Our friend and Very Important Fissler Foodie Lorna Sass has hit the blogosphere. Over at Pressure Cooking with Lorna Sass, the legendary Queen of Pressure Cooking is posting everything you ever needed to know about using your “pc,” as she affectionately calls it.
Those new to “pc” cooking should head straight for the About page, which features a video of Lorna explaining how she came to reign over pressure cooking. (Lorna may be a queen, but she’s equal parts down-home just folks. To wit: there’s a Facebook group named after her. Become a groupie at Lorna Sass is my Homegirl – Pressure Cooker Users Unite.)
Beginning and experienced cooks will find joy aplenty in the wide variety of recipes Lorna has posted. If you think they may be complicated and time-consuming, think again. Using Vegan Fava Bean Mushroom Soup as an example, Lorna explains her unfussy methodology:
“I make all of my soups in the pressure cooker because when I want soup, I want it fast. To put it another way, I’m not one who enjoys hovering over the stove. No, when I’m hungry, I’m good for about 5 minutes of prep. Then, after 10 minutes under pressure and the natural release (another 10 minutes or so), I have a delicious coarsely pureed soup. 30 minutes MAX from start to finish–that’s my style.”
As author of numerous cookbooks (see next post below), Lorna possesses an inspiring repertoire of healthy, luscious recipes. Your only problem will be choosing which to cook first.
Here’s to a merry “pc” dinner, Lorna-style.
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