Tag Archives: Pressure Cooker

Lentils, Kuri, Spigarello

31 Jan

Okay, too much eating out, back to cooking (mostly from the Tuesday CSA). I meant to invite a few friends over but didn’t plan ahead.

Red Kuri Squash, brushed with peanut oil, black pepper, and salt, baked about 30 minutes at 425F, until soft. No butter or sugar, and it was earthy and good with a dark belgian beer (St Bernardus Abt):

Spigarello greens, which taste uncannily like broccoli, but not bitter (shredded and sauteed with about 8 cloves of crushed garlic until just starting to wilt).

And continuing the attempt to make good quick legumes in a pressure cooker (after one failure, and one non-pressure-cooker, slower, more involved success):

Sauteed four thin-sliced shallots in the open pressure cooker, added half a pound of lentils (no liquid), and sweated them over medium heat for about 5 minutes, stirring. Then I added some dried peppers (nora, guajillo), two bay leaves, and four cups of water (I didn’t have any stock or pork to add). I closed the lid, brought it up to steam temperature, cooked for 10 minutes, then did a quick release of the pressure by running the pot under cold water. Hey, the lentils were perfectly done this time, with good texture and a little liquid still remaining… but blander than I wanted. Browsing the cupboards, I added a heavy pinch of cayenne powder, a bit more salt, a quarter of the dark beer, a little sauteed garlic from the spigarello, and a dash of cholula. After about 5 more minutes of simmering on low, I tasted it– spicy, and pretty good! I added juice from a meyer lemon and it was even better.

 

Bean & Kale Soup, Steak, Squash, Spinach Salad

27 Dec

Using the new pressure cooker to try to make beans quickly:

A mix of classy-looking anasazi beans and white navy beans from Tierra Farms, soaked for about 12 hours, drained, then combined with 3 cups water per cup beans, half an onion, two bay leaves, two dried guajillo chiles, a few garlic cloves. Pressure cooked for 15 minutes (from the time the steam started escaping), which it turns out was longer than needed– they were very soft by the end of this.

At the same time, a few slices of bacon, a diced onion, and a few cloves of minced garlic were fried, then mixed into the cooked beans along with a shredded head of red kale, some paprika, oregano, salt, and pepper, and simmered for another 20 minutes or so. Good, though it could have simmered for longer. I’ll see how it is after sitting a day.

Also part of dinner: squash (butternut squash cut in half, rubbed with sesame oil, salt, and pepper, and roasted at 400F until soft– about 30 minutes. Kept in the fridge for a day, then reheated and mixed with a bit of maple syrup), a steak (seared on a stovetop grill), salad (spinach, pomegranate seeds, olive oil, white balsamic vinegar), Acme sourdough, tea, wine, and chocolate. A simple feast with friends, from about an hour of evening-cooking effort.