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LIGHT & LOCAL |
| • | Fillet that fish |
Of all the cookware on the market, the pressure cooker is perhaps the least understood. However, pressure cookers should be among the most appreciated because of the many advantages they offer in time-saving, especially when preparing healthful, whole-grain foods. You can have perfectly cooked brown rice, for example, in less than 20 minutes, instead of 45 minutes on the stovetop.
In most cases, cooking with a pressure cooker takes about one-third of the time. Also, since food is cooked for a shorter period, it is less apt to lose its valuable nutrients, color and flavor. And the tougher textures of meat and produce can be tenderized by the pressure cooker.
Today's models have come a long way, both in terms of safety and convenience, so forget all the old stories about "exploding" pressure cookers you've heard from people who had bad experiences ... or heard urban myths about bad experiences.
I love my new Fagore pressure cooker. It is safe and easy to use. Best of all, the owner's manual was well written and did not take me days to learn (unlike most owner's manuals for electronics).
My pressure cooker is made from heavy-gauge stainless steel and is designed for safety and function. The user-friendly pressure regulator makes it simple to determine the proper amount of pressure and how to maintain it. What better way to make tedious recipes such as stew, risotto and the following recipe from my friend, personal chef and teacher Alyssa Moreau, who is a great proponent of the pressure cooker.
ALYSSA MOREAU'S PRESSURE-COOKED VEGETARIAN PAELLA
In the pressure cooker pot, heat olive oil and add the onion and sauté onions until transparent.
Add the garlic and bell pepper strips and cook for 2 minutes.
Add the spices and heat through to release the flavors, and then add the diced tomatoes with liquid and the vegetable broth and bring to a boil.
Stir in rice. Cover and seal pressure cooker and bring up to pressure; turn down heat (cooker should continue to maintain, but not be so hot as to burn the rice).
Cook for 20 minutes. Remove from heat and release the pressure according to manufacturer's directions.
Add artichoke hearts, garbanzos, olives, peas and parsley and stir; leave on burner to maintain heat enough to heat these ingredients through.
Taste and season with salt and pepper.
Makes 4 servings.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
