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Summer is a great time to pressure cook, because not only does it save time and energy, it doesn’t heat up the kitchen.
I freeze corn cobs if I am using the stripped kernels in another recipe. I can then make this great broth anytime I need it.
5 c water
3-4 corn cobs cut in half
½ a white onion
2 t each dried dill, sage and thyme.
Salt
Place all the ingredients in a pressure cooker and cook on high for 20 minutes. Strain and use broth as desired.
4 ears of corn, kernels removed
½ a white onion, or one shallot, diced
¾ pound Yukon gold potatoes, diced
2 carrots diced
A couple of pinches of Aleppo Pepper flakes
Corn broth
1 c milk
Cheddar cheese, shredded (optional)
Cooking oil or butter
Saute the onion in a pressure cooker until translucent. Add the potatoes, carrots and Aleppo pepper and sauté for another few minutes. Pour in just enough corn broth to barely cover the veggies. Place the lid on the cooker and cook on low pressure for 3 minutes. Release the pressure, stir in one cup of corn kernels. Partially puree in a blender or with an immersion blender. Pour puree back into soup and add the remaining corn kernels. Add milk to reach the desired consistency. If using cheese, stir it in off of the heat, or pass as a garnish.
This is one take on a dish we do at home using what is on hand. We love the combination of the earthy lentils and the sharp dressing, and the crunch that using toasted nuts give it. Green beans, potatoes and goat cheese is another of our favorite combos. Please add your favorite ingredients and make it your own! For this dish, I prefer the French Green or Italian Red lentils, as they hold their shape after cooking.
1 cup French green lentils, picked over and rinsed
3 Fuji apples, diced
½ cup toasted slivered almonds
1-2 T Dulcet Moroccan Mustard
Katz Apple Cider Vinegar
Salt and pepper to taste
Olive Oil
Put the lentils in the pressure cooker with enough water to cover by about 2 inches. Cook on high pressure for 4 minutes, and let pressure come down naturally for 5 minutes. Release remaining pressure and test for doneness. If lentils are still a little chalky, just cover for another few minutes. Taste again and drain when ready.
To make the vinaigrette: In a large bowl add a dollop of the mustard, salt, pepper and the vinegar. Whisk in the oil until a thick but still pourable consistency is achieved. The classic ratio is 1 part vinegar to 3 parts oil, but I prefer a 2:3 ratio.
Add the lentils and remaining ingredient to the bowl and toss to combine. May be served warm or at room temperature.