The Best Pressure Cooker Recipes - Softcover

Cavich, Cinda

Softcover

ISBN 10: 0778800288 ISBN 13: 9780778800286

Publisher: Robert Rose, 2001

Synopsis

Imagine being able to prepare a wonderful beef stoganoff in only 10 minutes. Or a rich, creamy cheesecake in only 20 minutes. That's a complete meal in just half an hour! And it's what you'll be able to enjoy with your pressure cooker and The Best Pressure Cooker Recipes.

While the benefits of pressure cooking have been known for generations, advances in pressure cooker design have made these small appliances safer and more convenient than ever before. Today, North Americans are discovering that pressure cooked meals are not only faster (about 75% faster, on average) but also healthier since the food retains more of its nutrient value while requiring less fat for cooking. The result is that over the past decade, pressure cooker sales have continued to rise, now approaching 1 million units a year.

While the resurgence of pressure cooking is comparatively new to North American households, in other countries (from France to India) it has always been the preferred method for preparing moist and flavorful stews, vegetables, risottos, and soups. In fact, many homes in Europe and Asia will use two cookers simultaneously to prepare a meal.

With The Best Pressure Cooker Recipes you get more than 125 recipes specifically designed to take advantage of what pressure cookers do best. And as you'll discover, pressure cookers are amazingly versatile. Sample from starters such as "Braised Artichokes with Red Pepper Aļoli" or "Spicy Sweet Potato Soup." Delicious main course offerings include "Chicken Cacciatore" and "Cajun Seafood Gumbo," along with bean dishes like "Maple Baked Pork and Beans with Apples." Side dishes such as "Roasted Garlic Risotto with Asiago" are sure to complement any meal. And pressure cooker desserts? Absolutely! Just try the "Orange Espresso Cheesecake" or "Cool Lemon Custards with Fresh Berry Compote."

In addition to a helpful tips and kitchen wisdom that accompany the recipes, this book provides a comprehensive introduction to 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. Whether you're new to pressure cooking or an experienced cook looking for great pressure cooker recipes, this book is a must-have for your kitchen.

About this title

About the Author:

Cinda Chavich is a food writer and editor whose work has appeared in newspapers and magazines throughout North America. Her most recent book was The Wild West Cookbook.

Excerpt. © Reprinted by permission. All rights reserved.:

Sample recipe

Lamb Rogan Josh

Serves 4 to 6

This is a classic Indian curry that's perfect for a party. Use lean lamb (or substitute beef) and marinate overnight for layers of deep, rich flavor. Serve the tender lamb curry with golden Indian Rice Pilau, seasoned with cinnamon, turmeric and cardamom (recipe also in book).

• 2 lbs (1 kg) lean lamb shoulder, trimmed and cut into chunks
• 1/2 cup (125 mL) plain yogurt
• 4 green cardamom pods
• 1 small cinnamon stick or 1/2 tsp (2 mL) ground cinnamon
• 2 tsp (10 mL) paprika
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) ground coriander
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) cayenne pepper
• 2 tsp (10 mL) garam masala
• 2 cups (500 mL) canned tomatoes
• 2 cloves garlic, peeled
• 1 large onion, chopped
• 1 2-inch (5 cm) piece of ginger root
• 3 tbsp (45 mL) vegetable oil
• 1 cup (250 mL) water
• 2 tbsp (25 mL) chopped cilantro
• Cilantro springs for garnish

1. In a bowl or zippered plastic bag, toss lamb with yogurt. In a blender or spice grinder, pulverize whole cardamom and cinnamon. Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne. Cover and refrigerate overnight.
    
   
2. In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth.
    
   
3. In a pressure cooker, heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water.
    
   
4. Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly. The lamb should be fork tender. If not, return to full pressure and cook for another 5 minutes. Release pressure quickly.
    
   
5. Remove lid and bring to boil. Reduce heat and simmer curry until nicely thickened. Stir in cilantro just before serving. Garnish with cilantro sprigs.

About this edition

• Publisher: Robert Rose
• Publication date: 2001
• ISBN 10: 0778800288
• ISBN 13: 9780778800286
• Binding: Paperback
• Number of pages: 192