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April 10, 2014

Beef barley soup recipe (pressure cooker or stove top)

Beef barley soup, made easy in the pressure cooker (or on the stove stop). #soup

Here in Rhode Island, the calendar says Spring, but the thermometer says Not Yet. I drive around looking for places where green might be peeking through, but until a few days ago, lingering patches of ice suppressed most of the crocuses, daffodils and fiddlehead ferns. The rainy, raw weather of early April puts me in the mood for soups like this traditional beef barley. I'm having a lot of fun learning how to use my first-ever electric pressure cooker, which is my new preferred method for making this soup, though I've included directions for making it on the stove. In the pressure cooker, the small chunks of beef and barley cook to perfect tenderness in just ten minutes at high pressure. Thick and chewy beef barley soup, a standard in New York delicatessens, has been a favorite of mine since childhood. This version is better than any you'll find in a deli. I promise.

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March 23, 2014

Recipe for corned beef with tangy horseradish-mustard sauce (pressure cooker, slow cooker or stovetop)

Corned beef with tangy mustard sauce (The Perfect Pantry).

Growing up not in the St. Patrick's Day tradition, but in the corned-beef-on-rye-at-the-deli tradition, I'm a huge fan of corned beef. Fortunately, right after St. Patrick's Day, corned beef goes on sale in my local supermarket, and I snag a few pieces of low-sodium flat-cut corned beef to stash in the freezer. (Low sodium is the key, so be sure to look for that on the label.) Usually I cook it in the slow cooker, or even on the stove top, but this year I put my new electric pressure cooker to the test. I don't want to brag, but, honestly, this was the best corned beef I've ever made, and it was by far the easiest. No fussing required, ready in under two hours, perfectly tender, not salty, great for sandwiches the next day. All around perfect, with a kick from horseradish in the mustard sauce. Skip the traditional New England boiled dinner of corned beef and soggy vegetables: serve your corned beef with a platter of oven-roasted carrots, cabbage and potatoes, or this roasted cabbage, apple and pecan salad.

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March 11, 2014

Recipe for beef, asparagus and scallions negimaki-style

Beef, asparagus and scallions negimaki style (The Perfect Pantry).

A package of thin-sliced beef in the refrigerator put me in the mood for negimaki, one of my favorite Japanese restaurant appetizers. I had every intention of wrapping the beef around scallions to make the traditional negimaki roll, but I only had a couple of skinny scallions on hand. As luck would have it, I found a couple of thin asparagus, too. I trimmed the vegetables to the same length, and tossed them into a casserole dish to marinate with the beef for an hour. However, when the time came to roll everything together, impatience won out. My panini press grilled the meat and vegetables flat in just two minutes; the broiler or a stove-top grill pan would work just as well. This dish has all of negimaki's salty-sweet teriyaki flavor, in a more casual presentation. I served it for lunch with a bowl of steamed rice.

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February 27, 2014

Recipe for Mediterranean beef brisket (pressure cooker, slow cooker or stovetop)

Mediterranean beef brisket, made fast (in the pressure cooker) or slow.

When I was a little girl, I witnessed a pressure cooker explosion in my grandmother's kitchen. I can't remember exactly what it was that ended up on her ceiling, but the impression that experience left on me remains, to this day, one of my kitchen nightmares. In a million years, I never expected to be in close promixity to a pressure cooker again, yet thanks to my friend Kalyn, I not only own an electric pressure cooker, but I'm kind of falling in love with it. The first time I pulled the machine out of the box, I made a batch of black beans, without presoaking, in less than an hour. They were perfect, and my kitchen did not blow up. As I learn more about this machine and how to make it work for me, I'm trying a few more recipes. Some have worked, and some have not, but one I really love (and made several times to get the timing right) is this beef brisket with Provencal-style seasoning. Cook it fast, in the pressure cooker, or cook it slow. Like all brisket, it's better on the second day. Now, tell me: do you use a pressure cooker?

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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