Dans Gourmet Restoration

Yummy Comfort Food in 18 minutes! Made these last night in my new pressure cooker – got to love that thing!  What would have taken an hour, only took 18 minutes – serve it over risotto, (which can be made in 9 minutes in this pan) and wow!  What a great comfort food meal!  I have to say, I LOVE the pressure cooker.  It is nothing like the one your grandmother used to have, that rattled and clanked on the stove.  Very quiet, very quick, and it even has a glass lid, so you can use it like a sauté pan stove top!  This recipe can also be done in a traditional Dutch Oven, bake it at 350 degrees for about 40 minutes. Ingredients: For the Rub: 1 tbs brown sugar ½ tbs chili powder ½ tsp kosher salt ¼ tsp fresh ground pepper ¼ tsp red pepper flakes ½ tsp garlic powder ½ tsp oregano ½ tsp smoked paprika For the Chicken: 4 skin on thighs 2 tbs light olive oil or vegetable oil 1 medium onion, cut into about 8 pieces 2 stalks celery sliced 4 carrots, cut into 4 pieces each 1 12 oz bottle Guinness o

Behold, another "what can I throw in a pan?" dish!  As you may have gathered, Jereme is a pasta fiend.  He came home with ridiculously delicious and ridiculously expensive gnocchi, a type of pasta I'm not that familiar with cooking.  I had onions, home-grown cherry tomatoes and zucchini kicking around, though I think this dish would work just as beautifully with fall-friendly butternut squash or pumpkin.... I'll try that and post later.  This meal has the consistency of macaroni and cheese, and is just as satisfying (trust me, I'm obsessed with mac and cheese), without the guilt-inducing calories and fat.  Toasted bread crumbs add a nice finishing crunch. Bear with me, as I'm still learning to measure exactly when I'm making potentially "blog-worthy" dishes. 1 pint of cherry tomatoes, halved 1 zucchini, sliced (not quite thin) 1 small yellow onion, diced 1 clove garlic, minced and turned into a paste 1 package gnocchi (I recommend against going f

9 Minute Risotto, NO STIRRING!! I have always treated pressure cookers with a bit of skepticism... an image of a mad scientist hovering over a   stove in a laboratory.... pans and beakers bubbling.... steam escaping with a whistle.... all kinds of clanking and banging....  Ok, maybe that is a bit over the top, but you get the picture. One of my product reps came to the store to demo the Fissler Pressure cooker.  Made in Germany, lifetime warrantee - really a solid piece of equipment.  She was going to make pulled pork in 20 minutes.  Right.  So, of course I had to REALLY test the product.  I threw a 2 pound butt roast in a Le Creuset cast iron pot in my oven at 290 about 3 hours before the meeting.  ( a little higher temp than I usually use, but was trying to keep the time down to 1.5 hours per lb.)  Came out falling apart, totally moist and delicious. Frances, my rep, pulled out a Pork LOIN roast - a VERY lean cut of pork, and definitly NOT optimum for pulled pork.  She did a simple d