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INSTRUCTIONS : | ||||||||
use chili powder or hot paprika instead of regular paprika. |
Friday, December 28, 2012
Deviled Eggs in the Pressure Cooker!
Friday, December 14, 2012
Warm Winter Breakfast, in Half the Time!
Steel cut oats 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 Goldilocks and the Three Bears.
Pressure Cooked Steel
Cut Oats
1 cup whole grain steel cut oats
3 cups water
1 cinnamon stick (optional)
3 cups water
1 cinnamon stick (optional)
Dash of salt
Combine ingredients in pressure cooker pot. Close lid and heat on
high. When pressure is up to high setting (two white rings on Fissler Vitaquick pressure cooker) reduce heat to medium and let cook at high pressure setting
for 4 minutes. 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
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.
Monday, November 26, 2012
Still Craving Turkey, After Thanksgiving?
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INSTRUCTIONS : | ||||||||
Mix together marinade, rub under
skin of turkey and on exposed meat,
refrigerate several hours or
overnight.
Heat cooking oil in pressurecooker over medium-high heat,
and brown turkey on all sides.
Add chicken broth.
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 25-30
minutes. (Internal temperature
of turkey in thickest part should
be 165 degrees)
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.
Remove breast from cooker and let
rest in foil at least 10 minutes
before slicing. Reserve the
cooking liquid.
Make a roux with the flour and
butter in a saucepan and cook
3 minutes, then whisk in cooking
liquid for the gravy.
Wine pairing: Frey Vineyards
organic Zinfandel: http://freywine.com/
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Wednesday, November 7, 2012
Chicken curry from the wok!
The wok is not just for fans of Chinese cuisine. Similar cooking vessels
are used in India and Thailand.
Fissler's Sunset Chicken Curry combines vegetables and
meat beautifully and it's fast and easy to prepare. The Original
Pro Collection® wok
from Fissler is distinguished by its flat bottom allowing it to be used on any
cooking surface including electric and induction.
SUNSET
CHICKEN CURRY
Ingredients for 4 servings
1 carrot
1 kohlrabi
1 red bell pepper
½ Romanesco broccoli or regular cauliflower
2 small red onions
1 tsp grated or chopped ginger
2 organic oranges
1 bunch cilantro
1 bunch Thai (or regular) basil
2 chicken breasts
3 tablespoons oil
2-3 tsp red curry paste or curry powder
salt
1 can of coconut milk
preparation:
Scrub the carrots, peel kohlrabi and deseed peppers and cut all into thick strips.
Ingredients for 4 servings
1 carrot
1 kohlrabi
1 red bell pepper
½ Romanesco broccoli or regular cauliflower
2 small red onions
1 tsp grated or chopped ginger
2 organic oranges
1 bunch cilantro
1 bunch Thai (or regular) basil
2 chicken breasts
3 tablespoons oil
2-3 tsp red curry paste or curry powder
salt
1 can of coconut milk
preparation:
Scrub the carrots, peel kohlrabi and deseed peppers and cut all into thick strips.
Cut Romanesco
or cauliflowerflorets in half lengthwise.
Peel onions and cut into wedges.
Wash and dry oranges. Grate zest from the peel of one orange. Squeeze the juice from both.
Wash chicken, dry with paper towels.
Cut the meat into 1/4 inch slices.
Place oil in the Fissler Original Pro Collection® wok, heat on high, and sauté meat.
Add the vegetables and cook while stirring until vegetables are tender but still “al dente”. Add curry paste, coconut milk and orange juice. Cook for 5 minutes
Finally, sprinkle with orange zest and herbs, that have been lightly chopped
Serve with basmati or jasmine rice.
Wash and dry oranges. Grate zest from the peel of one orange. Squeeze the juice from both.
Wash chicken, dry with paper towels.
Cut the meat into 1/4 inch slices.
Place oil in the Fissler Original Pro Collection® wok, heat on high, and sauté meat.
Add the vegetables and cook while stirring until vegetables are tender but still “al dente”. Add curry paste, coconut milk and orange juice. Cook for 5 minutes
Finally, sprinkle with orange zest and herbs, that have been lightly chopped
Serve with basmati or jasmine rice.
Aroma with zing: Chicken from the pressure cooker
The unusual combination of honey, beer and juniper berries in Chicken with Juniper Berries from Luxembourg, combines quickly and easily in the new Fissler Vitaquick® pressure cooker. 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.
Chicken with Juniper Berries
from Luxembourg
Ingredients for 4 servings:
1 roasting chicken cut into six pieces
Ingredients for 4 servings:
1 roasting chicken cut into six pieces
16 oz beer
1 oz butter
10 Spring onions
3 shallots, finely chopped
¼ cup gin
1 tablespoon flour
6 juniper berries, crushed or ground (if you can't find juniper berries substitute peppercorns or coriander seeds)
1 teaspoon salt
1 ½ cups mushrooms, quartered
1 oz butter
10 Spring onions
3 shallots, finely chopped
¼ cup gin
1 tablespoon flour
6 juniper berries, crushed or ground (if you can't find juniper berries substitute peppercorns or coriander seeds)
1 teaspoon salt
1 ½ cups mushrooms, quartered
2/3 cup crème fraiche
1 Tbsp honey
1 small bunch parsley, finely chopped
Salt
Pepper
1 Tbsp honey
1 small bunch parsley, finely chopped
Salt
Pepper
Preparation:
Marinate chicken pieces in beer for 2 hours.
Trim and cut green onions into one inch pieces
Remove chicken from beer and dry pieces. Do not discard beer.
Marinate chicken pieces in beer for 2 hours.
Trim and cut green onions into one inch pieces
Remove chicken from beer and dry pieces. Do not discard beer.
Melt butter in 6L/6.4 qt Fissler Vitaquick®
pressure cooker
Brown chicken pieces on all sides.
Add shallots and green onions and cook for three minutes.
Brown chicken pieces on all sides.
Add shallots and green onions and cook for three minutes.
Add gin and stir.
Stir flour into beer and whisk to remove lumps. Pour into pressure cooker.
Add juniper berries and salt.
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.
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
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.
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
With lid removed, remove chicken pieces from pot.
Return to high heat and simmer uncovered for five minutes, to reduce sauce.
Lower heat and add honey, crème fraiche and parsley and salt and pepper to taste.
Add chicken pieces back into the sauce and serve hot.
Tip: Serve with crusty bread, roasted potatoes or noodles.
Tip: Serve with crusty bread, roasted potatoes or noodles.
Tuscan Mediterranean seduction: Chicken from the grill
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 Crispy Steelux®
frypan with the patented Novogrill®
surface. 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. Tuscan Lemon Chicken is a pleasant beginning to a long culinary
evening with family or friends.
TUSCAN
LEMON CHICKEN
Ingredients for 4 servings:
1 small chicken, cut into six pieces
2
cloves of garlic
1 small bunch of thyme
2 stems of rosemary
1 teaspoon crushed chili pepper
zest and juice of a large lemon
1 small bunch of thyme
2 stems of rosemary
1 teaspoon crushed chili pepper
zest and juice of a large lemon
8
tablespoons olive oil
5 shallots
1 bunch scallions
1 zucchini
10 small potatoes (red or yukon gold)
1 pint of cherry tomatoes
5 shallots
1 bunch scallions
1 zucchini
10 small potatoes (red or yukon gold)
1 pint of cherry tomatoes
water, wine or broth as needed
coarse sea salt
coarse sea salt
Preparation:
Wash herbs and remove leaves from stalks.
Finely chop herbs and garlic and mix with chili, lemon zest and 5 tablespoons oil.
Brush the chicken pieces with mixture and marinate covered for 1 hour.
Cut shallots into quarters lengthwise.
Wash herbs and remove leaves from stalks.
Finely chop herbs and garlic and mix with chili, lemon zest and 5 tablespoons oil.
Brush the chicken pieces with mixture and marinate covered for 1 hour.
Cut shallots into quarters lengthwise.
Trim scallions and cut into
diagonal one inch lengths.
Cut
zucchini in half lengthwise and then into ¼ inch slices.
Scrub
potatoes and quarter.
Heat 3 tablespoons olive oil on medium/high heat in 11 inch Fissler Crispy Steelux® frypan.
Brown chicken pieces on all sides.
Add shallots and sauté for five minutes.
Heat 3 tablespoons olive oil on medium/high heat in 11 inch Fissler Crispy Steelux® frypan.
Brown chicken pieces on all sides.
Add shallots and sauté for five minutes.
Add potatoes, tomatoes, lemon juice and sea salt to taste.
Simmer
on medium/low heat, covered
with glass lid for about 20
minutes.
Add
small amounts of water, chicken broth or white wine if liquid in pan reduces
too much.
After 20 minutes add zucchini and scallions
Cook covered another 5 minutes or until zucchini is tender, stirring occasionally.
Serve with ciabatta bread.
After 20 minutes add zucchini and scallions
Cook covered another 5 minutes or until zucchini is tender, stirring occasionally.
Serve with ciabatta bread.
Labels:
chicken recipe,
grill pan recipe,
Italian recipe
Friday, October 5, 2012
Pressure Cooked Mashed Potatoes in 10 minutes, from Chez Bettay, the Vegan Gourmet!
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 Fissler Vitaquick Pressure Cooker, the way Chez Bettay did. Check out her quick, easy, no-peel, vegan recipe here.
Thursday, August 30, 2012
Summer Soba Noodles, from Bastyr University
Fissler Foodie Nutritionist Charles here. I just discovered that the website of my alma mater, Bastyr University, has a page with lots of wonderful, healthy recipes. Here's a great one for the summer heat: Asian Noodle Salad with Toasted Sesame Dressing. I recommend a Fissler Solea 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.
Monday, July 23, 2012
It's summertime! Let's make BBQ Pulled Pork, in a pressure cooker!
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Thursday, May 17, 2012
Fissler Vitaquick now in North America: Start Pressure Cooking!
Vitaquick pressure cookers just went up at Fissler USA. 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.
Arroz con Pollo (Rice with Chicken) | ||
Yields: 4-6 servings Ingredients: breasts, boneless and skinless |
Instructions:
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Tuesday, May 8, 2012
Food From the Grill and Jordan Wine in the Glass
We 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 Jordan Winery's 40th anniversary party. And when we explored Jordan's website we found great recipes!
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".
The recipe section 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 Grilled Japanese Eggplant with Radicchio and Endive and Grilled Hanger Steak. If you don't have a barbecue grill, you can substitute a grill pan like the Fissler Solea frypan which has an innovative interior grilling surface called Novogrill.
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".
The recipe section 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 Grilled Japanese Eggplant with Radicchio and Endive and Grilled Hanger Steak. If you don't have a barbecue grill, you can substitute a grill pan like the Fissler Solea frypan which has an innovative interior grilling surface called Novogrill.
Fissler Solea Frypan |
Comedians Ben Gleib and Ben Morrison seen at the Jordan Winery party |
Hanger steak from the Jordan Winery website. Lots of gorgeous "food porn" like this, at the site. |
More grilled steak, at the Jordan Winery 40th anniversary party! |
Wednesday, April 11, 2012
Fissler and the Voltaggio Brothers
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.
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 you, starting with the first two chefs we had the pleasure of working with.
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 Bryan and Michael Voltaggio. Both men competed on Season six Bravo's Top Chef. 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 VOLT in Maryland and Michael's ink in Los Angeles) wasn't keeping them busy enough, they agreed to come demonstrate for us for a couple of days!
Top Chefs Love Fissler - and we love them!! |
BBQ "BAKED" NUTS
Ingredients
3 cups water
1 cup (150 grams) shelled hazelnuts, raw
1 1/4 tsp (7.5 grams) salt
2 1/4 tsp (14 grams) prepared dry rub seasoning
1/4 cup (56 grams) whole unsalted butter
1 cup (200 grams) whole diced tomatoes
2 Tbsp (30 grams) sorghum molasses
2 1/4 oz (65 grams) Newsom's bacon, diced
2.2 oz (62 grams) onion, minced
Equipment
Fissler 4.5 liter pressure cooker
- Combine the water, salt and hazelnuts in a large bowl and refrigerate overnight.
- Place the soaked hazelnuts with the water in the Vitaquick pressure cooker.
- 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.
- Lower the heat to low and maintain pressure for 30 minutes.
- Turn off heat and let the pressure naturally release in order to keep the hazelnuts whole.
- 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.
- 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.
- This step should only take 1-2 minutes. Add the tomato and cook until almost dry (au-sec).
- Add the hazelnut cooking liquid and the 4 grams of the dry rub seasoning.
- Reduce the liquid by half. Add the hazelnuts and reheat until they are glazed with the sauce.
The Voltaggio brothers, holding a plate of their delicious ribs |
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