pressure cooker recipes

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Tooling Up Your Kitchen

Episode | From: How to Boil Water

Jack asks Frederic to help her outfit her kitchen with necessary tools for the beginner cook. Recipes include: Crispy Potatoes with Bacon, Garlic and Parsley; Pan-Grilled Chicken with Gremolata. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Medium saucepan with lid Chef’s knife Pairing knife Serrated knife Cutting board Potato scrubber Pepper mill Measuring spoons Whisk 1 large regular or non-stick skillet Slotted spoon Wooden spoon Metal spatula Tongs Grill pan Pastry brush Colander Dry measuring cups Liquid measuring cup Rasp Tips: When buying pots and pans, consider these factors: Conductivity: A good pot or pan should transmit heat efficiently. Weight: Heavier, thicker gauge pans distribute heat more evenly and hold it longer, preventing scorching and promoting even browning. Non-reactive: Some materials, such as aluminum, react to acidic ingredients, imparting a metallic taste and an unappetizing gray color. A good starter set of pots and pans might include: 10-inch skillet 12-inch skillet 2-quart saucepan 4-quart saucepan Stockpot When selecting knives, keep in mind the following: A good knife will be sturdy and well-balanced. Look for knives made of high-carbon stainless steel. The "tang" (the handle end of the blade) should extend all the way to the end of the handle. Most importantly, the knife should feel comfortable in your hand. Recipe Rescues: If potatoes stick to the bottom of the pan - Use tongs to turn them occasionally while cooking, and use a wide metal spatula to scrape them up (use a wide hard plastic spatula if you have a non-stick skillet so as not to damage the finish). Next time, try cooking potatoes in a non-stick skillet, or use a little more fat.If your chicken is undercooked - Cook the first side until the edges become white and opaque; then flip the breasts and cook on the other side until firm to the touch. If you slice the chicken and it is still pink in the middle, return the slices to the pan and continue cooking until completely cooked through.

Super Bowl Party Soup

Episode | From: How to Boil Water

Learn the recipe for a Black Bean soup that creates the perfect, self-serve big game party bash. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Colander Large saucepan with lid Large soup pot Pepper mill Immersion blender or regular blender Wooden spoon Cutting board Chef’s knife Slotted spoon Measuring spoons Rolling pin Pizza cutter or chef's knife Pastry brush Parchment paper Sheet pan or cookie sheet Ladle Liquid measuring cup Tips: Soak beans in 3-4 times as much UNSALTED water as the quantity of beans Soaking beans is necessary because: They need to absorb some moisture in order to cook evenly Soaking keeps beans from splitting open Soaking breaks down the indigestible sugars that cause intestinal problems Soaking maximizes the nutritional content of beans Quick soak vs. long soak: For quick soak Bring beans to a boil for 3 minutes, and then remove from heat, cover pot, and set aside for 1-4 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Long soak Soak beans in cold water overnight or for 8 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Puff pastry: Available pre-made in the frozen section It is many-layered, consisting of pastry dough and pieces of chilled butter – when cooked, moisture from butter creates steam, causing dough to separate into many flaky layers Many applications, both sweet and savory – cheese straws, pot pie crusts, wrapping for encasing meats, flaky cookies like palmiers, pastries like Napoleons, croissants, pain au chocolate, etc. Recipe Rescues: For a vegetarian black bean soup - omit the ham hocks for a vegetarian black bean soup, but make up for it by seasoning with extra salt.For a chunkier soup - only puree half of the soup in the blender and add it back in to the chunky soup.Other sausages to use in the Saucisson - any type of smoked cured sausage containing pork, beef, or a combination.

Cubano Fiesta

Episode | From: Easy Entertaining with Michael Chiarello

Michael returns to his days in Miami for this inexpensive party full of hot and hearty Cuban favorites. With recipes for Ropa Vieja, Double Fried Plantains, Black Beans and cumin scented rice, Caipirinha Gameplan 1 Day Before Party: Simmer steak and vegetables for Ropa Vieja. Soak and rinse black beans for Cuban Black Beans. Simmer beans with ham hock. Chop and sauté onion, garlic and chilies and blend with one half of cooked beans. Mash mixture, return to pot and cook. Remove steak from broth to cool. Strain broth and return to pot to simmer and reduce. Tear steak into bite-size strips. Chop and sauté onions, garlic and peppers for Ropa Vieja. Season black bean mixture. Dice tomatoes and add to Ropa Vieja mixture with reduced broth. Simmer mixture and finish with shredded meat and parsley. Cool and store in refrigerator overnight. Strain black beans, cool and store in refrigerator overnight. 1 Hour Before Party: Peel and slice plantains for Fried Plantains. Deep fry plantains, smash, and fry again. Season and keep warm. Sauté rice in cumin and butter for Cumin Scented Rice. Simmer rice mixture with lime juice and water. Keep warm. Reheat Ropa Vieja. Reheat Cuban Black Beans. At the Party: Blend and serve Caipirinha Cocktails. Serve Ropa Vieja with Cuban Black Beans, Cumin Scented Rice and Fried Plantains. Eat and Enjoy!

Easy and Stylish Party Dips

Episode | From: How to Boil Water

Jack asks Frederic for some finger food assistance with some pointers for perfect party dips. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Blender Chef’s knife Cutting board Dry measuring cups Rubber spatula Measuring spoons Large pot Large bowl Vegetable peeler Spider or slotted spoon Pairing knife Sieve or colander Coffee filter Zester or rasp Pepper mill Tips: Blanching and Shocking: Blanch vegetables for only 10 – 20 seconds in heavily salted water. For a crudite, the vegetables should still be crisp, not soft and mushy. Shocking in ice water helps stop the cooking process and helps set the bright color of vegetables. Salting the water also helps set the color, and it draws out flavor. If you only have 1 pot to use for blanching, then blanch the mildest vegetables first, and proceed to the strongest flavored ones. Fresh basil: It is imperative to use fresh basil (as opposed to dried) to make the Basil Aioli, as it adds flavor, color, and texture. Basil is highly perishable; look for unblemished leaves with no dark spots. Do not wash or cut basil until immediately before using. Store basil in your refrigerator, wrapped in damp but well-wrung paper towels covered with plastic wrap or in a plastic bag. Draining yogurt: Place plain or low-fat yogurt in a coffee filter set in a sieve set over a bowl, and let sit for 1 – 2 hours until thickened. This restores some creaminess and lends more body to watery yogurt without adding fat. Recipe Rescues: The dip is too thin – Add more mayonnaise to the Basil Aioli. Add more drained yogurt plus a few more red peppers and sun-dried tomatoes to the Roasted Red Pepper and Sun-dried Tomato Dip. Blend again. The dip is too thick – Add 1 tablespoon water and blend again. Add more water if necessary. Vegetables are over-blanched – Try to prevent overcooking by immediately plunging blanched vegetables into an ice water bath to stop the cooking. It is better to undercook vegetables for a crudite, and then blanch them again briefly. If your vegetables are wilted or dried out – Follow instructions for properly storing different types of vegetables. Do not wash vegetable

Healthy Homemade Pasta Salads

Episode | From: How to Boil Water

Jack asks Frederic for some fresh and easy pasta salad recipes. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large pasta pot Colander Rubber spatula Cutting board Chef’s knife Pairing knife Pepper mill 2 large bowls Measuring spoons Zester or vegetable peeler Medium saucepan Liquid measuring cup Dry measuring cups Wooden spoon Tips: Cooking pasta: Cook any type of pasta in boiling, salted water; the salt adds flavor to the otherwise bland pasta. You need about 6 quarts of water per pound of pasta. Stir the pasta as soon as you dump it into the boiling, salted water to keep it from sticking together. Extra-virgin olive oil: Produced from the first cold-pressing of olives Has a low (less than 1%) acidity Has a more assertive olive flavor than virgin olive oil or olive oil No chemicals are added In general, the most desired and most expensive type of olive oil. Couscous: Though couscous looks like a grain, it is in fact a tiny type of pasta. Couscous is usually made from granules of semolina, but it can be made with other grains such as barley, corn, millet, or even crushed acorns and breadcrumbs. Recipe Rescues: If your couscous is clumpy – Fluff it with a fork to separate the individual granules. If your fusilli is overcooked – Drain pasta as soon as it is al dente, meaning that it is still slightly firm to bite into yet tender. Overcooked pasta is mushy and may fall apart in the salad. To make pasta salad into a more complete meal – Serve either the pasta salad or couscous salad with chicken or shrimp. For leftovers – Both the pasta salad and couscous salad will keep in the fridge for up to 2 days.

Marrakech Nights

Episode | From: Easy Entertaining with Michael Chiarello

It's a trip to the Kasbah as Michael goes Moroccan with a party that just sounds exotic. With recipes for Tagine of Lamb Stracotto w/ Spring Onions, Ceci with sage & garlic,Couscous, Dates & figs for dessert with mint tea. Gameplan Day Before Party: Salt, stack and soak lemon slices for Preserved Lemon. Cut lamb and combine with herbs and oils and allow to marinate for Tagine of Lamb Stracatto with Spring Onions. Rinse and refrigerate Preserved Lemon slices overnight. Slice and par boil potatoes to go in the Tagine of Lamb Stracatto with Spring Onions. Slice and add carrots to onions and continue cooking for Tagine of Lamb Stracatto. Remove lamb pieces from marinade, and dredge in flour, sauté until brown for Tagine of Lamb Stracatto, then use oil from browned lamb to caramelize par boiled potatoes and carrots. Reduce wine and chicken broth for simmering sauce and combine in large pot for Tagine of Lamb Stracatto, place in oven to cook, clean and peel spring onions. Combine and prepare all ingredients for Ceci alla Siciliana and refrigerate overnight. Remove Tagine of Lamb Stracatto from oven and refrigerate overnight. 1 Hour Before Party: Boil water and add cous cous for Cous Cous with Preserved Lemon. Reheat Tagine of Lamb Stracatto, add cleaned and peeled spring onions. Prep and add cilantro and Preserved Lemon for Cous Cous with Preserved Lemon. At the party: Grill bruschetta and cover with olive oil to serve with Ceci alla Siciliana. Eat and Enjoy! Wine Recommendation Trefethen Double T 2002 Napa Valley Red Ravenswood 2003 Vintners Blend Zinfandel

Deceiving Desserts

Episode | From: Low Carb and Lovin' It

Living a low-carb lifestyle doesn’t mean forgoing dessert. Really! Chef George Stella and his wife, Rachel, whip up a variety of tasty treats: NY ricotta cheesecake, double chocolate walnut brownies, and praline pumpkin pie with fresh whipped cream. Eating low carb has never been tastier. Top 5 Tips 1. Sour cream is a great low carb choice for all of your cooking and baking needs. 2. When a recipe calls for you to "butter and flour" the pan, use non-stick cooking spray and a mix of wheat bran and soy flour instead. 3. Walnuts are a great source of omega-3 fatty oils, the same oils found in salmon which, when consumed in moderation, actually help reduce cholesterol and blood pressure. 4. You can create your own, carb-curbed desserts. Try substituting soy flour for white flour and sugar substitute for the real thing. Eggs and cream are low carb and help your baked goods rise, so don't eliminate them. 5. Reinvent the piecrust with a simple mixture of melted butter (approx. two tablespoons for one crust), some ground spices, and diced pecans.

TV Dinner and a Movie

Episode | From: Easy Entertaining with Michael Chiarello

It's a quiet dinner at home, filled with some of your all-time favorite comfort foods and served TV dinner style! With Michael's recipes for Cup of Quick Minestrone , Turkey Polpettone Sandwich in Marinara, Parmesan Fries oven baked, Warm Bananas w/Brown Sugar & Bay leaf over Chocolate Cake Gameplan Day Before Party: Assemble and sauté soup (without pasta) for Super Quick Minestrone. Mix and simmer sauce (without sliced bananas) for Warm Bananas with Brown Sugar Sauce to top Chocolate Cake. Skim the simmering Minestrone and refrigerate it overnight. Remove Warm Bananas with Brown Sugar Sauce from the heat and refrigerate overnight. Prep, par-boil, drain, coat and refrigerate the potatoes for Parmesan Fries. Mix raw turkey with other ingredients and for Turkey Polpettone, refrigerate overnight. One Hour Before Party: Boil Pasta for Super Quick Minestrone, remove from pot and cover with olive oil to keep moist until ready to add to soup. Put Super Quick Minestrone on the stove to get back up to a boil. Take Par boiled potato sticks and bake them in the oven to bake. Begin to sauté the turkey patties for the Polpettone, and place the marinara on the stove to heat to combine with sandwich. Grate parmesan and top baking fries in the oven for Parmesan fries, place them back in the oven to melt cheese. Flip the turkey patties to brown on the other side, then lift and put them in the heated marinara sauce. Top with extra mozzarella. Slice crostini bread and place sauteed patties from the sauce in the sandwich bread for serving. Pull fries form oven to cool. As Guests Arrive: Add pasta to Super Quick Minestrone. Reheat and add bananas to Warm Bananas with Brown Sugar Sauce. Eat and enjoy, serving in TV Dinner trays if possible. Eat and Enjoy! Wine Recommendation 2001 Trefethen Merlot

Small Dinner Party

Episode | From: How to Boil Water

Jack wants to have an intimate dinner party and asks Frederic for some recipes that won't keep her chained to the stove. Jack learns the recipes for Chili Rubbed Pork Tenderloin with Creamed Corn. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Broiler pan Aluminum foil Tongs Chef’s knife Cutting board Dry measuring cups Medium skillet with lid Liquid measuring cup Measuring spoons Instant-read thermometer Wooden spoon Carving knife Pepper mill Medium bowl Tips: Broiling: Broiling is a dry-heat cooking method where the food is placed directly under and very close to the radiant heat source above it. The food cooks more quickly since it is so close to the heat source. You can adjust the racks in your oven to position them 3 – 4 inches from the broiler. Watch foods carefully while broiling; the food is so close to the heat that it can easily start to burn. Dry rubs: A dry rub can be made from a combination of any of your favorite spices and dried herbs. Dry rubs act like marinades in that they flavor the food, but they don’t require any time to marinate since the rub sticks to the food. Therefore, they are a quick solution to enhancing the flavor of different meats. Selecting corn: Choose corn with bright green, snugly fitting husks, and golden silk. Stems should be green and moist, not woody. Kernels should look plump and milky, come all the way to the ear’s tip, and the rows should be tightly spaced. Avoid ears with blackened, opened and tattered husks, and those with black silks. Try to purchase corn that has just been picked. Corn is best cooked and served on the day it is bought, but if you must store it, keep it in the refrigerator with the husks on. The peak season for fresh corn is May through September. Recipe Rescues: The exterior of the pork is burned – Slice off the burnt areas, and then carve as usual. The pork is too dried out – Add a little broth or other cooking liquid to the pan with the pork, cover it with a lid or foil, and then let it steam to re-moisten the interior. Corn is unripe – You can still cook with it, but add a little sugar during cooking to make up for the lack of natural sugar. Creamed corn is not thick enough – Make a slurry out of cornstarch and cold water, and then add 1 – 2 tablespoons of it to the corn mixture. Stir to evenly incorporate the slurry, and continue cooking for several minutes to get rid of the starchy taste. Creamed corn is too salty – Add more cream, and more corn if you have it.

Winter Holiday

Episode | From: How to Boil Water

Frederic shows Jack an alternative to her usual holiday turkey with a recipe for roast beef tenderloin with mushroom ragout. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large oven-proof skillet Large, heavy skillet Tongs Kitchen twine Boning knife or chef’s knife Chef’s knife or paring knife Measuring spoons Instant-read thermometer Cutting board Wooden spoon Pepper mill Liquid measuring cup Aluminum foil Wire rack Carving knife Tips: Silver skin: You need a sharp knife to remove silver skin. Silver skin is a membrane; if left on, it can cause the meat to curl during cooking. Silver skin is unpleasant to bite into in a cooked piece of meat; it is extremely tough, and cannot really be chewed. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cleaning mushrooms: Wipe the surfaces of mushrooms clean with a kitchen towel or paper towels. Do not clean mushrooms ahead of time, or they may turn a more brownish color. Do not soak mushrooms in water. Deglazing: Deglazing is the process of adding a small amount of liquid to a hot pan that has just been used to saute, and then scraping the bottom of the pan with a wooden spoon to loosen the flavorful browned bits, or fond. Various wines or alcohol, or stock or broth are the most common deglazing liquids. Deglazing is often used to make an accompanying sauce. Recipe Rescues: Meat sticks to the pan while searing – Don’t try to tear the meat away from the pan. Add a little more oil to the pan. Make sure oil is hot and shimmering before adding meat. Mushrooms are getting soggy, not browned – Let them cook undisturbed until browned, at least 5 minutes. Stirring them or moving them around prevents them from browning. The flame got too large when alcohol is added to the pan – Always remove the pan from the heat when adding alcohol. When the flame goes down, it is fine to return the pan to the heat.

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Showing 2,671 - 2680 of 2,681 results for pressure cooker recipes