The Culinary Connoisseur
Dinner in an Instant
18
Nov
Nov
The latest buzz among foodies is all about the “Instant
Pot.” This new piece of cookware that will theoretically cover all culinary
tasks seems to have become the darling of celebrity chefs everywhere. It’s got
a following that is almost unbelievable. This technical marvel combines
pressure cooker, slow cooker, yogurt maker and rice cooker into one electric
appliance and seems to make anyone that uses it a hero. Now, while this item
would not cover all these tasks in a kosher kitchen, it led me to the original
method of getting complete, hardy meals on the dinner table in the shortest
time possible—the stovetop pressure cooker.
Pot.” This new piece of cookware that will theoretically cover all culinary
tasks seems to have become the darling of celebrity chefs everywhere. It’s got
a following that is almost unbelievable. This technical marvel combines
pressure cooker, slow cooker, yogurt maker and rice cooker into one electric
appliance and seems to make anyone that uses it a hero. Now, while this item
would not cover all these tasks in a kosher kitchen, it led me to the original
method of getting complete, hardy meals on the dinner table in the shortest
time possible—the stovetop pressure cooker.
There are so many delicious options for the pressure
cooker! Thick and chunky soups, stews and vegetable dishes are just the beginning.
cooker! Thick and chunky soups, stews and vegetable dishes are just the beginning.
If you prefer the stew less spicy use a milder sausage
instead
instead
2 tablespoons olive oil, plus more for serving
6 ears of corn, kernels cut off from cobs, cobs split in
half and reserved (you can use frozen cobs if you do not use fresh corn)
8 ounces hot Italian sausage, cut into 1/2-inch dice
1 medium onion, thinly sliced (about 1 cup)
1 tablespoon smoked paprika
2 (15-ounce) cans chickpeas, drained and rinsed
1 (28-ounce) can diced tomatoes
1 whole chicken (about 4 pounds), cut into 8 serving
pieces or drumsticks, and thighs
pieces or drumsticks, and thighs
2 cups homemade or store-bought chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar
Chopped fresh parsley leaves, for serving
Heat oil in a pressure cooker over medium-high heat until
shimmering. Add chopped sausage and cook, stirring, until just starting to
crisp around the edges, about 2 minutes. Add onions and cook, stirring, until
softened, about 3 minutes. Add paprika, chickpeas, tomatoes, chicken pieces,
and broth. Season to taste with salt and pepper.
shimmering. Add chopped sausage and cook, stirring, until just starting to
crisp around the edges, about 2 minutes. Add onions and cook, stirring, until
softened, about 3 minutes. Add paprika, chickpeas, tomatoes, chicken pieces,
and broth. Season to taste with salt and pepper.
Seal pressure cooker and bring to high pressure. Cook for
15 minutes. Cool pressure cooker under a cold running tap or use the quick
release valve, and open. Return to high heat and cook, stirring gently, until
it achieves a thick, stew-like consistency, about 5 minutes. Stir in vinegar
and season to taste with salt and pepper. Stir in parsley and serve, drizzling
with more olive oil at the table.
15 minutes. Cool pressure cooker under a cold running tap or use the quick
release valve, and open. Return to high heat and cook, stirring gently, until
it achieves a thick, stew-like consistency, about 5 minutes. Stir in vinegar
and season to taste with salt and pepper. Stir in parsley and serve, drizzling
with more olive oil at the table.
The trick to making this soup so thick is the starchy
cob.
cob.
2 tablespoons canola oil
2 medium leeks, white and pale green parts only, well
cleaned and finely chopped (about 1 1/2 cups)
cleaned and finely chopped (about 1 1/2 cups)
2 medium cloves garlic, crushed
6 ears of corn, kernels cut off from cobs, cobs split inhalf and reserved (you can use frozen cobs if you do not use fresh corn)
2 bay leaves
2 teaspoons dried tarragon
1 quart homemade or store-bought chicken stock
or more if needed
or more if needed
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh chives or 1 teaspoon dried
Extra-virgin olive oil, for serving
Heat canola oil over medium heat in a pressure cooker.
Add leeks and garlic and cook, stirring frequently, until softened but not
browned, about 4 minutes.
Add leeks and garlic and cook, stirring frequently, until softened but not
browned, about 4 minutes.
Add corn with cobs, bay leaves, tarragon, and enough
chicken stock to barely cover corn (the cobs might still be sticking out a
bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook
for 15 minutes. Release pressure using quick-release method and uncover.
Discard corn cobs, bay leaves, and tarragon stems.
chicken stock to barely cover corn (the cobs might still be sticking out a
bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook
for 15 minutes. Release pressure using quick-release method and uncover.
Discard corn cobs, bay leaves, and tarragon stems.
Using an immersion blender, blend until completely smooth,
adding more chicken stock if necessary. Adjust seasonings to taste with salt
and pepper. Serve soup immediately with
minced tarragon leaves and chives and a drizzle of olive oil, or chill and
serve cold. Once chilled, if the soup is too thick, you can adjust the texture
by whisking in water a tablespoon at a time until desired consistency is
reached.
adding more chicken stock if necessary. Adjust seasonings to taste with salt
and pepper. Serve soup immediately with
minced tarragon leaves and chives and a drizzle of olive oil, or chill and
serve cold. Once chilled, if the soup is too thick, you can adjust the texture
by whisking in water a tablespoon at a time until desired consistency is
reached.