Do you own a pressure cooker? Does it sit in some dark corner of your cabinets, collecting dust? Did you inherit it from your grandmother and fear that it will blow up? I have a good reason for you to break out that pressure cooker: brown rice. If you don't have a pressure cooker, consider this - you can cook perfect brown rice in about 25 minutes. I know there are plenty of folks who don't like brown rice but I'm here to tell you this is good stuff. I much prefer brown rice to white rice. Its flavor is nuttier and I like the chewy texture. You can now find basmati brown rice which is even better. White rice is just blah in comparison.
In my house, we eat more brown rice than white rice (much to my daughter's chagrin). And because of that trusty pressure cooker, I don't even have to think very far ahead to make it.
Pressure cookers are good for lots of other things too. You can go from dried beans to soft and creamy in under 30 minutes. It's great for cooking stews and soups, simulating hours of stovetop cooking. They are very popular in India, where my pressure cooker was manufactured. Why? Because they appreciate the sped-up slow-cooked convenience of the thing.
I don't suggest you use grandma's ancient pressure cooker. In the old days, pressure cookers did blow up, or so I have read. Nowadays, pressure cooker have multiple safety systems to prevent an all-out explosion. Which is a good reason to invest in a modern one. You can get a decent one for under $50. That's a pretty good deal in cookware.
This isn't really a recipe - more a method. It's a variation on a method in Lorna Sass's Cooking Under Pressure. Last night, I skipped a step - boiling the water before adding it to the rice - and it went from OK brown rice to perfect. I've provided measurements for cooking 1 1/2 cups rice (our typical batch) or 1 cup rice.
Fast Brown Rice
(makes 3 1/2 cups rice if cooking 1 1/2 cups raw rice; 2 1/4 cups if cooking 1 cup raw rice)
1/2 tablespoon vegetable oil
1 1/2 cups brown rice (1 cup rice)
2 1/2 cups water (1 3/4 cups water)
Heat oil over medium heat in pressure cooker. Add rice and toss in oil until rice becomes fragrant. Do not brown. Add water. Lock on the lid and turn heat to high. When the pressure cooker reaches pressure (and how you know this will depend on the model you have; mine has a jiggle top), turn down heat to just maintain pressure and cook for 20 minutes. Remove from heat and allow pressure to drop for 10 minutes. Release remaining pressure and open the top. Fluff rice with a fork and serve.
Note: You can substitute stock for water to add more flavor. You can add 1/2 to 3/4 teaspoon salt to the water but I never salt my rice.
Tuesday, February 23, 2010
Wednesday, February 17, 2010
Slow Cooker Pot Roast
Chuck roast was on sale at the market last week. I don't make pot roast often, but it is the perfect dish for cold winter nights. Chuck roast needs to be cooked a long, long time because it is run through with connective tissue. That's what makes it a great pot roast. The collagen dissolves with long moist cooking, adding to the richness of the gravy. There is some fat in chuck roast, which doesn't hurt either!
This recipe is adapted from a slow cooker recipe. Still uses a slow cooker but you can cook in in the oven if you don't have a slow cooker. A slow cooker is essentially a very low oven, that maintains a temperature between 200 degrees (low) and 300 degrees (high).
Best side dish for pot roast: mashed potatoes. I don't know why you would serve it with anything else. This recipe doesn't have carrots cooked with the meat so you'll want to serve a green vegetable along with the roast. A red wine is the best accompanying beverage. I had a glass of 2007 Santa Carolina Carmenere Reserva Estrella de Oro from Chile and it was perfect. I'm sure a robust malbec from Argentina would work just as well.
Easy Slow-Cooker Pot Roast
(serves 6 - 8)
2 tablespoons oil
2 medium onions, sliced
2 large cloves garlic, minced
a 3 - 4 pound chuck roast
kosher salt
freshly ground black pepper
all purpose flour
15 to 16 ounces stewed tomatoes
1 cup water
1 tablespoons Worcestershire sauce
2 bay leaves
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and saute until soft and just golden. Add garlic and saute for another minute. Remove onions and garlic and dump into the slow cooker.
2. Return skillet to stove, add remaining 1 tablespoon of oil and increase heat to medium-high.
3. Season chuck roast generously with salt and pepper. Sprinkle top and bottom lightly with flour.
4. Brown roast in skillet. Don't be shy; browning will improve the flavor of the pot roast. Remove roast from skillet and add to onions.
5. Add tomatoes and water to skillet, scrapping browned bits off bottom of the skillet. Once you have loosened all the bits, dump everything in the slow cooker. Add Worcestershire sauce and bay leaves.
6. Cover and cook on low for 5 - 6 hours.
7. Remove roast, set aside on a plate and cover with foil to keep warm. Remove bay leaves and discard.
8. Take everything left in the slow cooker and puree to make the gravy.
9. Slice the roast and smother with gravy.
10. Serve with a robust red wine!
If cooking in the oven, cook everything in a ovenproof covered casserole or dutch oven at 300 degrees for 2 1/2 to 3 hours.
Link to PDF of Slow Cooker Pot Roast recipe
This recipe is adapted from a slow cooker recipe. Still uses a slow cooker but you can cook in in the oven if you don't have a slow cooker. A slow cooker is essentially a very low oven, that maintains a temperature between 200 degrees (low) and 300 degrees (high).
Best side dish for pot roast: mashed potatoes. I don't know why you would serve it with anything else. This recipe doesn't have carrots cooked with the meat so you'll want to serve a green vegetable along with the roast. A red wine is the best accompanying beverage. I had a glass of 2007 Santa Carolina Carmenere Reserva Estrella de Oro from Chile and it was perfect. I'm sure a robust malbec from Argentina would work just as well.
Easy Slow-Cooker Pot Roast
(serves 6 - 8)
2 tablespoons oil
2 medium onions, sliced
2 large cloves garlic, minced
a 3 - 4 pound chuck roast
kosher salt
freshly ground black pepper
all purpose flour
15 to 16 ounces stewed tomatoes
1 cup water
1 tablespoons Worcestershire sauce
2 bay leaves
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and saute until soft and just golden. Add garlic and saute for another minute. Remove onions and garlic and dump into the slow cooker.
2. Return skillet to stove, add remaining 1 tablespoon of oil and increase heat to medium-high.
3. Season chuck roast generously with salt and pepper. Sprinkle top and bottom lightly with flour.
4. Brown roast in skillet. Don't be shy; browning will improve the flavor of the pot roast. Remove roast from skillet and add to onions.
5. Add tomatoes and water to skillet, scrapping browned bits off bottom of the skillet. Once you have loosened all the bits, dump everything in the slow cooker. Add Worcestershire sauce and bay leaves.
6. Cover and cook on low for 5 - 6 hours.
7. Remove roast, set aside on a plate and cover with foil to keep warm. Remove bay leaves and discard.
8. Take everything left in the slow cooker and puree to make the gravy.
9. Slice the roast and smother with gravy.
10. Serve with a robust red wine!
If cooking in the oven, cook everything in a ovenproof covered casserole or dutch oven at 300 degrees for 2 1/2 to 3 hours.
Link to PDF of Slow Cooker Pot Roast recipe
Wednesday, February 3, 2010
My newest kitchen toy
Anyone who knows me well knows that I have a kitchen full of stuff. I remodeled my kitchen last year with lots more storage space to hold all this stuff. You would think I have everything. Wrong!
For a long time, I have coveted a ceramic knife. What's so special about a ceramic knife? They are unbelievably sharp and hold that sharp edge much longer than metal knives. They certainly look uninspiring - well, they look like plastic! But, they are sharp - really, really sharp. So sharp that you can cut through a tomato like it's buttah.
I got a small paring knife as my first ceramic knife. Ceramic knives can hardly be considered inexpensive. Good knives are not cheap, even if they are made of steel. But ceramic knives are even more expensive than good steel knives, especially as you get into larger sizes. So, I started with a little paring knife, which still set me back $30. Larger knives run well over $100. That's a lot of clams for a knife, even in my world.
There are some drawbacks to ceramic knives. They can shatter if you drop them. You can break them if you twist them or smack them (like smashing garlic with the side of the knife). They can't be sharpened at home; you have to send them back to the manufacturer. And, did I say they are expensive? Which is why I am the only person in my house who is allowed to touch my ceramic knife.
Why would you buy one? If you are good at keeping your steel knives sharp and this includes steeling them before each use, I think spending the big bucks for ceramic knives is not a good use of your money. Most folks let their steel knives go dull, which is quite dangerous. A sharp knife cuts when you want it which means you need to use very little pressure to make your cuts. Dull knives force you to push so much harder, and then they don't go where you want, like into your finger! If you get yourself a couple of ceramic knives, it will be a long, long time before you need to get the knives sharpened. You don't need to steel it ever. The odds you will have a very sharp knife all the time are much better with a ceramic knife.
Do you really need them? You need one for the same reason I need one: ceramic knives are way cool and your friends will be impressed when you slice through anything with what looks like a plastic knife.
For a long time, I have coveted a ceramic knife. What's so special about a ceramic knife? They are unbelievably sharp and hold that sharp edge much longer than metal knives. They certainly look uninspiring - well, they look like plastic! But, they are sharp - really, really sharp. So sharp that you can cut through a tomato like it's buttah.
I got a small paring knife as my first ceramic knife. Ceramic knives can hardly be considered inexpensive. Good knives are not cheap, even if they are made of steel. But ceramic knives are even more expensive than good steel knives, especially as you get into larger sizes. So, I started with a little paring knife, which still set me back $30. Larger knives run well over $100. That's a lot of clams for a knife, even in my world.
There are some drawbacks to ceramic knives. They can shatter if you drop them. You can break them if you twist them or smack them (like smashing garlic with the side of the knife). They can't be sharpened at home; you have to send them back to the manufacturer. And, did I say they are expensive? Which is why I am the only person in my house who is allowed to touch my ceramic knife.
Why would you buy one? If you are good at keeping your steel knives sharp and this includes steeling them before each use, I think spending the big bucks for ceramic knives is not a good use of your money. Most folks let their steel knives go dull, which is quite dangerous. A sharp knife cuts when you want it which means you need to use very little pressure to make your cuts. Dull knives force you to push so much harder, and then they don't go where you want, like into your finger! If you get yourself a couple of ceramic knives, it will be a long, long time before you need to get the knives sharpened. You don't need to steel it ever. The odds you will have a very sharp knife all the time are much better with a ceramic knife.
Do you really need them? You need one for the same reason I need one: ceramic knives are way cool and your friends will be impressed when you slice through anything with what looks like a plastic knife.
Monday, January 25, 2010
Crunchy Granola
I am not a big fan of commercial granola. I find it way too sweet, like so many other breakfast cereals. I have started making my own, using a basic recipe from Mark Bittman. I've made a few minor modifications to his recipe and offer some tasty combinations. This is also an economical recipe. Bulk rolled oats are very cheap and they are the basis of this recipe. It's a good way to use up odds and ends of nuts and dried fruit too.
Crunchy Granola
(makes about 8 cups, 16 servings)
6 cups rolled oats (not quick-cooking or instant)
2 cups chopped nuts and/or seeds
1 cup dried unsweetened grated coconut
1 teaspoon ground cinnamon
1/2 cup honey or maple syrup (imitation maple syrup is fine)
dash of salt
1 cup raisins, craisins or chopped dried fruit
1 teaspoon vanilla
1. Preheat oven to 350 degrees F.
2. Combine oats, nuts, coconut, cinnamon, sweetener and salt in a large heatproof bowl. If using honey, it's going to be clumpy, but don't worry about that.
3. Dump onto a large rimmed cookie sheet. Don't clean out of the bowl; you'll be using it again.
4. Bake for about 30 minutes, stirring it every 10 minutes so that it browns evenly. Keep an eye on it near the end of baking so that it doesn't burn.
5. Transfer the cooked, hot granola from the cookie sheet back to the bowl. Drizzle on the vanilla (boy, does that smell good!) and mix in the dried fruit. Allow to cool and store in a cool, dry place.
Some tasty combinations:
2 cups chopped pecans, imitation maple syrup, and chopped dried apricots or pears
2 cups chopped or sliced almonds, honey, and raisins
2 cups peeled chopped hazelnuts, imitation maple syrup, and chopped dried apricots or peaches
2 cups chopped walnuts, honey, and craisins
Link to PDF of Crunchy Granola Recipe
Crunchy Granola
(makes about 8 cups, 16 servings)
6 cups rolled oats (not quick-cooking or instant)
2 cups chopped nuts and/or seeds
1 cup dried unsweetened grated coconut
1 teaspoon ground cinnamon
1/2 cup honey or maple syrup (imitation maple syrup is fine)
dash of salt
1 cup raisins, craisins or chopped dried fruit
1 teaspoon vanilla
1. Preheat oven to 350 degrees F.
2. Combine oats, nuts, coconut, cinnamon, sweetener and salt in a large heatproof bowl. If using honey, it's going to be clumpy, but don't worry about that.
3. Dump onto a large rimmed cookie sheet. Don't clean out of the bowl; you'll be using it again.
4. Bake for about 30 minutes, stirring it every 10 minutes so that it browns evenly. Keep an eye on it near the end of baking so that it doesn't burn.
5. Transfer the cooked, hot granola from the cookie sheet back to the bowl. Drizzle on the vanilla (boy, does that smell good!) and mix in the dried fruit. Allow to cool and store in a cool, dry place.
Some tasty combinations:
2 cups chopped pecans, imitation maple syrup, and chopped dried apricots or pears
2 cups chopped or sliced almonds, honey, and raisins
2 cups peeled chopped hazelnuts, imitation maple syrup, and chopped dried apricots or peaches
2 cups chopped walnuts, honey, and craisins
Link to PDF of Crunchy Granola Recipe
Thursday, January 14, 2010
A Different Take on Split Pea Soup
I love split pea soup. Traditionally, split pea soup is split peas, vegetables such as carrots, onions and potatoes, and maybe a ham bone. That's all good, but it is pretty basic.
This week, I made a split pea soup from Sundays at Moosewood Restaurant, one of the many Moosewood cookbooks. Moosewood is a vegetarian restaurant in Ithaca, New York that has been around a very long time. It was in Ithaca when I went to college in upstate NY and that was quite a while ago. It's still there; I drove by when I was in Ithaca last October. If my daughter decides to go to school in upstate NY, I might actually eat there. I wasn't much interested in vegetarian food when I was in college, so I never ate there way back then.
This recipe is different because it draws on the delectable spices of North Africa. The spices and the onions bring out the sweetness in the peas. It is a warming bowl of soup.
Split Pea and Rice Soup
(serves 6)
1 1/2 cups dried split peas
4 1/2 cups water
3 bay leaves
1 large onion (about 3 cups), chopped
3 large cloves of garlic, minced
2 tablespoons olive oil
1 1/2 teaspoon ground cumin
1 teaspoon cinnamon
1/4 teaspoon cayenne
3/4 teaspoon ground cardamom
3 cups stock (vegetable or chicken)
1 tablespoon fresh lemon juice
3/4 cup cooked brown rice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1. Rinse split peas. Put them in a soup pot with water and bay leaves. Bring to a boil, cover and reduce to a simmer and cook for 45 minutes.
2. In a large skillet, heat olive over medium heat. Add onions and garlic. Cook until golden, but do not brown. Add spices and cook for another 10 minutes. Watch carefully so that spices don't burn.
3. Add the onion mixture to the peas along with stock. Simmer, covered, for another 30 minutes or until peas are very soft.
4. Add remaining ingredients and simmer for 10 minutes until hot.
Link to PDF of Split Pea and Rice Soup Recipe
This week, I made a split pea soup from Sundays at Moosewood Restaurant, one of the many Moosewood cookbooks. Moosewood is a vegetarian restaurant in Ithaca, New York that has been around a very long time. It was in Ithaca when I went to college in upstate NY and that was quite a while ago. It's still there; I drove by when I was in Ithaca last October. If my daughter decides to go to school in upstate NY, I might actually eat there. I wasn't much interested in vegetarian food when I was in college, so I never ate there way back then.
This recipe is different because it draws on the delectable spices of North Africa. The spices and the onions bring out the sweetness in the peas. It is a warming bowl of soup.
Split Pea and Rice Soup
(serves 6)
1 1/2 cups dried split peas
4 1/2 cups water
3 bay leaves
1 large onion (about 3 cups), chopped
3 large cloves of garlic, minced
2 tablespoons olive oil
1 1/2 teaspoon ground cumin
1 teaspoon cinnamon
1/4 teaspoon cayenne
3/4 teaspoon ground cardamom
3 cups stock (vegetable or chicken)
1 tablespoon fresh lemon juice
3/4 cup cooked brown rice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1. Rinse split peas. Put them in a soup pot with water and bay leaves. Bring to a boil, cover and reduce to a simmer and cook for 45 minutes.
2. In a large skillet, heat olive over medium heat. Add onions and garlic. Cook until golden, but do not brown. Add spices and cook for another 10 minutes. Watch carefully so that spices don't burn.
3. Add the onion mixture to the peas along with stock. Simmer, covered, for another 30 minutes or until peas are very soft.
4. Add remaining ingredients and simmer for 10 minutes until hot.
Link to PDF of Split Pea and Rice Soup Recipe
Friday, January 8, 2010
Grapefruit, Ginger and Star Anise
Happy New Year to everyone! It's been a while since my last post. I was soaking up the relative heat in San Diego over the holidays and the return to chilly Colorado has slowed me down. I think I'm back into the swing of things now.
The first recipe of the new year is very sunny. Grapefruit is a sunny fruit, don't you think? And it, along with its citrus cousins, is in season in the North American winter when many other fruits in the market are coming from far south or out of storage.
Star anise tastes similar to aniseed but it's not quite as powerful or licorice-y. It's available at Asian markets or in the Asian section of your local supermarket.
This recipe originally came from Gourmet. I reduced the sugar slightly. Feel free to adjust it to your taste. The original called for 1 cup of sugar instead of 2/3 cup. I usually make this with red grapefruit because that is what the excellent service organization Amigos de las Americas sells as a fundraiser. I'm sure it would look lovely with both white and red. The ginger and star anise give it an Asian twist, though the flavor is universally appealing. I have served this a number of times at brunch and it is a big hit. The trickiest part is sectioning the grapefruits. If you have never done this, I suggest you check out this video from Taste of Home: How-to on Sectioning Citrus
Grapefruit, Ginger and Star Anise Compote
(serves 6)
1 cup water
2/3 - 1 cup sugar
1/4 cup thinly sliced fresh ginger
6 whole star anise pods
1/2 tablespoon grated grapefruit peel
3 red grapefruits, sectioned
3 white grapefruits, sectioned
Bring water, sugar, ginger, and star anise to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture begins to thicken, about 10 minutes. Stir in grapefruit peel. Reduce heat to low and simmer syrup 30 minutes.
Place all grapefruit sections in large bowl. Using slotted spoon, remove ginger from syrup and discard. Pour hot syrup with star anise over grapefruit; let stand at room temperature 1 hour, stirring occasionally. (Can be made 4 hours ahead; cover and chill.) Divide fruit and syrup among 6 small bowls; discard star anise. Serve compote chilled or at room temperature.
Link to PDF of Recipe for Grapefruit, Ginger and Star Anise Compote
Monday, December 21, 2009
More chocolate - in gingerbread cookies
Here's a wonderful cookie recipe from Martha Stewart's Cookies book. Lots of great cookie recipes in here, every kind of cookie you can imagine.
I am not a huge gingerbread fan but these are awesome.
Chewy Chocolate Gingerbread Cookies
(makes 24 big cookies)
1 1/2 cups + 1 tablespoon all purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon Dutch-process cocoa
1/4 pound (1 stick) unsalted butter, at room temperature
1 tablespoon grated fresh ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces large semisweet or bittersweet chocolate chips (or use coarsely chopped chocolate bars)
about 1/4 cup sugar
1. Line 2 baking sheets with parchment paper or SilPat.
2. In a medium bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
3. In a large bowl, beat together butter and fresh ginger with an electric mixer until fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined. Make sure to scrape the bowl to make sure mixture is well-combined.
4. In a small bowl, dissolve baking soda with boiling water. Add 1/2 flour mixture to butter mixture and beat until combined. Add baking soda and water and beat. Add the rest of the flour and beat until combined. Scrape down the bowl as necessary.
5. Mix in chocolate chips or chunks with a spatula. Scrape dough into plastic wrap, flatten to 1 inch thick and wrap well. Refrigerate for at least 2 hours or overnight. I would say overnight because the dough is quite sticky.
6. After dough has chilled, preheat the oven to 325 degrees F. Remove dough from the fridge and divide it into 24 pieces. Place on prepared baking sheets. Chill in the refrigerator for 20 minutes.
7. Take each piece of dough and roll it into a ball and then roll it into the sugar. Place on baking sheet, about 2" apart (they spread a lot). I needed to use a spatula to remove the dough from the baking sheet as it stuck a little.
8. Bake cookies for about 12 minutes or until cracks form on tops of cookies. Remove from oven and cool for 5 minutes. Take cookies off baking sheets and cool completely on racks.
Store cookies at room temperature. I didn't bake enough to freeze but I bet they freeze just fine.
Note: I made no modifications for altitude.
Link to PDF of Chewy Chocolate Gingerbread Recipe
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