Miss Vickie's Pressure Cooker

Mexican Steak Sandwiches

2009-05-28T07:17:00.000-07:00

If you're a foodie, you love a well stocked supermarket, and I could spend the whole day just browsing around the large and boldly colorful, sparkling clean Mexican Mercado (supermarket) in my California town. For those who are accustomed to the typical American grocery, the Tortilleria (the tortilla factory), the Taqueria (the food court) and Panaderia (the bakery) are a terrific bonus, but the Carnicería (the meat dept) where meat does not come in plastic trays, is my first stop.

With so much to see, it can be somewhat confusing to a gringa like me. The courteous and helpful Mexican Carnicero (butcher) offers a huge selection of every sort of fresh USDA meat imaginable, all displayed in a gleaming meat case that must be a hundred feet in length. The customers cue up to select from a dizzying variety of cuts that will be wrapped up in butcher's paper for you. Even the cuts of meat may look unfamiliar because it is usually cut along the muscle groups, so there is less bone included... more bang for the buck! American butchers cut cross several muscle groups and take a crosscut section of bones along with the meat, which of course adds to the overall cost we pay.

The first thing you'll notice is that Mexican Carne De Res (beef) is generally cut very thin, and its only about 1/4 inch thick. While you may not see large roasts or thick, juicy American style steaks, you can certainly ask the Jefe de Carniceros (Chief Butcher) for any special cut you'd like or preorder in advance.

Mexican cuts are thinner for two reasons; first, like most other countries, meat is not consumed as a high percentage of the diet in Latin America. Secondly, the wonderfully complex flavors of Mexican cuisine make the most of thin cuts of meat to stretch the food budget with traditional recipes that add delicious combinations of robust ingredients and piquant seasonings.

Another thing that you will notice in the Carnicería is that the beef also looks leaner and less marbled than its fatty, corn fed American cousin, and the meat is not generally aged so its very bright red in color. The fat may have a yellow tint due to the vitamin A in grass from cattle that are raised on pasture rather than feedlots. Not only does the Carnicero do a painstaking job of removing most of the fat, but a leaner beef carcass is preferred... a plus if you're trying to eat healthier meals.

This makes Mexican beef an excellent choice for the pressure cooker where it benefits from moist heat cooking methods like braising, steam-roasting, poaching, or stewing. For this recipe, the cut of beef I bought at my local Mexican Mercado, was a Clod Steak. This is just one of the many different names for a Boneless Shoulder Steak, which can also be labeled as an English Steak, a London Broil, or Swiss Steak. It's a fairly cheap cut of beef from the chuck, that's the shoulder section of the steer between the ribs and the front chest (brisket). Because the big muscle groups in the chuck are heavily exercised and contain a lot of connective tissue, they are naturally very flavorful, but less marbled and tend toward toughness… perfect for the pressure cooker.

The pressure cooker, with its thick base does a very good job in caramelization, an important cooking trick that not only adds color, but also flavor, to many foods. Caramelizing onions is just cooking them for 10 to 20 minutes to get a nice caramel brown color which develops a rich, sweet flavor as the natural sugars within the onion begin turning to caramel. It's important to have all the onion pieces roughly the same size and shape so they cook evenly otherwise the smaller pieces will start to burn before the larger pieces can caramelize.

The onions will lose as much as two-thirds of their volume as the water within them evaporates. Stir them often as they begin to brown, and watch closely as they'll quickly go from light tan, to golden. The deeper the color; the richer the flavor, and with care, you can get a deep mahogany brown, but the danger of burning is high, so I'm happy with the golden brown.

Lightly brown the strips of beef in hot oil and then toss in the green stuff. If you are shopping at the local mercado, buy a mild Mexican chile pepper to add a zesty piquant flavor without too much heat, and you'll also need some peppery cilantro leaves add to the unique Mexican taste. Add other hot peppers if they appeal to your taste buds, or just stick with an assortment of colorful bell peppers if you're more timid.

The peppers will loose a lot of water during cooking, but that ads to the flavor of the au jus dipping sauce. When you remove the lid, divide the meat mixture between the sandwich rolls and top with a slice of Jack cheese while its still hot.

Taste the dipping sauce and adjust the flavors to your taste. I added more salt and a big splash of Mexican style jalapeno hot sauce before spooning it into small ramekins on each serving plate.

The finished sandwich.

While almost everyone hides their pressure cookers in the back of the cupboard during the summer months, I hope this recipe will tempt you to make use of it all year long. I'll be adding more time saving, beat-the-heat recipes that will get you out of the kitchen and explore more for uses for today's modern pressure cookers, so check back soon.

Mexican Steak Sandwiches

This recipe is a bump up from the popular French Dip Sandwich with a little more zesty flavor that comes from the addition of Mexican ingredients. I chose a Clod Steak, but you can substitute any cut of boneless chuck and slice it into thin strips for this recipe. This will serve two, but you can easily increase the servings without changing the cooking time.

1 tablespoon veg oil
1/2 lb thin cut beef clod steak
1 onion, halved and sliced
1/2 green bell pepper, seeded and sliced
1/2 mild Mexican (Anaheim, poblano, pasilla) chile pepper, seeded and sliced
1/3 cup minced cilantro leaves
Mexican hot sauce to taste
1 teaspoon beef bouillon granules
1/2 cup flavoring liquid, beer, wine, coffee, stock, etc.
Salt and pepper to taste
2 slices Jack cheese
2 hoagie rolls, toasted

Heat the oil in the pressure cooker, brown the sauté the onions over medium high heat until they begin to caramelize and become soft and brown. Slice the meat into 1/2 strips of about 2-3 inches in length, and brown them in the pressure cooker. Add the green veggies, hot sauce, beef bouillon, salt and pepper, and the flavoring liquid of choice. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 8 minutes. Remove from heat and use the natural release method before opening the lid. Split and toast the rolls. Divide the steak and veggies between each roll and top with the Jack cheese. Taste and adjust seasonings in the au jus dipping broth, portion it into small ramekins and serve on the plate with the cut sandwich.

Cook's Notes: If using another cut of beef, either ask the butcher to slice it thinly, or partially freeze it at home and use a fillet knife to cut it into thin strips. To substitute thinly sliced, boneless pork = change the cooking time to 6 minutes. To use strips of chicken = change the cooking time to 4 minutes.

Do overs:
More spiciness... more hot peppers. I must have a cast iron palate because I expected more hot Mexican taste. Next time I'll omit the bland bell pepper and increase the chili peppers, maybe I'll add a hotter variety like a couple of jalapenos, or some crushed chipotle peppers (which are just dried jalapenos) to add more heat. What do you say... any chile pepper aficionados?

Honey Glazed Herbed Carrots

2009-05-04T07:15:00.000-07:00

Don't use your Pressure Cooker to boil veggies; STEAM them!

Vegetables are a great match for the pressure cooker. Since they are steamed, not boiled, they retain more nutrients and the faster release methods keep the bright colors and texture. All that translates into wonderful taste and flavor, and as a bonus, of course, they only take a few minutes to cook.

I like to cook vegetables in the smallest size pressure cooker possible because it will pressurize and depressurize much faster. Also, the newer brands that only need a 1/2 cup of liquid will really speed the process, and the less time foods are exposed to heat, the better. This is always an important consideration when cooking vegetables. If you have a 4qt pressure, which is often sold as part of a set, now is the time to use it.

Steamed baby carrots in a handy accessory pan included with most pressure cookers.

A perforated steaming tray is included with most pressure cookers, and it's a very valuable accessory to have in your cupboard. Test the carrots for doneness; they should be tender, but not soft or mushy. Pour out the water and wipe the inside of the pressure cooker dry. You'll want to use real butter for this dish because margarine contains water that will prevent the honey and herbs from sticking and coating the carrots.

I use a medium high heat to get a nice glaze on the carrots as they get well coated by the honey mixture. Stir frequently, gently moving the carrots around to get them completely covered with the glaze. Keep stirring as the glaze thickens and the little bits of herbs start sticking to the carrots. When it begins to look like there is less glaze in the pan and you can see the bare metal, then the glaze is set. When you dish the carrots, pour any remaining honey mixture over the top.

Sweet and tender enough to appeal to children, the scent of herbs and flavors will tempt adults as well.

Honey Glazed Herbed Carrots

A quick and tantalizingly sweet way to serve carrots with just a hint of dill. It's sweet and savory at the same time, and the aroma of thyme and dill will tickle your taste buds.
1 lb fresh baby carrots, or carrots cut to a similar 2 inches x 1/2 inch thickness
1/2 cup honey
1 teaspoon dried dill
1 teaspoon dried thyme
Salt to taste
2 tablespoons butter, not margarine

Add 1/2 cup water to the pressure cooker. Wash the carrots and place them in a steamer tray. Place the tray in the cooker, using a cooking rack if needed to elevate it above the water level. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 3 minutes. Remove from heat and use the quick release method before opening the lid. Pour off the water and wipe the pressure cooker dry. Melt the butter in the pressure cooker over medium heat. Add the dill and fry a couple of minutes or until the aroma if released. Add salt and honey, stirring to blend. Add the cooked carrots and saute, turning gently until they are well coated with the honey mixture and heated through. Serve hot, spooning any remaining honey butter over the carrots.

Try this dish and let me know how you like it.

Corned beef and all the Fixings

2009-03-10T07:58:00.000-07:00

Corned beef and cabbage is one of my absolute favorite meals. What we think of as Irish fare, corned beef and cabbage is a special feast for some people who only cook it for a St Patrick's Day dinner, but both St. Paddy's Day celebrations and corned beef, are actually American inventions, and also known as the traditional New England Boiled Dinner. A corned beef -- and the correct term is indeed "corned beef", not "corn beef" -- requires moist cooking, so it's perfect for the pressure cooker.

A corned beef is beef that has been pickled or cured. The word "corn" comes from an Old English usage that refers to a process that dry-cured meat in the days before refrigeration by packing them in coarse salt pellets, or “corns” of salt. "Corn" describes the size and shape of the coarse rock salt that is traditionally used for brining because it resembled a kernel of grain. If you live in the UK, this would be a Corned Silverside or "salt beef".

In the United States, instead of a dry salt cure, a corned beef is typically a brisket, rump or round roast that is pickled or brined in salt water, but the name "corned beef" is still used. Corned beef gets its distinctive flavor from picking spices, peppercorns and bay leaves, but other spices may vary regionally by the manufacturer. The brisket can be the Flat or Plank Cut that is leaner and has the distinctive grain we see in the slices. The Point Cut is a rounder, thicker cut with more fat in it and may be a little more expensive. Either cut will shrink by about a third during cooking. Be sure to add additional quantities if you plan to have leftover corned beef to use in recipes like stovies, bully beef stew, Ruben sandwiches, or hash.

A corned beef usually comes with its own packet of pickling spices, if not you can buy a commercial mix or blend your own. I usually add more more herbs and spices to add a deeper flavor to the meat and vegetables that are cooked in the broth. Place the whole shrink-wrapped brisket in a large colander in the sink, then cut it open and remove the packaging. Rinse the meat thoroughly to remove the salty brine. The salt brine draws out the blood in the meat. Do not use the brine in the package to cook with.

Cooked in a regular pot, a corned beef will need about 4 hours before its tender enough to eat. In the pressure cooker, this is reduced to about 50 to 60 minutes for meat that is fork tender. Corned beef can be cooked a day in advance, refrigerated, and reheated by steaming in the pressure cooker for about 6-8 minutes. Rather than interupt the cooking process to add the vegetables, I prefer to fully cook the brisket in Guinness stout to add flavor, and because it sure goes good with corned beef sandwiches the next day.

I put all the root vegetables in a large steamer basket that goes into the broth to add flavor, but I place the cabbage wedges on top so they will steam. This way I know the meat is tender and the vegetables are cooked, but not too soft or mushy from overcooking. If you have a large enough pressure cooker, some people take a shortcut and try to combine the vegatables with the meat by interupting the cooking process about 5 minutes before the meat is done. This makes the vegatables very soft, but that's a matter of preference.

You can stretch your food dollar by buying a smaller corned beef and adding a wider assortment of root vegetables. Consider using rutabagas, turnips, parsnips, sweet potatoes and onions, all of these are delicious and the leftovers can be mixed and mashed for a new dish, Dutch Whip... anyone want the recipe? Or make potato farl, colcannon, Irish champ.

Corned beef and all the Fixings

Step One: The Meat
A corned beef brisket with the spice packet, choose either a flat or point cut, allowing at least 1/3 lb, or a more generous 1/2 lb, per serving
3 cloves garlic
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon whole dried rosemary
1 teaspoon dried whole oregano
1/2 teaspoon whole cloves
1/2 teaspoon whole caraway seeds
1/2 teaspoon red pepper flakes
16 ounces of a stout or a full-flavored beer, or other flavoring liquid such as beef broth, fruit or vegetable juices, coffee, white wine

Discard the packing brine and rinse the meat well, trimming off any visible fat. Lay the meat with the fattiest side up on the cooking rack in the bottom of the pressure cooker. Add spices from the included packet, all the herbs and spices, the flavoring liquid, and enough cold water to just cover the meat.

Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 55 minutes. Remove from heat and use the natural release method before opening the lid. Test for doneness; the meat should be "fork-tender", a fork goes through it like its soft butter, but overcooking results in a dry, stringy brisket. If you can easily pull up a sliver of meat with a fork, it is a good indication of doneness. A corned beef will have a natural pinkish-red color after cooking. This does not mean it isn't done. Nitrite is used in the curing process and this fixes the pigment in the meat and gives it the distinctive color. The internal temperature should be at least 160°F. If necessary, return to pressure for an additional 10 minutes and repeat the natural release.

When it's ready, transfer the meat to a cutting board and cover it with foil and a folded towel and let it stand for 10 to 15 minutes before slicing. This allows the meat to absorb its natural liquids, and it will continue to cook itself at the same time.

Step Two: The Vegetables

Include at least 1lb of assorted vegetables per serving, increase as you like to add variety, stretch your budget, and for planned leftovers. Choose from a variety of root vegetables like carrots and parsnips, red or white boiling potatoes, turnips, rutabagas, boiling or yellow onions. Cut the pieces to a similar size -- I like hefty 2 inch chunks -- so they cook uniformly.

Use any variety of cabbage cut into thick 2-3 inch wedges, or use Brussels sprouts instead.

You can also add any type of cut hard winter squash, sweet potatoes, or any other veggies your family likes.

Skim off the fat from the broth. Placed the cut root vegetables in the cooker with just enough broth to cover. Discard the excess broth. If your pressure cooker is large enough, add the cabbage wedges or whole Brussels sprouts on top of the cut root vegetables. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes. Remove from heat and use the quick or cold water release method before opening the lid.

Alternatively, steam the cabbage or the whole Brussels sprouts separately using a second pressure cooker with the cooking rack or steamer basket and the minimum amount of water. You can also steam cabbage wedges or halved Brussels sprouts in a colander or a collapsible steaming basket in a covered regular pot in about 15 minutes.

Step Three: Plating

To carve, slice the meat across the grain, otherwise it will be just about impossible to cut and difficult to chew. Cut brisket in thin slices and arrange them on a warmed platter. Using a slotted spoon, remove vegetables from pressure cooker and put the root vegetables and cabbage in separate serving bowls. Ladle some of the remaining rich broth into a bowl to be passed at the table and spoon a few tablespoons over the corned beef and veggies as desired. Include the condiments of your choice, a grainy mustard, horseradish, or vinegar is usually a pretty good choice. I also add a loaf of good bakery rye bread, Irish Soda bread or dark pumpernickel to serve with the meal, and for planned leftovers to make sandwiches.

Refrigerate leftover brisket and vegetables separately, and use within 3 to 4 days. The corned beef can be frozen for about 2 to 3 months.

Penny Pinchers Navy Bean Soup

2009-02-19T13:02:00.000-08:00

The U.S. recession is putting a severe economic pressure on every household. As in the past, when hard times, a cheap meal looks very appealing and nothing is better for a budget than a comforting bowl of homemade soup!

To make a frugal soup from leftovers, start with making a flavorful stock as the base. Smoked pork neck bones are often used to add a robust flavor to beans, and they are very cheap, too. Unlike ham hocks, another popular choice, this meat doesn't have a great deal of waste, and there's much less fat, and no useless rind of pigskin. Smoked pork neck bones have loads more meat, and plenty of bone and connective tissue, the key elements to making a rich tasting soup.

Inexpensive ingredients like onions, garlic, peppers and cilantro add taste and aroma, and the scent of rosemary and thyme fills the air. Dried beans will go a long way to stretch your food budget, and the yield is incredible so I'm only using 1 cup for my cheap soup.

I've added only enough water to cover most of the ingredients without totally drowning everything. In this case I used a little more the 2 quarts which gave me about 18 cups of soup.

My smoked neck bones cooked for 35 minutes plus the natural release which will finished the cooking and give me meat that is just about falling off the bone. I'll set them aside to cool a bit so I can pick all the meat off.

Now I'm going to add the Navy beans. These are one of the most popular of dried beans because they are so creamy tasting. I've picked through these beans and they soaked for four hours. Into the pressure cooker they go, and they should be covered by at least 2 inches of that meaty broth for a good soup. Add more liquid if needed. Back under pressure for 12 minutes they go, and I'm using the natural release so the skins don't split.

While the beans are cooking, the meat is cool enough to handle. Its easy to pull off most of the meat with a fork. Use your fingers to get every delectable morsel for the soup. The penny pincher trick I learned from my grandma was to chop most of the meat into very small bits and shreds, but also leave a few large pieces so it fools the eye into seeing just the bigger chunks. I ended up with slightly less than 2 cups of meat.

When the beans are done, they are so tender that you should be able to mash one in your fingers. Now I'm going to use a hand blender to partially puree the broth and some of the beans. The starch from inside the beans will thicken the soup and give in a creamier, richer texture. You can also do this in a food processor or blender, but take care not to over do it. I'm careful to leave a fair amount bigger veggie pieces, and some whole beans to add more substance to my frugal soup. Finally, add the chopped meat back into the soup and heat through.

All done and my cheap eats meal is a winner. The soup is well seasoned and flavored with the taste of garlic and onions and just a hint of lingering heat from the cilantro and peppers. Its thick and rich with tons of little bits of tender, smokey meat and aromatic herbs and vegetables... the aroma from the rosemary and thyme is wonderful!

Costs

Smoked Pork - 1.34
Cilantro - .15
Onion - .25
Garlic -.20
Chilies - .55
Dried Beans - .50
Spices - .40
Total = $3.39 or 18¢ per cup

See that? A delicious, nutritious, made from scratch, meaty, thick, rich, flavorful and aromatic soup for just 18¢ per cup! If you're watching your pennies, try this soup for a great tasting meal.

Penny Pinchers Navy Bean Soup

1 cup dried navy beans, sorted and soaked a minimum 4 hours

Step One: The Meat Broth
1/2 lb. smoked pork neck bones
1 large onion, chopped
2 tablespoons minced garlic
1 mild chili (Anaheim, pasilla, poblano) pepper, seeded and chopped
1 jalapeno chili pepper, seeded and chopped
1/2 bunch cilantro, stems and leaves, chopped
2 bay leaves
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary

Place everything except the beans in the pressure cooker. Add just enough water to almost cover the ingredients. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 35 minutes. Remove from heat and use the natural release method before opening the lid. Check for doneness; all smoked meats start out very dry and tough, but when cooked properly the meat should be fork-tender and easily pull away from the bone. If needed return to pressure for an additional 5 minutes. Discard the bay leaves. Remove the meat and set aside to cool.

Step Two: The Soup
Rinse the beans and discard the soaking water. Add the beans to the broth. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 12 minutes. Remove from heat and use the natural release method before opening the lid. Check for doneness, a bean should soft enough to mash between your thumb and forefinger. If needed return to pressure for an additional 2 minutes. Use a hand blender to partially purée the beans and broth, leaving some beans whole.

Meanwhile, debone the meat, discarding any little pieces of gristle, veins or fat. Chop the meat into small pieces. Return the meat to the beans and broth. Season to taste. Simmer gently over a medium-low heat until heated through. Serve with a hunk of bakery bread or a pan of cornbread.

This soup freezes well.

Does this "Penny Pincher" recipe appeal to you, would you like to see more recipes like this?

If you make my Penny Pinchers Navy Bean Soup let me know about your experience.

Chicken à la King

2008-06-29T06:17:00.000-07:00

I get lots of emails about pressure cookery. Questions about using frozen ingredients keep popping up, and everyone wants to know the secret of transforming frozen meats into a flavorful meal that will not only smell delicious, but look appetizing too.

The short answer is, YES, you can really cook frozen meats, although I wouldn't recommend tossing a frozen clump of meat into the pressure cooker as a matter of routine. I know, when its crunch time, busy people sometimes run out of both time and options when it comes to getting dinner on the table. I have written a comprehensive article on the website, Help! It's Frozen, which demystifies the use of frozen meats.

Today, I want to focus on a recipe for cooking frozen chicken breasts so they don't end up looking so blanched and unappetizing. The fact is, frozen meats cook up bland and tasteless without browning, so how can we add aroma, flavor and visual appeal to frozen chicken?

A suitable recipe should lots of flavor enhancing ingredients like aromatic herbs and vegetables. A colorful and well seasoned sauce, or plenty of other bright, contrasting ingredients that will make the dish look more visually appealing. While we're at it, lets make this a casserole style meal so there's less clean up work. Sounds good to me!

That's a tall order, but I have just the thing, lets use my version of an old fashioned, classic dish, Chicken à la King. Okay, lets get started... and don't forget to click of the photos here to see the BIG picture

I'm going to use a recipe that incorporates the PIP method for the peas in a modified version of the Tiered cooking technique. These are some of the Advanced pressure cooking techniques that take advantage of the new features found in today's modern pressure cookers.

The chopped celery, bell peppers, onions and rice are stirred into a blend of hot EVOO and margarine in the pressure cooker. Stir the mixture until grains are coated and look translucent. Click the photo to see what I mean.

The recipe calls for frozen peas because they will cook slower than thawed peas and so retain their bright color. For the same reason, I'm using a Pyrex bowl because glass and ceramic dishes heat slower, but retain heat longer, than metal inserts. See this chart on my website for the Quick Guide To Heat Conduction Properties.

These poor, icy peas look rather sad, but don't worry, they will still plump up all nice and pretty at the end. Normally the peas cook in just 3 minutes and they use the Cold Water Release to stay bright and fresh looking, so we really need to slow down the cooking process for them. You see I'm also covering the bowl with a sheet of foil to protect the peas from direct exposure to the super heated steam. Again, the whole purpose is to delay the cooking time for the peas so they fit in with the other recipe ingredients. Otherwise, they would over-cook, loose their color, shape and texture in the 7 minutes required to cook the pearl rice.

All the ingredients are in the pressure cooker now, and the bowl of frozen peas is safely nestled right on top of it all.

Here we go; after 7 minutes of cooking and the natural release, the rice and chicken are tender, and the peas are still tender, plump and brilliantly green.

Now isn't that a pretty dish, the blanched chicken is a perfect match to the white rice and the bright colored veggies! But its not just looks that count, is it? As soon as the lid is removed, you can smell the wonderful aroma coming from the herbs, peppers and onions. The rice has absorbed the flavoring liquids and the meat is tender and juicy, and just infused with flavor from the wine and stock. When the brilliantly colored peas and pimentos are added, we've got a dish that tastes and smells just as good as it looks. Now you know the secret to transforming tasteless, frozen chicken into a delicious, main course meal.

Miss Vickie's Chicken à la King

1 tablespoon olive oil
1 tablespoon margarine
4 fresh or frozen skinless, boneless chicken breasts
1 1/2 pearl rice, or any short grain variety
1 green pepper, chopped
1/2 cup onion, chopped
2 stalks celery, sliced
1 (2 ounce) jar pimentos, diced
1/2 cup sliced white mushrooms, either fresh button or dried ivory Portobello
1 (10 ounce) can cream of chicken or mushroom soup
2 cups frozen peas
1 teaspoon dried tarragon, crushed
salt and pepper to taste
1 cup white wine
1 (16 ounce) can chicken stock
1 cup water

Combine all ingredients except peas and the pimentos in the pressure cooker. Stir to mix. Put the frozen peas in a ceramic or glass bowl and cover securely with a sheet of aluminum foil. Center the bowl on top of the other ingredients in the pressure cooker. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 7 minutes. Remove from heat and use the natural release method before opening the lid. Remove the bowl of peas and drain off any water. Remove the chicken breasts to a cutting board and cut into bite sized pieces. Return the chicken pieces and the peas to the pressure cooker, add the diced pimentos, gently folding them into the rice mixture. Serve immediately.

Variations:
Tuna à la King is as easy as replacing the chicken with a 12 1/2-ounce can of water packed tuna.
Turkey à la King is a really good way to use leftover turkey.
Shrimp, Crab or Lobster à la King, substitute about 1/3 pound frozen seafood chunks for the chicken.

So... was this information helpful to you?

Any questions on this recipe, or the different pressure cooking techniques I used?

Please add your comments... I'd really appreciate feedback from those who try this recipe. Let me know what you think, so I can determine if I might need to tweak the recipe a little bit.

Can you see where the techniques I used here might be useful with some of your own recipes?

Advanced Techniques - Tiered Cooking

2008-04-27T15:15:00.000-07:00

In my new cookbook, I use many different kinds of pressure cooking techniques that were well known in our grandma's day when nearly every household used a pressure cooker. Most of today's pressure cooker users don't know about these more advanced techniques, so I'm going to show you how to get the maximum use out of your modern pressure cooker by cooking two separate PIP recipes using the tiered cooking technique.

The first recipe is a full flavored, Savory, Herbed Three Grain Pilaf, a dish that compliments many meat entrees. So for the purposes of demonstrating the tiered cooking technique, I'm also cooking a separate dish of lentils for lunch the next day, to be used in Lentil and Arugula Salad, a very versatile recipe that works well as lunch or a light supper to beat the summertime heat.

What You'll Need
You'll note that I'm using one of the horrid, bent wire 'trivets' supplied by Fagor, a singularly useless item for most purposes, but here's one way where it actually does work well. Lay the wire trivet inside the bottom pan, or place a cooking rack over the top of it, to support the upper pan.

The bottom PIP insert pan is from Kuhn-Rikon, it has a handy wire bail to lift it out of the pressure cooker, and little punched out feet on the bottom so there is no need for a cooking rack. You will need to use a rack beneath your pan if it has a flat bottom. Without a bail, its necessary to utilize a foil Helper Handle to get your pan out of the cooker. For the top pan, any kind of small, inexpensive Stainless Steel bowl will work. The one I use here is available at Wal-Mart, Target and such.

SAVORY, HERBED THREE GRAIN PILAF

This delicious recipe has an irresistible nutty flavor that is great by itself or served as a side dish with poultry, pork, and beef. Even better, there's no tedious chopping, so if you're looking for minimal effort food after a long day, this is it.

1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon coarse black pepper
1 teaspoon bouillon powder
2 tablespoons wild rice
1/4 cup long grain brown rice
1/4 cup pearl barley
1 1/2 cups water
1/2 cup dry white wine

Pour 1 cup water into the pressure cooker. Place all the ingredients in an insert pan. To cook as a combination see the directions below, to proceed as a separate dish: Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 16 minutes. Remove from heat and use the natural release method before opening the lid. Fluff grains with a fork, they should be tender and most of the liquid absorbed.

Cook's Note: I used that Better than Bouillon, a flavor enhancer that comes in several varieties (In my supermarket, I have seen beef, chicken, mushroom, and vegetable varieties.) According to the Superior Touch website there are also turkey, lobster, ham, chili, clam and organic, plus low sodium versions are available. One teaspoon of Better Than Bouillon base mixed with water yields the same as an 8 oz can of broth, but its much more flavorful, and its just as convenient as ordinary bouillon cubes. It is a bit salty, so I suggest holding off adding any additional salt until you've actually tasted the finished dish. This is a very tasty and convenient product that makes for a no-brainer method of preparing quick and easy dishes, so do give it a try.

Lentil and Arugula Salad

This is an easy dish with many possibilities. If you can't find arugula in your supermarket, substitute curly endive, escarole, radicchio, spinach or any combination that appeals to your taste.

1/4 cup lentils
1 1/2 cups water
Place in a small stainless steel bowl. Pour 1 cup water into the pressure cooker. To cook as the featured combination, position a trivet in the bottom pan and stack the bowl of lentils on top. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 16 minutes. Remove from heat and use the natural release method before opening the lid. Drain the lentils, add the prepared homemade or bottled vinaigrette salad dressing and marinade them in a covered container in the refrigerator for at least 2 hours, or up to 1 day, ahead of the serving time.

2 cups sliced cherry or grape tomatoes
1/2 cup chopped red onion
2 cups torn Arugula or other salad greens
1/2 cup crumbled Feta cheese
salt and pepper to taste
Prepared homemade or bottled vinaigrette salad dressing
In a large salad bowl, combine the greens, tomatoes, onions, lentils and cheese. Add the vinaigrette and toss gently. Taste and adjust the seasonings before serving.

Variations:
Add a small amount of leftover cooked meat, ham, poultry or shellfish for a main course.
Add chopped hard salami, pepperoni or prosciutto, some sliced olives and marinated artichoke hearts for an antipasto style salad.

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When you think about all the interesting possibilities, I hope you'll try both the PIP (Pan In Pot) and the Tiered Cooking Techniques. You'll find detailed instructions on these, and much, much more in my new cookbook, Miss Vickie's Big Book of Pressure Cooker Recipes. See my website for more information about other cooking methods and all the different techniques used in pressure cookery.

Does this give you ideas about how you can incorporate the Tiered Cooking technique into your own recipes? What combinations can you put together?

I'd like to get your feedback on my new recipes to see if there's anything that I need to adjust. Please, post your comments and let me know if you try these recipes, won't you?

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Nutritional Egg Custard

2008-03-27T19:33:00.000-07:00

Well, if you've missed me, here's the thing... My appendix ruptured, I had some post-op problems and was hospitalized until just a few days ago. I am finally home and slowly recuperating, but still weak as can be, so this is just a short post.

I've been restricted to a liquid diet for nearly two weeks now -- now there's a boring meal -- but truthfully, I'm not up to anything else. Fortunately the freezer is well supplied with broth and stock, so at least I have a welcomed change from fruit juice and Jello.

In a couple of days I'll move on to "soft foods", so I thought I share my first planned dish, an easily digested, protein rich, Nutritional Egg Custard. This particular recipe was handed down from my grandmother who worked as a practical nurse after WWII, and prepared this simple food for her patients. I remember her feeding this to my ailing grandfather, who was a victim of Mustard Gas in WWI. For any of my readers who are caregivers, you may want to try this dish if the ingredients are suitable for your loved one. Its excellent food for babies, or anyone with a tender mouth following dentistry or braces, and for those with upset tummy.

Nutritional Egg Custard
The silky texture and mild taste of this custard provides a simple, easily digested, eggy lusciousness. With only a trace of vanilla and minimum of sugar, a spoonful will slide easily across the tongue and not disturb a sensitive tummy.

2 cups whole milk
2 large eggs
1/4 cup sugar
1/2 teaspoon vanilla
Pinch of salt
In a small bowl, whisk all ingredients until smoothly blended. Pour into individual ramekins and cover tightly with foil. Pour 1/2 water in the pressure cooker and place a steamer tray on the bottom. Arrange the filled ramekins in the tray, stacking a second layer as needed. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes. Remove from heat and use the natural release method before opening the lid. Chill the custard to set.

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If anyone else has had a appendectomy done via a scope, add your comments please. I'd like to know how you fared, or how you recovered.

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Pork Chops and Baked Potatoes with Salsa Sauce

2008-01-21T00:51:00.000-08:00

Costco. I love it... I hate it.

I try not to go too often, and the fact that the huge warehouse store is located w-a-a-a-y over on the other side of town, keeps my trips down to about once a month. All right, truth be told, I'm a Costco addict and when the urge strikes a pack of slavering saber-toothed tigers couldn't keep me away!

There, happy now?

Back to my trek through the hallowed aisles of the mega-giant store where I joined the milling masses of wide-eyed shoppers eager to part with cash, checks and credit cards. There I was, weaving my way past shelves that were just chock full of everything from the mundane and practical, the strange and the wonderfully bizarre. I'm on a mission, so I passed by everything with great determination not the browse... I want FOOD!

My destination is the meat section, where the mad butchers of Costco have gleefully laid out their bloody trays of raw flesh to tempt carnivores and cooks of every sort. Ah-ha! There's what I want... that huge, battalion-sized flat of extra thick, boneless, center loin pork chops. Mine... all mine!

Remembering that many of my readers have been asking for recipes that only serve one or two portions, I decided that would be the goal of today's recipe. You can easily double the quantity, or even substitute another cut of pork chops as long it is similar in thickness, which would be about 1 1/2 inches.

Okay, let's get cookin'! Here's our ingredients, all prepped and pre-measured -- a good thing to do so you don't leave out anything -- now we're ready to go. Oh boy, just look at those thick, yummy pork chops!

Here's my lovely thick chops, well seasoned and nicely browned. The pile of caramelized onions and herbs that will form the base of the flavorful sauce. Oh, did I mention the flavor!

You can find out more about how to do browning and sauteing on the website.

Here, I've already added the salsa and onion mixture to the pressure cooker and the chops are nestled all comfy like in the flavorful sauce.

This is a good example of the Infusion Cooking method to make a rich braise in the pressure cooker.

This recipe also uses Tiered Cooking technique, stacking foods so they cook separately. I'm placing the cooking rack on TOP of the chops to form a platform for the potatoes because I want them steam roasted, not braised.

What... you thought the rack only works on the bottom?

See how the Tiered Cooking method is used in this recipe to allow me to use two different cooking techniques at the same time and in the same pot:

To braise the chops and create a delicious, flavorful and aromatic sauce using the Infusion Cooking method.

I'm also using Steam Roasting to bake the potatoes.

You can find out more about how to do all the different pressure cooking techniques used in this recipe, as well as other advanced pressure cooking methods on the website.

All right, here's my plate... where's yours?

Hungry?

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Pork Chops and Baked Potatoes with Salsa Sauce

1 T olive oil
salt and coarse ground black pepper
2 extra thick cut boneless pork chops
1/3 c chopped cilantro
1/2 c chopped onions
2 T minced garlic
1 T dried oregano
1 cup chunky salsa
4 potatoes (these were small)
1/2 c water

Heat the oil in the pressure cooker. Rub salt and pepper into the chops and brown them on both sides. Saute the onions and garlic until soft and caramelized to a golden brown. Set aside. Add the water to the not cooker and deglaze, scraping up any stuck-on browned bits. Stir in the salsa, cilantro and oregano, and place the chops in the sauce. Place a rack or steamer tray on top of the chops and arrange the potatoes. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 12 minutes. Remove from heat and use the natural release method before opening the lid. Transfer the chops to individual serving plates. Make 2-3 cuts in each potato to open them up and spoon some of that spicy salsa sauce over the top.

2007-10-25T10:20:00.000-07:00

Good news! The publisher has approved the new cover for the cookbook. Its dramatically different for the first cover design, and I think it looks spectacular! A larger view is available in PDF format.

I'm happy! Of the half dozen or so different designs presented, I liked this one the best from the first time I saw it. Lucky for me, the publisher and their focus group were in agreement, so this should be the final version... barring any last minute resersal, of course

Follow this link to see the original cover concept art, and you'll see just how dramatically the design has changed and morphed into the end product. Take a look and then post your comments here, I want to know what you think.

I'm extremely happy with my editor -- yes, shameless pandering on my part! -- but he really listened to my concerns and then worked hard to accomodate my suggestions in the finished design.

As for what's happening with the cookbook now; a "professional indexer" is putting together the index. Did you know there was such a job? I didn't, but I'm extremely grateful that I don't have to do that work myself. Been there! Done that! Never want to do it again!

Also, it looks like the publishing date is holding for early February, so keep that in mind. Preliminary placeholders (still showing an earlier cover art) are now up at Amazon US ($15.61) and the Amazon UK (£10.09), and soon on other online book sellers too.

UPDATE

The book is moving along very well, and the publisher has decided to release it to bookstores a little earlier than first planned. The official release date will now be January 21, 2008, so it will be available to consumers on Amazon shortly there after, and in stores throughout the country and overseas within 3 weeks after that.

I Get Mail...

2007-08-17T06:22:00.000-07:00

To help canners get up to date, I thought I'd sum up some of the most frequently asked email questions about canning:

1. Can I use either my stovetop or electric pressure cooker for canning if it reaches 15PSI?

2. The house gets so hot when I'm canning. Can I use my canner on a propane camp stove outside?

3. Why do I have to vent the canner?

4. Does a pressure canner have to be a certain size?

5. Can I use my pressure cooker or pressure canner as a regular waterbath canner?

6. Is it safe to process low acid foods in a waterbath kettle if I let it boil for several hours?

7. What's the best way to store my canner?

Want the answers? Read the rest of this article.

Several email questions tcame in this week about faulty information found on other websites. So let me send out a word of caution to everyone to be very cautious about accepting canning advice from self-styled Internet "experts".

Yes, I know there are many websites that give incorrect -- if not down right dangerous -- canning info, but that's the nature of the Internet. Just be safe and be aware that a wealth of fact-based and up-to-date articles are available FREE through online state extension services. That's why the only canning directions I link to are from USDA, scientifically tested extension websites.

My advice is to play it safe and not risk the potential of foodborne illnesses. Pass up any online canning info that is not based on the current USDA guidelines. This will also include all those well-meaning friends who want to loan you canning books from the 70s, and the elderly relatives who want to tell you how they canned a 100 quarts of green beans in a number 10 wash tub over a wood fire back in the 30s.

Some of my readers are asking about pressure cooker manufacturers who advertise that their cooker can be substituted for a pressure canner. The latest USDA recommendations DOES NOT support their claim, so let the buyer beware. Remember, your family's health and safety always comes first so lets err on the side of caution and follow the scientific guidelines when it comes to canning.

Canning Season

2007-07-26T09:53:00.000-07:00

About this time of year, I start getting lots of emails about canning, so its time for a little trip down memory lane. When I was a girl, we canned about 200 quarts of peaches and pears and snap beans, corn and tomatoes during the late Indian summers.

As I sit in my kitchen today, listening to the summer breeze rustling through the leaves outside my window, I recall the memories of fifty years ago... I can almost smell the pungent aroma of vinegar and spices from the pickling crocks under the back stairs at grandma's old farm house. Memory stirs and I am reminded of far removed apple trees south of the hay barn, and the tangled blackberry brambles racing up the hillside.

We kids would sit on the old back porch with grandma and peel, and pare, and pit until our hands were stained with a rainbow of pinks, yellows, greens and reds from a bountiful harvest. All through those crisp fall days of long ago, the canners bubbled and hissed on the stove, churning out jar after jar of jar of garden produce.

It was a lot of work, but eating grandma's peach cobbler on a cold and blustery winter day made it all worth while. Well that's my blast from the past... do you all have similar stories from years gone by?

Update on the Book Cover

2007-07-17T22:48:00.000-07:00

My editor is a doll! He really listened to my concerns, as well as all the feedback you provided here on the blog. That was very important, and thanks to everyone who took the time to add a comment.

I have seen the first draft of a totally new cover design, and its a winner! I can't share it with anyone just yet -- hopefully I'll get the OK soon -- but I will say that the PHOTO is yummy!

Oh, and as long as you're here... take the little poll over there

Cover Art

2007-06-14T23:04:00.000-07:00

This is a possible cover design for my new cookbook. You can pull up the larger PDF version here.

I want to do a little market research here, get the first impressions of consumers who might see this book on a store shelf.

What do you think about the overall layout, the color scheme, the graphics, the text fonts, etc.?

Does the bookcover attract your attention in a favorable way?

What do you like about it?

What do you dislike about it?

Any suggestions, ideas, or changes?

Please leave your comments and let me know what you think.

Comments Are Closed
A big THANKS to everyone who shared their ideas, the feedback was very useful.

Stews come in all flavors...

2007-02-16T12:38:00.000-08:00

Guisado de Puerco con Tomatillos (Mexican Pork Stew with Tomatillos)

Use your food processor to cut the prep time and serve this popular Mexican dish to the hungry crowd at your house. This is a good opportunity to try the interesting additions of tomatillos, and some mild Mexican chili peppers that will add flavor but only a touch of heat.

2 1/2 lb boneless pork, cut into large 2 inch cubes
2 tablespoons oil
1 large onion, chopped
2 garlic cloves, minced
1 (16 ounce) can whole kernel corn, drained
6 tomatillos, chopped
2 mild chili peppers (Anaheim, poblano, pasilla), seeded and chopped

2 garlic cloves, minced
1/2 cup chopped cilantro leaves and stems
1 tablespoon chili powder
1 teaspoon ground cumin
1 (12-ounce) bottle of beer
1 (16-ounce) container salsa,
Heat the oil in the pressure cooker, brown the meat on all sides in small batches over medium-high heat. Once each batch is browned, set aside in a bowl to reserve the drippings. Saute onion, stirring until soft, add the tomatillos and peppers. Add the beer to the cooker to deglaze the pot, scraping the browned bits from the bottom of the pot. Return meat to pan and stir in the salsa, garlic, cilantro, chili powder. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 15 minutes. Remove from heat and use the natural release method before opening the lid. Serve over mashed potatoes, cooked egg-noodles, fluffy white rice, or try is spooned over crushed corn chips. As a garnish, I like a spoonful of sour cream and some extra salsa. Makes about 4-5 servings.

Did you try it?