Alscation Charcuterie

Ok, so here's my rendition of a great meaty meal done quickly in the pressure cooker

1 lb pork ribs, salt and peper
1 lb Kielbasa, sliced 2" on bias
1 lb Bratwurst, sliced 2" on bias
1/2 dry Riesling
1 bag Sauerkraut
2 tsp Juniper Berries
1 t whole cloves
1 T caraway
Make a bouquet garni (satchet with cheese cloth for the aromatics)
1 c vegetable broth

I use a Cuisinart 6qt Pressure Cooker (PC). Turn PC to saute' function. Lightly sear pork ribs all sides. Remove and place in bowl. Place Kielbasa and Bratwurst into PC and cook until just heated through. Add pork ribs and any accumulated juices back into PC. Add Riesling and cook until reduced, about 2 minutes. Add sauerkraut, aromatics and vegetable broth. Cover and secure lid. Cook under high pressure for 30 minutes...quick release. Carefully remove lid. Check ribs for tenderness. If you prefer them falling off the bone, replace cover and bring back up to high pressure and cook for another 10 minutes. Quick release.
Place meats and kraut into serving dish along with liquids. Remove bouquet garni.
Serve in bowls along with a rustic crusty bread to soak up the wonderful juices.

Bon Appetit!

Chef Kathy Dederich
Chef, Please!
www.ChefPlease.com

Pressure Cooking

Ok, so I'm hooked! Why didn't my mom ever tell me about pressure cookers? I don't think she ever used one. Oh yes, I'm sure you've heard all the horror stories from Aunt Nellie or Grammie Grace about these devices blowing up and chicken parts or all sorts of food stuffs splattered on the ceiling and ALL over the kitchen.

Well, that was years ago and now they've added so many safety devices, you'd be hard pressed to see a new one explode these days. There are two basic types...the traditional stove top and the newer digital. My husband Dan bought me a Cuisinart 6 qt. one for Christmas over a year ago.

Just set and go...walk out of the kitchen. It's amazing...most foods cook up to 70% faster than traditional cooking methods. I can't imagine any mom with hungry mouths to feed NOT to have at least one of these. Cook a whole chicken in less than 15 minutes...make a pot roast in less than 1 hour...and it's so tender and juicy!! The only thing I use my All Clad brazier for any more is to steam mussels. I'll be posting a few of my favorite recipes soon so stay tuned.

And just in case you still don't want to cook for yourself, please visit my site: www.ChefPlease.com.