Lorna J. Sass - The Pressured Cook: Over 75 One-Pot Meals In Minutes, Made In Todays 100% Safe Pressure Cookers
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The follow-up to Cooking Under Pressure, the classic and bestselling book on the topic, this is Lorna Sasss first new pressure-cooker cookbook in nine years. These seventy-five delicious recipes, perfect for the single person or the family on the go, can be prepared in the pressure cooker in one-third the normal time or less. Many of the recipes can be prepared in less than ten minutes, including Risotto with Butternut Squash and Sage ready in less than eight minutes and even a few desserts. These recipes are also low in fat, since cooking under pressure locks in the flavor and only minimal use of butter and oil is required.
The time is right for a new pressure cooker cookbook pressure cookers are selling better than ever. And todays pressure cookers are safer than ever fears in the past about the safety of jiggle-top cookers are no more with these safe new cookers, this cookbook will be essential for anyone who has ever thought, How can I get a delicious meal on the table, fast?
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TO THE KINGS TASTE: RICHARD IIS BOOK OF FEASTS AND RECIPES
TO THE QUEENS TASTE: ELIZABETHAN FEASTS AND RECIPES
DINNER WITH TOM JONES
CHRISTMAS FEASTS FROM HISTORY
IN SEARCH OF THE PERFECT MEAL: A COLLECTION OF THE BEST FOOD WRITINGS OF ROY ANDRIES DE GROOT (Selected and Edited)
COOKING UNDER PRESSURE
LORNA SASS COMPLETE VEGETARIAN KITCHEN (formerly titled RECIPES FROM AN ECOLOGICAL KITCHEN)
GREAT VEGETARIAN COOKING UNDER PRESSURE
LORNA SASS SHORT-CUT VEGETARIAN
THE NEW SOY COOKBOOK
THE PRESSURED COOK . Copyright 1999 by Lorna Sass. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this ebook on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins ebooks.
Library of Congress Cataloging-in-Publication Data
Sass, Lorna J.
The pressured cook : over 75 one-pot meals in minutes made in todays 100% safe pressure cookers / Lorna Sass.
p. cm.
Includes index.
ISBN 0-688-15828-5
1. Pressure cookery. I. Title.
TX840.P7S36324 1998
641.587dc21
98-38885
CIP
10 WBC/QW 20 19 18
EPub Edition AUGUST 2013 ISBN: 9780062314215
TO MY ELVES
WITH HEARTFELT THANKS
AND
TO ALL THOSE WHO STILL BELIEVE IN HOME COOKING
Although my name is on the cover of this book, the efforts of many kind and enthusiastic people enrich these pages.
Writing and recipe development are solitary tasks, but cooking becomes joyously communal when I am regularly in contact with my family of elvesmy term of endearment for the old and newfound friends all over the country who have tested these recipes many times over. They often sent me back to the kitchen or computer in search of better flavor, more accessible ingredients, and simplified instructions. Thanks to them, you can count on these recipes not only to taste good, but to work in any brand of cooker.
My gratitude and blessings to the following elves: Judy Bloom, Heather and Gerhard Bock, Munro Bonnell, Joan Carlton, Dena Cherenson, Arlene Ciroula, Joyce Curwin, Christian Dorbandt, Martine Grard, Dennis Hunsicker, Barbara Kirshenblatt-Gimblett, Michele Lunt, Elizabeth Moffett, Joanne Moore, Greg Mowery, Banoo Parpia, Mary Ellen Power, Ken and Catherine Ryan, Marty Sass, Rachael Shapiro, Sandra Shapiro, Phyllis Simons, and Allyne Smith.
For their efforts above and beyond, heartfelt thanks to SUPER elves Cathy Roberts for giving detailed feedback on every recipe, for making dozens of cheesecakes and bread puddings, and most importantly for becoming such a gentle, knowing midwife to the entire book; Rosemary Serviss for her meticulous attention to the vegetarian one-pots; and Alisa Zlotnikoff for her cheerful kitchen companionship and dessert expertise.
Colleagues Elizabeth Germain, Elizabeth Schneider, Barbara Spiegel, Michele Urvater, and Cathy Walthers shared their culinary expertise with enthusiasm and open-hearted generosity. Justin Schwartz, my editor at William Morrow, has been the most efficient and responsive E-mail buddy an author could ever wish for. Culinary tours of Crete, Tunisia, and Liguria hosted by Oldways Preservation Exchange & Trust offered delicious inspiration.
Fun adviser and special sweetie, Richard Isaacson, provided irresistible and very necessary breaks from life under pressure.
There is a gadget on the market that permits a cook to scoff at time. It is a pressure cookerThe hurry-up cook in possession of this steamer may serve many dishes denied her by any other method .
IRMA S. ROMBAUER
Joy of Cooking (1946 edition)
Turkey chili in three minutes? Risotto in five and Moroccan chicken in twelve? How about fork-tender brisket in under an hour?
The pressure cooker has changed my life, and it will change yours too. This marvelous appliance cooks in one-third or less the standard cooking time and serves forth delicious versions of all those long-simmered foods youve been hankering after. Few cooks nowadays have the requisite three hours to make a pot roast or corned beef. But with an hour and a pressure cooker, these all-American favorites can once again become regulars on your menu.
Its been over a decade since I bought my first pressure cooker and was introduced to a healthy new definition of fast food. I quickly became intrigued and spent a year developing recipes for the book that became Cooking Under Pressure . When that book came out in 1989, many people were afraid of pressure cookers.
But over the last decade Ive watched that fear steadily fade away. Word has gotten out that the new generation of cookers is completely safe and easy to use. Futhermore, what was once a casual interest in speed cooking has become a pressing need.
In this book Ive taken pressure cooking a step farther by creating whole meals in one pot, saving you not only oodles of cooking time, but lots of cleanup as well. As you cook your way through these recipes, youll get vibrant tastes of faraway places, from the Mediterranean to Asia, from India to Ethiopia and Latin America. Youll also find down-home American dishes like chili, gumbo, and succotash.
And, for those who dont consider a meal complete without a sweet, Ive included some sensational desserts. So why not try these tasty, home-cooked dishes and join the growing number of pressured cooks who have learned the secret of scoffing at time? Happy cooking!
L ORNA S ASS
New York City
If you need information on purchasing a pressure cooker or would like to share your recipes or reactions for the next edition of this book, Id be happy to hear from you. (Please enclose a SASE if requesting a response.) Write to me c/o Cooking Under Pressure, POB 704, New York, NY 10024.
This chapter explains the basics. If youre experienced with pressure cooking, feel free to skip ahead to the sections called What Else Do I Need? and Before You Begin, Read This. Then head for the kitchen.
If youve never cooked under pressure before, take a few moments to read this chapter and the introductory booklet that came with your pressure cooker. If you are one of those folks who experience new appliance phobia, please rest assured that after cooking under pressure once or twice, youll feel quite at ease with this remarkable kitchen tool. Indeed, youll wonder how you ever managed without it.
Check the manufacturers instruction booklet and take note of the following:
How high you can fill your cooker with ingredients. (This amount is referred to as the maximum capacity.)
How to lock the lid in place.
How to know when the cooker has reached high pressure.
How to quick-release the pressure right on the stovetop, without setting the cooker under cold running water. (Some cookers do not have this option.)
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