Link Round-Up, 9.20.19

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His Girl Friday

Here’s some of my latest around the internets. I also finished my 3rd (!!!) cookbook (due out spring 2020 via Skyhorse) and turned in a big EatingWell piece for the January issue. It’s been a fruitful summer.

Follow me on Facebook for the latest.

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Link Round-Up, 9.20.19

Instant Pot Jackfruit Barbecue Sandwiches

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If you’re celebrating the 4th sans grill or feeding some vegetarians, may I recommend Jackfruit Barbecue Sandwiches? The jackfruit is so meat-like, you might fool a few people. The recipe can easily be doubled, and it’s all made in the Instant Pot.

This recipe is from my latest book No Pressure. Grab a copy if you haven’t already!

Jackfruit Barbecue Sandwiches
Serves 4

2 (20-ounce) cans young green jackfruit in water
1 tablespoon canola or grapeseed oil
Salt and pepper
1 cup ketchup
⅓ cup apple cider vinegar
¼ cup brown sugar
1 teaspoon dijon mustard
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 cup vegetable broth
3 cups packed coleslaw mix
2 tablespoons mayonnaise or vegan mayonnaise
4 hamburger buns

Rinse the jackfruit and drain, using a paper towel to lightly press out some of the excess moisture. Remove the tough cores with a knife and any seeds you can get to.

Turn on the Sauté function. Once hot, add the oil followed by the jackfruit. Sauté for 3 minutes and season with salt and pepper. Remove and set aside. Clean out the pot, dry, and return it to the cooker. Turn the Sauté function down to Low.

Add the ketchup, vinegar, brown sugar, mustard, paprika, and cumin. Season with salt and pepper and let simmer for 4 minutes. Very loosely cover with the lid if the sauce starts to bubble outside the pot. Turn off the Sauté function. Remove ½ cup of barbecue sauce and set aside.

Add the broth and stir. Add the jackfruit and stir. Secure the lid.

Cook at high pressure for 10 minutes and use a natural release.

Meanwhile, make the slaw. In a small mixing bowl, combine the coleslaw mix and mayonnaise. Season with salt and pepper and toss together.

Once the pressure has released, drain the jackfruit and discard the cooking liquid. Return to the pot and use a fork to shred. Add all but a couple of tablespoons of the reserved barbecue sauce and toss.

To serve, spread a small amount of barbecue sauce on both sides of each hamburger bun. Fill with the jackfruit followed by coleslaw.

Instant Pot Jackfruit Barbecue Sandwiches

The Joy of Cooking Milhouse

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For a couple of years, I wrote a monthly series for Paste Magazine called Cooking The Simpsons. It was so fun recreating food from the show and I’ve missed it, so I started my own little site. The Joy of Cooking Milhouse collects all of my previous recipes and features all-new articles.

You can find it here. I already have two new articles up, one featuring Marge’s pretzels and, most recently, Homer’s Nacho Hat. Yes, you can make your own nacho hat! I did!

nacho hat

The Joy of Cooking Milhouse

One-Hour Instant Pot Matzo Ball Soup

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This is for all those celebrating Passover, or who just enjoy tasty matzo ball soup. From The Instant Pot Electric Pressure Cooker Cookbook:

One-Hour Instant Pot Matzo Ball Soup
Serves 4-5

1 cup matzo meal, plus more if needed
1/8 teaspoon baking powder
1 ½ teaspoon kosher salt, divided, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
Pinch ground nutmeg
4 eggs
5 ¼ cup water, divided
¼ cup canola or vegetable oil
1 bone-in, skin-on chicken breast
1 bay leaf
6 cups homemade chicken broth
1 large carrot, small diced
2 celery ribs, small diced
1 tablespoon chopped fresh dill (optional)

  1. In a small bowl, combine the matzo meal, baking powder, 1 teaspoon salt, pepper, and nutmeg.
  2. In a medium bowl, beat together the eggs, ¼ cup water, and oil. Add the matzo mixture and mix well. The mixture will look like oatmeal. If it seems too soupy, add a tablespoon of matzo meal. Chill in the refrigerator for at least 30 minutes. The mixture will be easier to work with the longer it sits.
    Meanwhile, add the chicken breast, 3 cups water, remaining ½ teaspoon of salt, and bay leaf to the Instant Pot. Cook at high pressure for 10 minutes.
  3. Once cooking is complete, use a quick release. Remove the chicken and set aside, remove the bay leaf and discard.
  4. Add water until the liquid in the pot reaches 5 cups (about 2 cups more water). Using a spoon and wet hands, form the matzo ball mixture into walnut-sized balls (about 2 tablespoons). As you form them, set them on a plate. Once all of the balls are formed, carefully add them to the pot one at a time.
  5. Make sure the balls are all separated without disturbing them too much. Secure the lid.
  6. Cook at high pressure for 10 minutes. Use a natural release.
  7. Meanwhile, heat the chicken broth in a large pot on the stove to a low simmer. Add the carrot and celery and cook for 5 minutes. Season with salt and pepper and turn the heat to low.
  8. De-bone the chicken and discard the skin. Shred the meat.
  9. Ladle the broth and veggies into bowls and top with chicken. Add 2 to 3 matzo balls per bowl, and top with fresh dill, if using.

Ingredient Tip: You can easily make your own matzo meal using regular matzo. Simply break it into medium-sized pieces and pulse it in your food processor until a cornmeal-like texture is reached. One sleeve of matzo typically yields 1 cup of meal.

photo by Jenni Field via Flickr and modified by me
One-Hour Instant Pot Matzo Ball Soup

Link Round-Up, 4.3.19

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Some recent writings by me:

If you haven’t seen it, this LA Times April Fool’s piece is wonderful.

Just a friendly reminder that my cookbook No Pressure is still for sale right here.

image via Buzzfeed
Link Round-Up, 4.3.19

Instant Pot Mushroom Rice Porridge

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On a cold night I love snuggling up with a warm bowl of rice porridge, or congee. The pressure cooker makes it especially easy to make, and you can customize the flavors to your liking. We’re mushroom lovers in this house, and I almost always use brown rice, but follow your heart! Be sure to make this while the nights are still cold—it makes especially good leftovers.

Instant Pot Mushroom Rice Porridge
Serves 3

2 teaspoons canola or grapeseed oil
1 teaspoon sesame oil
1 small onion, diced
1/2 pound cremini mushrooms, diced
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2/3 cup white or brown long-grained rice, rinsed and drained
2 cups chicken or vegetable broth
1 1/2 cups water
Salt and pepper
Soy sauce

Optional mix-ins: Sautéed mixed mushrooms, fresh greens like spinach
Optional toppings: Sesame seeds, cilantro, fried garlic, fried shallots, peanuts, chili sauce or oil

Turn on the Sauté function. Once hot, add the oils followed by the onion. Sauté for a few minutes before adding the mushrooms, garlic, and ginger. Sauté a few more minutes until the mushrooms are tender and the onions are translucent. Turn the Sauté function off.

Add the rice, broth, and water. Season with salt and pepper. Stir and secure the lid.

Cook at high pressure for 30 minutes for white rice and 1 hour for brown rice. Use a natural release.

Add soy sauce and more salt and pepper to taste. Stir in fresh greens and let wilt, if using. The porridge will thicken as it cools.

Instant Pot Mushroom Rice Porridge

Instant Pot Max

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At long last, the Instant Pot Max has arrived on the scene. Available on Amazon and at Williams Sonoma, it’s the latest, top-of-the-line model. There’s been talk about it for some time now, so I was very excited to get my hands on one.

The biggest new thing about the Max is it can reach 15 psi, which is equivalent to a stove-top pressure cooker. No electric pressure cooker has dependably accomplished this, so it’s a bit of a breakthrough. This means even shorter cook times and the ability to safely pressure can. I haven’t done any canning yet, but I will likely be posting about that later. I’ve only used to new guy to perform a water test and make stock, but here’s what I’ve noticed so far:

  • Automated pressure release!!! You can probably tell by the exclamation points that I’m excited about this. When programming your cooker before pressure cooking a dish, you can adjust several settings, including the type of release you would like–natural, manual/quick, or controlled. Whichever one you pick, the cooker releases the pressure automatically. This means no need to remember to close the valve, no need to stick your hand near blazing hot steam to release the pressure, no nothin’. It’s great.
  • Touch screen. The interface works with a combination of a touchscreen and a knob. It’s pretty intuitive once you play with it and the knob works a little better than on the Ultra. The preset options are streamlined to the major options, getting rid of things like “cake” and “stew.” Presets I never once used on a Duo.
  • More key settings. Having these new controls means you can adjust basic settings fairly easily, including new options like elevation (which affects cook time) and temperature, allowing you to adjust the specific temperature for settings like slow cooking. I haven’t tried this out yet, but seems like a real upgrade. There’s also a visual indicator when the lid is locked and a more detailed visualization of what your cooker is doing (preheating, cooking, depressurizing).
  • Tough lid. It locks the same way as other models, but is thus far a bit harder to lock. The interior is brushed steel, and seems to make locking the lid less of a smooth action. Not terrible, though, and my only complaint so far. Very minor.

I’ll be back with more thoughts once I play with the pressure canning feature and sous vide feature, as well as simply using it more for my day-to-day pressure cooking.

Instant Pot Max