Have you ever been so behind that you think you’re ahead?? I am currently sitting pretty at 41 recipes proudly (and deliciously) completed from Jeffrey Eisner’s “The Step-by-Step Instant Pot Cookbook”, and was feeling pretty smug about my progress until I realized… I have only written about half of them! The struggle is real, yo! See, the trouble is that I eat just about every day, while the time I dedicate to writing about eating is slightly less predictable! I am endeavoring to power through a quick synopsis of roughly 20 recipes over the next few blogs to get myself back on track, so grab a cup of coffee (and your pressure cooker of choice) and let’s talk some IP!
Mmmmm… Egg Loaf… Just like Mom used to make! I jest, but my mom actually does make a mean egg-salad sandwich, and I learned to duplicate her recipe many moons ago. It’s easy, but the step that always proved a hinderance to making a batch whenever the fancy struck was the egg boiling/cooling/peeling process. Sometimes it’s just easier to make a PB&J! Well friends, take that excuse off the list, because #19 Egg Loaf is the answer to your prayers! Not only did I finally have an excuse to use my wee little IP bundt pan, but I also discovered the simple workaround for the time-consuming shell peeling step: just eliminate the shells! There is absolutely no more to this “recipe” than spritzing an IP-safe dish (glass or metal) with cooking spray, cracking in your desired number of eggs, and letting the machine do its thing. Pros: obviously, getting a dozen or more eggs cooked all at once that will not have to be peeled, and which can be immediately chopped for use in potato or egg salad, as a topping for chef salad, or even for a terribly boring breakfast. Cons: you save the peeling time and accompanying mess, but the cook time is at least 25 minutes (including Natural Release), so plan accordingly. With that caveat, 10 out of 10!
I struggle with pronouncing the title of #20 Chicken Oreganata every time I try to say it. It just doesn’t roll off the tongue. It does however, roll pleasantly onto the tongue, as this was delectable! I think a better title would have been “Artichoke Chicken” as there was certainly a lot more of that and just an average amount of oregano. Even though the chicken breasts were sliced crosswise into thinner filets, I still found this a very filling dish when served over spaghetti with the “oregano” (artichoke) cream sauce poured over top. Technically I was supposed to use angel hair, which might account for the fact that I was stuffed like a tick at the end of dinner. Some Parmesan and Italian breadcrumbs topped it all off with a quick hit under the broiler, but I think that step could have been improved by mixing the combo with melted butter before carefully watching it under a low broiler. Clearly mine got away from me a bit, but nonetheless this was a good one. 8 out of 10, mostly due to my own mistakes of serving overly heavy pasta and an almost-but-not-quite burnt topping!
#21 Chicken Soup. NAILED. IT. There is nothing more to say on this topic except buy the book and make this soup immediately. (I’ll be eagerly awaiting my endorsement kick-back, Jeffrey!) It’s that good. Of course it features all the expected veggies (onion, celery, carrots) and the always reliable egg noodle (cooked on the stovetop separately), but where this soup shines is in the seasoning. Plenty of fresh garlic, Italian seasoning, several bay leaves, lemon pepper, fresh dill and parsley… The flavor combo is swoon-worthy! Comfort food at its finest, and brothy enough that it can be made even when the temperature creeps up in the summer without feeling too heavy. 10 out of 10, even accounting for having to wash a second pot!
And finally, a twofer: #22 & 23 Lemon Pepper Miso Glazed Salmon and Lemon Asparagus Parmesan Risotto. Partially I wanted to double down on the lemon flavor, partially I just wanted to kill two IP recipes in one meal. Success on both fronts! But to be totally honest… I did not have any miso paste. I think I ended up basically making a teriyaki glaze based on all the other ingredients used. Brown sugar, sesame oil, soy sauce, fish sauce and (duh) lemon juice paired with salmon seasoned in lemon pepper to bring home the flavor. I’ve had miso before, but it was unremarkable enough that I don’t feel I missed out on a thing by leaving it out. The only other time I have attempted fish in the IP (not counting the clams in my delicious chowder) it was shrimp, which turned out terribly overdone and chewy. Not so with the salmon! I gently steamed the fish for 4 minutes (yes, only 4! Don’t argue or you’ll end up with rubber like I did when I questioned it!) and then cooked up the glaze using the sauté function. Perfectly cooked and sweet, yet citrusy flavor. I could have hit it again with a squeeze of fresh lemon after it was plated, and that would have kicked it up a notch. I stand by my miso-less-ness, but if you try it with miso, let me know what you think!
Risotto is a sensitive subject for me, as it usually requires so much work and tending that I get REALLY tetchy when it doesn’t come out right. This one was…ok. I have subsequently made another of his risottos and it came out much better, largely due to a helpful note that I wish he’d included on every risotto recipe: you MUST use arborio rice! Oops. I had a 417-pound bag of plain ol’ white rice from Costco that was sitting on a shelf waiting for an apocalyptic event or a family reunion requiring a dish that “serves 85”, so naturally I reached for that. The result was not quite as done as I prefer, and the asparagus flavor and texture became a little dull in the IP. Next time I try this (there will be a next time, which shows this recipe still held promise!) I will steam the asparagus separately or roast it in the oven to maintain the bright green color and tenderness. Jeffrey instructed me to steam just the tips (insert joke there) in the microwave to use as a finishing touch, but they were the only good pieces as far as I was concerned, as the other parts were mushy. On the whole as a meal, I was satisfied and happy but by no means blown away. 7 out of 10, points leaning heavily on the success of the salmon. Risotto, you can use some work, but I believe in you. And now in arborio rice too!
Have Book, Will Cook 