Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® : A Cookbook - Couverture rigide

Clark, Melissa

Couverture rigide

ISBN 10 : 1524762962 ISBN 13 : 9781524762964

Editeur : Clarkson Potter, 2017

Synopsis

75 all-new recipes for Melissa Clark’s signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot®.
 
“Recipes that are as reliable as they are appealing.”—The Boston Globe
 
Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you should make in the pressure cooker (rather than what you can make) because it does it better—faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include:
 
• Leek & Artichoke Frittata
• Coconut Curry Chicken
• Duck Confit
• Osso Buco
• Saffron Risotto
• French Onion Soup
• Classic Vanilla Bean Cheesecake 
 
Here, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. Dinner in an Instant is a new classic and Melissa Clark’s most practical book yet.

A propos du livre

À propos de l'auteur

MELISSA CLARK is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing from Columbia.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

TANGERINE CARROTS WITH RICOTTA, CHIVES + WALNUTS
 
TIME: 30 MINUTES
YIELD: 4 SERVINGS
GF • VEG
 
Sweet carrots get even sweeter when caramelized in butter, then cooked until silky soft in the pressure cooker. The better your ricotta, the better this very simple dish will turn out—for the most deluxe dish, consider making your own (see page 21). Or skip the ricotta and top the carrots with crumbled feta, goat cheese, or even cubed fresh mozzarella. Anything creamy will work nicely. And if you don’t like walnuts, substitute any kind of nut you do like. This dish really benefits from the crunch.
 
½ cup walnuts (or use another type of nut if you prefer)
1 pound carrots, halved or quartered if large, cut into 2-inch chunks
1 tablespoon butter
1 tablespoon fresh tangerine, clementine, or orange juice, plus more for serving
1 teaspoon fennel seeds, lightly crushed in a mortar and pestle or with the side of a heavy knife (optional)
¼ teaspoon kosher salt
½ cup fresh ricotta
2 tablespoons chopped fresh chives
Extra-virgin olive oil, to taste
Flaky sea salt, to taste
 
1. Heat the oven to 350 F.
 
2. Spread the nuts on a small rimmed baking sheet and bake until lightly browned, about 10 minutes. Once they have cooled, give them a rough chop.
 
3. In the pressure cooker, combine the carrots, butter, tangerine juice, fennel seeds, and salt. Cover and cook on high pressure for 2 to 3 minutes, depending on how soft you like your carrots. Release the pressure manually. Turn the saute. function on, and cook until the carrots start to caramelize, occasionally tossing them gently for even browning.
 
4. Transfer the carrots to a serving platter, and toss them with another squeeze of tangerine juice. Dollop with the ricotta, and then top with the chives, walnuts, a drizzle of olive oil, and sea salt to taste.

Détails de l'édition

• Éditeur: Clarkson Potter
• Date d'édition: 2017
• Langue: anglais
• ISBN 10: 1524762962
• ISBN 13: 9781524762964
• Reliure: Relié
• Nombre de pages: 160
• Coordonnées du fabricant: non disponible
• Personne responsable: Andreas Meier; 22029659400; info@rheinberg-buch.de; ; De Gasperi str. 8; Bergisch gladbach; 51427; Allemagne