Melt butter in a large saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minutes.
In a medium bowl, combine Monterey Jack, Gruyere, Comte, and cheddar cheeses. Whisk cheeses into simmering milk mixture, about ½ cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt, and pepper; stir to combine.
Meanwhile, bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer saucepan with cheese sauce, and fold to combine; serve immediately.
¼ teaspoon cardamon powder or 5 cardamon pod seeds ground
½ teaspoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon black pepper corns
½ teaspoon sugar
4 tablespoon white wine vinegar
4 tablespoon vegetable oil
salt to taste
Instructions:
1) Using a spice grinder, add the cumin, yellow mustard, fenugreek, black pepper corn seeds and red chillies (remove heads if any). Blend together under powder.
2) Place into a small bowl and pour in the white wine vinegar and sugar, mix together. Place to the side
3) In a heavy bottom pot or pressure cooker, heat the 2 tablespoons of vegetable oil and onions and cook until soft. Mix in the softened onions into the spice bowl made earlier. Blend together with a hand blender until paste. If you do not have a hand blender use a food processor.
4) Using the same pot the onions cooked in, heat up another 2 tablespoon of vegetable oil and the beef cubes. Brown all sides of the beef and cook for about 10 minutes, on medium high heat.
5) Remove the browned meat into a plate. (meat should not be cooked at this point) Pour half the juices onto the meat and keep the other half of the juices into the pot.
6) To the same pot, add the ginger and garlic cook for about 2 minutes. Add the coriander, turmeric and cardamon powder and continue cooking for another minute.
7) Add the onion, vinegar, spice paste into the pot and season with salt to taste. This is the vindaloo paste.
8) Add the meat back into the pot and pout in 1 cup of water (for pressure cooker) (1 ½ to 2 ½ cups for the pot). Mix together and place the lid on the pressure cooker or on your pot.
9) Pressure Cooking: Cook for 15 minutes on medium high heat - Regular pot cooking time: Cook for 1 to 1 ½ hours on medium heat (check on the meat to see if it is cooked and if there is enough liquid in the pot so it does not stick or burn)
10) Allow for the pressure cooker to cool down (whenever using a pressure cooker please follow manufacturer instructions) Open the the lid of the pressure cooker and see if the meat is cooked and tender.
11) Cook for an additional 5 minutes so that the sauce reduces a little or serve as is if you prefer more sauce.
12) Serve on a bed of yellow and white rice or rice of choice. Perfect with Naan bread.
INGREDIENTS
2 heads broccoli, chopped
¼ cup butter
¼ cup flour
½ onion diced
2 cups half-and-half
2 cups veggie or chicken stock
2 teaspoon salt
1 teaspoon pepper
¼ teaspoon nutmeg
½ cup of carrots, shredded
2 cups (8 ounces) cheddar cheese
PREPARATION
1. Trim stems off of broccoli heads and chop into small florets.
2. In a large pot, combine butter and onion and sauté until translucent.
3. Add flour and stir on medium heat until mixture lightly browns.
4. Stir in the half-and-half and mix until contents reach a simmer.
5. Add the veggie or chicken stock and simmer on low heat for 5-10 minutes.
6. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer on low heat for 10-15 minutes.
7. Add the cheddar cheese and stir until cheese is melted and combines with other ingredients.
8. Enjoy!
Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into ½-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 ½ to 2 hours.
While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.
Ingredients for one omelette:
3 large farm-fresh eggs
¼ teaspoon kosher salt
½ teaspoon cold water
2 tablespoons unsalted butter (1 ½ for the pan, and ½ for when it’s done)
cayenne or white pepper to taste, optional
2 pounds blackberries
3 pounds sugar
2 cups water
Wash fruit thoroughly. Put the fruit in the cooker, add 2 cups water, close the
lid, bring to pressure (10 lb) and cook for 3 – 4 minutes. Reduce pressure
SLOWLY. Add 3 pounds warmed sugar, stir till dissolved, then bring to a
boil. Skim the surface and boil rapidly in the open cooker until setting point
is reached. Skim the surface and leave to stand for 10 minutes to prevent
the fruit rising to the surface. Stir the jam and pour into warmed, dry, clean
jars. Cover, label and store in a cool, dry place.
1 medium onion, sliced in rings
2 (13/4 pounds) salmon steaks, approximately 1 inch thick
½ cup dry white wine
¼ teaspoon salt
1/8 teaspoon pepper
1 lemon, sliced
½ cup water
Put trivet in cooker. Add water and wine. Sprinkle salt and pepper on fish
and place on trivet. Arrange lemon slices over fish, reserving four lemon
slices for garnish. Close cooker. Bring to full pressure on high heat. Reduce
heat and cook for 6 minutes. Remove cooker from heat. Release pressure.
Open cooker. Place fish on serving dish. Discard onion and lemon. Serve
hot, garnished with reserved lemon slices.
2 ounces butter
1 medium onion, sliced
1 clove garlic, crushed
1 small can tomatoes, roughly chopped
1 cup red wine
½ cup brown stock
4 ounces button mushrooms
Salt and pepper
Beurre manie
1 tablespoon flour
1 ounce butter
Garnish
1 teaspoon chopped parsley
Heat the fat in the open cooker. Brown the meat, onion and garlic. Lift out
and thoroughly drain off any excess fat. Away from the heat, add the
tomatoes, wine and stock. Return to the heat and stir to remove any frying
residues. Return the meat and onions with the mushrooms and seasoning.
Close the lid, bring to pressure using 15 lb cook control and cook for 20
minutes. While the casserole is cooking, blend the flour with the butter.
Release the steam QUICKLY. Return the open cooker to the heat, add the
beurre manie in small blobs and stir well until thickened. Garnish with
parsley before serving.
4 pounds boneless beef roast
2 tablespoons oil
1 small onion, chopped
2 teaspoons salt
½ teaspoon pepper
1 cup red wine
21/2 cups beef stock
6 tablespoons flour
Brown the beef and onion in oil in the open pressure cooker. Add salt and
pepper, ½ cup wine, seal cooker and cook at 10 pounds pressure for 15
minutes per pound. Reduce pressure, open cooker and remove meat.
To make gravy, remove all but 2 tablespoons fat from the cooker, add the
flour and stir for 1 minute, then slowly add the wine and stock and simmer
for a few minutes until thickened. Season gravy with salt and pepper to taste.
½ cup sweet red wine
½ cup vinegar
½ to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish
This is an absolutely delicious chicken recipe, but depending on the type
of jam used, it can take on a very dark color. Enhance the appearance by
garnishing with fine shreds of orange peel.
Mix all ingredients together except chicken and orange zest; stir until well
combined. Taste and adjust sweetness to your personal preference. Pour
mixture over chicken and let it marinate at least 4 hours (preferably overnight)
in the refrigerator. Place chicken with marinade in the pressure cooker and
bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to
stabilize pressure and cook for 12 minutes. Remove from heat, depressurize,
remove lid and remove chicken, leaving marinade in pot. If a thicker sauce
is desired, boil sauce in uncovered pot until it thickens. Pour thickened
sauce over chicken and sprinkle with thinly sliced orange peel (otherwise
known as orange zest).
1 ounce butter or margarine
2 potatoes, peeled and diced
2 carrots, peeled and sliced
1 medium onion, sliced
4 chicken portions, 4– 6 ounces each, skinned
11/2 cups hot chicken stock
salt and pepper
1 tablespoon cornstarch for thickening
2 tablespoons water
Melt the butter or margarine in the open cooker. Gently fry the potatoes,
onions and carrots until lightly colored. Lift out and drain well. Add the
chicken pieces to the hot butter or margarine and brown well. Return the
vegetables to the cooker with the seasoning and stock. Stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Take out the chicken and remove the meat from
the bones. Put the chicken meat back in the cooker. Blend the cornstarch
with the water, stir into casserole and cook until thickened.
Serve with a green vegetable and warm, crusty bread.
11/2 cups wild rice
61/2 cups chicken stock or water
11/2 cups white rice
1 pound bacon
2 onions, chopped
2 cups minced celery
¾ cup parsley
salt and pepper to taste
¾ cup toasted pine nuts
Place wild rice and 31/4 cups of chicken stock (or water) in the pressure
cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to
stabilize pressure and cook for 15 minutes. Remove from heat, depressurize
and remove lid. Remove cooked wild rice and replace with white rice and
remaining 31/4 cups chicken stock or water. Bring to a boil, seal, bring up
to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6
minutes. Remove from heat, depressurize and remove lid. Mix rices together
in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain
on paper towels. Remove majority of bacon grease from skillet, leaving a
small amount to fry onions and celery until tender. Add cooked onion-celery
mixture, parsley, and salt and pepper to taste. Just before serving, add
toasted pine nuts.
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 large eggplant, diced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
8 ounces zucchini, sliced
8 ounces tomatoes, skinned and sliced
1 cup water
pinch of marjoram
salt and pepper
Heat the oil in the cooker and fry the onion and garlic in it until they are
just beginning to brown. Add the peppers and eggplant, and cook for a
further 1-2 minutes. Add the remaining ingredients and stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Serve either hot as an accompaniment to meat
or poultry, or serve chilled on its own as a starter, garnished with parsley.
Ingredients:
2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
1 (14.5 ounce) can beef broth
1 ½ tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4 carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces
Directions:
Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
4 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, crushed
1 medium carrot, diced
1 small turnip, diced
2 sticks celery, chopped
1 medium leek, sliced
2 teaspoons chopped parsley
2 tomatoes, skinned and sliced
2 tablespoons tomato puree
¼ large cabbage, finely shredded
3 cups hot white stock
1 ounce spaghetti, broken into approx. 1” lengths
salt and pepper
Parmesan cheese
Fry the bacon gently in the cooker until the fat runs out. Cook the onion
and garlic in the bacon fat until lightly browned, then stir in the carrot,
turnip, celery, leek and parsley. Cook in the open pan for 5 minutes. Add
the tomatoes, tomato puree, cabbage and stock and bring to a boil.
Add the spaghetti. Stir well. Close the lid, bring to a boil and cook for 8
minutes at 15 lb pressure. Release the steam QUICKLY. Serve with grated
Parmesan cheese.
1. Combine sugar, salt, peppercorns, thyme, pink salt, and bay leaf in small bowl. Place pork belly in 13 by 9-inch baking dish and rub all sides and edges of pork belly with dry cure mixture. Cover dish tightly with plastic wrap and refrigerate until pork feels firm yet still pliable, 7 to 10 days, flipping meat every other day.
2. Thoroughly rinse pork with cold water and pat dry with paper towels.
3. Open bottom vent of smoker completely. Arrange 25 unlit charcoal briquettes (1 ½ quarts) in center of smoker in even layer. Light large chimney starter three-quarters filled with charcoal briquettes (4 ½ quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Place wood chunks on coals. Assemble smoker and fill water pan with water according to manufacturer’s instructions. Cover smoker and open lid vent completely. Heat smoker until hot and wood chunks are smoking, about 5 minutes.
4. Clean and oil smoker grate. Place pork belly meat side down in center of grate. Cover (positioning lid vent over pork) and smoke until pork registers 150 degrees, 1 ½ to 2 hours.
5. Remove bacon from smoker and let cool completely before slicing. (Bacon can be wrapped tightly in plastic and refrigerated for up to 1 month or frozen for up to 2 months.)
FOR BACON ON A CHARCOAL GRILL: In step 3, open bottom vent of charcoal grill halfway and place large disposable roasting pan filled with 2 cups water on 1 side of grill. Arrange 16 unlit charcoal briquettes (1 quart)evenly over half of grill opposite roasting pan. Light large chimney starter one-third filled with charcoal briquettes (2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Place wood chunks on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chunks are smoking, about 5 minutes. Clean and oil cooking grate. Place pork belly meat side down on cooler side of grill over water-filled pan and smoke as directed in step 4.
Key Ingredients
PINK SALT: Curing salt goes by many names, including DQ Curing Salt and Insta Cure #1, but it’s most commonly labeled pink salt, so that’s the term we use in the test kitchen. Curing salt is important for curing meats because it contains nitrites, which prevent bacterial growth, boost the meaty flavor, and preserve the red color. You can find curing salt in specialty food stores or through online retailers such as Butcher & Packer. (Do not substitute Morton’s Tender Quick or Insta Cure #2.)
MAPLE SUGAR: Maple sugar, which is made from maple syrup, is available in many grocery stores and online from King Arthur Flour and various Vermont maple farms.
Ingredients
1 pound of pork butt
2 tablespoons of honey and 2 tablespoons of water
Sauce
2 pieces of Chinese fermented red bean curd
1 tablespoon of oyster sauce
1 tablespoon of soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of Shaoxing wine
2 tablespoons of honey
4 tablespoons of sugar
a pinch of five-spice powder
a pinch of white pepper
1 clove of minced garlic
In a bowl, add 2 pieces of Chinese fermented red bean curd, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 2 tablespoons of honey, 4 tablespoons of sugar, a pinch of five-spice powder, a pinch of white pepper, 1 clove of minced garlic. Mix well.
In a big zip lock bag, add 1 pound of pork butt and the sauce. Marinate overnight in the fridge.
Preheat oven to 400 degrees. Pour the marinade sauce into a bowl. Place the pork on a wire rack and bake for 25 minutes. Then remove from oven, brush the remaining sauce over both sides. Place it back into the oven and bake for another 25 minutes. Take them out and brush honey water on it and bake for another 10 minutes.
