Thursday, October 8, 2009

The Pressure Cooker is Our Friend!

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The day started off with another Babka (recipe given here before). I wanted to smell baking. I decided to make the cinnamon one this time. It was just as good as the chocolate one.


Seinfeld -) The Babka

and here is MY cinnamon Babka

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One went to the next door neighbors and my pretend children. Half of it went to my other neighbors. Half we kept and are eating.

The question of what dinner was going to be came up. Since I had fasted for a long time and had not really had anything good to eat since I had, I decided on one of my favorite dishes. It is easy to make but you have to get over your fear of the dreaded pressure cooker.

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The secret ingredient is SALT PORK!

This dish is suppose to be made with a Guinea Hen, but I can't find vegetables here let alone a Guinea Hen. I used chicken.

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I know that many people are apprehensive about using a pressure cooker, but really they are safe. I love mine and use it whenever I can.

Comes out great every time!

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Now go out and try it. It is perfect for the cold days that are coming.

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Saveur Cooks 
Authentic French
Pintade au Chou 
(Guinea Hen with Cabbage)

(When I went to go get a "Guinea Hen" the man at the meat department 
told me that it was no more than a small chicken. I was surprised but 
that is what I used)

1 2-1/2-3lb Guinea Hen (like I said, I used a small chicken)

Salt and freshly ground black pepper 

2 tbsp vegetable oil

8 oz lean salt pork diced

2 medium yellow onions peeled and finely chopped

2 tbsp butter

2 carrots, peeled and sliced into thin rounds

12 new potatoes 

1 medium savoy cabbage, quartered, cored and cut into 1/4" wide strips 

1 12oz bottle of lager-style beer

1. Rub chicken inside and out with salt and pepper, then tie legs 
together with kitchen string

2. Heat 1 tbsp. of the oil in the bottom of a pressure cooker over 
medium heat, add salt pork, and saute until brown and crisp, about 10 
min. Remove salt pork with a slotted spoon and set aside. Saute 
onions in salt pork fat until soft, about 20 minutes. Remove with a 
slotted spoon and set aside.

3. Add butter and remaining 1 tbsp oil to pressure cooker. Add 
chicken and brown all over, turning several times, for about 20 
minutes. Season with salt and pepper, then add salt pork, onions, 
carrots, potatoes, and cabbage. Pour beer over chicken and 
vegetables. Place lid on pressure cooker, close tightly, and process 
according to manufacturer's instructions at a pressure of 10lbs or on 
high for 20 minutes. Remove from heat, let stand for 5 minutes, and 
carefully open cover.

7 comments:

  1. sounds yummy! I'll have to borrow my mother's pressure cooker!!

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  2. I wish you were my neighbor... This looks sooo good.

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  3. This dish looks very delicious esp with the beer. I love using my pressure cooker too. It's so useful I usually cook beans in the pressure cooker.

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  4. I wish I had a pressure cooker so I can make this!

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  5. Your meat man should come to our neighborhood. Guinea hens might taste like chicken - but they are definitely not chicken. Wish I could have eaten some anyway!

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  6. Janis;
    Keep in mind that that Gourmet retrospective issue might become a collectors item now that Gourmet is no more. Keep it safe and sound.
    V--

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  7. I wish you were my neighbor... This looks sooo good.

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