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Sample recipes from The Pressure Cooker Gourmet

Beet and Orange Soup with Mint, Orange Zest, and Sour Cream

Whether smooth or somewhat chunky (it’s really a matter of taste), this soup is an appetite opener, a hunger salve, a fulfilling warmth f...

(1 Votes)

Navy Bean and Ham Hock Soup

Dried small white beans, or pea beans, are a type of haricot bean, many varieties of which have been cultivated in the New World far 5,00...

(1 Votes)

Meat and Potatoes Korean Style

Korean dishes are sometimes thought to be “too hot to handle.” Spice is a factor, it’s true, but if you raise your palate thermometer hal...

(1 Votes)

Brined Pork Shoulder Roast with Fennel and Dried Figs

Pork loin cuts, center to end, are priced as though they were the preferred choice for tasty pork meat. The shoulder (or butt) of pork is...

(1 Votes)

Pork and Clams Portugese Style

Such an esoteric combination as pork and clams would probably not have occurred to me out of the clear blue sky. But when my friend and s...

(1 Votes)

American All-Beef Meat Loaf

Meat loaf holds a place somewhere between humble fare and exemplar of the best home cooking. It seems just about everyone likes it. But, while its no trouble to mix up, it conventionally takes one and a half hours to cook. The pressure cooker cuts that time by half with no sacrifice of quality, making it feasible to have this comfort food even in a too-busy-to-cook household.

(1 Votes)

Quick Chicken with Garlic, Tarragon, and Red Wine

A dish with a history always attracts my attention. This one does, certainly, because it’s one from my own history beginning with my seco...

(1 Votes)

Halibut with Black Olive Butter Sauce

Halibut’s mild white flesh takes well to aromatic pressure steaming, which preserves its firm, flaky texture and unassertive flavor. Butt...

(1 Votes)

Baby Artichokes and Two Sauces

When artichokes are cooked on the stove top, lemon juice is often squeezed into the water, not only to keep the color bright, which doesn...

(1 Votes)

Asian Steamed Vegetable Pot with Silken Tofu

With the tofu, an Asian-style mix of steamed vegetables served with rice is a complete meal. Using daikon radish in rounds in the pot rat...

(1 Votes)

Wheat Berry Pilaf with Chanterelles and Fresh Fava Beans

Fresh peas could replace the fava beans and dried porcinis could be the mushrooms.

(1 Votes)

Chicken Broth

There are some distinct advantages to making chicken broth in the pressure cooker. First, there’s no volume lost to evaporation during co...

(1 Votes)

Lentil Salad with Feta Cheese and Walnut Oil

Fresh-cooked lentils, preferably the French green kind because they’re nuttier; feta cheese, preferably imported; and pure walnut oil. No...

(1 Votes)

Basic Brown or Green Lentils

If you've always wanted to learn how to cook brown lentils or green lentils but weren't sure where to start, then this recipe is for you! This recipe for Basic Brown or Green Lentils uses only three ingredients really! and a pressure cooker, and is ready for use in other recipes within minutes. You'll have plenty of brown lentils or green lentils that are ready to use in a number of recipes for lunch or dinner, including soups and salads.

(1 Votes)

Arayahs Marinara Sauce

After her first trip to Italy, my sister, Arayah Jenanyan, came home with an exhilaration she described as having found her true origin. ...

(1 Votes)

Green Tomato Chutney

Of the numerous ways to prepare green tomatoes—fry them, pickle them, relish them, turn them into pie—this is one of my favorites. In gar...

(1 Votes)

Chawan Mushi, Japanese Savory Steamed Custard

Chawan mushi is a moist custard, considered a soup in Japanese cooking, and not meant to be unmolded. Chicken and shrimp are traditionall...

(1 Votes)

Arborio Rice Pudding with Rhubarb Strawberry Compote

Arborio rice is the best for a creamy, risotto-like pudding. For a slightly drier but nuttier and more perfumed version, use basmati or j...

(1 Votes)

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