Farmhouse Chicken
Pressure Cooker "Roast" Chicken Genovese-Style
Chicken Stewed in Tomato Sauce
Chicken with Yogurt and Beer

FRUITS AND SWEETS

Approximate Cooking Times
Quince Cheese
Rice Pudding

MEDITERRANEAN ACCOMPANIMENTS

Orange Salad
Green Olive Salad
Tomato and Fresh Mozzarella Salad
Tomato, Pepper, Cucumber, and Onion Salad
Yogurt and Cucumber Salad

SUGGESTED MENUS

TROUBLESHOOTING

PRESSURE-COOKER MANUFACTURERS

INDEX

The hot new trend in cooking is a return to an old friend: the pressure cooker--the ideal, time-saving way to the healthy meals consumers want today. In this user-friendly book, a top expert on kitchen appliances shows how to create more than 90 delicious dishes in the pressure cooker. 8 pp. of color illustrations. 192 pp. 25,000 print.

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Editorial Reviews

Library Journal
Streamlined and made essentially "explosion-proof," the lowly pressure cooker has become almost glamorous. In his fourth appliance cookbook (see, most recently, The Ultimate Espresso Machine Cookbook, LJ 12/95), LaCalamita offers 100 or so easy recipes. The collection could more accurately be called The Pressure Cooker-Mediterranean Diet Cookbook, for Mediterranean foods are what LaCalamita makes in his cooker, from Garlic Soup to Venetian-Style Artichokes. Lorna Sass's Cooking Under Pressure (LJ 11/15/89) remains one of the best books on the subject, but larger collections will want LaCalamita's, too.
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Product Details

  • ISBN-13: 9780684824963
  • Publisher: Simon & Schuster
  • Publication date: 4/14/1997
  • Pages: 208
  • Product dimensions: 7.64 (w) x 9.58 (h) x 0.77 (d)

Read an Excerpt

Chapter 1

Stocks And Soups

Stock is a wonderful base for preparing flavorful and rich soups and sauces. Stock is traditionally simmered for hours in order to extract maximum flavor from the different ingredients, but stock prepared in a pressure cooker takes up to 70 percent less cooking time. Since stock freezes well, it makes sense to have a few batches on hand to take out whenever the urge strikes for a bowl of homemade soup or when stock is called for in a recipe.

The four recipes that immediately follow are for the most commonly used stocks, made from vegetables, chicken, beef, or fish.

Rich Vegetable Stock

1 large onion, thinly sliced
1 large leek, trimmed and washed, green and white parts chopped
4 unpeeled cloves garlic, crushed
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 large potato, peeled and coarsely chopped
1 large vine-ripened tomato, peeled, seeded, and coarsely chopped, or 2 canned plum tomatoes, seeded and chopped
6 sprigs parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
9 cups water

Place all the ingredients in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure, and cook 15 minutes. Remove from heat and let pressure drop naturally. Once pressure has been released, open the pressure cooker. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt, if desired.

APPROXIMATELY 8 CUPS

APPROXIMATE NUTRITIONAL ANALYSIS PER8-OUNCE CUP

39 calories, 1g protein, 9g carbohydrates, 0g fat, Omg cholesterol, 36mg sodium

Rich Chicken Stock

2 1/2 to 3 pounds chicken bones with meat, including backs, wings, and necks, all visible fat and skin removed
1 large onion, thinly sliced
2 large leeks, trimmed, washed well, and chopped
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 sprigs celery leaves
1 large vine-ripened tomato, peeled, seeded, and coarsely chopped, or 2 canned plum tomatoes, seeded and chopped
4 1/4-inch-thick slices of peeled gingerroot
4 sprigs parsley
1/2 teaspoon whole black peppercorns
9 cups water

Rinse the chicken under running water. Place the chicken and the remaining ingredients in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 30 minutes. Remove from heat and let pressure drop naturally. Once the pressure has dropped, open the pressure cooker. Remove the chicken pieces with a slotted spoon and discard. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt, if desired.

APPROXIMATELY 8 CUPS

APPROXIMATE NUTRITIONAL ANALYSIS PER 8-OUNCE CUP

206 calories, 21g protein, 5g carbohydrates, 1g fat, 65mg cholesterol, 88mg sodium

Rich Beef Stock

3 pounds beef bones
3 tablespoons vegetable oil
1 large onion, thinly sliced
4 carrots, coarsely chopped
3 ribs celery, coarsely chopped
3 sprigs celery leaves
2 vine-ripened tomatoes, peeled, seeded, and coarsely chopped, or 3 canned plum tomatoes, seeded and chopped
1/2 teaspoon whole black peppercorns
9 cups water

Preheat the oven to 400°F. Rinse the beef bones under running water and pat dry. Place the bones in a single layer in a large roasting pan. Drizzle with the oil and toss to coat. Roast approximately 1 to 1 1/2 hours, or until deep golden brown. Remove from the pan with a slotted spoon, allowing all the grease and oil to drip off.

Place the roasted bones, along with the remaining ingredients, in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 25 minutes. Remove from heat and let pressure drop naturally. Once the pressure has dropped, open the pressure cooker. Remove the bones with a slotted spoon and discard. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt, if desired.

APPROXIMATELY 8 CUPS

APPROXIMATE NUTRITIONAL ANALYSIS PER 8 OUNCE CUP

307 calories, 13g protein, 3g carbohydrates, 27g fat, 54mg cholesterol, 44mg sodium

Rich Fish Stock

2 pounds fish skeletons with heads (use white fish for best results)
1 large onion, thinly sliced
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves
1/2 bay leaf
1/2 teaspoon whole black peppercorns
9 cups water

Rinse the fish bones and heads under running water. Place the fish and the remaining ingredients in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 15 minutes. Remove from heat and let pressure drop naturally. Once the pressure has dropped, open the pressure cooker. Remove the bones and heads with a slotted spoon and discard. Strain the stock through a fine-mesh strainer, pressing as much liquid from the vegetables as possible before discarding. Season with salt, if desired.

APPROXIMATELY 8 CUPS

APPROXIMATE NUTRITIONAL ANALYSIS PER 8-OUNCE CUP

210 calories, 28g protein, 3g carbohydrates, 9g fat, 87mg cholesterol, 99mg sodium

Chicken Soup with Lemon and Mint
Canja

PORTUGAL

Lemon juice is a favorite addition to chicken soup in the Mediterranean region. Canja, a soup enjoyed throughout Portugal, is a fine example of this. The mint in this recipe adds a refreshing taste to this favorite.

1 split chicken breast with bone,about 3/4 to 1 pound
1 large onion, peeled
1 2-inch strip of lemon zest
1 sprig fresh mint
8 cups water
3 teaspoons salt
1/3 cup long-grain rice
1 tablespoon fresh-squeezed lemon juice
Pinch of freshly ground black pepper
8 fresh mint leaves

Place the chicken breast, onion, lemon zest, mint sprig, water, and salt in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 20 minutes. Remove from heat and lower pressure using the cold-water-release method. Open the pressure cooker. Remove the chicken breast with a slotted spoon. Remove and discard the skin from the chicken. Bone the chicken and shred the meat. Cover and set aside.

Strain the stock through a fine-mesh strainer. Discard the onion, lemon zest and mint sprig. Pour the stock back into the pressure cooker. Add the rice and lemon juice. Reposition the lid and lock in place. Place over high heat and bring to high pressure. Adjust the heat to stabilize pressure and cook 5 minutes. Lower pressure using the cold-water-release method. Open the pressure cooker. Test rice to see if it is cooked. If rice is still hard, let soup simmer, uncovered, until rice is done. Taste and adjust for salt. Add the shredded chicken and black pepper. To serve, float 2 mint leaves on top of each bowl.

4 SERVINGS

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING

151 calories, 11g protein, 21g carbohydrates, 3g fat, 21mg cholesterol, 1656mg sodium

Chicken Soup with Egg and Lemon Juice
Aogolemono Soupa

GREECE

It is very common in Mediterranean countries to add beaten eggs and lemon juice to chicken soup before serving it. In the following classic Aegean version, which goes back to the days of the ancient Greeks, the eggs are beaten separately until the whites are stiff. The egg-and-lemon mixture is then stirred into the hot soup, adding both body and rich flavor.

6 cups Rich Chicken Stock (page 47), or canned chicken broth
1/3 cup short-grain rice
3 large eggs, separated
Juice of 1 large lemon

Pour the stock into the pressure cooker and add the rice. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 10 minutes. Remove from heat and lower pressure using the cold-water-release method. Open the pressure cooker. Place on the burner and maintain at a simmer

In a large mixing bowl, beat the egg whites until stiff. Add the egg yolks and beat until light. Gradually stir in the lemon juice. Slowly pour 2 cups of the simmering stock into the egg mixture, stirring constantly. Pour the beaten-egg mixture into the stock, stirring constantly. Remove the pressure cooker from the heat and continue stirring 1 minute. Serve immediately.

6 SERVINGS

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING

131 calories, 15g protein, 7g carbohydrates, 5g fat, 110mg cholesterol, 1624mg sodium

Roman Egg-Drop Soup
Stracciatella

ITALY

Stracciatella derives its name from straccetti, which means "little rags" in Italian. When the beaten eggs and cheese are whisked into the hot chicken soup, they break into small, torn pieces. This simple-to-prepare soup is as delicious as it is elegant.

8 cups Rich Chicken Stock (page 47)
4 large eggs
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely minced parsley

Bring the chicken stock to a boil. In a medium-sized mixing bowl beat the eggs. Add the grated Parmesan cheese and parsley to the eggs. Slowly pour the egg mixture into the stock, whisking vigorously 1 to 2 minutes, or until the egg is broken into fine pieces. Serve immediately.

8 SERVINGS

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING

141 calories, 17g protein, 3g carbohydrates, 7g fat, 115mg cholesterol, 1701mg sodium

Garlic Soup
Sopa de Ajo

SPAIN

This simple soup of humble origin is so prevalent in Spanish cooking that even the great Spanish master Velázquez made it the focus of one of his most famous paintings, Vieja cocinando (Old Lady Cooking, 1618), which portrays an old woman stirring eggs into a shallow terra-cotta cooking vessel, or cazuela, of broth.

Comprising those elements most appreciated and accessible to Spanish cooks-garlic, eggs, bread, paprika, saffron, and olive oil -- sopa de ajo is comfort food for Spaniards.

3 tablespoons extra-virgin olive oil
6 large cloves garlic, peeled
4 1/2-inch-thick slices day-old French bread
2 cups Rich Chicken Stock (page 47), or canned chicken broth
4 cups water
1 tablespoon paprika
1/4 teaspoon ground cumin
5 strands of saffron (optional)
2 large eggs, lightly beaten

Heat the olive oil in the pressure cooker over medium heat. Add the garlic and sautá on all sides until golden. Remove from the pressure cooker and set aside. Add the bread and brown on both sides until golden. Remove and set aside.

Pour the stock and water in the pressure cooker. Stir in the browned garlic, paprika, and cumin and the saffron, if desired. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 5 minutes. Remove from heat and lower pressure using the cold-water-release method. Open the pressure cooker. Remove the garlic with a slotted spoon. Mash with a fork in a small bowl with a spoonful or two of the broth. Stir the mashed garlic into the soup. Taste and adjust for salt.

Bring the soup to a simmer. Slowly pour the beaten eggs into the hot soup, stirring constantly in one direction, allowing the eggs to form medium-sized strands.

Place a slice of fried bread in each soup bowl. Ladle the hot soup over the fried bread.

4 SERVINGS

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING

292 calories, 15g protein, 23g carbohydrates, 16g fat, 108mg cholesterol, 1448mg sodium

Kale Soup
Caldo Gallego

SPAIN

* Caldo Verde, Portugal

This thick, hearty, country soup is chock full of vitamin-rich kale, a leafy green much appreciated throughout Portugal and the northwestern Spanish region of Galicia. Although these two parts of the Mediterranean region share many common bonds, their preferences in preparing this soup vary. I have provided both versions here.

4 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, peeled and minced
3 medium boiling potatoes, peeled and thinly sliced
8 cups water
2 teaspoons salt
1 pound kale, trimmed of all thick stems and coarsely shredded

For caldo gallego

4-ounce slice Spanish serrano ham or Italian prosciutto, cut into 1/4-inch dice
1 4-ounce Spanish chorizo sausage
1 1/2 cups cooked white kidney beans (page 63), or use one 19-ounce can, drained and rinsed under water

For caldo verde

1 4-ounce Portuguese chouriço or Spanish chorizo sausage

Heat the olive oil in the pressure cooker over medium-high heat. Add the onion and garlic and sautá 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown. If making caldo gallego, add the serrano ham or prosciutto and chorizo; for caldo verde add the chourico or chorizo. Sautá 2 minutes, stirring frequently. Add the potatoes and sautá 1 minute. Add the water and salt. Stir to mix.

Position the lid on the pressure cooker and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize pressure, and cook 3 minutes. Remove from heat and lower the pressure using the cold-water-release method. Open the pressure cooker and stir in the shredded kale.

Reposition the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 3 minutes. Remove from heat and lower pressure using the cold-water-release method. Open the pressure cooker. With the back of a large kitchen spoon, gently mash some of the potatoes against the side of the pot to thicken the soup slightly. Taste and adjust for salt. Add the cooked white kidney beans if preparing caldo gallego. Slice the cured sausage into 1/4-inch-thick slices before serving the soup.

6 SERVINGS

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING CALDO GALLEGO

298 calories, 13g protein, 32g carbohydrates, 13g fat, 20mg cholesterol, 907mg sodium

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING CALDO VERDE

185 calories, 6g protein, 16g carbohydrates, 13mg fat, 13mg cholesterol, 731mg sodium

Vegetable Soup with Basil
Soupe an Pistou

FRANCE

This garlicky vegetable-and-bean soup from Provence showcases the exquisite produce of this Mediterranean region of France. The cooking of Provence, especially that of Nice, shares many common variables with neighboring Italy. In fact, pistou, which is Nicois for pesto, also means pounded. It is a fresh sauce made with basil that is traditionally crushed with other ingredients with a mortar and pestle. While Italians serve pesto tossed with pasta, the Nigois serve it mixed into this hearty soup, which when enjoyed with a loaf of crusty bread, can easily be a meal in itself.

2 tablespoons olive oil
1 medium onion, finely chopped
1 cup cooked navy beans (page 63) or flesh cranberry beans
2 medium potatoes, peeled and cut into 1/2-inch dice
1 stalk celery, cut into 1/2-inch dice 1 medium carrot, peeled, cut into 1/4-inch dice
8 ounces green beans, trimmed and cut into 1/2-inch-long pieces
1 leek, white and light green parts only, washed well and very thinly sliced 2 vine-ripened plum tomatoes, peeled, seeded, and finely chopped, or 2 canned plum tomatoes, seeded and chopped
6 cups water
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/2 cup very thin soup noodles or vermicelli, broken into 1-inch lengths
Freshly grated Parmesan cheese for serving

Pistou:

2 cloves garlic, peeled
1/2 cup basil leaves, packed, washed, and patted dry
4 tablespoons extra-virgin olive oil

Heat the olive oil in the pressure cooker over medium-high heat. Add the onion and saute 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the beans, potato, celery, carrot, green beans, leek, and tomatoes. Cook over high heat for 3 minutes, stirring constantly. Add the water, salt, and black pepper. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 3 minutes. Remove from heat and lower the pressure using the cold-water-release method. Open the pressure cooker. Taste and adjust for salt and pepper.

Prepare the pistou. Place the garlic, basil leaves, olive oil, and 2 tablespoons of the soup in a blender jar. Blend just until mixture is finely chopped and slightly thickened. Set aside

Place the pressure cooker, uncovered, on the burner and bring the soup to a boil. Add the noodles or vermicelli and cook at a simmer until al dente, stirring occasionally. Stir in the pistou. Serve with the grated Parmesan cheese.

6 SERVINGS

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING

280 calories, 6g protein, 34g carbohydrates, 14g fat, Omg cholesterol, 741mg sodium

Vegetable Soup with Pasta
Minestrone

ITALY

This thick vegetable soup is probably the best known of all Italian soups. It traditionally requires up to three hours of slow simmering, but the use of a pressure cooker cuts the cooking time to under 45 minutes. The addition of a piece of Parmesan cheese rind adds richness and flavor to the soup.

3 tablespoons olive oil
1 medium onion, peeled, minced
3 cloves garlic, peeled, minced
1 tablespoon minced parsley
1 tablespoon minced basil
2 sage leaves, minced
1 cup canned crushed tomatoes
4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup diced carrots (1/4-inch dice)
1 cup diced celery (1/4-inch dice)
1 cup diced zucchini (1/4-inch dice)
1 cup diced potatoes (1/4-inch dice)
1 cup 1/2-inch-long pieces string bean
8 cups water
Rind from a 1-pound piece of Parmesan cheese, wiped clean (optional)
2 cups shredded green or Savoy cabbage
1 cup cooked red kidney beans (page 63), or one 15-ounce can drained and rinsed
1 cup ditali (tube-shaped) pasta, cooked al dente
Freshly grated Parmesan cheese for serving

Heat the olive oil in the pressure cooker over medium-high heat. Add the onion, garlic, and herbs and sautá 6 to 8 minutes, stirring frequently so that the mixture does not brown.

Add the tomatoes, salt, and black pepper. Cook 6 minutes, stirring frequently. Add the vegetables, with the exception of the cabbage and beans, mixing well after each addition. Cook 5 minutes, stirring frequently. Add the water and the Parmesan cheese rind, if desired. Mix well.

Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust heat to stabilize pressure and cook 10 minutes. Remove from heat and lower the pressure using the cold-water-release method. Open the pressure cooker. Stir in the cabbage and beans.

Reposition the lid on the pressure cooker and lock in place. Over high heat, bring the pressure cooker to high pressure. Adjust heat to stabilize pressure and cook 1 minute. Remove from heat and lower the pressure using the cold-water-release method. Open the pressure cooker. Taste and adjust for salt. Remove and discard the cheese rind. Stir in the pasta. Serve with the grated Parmesan cheese.

8 SERVINGS

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING

192 calories, 6g protein, 29g carbohydrates, 7g fat, 2mg cholesterol, 1190mg sodium

Copyright © 1997 by Thomas N. Lacalamita

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Table of Contents

PART ONE

INTRODUCTION

Pressure Cookers: Dispelling the Misconceptions
The History of Pressure Cookers: A European Invention
The Pressure Cooker in the United States
The Pressure Cooker in Europe
The Benefits of Cooking in a Pressure Cooker
How a Pressure Cooker Works
Parts of a Pressure Cooker
Cooking with a Pressure Cooker
Before You Begin Cooking
Loading the Pressure Cooker
Positioning and Locking the Lid in Place
Building and Adjusting Pressure
Timing
Using a Pressure Cooker at High Altitudes
Releasing Pressure
Opening the Pressure Cooker
Care and Maintenance
Help Is but a Phone Call Away
Converting Traditional Recipes for Use in the Pressure Cooker
The Pressure Cooker and the Mediterranean Diet
The Mediterranean Diet
Traditional Mediterranean Regional Ingredients

PART TWO

MEDITERRANEAN RECIPES IN THE PRESSURE COOKER

STOCKS AND SOUPS

Rich Vegetable Stock
Rich Chicken Stock
Rich Beef Stock
Rich Fish Stock
Chicken Soup with Lemon and Mint
Chicken Soup with Egg and Lemon Juice
Roman Egg-Drop Soup
Garlic Soup
Kale Soup
Vegetable Soup with Basil
Vegetable Soup with Pasta

DRIED BEANS, LEGUMES, AND GRAINS

Cooking Dried Beans, Legumes, and Grains in a Pressure Cooker
Approximate Cooking Times
White Bean Puree with Wilted Greens
Warm Shrimp and Bean Salad
White Bean Salad
Greek Bean Soup
Turkish Bean Stew
Spanish Bean Soup
Macaroni and Beans
North African Chickpea Salad
Chickpea Spread
Chickpeas with Spinach
Lentil Salad
Pasta and Lentils
Risotto
Risotto with Mushrooms
Risotto withSpring Vegetables
Risotto with Saffron
Rice and Peas
Basic Rice Pilaf
Yellow Split-Pea Spread

VEGETABLES

Approximate Cooking Times
Braised Artichokes
Stuffed Artichokes
Venetian-Style Artichokes
Home-Style Stuffed Artichokes
Asparagus Frittata
Broccoli di Rape and Sausages
Carrot Salad
Cauliflower Salad
Eggplant Spread
Sweet-and-Sour Sicilian Eggplant
Quick Pickled Eggplant
Fava Beans with Cured Ham
Sauteed Mushrooms
Roman-Style Pressure-Roasted Potatoes
Potato and Red-Pepper Spread
Russian Salad
Potato Pie
String Beans and Potatoes
String Bean Salad with Potatoes
Twice-Cooked String Beans
Mixed Vegetable Stew
Vegetable Stew with Couscous
Stuffed Vegetables
Sauteed Mediterranean Vegetables

FISH AND SHELLFISH

Approximate Cooking Times
Fish a la Cataplana
Mussels a la Cataplana
Fish Braised in Garlicky Tomato Sauce
Provencal Poached Seafood with
Garlic Mayonnaise
Marinated Squid and Fennel Salad
Tuna Steaks in Olive Oil

MEAT AND POULTRY

Approximate Cooking Times
Beef Bourguignon
Beef Stew from Provence
Beef Olives
Mixed Boil with Three Sauces
Neapolitan Beef Ragu
Meatballs with Peas
Veal Stew with Red Peppers
Braised Veal Shanks
Poached Veal with Piquant Tuna Mayonnaise
Veal Stew with Eggplant
Pork with Clams Alentejo-Style
Loin of Pork with Bitter-Orange Sauce
Stuffed Pork Bundles
Pork Simmered in Milk and Herbs
Lamb and Chickpea Ragout
Braised Lamb
Chicken Liver Pate
Tagine of Chicken and Olives
Braised Chicken with Orzo
Braised Farmhouse Chicken
Pressure Cooker "Roast" Chicken Genovese-Style
Chicken Stewed in Tomato Sauce
Chicken with Yogurt and Beer

FRUITS AND SWEETS

Approximate Cooking Times
Quince Cheese
Rice Pudding

MEDITERRANEAN ACCOMPANIMENTS

Orange Salad
Green Olive Salad
Tomato and Fresh Mozzarella Salad
Tomato, Pepper, Cucumber, and Onion Salad
Yogurt and Cucumber Salad

SUGGESTED MENUS

TROUBLESHOOTING

PRESSURE-COOKER MANUFACTURERS

INDEX

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