I am really loving my All American Pressure cooker (thank you hubs for the awesome Christmas gift!). Quite a few people have asked for recipes that I enjoy in the pressure cooker and I am falling behind in posting about them and don’t want the blog to be too overrun with food. Here is a collection of links or snapshots of dishes I make, maybe a quick synopsis and photos. Please comment and share your recipes as well.
Beer Braised Pork Belly from dadcooksdinner.com [amaze-balls good! #sorrynotsorry that the photo isn’t awesome]
Thai Green Chicken Curry With Eggplant and Kabocha Squash from seriouseats.com [with this one I found the Thai Kitchen green curry in a jar boring and not very curry-isa or spicy and will not use that brand again]
Recipes adapted from Great Big Book Pressure Cooker book by Weinstein & Scarbrough
** This is a book that you will want a hard copy version of to jot your own notes and try all the recipes. This is my affiliate link for Amazon. Visit bruceandmark.com for more information about them.**
Lamb, White Bean and Dried Cranberry Soup: amazing flavor, don’t skip the cranberries-12 hours was perfect for the beans, I used 1/3 cup to empty the bag, thyme instead of sage. Either add more beans or more lamb than stated. I will get a photo next time.
Short Ribs Braised in Saffron and Olives: used tomato instead of peppers, fresh herbs vs. dry and bone in ribs. One of our favorites, yet no photo. hmmm.. 🙂
Pork Carnitas: so many recipes for this out there but this one was tasty and not dry. Followed as written, mostly.
Pork Ribs with Mediterranean Spices: used country style ribs, about 2 pounds. Serve with sriracha
Sausage or Chicken Kale and Pasta Casserole: i added a pound of kale (weight before destemming) and the recipe could handle more if you need or want to use a lot up; I used can crushed san marzano tomatoes not diced, added a cup of sliced mushrooms about 1.25 pounds chicken breast that I salted and peppered (instead of sausage); and added fresh basil at the end with some parmesan cheese. Definitely use whole wheat pasta. It was just the right texture. I couldn’t find a cubanelle so added green bell pepper during cooking and chili pepper flakes at the end to individual bowls.
Ground Lamb Stew with Sweet Potatoes, Leeks and Dried Apricots: this is tasty and hearty, could use less meat potentially and still be amazing. I also added 3 sliced carrots and will omit almonds the next time or sprinkle them on top before serving vs. during cooking.
Buttery Curried Red Kidney Beans: this makes a lot of beans and they didn’t turn as creamy per se but still tasty. I think i might need to soak even longer or cook longer to get curried. I actually used these beans first as a side, then drained on top of salad and to use them up in some quick enchiladas that clean out the fridge!
Herbed Mashed Potatoes: super easy and quick. Slice potatoes in half or quarter if really big, place in pressure cooker, cover with water so that they are about an inch submerged. Heat to high pressure for 6 minutes. Let pressure release using quick method. Drain out water and potatoes. Mine were falling apart. In the pressure cooker add some olive oil or butter, add garlic for about 1 minute and add the fresh herbs all minced up: rosemary, sage, thyme, oregano etc. Cook the garlic and herb for a quick minute until fragrant, add back in potatoes, turn heat off or down to simmer. and start mashing with a wood spoon, masher or if still pretty chunky you could do a mixer. Add in either some milk or yogurt (used goat milk yogurt) and pinch of salt and fresh cracked pepper. Mix up and serve!
To be continued – this post will be updated as new recipes are tried and approved for repeat table appearance.
My pressure cooker wins again, producing this spiced and aromatic recipe, again from my favorite book by Weinstein and Scarbrough. Granted they call it a casserole and if I was to use that word to describe a meal the hubs gets the saddest look on his face. Casserole trauma as a youth? You certainly would not need a pressure cooker, just more time, to make sure that the lamb is cooked and so is rice. Another bonus is that while there are two pressure sessions, the first one generates up to 4 cups of extra broth to put away for another day AND this made enough for another meal the next night.
This recipes makes at least six servings, I would say more like eight with other items. To balance out the richness of the lamb and rice, I made a version of Alice Waters ‘Moroccan Carrot Salad’. The tang was refreshing and a dollop of yogurt completed it (recipe at the end). The next night we mixed it up a bit and served the left over lamb and rice with another (yes another!!) dish right out of the pressure cooker: Cuban style black beans. This turned it into a global Moros y Christianos of sorts.
Spiced lamb chickpeas and rice
2 pounds (approx) lamb shoulder, shoulder steak or leg; i used bone in shoulder and removed the bones later. Leg is more expensive but still tasty
1 whole white or yellow onion peeled and cut in half once
1 tablespoon salt
2 teaspoons all-spice berries (note: calling this optional since i could find them and didn’t use them)
2 teaspoons cloves, whole
1 teaspoon whole black peppercorns
8 whole green dried cardamon pods
2 bay leaves (I always think these are optional…but another day)
1-2 tablespoons olive oil
approx 1 heaping cup chopped white or yellow onion or a generous half cup of chopped shallots
1 generous tablespoon minced garlic
15 ounce can of garbanzo beans (chickpeas); drained (but save the liquid for dessert) and rinsed
1 cup of dry white rice, like basmati or regular white Chinese rice (since i have a 25 pound bag of this stuff), just not quick cook stuff
1/2 teaspoon allspice powder
1/2 teaspoon dry ground ginger
If you have it, 1/2 teaspoon saffron
First you are going to make the lamb broth that will be used to cook the rice later one. This is done in two steps because the meat needs more time and liquid than the rice. Trust me.
Cut the lamb up into 1 1/2 to 2 inch pieces. I cut most of the meet of the shoulder bone but still put the bones in the for the first (next step). Flavor!
In the pot of your pressure cooker put the first eight ingredients (lamb, onion halves, whole spices) and pour in enough water (tap is fine) to cover everything. Somewhere between 4 and 6 cups of water.
Pressure cooking session #1. I use a stovetop at 15PSI for 10 minutes (once heated). When this session is done, use a quick release method to bring down pressure and open pot. Let it cool and loiter with the lid off for about 5 minutes.
Pick out the pieces of meat and put on a plate or bowl to the side. Get the bones out. Pick off any remaining meat and put in the bowl with the other pieces. Toss the bones. I also saved a little bit of the onion from this first go around since 1) i didn’t have the second one, oops and was using a shallots and 2) why not use a little more.
Pour the remaining broth and whole spices and onion into large measuring cup or bowl through a wire colander to strain out the bits and reserve the broth. Toss the spice bits.
Give your cooker inside a quick wipe to get out any last spices.
Turn on the heat and add some olive oil! This time add the chopped onion (second listing on ingredients). Cook and stir until it starts to soften, then add in garlic. But just for half a minute or so, so you can start to smell it. Add in the garbanzo beans, rice and ground spices. Stir around getting the hot, covered in oil and really starting to be fragrant, about 60 to 90 seconds.
Add in 2 1/4 cups of the amazing broth you just made. Stir up all the ingredients well.
Pressure cooking session #2. Again heat up pot to 15 PSI and this time around cook for 10 minutes. However, when cooking is done do the quick release valve method but do not (DON’T) remove the lid right away. Let the pot sit after cooking, after returning to normal pressure for 5 minutes. Magic happens.
Now you can open it. Stir and serve.
Don’t forget to freeze your lamb stock. I suggest 1 cup portions.
NOW I hope you didn’t toss the magic bean brine…. try some aquafaba recipes with it!
Moroccan Carrot Salad
Here is a link to the recipe out of Art of Simple food. Just use regular carrots (not baby) and I added a sliced baby eggplant about halfway through the boiling of the carrots, since it was on hand a needing to be consumed. A parsnip might have snuck in there as well. Lastly, some minced fresh ginger can be added. Lots of options. Serve with parsley or mix in with some other greens like arugula etc.
We have also tried and enjoyed a lamb white bean and cranberry soup out the Great Big Pressure Cooker Book. Next up in our kitchen is a ground lamb and apricot recipe.
A new protagonist in the epic saga of meat pockets – Pie Maker! In April, I crafted and shared my first try at empanadas (chicken and chorizo), chapter 5 in the series (view earlier chapters here). Today I share with you Chapter 6, prepare for the mini-pie revolution. Let me set the stage for you: fantastically exciting birthday gift this year from Mom = Breville Pie Maker and unknown source of inspiration to make something savory and lamb-y and a recipe to springboard from at Murphy Goode Winery.
Result: Lamb empanadas with raisins, apricots and mushrooms (pie maker not required by AWESOME!)
Ingredients – 12 empanadas:
1 T olive oil
2 T unsalted butter
2 medium onions, finely chopped (about 2 cups)
1 tsp. Spanish paprika or smoked paprika
1/8 tsp. cayenne pepper
½ lb. ground lamb
1 Tbsp. garlic, chopped
¼ tsp. dried oregano oregano or thyme or rosemary
2 tsp. kosher salt
½ cup beef or chicken stock
½ cup approx. of seedless raisins and chopped dried apricots (obviously you don’t have to buy them but I had a few lonely apricots left)
8 kalamata olives, chopped
1 cup chopped mushroom (I used one portabella this first time around)
Optional add ins: a chopped hard-boiled egg, figs or dates instead of raisins, diced potatoes, rice
Knock yourself out and make from scratch OR
By premade pie crust and/or puff pastry. For the pie maker it suggests puff pastry as the top layer but pie crust ok for bottom. I had both and thus used
For making empanadas in oven, use an egg wash to coat dough before baking
Make your crust dough or defrost your premade. DON’T let it get too warm or it will gum up, shrink, stick and all around not work. Pictures of failed crust below.
Heat the oil and butter in a sauté pan.
Add the onions, mushrooms, paprika and cayenne and sauté over medium heat until light brown around the edges, approximately 5 minutes.
Add the lamb, garlic, oregano or thyme or rosemary, salt and cook until all the liquid has evaporated (although there won’t be much I found).
Add the beef or chicken stock and continue cooking until the stock has almost evaporated.
Mix in the raisins, apricots and olives. Remove from the heat and let cool.
Stir in any additions such as, hardboiled egg or cooked potatoes. Salt to taste and set aside. Remember that the stock is a bit salty and your butter might be too, if you didn’t use unsalted.
If using the oven: Preheat the oven to 375 F. Roll the dough on a lightly floured surface until approximately 1/8″ thick. Cut out circles or squares approximately 5 inches in diameter. Don’t overload with filling, just about a heaping tablespoon with a ½-inch border. Dab the border of the dough with the juices from the filling or with water to help seal. Fold the dough over to form a half-circle or triangle, pressing the edges together with your fingertips or the tines of a fork to seal. Arrange the empanadas on a baking sheet lined with parchment paper. Brush the empanadas with the egg wash (beaten yolk and water). Bake for 30 minutes, or until golden brown. Remove the baking sheet from the oven and transfer the empanadas to a serving platter or individual plates. Serve hot.
For Pie Maker: Use the included cutter to make the bottom circle out of pie crust or puff pastry and the top circle out of puff pastry. No need to use egg wash it seems. Follow maker instruction to press dough into pie slots, add filling (~ ¼ cup or so) and bake for 8-12 minutes
Best reheated in a toaster oven, if there are any left.
Not quite ready!
Can’t win them all! I think the dough had warmed up too much. Will precut circles and freeze them for next time, keeping them in the fridge in between batches. We just dug out the good stuff and avoid the dough parts.
The Breville Pie Maker is a real winner and I look forward to many a more pie – sweet, savory, egg, left over etc……