"synopsis" may belong to another edition of this title.
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 PER 8-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),
"About this title" may belong to another edition of this title.
Shipping:
US$ 5.45
Within U.S.A.
Book Description hardcover. Condition: New. In shrink wrap. Looks like an interesting title!. Seller Inventory # 100-28142
Book Description Hardcover. Condition: New. Seller Inventory # Abebooks181325
Book Description Condition: New. New. In shrink wrap. Looks like an interesting title! 1.45. Seller Inventory # Q-0684824965
Book Description Condition: New. Seller Inventory # EZ16529