Thursday, October 8, 2009
The Pressure Cooker is Our Friend!
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
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.
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.
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!
Now go out and try it. It is perfect for the cold days that are coming.
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.