Broth is an ancient food. It’s been around as long as people have boiling food in water. Long-simmered stocks made from vegetables, meats and bones have a history of recognition for not only their culinary value, but also their nutritive merits. Humans have a long tradition of strengthening weak constitutions with broth, from its use by early nutritionists as an inexpensive protein-sparing diet staple for the malnourished, to everyone’s favorite cold remedy – chicken soup.Continue reading “[Instant Pot] Insta-Broth! The Art & Science of Pressure Cooker Bone Broth”
This is what I felt compelled to cook this week when, for the first time in my life, I got SNOWED IN. The three feet of snow that fell on my yard last Saturday came as a bit of a surprise – the forecasts predicted only a fraction of what arrived that day, and they also didn’t tell me it was going to keep dumping more all week. Can’t say I ever expected to see that happen this first winter in our new home on the Olympic Peninsula, famously one of the sunniest places in the Pacific Northwest which historically averages only 2 inches of snow annually. Out of my element, I set up camp in the kitchen.Continue reading “[Instant Pot] Loaded Potato & Cauliflower Soup”
Today, we make a long overdue return to Double-Decker Dinners! This pressure-cooker recipe theme is all about finding the right combination of foods that compliment each other to round out a satisfying meal, and also happen to harmoniously take the same amount of time to cook together in my Instant Pot. This challenge never fails to pique my culinary imagination, so stay tuned – more experiments are in the works.Continue reading “[Instant Pot] Double-Decker Chicken Marsala + Parmesan Polenta”
Beta vulgaris: the common beet. Uncommon points of interest in this plant’s biochemistry include: Continue reading “[Instant Pot] Insta-Beets!”
Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.
Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…
Here comes the fanciest dessert ever to step out of my Instant Pot. Pressure cookers have a special talent for foods that need to cook in a hot, wet place – including the finicky oven/hot-water-bath setup required by cheesecakes and, yes, creme brulee!
Today we examine Allium cepa, the humble onion, in a tale of two flavors:
After a couple more years of living with Instant Pot, my old list of recommended tools has been overdue for a do-over. If you need a last-minute gift for the pressure-cook in your life – or if you’ve been recently bestowed with a fancy new multi-cooker, and perhaps an Amazon gift card burning a hole in your pocket – read on for the tried-and-true stars of my pressure cooking toolkit.
When I start cooking Korean food, I have a hard time stopping. Mostly because when I bring home a bucket of kimchi, I want it on EVERYTHING.
The last recipe I posted (Korean BBQ Beef Roast) is an old favorite in my house. After writing that up, I decided to finally tackle a new dish that I’ve been scheming to cook ever since first trying it in a restaurant a few months ago: sundubu jjigae!
I was never really exposed to Korean food growing up in Florida, but I learned to LOVE it after moving to San Diego. I lived and worked near the Convoy district, the city’s great wonderland of pan-Asian cuisine, and that’s where Korean barbecue stole my heart. Sweet, salty, garlicky, fragrant with toasted sesame oil, utterly addictive – especially when devoured ssam-style, in lettuce wraps piled with rice and lots of kimchi.