tag:blogger.com,1999:blog-53182430916755426972024-03-19T00:21:46.089-07:00Fissler FoodiesA blog about food, cooking, restaurants, recipes and grocery shopping from the team at Fissler USA, and YOU!Unknownnoreply@blogger.comBlogger94125tag:blogger.com,1999:blog-5318243091675542697.post-49462586963988316462012-12-28T11:26:00.000-08:002012-12-28T11:28:11.951-08:00Deviled Eggs in the Pressure Cooker!<table border="0" cellpadding="0" cellspacing="0" class="mceItemTable"><tbody>
<tr><td align="left" style="padding-top: 21px;" valign="top" width="350"><img alt="" height="232" src="http://cache.nebula.phx3.secureserver.net/obj/MDNFQkMyN0VFMTA3MkQ1NkY2MTM6ZjgzYzZjMDU4ZTY1YjNlOTZhZDJhZDg1M2E5ZDg3YzI6Ojo6" width="347" /></td>
<td align="left" valign="top" width="320"><table border="0" cellpadding="0" cellspacing="0" class="mceItemTable" style="width: 320px;">
<tbody>
<tr>
<td colspan="2"><div style="border-bottom-color: #000; border-bottom-style: dotted; border-bottom-width: thin; padding-top: 50px; width: 330px;">
<br /></div>
</td>
</tr>
</tbody>
</table>
<table border="0" cellpadding="0" cellspacing="0" class="mceItemTable" style="width: 330px;">
<tbody>
<tr>
<td align="left" style="color: #57651c; font-size: 14px; font-weight: bold; font: droid sans,Arial,Helvetica,sans-serif; padding-bottom: 14px; padding-left: 7px; padding-right: 7px; padding-top: 21px; text-align: left; text-transform: uppercase; vertical-align: top;" valign="top">Deviled Eggs</td>
</tr>
</tbody>
</table>
<br />
<table border="0" cellpadding="0" cellspacing="0" class="mceItemTable" style="width: 330px;">
<tbody>
<tr>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; text-transform: uppercase; vertical-align: top;" valign="top">Ingredients:</td>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; text-transform: uppercase; vertical-align: top;" valign="top">Yields:</td>
</tr>
<tr>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top">• 6 eggs<br />
• 1/4 cup mayonnaise<br />
• 1 tsp. dry mustard<br />
• 1/4 onion, finely chopped<br />
• 1/2 stalk celery, finely chopped<br />
• Salt and pepper to taste<br />
• Paprika for garnish</td>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top">12 deviled eggs</td>
</tr>
</tbody>
</table>
</td>
</tr>
<tr>
<td align="left" colspan="2" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top"><span style="color: black;">INSTRUCTIONS :</span></td>
</tr>
<tr>
<td align="left" colspan="2" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top"><ul>
<li>Put 1/2 cup water in <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">small pressure cooker or pressure skillet</a>, add room
temperature </li>
<li>eggs (removed from refrigerator for 10 minutes or longer) to
bottom of cooker.
</li>
<li>Close and lock the lid in place and heat up to build pressure until the blue indicator </li>
<li>rises.
</li>
<li>Turn down the heat when the second white ring appears, and cook for 6 minutes.
</li>
<li>Release the pressure using the button on the handle or place
pressure cooker in sink </li>
<li>and pour cold water over the lid until it opens.
</li>
<li>Cool eggs in cold water until cool enough to handle, and peel the eggs. </li>
<li>Cut eggs in half lengthwise, remove yolks and mash with remaining ingredients.
</li>
<li>Use two spoons to refill egg white halves (you may also use pastry tube or a storage</li>
<li>bag with a corner tip cut off).
</li>
<li>Sprinkle with paprika for garnish.</li>
</ul>
Alternate: For regular hard boiled eggs, follow steps 1-5 above. To make these more devilish<br />
use chili powder or hot paprika instead of regular paprika.</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-63177845299692443682012-12-14T10:59:00.000-08:002012-12-14T11:00:34.079-08:00Warm Winter Breakfast, in Half the Time!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvf9YWNsRfgG0yVij6Zk_zlw-LWMtd9JcBeB4vRNkvgqEGPH5BzjnekU01Ssfe3ABb0lW4TLbSgiNxeScQWxysFBPNXDrMCdbLn4QKioGzUvxxF9vd3FGQNd7viJUfgLxdjDXmDUoWpby/s1600/SteelCutOats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvf9YWNsRfgG0yVij6Zk_zlw-LWMtd9JcBeB4vRNkvgqEGPH5BzjnekU01Ssfe3ABb0lW4TLbSgiNxeScQWxysFBPNXDrMCdbLn4QKioGzUvxxF9vd3FGQNd7viJUfgLxdjDXmDUoWpby/s320/SteelCutOats.jpg" width="320" /></a></div>
<a href="http://en.wikipedia.org/wiki/Steel-cut_oats" target="_blank">Steel cut oats</a> are a form of oatmeal in which the grains have been chopped into little bits, instead of rolled flat, like most oatmeal. Sometimes you will see this sold as Scottish or Irish oats, but few people buy it because it takes about 30 minutes to cook. You can cook them in a slow cooker but when you wake up on a cold winter morning and want a warm breakfast, it's too late to plug in the slow cooker. Pressure cooker to the rescue! Cooking steel cut oats in the pressure cooker cuts the prep time in half! If you have young children, let them know that this is the porridge they read about in fairy and folk tales like <a href="http://en.wikipedia.org/wiki/The_Story_of_the_Three_Bears" target="_blank">Goldilocks and the Three Bears</a>.<br />
<br />
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<br />
<div align="center" class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: center;">
<b><span style="color: black; font-family: Verdana; font-size: 13.5pt;">Pressure Cooked Steel
Cut Oats</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: Verdana; font-size: 12.0pt;">1 cup whole grain steel cut oats<br />
3 cups water<br />
1 cinnamon stick (optional)</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: Verdana; font-size: 12.0pt;">Dash of salt</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: Verdana; font-size: 12.0pt;">Combine ingredients in pressure cooker pot. Close lid and heat on
high. When pressure is up to high setting (two white rings on <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">Fissler Vitaquick pressure cooker</a>) reduce heat to medium and let cook at high pressure setting
for 4 minutes. <span style="mso-spacerun: yes;"> </span>Turn off heat and allow
pressure to reduce naturally (this will take 10 to 15 minutes). Once white
rings on pressure indicator are no longer visible, unlock and remove lid. Stir
to blend water and oats</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: Verdana; font-size: 12.0pt;">Remove cinnamon stick and serve, topped with milk, fresh or dried
fruit, chopped nuts and/or your favorite sweetener – brown sugar, maple syrup,
honey or agave syrup. </span><span style="font-size: 12.0pt;"></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-77574280120962605462012-11-26T11:18:00.000-08:002012-11-26T11:27:43.370-08:00Still Craving Turkey, After Thanksgiving?<table border="0" cellpadding="0" cellspacing="0" class="mceItemTable"><tbody>
<tr><td align="left" style="padding-top: 21px;" valign="top" width="350"><img alt="" height="232" src="http://cache.nebula.phx3.secureserver.net/obj/MDNFQkMyN0VFMTA3MkQ1NkY2MTM6YzI3ZmRiNzE5NDA3NjY3MjNjM2U2YTdkZjYzMTk2NDg6Ojo6" width="347" /></td>
<td align="left" valign="top" width="320"><table border="0" cellpadding="0" cellspacing="0" class="mceItemTable" style="width: 320px;">
<tbody>
<tr>
<td colspan="2"><div style="border-bottom: #000 thin dotted; padding-top: 50px; width: 330px;">
<br /></div>
</td>
</tr>
</tbody>
</table>
<table border="0" cellpadding="0" cellspacing="0" class="mceItemTable" style="width: 330px;">
<tbody>
<tr>
<td align="left" style="color: #57651c; font-size: 14px; font-weight: bold; padding-bottom: 14px; padding-left: 7px; padding-right: 7px; padding-top: 21px; text-align: left; text-transform: uppercase; vertical-align: top;" valign="top">Juicy Turkey Breast with<br />
Gravy</td>
</tr>
</tbody>
</table>
<br />
<table border="0" cellpadding="0" cellspacing="0" class="mceItemTable" style="width: 330px;">
<tbody>
<tr>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; text-transform: uppercase; vertical-align: top;" valign="top">Ingredients:</td>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; text-transform: uppercase; vertical-align: top;" valign="top">Yields:</td>
</tr>
<tr>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top">• 1 Turkey Breast (bone in)<br />
• 1 Tbsp cooking oil<br />
• 1 cup chicken broth
<b>Marinade</b><br />
• 2 tsp olive oil<br />
• ½ tsp minced garlic<br />
• ¼ tsp minced fresh rosemary<br />
• ¼ tsp minced fresh thyme<br />
• ½ tsp lemon zest<br />
• ½ tsp lemon juice<br />
<b>Roux</b><br />
• 1 oz flour (¼ cup)<br />
• 1 oz butter (2 Tbsp) <br />
<br /></td>
<td align="left" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top">6-8 servings</td>
</tr>
</tbody>
</table>
</td>
</tr>
<tr>
<td align="left" colspan="2" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top"><span style="color: black;">INSTRUCTIONS :</span></td>
</tr>
<tr>
<td align="left" colspan="2" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; padding-bottom: 7px; padding-left: 14px; padding-right: 0px; padding-top: 7px; text-align: left; vertical-align: top;" valign="top"><!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="margin-left: .25in;">
Mix together marinade, rub under
skin of turkey and on exposed meat, </div>
<div class="MsoNormal" style="margin-left: .25in;">
refrigerate several hours or
overnight. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Heat cooking oil in <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">pressurecooker</a> over medium-high heat, </div>
<div class="MsoNormal" style="margin-left: .25in;">
and brown turkey on all sides. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Add chicken broth. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Close and lock the lid in place.
Heat on high until pressure builds </div>
<div class="MsoNormal" style="margin-left: .25in;">
and the indicator rod rises. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Turn down the heat when the second
white ring appears on the</div>
<div class="MsoNormal" style="margin-left: .25in;">
indicator rod, and cook for 25-30
minutes. (Internal temperature </div>
<div class="MsoNormal" style="margin-left: .25in;">
of turkey in thickest part should
be 165 degrees) </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Turn off the heat, and release the
pressure by pressing the button </div>
<div class="MsoNormal" style="margin-left: .25in;">
on the handle or by running cold
water over the lid in the sink. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Once all pressure is released,
open the lid. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Remove breast from cooker and let
rest in foil at least 10 minutes </div>
<div class="MsoNormal" style="margin-left: .25in;">
before slicing. Reserve the
cooking liquid. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Make a roux with the flour and
butter in a saucepan and cook </div>
<div class="MsoNormal" style="margin-left: .25in;">
3 minutes, then whisk in cooking
liquid for the gravy. </div>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Wine pairing: Frey Vineyards
organic Zinfandel: <a href="http://freywine.com/" target="_blank">http://freywine.com/</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-66976940073539283662012-11-07T09:56:00.000-08:002012-11-07T09:56:30.335-08:00Chicken curry from the wok!<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_f8usChCIdl_PZsXQ6nt5NsRTf0MJSnrgaPGST2WeBRmU_92cfB3PBr545t9iNA0cail5YBFwHU1ctJCHnvQpzpChAXVQLxvzaYwwr9GhrfXWiHtsh7GruJ-mijPBf9IsLauOZHuDr5CX/s1600/Pro+collection+wok+with+glass+lid.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_f8usChCIdl_PZsXQ6nt5NsRTf0MJSnrgaPGST2WeBRmU_92cfB3PBr545t9iNA0cail5YBFwHU1ctJCHnvQpzpChAXVQLxvzaYwwr9GhrfXWiHtsh7GruJ-mijPBf9IsLauOZHuDr5CX/s320/Pro+collection+wok+with+glass+lid.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3xxszau_fFT6h5Nj85_7wdYiCKrcOUxR7UsTCNSOP7RgrQH3jrRhemZHFjFc7H0lTotTn1PtZlnx-6eAShR2Dj9ELB6qg3wOOYaed7s9OS8Y1nwKuZREnxBCUeZsFXSzmOWIaYLWOFPo/s1600/ChickenCurryCrop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3xxszau_fFT6h5Nj85_7wdYiCKrcOUxR7UsTCNSOP7RgrQH3jrRhemZHFjFc7H0lTotTn1PtZlnx-6eAShR2Dj9ELB6qg3wOOYaed7s9OS8Y1nwKuZREnxBCUeZsFXSzmOWIaYLWOFPo/s320/ChickenCurryCrop.jpg" width="320" /></a></div>
<div class="Copytext" style="mso-outline-level: 1;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;"></span></b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">The wok is not just for fans of Chinese cuisine. Similar cooking vessels
are used in India and Thailand.
Fissler's <b style="mso-bidi-font-weight: normal;">Sunset</b> <b style="mso-bidi-font-weight: normal;">Chicken Curry</b> combines vegetables and
meat beautifully and it's fast and easy to prepare. The <b style="mso-bidi-font-weight: normal;"><a href="http://www.fisslerusa.com/sample/2products/index00.php">Original
Pro Collection<sup><span style="font-weight: normal;">®</span></sup> wok</a></b>
from Fissler is distinguished by its flat bottom allowing it to be used on any
cooking surface including electric and induction.</span></div>
<div class="Copytext" style="mso-outline-level: 1;">
<br /></div>
<div class="Copytext" style="mso-outline-level: 1;">
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<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">SUNSET
CHICKEN</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="hps">CURRY</span><br />
<span class="hps">Ingredients for 4 servings</span><br />
<span class="hps">1 carrot</span><br />
<span class="hps">1</span> <span class="hps">kohlrabi</span><br />
<span class="hps">1 red bell pepper</span><br />
<span class="hps">½ </span><span style="mso-spacerun: yes;"> </span><span class="hps">Romanesco broccoli or regular cauliflower</span><br />
<span class="hps">2 small red onions</span><br />
<span class="hps">1 tsp grated or chopped</span> <span class="hps">ginger</span><br />
<span class="hps">2 organic</span> <span class="hps">oranges</span><br />
<span class="hps">1 bunch cilantro</span><br />
<span class="hps">1 bunch</span> <span class="hps">Thai (or regular) basil</span><br />
<span class="hps">2</span> <span class="hps">chicken breasts</span><br />
<span class="hps">3 tablespoons oil</span><br />
<span class="hps">2-3 tsp</span> <span class="hps">red curry paste or curry powder</span><br />
<span class="hps">salt</span><br />
<span class="hps">1 can of</span> <span class="hps">coconut milk</span> <br />
<span class="hps">preparation:</span><br />
<span class="hps">Scrub the</span> <span class="hps">carrots, peel</span> kohlrabi
and deseed peppers <span class="hps">and</span> <span class="hps">cut</span> all<span class="hps"> into thick</span><span class="hps"><b> </b>strips.</span> </span></div>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;"><span class="hps">Cut</span> <span class="hps">Romanesco
or cauliflower</span><span class="hps">florets</span> <span class="hps">in half lengthwise</span>. <span class="hps"> </span></span></div>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;"><span class="hps">Peel</span> <span class="hps">onions</span> <span class="hps">and</span><span class="hps"> cut into wedges.</span><br />
<span class="hps">Wash and dry</span> <span class="hps">oranges</span>. <span class="hps">Grate zest from the</span> <span class="hps">peel of one orange</span>.
S<span class="hps">queeze the juice</span> <span class="hps">from both</span>.<br />
<span class="hps">Wash</span> <span class="hps">chicken</span>, dry with <span class="hps">paper towels.</span><br />
<span class="hps">Cut the meat into</span> 1/4 inch<span class="hps"> slices.</span><br />
<span class="hps">Place oil in the Fissler </span></span><b style="mso-bidi-font-weight: normal;"><a href="http://www.fisslerusa.com/sample/2products/index00.php">Original
Pro Collection<sup><span style="font-weight: normal;">®</span></sup> wok</a></b><span lang="EN" style="mso-ansi-language: EN;">, <span class="hps">heat on high</span>, <span class="hps">and</span><span class="hps"> sauté</span> <span class="hps">meat</span>.<br />
<span class="hps">Add the</span> <span class="hps">vegetables</span> <span class="hps">and cook</span> <span class="hps">while stirring until vegetables are
tender but still “al dente”</span>. <span class="hps">Add curry paste</span>, <span class="hps">coconut milk</span> <span class="hps">and</span> <span class="hps">orange
juice</span>. Cook for <span class="hps">5 minutes</span><br />
<span class="hps">Finally,</span> <span class="hps">sprinkle</span> <span class="hps">with orange zest and herbs</span>, that have been lightly chopped<br />
<span class="hps">Serve</span> <span class="hps">with basmati or jasmine rice</span>.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-2914700793773774992012-11-07T09:50:00.001-08:002012-11-07T13:29:04.627-08:00Aroma with zing: Chicken from the pressure cooker<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOc6RPjl0K9PZNRQYcCAkYckydRHGsWpV43yYLeURtq1QCe1593ZcdKtC8ab6W2VBMQeVcP5M7_yPtTpePc_S8-cVlTVQrZcIlB-s5Jqe5PFlPr2GDL1NFip9C0ztb0GKH9gPXpfgcS_L/s1600/LuxembourgChickenCrop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOc6RPjl0K9PZNRQYcCAkYckydRHGsWpV43yYLeURtq1QCe1593ZcdKtC8ab6W2VBMQeVcP5M7_yPtTpePc_S8-cVlTVQrZcIlB-s5Jqe5PFlPr2GDL1NFip9C0ztb0GKH9gPXpfgcS_L/s320/LuxembourgChickenCrop.JPG" width="320" /></a></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQ6n35QEDpMAiumxlFSZZSIpM67NA6lPTcwkYBxRMx6OoGKVGKHON0NM_vtnVDeTkG67wY_rO4fj63q781VFAKFcuphBGo1IEv_fWWf-ZDa_aWuNNaajlEG1JpytxBRhnuTHG6E5tmPMc/s1600/Vitaquick+6L+Pressure+Cooker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQ6n35QEDpMAiumxlFSZZSIpM67NA6lPTcwkYBxRMx6OoGKVGKHON0NM_vtnVDeTkG67wY_rO4fj63q781VFAKFcuphBGo1IEv_fWWf-ZDa_aWuNNaajlEG1JpytxBRhnuTHG6E5tmPMc/s320/Vitaquick+6L+Pressure+Cooker.jpg" width="320" /></a></div>
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<![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">The unusual combination of honey, beer and juniper
berries in <b style="mso-bidi-font-weight: normal;">Chicken with Juniper Berries
from Luxembourg</b>, combines quickly and easily in the new Fissler<b style="mso-bidi-font-weight: normal;"> <a href="http://www.fisslerusa.com/sample/2products/index30.php">Vitaquick<sup>®</sup>
pressure cooker</a></b>. <span style="mso-spacerun: yes;"> </span>Pressure
cooking preserves the delicious aroma by sealing in the ingredients during
cooking. Vitamins and minerals are retained as well, and all of this is done in
half the time of conventional stovetop cooking. </span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><!--[if gte mso 9]><xml>
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</span><br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><b style="mso-bidi-font-weight: normal;">Chicken with Juniper Berries
from Luxembourg</b></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="longtext">Ingredients for 4 servings:</span><br />
<span class="longtext">1 roasting chicken cut into six pieces</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">16 oz beer</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="longtext">1 oz butter</span><br />
<span class="longtext">10 Spring onions</span><br />
<span class="longtext">3 shallots, finely chopped</span><br />
<span class="longtext">¼ cup gin</span><br />
<span class="longtext">1 tablespoon flour</span><br />
<span class="longtext">6 juniper berries, crushed or ground (if you can't find juniper berries substitute peppercorns or coriander seeds)</span><br />
<span class="longtext">1 teaspoon salt</span><br />
<span class="longtext">1 ½ cups mushrooms, quartered</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">2/3 cup crème fraiche</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="longtext">1 Tbsp honey</span><br />
<span class="longtext">1 small bunch parsley, finely chopped</span><br />
<span class="longtext">Salt</span><br />
<span class="longtext">Pepper</span><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Preparation:</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="longtext">Marinate chicken pieces in beer for 2 hours.</span><br />
<span class="longtext">Trim and cut green onions into one inch pieces</span><br />
<span class="longtext">Remove chicken from beer and dry pieces. Do not discard beer.
</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Melt butter in 6L/6.4 qt Fissler </span></span><b style="mso-bidi-font-weight: normal;"><a href="http://www.fisslerusa.com/sample/2products/index30.php">Vitaquick<sup>®</sup>
pressure cooker</a></b><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="longtext">Brown chicken pieces on all sides.</span><br />
Add <span class="longtext">shallots and green onions and cook for three</span> <span class="longtext">minutes. </span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Add gin and stir.</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Stir flour into beer and whisk to remove lumps. Pour into pressure cooker.</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Add juniper berries and salt.</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="longtext">Place pressure lid on cooker and bring to high pressure
(second white ring). Lower heat just enough to maintain high pressure and cook
for 15 minutes.</span><br />
<span class="longtext">Remove from heat and release pressure. Add mushrooms.
Replace lid, bring to high pressure and cook for another 2 minutes. Remove from
heat and release pressure</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">With lid removed, remove chicken pieces from pot.</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Return to high heat and simmer uncovered for five minutes, to reduce sauce.</span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Lower heat and add honey, crème fraiche and parsley and salt and pepper to taste. </span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Add chicken pieces back into the sauce and serve hot.</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="longtext">Tip: Serve with crusty bread</span>, <span class="longtext">roasted
potatoes or noodles.</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-6168551176427358622012-11-07T09:44:00.000-08:002012-11-07T13:30:41.190-08:00Tuscan Mediterranean seduction: Chicken from the grill<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISeCsQ7zskgB1ftNt41LRaffPOOt0cBjIYzpZE2GjHB4G2rVBCdmKR7iHCrH_TNR4EaHzJ32oJai2RjDbG_IWmKws0lVeB5L8zkzzGieTmHgsJZaUsLGHNouJnrTS5nmykbNKKPf4GB0y/s1600/TuscanChickenCrop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISeCsQ7zskgB1ftNt41LRaffPOOt0cBjIYzpZE2GjHB4G2rVBCdmKR7iHCrH_TNR4EaHzJ32oJai2RjDbG_IWmKws0lVeB5L8zkzzGieTmHgsJZaUsLGHNouJnrTS5nmykbNKKPf4GB0y/s320/TuscanChickenCrop.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Wg8sVbs5RtIaDOf2o1ztmxawY6roLQIBzkkaUnlRtUqXGhV3ybVpbHYAEEnaBqKjX8esRIT1RjFclcfykORMrcIu7DlHRI4L-GhnEy3j9va2Y8v50Ab2kgAET0SnE_SGqEew_8Vzws6a/s1600/CrispySteeluxPremium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Wg8sVbs5RtIaDOf2o1ztmxawY6roLQIBzkkaUnlRtUqXGhV3ybVpbHYAEEnaBqKjX8esRIT1RjFclcfykORMrcIu7DlHRI4L-GhnEy3j9va2Y8v50Ab2kgAET0SnE_SGqEew_8Vzws6a/s320/CrispySteeluxPremium.jpg" width="320" /></a></div>
<div class="Copytext" style="mso-outline-level: 1;">
<span lang="DE" style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: DE; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;">Crisp grilled chicken with its golden skin not only smells seductively
good, but is also a feast for the eyes. An outdoor grill is not needed with a Fissler<b style="mso-bidi-font-weight: normal;"> <a href="http://www.fisslerusa.com/sample/2products/index20.php">Crispy Steelux<sup>®</sup>
frypan</a></b> with the patented <b style="mso-bidi-font-weight: normal;">Novogrill</b><sup>®</sup>
surface.<b style="mso-bidi-font-weight: normal;"> </b>The waffled surface of the
pan produces that beautiful grilled look and taste and because you are cooking in a pan, the juices are retained to produce the sauce.<b style="mso-bidi-font-weight: normal;"> Tuscan Lemon Chicken</b> is a pleasant beginning to a long culinary
evening with family or friends. </span></div>
<div class="Copytext" style="mso-outline-level: 1;">
<br /></div>
<div class="Copytext" style="mso-outline-level: 1;">
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<br />
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</style>
<![endif]-->
</span></div>
<div class="MsoNormal">
<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">TUSCAN
LEMON</span></span><span class="longtext"><span lang="EN" style="mso-ansi-language: EN;"> </span></span><span class="hps"><span lang="EN" style="mso-ansi-language: EN;">CHICKEN</span></span><span class="longtext"><span lang="EN" style="mso-ansi-language: EN;"> </span></span></div>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="hps">Ingredients for 4 servings</span><span class="longtext">:</span><br />
<span class="hps">1 small chicken</span><span class="longtext">, </span><span class="hps">cut into six pieces</span></span></div>
<div class="MsoNormal">
<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">2
cloves of garlic</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="hps">1 small</span><span class="longtext"> </span><span class="hps">bunch
of thyme</span><br />
<span class="hps">2 stems</span><span class="longtext"> </span><span class="hps">of
rosemary</span><br />
<span class="hps">1 teaspoon</span><span class="longtext"> </span><span class="hps">crushed</span><span class="longtext"> </span><span class="hps">chili pepper</span><br />
<span class="hps">zest and</span><span class="longtext"> </span><span class="hps">juice</span><span class="longtext"> </span><span class="hps">of a large</span><span class="longtext"> </span><span class="hps">lemon</span><span class="longtext"></span></span></div>
<div class="MsoNormal">
<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">8
tablespoons olive oil</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="hps">5 shallots</span><br />
<span class="hps">1 bunch</span><span class="longtext"> </span><span class="hps">scallions</span><br />
<span class="hps">1</span><span class="longtext"> </span><span class="hps">zucchini</span><br />
<span class="hps">10 small</span><span class="longtext"> </span><span class="hps">potatoes
(red or yukon gold)</span><br />
<span class="hps">1 pint of cherry tomatoes</span></span></div>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;"><span class="hps">water, wine or broth as needed </span><br />
<span class="hps">coarse sea salt</span><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<div class="MsoNormal">
<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">Preparation:</span></span><span lang="EN" style="mso-ansi-language: EN;"> <br />
<span class="hps">Wash</span><span class="longtext"> herbs and </span><span class="hps">remove leaves from stalks</span><span class="longtext">.</span><br />
<span class="hps">Finely chop</span><span class="longtext"> </span><span class="hps">herbs
and garlic</span><span class="longtext"> and mix </span><span class="hps">with
chili</span><span class="longtext">, lemon zest and </span><span class="hps">5
tablespoons</span><span class="longtext"> </span><span class="hps">oil.</span><br />
<span class="hps">Brush</span><span class="longtext"> </span><span class="hps">the
chicken pieces</span><span class="longtext"> </span><span class="hps">with mixture</span><span class="longtext"> </span><span class="hps">and</span> marinate <span class="hps">covered</span><span class="longtext"> </span><span class="hps">for 1 hour.</span><br />
<span class="hps">Cut shallots</span><span class="longtext"> </span><span class="hps">into quarters lengthwise</span><span class="longtext">. </span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Trim </span></span><span class="hps"><span lang="EN" style="mso-ansi-language: EN;">scallions</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="hps">and cut</span><span class="longtext"> </span><span class="hps">into
diagonal</span><span class="longtext"> </span><span class="hps">one inch lengths</span><span class="longtext">. </span></span></div>
<div class="MsoNormal">
<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">Cut
zucchini in half lengthwise and then into </span></span><span lang="EN" style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> </span><span class="hps">¼ </span><span class="longtext">inch slices. </span></span></div>
<div class="MsoNormal">
<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">Scrub
potatoes</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="hps">and quarter</span><span class="longtext">.</span><br />
<span class="hps">Heat</span><span class="longtext"> </span><span class="hps">3 tablespoons
olive oil on medium/high heat</span><span class="longtext"> </span><span class="hps">in 11 inch Fissler </span></span><b style="mso-bidi-font-weight: normal;"><a href="http://www.fisslerusa.com/sample/2products/index20.php">Crispy Steelux<sup>®</sup>
frypan</a></b><span class="hps"><span lang="EN" style="mso-ansi-language: EN;">.</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="hps">Brown</span><span class="longtext"> </span><span class="hps">chicken
pieces</span><span class="longtext"> </span><span class="hps">on all sides</span><span class="longtext">. </span><br />
<span class="hps">Add</span><span class="longtext"> </span><span class="hps">shallots</span>
and sauté <span class="hps">for five minutes</span><span class="longtext">. </span></span></div>
<div class="MsoNormal">
<span class="longtext"><span lang="EN" style="mso-ansi-language: EN;">Add potatoes, tomatoes, lemon juice and</span></span><span class="hps"><span lang="EN" style="mso-ansi-language: EN;"> sea salt</span></span><span class="longtext"><span lang="EN" style="mso-ansi-language: EN;"> </span></span><span class="hps"><span lang="EN" style="mso-ansi-language: EN;">to taste.</span></span><span lang="EN" style="mso-ansi-language: EN;"> </span></div>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;">S<span class="hps">immer
on medium/low heat,</span><span class="longtext"> </span><span class="hps">covered
with glass lid</span><span class="longtext"> for </span><span class="hps">about 20
minutes. </span></span></div>
<div class="MsoNormal">
<span class="hps"><span lang="EN" style="mso-ansi-language: EN;">Add
small amounts of water, chicken broth or white wine if liquid in pan reduces
too much.</span></span><span lang="EN" style="mso-ansi-language: EN;"><br />
<span class="hps">After 20 minutes add</span><span class="longtext"> </span><span class="hps">zucchini</span><span class="longtext"> </span><span class="hps">and scallions</span><br />
<span class="hps">Cook covered</span><span class="longtext"> </span><span class="hps">another 5 minutes or until zucchini is tender, stirring occasionally.</span><br />
<span class="hps">Serve with</span><span class="longtext"> </span><span class="hps">ciabatta
bread.</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-62461434610192550542012-10-05T10:00:00.001-07:002012-10-05T10:00:48.823-07:00Pressure Cooked Mashed Potatoes in 10 minutes, from Chez Bettay, the Vegan Gourmet!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2qxg4ckKg3ekeEcRIDZdbOjAFGUe39N9rnmV4x9P934HOg7TbfPEHPkh1ztZ1PhvI8CTTJtZh3hFOwXFQ_Qk3vZAO2R7zk1p0OkAL-JlijzDN-DEX8cLiD5tHXt3tfknxHFggIMBVD4u/s1600/potato_yukon_fissler2626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2qxg4ckKg3ekeEcRIDZdbOjAFGUe39N9rnmV4x9P934HOg7TbfPEHPkh1ztZ1PhvI8CTTJtZh3hFOwXFQ_Qk3vZAO2R7zk1p0OkAL-JlijzDN-DEX8cLiD5tHXt3tfknxHFggIMBVD4u/s320/potato_yukon_fissler2626.jpg" width="320" /></a></div>
Now that the weather is cooling down, a nice hot plate of mashed potatoes may be on your mind. To save time, you can use mashed potato flakes...if you don't mind weird additives like mono & diglycerides, sodium acid pyrophosphate and so on. Or, you can cook fresh potatoes in a <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">Fissler Vitaquick Pressure Cooker</a>, the way Chez Bettay did. Check out her quick, easy, no-peel, vegan recipe <a href="http://www.chezbettay.com/pages/basics1/basics_potatomashed_pressure_cooker.html" target="_blank">here</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-10415526327222337752012-08-30T10:37:00.001-07:002012-08-30T10:37:47.495-07:00Summer Soba Noodles, from Bastyr University<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3w7f0HiAAil9VH7dJXzPh7xWDBog6S5gaZkNDYOwvut58L0P2nfPAbxDbxqRfCQhxlzibiE6UVR5ZCxN-pji3Zil8JY_L_hHb5ZeZEQAWpcI9e7LNYzm-hK9B_kdK-fevBx04OT8ickv/s1600/edamame-tofu-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3w7f0HiAAil9VH7dJXzPh7xWDBog6S5gaZkNDYOwvut58L0P2nfPAbxDbxqRfCQhxlzibiE6UVR5ZCxN-pji3Zil8JY_L_hHb5ZeZEQAWpcI9e7LNYzm-hK9B_kdK-fevBx04OT8ickv/s1600/edamame-tofu-salad.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAkViNdq6OPgTNDYw2pflYVfmndOfsAIMVn4OQmzBEYQ8xFbY9lemyi3a2dMYj1qIXICFZQBub-05uvmxrPF5fG1Ydp-wMIku4EmVHumtBVmn8ZVtiWYM3lP0mkaFlL6x7doLXhq35jZp/s1600/Solea+Pouring+Function.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAkViNdq6OPgTNDYw2pflYVfmndOfsAIMVn4OQmzBEYQ8xFbY9lemyi3a2dMYj1qIXICFZQBub-05uvmxrPF5fG1Ydp-wMIku4EmVHumtBVmn8ZVtiWYM3lP0mkaFlL6x7doLXhq35jZp/s320/Solea+Pouring+Function.jpg" width="320" /></a></div>
Fissler Foodie Nutritionist Charles here. I just discovered that the website of my alma mater, <a href="http://www.bastyr.edu/" target="_blank">Bastyr University</a>, has a page with lots of wonderful, healthy recipes. Here's a great one for the summer heat: <a href="http://www.bastyr.edu/recipes/asian-noodle-salad-toasted-sesame-dressing" target="_blank">Asian Noodle Salad with Toasted Sesame Dressing</a>. I recommend a <a href="http://www.fisslerusa.com/sample/2products/index10.php" target="_blank">Fissler Solea</a> saucepan for boiling the Soba noodles. The practical lid-on pouring function makes a strainer or colander unnecessary. You can easily pour off liquid by simply shifting the glass lid. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-83420705178455201182012-07-23T13:44:00.001-07:002012-07-23T13:44:37.126-07:00It's summertime! Let's make BBQ Pulled Pork, in a pressure cooker!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpYUS_jN1rIDsOAazqmAYpjlh62nGeU7jbq9LiotDLniaLDYYAcdy7urkf77aMyBA6aFe78RfeekHpbGoQOCx_SHzb5sdSsJGVt9ABCPgRBWidTZS5CxizBzenSbl6hQYgQfHcfxvOVaU/s1600/BBQPork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpYUS_jN1rIDsOAazqmAYpjlh62nGeU7jbq9LiotDLniaLDYYAcdy7urkf77aMyBA6aFe78RfeekHpbGoQOCx_SHzb5sdSsJGVt9ABCPgRBWidTZS5CxizBzenSbl6hQYgQfHcfxvOVaU/s320/BBQPork.jpg" width="167" /></a></div>
<table border="0" cellpadding="0" cellspacing="0" class="mceItemTable"><tbody>
<tr><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><table border="0" cellpadding="0" cellspacing="0" class="mceItemTable"><tbody>
<tr><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><strong>BBQ Pulled Pork</strong></td>
</tr>
<tr>
<td style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 10pt; line-height: 16px; padding-right: 10px; padding-top: 10px;" valign="top" width="23%">
<strong style="font-size: 14px;">Yields: 4 servings<br />
<br />
Ingredients:</strong><br />
<li>1 ½ lbs pork shoulder (pork butt) </li>
<li>Cooking oil or olive oil </li>
<li>1/2 cup beef broth </li>
<li>1 Tbsp. liquid smoke </li>
<li>3/4 cup brown sugar </li>
<li>2 tsp salt </li>
<li>1/2 tsp pepper </li>
<li>1/2 tsp cayenne pepper </li>
<li>1 tsp garlic powder </li>
<li>1 onion, cut in half lengthwise </li>
</td>
<td style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 10pt; line-height: 15px; padding-right: 5px; padding-top: 10px;" valign="top" width="49%">
<strong style="font-size: 14px;">Instructions:</strong>
<ol>
<li>Cut pork into fist-sized chunks or smaller. In a large bowl, season
the pork with the brown sugar, salt, pepper, cayenne pepper, and garlic
powder.
</li>
<li>Marinate overnight in the refrigerator, if desired. </li>
<li>Heat the <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">pressure cooker</a> on high and add oil. </li>
<li>Add pork and sear on all sides. Once seared, add the beef broth, liquid smoke, and onion.
</li>
<li>Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises.
</li>
<li>Turn down the heat when the second white ring appears on the indicator rod, and cook for 20 minutes.
</li>
<li>Turn off the heat, and release the pressure by pressing the
button on the handle or by running cold water over the lid in the sink.
Once all pressure is released, open the lid.
</li>
<li>Remove pork and pull apart while hot with two forks. </li>
<li>Serve with BBQ sauce and mini-hamburger buns and dill pickle slices.</li>
</ol>
</td></tr>
</tbody></table>
</td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td><td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-left: 10px;"><br /></td>
</tr>
<tr>
<td style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 10pt; line-height: 16px; padding-right: 10px; padding-top: 10px;" valign="top" width="23%"><br /></td>
<td style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 10pt; line-height: 15px; padding-right: 5px; padding-top: 10px;" valign="top" width="49%"><br /></td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-17958593675096285952012-05-17T11:04:00.000-07:002012-05-17T11:05:40.727-07:00Fissler Vitaquick now in North America: Start Pressure Cooking!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF04tKgFsc2xeaa8znSRgzcpP-arIrslg980kJ2tO5wq2p3RUamp5y3BoxwX1FM2McYQtR-RUiJGFpgzZpgZHZIxVjqZ4x5rFVMDOhVkNs9mQPEzcEYXUfk08Sh1LcdWUMdttOMUHZ_kya/s1600/Vitaquick+Stylized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF04tKgFsc2xeaa8znSRgzcpP-arIrslg980kJ2tO5wq2p3RUamp5y3BoxwX1FM2McYQtR-RUiJGFpgzZpgZHZIxVjqZ4x5rFVMDOhVkNs9mQPEzcEYXUfk08Sh1LcdWUMdttOMUHZ_kya/s320/Vitaquick+Stylized.jpg" width="213" /></a></div>
Vitaquick pressure cookers just went up at <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">Fissler USA</a>. Check out all the different sizes, and start making "Gourmet Fast Food". That's the title of the recipe book that comes with every new Fissler Vitaquick. Here's a preview recipe to get you up to speed.<br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td rowspan="2" style="padding-right: 10px;" valign="top" width="27%"><br /></td>
<td colspan="2" style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 16pt; line-height: 35px; padding-right: 10px;"><b>Arroz con Pollo (Rice with Chicken)</b></td></tr>
<tr>
<td style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 10pt; line-height: 16px; padding-right: 10px; padding-top: 10px;" valign="top" width="25%"><b style="font-size: 14px;">Yields: 4-6 servings<br /><br />Ingredients:</b><br />
<br />
<br />
<li>3 Tbsp olive oil</li>
<li>1 1/2 lb chicken thighs or<br /> breasts, boneless and<br /> skinless</li>
<li>1/4 cup flour</li>
<li>1 tsp ground paprika</li>
<li>1/2 tsp cayenne pepper</li>
<li>1 1/2 tsp salt</li>
<li>1/4 tsp pepper</li>
<li>1 cup long-grain white rice</li>
<li>1/2 cup chicken stock</li>
<li>1/2 cup dark beer</li>
<li>1/2 cup tomato sauce</li>
<li>1/4 cup onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1/2 tsp ground cumin </li>
</td>
<td style="color: #505050; font-family: Arial,Helvetica,sans-serif; font-size: 10pt; line-height: 15px; padding-right: 10px; padding-top: 10px;" valign="top" width="48%"><b style="font-size: 14px;">Instructions:</b>
<br />
<ol>
<li>Coat the chicken in a mixture of flour, 1/2 tsp salt, pepper,
paprika, and cayenne pepper. Cut thighs or breasts in half if pieces are
very large.</li>
<li>Heat 2 Tbsp of oil in the cooker, and brown the chicken about 2
minutes per side on medium-high heat. Remove the chicken and set aside. </li>
<li>Add one more tablespoon of oil to the cooker and add the rice. Cook, stirring frequently, until the rice is brown and puffed.</li>
<li>Stir in onions, garlic, 1 tsp salt, and cumin. Cook until the onions are tender.</li>
<li>Stir in the tomato sauce, beer, and broth. Place the chicken gently on top of the rice mixture.</li>
<li>Close and lock the lid in place. Heat on high until pressure builds
and the indicator rod rises. Turn down the heat when the second white
ring appears on the indicator rod, and cook for 7 minutes.</li>
<li>Turn off the heat, and release the pressure by pressing the button
on the handle or by running cold water over the lid in the sink. Once
all pressure is released, open the lid.</li>
<li>Fluff the rice with a fork before serving. </li>
</ol>
</td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-76971402482223084682012-05-08T14:58:00.000-07:002012-05-08T15:14:07.025-07:00Food From the Grill and Jordan Wine in the GlassWe post recipes here at Fissler Foodies so that you can make fabulous food. And when you go to the effort to cook a great meal, it's nice to complement it with a great wine. We discovered some great wine recently when we attended <a href="http://blog.jordanwinery.com/2012/04/los-angeles-40th-anniversary-parties-photos-and-highlights/">Jordan Winery's 40th anniversary party</a>. And when we explored <a href="http://www.jordanwinery.com/">Jordan's website</a> we found great recipes!<br />
<br />
Jordan makes only two wines: a Cabernet Sauvignon and a Chardonnay. I usually don't like Chardonnay but this one was dry and not overly oaky, characteristics that made it transcend the typical California chardonnay. The Cab was fantastic. I know good wine when I taste it, thought I'm not a wine expert so I'm going to quote a few words from the winemaker that definitely applied to my experience: "smooth, approachable, a spectrum of fruit flavors...interwoven with a hint of spicy oak".<br />
<br />
The <a href="http://www.jordanwinery.com/culinary/recipes">recipe section</a> of Jordan's website is especially helpful for people like me who appreciate good wine yet don't have special expertise, because the recipes are paired with wine suggestions. So, if you've got a good red wine, like their 2008 Cabernet Sauvignon, they've got some great grilling recipes, like <a href="http://www.jordanwinery.com/culinary/recipes/69">Grilled Japanese Eggplant with Radicchio and Endive</a> and <a href="http://www.jordanwinery.com/culinary/recipes/59">Grilled Hanger Steak</a>. If you don't have a barbecue grill, you can substitute a grill pan like the <a href="http://www.fisslerusa.com/sample/2products/index12.php">Fissler Solea frypan</a> which has an innovative interior grilling surface called <a href="http://www.fisslerusa.com/sample/2products/index21.php">Novogrill.</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7a7L7dvhOhHeG6jXYtWai5bKDHYhikMsJEqrG0krz-i9A_c1WN57Spti3bFFdA7HodcyE-doY9jXOwpLPC3qp4J2GkvS-xAAXmhiofoQaMqzQ2gSeAr7zV8U-jHQvLxz1nBbdFrHJ2pg/s1600/Solea+frypan+with+food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7a7L7dvhOhHeG6jXYtWai5bKDHYhikMsJEqrG0krz-i9A_c1WN57Spti3bFFdA7HodcyE-doY9jXOwpLPC3qp4J2GkvS-xAAXmhiofoQaMqzQ2gSeAr7zV8U-jHQvLxz1nBbdFrHJ2pg/s320/Solea+frypan+with+food.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fissler Solea Frypan</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwT7cPb7w08bgh8UT0-2N_yHPnliuzNbq3ukZ1mchiD37p7xzSZ4dOIu8vo9SqysvI9imFsQNlHJfxLuRINO2nUDgXv5ovoRYDESbsGT1UebgEda5xty1QvyPx7xnGQxok3MVjOVbQhOZ/s1600/JordanWine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwT7cPb7w08bgh8UT0-2N_yHPnliuzNbq3ukZ1mchiD37p7xzSZ4dOIu8vo9SqysvI9imFsQNlHJfxLuRINO2nUDgXv5ovoRYDESbsGT1UebgEda5xty1QvyPx7xnGQxok3MVjOVbQhOZ/s320/JordanWine.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCkLaCpJsEiTfWmQ-c4g54Wfa1G1lAHJmlkmuRhrh04PEIFieGP55qa1VE3g0M0rbk13M97J9ez53GRjpddbrSDtcyAgh3bpmxuX8oPuv0Skaer-tfuIyj0dCC888n6eBjVP4fpByF6kA/s1600/JordanWine2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCkLaCpJsEiTfWmQ-c4g54Wfa1G1lAHJmlkmuRhrh04PEIFieGP55qa1VE3g0M0rbk13M97J9ez53GRjpddbrSDtcyAgh3bpmxuX8oPuv0Skaer-tfuIyj0dCC888n6eBjVP4fpByF6kA/s320/JordanWine2.JPG" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Comedians Ben Gleib and Ben Morrison seen at the Jordan Winery party</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mbjbU4S61zVqoOA9lbyzD6KsY9ro08GIByM6uBWg7wcC17OZNkXwVz8MRn_g5BL64Ku0b5VEayVhyi_x7m9TWqEFHFNNjZOnWHV6E4qs_7cnaPomHK4Gj5gSMViSWBuABLqSwFRWRc3B/s1600/hanger-asparagus-sidebar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mbjbU4S61zVqoOA9lbyzD6KsY9ro08GIByM6uBWg7wcC17OZNkXwVz8MRn_g5BL64Ku0b5VEayVhyi_x7m9TWqEFHFNNjZOnWHV6E4qs_7cnaPomHK4Gj5gSMViSWBuABLqSwFRWRc3B/s320/hanger-asparagus-sidebar.jpg" width="153" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hanger steak from the Jordan Winery website. Lots of gorgeous "food porn" like this, at the site.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuvImVeJOGg17f2jb7kFOeWS21NWI-eeISruuHyXoSmuxXFpCem14kNpAlNEHf6PfPc7h6O043xb_Jugi9p5qTv6F0PjQFhUZHNVcpWebfbl2BpA2-y5xN4SH61oruvGWNZTnjycctnuU/s1600/JordanWine3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuvImVeJOGg17f2jb7kFOeWS21NWI-eeISruuHyXoSmuxXFpCem14kNpAlNEHf6PfPc7h6O043xb_Jugi9p5qTv6F0PjQFhUZHNVcpWebfbl2BpA2-y5xN4SH61oruvGWNZTnjycctnuU/s320/JordanWine3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More grilled steak, at the Jordan Winery 40th anniversary party!</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-18231536278293744412012-04-11T21:11:00.001-07:002012-04-11T21:31:02.355-07:00Fissler and the Voltaggio Brothers<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dbdh9KfFdQU/T4YfqhE_ylI/AAAAAAAAAA4/ISqKWNUdrC4/s1600/IMG_3410.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-dbdh9KfFdQU/T4YfqhE_ylI/AAAAAAAAAA4/ISqKWNUdrC4/s320/IMG_3410.JPG" style="cursor: move;" width="320" /></a></div>
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One of the best things about working with Fissler cookware is the opportunity, once a year, to visit the International Home + Housewares Show and talk with other people who love our cookware. We spend a whole week talking about cooking, showing cooking products, and having chefs demonstrate cooking - with delicious edible results. </div>
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This year we were fortunate enough to have FOUR talented chefs grace our demonstration area, dazzling us with their cooking knowledge, style, and personalities! They have been kind enough to share some of their phenomenal recipes with us, which we will in turn share with <i>you</i>, starting with the first two chefs we had the pleasure of working with.</div>
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<tr><td class="tr-caption" style="text-align: center;">Bryan and Michael chatting while cooking</td></tr>
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Unless you have been hiding under a rock, or are a foodie faker (do you just pretend to watch the Cooking Channel, people??), you should be familiar with <a href="http://www.voltaggiobrothers.com/about" target="_blank">Bryan and Michael Voltaggio</a>. Both men competed on Season six Bravo's <i>Top Chef</i><i>. </i>Bryan is the "nice" one, Michael is the "dirty" one; and women of all ages find one or the other (or in many cases both) of them hot for a multitude of reasons. And if running their own restaurants (Bryan's <a href="http://www.voltrestaurant.com/" target="_blank">VOLT</a> in Maryland and Michael's <a href="http://mvink.com/" target="_blank">ink</a> in Los Angeles) wasn't keeping them busy enough, they agreed to come demonstrate for us for a couple of days!</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6vrP5b7DjQQ/T4YfQvjmLnI/AAAAAAAAAAU/oA1sRpj4qB0/s1600/IMG_0496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-6vrP5b7DjQQ/T4YfQvjmLnI/AAAAAAAAAAU/oA1sRpj4qB0/s320/IMG_0496.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you tell what sort of family secrets they are sharing?<br />
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<span class="Apple-style-span" style="font-size: small;">So, without further ado, let us share with you the Voltaggio brothers' Memphis Style Ribs and BBQ Baked Nuts!</span><br />
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<h4>
<span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small; text-decoration: underline;">MEMPHIS STYLE RIBS</span></h4>
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<span class="Apple-style-span" style="font-size: small;"><b>Ingredients for Dry Rub Seasoning</b></span></div>
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<span class="Apple-style-span" style="font-size: small;">3 2/3 </span><span class="Apple-style-span" style="font-size: small;">cups</span><span class="Apple-style-span" style="font-size: small;"> (730 grams) sugar</span></div>
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<span class="Apple-style-span" style="font-size: small;">6 oz (170 grams) Smoken Maldon salt</span></div>
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<span class="Apple-style-span" style="font-size: small;">4.95 </span><span class="Apple-style-span" style="font-size: small;">oz</span><span class="Apple-style-span" style="font-size: small;"> (140 grams) Aleppo pepper</span></div>
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<span class="Apple-style-span" style="font-size: small;">3.88 oz (110 grams) Smoked paprika</span></div>
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<span class="Apple-style-span" style="font-size: small;">2.82 oz (80 grams) Onion powder</span></div>
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<span class="Apple-style-span" style="font-size: small;">2.12 oz (60 grams) Ground black pepper</span></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Ingredients for Braising Liquid/Mop</b></span></div>
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<span class="Apple-style-span" style="font-size: small;">1 1/2 cups water</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/4 cup spiced ketchup</span></div>
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<span class="Apple-style-span" style="font-size: small;">1 tsp soy sauce</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 Tbsp of prepared dry rub seasoning</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 slabs pork ribs, approximately 3/4 pounds each</span></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Equipment</b></span></div>
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<span class="Apple-style-span" style="font-size: small;">Fissler Vitaquick 4 Liter Pressure Pan</span></div>
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<span class="Apple-style-span" style="font-size: small;">Smoking Gun and Applewood chips</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-size: small;">Combine all of the ingredients for the dry rub seasoning</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Mix water, ketchup and 2 Tbsp of the dry rub seasoning together to make your braising liquid. Set the remaining dry rub aside to season the ribs with after cooking.</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Place the ribs bone side down in a Vitaquick pressure cooker, place the braising liquid in the pressure cooker.</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Close and secure the pressure lid until the red indicator in handle turns green. Cook on high heat until 2 indicator rods are visible. </span></li>
<li><span class="Apple-style-span" style="font-size: small;">Lower the heat to low and maintain pressure for 15 minutes.</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Turn off heat and let the pressure naturally release for approximately 10 minutes. </span></li>
<li><span class="Apple-style-span" style="font-size: small;">Once all the pressure is released, slide open the pressure lid and carefully remove the ribs. Place in a shallow casserole and baste with the braising liquid/mop generously using a brush. </span></li>
<li><span class="Apple-style-span" style="font-size: small;">Cover the casserole with plastic wrap. </span></li>
<li><span class="Apple-style-span" style="font-size: small;">Using a smoking gun with apple wood chips, smoke the ribs twice. There should be generous smoke flavor to the meat.</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Baste again with the mop. Finally, dust the ribs with the remaining dry rub seasoning and serve.</span></li>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZCiiukptHMU/T4YfTF66fnI/AAAAAAAAAAc/YGye76L4Cuo/s1600/IMG_0515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-ZCiiukptHMU/T4YfTF66fnI/AAAAAAAAAAc/YGye76L4Cuo/s320/IMG_0515.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top Chefs Love Fissler - and we love them!!</td></tr>
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<h4>
<span class="Apple-style-span" style="font-weight: bold;"><u>BBQ "BAKED" NUTS</u></span></h4>
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<b>Ingredients</b></div>
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3 cups water</div>
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1 cup (150 grams) shelled hazelnuts, raw</div>
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1 1/4 tsp (7.5 grams) salt</div>
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2 1/4 tsp (14 grams) prepared dry rub seasoning</div>
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1/4 cup (56 grams) whole unsalted butter</div>
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1 cup (200 grams) whole diced tomatoes</div>
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2 Tbsp (30 grams) sorghum molasses</div>
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2 1/4 oz (65 grams) Newsom's bacon, diced</div>
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2.2 oz (62 grams) onion, minced</div>
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<b>Equipment</b></div>
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Fissler 4.5 liter pressure cooker</div>
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<ul>
<li>Combine the water, salt and hazelnuts in a large bowl and refrigerate overnight.</li>
<li>Place the soaked hazelnuts with the water in the Vitaquick pressure cooker.</li>
<li>Close and secure the pressure lid until the red indicator in the handle turns green. Cook on high heat until 2 indicator rods are visible.</li>
<li>Lower the heat to low and maintain pressure for 30 minutes.</li>
<li>Turn off heat and let the pressure naturally release in order to keep the hazelnuts whole. </li>
<li>Once all the pressure is released, slide open the pressure lid, remove the nuts, and let cool until ready to use. Reserve the cooking liquid.</li>
<li>In a small pan start rendering the bacon until the meat crisps and the fat starts rendering out. Add the onion and sweat until translucent. Continue to cook until the onion almost starts to caramelize. Add the sorghum molasses and cook until it begins to have a lazy bubble; the sugars will lightly caramelize, be careful not to burn as it will make the dish bitter.</li>
<li>This step should only take 1-2 minutes. Add the tomato and cook until almost dry (au-sec). </li>
<li>Add the hazelnut cooking liquid and the 4 grams of the dry rub seasoning.</li>
<li>Reduce the liquid by half. Add the hazelnuts and reheat until they are glazed with the sauce.</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fAfLvXy_-R4/T4YfdstghSI/AAAAAAAAAAs/VS4q2kZygws/s1600/IMG_0558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-fAfLvXy_-R4/T4YfdstghSI/AAAAAAAAAAs/VS4q2kZygws/s320/IMG_0558.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Voltaggio brothers, holding a plate of their delicious ribs</td></tr>
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<br /></div>Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5318243091675542697.post-34766695399122430352012-04-02T10:15:00.000-07:002012-04-02T10:15:45.038-07:00Fissler is a Winner!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8nW92HpRuNEV1J7MLHJ59oFNm0Q1m7QboriYOeabXmgFKH8fAMn3jEMOdvMTawCmxgzNOULhkT7iR-bRe5wMGfdNkKJmJwGt9DyzjfxcKVV9-IjyEK6R5rZYUjEVlJ7fbHdcXRVFyHDt/s1600/AboutLogo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8nW92HpRuNEV1J7MLHJ59oFNm0Q1m7QboriYOeabXmgFKH8fAMn3jEMOdvMTawCmxgzNOULhkT7iR-bRe5wMGfdNkKJmJwGt9DyzjfxcKVV9-IjyEK6R5rZYUjEVlJ7fbHdcXRVFyHDt/s1600/AboutLogo.JPG" /></a></div>The Fissler Pressure Pan was selected as the <a href="http://cookingequipment.about.com/od/ReadersChoice2012/ss/2012-Readers-Choice-Award-Winners-For-Cooking-Equipment_6.htm" target="_blank">Best Eco-Friendly Kitchen Product</a> in the About.com Reader's Choice Awards! Read the About.com review of the Pressure Pan <a href="http://cookingequipment.about.com/od/reviewsrecommendations/gr/FisslerPressure.htm" target="_blank">here</a>. Many thanks to you, the Fissler Foodies, for voting for Fissler. Keep on saving the planet by saving energy when you cook in a pressure cooker!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-34432037498552038592012-02-29T11:11:00.000-08:002012-02-29T11:11:10.193-08:00Fissler Pressure Cooker a finalist at About.com! You can vote!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcleCN9Hcb5QmNtMoY6rMjnVNeQS1t1CAmVBUP5VGQJa-D66tEsfdKEMAEiF9dBzz0glpJT4WFhtuu9rnMiAx5dYuDJ8FbiM7z3gpo8GnyjDRCIQDW_Ttmk6NUHnt5AyoQcLjpa2zP9eA/s1600/BPPPclosed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcleCN9Hcb5QmNtMoY6rMjnVNeQS1t1CAmVBUP5VGQJa-D66tEsfdKEMAEiF9dBzz0glpJT4WFhtuu9rnMiAx5dYuDJ8FbiM7z3gpo8GnyjDRCIQDW_Ttmk6NUHnt5AyoQcLjpa2zP9eA/s320/BPPPclosed.JPG" width="320" /></a></div>Yes Fissler Foodies: you can vote on your favorite eco-friendly kitchen product. And we know it's the Fissler Blue Point Pressure Cooker! Go to <a href="http://cookingequipment.about.com/od/ReadersChoice2012/l/blreaders-choice-best-ecofriendly-kitchenware.htm" target="_blank">About.com</a> to participate in the About.com Reader's Choice Awards for 2012. Why are <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">Fissler Blue Point Pressure Cookers</a> eco-friendly? Because pressure cookers save energy by reducing cooking time. And the thick <a href="http://www.fisslerusa.com/sample/1aboutfissler/index03.php" target="_blank">CookStar base</a> found on Fissler Blue Point pressure cookers retains more heat than thinner bases found on other brands. That means that even less fuel and energy is required for cooking. Thanks for voting!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-14293392196446051782011-12-29T12:25:00.000-08:002011-12-30T09:33:27.290-08:00Party Food for New Year's Eve and beyond, from Valerie Aikman-Smith's "Salt"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMrGpf3Pb-cdi2m-i7g1N0vkLXb5j5TGkfBQAEYlrMaNGVnCRy3Mf32s18BpidVc2a2b4a-1DEG1thPn2mRsCflaxb2OrIOirS0OgGXqsuEmHmFesR6kI87Kes3jI0HXa1XieZkj4TtGH/s1600/ValerieChips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMrGpf3Pb-cdi2m-i7g1N0vkLXb5j5TGkfBQAEYlrMaNGVnCRy3Mf32s18BpidVc2a2b4a-1DEG1thPn2mRsCflaxb2OrIOirS0OgGXqsuEmHmFesR6kI87Kes3jI0HXa1XieZkj4TtGH/s320/ValerieChips.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaahTo-sifNHXntfm8v31D2RKmKhmoITPYQpoYR2JscXGV5zRNrOodJeDbrloGFMS21OLfxheH5GwdvSdkvSU6-qWThwQS-DF0c5EWToTLyJVBeMU8D2XLwca1rt7u6Y0f5g066tYf9vyk/s1600/ValerieAikmanSmith.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaahTo-sifNHXntfm8v31D2RKmKhmoITPYQpoYR2JscXGV5zRNrOodJeDbrloGFMS21OLfxheH5GwdvSdkvSU6-qWThwQS-DF0c5EWToTLyJVBeMU8D2XLwca1rt7u6Y0f5g066tYf9vyk/s320/ValerieAikmanSmith.JPG" width="273" /></a></div>We all use salt in our cooking, but how often have you thought creatively about salt? Salt is more than just, well, salty. In the cookbook <a href="http://www.amazon.com/Salt-Cooking-Worlds-Favorite-Seasoning/dp/1845979125/ref=sr_1_1?ie=UTF8&s=books&qid=1308961626&sr=1-1" target="_blank">Salt: Cooking with the World's Favorite Seasoning</a>, Valerie Aikman-Smith presents salt beyond the shaker, using unusual salts (like the <a href="http://www.amazon.com/Salt-Harvested-French-Organic-Salt/dp/B000K6VP9Y" target="_blank">sel gris</a> and <a href="http://www.williams-sonoma.com/products/truffle-and-salt/" target="_blank">truffle salt</a> called for below) in recipes that extend to cocktails and desserts as well as entrees and appetizers.<br />
<br />
<a href="http://www.valerieaikman-smith.com/" target="_blank">Valerie Aikman-Smith</a> is a food stylist and writer based in Los Angeles. She trained in her native Scotland and started her cooking career working at Greens in San Francisco and the legendary Chez Panisse in Berkeley. Valerie then turned to food styling for film, television, commericials, and print. Valerie's talents mean that the photographs (by <a href="http://www.jonathangregson.co.uk/Home/Home.html" target="_blank">Jonathan Gregson</a>) in this cookbook are as gorgeous as the recipes are delicious.<br />
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For the Fissler Foodies' New Year's Eve party we are planning to serve Valerie's Corsican Fried Olives and Gold Potato Crisps with Truffle Salt. For both of these recipes we will use the <a href="http://www.fisslerusa.com/sample/2products/index32.php" target="_blank">Fissler Pressure Pan Set</a>, which comes with a deep fry basket, making it very easy to lift the crisps and olives out of the hot oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN6mjT7IpAI74WcWSOvfl2vgTi4D4T6IVulWYh-uecPWzIz5cs1IFvxrnaXkbzpUOJV9xJtSt6dZAfbb1oVRJkBVw_tgJv0n241ywdQNafdbWBttjSwgbbBe_ry6aO9k9gaLDajL1j-kZ/s1600/BluePointPressurePan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN6mjT7IpAI74WcWSOvfl2vgTi4D4T6IVulWYh-uecPWzIz5cs1IFvxrnaXkbzpUOJV9xJtSt6dZAfbb1oVRJkBVw_tgJv0n241ywdQNafdbWBttjSwgbbBe_ry6aO9k9gaLDajL1j-kZ/s320/BluePointPressurePan.jpg" width="277" /></a></div><br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Corsican Fried Olives</b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">Recipe courtesy of Valerie Aikman-Smith</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This is a recipe that you end up sharing with all your friends because they are so divine. One bite: that’s all it takes. It’s fun to use both black and green olives. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">40 pitted medium to large green and black olives </div><div class="MsoNormal">4 oz/115g goats cheese at room temperature</div><div class="MsoNormal">1 teaspoons herbes de Provence</div><div class="MsoNormal">Zest of 1 orange</div><div class="MsoNormal">1 egg </div><div class="MsoNormal">1 tablespoon of flour</div><div class="MsoNormal">1 cup/2oz/56g of panko or coarse breadcrumbs</div><div class="MsoNormal">2 cups/16fl oz/500ml of vegetable oil. </div><div class="MsoNormal">Sel de Gris to sprinkle</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You will need a pastry bag with a small nozzle.</div><div class="MsoNormal">Deep frying thermometer</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a bowl mix together the goats cheese, herbs and orange zest until smooth. Put the cheese mixture in the pastry bag and set aside.</div><div class="MsoNormal">Lightly beat the egg in a small bowl and set aside. Put the flour on a small plate and the breadcrumbs on another.</div><div class="MsoNormal">Take the pastry bag and pipe each olive until full with the cheese mixture.</div><div class="MsoNormal">Dip each olive in the flour, then the egg and toss in the breadcrumbs until well coated.</div><div class="MsoNormal">Heat the oil in a heavy bottomed pan until the oil reaches 350F/180C on a deep frying thermometer. If you don’t have a deep frying thermometer test the oil by dropping a breadcrumb in, it should turn golden brown in about 20 seconds.</div><div class="MsoNormal">Fry the olives in batches until crispy and golden brown about a minute. Drain on paper towels. Sprinkle generously with the sel de gris and serve.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*Panko are coarse Japanese breadcrumbs but if you can’t find them use regular.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><b><span style="font-family: "Times New Roman"; font-size: 12pt;">Gold potato crisps with truffle salt</span></b></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Recipe by courtesy of Valerie Aikman-Smith</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;"><br />
</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Potatoes, truffles and salt are a match made in heaven. The real trick to this recipe is to slice the potatoes wafer thin: a mandolin is a good tool for this. Use a gold potato like Yukon Gold or Yellow Finn.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">6 small/1lb/500g Yukon Gold potatoes</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Vegetable oil to fry</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Truffle salt</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Mandolin</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Deep Fat fryer</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Wash and dry the potatoes.</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Thinly slice the potatoes and put to one side.</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Heat the oil in the fryer until it reaches 350F/180C.</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Fry the potato slices in batches. Drain the potatoes on paper towels. </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 12pt;">Place the drained potato crisps in a bowl and sprinkle with the truffle salt, toss and serve.</span></div><div class="MsoNormal"><br />
</div><span style="font-family: "Times New Roman"; font-size: 12pt;"></span><span style="font-family: "Times New Roman"; font-size: 12pt;">To test if the oil is hot enough, drop a breadcrumb into the oil and it should turn golden brown in about 20 seconds.</span><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5318243091675542697.post-53896821641539544372011-12-20T08:26:00.001-08:002011-12-20T15:29:16.057-08:00Thanksgiving Turkey in Fissler’s Blue Point Pressure Cooker<div style="text-align: center;"><br /></div><div style="text-align: left;">Did you cook your Thanksgiving turkey in the oven? That’s what I did every year for a decade. This year, our oven was on the fritz and I was worried that the entire Thanksgiving dinner could be ruined if it failed in the middle of cooking. I have often heard that meat cooked in a pressure cooker is incredibly tender, so I decided to take a risk and make the turkey on the stove-top. Eventually, I made every dish on the stove and avoided the oven all together.</div> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Turkey Recipe:</p> <p class="MsoNormal"><o:p> </o:p>1 turkey</p> <p class="MsoNormal">Scoops of stuffing to fill the cavity</p> <p class="MsoNormal">4 cans chicken broth</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The 12 lb turkey didn’t fit into my <a href="http://fisslerusa.com/sample/2products/index32.php">6L Fissler Blue Point Pressure Cooker</a> whole. No problem! I used my <a href="http://fisslerusa.com/sample/2products/index64.php">Fissler Profession Boning Knife</a> to take off the sides from the leg through to the wing, and cooked the turkey in 2 batches.</p><div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOQeRBjFSZocxMOpDl4Yj4-VNA5TxY7DdjeMlsSNm__mWpT5MWR_P1g-lDa_8oWIsTwd0ePO8AmN1qTdGC8rVpxVyGG5Hdsxtu_u0Cz1UfyEqLIliXQRo9D8qtAmCF1TucJRhu-5Fbi4/s200/turkey+raw.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688249785546292338" style="color: rgb(0, 0, 238); text-decoration: underline; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 200px; " /><div></div><div><div style="text-align: left;">I put the legs and wings into the <a href="http://fisslerusa.com/sample/2products/index31.php" style="text-align: left; ">Blue Point Pressure Cooker</a><span class="Apple-style-span" style="text-align: left; "> and added 2 cups of chicken broth. The lid of the Blue Point feels very secure, and as I swiveled the top on and locked it in place, I knew there was no danger of anything going wrong (exploding is my biggest fear!) On medium heat, I cooked the legs and wings for 40 minutes. While it was cooking, I made stuffing.</span></div> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The Blue Point Pressure Cooker is surprisingly quiet while cooking. When I opened the lid, much of the liquid had been absorbed into the meat and it was incredibly tender.</p><p class="MsoNormal">I stuffed the cavity of the remaining half of the turkey with stuffing made from Pepperidge Farm Herb Stuffing with dried Bing Cherries and cranberries, almonds and cubes of Fuyu persimmons. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I placed that into the Blue Point Pressure Cooker, added 2 cans of chicken stock and brushed the top with butter. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I cooked it on medium heat for 45 minutes. After taking the turkey (minus legs and wings) out, there were enough drippings in the pan to add to the Pumpkin Sage Gravy. The turkey was deep honey brown and looked great! I was surprised that pressure cooking a turkey added as much color as it did. Besides being in pieces, it looked and smelled like a turkey right out of the oven! With a smaller turkey, whole chicken, or if I had used the 8L Blue Point Pressure Cooker (mine is 6L), I could have cooked it all at once.</p><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04MJrKha7oh1ztlVLsR9HLUojx9p1dQJLtMXIZmzLMuJ2E9S_eaWOc2g59mIpFXf-BEfxaFdCma87S2_JA-OvzJObTbbGEvhg8mv4DnDxuN9TqOvoxPIBJ0cB342ur9YHGPeyo3RMLHs/s400/Cooked+Turkey.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688251122989589154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><p class="MsoNormal"><br /></p><p class="MsoNormal">The stuffing inside the turkey was much moister and more delicious than the rest of the stuffing. Next time, I might just cook all the stuffing in with the turkey. I used the turkey drippings to make Pumpkin Sage Gravy (it's incredibly delicious!) Here's what the drippings looked like:<img src="http://www.blogger.com/img/blank.gif" alt="Add Image" border="0" class="gl_photo" /></p><div style="text-align: -webkit-auto;"><div style="text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-lERmkQBIBYMMT1DodDWMN3hD9mk3k6d7Dees0wW-I1qlYkrPeYbW3JSRk5zBygYMwej3coDoghQk9jT-hPIFzhYxHg_RR-5gaiUpH_RASQMh-9WJz421Hk14noZOBIKEBg6gXU41KM/s320/Turkey+drippings.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5688254131105379954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /><div></div><div></div></div><div style="text-align: left; "></div><p class="MsoNormal" style="text-align: left; "><o:p></o:p></p><p class="MsoNormal" style="text-align: left; "><o:p></o:p></p></div><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The meal was a huge success! Two out of Five diners said it was the best Thanksgiving dinner they have had and we all agreed that it was the best turkey I have ever cooked.</p> <p class="MsoNormal"><o:p> </o:p></p></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-21029447365300179562011-11-30T16:08:00.000-08:002011-11-30T16:08:21.592-08:00Julia Child's Braised Red Cabbage!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuY8CVZu0YI7GrTqosoZuS0IOioeegwo_JmXljhaJQgJKVPWvF3i85igJuSnpk9v4ngF1FyfkMC7LliscICqM23AcZvJHThYJrDvwEUhIKDrPVrJf8nrLYMKOoarotfXAoeIUQdV8XybUh/s1600/RedCabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuY8CVZu0YI7GrTqosoZuS0IOioeegwo_JmXljhaJQgJKVPWvF3i85igJuSnpk9v4ngF1FyfkMC7LliscICqM23AcZvJHThYJrDvwEUhIKDrPVrJf8nrLYMKOoarotfXAoeIUQdV8XybUh/s320/RedCabbage.jpg" width="320" /></a></div>It's the time of year for hearty winter vegetables, especially those in the cabbage family. Red cabbage is a favorite of mine, but the traditional method, like the one in Julia Child's <a href="http://www.amazon.com/Mastering-Art-French-Cooking-Set/dp/0307593525" target="_blank">"Mastering the Art of French Cooking"</a>, calls for five hours of cooking time. I just don't have that kind of time so I figured that this recipe was a perfect candidate for converting to the <a href="http://www.fisslerusa.com/sample/2products/index30.php" target="_blank">speedy pressure cooker</a>. Plus, here in Southern California, it doesn't really get very cold, so heating up the kitchen for five hours is more stifling than cozy. I also cut back the <a href="http://recipes.sparkpeople.com/recipe-calories.asp?recipe=1019328" target="_blank">calories from the original recipe</a> by leaving out the bacon but if you want to leave it in, go <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1019328" target="_blank">here</a> for the instructions from the original recipe. Here's my pressure cooked revision of Chou Rouge a la Limousine (Braised Red Cabbage with Red Wine and Chestnuts).<br />
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1 carrot thinly sliced<br />
1 medium onion sliced<br />
2 T butter<br />
1 medium head red cabbage, quartered and thinly sliced<br />
1 tart apple cubed<br />
2 cloves garlic crushed<br />
2 bay leaves<br />
6 cloves<br />
1/4 tsp nutmeg<br />
1/2 tsp salt and 1/2 tsp pepper<br />
2 cups red wine (as Julia says, "good, young red wine: Bordeaux, Macon, Chianti)<br />
2 cups stock (you can use any type: veggie, chicken, beef)<br />
approximately a dozen peeled, cooked chestnuts cut in half or quarters (You may be able to find these canned or jarred)<br />
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Using a pressure cooker without the lid, saute the onions and carrots in butter for about ten minutes on medium heat. Add cabbage and continue stirring and cooking for ten minutes. Add everything but the chestnuts and bring to a simmer (this is the step shown in the photo). Place pressure lid on and bring to high pressure. Lower heat but maintain high pressure. Cook for one hour. Release pressure. Add chestnuts, simmer for five to ten minutes. Check flavor and add more salt to taste. If you feel it needs a touch more acidity add a few tablespoons of red wine vinegar. Great with sausages, turkey, mashed potatoes or any old-fashioned winter meals.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-65416357714585155032011-09-28T10:16:00.000-07:002011-10-15T10:14:30.632-07:00Pumpkin and Meat Stew Recipe cooked in the Pressure Cooker<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwplMlveYD2Kq-00VUQ3u5Felr9LzPl2VkfgJ2nfnk17aEUc4Tg2ifEXu5lm9wSv24z62ERgPtDGthJKGkBIkv3uwRAdX2EOjjw0sI8hwFontLyRIQOO-mHEG-rzWKfCMGe4lYNhi64qY/s1600/Pumpkin+stew+in+presure+cooker.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5657461963819217554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwplMlveYD2Kq-00VUQ3u5Felr9LzPl2VkfgJ2nfnk17aEUc4Tg2ifEXu5lm9wSv24z62ERgPtDGthJKGkBIkv3uwRAdX2EOjjw0sI8hwFontLyRIQOO-mHEG-rzWKfCMGe4lYNhi64qY/s400/Pumpkin+stew+in+presure+cooker.jpg" style="cursor: hand; cursor: pointer; float: right; height: 183px; margin: 0 0 10px 10px; width: 252px;" /></a></span><span class="Apple-style-span">This is a delicious recipe that I found on Fissler's International newsletter. There's nothing better than savory pumpkin dishes when the season is right. They are hearty, inexpensive, so satisfying and the color is gorgeous!</span><br />
<div><br />
<div>You can make this in any <a href="http://fisslerusa.com/sample/2products/index32.php">Fissler Blue Point Pressure Cooker</a> and adjust the recipe to fit the size of your pot. This recipe fits great in m<span class="Apple-style-span">y <span class="Apple-style-span" style="line-height: 18px;">6.0 L / 6.4 qt pot. The Blue Point Pressure cookers are perfect for making soft, melt-in-your-mouth pumpkin dishes- perfect for the harvest season!</span></span><br />
<div><div><span class="Apple-style-span"><br />
</span></div><div><span class="Apple-style-span">Ingredients:</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">1 Hokkaido squash, ie medium-sized pumpkin (1–1.2 kg/2–21/2 lb)</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">1 tbsp peanut oil, 250 g</span><br />
<span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">9 oz minced pork</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">1 tsp salt, 5 tbsp soy sauce</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">8 tbsp sweet rice wine (mirin)</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">200 ml/7 fl oz water</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">1 tbsp cornflour</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">1–2 tbsp water</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">Preparation time: 45 min</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="background-color: white; line-height: 16px;">Instructions:</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;">Cut the squash in half and cut off the stalk. Remove the filaments and seeds, rinse and pat dry. Cut the squash into 3–4 cm/11/4–11/2 in chunks.<br />
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Heat the peanut oil in the pressure cooker, add the minced pork and fry while stirring to prevent it from sticking together. Add the chunks of squash and fry briefly. Season with salt, soy sauce and rice wine, then add the water.<br />
<br />
Close the pressure cooker, following the instructions. Bring pressure up to cooking level 2 (speed setting) and heat the pan over high heat. As soon as the second ring appears, start the cooking time of about 5 minutes.<br />
<br />
Depressurise, following the instructions, and remove the lid.<br />
<br />
Mix together the cornflour and water and add to the squash and minced pork mixture to thicken it. Season to taste with a little salt.</span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"><span class="Apple-style-span">Tip:</span></span></div><div><span class="Apple-style-span" style="background-color: white; font-size: 12px; line-height: 16px;"><span class="Apple-style-span">The Japanese rice wine (mirin) is only used as a seasoning while cooking. On the other hand, warm sake is drunk to accompany the food.</span></span></div><div><span class="Apple-style-span" style="background-color: white; color: #616265; font-family: Arial,Helvetica,sans-serif; font-size: 12px; line-height: 16px;"><br />
</span></div></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5318243091675542697.post-1636949727919247762011-08-22T10:29:00.000-07:002011-08-22T10:29:57.918-07:00The Veggie Queen's e-cookbook Guides You on Your Path to Quick Pressure Cooked meals!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtf3v_PjM-FvKINSg7LbS96hLlILn2ZHoagjOYkpz0Qo4xtd1y6U1dBY7yB-EfK6UZbEZw50HVsFSC_ftT3jI3cw0lN1M1C4_kUNpsb_iB-AFqYAX9O-LDyNUqcUKfzZ2lbtuMVn2l3jQ1/s1600/VeggieQueen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtf3v_PjM-FvKINSg7LbS96hLlILn2ZHoagjOYkpz0Qo4xtd1y6U1dBY7yB-EfK6UZbEZw50HVsFSC_ftT3jI3cw0lN1M1C4_kUNpsb_iB-AFqYAX9O-LDyNUqcUKfzZ2lbtuMVn2l3jQ1/s1600/VeggieQueen.jpg" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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</style> <![endif]--> <h2><span style="font-size: 12.0pt; font-weight: normal; mso-bidi-font-size: 18.0pt; mso-bidi-font-weight: bold;">If you are still on the fence about the value of a pressure cooker, <a href="http://www.theveggiequeen.com/book.html">invest $12.95 in Jill Nussinow’s e-cookbook, The New FastFood™: The Veggie Queen™ Pressure Cooks Whole Food Meals in Less than 30Minutes</a>. Jill, a registered dietitian, known as <a href="http://www.theveggiequeen.com/">The Veggie Queen™</a> presents all the information you need to help you select a pressure cooker (size, pressure settings, lock top), the advantages of pressure cooking (speed, ease, energy savings, taste, nutrition) and of course, dozens and dozens of delicious recipes. </span></h2><h2><span style="font-size: 12.0pt; font-weight: normal; mso-bidi-font-size: 18.0pt; mso-bidi-font-weight: bold;">I was especially pleased to find instructions on pressure cooking some unusual grains such as the Ethiopian grain teff and Italian farro. I think my favorite section though, is the dessert chapter. The pressure cooker is usually not the first kitchen tool you think of for dessert, but you would be amazed at the sweet treats that it can produce. Jill includes ten dessert recipes that are totally satisfying yet super healthy because of the grains and fruits that are their foundation.</span></h2><h2><span style="font-size: 12.0pt; font-weight: normal; mso-bidi-font-size: 18.0pt; mso-bidi-font-weight: bold;">There are some intriguing ideas presented here on why pressure cookers are more popular in Europe and why some of the best pressure cookers are manufactured there. Jill presents the theory that the availability of fast food and processed foods in the U.S. made the speed of pressure cooking less necessary. Europeans, without those “conveniences” took to pressure cooking more readily, to solve the problem of getting meals on the table quickly. And because pressure cooking was always more popular there, European cookers were manufactured to higher standards, with better materials (steel instead of aluminum) and with more innovations (spring valves instead of “jigglers” to release pressure). German pressure cookers by Fissler, such as <a href="http://www.fisslerusa.com/sample/2products/index30.php">Fissler’s Blue Point</a>, are a good example. </span></h2><h2><span style="font-size: 12.0pt; font-weight: normal; mso-bidi-font-size: 18.0pt; mso-bidi-font-weight: bold;">So, visit Jill’s website (where you will find some <a href="http://www.theveggiequeen.com/recipes.html">preview recipes</a>) and get a copy of The New Fast Food™ and then find the right pressure cooker from <a href="http://www.fisslerusa.com/">Fissler!</a></span></h2><br />
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5318243091675542697.post-90571777613721409962011-08-02T14:02:00.000-07:002011-08-02T14:02:42.472-07:00Is time spent in the kitchen, hard on your feet and legs? WellnessMats to the rescue!<div style="color: black; font-family: inherit;"><span style="font-size: small;">The Fissler Foodies spend a lot of time in the kitchen. Not because we have to, but because we love to. We cook to live and we live to cook. Sometimes we pull out the portable <a href="http://www.fisslerusa.com/sample/2products/index40.php">CookStar Induction Pro</a> and cook with friends at the dining table. But even that means prep time standing on the hard kitchen floor. When we were given a <a href="http://wellnessmats.com/">WellnessMat</a> recently we wondered why we hadn't thought of getting one before. WellnessMats are polyurethane mats that are medically proven to promote proper circulation and reduce fatigue. </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"> We are kind of into the technical side of things, so we rather enjoyed reading this explanation of why WellnessMats work the way they do: "WellnessMats feature a remarkably elastomeric and resilient core, that offers 50% more cushioning than other mats in the category, making them dramatically different from other anti-fatigue mats on the market today. Advanced Polyurethane Technology (APT) allows WellnessMats cushiony core to permanently bond with the abrasion, stain, and microbial resistant outer layer. Called cross-linking, the polyurethane molecules permanently bond through a process called thermosetting. What that means is that the mats will never delaminate and that the unmatched comfort and longevity of all WellnessMats are permanently locked into every fiber." </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNumwvPeimFKm7MfV1_HFTuUDOu_3P0tyNAbndxnZkU5pS_hDU54P5h9X2j9t1ekoFy-S2JgUwwx4KCdYWJw3rDjQyYxwV3I31U9ysfP0AYOyN02btIn8hsNVwo1S2fZ9DvMbILS6WckF/s1600/WellnessMat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNumwvPeimFKm7MfV1_HFTuUDOu_3P0tyNAbndxnZkU5pS_hDU54P5h9X2j9t1ekoFy-S2JgUwwx4KCdYWJw3rDjQyYxwV3I31U9ysfP0AYOyN02btIn8hsNVwo1S2fZ9DvMbILS6WckF/s320/WellnessMat.JPG" width="213" /></a></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Okay, thank you WellnessMats for the high tech details. What we can tell you from personal experience is that our legs and feet immediately felt better when we were standing at the counter or washing dishes. Sometimes we even walk through the kitchen just to stand on it!</span></div><span style="color: black; font-size: small;"><span style="font-family: inherit;">You can get your own Wellness Mat through Williams Sonoma, Frontgate, Chefs and hundreds of specialty retailers across the country, as well as at the WellnessMats <a href="http://wellnessmats.com/">site</a>. They come in different sizes, colors and surface patterns to match your kitchen and your cookware.</span></span><span style="color: #595959; font-family: Tahoma; font-size: 10pt;"> </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5318243091675542697.post-48566472210034920822011-07-20T16:37:00.000-07:002011-07-20T16:37:16.919-07:00Real Madrid celebrates Spain in Los Angeles with chef Jose Andres at SLS Hotel!<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal">One of the perks of being a Fissler Foodie in Los Angeles is getting invited to fancy foodie events. Yes, it can be hard to tear us away from our own kitchens, but when it involves a special appearance by the world champion soccer team and food from one of the best chefs on the planet, we’re willing to put away the pressure cooker for a night. On Monday we attended a fantastic party at the <a href="http://www.slshotels.com/">SLS hotel</a> given by <a href="http://www.spain.info/">The Spanish Tourist Office</a> to celebrate Spain and particularly the capital, Madrid. MC Drew Carey introduced the guests of honor; the incredible athletes of <a href="http://www.realmadrid.com/cs/Satellite/en/Home.htm">Real Madrid</a>, winners of the 2010 Soccer World Cup. Team members, including Cristiano Ronaldo, Kaka, Iker Casillas, and Karim Benzema mingled with athletic icons from other sports, like Laird Hamilton and Gabrielle Reece, Lindsey Berg, Kim Glass, Kenneth Faried and Jeff Adrien. And it wouldn’t be a party in LA without Hollywood film stars like Gabrielle Union, Camilla Belle, Olivier Martinez, Jessie Williams and Scotty Granger who were joined by Spanish counterparts including Paz Vega, Jordi Molla and Elsa Pataky. You can see a sweet video of Real Madrid players talking about what they love about the home city of their team at: <a href="http://www.ineedspain.com/">www.ineedspain.com</a><span class="MsoHyperlink"> </span>and at 1:05 they start to talk about Spanish food, especially tapas! So, of course, tapas was the food we celebrated with that night. Jose Andres, the James Beard award winning Spanish chef of <a href="http://thebazaar.com/">Bazaar</a>, the restaurant at the SLS hotel, created an incredible array of tapas, from foie gras cotton candy, manchego cheese, <i style="mso-bidi-font-style: normal;">gazpacho</i>, <i style="mso-bidi-font-style: normal;">jamón con tomate</i>, <i style="mso-bidi-font-style: normal;">tortilla española</i>, huge pans of paella and luscious apricot flan and chocolate lace lollipops for dessert. If you want to create tapas at home check out one of Jose Andres’ cookbooks. He has written several cookbooks including the companion to the PBS series, <i><a href="http://www.amazon.com/gp/product/030738263X/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1400053595&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1FSJKP0ZXK7MYVESK3SN">Made in Spain: Spanish Dishes for the American Kitchen</a></i> and <i><a href="http://www.amazon.com/Tapas-Taste-America-Jose-Andres/dp/1400053595">Tapas: A Taste of Spain in America</a></i>. We ended the night with a glass of cava (the Spanish bubbly) and a toast to Spain for its fabulous food and a culture that celebrates the pleasure in life.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyYCHohziWfWAUe_X6zEWFbpQ96zBIyFhW-L9Vqmd140wnJQ0sZ_Raezw0EAc5Yf-_JNTePva2O7mxcvhy-OBPs5gBqJ3cMiidxJdXJ0ML3IzjAolOmaZdD4X2ppQPnUDD1thJROCiv50/s1600/ReeceHamilton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyYCHohziWfWAUe_X6zEWFbpQ96zBIyFhW-L9Vqmd140wnJQ0sZ_Raezw0EAc5Yf-_JNTePva2O7mxcvhy-OBPs5gBqJ3cMiidxJdXJ0ML3IzjAolOmaZdD4X2ppQPnUDD1thJROCiv50/s320/ReeceHamilton.jpg" width="214" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6JCPg4sHbVX1H833RvcsT5gEJGfb-0PjThfORcNR7b44028_1E67puBQjKOV7A8keoNZ-3oPZakbCJOk2SY_Lf0Yc3KTHefVKbcc5H6rDXKvT9AhBaLTzwMFPUBoMRrlyJVQ-DtJ4MFK/s1600/RealMadrid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6JCPg4sHbVX1H833RvcsT5gEJGfb-0PjThfORcNR7b44028_1E67puBQjKOV7A8keoNZ-3oPZakbCJOk2SY_Lf0Yc3KTHefVKbcc5H6rDXKvT9AhBaLTzwMFPUBoMRrlyJVQ-DtJ4MFK/s320/RealMadrid.jpg" width="320" /></a></div><div class="MsoNormal"><span class="MsoHyperlink">Photos courtesy of <a href="http://thomasraabphotography.com/">Thomas Raab Photography.</a></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-72646841443276142432011-07-19T22:24:00.001-07:002011-07-20T06:45:57.240-07:00Mushroom Gravy using a juicer and pressure cooker!<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbP7B3DJAaC6p3yyhlmaFZ8NxslZ1u_fCybUSP86zjF7S4WWIgVkt1P9PdBedlwtWLwJg-kMsJruKtN4xQI0opbXKP-bRUnGeldkDg0uO9DaoAFwZfNKY7HzehOlfjHcWp2zDWFoOKQV8/s400/Mushroom+Gravy+Bernardii.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 264px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5631301853726914258" /><p class="MsoNormal">I was in <st1:state st="on"><st1:place st="on">Colorado</st1:place></st1:state> last week and it the weather was unbelieveable.<span style="mso-spacerun:yes"> </span>Generally the <st1:place st="on">Front Range</st1:place> area gets very dry summers, but for some reason this summer was riddled with monsoon storms every afternoon!<span style="mso-spacerun:yes"> </span>The rains brought out mushrooms in abundance.<span style="mso-spacerun:yes"> </span>If you have been following this blog you will see that I love mushrooms and look for them wherever I go.<span style="mso-spacerun:yes"> </span>Driving down <st1:street st="on"><st1:address st="on">Nevada </st1:address></st1:street><st1:street st="on"><st1:address st="on">Ave</st1:address></st1:street> in <st1:city st="on"><st1:place st="on">Colorado Springs</st1:place></st1:city>, there were clusters of some form of Agaricus lining the median so I stopped off and gathered them by the armloads!<span style="mso-spacerun:yes"> </span>It turns out they are “salt-loving” Agaricus Bernardii and grow along the roadside because of the salt they use to melt the snow.<span style="mso-spacerun:yes"> </span>The grocery-store Button mushrooms are also a form Agaricus, but these are about 3-10 times the size, largely mature underground and have a brownish-grey cap that is often cracked-looking.<span style="mso-spacerun:yes"> </span>Please don’t use my descriptions as your only form of identification.<span style="mso-spacerun:yes"> </span>Mushrooms can cause severe gastrointestinal distress or even death, so please do your own thorough research before eating anything.</p><p class="MsoNormal">That being said, Agaricus Bernardii are not only safe to eat but delicious!<span style="mso-spacerun:yes"> </span>They have a fantastic perfume-y rather than earthy scent.<span style="mso-spacerun:yes"> </span>The only problem is that there was too little time to eat them all!<span style="mso-spacerun:yes"> </span>Before serving to friends and family, I always eat a small quantity of a new mushroom first, wait, eat a larger quantity and only after my stomach feels fine will I offer them to others.<span style="mso-spacerun:yes"> </span>I cleaned them thoroughly using my <a href="http://fabrikatorsusa.com/index_product1.html">Skrub’a Veggie Gloves</a> and after the first 2 full meals there was still a pound of stunningly gorgeous mushrooms left over.<span style="mso-spacerun:yes"> </span>How to save them?<span style="mso-spacerun:yes"> </span>Dry them?<span style="mso-spacerun:yes"> </span>Sautee and freeze them?<span style="mso-spacerun:yes"> </span>Neither of these normal preservation techniques is highly recommended for Agaricus in general, so I had to be creative.<span style="mso-spacerun:yes"> </span>I know…Mushroom Gravy!</p> <p class="MsoNormal"><o:p> </o:p></p> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZ1bZjKS9Bt9NXBORaz0g9PkFk5KK-HY9a9GmnHToA6xpeH_2SFetvmeKPbWdg4KwRduSb9VunCGgygEsMI00LzbqaOxlxeWEpm2pqclwk6czPYU3cLQDKPGOd8-KxinANnw1AR4TuiA/s400/Mushroom+Gravy+Skrub%2527a.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 267px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5631308764892994418" /><p class="MsoNormal">Here are the ingredients:</p><p class="MsoNormal">1 pound Agaricus Bernardii mushrooms</p><p class="MsoNormal">1/3 cup dried Morel mushrooms</p><p class="MsoNormal">3 T fresh Thyme</p> <p class="MsoNormal">1 t fresh Rosemary</p><p class="MsoNormal">2 t chili powder</p><p class="MsoNormal">2/3 cup onion</p> <p class="MsoNormal">2 T Safflower oil</p> <p class="MsoNormal">¼ cup butter</p><p class="MsoNormal">¼ cup white flour</p><p class="MsoNormal">9 cloves garlic</p> <p class="MsoNormal">3 cups chicken stock</p> <p class="MsoNormal">Salt and black pepper to taste</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Preparation:</p> <p class="MsoNormal">I had some dried Morels, so first off I reconstituted them using hot water.<span style="mso-spacerun:yes"> </span>I also kept the cup of mushroomy-water to use later.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">Using my <a href="http://www.slowjuicer.com/slowjuicer-1.html">Hurom Slow Juicer</a> I juiced all the mushrooms and the onion and even the herbs, as you can see in the photo below.<span style="mso-spacerun:yes"> </span>It’s really so much more than just a juicer!<span style="mso-spacerun:yes"> </span>Juicing allows the mushrooms to be pulverized (I added both the juice and the pulp) so that the gravy remained textured yet smooth.<span style="mso-spacerun:yes"> </span></p> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLbnDX2k-F1jtcbSo4CcaaUanplbDd2q_bj6qyytIU1zGRaxf8zR7N8WtCjSRVoimqc7RDmsPuBH8VdZZz3-yEEE613rC5RLVADEHAsoTtjhaivcy2KgOFIOIv46yp5NU9py-NE2U9BQ/s320/Mushroom+Gravy+juicing+thyme.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 192px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5631302315266822722" /><p class="MsoNormal">Until now I had never used a pressure cooker.<span style="mso-spacerun:yes"> </span>Honestly, they scared me a little!<span style="mso-spacerun:yes"> </span>But I felt safe to use my <a href="http://fisslerusa.com/sample/2products/index31.php">Fissler Blue Point Pressure Cooker</a> because for one it’s quiet (like the Hurom Slow Juicer!).<span style="mso-spacerun:yes"> </span>Also it has safety valves that allow steam to escape instead of causing the pot to explode.<span style="mso-spacerun:yes"> </span>And Fissler makes it so easy to use that I was actually excited to try it.<span style="mso-spacerun:yes"> </span>I had heard great things about pressure cookers cutting cooking times down significantly and because mushrooms are very difficult to over cook, this seemed like a great recipe to experiment with.</p> <p class="MsoNormal"><span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">Cooking:</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">On medium heat, I made a roux in the open-top pressure cooker using the Safflower oil, butter and white flour (heating the oil then slowly adding in the flour so that it doesn’t get lumpy).<span style="mso-spacerun:yes"> </span>Then I added garlic and browned it.<span style="mso-spacerun:yes"> </span>After that I added in all the chicken stock, mushroom and onion juice and all the pulp.<span style="mso-spacerun:yes"> </span>I stirred it up, closed the lid and let it go.</p> <p class="MsoNormal">I shook the pot once in a while to keep it from sticking to the bottom.<span style="mso-spacerun:yes"> </span>After 5 minutes I turned down the heat to low and let it cook for another 5 minutes.<span style="mso-spacerun:yes"> </span>I took it off the heat, allowed the steam to escape and waited until the <a href="http://fisslerusa.com/sample/2products/index31.php">Fissler Blue Point Pressure Cooker</a> unlocked, letting me know that it was safe to take the top off.<span style="mso-spacerun:yes"> </span>It’s really a great feature that it doesn’t allow me to open the top until it had cooled down enough.</p> <p class="MsoNormal">The mushroom gravy tasted savory and delicious.<span style="mso-spacerun:yes"> </span>We will use it on steak tonight!<span style="mso-spacerun:yes"> </span>And the rest I can freeze and the mushrooms will be preserved with all their juices and flavors intact.</p> <p class="MsoNormal">If you end up with a bumper crop of mushrooms, I highly recommend making gravy in your <a href="http://fisslerusa.com/sample/2products/index31.php">Blue Point Pressure Cooker</a>. It was so easy to use: I put everything in and instead of standing over the pot stirring, I had the freedom to clean the entire kitchen while it cooked, saving time and energy. I can't wait to use it again!</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwqw_iEzhRvpArx38nxkT2sg0VsY7kAazpXw8wzrRRBOhLtqHcwoXllg1nm_YMe8Yjan021xpkVbvwAfBmSg0qwdNudu73qwr9-5yFvCzGxMhUEHNMkepQs6sMu3h2sie0QpU2oFyY-4/s320/Mushroom+Gravy+unstirred.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 180px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5631304008905422866" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5318243091675542697.post-22757495256445232952011-06-29T10:32:00.001-07:002011-06-29T14:23:55.243-07:00Hurom Slow Juicer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfj2kkI6cBNA1mcz0bw6lxmXq6mj31Uy_2VMYphsEeu-VaqglUuW84EIhM3Gg9TBYnrcTQ1eQvXU-cjrzVA6Fy8lBPpVBtJIjYQjDE67e848tgKqcPSScwrrKiPLu-xEVJTLBPwiF9Vfg/s1600/Juicer+with+papaya+juice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 231px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfj2kkI6cBNA1mcz0bw6lxmXq6mj31Uy_2VMYphsEeu-VaqglUuW84EIhM3Gg9TBYnrcTQ1eQvXU-cjrzVA6Fy8lBPpVBtJIjYQjDE67e848tgKqcPSScwrrKiPLu-xEVJTLBPwiF9Vfg/s320/Juicer+with+papaya+juice.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5623752789706757858" /></a><p class="MsoNormal">I can’t tell you how thrilled I am with the Hurom Slow Juicer.<span style="mso-spacerun:yes"> </span>I literally have 4 other juicers in my cabinets right now: one vintage aluminum citrus press, one electric rotating citrus juicer, one super heavy duty Champion Wheatgrass juicer, and one Breville Juice Fountain.<span style="mso-spacerun:yes"> </span>I actually adore the vintage aluminum citrus press, even though it takes a lot of arm strength when I am squeezing lots of lemons.<span style="mso-spacerun:yes"> </span>If friends come over, they might chose to use the electric citrus juicer, but it’s too slow and awkward for my taste.<span style="mso-spacerun:yes"> </span>The Champion was my Mom’s and I don’t think she has taken it out of the cabinet for over a decade- it’s just too heavy!<span style="mso-spacerun:yes"> </span>The Breville came in handy before I really got serious about juicing, but it was always a mess to clean and left me with a glass of only half juice with a thick foamy layer over the top.</p> <p class="MsoNormal">I’m proud to say that I have entered the new millennium of juicing.<span style="mso-spacerun:yes"> </span>The <a href="http://www.slowjuicer.com/slowjuicer-1.html">Hurom Slow Juicer</a> is the first of its kind: an upright masticating juicer.<span style="mso-spacerun:yes"> </span>It presses the juice from the produce (like a mortar and pestle) rather that using centrifugal force to spin and chop the produce into minuscule pieces and then separate the juice from the pulp.<span style="mso-spacerun:yes"> </span>You can see in the <a href="http://www.slowjuicer.com/slowjuicer-6.html">Demo Video</a> how different it is from the typical high-speed juicer.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">So here’s why I like it so much better.<span style="mso-spacerun:yes"> </span>Firstly, it’s quiet.<span style="mso-spacerun:yes"> </span>It’s kind of embarrassing to admit but I have always been scared by loud appliances (like vacuums for instance).<span style="mso-spacerun:yes"> </span>It really does make a difference by lowering my state of agitation.<span style="mso-spacerun:yes"> </span>Secondly, I don’t end up with a glass full of foam!<span style="mso-spacerun:yes"> </span>I get well-integrated whole juice that looks and tastes better.<span style="mso-spacerun:yes"> </span>Thirdly, it’s much easier to disassemble and clean than my Breville.<span style="mso-spacerun:yes"> </span>And lastly, I can make any kind of juice- including citrus juices!</p> <p class="MsoNormal">You may have inferred that I like my citrus juices (since I have 2 citrus juicers).<span style="mso-spacerun:yes"> </span>The reason I have to have separate citrus juicers is that the Breville, or any similar centrifugal-force juicers, can’t juice citrus.<span style="mso-spacerun:yes"> </span>Well, I guess it could, but you end up with chopped up bits of seeds making the juice very bitter.<span style="mso-spacerun:yes"> </span>As long as you peel the citrus, the Hurom Slow Juicer is a whiz!<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">I haven’t tried it yet, but it can also make nut and soy milks, so for anyone who is lactose intolerant, this would be a huge benefit.<span style="mso-spacerun:yes"> </span>And this is super cool: you can then take that natural soy milk and press it through a cheese-cloth to make tofu!<span style="mso-spacerun:yes"> </span>How cool is that?<span style="mso-spacerun:yes"> </span>The Hurom Slow Juicer is really like a multi-use kitchen appliance for making sauces, ketchup, marinates and whatever else you think of.<span style="mso-spacerun:yes"> </span>I just made a marinade for baked tofu using primarily soy sauce and sesame oil, but for added flavor I juiced some ginger and onions, and for a gorgeous color I added fresh beet juice.</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBcYxXFPJTanRxY5MBc873CIjURi5W9IBUlS5TyM-wmKJ3S8pErepO8E47A0BGyz6LfD3p6uJN0Vz1hkX8JrNQdm_qr4IDaLuB490OvqQkoAmsuoim-ewhdIjCbqOidj0AKordW7T121F/s320/papaya+slices.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 247px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5623752472516779282" /> <p class="MsoNormal">One of my most stunning discoveries is that the Hurom Slow Juicer can juice pulpy fruits like papaya and strawberries.<span style="mso-spacerun:yes"> </span>The old Breville would make a total mess of papaya and it would gum up the juicer so much that it was a nightmare to clean.<span style="mso-spacerun:yes"> </span>Also I could tell that it wasn’t really working because the pulp was so watery that very little juice was actually produced.<span style="mso-spacerun:yes"> </span>Now with my Slow Juicer I can drink all the healthy digestive enzymes that a papaya has to offer.<span style="mso-spacerun:yes"> </span></p><p class="MsoNormal"><span style="mso-spacerun:yes"><br /></span></p> <p class="MsoNormal">This brings me to the next point that I really should have included in the why I like it so much.<span style="mso-spacerun:yes"> </span>It’s not as tangible as my other points but it’s pretty significant.<span style="mso-spacerun:yes"> </span>The Slow Juicer is so named because it uses far fewer RPMs than the Breville-style juicers.<span style="mso-spacerun:yes"> </span>That means you save energy.<span style="mso-spacerun:yes"> </span>Also, the produce doesn’t become heated (and thereby pasteurized) which kills important healthy enzymes.<span style="mso-spacerun:yes"> </span><a href="http://www.slowjuicer.com/slowjuicer-4.html">In nutritional tests</a>, the Slow Juicer was statistically significantly higher in vitamins A and C.<span style="mso-spacerun:yes"> </span>This also means that it’s the best juicer for raw foodists.</p> <p class="MsoNormal">I’ll have to blog about my baked tofu once it’s actually baked (it is marinating overnight right now), but I would like to finish with a few of my all-time favorite healthy juice recipes:</p> <p class="MsoNormal">1. Equal parts carrot and papaya<span style="mso-spacerun:yes"> </span>(it’s really that simple and delicious!) In the photo I added beet juice to give it a lovely color.</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJELFN8nryWZxm2hXGimuTog-Gs2luDObtl1Ue8nknV_7Tsuoz1oa7YYmQT6ZJKA6nd0Chw0KNGMSsDHPjXT6tJFtgxJeLl0qSgKkPNztPsK-OL8N8vL09rXh8Y19Cn3jAtdlMpnDmIasa/s320/papaya+carrot+beet+juice.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 250px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5623752941723983570" /> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">2.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">½ lb carrots</p> <p class="MsoNormal">1 large <st1:city st="on"><st1:place st="on">Fuji</st1:place></st1:city> apple</p><p class="MsoNormal">About ¼ cup beets for color</p> <p class="MsoNormal">1 Tbs ginger</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">3.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">1 <st1:city st="on"><st1:place st="on">Fuji</st1:place></st1:city> apple</p> <p class="MsoNormal">6 strawberries (you can leave the green top on!)</p> <p class="MsoNormal">Whatever greens you have in the garden in about the same quantities as the strawberries</p> <p class="MsoNormal">1 small peeled lemon</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">4.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">¼ fennel bulb</p> <p class="MsoNormal">1 <st1:city st="on"><st1:place st="on">Fuji</st1:place></st1:city> apple</p> <p class="MsoNormal">¼ lb carrots</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">5. </p> <p class="MsoNormal">2 Meyer’s lemons (peeled)</p> <p class="MsoNormal">2 Tbs agave syrup</p> <p class="MsoNormal">2 oz Crown Royal whiskey</p> <p class="MsoNormal">Serve over ice</p> <p class="MsoNormal">…ok, maybe it’s not the most healthy recipe but what a great use of citrus!</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5318243091675542697.post-1408718322851127612011-06-07T12:59:00.000-07:002011-06-07T13:02:00.299-07:00Free Pressure Cooking Events in Downtown Seattle on Saturday, June 18th!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSiOfSL1aVhQR8a5mE_KKU0SCys0FQATaLgk9jFwreFV3NHbSqCNk1bhq7rC_BW5_oZXMcMg-seG2XMFa-JCdXG2iaUam8oFNdU6l-HaPzQ6MPnzX5twtLasXfTptyGPU8xpEK-mHDpY3/s1600/caramelizedapplecrumbcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSiOfSL1aVhQR8a5mE_KKU0SCys0FQATaLgk9jFwreFV3NHbSqCNk1bhq7rC_BW5_oZXMcMg-seG2XMFa-JCdXG2iaUam8oFNdU6l-HaPzQ6MPnzX5twtLasXfTptyGPU8xpEK-mHDpY3/s320/caramelizedapplecrumbcake.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-eJXANHsX5pHn_2fs1tBdfPZTrnv9mlljXT0NtHx97ilGUbvX5AT5tr4-C_rGlpNOwJj5RTqaea_bjfHpJmoVXGYcp05VJQ7TI84t7j7_Vnk7d09t2iF1CDdXnotMEkzjgQuYpTKYl7_/s1600/zucchini_stuffed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-eJXANHsX5pHn_2fs1tBdfPZTrnv9mlljXT0NtHx97ilGUbvX5AT5tr4-C_rGlpNOwJj5RTqaea_bjfHpJmoVXGYcp05VJQ7TI84t7j7_Vnk7d09t2iF1CDdXnotMEkzjgQuYpTKYl7_/s320/zucchini_stuffed.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zOsGlKGHDLvn6OYyy4qGC3yIDu9hzBeCUqexFJnFWAuRCGjaQk9S5oFj64wmXEZNC8P_bxsRNt6UsgrU2e63FowdQ1X30Q2x8lUKpxkaL-DtaIH8RVP2ezrVN7g9otk4DqelplRWQTIg/s1600/ligurian_chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zOsGlKGHDLvn6OYyy4qGC3yIDu9hzBeCUqexFJnFWAuRCGjaQk9S5oFj64wmXEZNC8P_bxsRNt6UsgrU2e63FowdQ1X30Q2x8lUKpxkaL-DtaIH8RVP2ezrVN7g9otk4DqelplRWQTIg/s320/ligurian_chicken.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Hey Seattle Foodies! <span style="line-height: 150%;">Learn from pressure cooking expert Laura Pazzaglia of <a href="http://hippressurecooking.com/">HipPressureCooking.com</a> as she prepares four fabulous recipes in <a href="http://www.fisslerusa.com/sample/2products/index30.php">Fissler BluePoint pressure cookers</a> on June 18th in Seattle. Events will be held at the headquarters of the popular cooking website <a href="http://allrecipes.com/">Allrecipes.com</a>. Two sessions will be offered, at 12:00 noon until 2:00pm and 3:00pm until 5:00pm on Saturday, June 18<sup>th</sup>. <b style="mso-bidi-font-weight: normal;">Events are</b> <b style="mso-bidi-font-weight: normal;">free</b> and open to the public but preregistration is requested by contacting Kerry at City Kitchens at<span style="color: #1f497d;"> <a href="mailto:Kerry@citykitchens.biz" target="_blank">Kerry@citykitchens.biz</a> </span>by Friday the 17<sup>th</sup>. Attendees will meet at <a href="http://citykitchensseattle.com/">City Kitchensgourmet cookware store</a> at 1527 4<sup>th</sup> Ave, Seattle, WA 98101, which is adjacent to the headquarters of Allrecipes.com. <b style="mso-bidi-font-weight: normal;">All event attendees will be eligible for a special discount at City Kitchens. </b></span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: 150%;"><span style="line-height: 150%;">Laura will demonstrate the following recipes, using Fissler Blue Point pressure cookers. The Fissler Blue Point, available in six sizes, provides incredible cooking versatility for a wide range of cooking applications, while ensuring total safety:</span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="line-height: 150%;">Caramelized Apple Crumb Cake:</span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; line-height: 150%;"><a href="http://www.hippressurecooking.com/2011/02/pressure-cooked-and-caramelized-apple.html" target="_blank">http://www.hippressurecooking.com/2011/02/pressure-cooked-and-caramelized-apple.html</a></span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="line-height: 150%;">Ligurian Lemon Chicken </span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; line-height: 150%;"><a href="http://www.hippressurecooking.com/2011/02/lemon-and-olive-ligurian-pressure.html" target="_blank">http://www.hippressurecooking.com/2011/02/lemon-and-olive-ligurian-pressure.html</a></span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="line-height: 150%;">Prosciutto Asparagus Canes</span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><a href="http://www.hippressurecooking.com/2011/06/prosciutto-asparagus-canes-pressure.html">http://www.hippressurecooking.com/2011/06/prosciutto-asparagus-canes-pressure.html</a></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="line-height: 150%;">Zucchini cups on Tomato Bed</span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; line-height: 150%;"><a href="http://www.hippressurecooking.com/2010/08/stuffed-zucchini-on-tomato-bed.html" target="_blank">http://www.hippressurecooking.com/2010/08/stuffed-zucchini-on-tomato-bed.html</a></span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: 150%;"><b>About Laura Pazzaglia and HipPressureCooking.com:</b></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Laura Pazzaglia, comes from a career of directing technology projects at large software and new-media companies in the San Francisco Bay Area. Five years ago she chose to stay home with her newborn and eventually moved to Austria where she discovered pressure cooking, and then Italy where she now resides.</div><div style="line-height: 150%;">When she couldn't find the recipes she wanted to cook she started to develop her own. Her website, <a href="http://www.hippressurecooking.com/" target="_blank">www.hippressurecooking.com</a>, is a campaign <i><span style="font-style: normal;">for</span></i> fast, modern, healthy, energy-efficient recipes. With clear directions and vivid step-by-step photos <a href="http://www.hippressurecooking.com/" target="_blank">www.hippressurecooking.com</a> takes the fear out of pressure cooking and injects it with inspiration.</div><div style="line-height: 150%;">Laura’s personal goal is to get those who are <i><span style="font-style: normal;">just </span></i>cooking, <i><span style="font-style: normal;">pressure</span></i> cooking!</div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: 150%;"><b><span style="line-height: 150%;">About Allrecipes.com:</span></b></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Allrecipes, the world’s largest social network of food and entertaining enthusiasts, receives more than 35 million annual unique visits from users who share and download recipes, reviews, photos, personal profiles, and meal ideas. <br />
For more than 10 years, the Seattle-based site has served as a dynamic, indispensable resource for cooks of all skill levels seeking trusted recipes, entertaining ideas, everyday and holiday meal solutions, practical cooking tips and food advice. As the fastest-growing independent food Internet site, and part of the Reader’s Digest Association, Inc. Food & Entertaining Division, Allrecipes provides insights into the kitchens and cooking passions of home cooks everywhere. For additional information regarding Allrecipes, please visit <a href="http://www.allrecipes.com/" target="blank">www.Allrecipes.com</a><span style="color: #1f497d; line-height: 150%;"> </span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: 150%;"><b><span style="line-height: 150%;">About City Kitchens:</span></b></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="line-height: 150%;">City Kitchens is known as the “one-of-a-kind store for cooks, since 1988”. It is one of the finest independent cookware retailers in the country, featuring the very best housewares, kitchen gadgets and cooking tools in a beautiful store in the heart of downtown Seattle. Visit<span style="color: #1f497d;"> <a href="http://citykitchensseattle.com/">http://citykitchensseattle.com/</a> </span>for more information.</span></div><div class="MsoNormal" style="line-height: 150%; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: 150%;"><b><span style="line-height: 150%;">About Fissler cookware:</span></b></div><span style="font-family: "Times New Roman"; font-size: 12pt;">Fissler is Germany’s finest manufacturer of quality cookware, with a specialization in pressure cookers since the turn-of-the-century. A constant innovator in the field, Fissler’s expertise in pressure cookers has led to the Fissler Blue Point line which contains the safest and easiest to use pressure cookers on the market. For more about Fissler, visit<span style="color: #1f497d;"> <a href="http://www.fisslerusa.com/">www.fisslerusa.com</a>.</span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5318243091675542697.post-29886083130724272612011-05-09T10:35:00.001-07:002011-05-31T09:13:55.689-07:00Morels in a Balsamic reduction with aged Gouda over Tricolor Israeli Couscous<div style="text-align: center;"><br />
</div><div style="text-align: left;">I love mushrooms. I love gathering them, cleaning them, cooking them and most of all, eating them. I just returned to <st1:state st="on">California</st1:state> after a week in <st1:place st="on"><st1:state st="on">Ohio</st1:state></st1:place>. The last day there, I found myself with a free afternoon in the Columbus Area. Everyone kept telling me that there was a bumper crop of Morels in the area due to tons of rain. Morels are the king of mushrooms. They are the easiest to identify and one of the most delicious varieties that I’ve ever found with a nutty flavor and a meaty texture. Wild horses couldn’t hold me back! I headed off to the woods and after 2 hours of searching in the rain, through muddy bogs, encountering barking dogs, near fallen logs, (the rhyming there was totally unintentional ;-)) I ended up with about 3 pounds of gorgeous Yellow Morels.</div><div class="MsoNormal"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5604771660379949074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioz6fHnWpee-qLjeSQ-ftesJ_skBFNv9gYqHgT79qmRBUf26YoELC9CTO-UOvt0Xk8ge9Rjb93day9kXPwqVuGM7hnjEXUoPxLSydK3YTq6pDcW1oTOSi_KiDGaL6EJZsZbSrVBIlHFX39/s320/Morels.jpg" style="cursor: hand; cursor: pointer; display: block; height: 154px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div><div class="MsoNormal">After a thorough cleaning I pulled some ingredients together to make a meal. The result was sauteed Morels in a Balsamic reduction with aged <st1:place st="on"><st1:city st="on">Gouda</st1:city></st1:place> over Tricolor Israeli Couscous.</div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5604772149129889602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzQ23P9WgzkmHn0lW5qRv7nIpkvCZajZtikudo1DT4jaUll5khHEq5wr-bsKvQWTbf0wPX03F7HjtSr2QdYW39eXi7kI4PGJGmBKyl9QkI0R05zBttrBYUDMn0acrt875HIWWjSBXJwGh/s320/Couscous.jpg" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /> <br />
<div class="MsoNormal"></div><ul><li><img alt="" border="0" id="BLOGGER_PHOTO_ID_5604778397398588578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei__gkJaP1jw7NV7sEXR5akhCQFp1gH8PH-HNmczKn1F28ZeH9LnoP7VC933sKQZ9dgMuyChictJEKEYu6YkzY2gEjoJKn4CH_jTThbgSUMJi94coIiFz3KOofvHCiS3zFj9sfrbQVsYG/s320/Couscous+cooking.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Couscous:</li>
<li>1¼ cup water </li>
<li>1 cup Tricolor Israeli Couscous</li>
<li>1 Tsb butter</li>
</ul><div class="MsoNormal">Using my <a href="http://fisslerusa.com/sample/2products/index12.php">Fissler Solea pot</a> I brought the water to a boil. Then I added the Tricolor Israeli Couscous butter and salt. I cooked for 8 minutes stirring occasionally. </div><div class="MsoNormal">Then I got started on the Morels.</div><div class="MsoNormal"><o:p> </o:p></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5604774812141883618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOw6sdrbDuwLhr4D2QIOAzPppx9jg1QUKy7dGRwhRkvW0vCEn3uIqWkvQnGmYziRoBkIRYsz8s-RExe8IlRcCK5bUqQPunT1be3zo8Uum3B5B0AKZ8IVhlq6VZEltWVyybidggdcXwRldZ/s320/Morels+cooking.jpg" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /><br />
<div class="MsoNormal">Mushrooms:</div><div class="MsoNormal"></div><ul><li>6 Tbs butter3 cups Yellow Morels<st1:state st="on"><st1:place st="on"></st1:place></st1:state> cleaned and broken into bite-sized pieces</li>
<li>2 cloves garlic minced</li>
<li>½ cup red</li>
<li>wine</li>
<li>2 Tbs Vanilla Fig Balsamic Vinegar</li>
<li>Salt and pepper to taste</li>
<li>Shredded aged <st1:place st="on"><st1:city st="on">Gouda</st1:city></st1:place> cheese</li>
</ul><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">I melted the butter in the <a href="http://fisslerusa.com/sample/2products/index11.php">Fissler Solea pot</a> then added the garlic and the mushrooms. After the mushrooms had cooked for about 4 minutes, I added the wine and the Balsamic. The mushrooms cooked for another 10 minutes, while the liquid in the pot reduced down. One great thing about mushrooms is that you can’t cook them for too long! They don’t dry out like meat does with over-cooking, nor do they fall apart over time. However, like many other varieties of mushrooms Morels are poisonous raw so cooking thoroughly is important. </div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">I love using the Solea pot because the clear lid lets you see how cooking is progressing and it is convex so it drains the condensation back into the pot. If you want to reduce the liquid and make the sauce more condensed you can set the lid upright on the edge of the pot to allow steam to escape. I kept the lid upright for part of the time to allow some reduction to occur. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">When the sauce had cooked down, I scooped the mushrooms out and laid them over the couscous then topped it with grated aged <st1:city st="on"><st1:place st="on">Gouda</st1:place></st1:city> cheese.</div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">They were delicious!</div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5604774816326009330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimm3WlqseCSflc9JLkJDwoJCqdlov9zw-8Xdzho8jg_26BnCRqjjLAkZLYbALrwTmQGVE4uerG_5IZ6eDVi9Hct-pPwA_rgirhiUQzL9sAHsNVIH2KFzKOeR4hRQeLbSylWPTwCw2fO6y9/s320/Morels+with+Couscous.jpg" style="cursor: pointer; float: left; height: 238px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; text-align: center; width: 320px;" />Unknownnoreply@blogger.com1