March 8, 2015

Lemon, artichoke and shrimp risotto {gluten-free}

Lemon, artichoke and shrimp risotto, easy to make on the stovetop or in the pressure cooker.

During the month before we moved from the log house to the city, we cobbled together a lot of from-the-pantry meals as we worked to downsize and pack. With time and energy in short supply, almost every day I pulled out my electric pressure cooker, which made quick work of many batches of soup and every imaginable kind of risotto (so much rice in the cupboard!). And, as the cupboard grew more and more bare, some of these on-the-fly meals weren't quite as successful as others. This lemon, artichoke and shrimp risotto -- inspired by a forgotten can of artichoke hearts -- was one of the winners. Frozen artichoke hearts will work just as well, and you can omit the shrimp and substitute a rich vegetable broth to make a vegetarian version.

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March 1, 2015

Pressure cooker barley soup with chicken, sausage, mushrooms and leeks

Make this pressure cooker barley soup on the stovetop, and use your favorite chicken sausage.

I know what you're thinking: this soup doesn't look very soupy, does it? Well, in real life, it's a soupy soup, but in the life of a food blogger who wants to show you the goodness swimming below the surface, and who removes a little too much of the broth to make sure the barley and other ingredients reveal themselves in the photographs, it's a bit hard to see that there is, in fact, really rich liquid binding everything together. Although you can surely make this soup in a Dutch oven on the stovetop, the pressure cooker, if you have one, does an exceptional job of pumping flavor into broths, and tenderizing grains. It's really a kind of double soup recipe. First, you make a chicken broth; then, use the meat from the broth to enrich the barley soup. This freezes well, so make a batch today, and save some for later. On the snowiest days of winter, you'll be glad to have some of this soup on hand for apres-shoveling lunches.

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January 25, 2015

Pressure cooker chickpea gremolata with green olives, pine nuts and raisins {vegan, gluten-free}

Chickpea gremolata with olives and raisins #vegan #glutenfree

Other than in hummus, chickpeas don't turn me on. Or they didn't, until I tried this chickpea gremolata and pumped it up with pine nuts and raisins and green olives. This dish was the kind of perfect storm that can occur when you have a perfect pantry: a long-forgotten gift package of dried chickpeas discovered on the back shelf of the cupboard; a bag of giant mixed raisins from Trader Joe's; and a pressure cooker standing empty. The best thing about this dish is the texture of the chickpeas. Without any presoaking, add the dry chickpeas to the pressure cooker, and what comes out is not in the least bit mushy or overcooked, without any canned-chickpea aftertaste. Then, toss those un-mushy chickpeas with robust fresh ingredients for a quick marriage of sweet and salty and olive oil and heat. Divine.

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December 10, 2014

Pressure cooker split pea soup with (or without) sausage

Split pea soup (with or without sausage), made easy in the pressure cooker.

In my dinged-up, bright red, cast-iron Dutch oven, I make a pretty mean pot of split pea soup, which just happens to be my very favorite comfort food on days when there's snow to be shoveled. Or when I have the sniffles. Or when I'm craving soup, which really does happen. I've been making split pea soup the same way forever, until this year, when I first tried it in my electric pressure cooker. Oh my oh my. The pressure cooker traps all of the flavor, and softens the split peas so the immersion blender simply has to nudge them into silkiness. Compared to my stove top version, and despite using the exact same ingredients, the pressure cooker version is downright ethereal. Add your favorite mild or spicy sausage, or not; I love this soup either way. It's a great make-ahead-and-freeze soup for your winter soup swaps, or quick worknight dinners with a green salad and crusty bread on the side. And if you don't have a pressure cooker, you can make split pea soup on the stove top or in the slow cooker.

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November 30, 2014

Risotto alla Milanese, stovetop or pressure cooker method {gluten-free}

Risotto alla Milanese, the ultimate classic risotto rich with saffron and cheese.

My love affair with risotto began with this saffron-tinged risotto alla Milanese, and now that I'm learning to make risotto in the pressure cooker, I'm more in love than ever before. There are only a handful of ingredients in this dish, so each one needs to be the very best you can find. Real Parmigiano-Reggiano cheese, good Italian arborio rice, pure saffron threads (expensive, but you only need a pinch), creamy butter, and broth that isn't too salty. When you're cooking with short-grain rices, note that the proportion of liquid to rice is approximately 4-to-1, compared to the 2-to-1 ratio for cooking long-grain white rice; however, in the pressure cooker, which retains more liquid in the cooking process, the proportion is slightly different. I've given you both methods, because I really want you to fall in love with this risotto, too. (And here's a tip for parents: when preparing this for your kids, call it "yellow cheesy rice." It works for us.)

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, 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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