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| Pressure Cooking http://www.cookaholics.org/viewtopic.php?f=15&t=1027 |
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| Author: | KSyrahSyrah [ Wed Jan 26, 2011 11:45 am ] |
| Post subject: | Pressure Cooking |
Mary, I can't find the post about p/c 'ing with Lorna Sass, but here is my favorite recipe of hers. She has a website, and a blog:http://www.lornasass.com/ She also has posts on Cookstr, and has many vegetarian recipes. Catalan Veal Stew Generous 1/2 teaspoon loosely packed safron threads 1 TBsp. warm water 2 1/2 lbs. bones veal shoulder cut into 1 12 inch cubes, well trimmed 2 TBsp. all purpose flour 1 cup veal or chicken broth 2 - 3 TBsp olive oil 1 cup chopped red onions 1 larg bayleaf 6 large fresh or canned plum tomatoes, halved lengthwise 1/2 tsp. salt or to taste 1/2 tsp dried thyme leaves 1 clove garlic, pushed through a press 1/2 pound cremini or botton mushrooms, halved and sliced 2 to 3 tsp shery wine or balsamic vinegar |
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| Author: | KSyrahSyrah [ Wed Jan 26, 2011 11:59 am ] |
| Post subject: | Re: Pressure Cooking |
(Keep running out of room) Catalan Veal Stew Part Dieux Crumble the saffron into a small bowl and stir in the water. Set aside. Lightly dust the veal on both sides with flour. Heat 1 TBsp of oil over medium-high heat and brown the veal in 4 batches, 4 to 6 minutes per batch, adding extra oil as needed. Transfer the browned veal to a platter. Add the broth and stir well, taking care to scrape up any browned bits stuck to the bottom of the cooker Add the onions, browned veal with accumulated juices and bay leaf. Set the tomatoes on top and sprinkle with salt. D not stir Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick release the pressure. Remove the lid tilting it away from you to allow any excess steam to escape. If the veal is not sufficiently tender, return to high pressure for 5 minutes more. Remove the bay leaf and stir in the saffron with it's steeping water, the thyme, garlic and mushrooms. Simmer uncovered over medium heat, stirrring occasionally, until the garlic loses its raw edge and the mushrooms are tender about 5 minutes. Adjust the seasoning, adding more salt and a bit of vinegar, if needed, to bring out the flavors. Serve in large deep plates over rice. This is delicious! She adapted this recipe from Penelope Casas' The Foods & Wines of Spain. |
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| Author: | marygott [ Wed Jan 26, 2011 12:57 pm ] |
| Post subject: | Re: Pressure Cooking |
Thanks, it looks fantastic. Perfect winter food. Mary |
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