laura@hippressurecooking's Profile

Meh... only new thing I see photographed there, is the dishrack, and even that is just a dish rack in a new shape.

Lollypops? Casserole cozies? Trivets? C'mon Kitchn... show us some new innovative stuff!

L

Wow... what are you using to replace your pressure cooker?!?! <gasps> When you post an ad to sell it, please put a link to it on my facebook page! Lots of my readers would happily take it off your hands!

Barley used, or vintage - with the instruction manual, please!

http://www.facebook.com/profile.php?id=100001574720940

Ciao,

L

I grate... but with a standard box grater. Carrots and celery can be quickly prepped this way, too!

L

Someone had nominated my blog.. but her vote was removed!

Why?

L

Well, I am in Italy and I can tell you that the soup is not a traditional course at Italian Wedding Nuptials in Italy!

We use this soup like Americans use Chicken Noodle Soup, when we are sick and recovering from the flu - which is why it would never make an appearance at a wedding! I've heard that the soup got its name because of the "marriage" of ingredients - making it a fortifying one-pot-meal!

I loved reading how it has been passed down and modified and the pictures are wonderful! I have a pressure-cooker version.. it only takes 20 minutes to cook, and no need to pre-brown the meatballs:
http://www.hippressurecooking.com/2010/10/mini-meatball-broth.html

Thank you for sharing your recipe with us, Sara Kate!

Laura

hip pressure cooking
making pressure cookers hip again, one recipe at a time!

Martha Stewart has a Pressure Cooker version, but you still have to reduce and simmer!

http://www.marthastewart.com/recipe/coq-au-vin-pressure-cooker-variation

Welcome back from Paris! Thank you for sharing this little-known museum.

Just so we don't freak anyone out, please, let's emphasize that when you say " they would often explode or distintegrate along the seams," you are referring to the first and earliest models!

Modern pressure cookers are extremely safe with redundant safety mechanisms. As a standard, they have at least two safety features which prevent scalding and explosions. Come manufacturers make even more than two! One high-quality brand has 5 redundant safety mechanisms!

Now, more inspiration from Paris please!

Ciao,

L

I would say to make a commitment to cook with the items in your pantry so that they are rotated accordingly. A pantry should not be filled with things "you might need" it should be filled with things "you always need" and you should cycle through those things pretty regularly. If you haven't touched it in a year, you don't need it -- and it's probably gone bad -- so you don't want it, either!

Don't let them go to waste. Take them to your local food bank or type in your zip code here:

http://feedingamerica.org/

.. and see what organizations are in your area. Some, might even come and pick the grapes!

Aluethy, substitute roughly the same weight - err on the side of more because you will need to reduce. For an 8 oz. can substitute about 10 oz. of tomatoes.

As others wrote, you will need to do a little bit more planning on the fly, because the quantity changes according to how watery or juicy they are. Italians always use the long, roma-type tomatoes for making sauce.

The trick is in using fresh tomatoes is in the technique. You can either:

1. Puree the whole tomato, skin and all and dump it in a hot pan which already has a clove of garlic an onion (an optional pinch of hot pepper) sizzling in it. It should make alot of noise as the first bits caramelize as they hit the pan. Then, reduce to sauce consistency and mix in fresh chopped basil at the end.

2. In a hot pan with a little more oil than you are used to using (cover the whole bottom and then a little more) throw in a whole clove of garlic and the tomatoes cut in half - cut-side down. Let them caramelize a bit and then go at the whole mix with a stick blender. Reduce to sauce consistency and add the herbs of your choice.

Though, fresh tomato sauce depends on the ripest tomatoes - something you are not going to find beyond September. Italians themselves, would rather buy jarred or tetra-packed tomatoes in the Autumn and Winter than attempt to make a sauce with rock-hard, imported green tomatoes that have been gassed to look red.