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Glazed Pearl Onions in Port with Bay Leaves


Ingredients

  • 3 10-ounce bags unpeeled pearl onions, root ends trimmed but left intact
  • 1 1/2 cups low-salt chicken broth
  • 4 bay leaves (preferably fresh)
  • 2 tablespoons dark brown sugar
  • 1 teaspoon balsamic vinegar

Recipe Preparation

  • Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour.

  • Remove onions from water and peel. Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature. DO AHEAD Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

Reviews Section

Crock-Pot Cranberry & Orange Pork Roast

Your mouth will water as this Crock-Pot Cranberry & Orange Pork Roast simmers away all day. With only 5 simple ingredients this recipe is easy to prepare! Just 8 Weight Watchers SmartPoints per serving too making this a great option for dinner!


NOTES

In my cast iron skillet. YUMMY!

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 98

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Pressure Cooker Recipes

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Spicy South of the Border Chili
Serves 6

Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting the amount of chili powder used.

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted. Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour. Stir in the crushed tomato and beef stock.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Remove the lid and add the beans. Cook uncovered for 5 minutes. Serve in bowls, passing the garnishes separately.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.

Pressure Cooker Recipes are Fast
Old Fashioned Meat Loaf
Serves 4

A traditional meat loaf, coated with a layer of ketchup and cooked in a tomato sauce. If you wish, add cubed potatoes during the last 5 minutes of cooking time.

1 1/2 lb (700 g) mixture of chopped or ground
lean beef, pork and veal
1 teaspoon (5 ml) salt
Freshly ground pepper
2 slices bread, soaked in water and squeezed dry
2 tablespoons (30 ml) parsley
1 medium onion, minced
1 garlic clove
1 egg
2 tablespoons (30 ml) chicken stock
2 teaspoons (10 ml) Worchestershire sauce
2 tablespoons (30 ml) olive oil
1 cup (250 ml) tomato sauce
1 cup (250 ml) water

Pressure Cooker Recipes
Directions:

In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap each in wax paper and chill several hours to firm. Heat the oil in the pressure cooker and brown the loaves well on all sides. Transfer to the cooker basket. Pour off the oil and combine the tomato sauce and water, and season with salt and pepper. Spread the ketchup over the meat loaves and lower the basket into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Slice and serve.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.

Pressure Cooker Recipes are Fast
Sweet-Sour Beef Spareribs
Serves 4

As good or better than any you are likely to find in a Chinese restaurant.

Pressure Cooker Recipes
Directions:

In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very hot, then add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, then stir in the sauce.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure for grilling ribs or 20 minutes for stewing ribs.

Pressure Cooker Recipes are Fast
Beef Stroganoff
Serves 4

2 lb (900 g) beef stew meat or round steak,
cut into 1" (25 mm) cubes
3 tablespoons (45 ml) vegetable oil
2 tablespoons (30 ml) flour
1 large onion, chopped
1 teaspoon (5 ml) garlic
1 cup (250 ml) beef broth
1/4 lb (125 g) fresh mushrooms, sliced
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1 cup (250 ml) sour cream
Salt and pepper to taste
1 package egg noodles, cooked

Pressure Cooker Recipes
Directions:

Brown meat in pressure cooker. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid. Stir in sour cream and blend well. Serve over hot egg noodles.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 25 minutes on high pressure.

Pressure Cooker Recipes are Fast
Hungarian Goulash
Serves 4

1/2 lb (225 g) lean beef,
cut into small pieces
1/2 cup (140 g) bacon, finely diced
1 1/2 cups (255 g) onion, chopped
2 potatoes, chopped
1/2 teaspoon (2 ml) paprika
2 garlic cloves, minced (optional)
1/4 teaspoon (1 ml) marjoram
1/4 teaspoon (1 ml) crushed caraway seeds
Salt, to taste
1 package egg noodles, cooked

Pressure Cooker Recipes
Directions:

Sauté bacon and onion in the pressure cooker. Add garlic, if desired. Stir in paprika and 1 1/4 cup (300 ml) water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve over hot egg noodles.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.

Pressure Cooker Recipes are Fast
Stuffed Cabbage Hungarian Style
Serves 4

Sauerkraut and a dollop or two of yogurt or sour cream make this stuffed cabbage distinctive and delicious.

1 head cabbage, separated into leaves
1 cup (250 ml) tomato sauce
1 cup (250 ml) water
Salt and freshly ground pepper
8 oz can sauerkraut, rinsed and well drained
1 lb (450 g) chopped beef, or a mixture of
beef, veal and pork
1 onion, finely chopped
1/4 cup (60 ml) rice
1 tablespoon (15 ml) minced parsley
2 tablespoons (30 ml) chicken stock
Sour cream or yogurt (optional)

Pressure Cooker Recipes
Directions:

Fill the pressure cooker halfway with water and bring to a boil. Add several cabbage leaves at a time and cook briefly until they are softened. Drain on paper towels. Dry the pressure cooker, then add the tomato sauce, water, salt, pepper and sauerkraut, and mix well.

In a bowl, combine the chopped meat, onion, rice, parsley, and chicken stock, and season with salt and pepper. Place about 2 tablespoons (30 ml) of this mixture in each cabbage leaf, fold the sides, then roll. Arrange the cabbage rolls in the pressure cooker, over the sauerkraut mixture.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid. Serve with sour cream or yogurt on the side.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.

Pressure Cooker Recipes are Fast
Easy Beef Pot Roast
Serves 2-3

3 tablespoons (45 ml) canola oil
1.5 lb (700 g) pot roast
Salt and pepper
1 onion, chopped
1 bay leaf
1 1/2 cups (375 ml) water or beef stock

Pressure Cooker Recipes
Directions:

Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.

If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes.

Pressure Cooker Recipes are Fast
Pot Roast with Vegetables
Serves 6

3 1/4 lb (1.5 kg) chuck or round roast,
trimmed of excess fat
4 tablespoons (60 ml) vegetable oil
Salt and pepper
1 cup (250 ml) onion, finely chopped
1/2 cup (125 ml) carrot, finely chopped
1/2 cup (125 ml) celery, finely chopped
1/2 cup (125 ml) parsnip or turnip, finely
chopped
2 1/2 cups (625 ml) beef stock
2 bay leaves
1 teaspoon (5 ml) dried thyme
-------------
1 lb (450 g) medium-size red potatoes,
scrubbed and quartered
3 large-size carrots, peeled and cut into
5 or 6 chunks
3 large-size parsnips, peeled and cut into
5 or 6 chunks

Pressure Cooker Recipes
Directions:

Roast: Heat 3 tablespoons oil in pressure cooker over high heat. Add meat and brown well on all sides lifting meat frequently with long wooden spoon to prevent sticking—about 2 to 3 minutes per side. Add extra oil as needed. Season each side with salt and pepper (use less if using canned stock or bouillon). Remove meat to platter and set aside.

In blackened oil remaining in pressure cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally. Scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme. Set trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] for 15 minutes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 60 minutes on high pressure.

When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, then let pressure drop naturally [1]. Transfer to platter and set aside in warm place. Remove trivet from cooker.

Vegetables: Place potatoes, carrot chunks, and parsnip chunks in cooker. Lock lid into place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3].

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 5 minutes on high pressure.

Gravy: Mash 2 tablespoons all-purpose flour into 2 tablespoons softened unsalted butter. Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens - 3 to 4 minutes. Remove bay leaves and season to taste.

Pressure Cooker Recipes are Fast
Beef Pot Roast With Tomato and Pearl Onions
Serves 2-3

2 tablespoons (30 ml) olive oil
1.5 lb (700 g) pot roast such as chuck
1 medium onion, chopped
3 tablespoons (45 ml) vinegar
1 can tomato paste
1 1/2 cups (375 ml) water
16-24 very small pearl onions, peeled
1 clove garlic, unpeeled
A potpourri bag of 2 bay leaves, 8 allspice and
1 teaspoon (5 ml) cumin seed
1/4 teaspoon (1 ml) sugar
Salt and pepper, to taste

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.

Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary. Adjust seasoning. Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Slice the meat and serve with the sauce and the pearl onions.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for an additional 15 minutes on high pressure.

Pressure Cooker Recipes are Fast
Jambalaya
Serves 4-6

This delicious recipe for jambalaya is a great one pot meal.

1 tablespoon (15 ml) vegetable oil
1/2 lb (225 g) boneless skinless chicken breasts,
cut into 1" pieces
1/2 lb (225 g) fully cooked andouille or italian
sausage, sliced
1/2 lb (225 g) uncooked shrimp, peeled
and deveined
2 teaspoons (10 ml) Creole seasoning
1 teaspoon (5 ml) dried thyme leavesr
1/8 teaspoon (0.5 ml) cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup (250 ml) long grain rice
16 oz (475 ml) canned chopped tomatoes, undrained
1 cup (250 ml) chicken stock
3 tablespoons (45 ml) fresh parsley, minced

Pressure Cooker Recipes
Directions:

Heat oil in the pressure cooker over medium high heat. Add chicken, sausage and shrimp. Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure cooker. Cook for 4-5 minutes, stirring frequently. Add rice, tomatoes with their juice and stock. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand for 5 minutes before serving.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.

Pressure Cooker Recipes are Fast
Beef Bourguignon
Serves 8-10

2 tablespoons (30 ml) olive oil
4 lb (1.8 kg) beef stew meat, cubed
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) red wine vinegar
3/4 cup (175 ml) dry red wine
1 1/4 cups (300 ml) beef broth
1 1/2 teaspoon (7.5 ml) salt
Pepper, to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup (60 ml) butter
2 lb (900 g) mushrooms, quartered
1 teaspoon (5 ml) lemon juice

Pressure Cooker Recipes
Directions:

In a separate skillet, sauté the onion until translucent. Then in your pressure cooker, heat oil and brown meat. Move the beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add the wine, beef broth, salt and pepper. Add onions to beef mixture. Lock lid into place and bring to pressure, then lower heat and cook for 40 minutes.

In a saucepan, place peeled pearl onions in water until tender. In the skillet where onions were sautéed, heat butter and sauté mushrooms. Add pearl onions and sauté until onions are glazed. When meat is done cooking, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add mushroom/onion mixture. Lock lid into place and bring to pressure again, then lower heat and cook for an additional 5 minutes. Allow pressure to drop again by the quick release method [2] or automatic release method [3] and remove the lid. Serve over egg noodles or rice.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 40+5 minutes on high pressure.

Pressure Cooker Recipes are Fast
Beef Stew (Sweet)
Serves 2-3

Compare the 30 minutes for pressure-cooked beef stew to the 8 hours for beef stew in a slow cooker. The addition of sweet potatoes and parsnips makes this a sweet beef stew. For less sweetness, substitute turnip or rutabaga for the parsnip.

1 lb (450 g) stewing beef
cut into 1" (25 mm) cubes
2 tablespoons (30 ml) canola oil
1 large onion, minced
2 cloves garlic, minced
5 medium carrots, 1/2" (15 mm) pieces
1 large potato, 1/2" (15 mm) cubed
1 large parsnip, 1" (25 mm) pieces
2 cups (500 ml) frozen peas
1 sweet potato, 1" (25 mm) pieces
1/2 cup (125 ml) tomato sauce
1/2 cup (125 ml) dry red or white wine
2 bay leaves
1 teaspoon (5 ml) dried thyme
1 teaspoon (5 ml) Worchestershire sauce
1/2 cup (125 ml) water
Salt and pepper to taste

Pressure Cooker Recipes
Directions:

Heat the oil in pressure cooker and sauté the onion and garlic. Add meat and brown well on all sides lifting meat frequently with a long wooden spoon to prevent sticking—about 2 to 3 minutes per side. Add extra oil as needed. Add the rest of ingredients and stir.

Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir and add the frozen peas.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 30 minutes on high pressure.

Pressure Cooker Recipes are Fast
Meatball Stew
Serves 4

1 1/2 lb (700 g) chopped meat - either all beef
or a mixture of beef, pork and veal
1 egg, lightly beaten
2 slices white bread, soaked in water and
squeezed dry
2 tablespoons (30 ml) minced parsley
1/2 teaspoon (2.5 ml) nutmeg
1 teaspoon (5 ml) Worcestershire sauce
2 cloves garlic, minced
1 tablespoon (15 ml) chicken or beef stock
Flour for dusting
2 tablespoons (30 ml) olive oil
3/4 cup (175 ml) fresh or frozen peas
2 carrots, cubed or cut into sticks
2 medium potatoes, peeled and cut into
1" (25 mm) cubes
1/2 cup (125 ml) chicken or beef stock
(or a mixture of both)
1/4 cup (60 ml) dry white wine
1 bay leaf

Pressure Cooker Recipes
Directions:

In a large bowl, combine the chopped meat with the egg, bread, parsley, nutmeg, Worcesrstershire sauce, garlic and 1 tablespoon (15 ml) of stock. Form into 2" (50 mm) meatballs and dust lightly with flour. Heat the oil in the pressure cooker, add the meatballs and brown well on all sides. Add the peas, carrots, potatoes, stock, wine and bay leaf.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Discard the bay leaf. Serve with a good crusty bread.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 5 minutes on high pressure.

Pressure-cooking recipes Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, T-fal, Lagostina pressure cookers

Pressure Cooker Recipes are Fast
Veal Roast
Serves 6

Flavoured with salt and pepper, thyme and an onion, this veal roast is flavourful and fast.

3 lb (1.4 kg) shoulder veal roast
1 large onion, quartered
1 large sprig fresh thyme, oregano or
rosemary (1/4 teaspoon or 1 ml dried)
1 tablespoon (15 ml) butter
1/2 teaspoon (2 ml) salt
1 teaspoon (5 ml) pepper
2 cups (500 ml) water

Pressure Cooker Recipes
Directions:

Heat the butter in the pressure cooker. Salt and pepper the roast and place it in the hot butter with the quartered onion. Brown the roast over medium to high heat for about 10 minutes, turning occasionally, until browned on all sides. Add the herb sprig and 2 cups (500 ml) water.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Let the roast rest a few minutes before carving. Serve with the juices and onion quarters.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 30 minutes on high pressure.

Pressure Cooker Recipes are Fast
Herbed Pork Roast
Serves 4

1 1/2 lb (700 g) boneless pork loin
1 tablespoon (15 ml) olive oil
3 medium potatoes, peeled and cut into
1" (25 mm) cubes
1 clove garlic, lightly crushed and peeled
1 teaspoon (5 ml) thyme
1 teaspoon (5 ml) crushed rosemary
1/2 teaspoon (2.5 ml) basil
1/2 teaspoon (2.5 ml) marjoram
1/2 cup (125 ml) chicken stock or water
Salt and pepper

Pressure Cooker Recipes
Directions:

Sprinkle the pork with salt and pepper and hit with the heel of your hand so that it adheres. Heat the oil in the pressure cooker and brown the potatoes over high heat until golden. Remove and reserve. Place the pork roast in the pressure cooker (add a little more oil if necessary) and brown well on all sides. Add the crushed garlic and cook a minute, then sprinkle all the herbs over the pork. Pour the broth in around the meat.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add the potatoes, lock lid into place and bring to pressure again. Continue pressure-cooking another 5 minutes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 14+5 minutes on high pressure.

Pressure Cooker Recipes are Fast
Pork Chop and Potato Casserole
Serves 4

2 tablespoons (30 ml) olive oil
4 pork chops, 1" (25 mm) thick
Salt and freshly ground pepper
1/4 cup (60 ml) chicken stock
3 medium potatoes, peeled and in 1/8" (3 mm) slices
1 medium onion
3/4 cup (175 ml) dry white wine
3 bay leaves
1/2 teaspoon (2.5 ml) nutmeg

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker, sprinkle the chops with salt and pepper and brown as many chops as will comfortably fit at one time. Remove to a warm platter. Add the stock to the pressure cooker, scraping up any stuck particles. Layer half of the potato and onion slices in the pressure cooker, sprinkling with salt, pepper and nutmeg. Place a bay leaf on top. Arrange the chops over the potatoes and onions and add another bay leaf. Cover the chops with another layer of potato and onion, again season with salt, pepper and nutmeg. Pour in the wine and add the remaining bay leaf.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Discard the bay leaves.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 10 minutes on high pressure.

Pressure Cooker Recipes are Fast
Lemony Garlic Lamb Stew
Serves 4

A simple sauce of lemon and garlic makes this meltingly tender lamb stew irresistible.

2 tablespoons (30 ml) olive oil
3 lb (1.4 kg) lamb stew meat,
with some bone, in 2" (50 mm) slices
Salt and freshly ground pepper
3 garlic cloves
6 tablespoons (90 ml) freshly squeezed lemon juice
6 tablespoons (90 ml) chicken stock

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker, add the meat—as much will comfortably fit at one time—and brown well. Season with salt and pepper, and stir in the garlic. Add the lemon juice and stock.

Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve with noodles or other pasta sprinkled with grated cheese and a green vegetable.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 20 minutes on high pressure.

Pressure Cooker Recipes are Fast
Lamb and White Bean Stew
Serves 6

4 shoulder lamb chops (about 2 lbs or 900 g),
trimmed of fat
1 1/2 cups (about 1/2 lb or 225 g) dry white
beans, washed and picked over
2 cups (500 ml) canned diced tomatoes
1 cup (250 ml) onion, diced
1 cup (250 ml) leek, diced
2 tablespoons garlic, coarsely chopped
1 sprig fresh thyme and 1 sprig fresh sage, or
1 teaspoon (5 ml) herbes de Provence
1 1/2 teaspoons (7 ml) salt
1 teaspoon (5 ml) pepper
2 teaspoons (10 ml) Worcestershire sauce
3 cups (750 ml) cold water

Pressure Cooker Recipes
Directions:

Place all ingredients into the pressure cooker. Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.

Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Let the stew rest for a few minutes until the fat rises to the surface. Spoon off and discard as much fat as possible. Add more salt and pepper as needed.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 40 minutes on high pressure.

Pressure Cooker Recipes are Fast
Lamb Stew
Coming Soon

2 tablespoons (30 ml)canola oil
5 lamb chops (shoulder or leg)
2 medium onions, chopped
2 medium potatoes
1 sweet potato (yam)
olives
2 carrots
1/2 cinnamon stick
ginger
2 bay leaves
1 cardamon
1 clove
garlic
turmeric, cumin, cayenne pepper

Pressure Cooker Recipes
Directions:

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 20-25 minutes on high pressure.

1 Natural Release Method. To use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.

2 Quick Release Method. Also called the cold-water release method, is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the lid until steam dissipates and the pressure indicator is lowered. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.

3 Automatic Release Method. Turn the pressure selector dial on the lid to the release position and the steam will release.

More Time for You
New Generation Stainless Steel Fagor Pressure Cookers

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GRILLED LAMB WITH CABBAGE AND PORT WINE SAUCE

2 lamb fillets
5 onion
2 garlic cloves
1 carrot
1 celery stick
Oil for frying
2 sprigs thyme
2 bay leaves
4 tbsp balsamic vinegar
250 ml port
500 ml red wine
500 ml chicken stock
100 g butter
1 tbsp cider vinegar
100 g cabbage, e.g. spring greens, sprouts and kale
Salt/pepper

Peel and chop the onions and garlic. Cut the carrot and celery into coarse cubes. Heat a little oil in a large saucepan and roast the vegetables with thyme and bay leaves. Deglaze the pan with balsamic vinegar and cook through. Add port and red wine, and reduce until 1/3 remains. Remove scum at intervals. Add stock and to reduce by half. Sieve the sauce and reduce to an appropriate consistency. Season with salt and pepper. Add cold cubes of butter just before serving if desired.

Peel the remaining onions and cut into thin rings. Sauté in butter in a small saucepan, without browning the onions. Add vinegar and maybe a little water, put on the lid and steam until tender. Blend with a hand-held blender and season with salt.

Cut or tear the cabbage into suitable pieces and blanch in boiling water for a couple of minutes.

Season the lamb fillets with salt and pepper and grill until pink inside. Rest them for 5 minutes and arrange on a plate with pureed onions, cabbage and sauce.

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Purée de Carottes – Mashed Carrots

Ingredients:
1 lbs. Baby Carrots
1/2 cup Orange Juice
2 cloves Garlic, crushed
1 slice Ginger
1/2 tsp Cumin powder
1 Bay Leaf
2 sprigs Thyme
1 sprig Rosemary
2 Tbsp Parsley, chopped
1/2 cup Butter
Salt and Pepper to taste
Water for boiling

  • Place the Carrots in the a Sauce pan with the Orange Juice and enough additional Water to cover over the Carrots.
  • Tie the Bay Leaf, Rosemary, and Thyme into a bouquet garni, and place in the water with the Carrots.
  • Add the crushed Garlic, and the slice of Ginger.
  • Bring to a boil reduce the heat and simmer for 15 to 20 minutes, or until fork tender.
  • Drain, and remove the Bouquet Garni, and Ginger (keep the Garlic).
  • Place in a Food Processor and mix with the Cumin, Butter, and Salt and Pepper to taste.
  • Place in a serving dish, and garnish with the Parsley.

NOTES: Carrots are hard to manually mash because of their fibrous nature. Thus, I have employed the use of a Food Processor. You may also choose to cook it with a potato and mash it with it as well.

Variations
Ṽ›Ɣ – Replace the Butter with Margarine.


And then there are other alliums

Shallots, including échalotes grises

Normal shallots have an intense, sweet taste – it’s wonderful but they are hell to peel.

Even worse are the échalotes grises aka la griselle. It’s easier to find a summer day in England than these little wonders of alliumness, probably just as well since their hard, grey shell of a skin is even tougher to peel away from their purple inner bulbs than ordinary shallots. They’re grown mostly in the South-east of France, available July to October. It has a delicate, subtle taste.

There’s also Cuisse de Poulet du Poitou, which gets its name, ‘chicken’s thigh’, from its torpedo shape. Its skin is gold-red, and it looks very like a dwarf banana shallot (see below), but it has a rich, sweet taste.

There’s also a Jersey shallot: dressed in copper red, it is elongated and comes in round, long or half-long, looking a bit like a small onion. Its flesh varies between white and pink. It is produced in the west of France (Brittany and the Loire Valley in particular) and can be found all year round. It has a mild taste. The Dutch shallot is a type of Jersey shallot. The Jersey shallot is the bruiser of the trio, more commonly available, it’s flavour is the least sophisticated.

Peeling all of them is a pain – blanch the brown type for a few minutes in just boiled water and the skins will come off more easily.

The lower water content of shallots means you need to cook them more gently than other onions.

Banana shallots or echallions

banana shallots

Banana shallots are half onion and half shallot and have the benefits and disadvantages of both. To my mind the benefits of both outweigh the disadvantages and I use these little marvels all the time. I really can’t be bothered with fiddling around trying to peel shallots (although the blanching technique outlined above does help). I don’t always want the indiscreet, in-your-face flavour of onions – and if I’m cooking just for two I don’t want half a left-over onion floating around in my fridge imparting its odour generously over everything around it. Banana shallots are a much better option if you need half an onion. If you need a slightly sharper flavour grind in more pepper, some mild chilli (Byadgi or Aleppo pepper), or some lemon juice.

For loads more ideas about shallots, buy 365 Creative Shallot Recipes: A Shallot Cookbook You Will Love by Edna Lewis

Leeks

leeks

A stalwart winter vegetable which is mild and sweet. Don’t use the green part to eat – slice the white part having trimmed the roots off and fry or braise gently. But don’t throw away the green part – you can add to the stockpot.

Ramps

ramps

Ramps are wild leeks – they have a small, non-bulging bulb, often picked out with pink and broader leaves which you can also eat, but which have a softer flavour. Ramps taste of a mix of onion and garlic.

Spring onions (known in the States as ‘scallions’ or ‘green onions’)

spring onions

Most spring onions are simply normal onions which haven’t yet developed a bulb. The thinner they are the sweeter they are.

They are mild so they don’t need to be cooked, but they add a sparkling zing to both salads and stir fries. If you fry spring onions with ginger, garlic and chilli you have a good basis for any stir fry. Spring onions are very good snipped into mashed avocado with some lime juice.

I usually use about an inch (2 cms) of the green part which has a slightly stronger taste than the white, but there is not reason why you shouldn’t use the whole leaf, minus the frayed, brown, dried ends.

Thinly sliced spring onions work well as an impromptu garnish, strewn over anything which looks a bit dowdy.

Or braise them slowly. Or grill them whole, like calçots, and then serve on toasted sourdough with goats cheese and a drizzle of honey.

They have a high water content so they will rot if kept in plastic bags…. which is why they are usually sold in bunches, kept together with rubber bands. If you are a gardener you could consider growing a beautiful pink variety called North Holland Blood Red. Go to D T Brown Seeds.

Sometimes spring onions – which are simply onions which have been harvested before their bulbs have been allowed to form, are allowed a little bulge – Americans call these spring onions. This teenage onion lends itself to being cut lengthways into very thin julienne-type strips and put into icy water where they curl up coquettishly, and become milder-mannered.

The Catalan calçot onion is treated in a different way, but it’s broadly the same idea as well.

The term ‘spring onion’ can also refer to the Asian type of onion, the allium fistulosum, which is a long, green, bunching onion which doesn’t ever form a bulb and grows in clusters. If you cut one of the leaves and look at the cross-section the layers will look circular.

Pearl onions

pearl onions

Pearl onions are milder and sweeter than their big brothers, and they come red, yellow and white. They are great glazed, or roasted with apple balsamic vinegar. They are often used for pickling. They will hold their shape well in slow-cooked casseroles and stews.

Peeling them is a pain – blanch for a few minutes in just boiled water and the skins will come off more easily.

Sweet onions

sweet onion

You come across sweet onions more in the States. They often look a bit squashed up. They have more water, and less sulphur which means they are less pungent (hence sweeter). Vidalia are the best known, but there are also Maui, Bermuda and Walla Walla varieties. Vidalia is a registered trademark for onions, which come from Georgia in the States. In Europe Spanish onions are probably the sweetest you’ll find. They don’t keep as well as yellow onions. They’re mild enough to eat raw, in salads and relishes. They don’t keep so well, so the fridge is best. Caramelised sweet onions go well in mashed potato, or in a tomato sandwich or salad.

Garlic and young (or green) garlic

The flowers are both beautiful and tasty.

Wandering around South Kensington Farmers’ Market the other day I spotted some wild garlic. The friendly stallholder cheerfully admitted that when she first saw them she thought they were spring onions.

How can you distinguish between onions and garlic? Both garlic and onions are alliums – but garlic will grow in colder climates.

Most people can distinguish between mature onions and garlic, but young garlic and onions look very similar. The garlic with have flat rather than tube-shaped leaves, and you will see pale pink or purple spots on the white part of the plant above the bulb.

The problem arises in distinguishing between young garlic and young leeks, both of which have flat leaves. The only way to do it is to use your nose – garlic will smell like garlic! Fry chopped green garlic gently in butter before you add beaten eggs to make scrambled eggs.

“For what is a person without garlic? What can they know about the joys of being French, for example?….What can they know of Tutankhamun, whose tomb was found full of it?…. garlic has an ethereal, lacy beauty that onions, leeks and chives, its lowly cousins, can scarcely dream of – the shallot is a chubby sausage by comparison.”

Alexander Gilmour, the FT’s food and drink editor, in The Financial Times, 2020

One Chap's Pantry

Ingredients:
3 boneless, skinless Chicken Breasts, butterfly cut
1 Tbsp Crushed Red Pepper
1 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Black Pepper
1 tsp ground Coriander
2 tsp fresh Ginger, minced
1 Mango, diced
1 Tbsp Honey
2 Tbsp Butter
1/4 cup Mango Puree
1 tsp Allspice
1 tsp Olive Oil
2 Tbsp Scallion, diced

  • Preheat Oven to 350°F.
  • Place the Chicken cutlets on a lightly greased cookie sheet, and dust with the Crushed Red Pepper, Onion Powder, Garlic Powder, Black Pepper, Coriander, and Salt. Drizzle with Olive Oil
  • Place in the oven for 15 minutes, turning after 7 minutes.
  • While the Chicken is cooking, in a non-stick sauce pan, add the Mango, Ginger, Honey, Mango Puree, Allspice and Butter. Bring to a boil, stirring constantly, and let it reduce to a jelly consistency, about 7 minutes.
  • After the Chicken has cooked for 15 minutes, remove, and cover with the Mango glaze.
  • Return the Chicken to the Oven and increase to 400°F and cook for another 5 minutes.
  • Plate and garnish with the Scallion.

NOTES: My Michael loves Chicken, so I am always trying to get some new ideas on what to do with Chicken. This one came to me this afternoon, and he loved it! Thus, I thought I’d share it with everyone else.


Coq au vin

Slowly braised stews are my favorite kind of dish, and fall / winter is the season for them. Coq au vin is a French bistro classic – it is both be homey and comforting, and sophisticated. Stews are best a day old. If serving at a dinner party – you can cook it the day before, and reheat before serving.

serves: 8 difficulty: medium prep time: 40 min to prep + 3 hrs to cook

Ingredients

  • 8 chicken thighs. Or a combination of 4 highs and 4 breasts or 8 whole legs
  • 1 tbs whole black peppercorns
  • 5-6 bay leaves
  • 1 bottle (cheap) red wine
  • 1 large yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 6 thyme sprigs
  • 5 curly leaf parsley sprigs
  • 3 cups chicken stock
  • 1/2 16 oz can of tomatoes
  • 1 lbs baby carrots
  • 1 lbs button mushrooms
  • 1 lbs pearl onions
  • 6 strips of bacon
  • 6 tbs olive oil
  • 2 tbs butter
  • 2 tbs canola or vegetable oil
  • 1/4 cup Marsala wine (optional)

Preparation

First prepare the chicken. Rinse each chicken piece with cold water, and pat dry very well with paper towel.

Place the chicken in a bowl, add 1 tbs whole black peppercorns, and 5-6 bay leaves, and pour enough of the red wine to cover the chicken. Refrigerate for 4 hrs up to overnight.

Once you are ready to cook the stew, remove the chicken pieces from the marinade, strain and reserve the marinade. Pat dry the chicken pieces with paper towel. Season the chicken on both sides with salt and pepper.

Heat 2 tbs canola or vegetable oil in a frying pan. Place as many chicken pieces in the pan as can fit without overcrowding the pan. Place the pieces first skin side up. Reduce the heat to medium, and brown the chicken for 3-5 min, and then turn skin side down, and brown for another 3-4 min.

Repeat with the remaining chicken pieces, and when done, remove from the pan, and place in a bowl.

Dice the onion, carrot and celery stalks.

Preheat your oven to 375 degrees. Heat 3 tbs olive oil in a Dutch oven, and sauté the vegetables for 5 min – until they are soft and translucent. Puree the canned tomatoes and add half the can to the mixture (use the other half for something else).

Then add the reserved marinade, the rest of the wine and the chicken stock. Bring to a boil.

Add the chicken pieces. Tie the herbs – parsley and thyme – with kitchen twine and add to the pot.

Cut a lid from parchment paper that fits precisely inside the pot, and cut a whole in the center of it. Cover the pot with the parchment lid.

Place the pot in the pre-heated oven, and braise for 1.5 hours. After 1.5 hrs take the pot out of the oven, and using tongues carefully remove the chicken pieces from the pot, and place the sauce in a blender.

Skim off as much of the fat from the sauce as you can. Then puree the sauce until smooth. Taste the sauce for seasoning, and if needed – add some salt and pepper. Place the chicken pieces back in the pot, and pour the pureed sauce over them.

Cover again with the parchment lid, and place the pot back in the oven for another hour. When finished it should look something like this.

While the chicken is braising, you can cook the pearl onions, mushrooms, and carrots. If the mushrooms are larger than an inch in diameter, cut them in half or quarter. Heat 3 tbs olive oil and 2 tbs butter in a fry pan. Add the mushrooms, sprinkle some salt and pepper, cover with a lid, reduce the heat to medium-low, and cook for 20-30 min until the mushrooms are soft and caramelized. Add 1/4 cup Marsala wine (optional), cook until it has almost evaporated, and remove from the heat.

Cut the baby carrots in halves cross-wise. Place them in a stock pot, cover with water and boil until they are soft but not mushy – about 5-8 min. Add them to the cooked mushrooms.

Place the pearl onions in a stock pot (without peeling them), cover with water, and boil until they are soft but not mushy – 10-12 min. Remove from the heat, and place them in cold water to stop the cooking process and to make them easy to handle. Then peel the pearl onions, and to the mushrooms and carrots. Since the carrots and pearl onions have not been seasoned, sprinkle some salt and pepper on the cooked vegetables.

Finally, render the bacon. Heat a fry pan, and place the bacon strips in it (without any oil). Reduce the heat to medium-low, and render the bacon until crisp.

Then place it on some paper napkins or paper towels to drain the excess fat. Dice the bacon strips in 1/8 inch bits.

When you are ready so serve, ladle some sauce from the chicken pot in each plate, place a piece of chicken on top of it, and surround with some vegetables. Place bacon bits on top.

Pair with a good Chateauneuf-du-Pape such as (from low to high price) Le Vieux Donjon, Domaine du Vieux Télégraphe, or Château Rayas.


Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced (1 teaspoon)
  • 3 thyme sprigs
  • 1 bay leaf
  • Kosher salt and freshly ground white pepper
  • 1/2 cup dry vermouth or dry white wine
  • 2 quarts beef stock, preferably homemade
  • 1/3 cup sweet Marsala, Madeira, or port wine
  • 6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
  • 8 ounces Gruyère, coarsely grated (2 cups)

Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).

Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.

Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.

Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)