Good morning. Melissa Clark took to the pages of The Times this week to give us a terrific look back at her last five years cooking with an electric pressure cooker . Of course there are recipes — for pork stew with red wine and olives (above), for tomato-braised chickpeas with tahini , for rice pudding . But what’s equally invaluable are her troubleshooting tips: how to deal with an ill-seated top, for instance; what to do when you get a burn message on the screen; how to clean your sealing ring; why you should salt your beans before cooking them.
I’ve been using mine fairly regularly of late, generally in the service of what we call in this precinct no-recipe recipes , or freestyled meals made off prompts, without strict instruction. For congee, say, with chicken thighs? That’s just sushi rice and water at a 1:9 ratio, with a few chicken thighs and a lot of chopped ginger, blasted on high pressure for 30 to 40 minutes, then seasoned and served with chopped scallions and roasted peanuts.
Or for ramen stock? I parboiled some sliced pig’s feet and chunks of pork shoulder for five minutes, drained and rinsed everything, put it in the pressure cooker with a mound of sautéed leeks and knobs of ginger, then cooked that at high pressure for 20 minutes. I put the resulting stock through a strainer lined with cheesecloth, minced some of the pig skin from the trotters into it, added white miso for body and a little soy sauce for saltiness, then set it on the stove in a pot to simmer. With ramen noodles, a little shredded pork shoulder, halved soft-boiled eggs and sliced scallion, it made for a delicious couple of meals.
Maybe you don’t have one of these devices. That’s perfectly fine, maybe even commendable. Cooking shouldn’t always be about equipment, as I’m reminded every time I run into someone cubing potatoes in her palm.
If so, perhaps you could consider making this roasted salmon glazed with brown sugar and mustard , or this curry of winter squash and wild mushrooms . Or maybe this charred cauliflower stew ? And at some point this week I think we should all make Yewande Komolafe’s latest: roasted fish with lemongrass and ginger . She calls for branzino. I think it’d be great with trout as well.
There are thousands and thousands more recipes to consider cooking this week waiting for you on New York Times Cooking . Go browse among them as you used to do at malls, looking for sweaters or shoes. Yes, you’ll need a subscription in order to access them, and to use the features on our site and apps. If you haven’t already, I hope you’ll consider subscribing today . Your subscriptions support our work. Thanks so much.
And we’ll be standing by, in case anything goes wrong with your cooking or our technology. Just write cookingcare@nytimes.com . Someone will get back to you, I promise, and if they don’t you can always yell at me: foodeditor@nytimes.com . I read every letter sent.
Now, it’s more to do with dining out than cooking in, but I loved Pete Wells’s essay in The Times this week about the pleasures of the restaurants in Midtown Manhattan, a love letter of sorts, a rediscovery, an understanding.
I resisted “ Gracepoint ” on Amazon Prime because I’d so liked “ Broadchurch ,” which is the British version of the same show, and starring the same actor, David Tennant. But this is life now. It’s just fine!
On Instagram, T Magazine paired “ decree ,” a poem by Grzegorz Kwiatkowski, with a photograph he took at the French military cemetery in Gdansk, Poland.
Finally, this is The Jazz Butcher: “ Caroline Wheeler’s Birthday Present .” Play that loud while you’re cooking, and I’ll be back with you on Friday.
Source : food
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