First outing of Princess Digital pressure cooker
So today I inaugurated my Princess Digital pressure cooker. I've had it over a year, so with all this discussion and recipe swapping, I figured it was time.
The unit is electric, but has an inner pot (its set up like a rice cooker) that can be removed and used as a regular pot or a manual pressure cooker ontop of the range. When as an electrical unit, you put the ingrediants in, set one of 2 pressures on touchpad, then time (1 minute to 4 1/2 hours), then start. It doesn't start counting down time until it comes up to pressure, then switches to a keep warm setting. It cn also be used as a slow cooker for up to 4 1/2 hours. There are 3 cooking heats for browning, simmering, etc. Timer can be used with pressure or regular cookingComes with a spring form, metal rack, glass cover, steamer basket, wire basket with handle.
Would you believe it uses the same power cord as comoputer.
So here's the inaugural recipe, from Lora Sass's The Pressured Cook
For you Southern folk
LOUISIANA BLACK-EYED PEAS AND ANDOUILLE AND COLLARDS
1 lb collard greens
1/2 to 1 lb andouille or other spicy smoked sausage, cunt into 1/2 slices
2-3 tbs olive oil (optional)
1 1/2 cups chopped onions
4 cups water
2 cups black-eyed peas, rinsed and picked over
2 large bay leaves
2 teaspoons sweet paprika
2 large ribs celery, coarsley chopped
2 large cloves garlic, pushed through press
1/2 tsp dried thyme leaves
salt and freshly ground black pepper to taste.
2-3 tbs apple cider vinegar
2 large red bell pepers, roasted, seeded, and cut into 1/2 squares (I just chopped up a green pepper and threw it in with the chopped onion, more work than I wanted to do)
chopped fresh parsley for garnish
Hold the collards in a bunch on a chopping board. Trim off and discard the bottom inchor so of stems. Thinly slice the stems. Stack 3-4 of the leaves and cut into thirds lengthwise. Cut as thinly as possible crosswise. Repeat with the remaining leaves. Swish the chopped collards in a large bowl of water. Drain in a large colander and set aside. (Again, too much work. I just used the already packaged collard greens)
Lightly brown the sausage in the cooker, about a minute on each side. Add oil, if needed, to prevent sticking. Add the onions (onion/bell pepper mix, in my case) and cook, stirring constantly, 1 minute. Add the water and scrape up any browned bits sticking to the bottom of the cooker. Add the black-eyed peas, bay leaves, and paprika. Set the celery and collards on top. (Don't be concerned that the cooker will be filled beyond the recommended maximum capacity; the collards will shrink dramatically as the cooker comes up to pressure.)
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure by setting the cooker under cold running water (with electric pressure cookers, can only do this step if controls are removeable, or has inner pot system).
Stir the stew well to distribute the collards. Add 1/2 water if the mixture seems dry. Remove the bay leaves and add the garlic, thyme, salt, & pepper. Perk up the flavors with the vinegar and simmer, uncovered, over medium heat until the black-eyed peas are tender and teh garlic loses its raw taste, about 3 minutes. Stir in the roasted red pepper. Serve by itself or over rice. Garnish the serving bowl or individual portions with parsley.
