A couple of weeks ago, I found a wonderful web site for pressure cooking http://www.hippressurecooking.com They really have some wonderful recipes and great directions to improve your pressure cooking techniques.
This morning I plunged in and tried doing the hard boiled eggs in the cooker. I know, I know, you are probably envisioning egg mess to clean up, but it was extremely easy. And the Bonus? You can use fresh eggs. The site says it much better than I do, but in a nut shell, conventionally hard boiled fresh eggs become hermetically sealed due to the very very small pocket of air between the membrane that holds in the “whites” and the shell. Older eggs have a much bigger air pocket which is why their shells are soooooo much easier to peel. The pressure cooker forces that small bit of air to expand creating an optimal environment to cook the egg. Bottom line, they take less time to cook and warm fresh pressure cooked eggs taste gooooodddddd.
Warm Eggs served with left over Artichokes and home made primal mayo
Busy morning so far. Up with the dog for early morning potty trips. We went to Stanley Vet for Scout’s next round of shots. Finally home and everyone is ready to relax before we have Troop 10’s C Team invade us later for rehearsal and crafting session.
Just as I was ready to sit down, Rob asked if I’d eaten yet. NOPE!! We headed to the kitchen to scrounge some grub-n-zie left overs to go with eggs. Rob toasted up open face cheese & pepperoni slices to go with his poached eggs. I heated up some left over salmon to go with mine.
For Christmas Rob got me a new Le Creuset poaching pan. WoW! I love this puppy.
Egg Poach Pan
This was the 2nd time we used the pan. For this go round, I put a little bit of butter in each of the cups so that the eggs would release more easily. It worked like a charm.
Just look at how the yolk runs out perfect and gooey. MMMMMMM. Capers compliment the eggs and salmon just wonderfully. A little bit of salty goodness.
No better way to start the “day” then with my bestest honey for breakfast.
Look Ma!!!! I did great with my shots and leash. I now weigh 20 pounds. The nice people are sooooo proud of me.
Yeahhhhhhh! Christmas is put away. With the new puppy this year, I couldn’t wait to put all of Christmas away. The tree was packed up two days ago and all the Christmas plates washed and stored yesterday. My wonderful boys carried boxes down to the basement for me.
Ahhhhhhh. Less to chase after. Some semblance of control is back to the house.
Now we are just awaiting the New Year!
2013 I’m ready. Bring It On!
Happy to report that the Roast Beast was absolutely delicious. We were so lucky to have our friends over for an afternoon of food, wine, playing games and presents.
Here is the Roast. Perfectly cooked. Before I put it in the standing roaster, I bring the meat out to come up to temperature a bit. While this happens, I stab a couple holes in it and add garlic and my special Carl’s spice blend. Doing this lets the meat pull in the flavors before starting to cook. the spike is a digital thermometer. I set the beep temp to rare 145 degrees. This lets me pull the beef out to bring up the remaining 5 degrees to medium. perfect every time.Once the Roast is out of the oven, the dripping pan goes on the stove to make gravy. This has been a real challenge going gluten free. The best thickener I’ve found is Arrow Root. You need to add sparingly as it does thicken faster than flour or Wondra.
Our vegetables were oven roasted as well. I season mine with olive oil and sea salt. Put on a cookie sheet under the broiler. Turn a couple times and they are good to go.
For the fold that can’t do without mashed potatoes, I did a rough country mash with Yukon gold and purple potatoes. Add butter and the mouths are watering. Marie made some cauliflower and the table was set.
Many thanks for such a lovely Christmas. i am so blessed to have my family and friends. New Years is just around the corner!!!
Getting rest before the guests arrive.
Merry Christmas everyone.
Out table is set. Centerpiece this year is courtesy of Scout. Those are all the ornaments he’s pulled of the tree in a week.
The rib roast is ready to cook.
Hearth fires are lit. Just waiting for our bestest friends to show this afternoon!!!
Love to all!
Nice day. Sort of let the people Sleep in. Only two times to cross my legs.
So sneaky. I am ready to sleep.
One of my favorite lunches is the salad. 1) it is perfect energy food. 2) it is excellent for cleaning out the fridge. Since we don’t keep much processed for in the fridge, we really are conscious about moving the fresh food through the house.
Yesterday version is the Chef Salad
Slice of ice berg lettuce
Cubed merlot cheddar
Blue cheese dressing.
That and a magazine makes for a perfect lunch.
Out on a lovely date night. Tavern at Mission Farms. Gelato at Glacé. Now drinks at Sullivan’s.
We have see evidence of miscreant Mayans in the snow. I love winter.