Friday, December 28, 2012

Deviled Eggs in the Pressure Cooker!

Deviled Eggs

Ingredients: Yields:
• 6 eggs
• 1/4 cup mayonnaise
• 1 tsp. dry mustard
• 1/4 onion, finely chopped
• 1/2 stalk celery, finely chopped
• Salt and pepper to taste
• Paprika for garnish
12 deviled eggs
  • Put 1/2 cup water in small pressure cooker or pressure skillet, add room temperature 
  • eggs (removed from refrigerator for 10 minutes or longer) to bottom of cooker.
  • Close and lock the lid in place and heat up to build pressure until the blue indicator 
  • rises.
  • Turn down the heat when the second white ring appears, and cook for 6 minutes.
  • Release the pressure using the button on the handle or place pressure cooker in sink 
  • and pour cold water over the lid until it opens.
  • Cool eggs in cold water until cool enough to handle, and peel the eggs.
  • Cut eggs in half lengthwise, remove yolks and mash with remaining ingredients.
  • Use two spoons to refill egg white halves (you may also use pastry tube or a storage
  • bag with a corner tip cut off).
  • Sprinkle with paprika for garnish.
Alternate: For regular hard boiled eggs, follow steps 1-5 above. To make these more devilish
use chili powder or hot paprika instead of regular paprika.

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)
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?

Juicy Turkey Breast with

Ingredients: Yields:
• 1 Turkey Breast (bone in)
• 1 Tbsp cooking oil
• 1 cup chicken broth Marinade
• 2 tsp olive oil
• ½ tsp minced garlic
• ¼ tsp minced fresh rosemary
• ¼ tsp minced fresh thyme
• ½ tsp lemon zest
• ½ tsp lemon juice
• 1 oz flour (¼ cup)
• 1 oz butter (2 Tbsp)

6-8 servings
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:

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.

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
1 can of coconut milk
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.

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
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
2/3 cup crème fraiche
1 Tbsp honey
1 small bunch parsley, finely chopped

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.
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
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.

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. 


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
8 tablespoons olive oil
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

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.
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.

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!

BBQ Pulled Pork
Yields: 4 servings


  • 1 ½ lbs pork shoulder (pork butt)
  • Cooking oil or olive oil
  • 1/2 cup beef broth
  • 1 Tbsp. liquid smoke
  • 3/4 cup brown sugar
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 onion, cut in half lengthwise
  • Instructions:
    1. 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.
    2. Marinate overnight in the refrigerator, if desired.
    3. Heat the pressure cooker on high and add oil.
    4. Add pork and sear on all sides. Once seared, add the beef broth, liquid smoke, and onion.
    5. Close and lock the lid in place.  Heat on high until pressure builds and the indicator rod rises.
    6. Turn down the heat when the second white ring appears on the indicator rod, and cook for 20 minutes.
    7. 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.
    8. Remove pork and pull apart while hot with two forks.
    9. Serve with BBQ sauce and mini-hamburger buns and dill pickle slices.

    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


  • 3 Tbsp olive oil
  • 1 1/2 lb chicken thighs or
        breasts, boneless and
  • 1/4 cup flour
  • 1 tsp ground paprika
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup long-grain white rice
  • 1/2 cup chicken stock
  • 1/2 cup dark beer
  • 1/2 cup tomato sauce
  • 1/4 cup onion, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp ground cumin
  • Instructions:
    1. 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.
    2. 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.
    3. Add one more tablespoon of oil to the cooker and add the rice. Cook, stirring frequently, until the rice is brown and puffed.
    4. Stir in onions, garlic, 1 tsp salt, and cumin. Cook until the onions are tender.
    5. Stir in the tomato sauce, beer, and broth. Place the chicken gently on top of the rice mixture.
    6. 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.
    7. 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.
    8. Fluff the rice with a fork before serving.

    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.
    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.

    Bryan and Michael chatting while cooking
    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 ChefBryan 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!
    Can you tell what sort of family secrets they are sharing?

    So, without further ado, let us share with you the Voltaggio brothers' Memphis Style Ribs and BBQ Baked Nuts!


    Ingredients for Dry Rub Seasoning
    3 2/3 cups (730 grams) sugar
    6 oz (170 grams) Smoken Maldon salt
    4.95 oz (140 grams) Aleppo pepper
    3.88 oz (110 grams) Smoked paprika
    2.82 oz (80 grams) Onion powder
    2.12 oz (60 grams) Ground black pepper

    Ingredients for Braising Liquid/Mop
    1 1/2 cups water
    1/4 cup spiced ketchup
    1 tsp soy sauce
    2 Tbsp of prepared dry rub seasoning

    2 slabs pork ribs, approximately 3/4 pounds each

    Fissler Vitaquick 4 Liter Pressure Pan
    Smoking Gun and Applewood chips

    • Combine all of the ingredients for the dry rub seasoning
    • 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.
    • Place the ribs bone side down in a Vitaquick pressure cooker, place the braising liquid in the pressure cooker.
    • Close and secure the pressure lid until the red indicator in handle turns green. Cook on high heat until 2 indicator rods are visible. 
    • Lower the heat to low and maintain pressure for 15 minutes.
    • Turn off heat and let the pressure naturally release for approximately 10 minutes. 
    • 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. 
    • Cover the casserole with plastic wrap. 
    • Using a smoking gun with apple wood chips, smoke the ribs twice. There should be generous smoke flavor to the meat.
    • Baste again with the mop. Finally, dust the ribs with the remaining dry rub seasoning and serve.
    Top Chefs Love Fissler - and we love them!!


    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

    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