The Everything Pressure Cooker Cookbook (5 page)

Think of this relish as hummus with a Caribbean flair. Serve with tomato relish as a condiment for grilled chicken or pork, or as a dip for corn chips.

Ingredients | SERVES 12

1½ cups red or white kidney beans

7 cups water

2 teaspoons vegetable oil

Salt, to taste

2 tablespoons tahini paste

3/8 cup crushed pineapple, drained

4 cloves of garlic, peeled and minced

¼ teaspoon dried cumin

¼ teaspoon ground ginger

¼ teaspoon freshly ground white pepper

½ cup fresh cilantro, minced

Tomato Relish

Peel, seed, and dice 2 large tomatoes. Add to bowl and mix them together with ½ cup thawed frozen corn, ¼ cup extra virgin olive oil, and 6 diced scallions. Season with salt, freshly ground black pepper, and fresh lime juice to taste. It also tastes great with sandwiches.

1. Add the beans to the pressure cooker and pour 3 cups water over them or enough to cover the beans completely. Cover and let soak overnight. Drain and return to the pressure cooker. Pour 4 cups water over the beans. Add the oil. Lock the lid into place. Bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally for 10 minutes.
   

2. Quick-release any remaining pressure. Remove the lid and, if the beans are cooked through, drain them. If additional cooking time is needed, lock the lid into place, return to high pressure, and cook for an additional 2–5 minutes.
   

3. Add the cooked beans, salt, tahini, pineapple, garlic, cumin, ginger, pepper, and cilantro to a blender or food processor. Pulse until mixed but still chunky. Transfer to a covered container and chill.
   

You can improve the flavor of these cabbage rolls by adding diced roasted red pepper instead of raw red bell pepper.

INGREDIENTS | YIELD: 30

1 medium head savoy cabbage

1 cup water

1 pound lean ground beef

1 cup long-grain rice

1 red bell pepper, seeded and minced

1 medium sweet onion, peeled and diced

1 cup beef broth

1/3 cup extra virgin olive oil

2 tablespoon fresh mint, minced

1 teaspoon dried tarragon

Salt and freshly ground black pepper, to taste

2 cups water

2 tablespoons lemon juice

Lemon Dipping Sauce

You can make a lemon dipping sauce for the stuffed cabbage leaves or stuffed grape leaves by whisking 2 beaten eggs, 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, and 1 teaspoon granulated cane sugar in a heavy saucepan over low heat until the sauce is thick.

1. Wash the cabbage. Remove the large, outer leaves and set aside. Remove the remaining cabbage leaves and place them in the pressure cooker. Pour in the cup of water. Lock on the lid. Bring to low pressure; maintain the pressure for 1 minute. Quick-release the pressure. Drain the inner cabbage leaves in a colander and then move them to a cotton towel.
   

2. Add the ground beef, rice, bell pepper, onion, broth, oil, mint, tarragon, salt, and pepper to a bowl. Stir to combine.
   

3. Add the reserved cabbage leaves to the bottom of the pressure cooker.
   

4. Remove the stem running down the center of each steamed cabbage leaf and tear each leaf in half lengthwise. Place 1 tablespoon of the ground beef mixture in the center of each cabbage piece. Loosely fold the sides of the leaf over the filling and then fold the top and bottom of the leaf over the folded sides. As you complete them, place each stuffed cabbage leaf in the pressure cooker.
   

5. Pour the water and lemon juice over the stuffed cabbage rolls. Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes. Remove from the heat and allow pressure to release naturally. Carefully move the stuffed cabbage rolls to a serving platter, piercing each one with a toothpick if serving as appetizers.
   

You can freeze this cheesecake for up to 3 months, so it makes the perfect make-ahead addition for a cheese plate. Thaw a wedge of the cheesecake in the refrigerator and then serve at room temperature spread on crackers or thin slices of crusty bread.

INGREDIENTS | YIELD: 1 7-INCH CHEESECAKE

3 tablespoons butter, melted

1/3 cup bread crumbs or savory cracker crumbs

½ cup sun-dried tomatoes in oil

6 cloves garlic, peeled and minced

1 teaspoon dried oregano

3 large eggs

3 tablespoons all-purpose flour

2 8-ounce packages cream cheese

¾ cup sour cream

½ cup scallion, diced

2 cups hot water

1. Coat the sides and bottom of a 7-inch springform pan with melted butter. Evenly distribute the crumbs over the bottom and sides of the pan. Place a 16″ × 16″ piece of plastic wrap on top of an equal-sized piece of aluminum foil. Put the springform pan in the center of the plastic wrap — topped foil; form and crimp the foil around the springform pan to seal the bottom of the pan.
   

2. Drain the tomatoes, leaving 1 tablespoon oil, and add to a food processor along with the garlic, oregano, eggs, flour, cream cheese, and ¼ cup sour cream. Puree until smooth. Stir in the scallions. Pour into the springform pan. Cover with foil; crimp to seal.
   

3. Place a trivet or rack on the bottom of the pressure cooker. Pour in the hot water. Use two 24-inch lengths of aluminum foil folded in half lengthwise twice to create 24″ × 2″ strips of foil. Crisscross the foil strips on the counter and place the springform pan in the center. Bring the ends of the foil strips up over the springform pan; hold on to the strips and use to lower the pan into the pressure cooker until it rests on the rack or trivet.
   

4. Lock the lid into place and bring to high pressure; maintain for 20 minutes. Remove from the heat and let rest for 7 minutes before quick-releasing any remaining pressure. Remove the lid and let the cheesecake continue to cool in the pressure cooker until all of the steam has dissipated.
   

5. Use the foil strips to lift the pan from the pressure cooker. Remove the foil lid. Sop up any moisture with a paper towel. Cool. Spread the remaining ½ cup sour cream over the top.
   

You can adjust the heat of this dip depending on what type of salsa or chili powder you use. Alternatively, to add more heat you can add some crushed red pepper flakes and use jalapeño-jack cheese.

INGREDIENTS | SERVES 24

3 slices bacon, diced

2 tablespoons olive oil

1 medium white onion, peeled and diced

3 cloves garlic, peeled and minced

½ cup fresh cilantro, minced

½ cup salsa

¼ cup ketchup

½ cup chicken broth

1 teaspoon chili powder

1 pound chicken breast tenders, finely diced

Optional: 1 tablespoon all-purpose flour

1 cup Monterey jack cheese, grated

½ cup sour cream

Salt and freshly ground black pepper, to taste

1. Add the bacon and oil to the pressure cooker; bring to temperature and add the onion, garlic, and cilantro. Sauté for 3 minutes or until the onion is soft. Stir in the salsa, ketchup, broth, chili powder, and diced chicken. Lock the lid into place and bring to low pressure; maintain pressure for 6 minutes.
   

2. Remove the lid and simmer over medium heat to thicken the sauce. If needed, whisk the flour into the dip, bring to a boil, and then simmer for 2 minutes or until the flour taste is cooked out. Lower the heat and add the cheese, stirring constantly until it is melted into the dip. Fold in the sour cream. Taste for seasoning and add salt and pepper if desired. Serve warm with baked corn or flour tortilla chips.
   

Quick is a relative term in this case. This demi-glace version takes several hours to make rather than more than an entire day of simmering sauces on the stovetop. This version omits the tomatoes, leaving you with the option of whisking in some sautéed tomato paste when a tomato back note is needed.

INGREDIENTS | YIELD: 1 CUP

1½ pounds veal bones

1½ pounds beef bones

1 pound chicken backs

Water

1 tablespoon vegetable oil

1 medium white onion, peeled and diced

1 large carrot, peeled and diced

1 celery stalk with leaves, diced

1 tablespoon dried parsley

½ teaspoon dried thyme

½ teaspoon whole black peppercorns

1 bay leaf

Defining Demi-Glace

Traditionally, the highly concentrated, rich half-glaze sauce known as demi-glace is created by reducing equal amounts of veal stock and brown sauce, the latter being one of the French mother sauces made by simmering brown roux, brown stock, bacon, aromatics (onions, celery, carrots), a bouquet garni (bay leaf, thyme, parsley, celery stalk, and peppercorns wrapped inside leek greens), and tomatoes.

1. Trim the bones of any fat, but leave some meat attached to them. Discard any chicken skin and chop the backs into 3-inch pieces.
   

2. Preheat the broiler. Arrange the bones in a roasting pan; place the pan in the oven about 6 inches away from the source of heat. Broil for 15 minutes on both sides. Add the chopped chicken backs to the pan and return the pan to the oven. Broil for another 15 minutes.
   

3. Discard the fat from the roasting pan. Place the pan over two burners on medium-high heat until the pan sizzles. Pour in 2 cups of water and stir it into the bones, scraping up the browned bits on the bottom of the roasting pan. Remove from heat.
   

4. Add the oil to the pressure cooker and bring to temperature. Add onion, carrot, celery, parsley, thyme, and peppercorns; sauté for 3 minutes. Add the bay leaf. Transfer the bones and water to the pressure cooker. Add additional hot water so that the water level is an inch above the bones. (Note: The bones and water should not fill the pressure cooker beyond two-thirds full.)
   

5. 5. Lock the lid into place and bring to high pressure; maintain for 1½ hours. Remove from heat and allow pressure to release naturally. Strain the stock into a stockpot. Let rest for 10 minutes and then skim off and discard any fat. Place the stockpot over high heat and bring to a boil. Reduce the heat, but maintain and boil for an hour or until the liquid is dark brown and thick. Chilled demi-glace can be cut into cubes, wrapped in plastic, and stored in the refrigerator for 2 weeks, and can be frozen indefinitely in freezer bags.
   

This rich meat sauce is the perfect topping for fettuccine. Serve with a tossed salad and crusty, warm garlic bread.

INGREDIENTS | YIELD: 4 CUPS

1 tablespoon unsalted butter

1 medium sweet onion, peeled and diced

1 medium carrot, peeled and diced

1 stalk celery with leaves, diced

1 clove garlic, peeled and minced

8 ounces ground round

8 ounces ground pork

8 ounces ground veal

2 tablespoons tomato paste

½ cup dry white wine

1 14½-ounce can diced tomatoes

1 bay leaf

½ cup heavy cream

Salt and freshly ground black pepper, to taste

A Less Expensive Alternative

Omit the ground veal and instead use 12 ounces each of ground round and ground pork. Stir ¾ teaspoon of Minor's Veal Base (
www.soupbase.com
) into the meat when you add the canned tomatoes. The veal base will add some sodium, so taste the sauce before you add any salt, or consider using no-salt-added canned tomatoes.

1. Melt the butter in the pressure cooker over medium-high heat. Add the onion, carrot, and celery; sauté for 3 minutes or until the vegetables begin to soften. Add the garlic and ground meat. Fry for about 5 minutes or until the meat loses its pink color, breaking the meat apart as you do so. Drain and discard any rendered fat. Stir in the tomato paste and sauté for 1 minute. Stir in the white wine and boil for about 2 minutes.
   

2. Stir in the undrained tomatoes. Add the bay leaf. Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes.
   

3. Remove from heat and quick-release the pressure. Remove the lid. Return the pan to medium-high heat and bring to a boil. Stir in the cream, continuing to cook for about 5 minutes. Taste for seasoning and add salt and pepper as needed.
   

The chicken and spinach create a layer in the pressure cooker that keeps the pasta sauce from burning on the bottom of the pan.

INGREDIENTS | SERVES 6

½ cup chicken broth or water

1 pound boneless, skinless chicken, cut into 1-inch pieces

2 10-ounce packages frozen spinach, rinsed of any ice crystals

1½ cups pasta sauce

1 tablespoon mild curry powder

2 tablespoons applesauce

Salt and freshly ground black pepper, to taste

6 cups cooked rice

Optional: Fresh cilantro

1. Add the broth and chicken to the pressure cooker and place the frozen spinach on top. Mix the pasta sauce with the curry powder and pour it over the spinach. Do not mix the sauce into the other ingredients.
   

2. Lock the lid in place. Bring to high pressure over medium heat; maintain the pressure for 5 minutes. Quick-release the pressure. Carefully remove the lid, add the applesauce, and stir well. If the moisture from the spinach thinned the sauce too much, simmer uncovered for 5 minutes or until the sauce is the desired consistency. Taste the sauce and add more curry powder, salt, and pepper if needed. Serve over cooked rice. Garnish with cilantro if desired.
   

You can use this barbeque sauce as a serving sauce served on the side, a dipping sauce, or a grilling wet-mop sauce.

INGREDIENTS | YIELD: ABOUT 5 CUPS

4 cups ketchup

½ cup apple cider vinegar

½ cup Worcestershire sauce

½ cup light brown sugar, firmly packed

¼ cup molasses

¼ cup prepared mustard

2 tablespoons barbeque seasoning

1 teaspoon freshly ground black pepper

Optional: 1 tablespoon liquid smoke

Optional: 2 tablespoons hot sauce, or to taste

Optional: Salt, to taste

Add all ingredients to the pressure cooker. Stir to mix. Lock the lid into place. Bring to low pressure; maintain for 20 minutes. Remove from heat and quick-release the pressure. Taste for seasoning and add the desired amount of optional seasoning. Ladle into sterilized glass jars; cover and store in the refrigerator for up to 3 months.

Plum sauce is often served with egg rolls. It's also delicious if you brush it on chicken or pork ribs; doing so near the end of the grilling time will add a succulent glaze to the grilled meat.

INGREDIENTS | YIELD: 4 CUPS

8 cups (about 3 pounds) plums, pitted and cut in half

1 small sweet onion, peeled and diced

1 cup water

1 teaspoon fresh ginger, peeled and minced

1 clove garlic, peeled and minced

¾ cup granulated sugar

½ cup rice vinegar or cider vinegar

1 teaspoon ground coriander

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon ground cloves

1. Add the plums, onion, water, ginger, and garlic to the pressure cooker. Lock the lid into place and bring to low pressure; maintain for 5 minutes. Remove from the heat and quick-release the pressure.
   

2. Use an immersion blender to pulverize the contents of the pressure cooker before straining it, or press the cooked plum mixture through a sieve.
   

3. Return the liquefied and strained plum mixture to the pressure cooker and stir in sugar, vinegar, coriander, salt, cinnamon, cayenne pepper, and cloves. Lock the lid into place and bring to low pressure; maintain for 5 minutes. Remove from heat and quick-release the pressure. Remove the lid and check the sauce; it should have the consistency of applesauce. If it isn't yet thick enough, place the uncovered pressure cooker over medium heat and simmer until desired consistency is achieved.
   

Pan-toasting the smoked paprika before you add the other ingredients will intensify its smoky flavor.

INGREDIENTS | YIELD: 4 CUPS

2 tablespoons smoked paprika

3½ cups ketchup

½ cup light brown sugar

¼ cup molasses

¼ cup white distilled or white wine vinegar

¼ teaspoon cayenne pepper

1 tablespoon onion powder

1½ teaspoons celery seed

1 teaspoon celery salt

1½ teaspoons garlic powder

1 teaspoon ground cumin

2 teaspoons mustard powder

1½ teaspoons chili powder

1 teaspoon fresh lemon juice

1 teaspoon freshly ground black pepper

¼ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon dried thyme

Add the smoked paprika to the pressure cooker. Lightly toast it over medium heat until it begins to release its smoked fragrance. Stir in the remaining ingredients. Lock on the lid and bring to low pressure; maintain pressure for 20 minutes. Quick-release the pressure. Allow sauce to cool and then refrigerate in a covered container for up to a week, or freeze until needed.

Before you shape hamburger to fix on the grill, stir some of this barbeque sauce into the ground meat.

INGREDIENTS | YIELD: 4 CUPS

2 cups ketchup

1½ cups distilled white vinegar

¼ cup light brown sugar

2 tablespoons onion powder

¼ cup Worcestershire sauce

¼ cup prepared mustard

1 teaspoon freshly ground black pepper

Salt, to taste

Optional: Cayenne pepper or hot sauce, to taste

Add all ingredients except the salt and cayenne pepper or hot sauce to the pressure cooker. Lock on the lid and bring to low pressure; maintain pressure for 5 minutes. Quick-release the pressure. Stir the sauce and taste for seasoning; add salt and cayenne pepper or hot sauce if desired. Allow sauce to cool and then refrigerate in a covered container for up to a week or freeze until needed.

Don't substitute margarine for the butter in this recipe. Also, make sure that the ingredients don't go above the halfway mark on the pressure cooker. Serve this spiced sauce over cooked pork or ham.

INGREDIENTS | SERVES 8

4 medium tart apples

4 medium sweet apples

1 cup cranberries

Zest and juice from 1 large orange

½ cup dark brown sugar

½ cup granulated cane sugar

1 tablespoon unsalted butter

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon freshly ground black pepper

1/8 teaspoon salt

1 tablespoon fresh lemon juice

1. Peel, core, and grate the apples. Wash the cranberries. Add the cranberries to the pressure cooker and top with grated apples. Add the remaining ingredients.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 5 minutes. Remove from heat and allow pressure to release naturally. Remove the lid; lightly mash the apples with a fork. Stir well. Serve warm or chilled.
   

You can use this sauce immediately, refrigerate it in a covered container for up to a week, or freeze it for 6 months.

INGREDIENTS | YIELD: 4 CUPS

2 tablespoons olive oil

2 cloves garlic, peeled and minced

2½ pounds fresh, vine-ripened tomatoes

1 teaspoon dried parsley

1 teaspoon dried basil

1 tablespoon balsamic vinegar

½ teaspoon granulated cane sugar

Salt, to taste

Freshly ground black pepper, to taste

1. Add the oil to the pressure cooker and bring to temperature over medium heat. Add the garlic; sauté for 30 seconds.
   

2. Peel and dice the tomatoes. Add them to the pressure cooker along with any juice from the tomatoes and the remaining ingredients.
   

3. Lock the lid in place and bring to low pressure; maintain for 10 minutes. Remove from the heat and allow pressure to release naturally.
   

4. Remove the lid and stir the sauce. If you prefer a thicker sauce, return to the heat and simmer uncovered for 10 minutes or until it reaches the desired thickness.
   

Be sure to have freshly grated Parmigiano-Reggiano cheese available to sprinkle over the pasta and sauce.

INGREDIENTS | SERVES 6

1 pound lean ground beef

1 large sweet onion, peeled and diced

1 stalk celery, diced

1 medium green bell pepper, seeded and diced

1 clove garlic, peeled and minced Salt and freshly ground black pepper, to taste

1 cup water

1 8-ounce can tomato sauce

1/8 teaspoon dried red pepper flakes

1 teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon dried thyme

2 teaspoons sugar

1 6-ounce can tomato paste

1. Add the ground beef, onion, celery, and green bell pepper to the pressure cooker. Fry for 5 minutes over medium-high heat or until the fat is rendered from the meat. Drain and discard the fat. Stir in the remaining ingredients, except for the tomato paste.
   

2. Lock the lid into place. Bring the pressure cooker to low pressure; maintain pressure for 10 minutes.
   

3. Quick-release the pressure. Remove the lid and stir in the tomato paste. Simmer the sauce uncovered for 5 minutes or until desired thickness is reached. Serve hot over spaghetti.