I used to covet a Kindle.
A short while ago I upgraded my cravings and I now covet an iPad.
I would appreciate it if The Powers That Be would duly take note.
I also covet a pressure cooker.
I have coveted a pressure cooker for several years (I'm nothing if not faithful to the toys I covet – unless of course, I upgrade).
Practically speaking, I would have a much easier time justifying a pressure cooker than an iPad (or even a Kindle).
Practically speaking, I have tried and tried and tried to justify a pressure cooker and I just can't!
I need help.
No, not help to get over coveting…. Help in coming up with reasons to buy!
Here are my arguments:
For: I would be able to use only dried beans / legumes and cook them in a fraction of the usual time with a pressure cooker.
Against: I already use only dried beans / legumes, there is no work involved in soaking overnight and I work from home… My office is 20 feet from the cook top, where the beans can simmer nicely in any one of a half dozen perfectly good pots.
For: I could make wonderful dinners for my family every night in a fraction of the usual time, with my fancy pressure cooker.
Against: I already make wonderful dinners every night, and if the time were cut substantially, what would happen to the 'relaxing with a glass of wine and idle conversation' aspect of cooking dinner? Please don't tell me I would be hurrying up dinner so I could get to the telly faster….
For: The pressure cooker makes meat incredibly tender and succulent.
Against: So does slow-braising and roasting… And then there's that 'glass of wine, putting the feet up and enjoying the aromas wafting from the pot' bit.
I really do want one.
I'm just a wee bit worried that it might end up in that back cabinet, keeping my asparagus cooker and fish poacher company.
I like the rhythm of cooking dinner, you see.
I always have – even when I was working in an office 80 hours a week.
Mon mari and I are in the kitchen. As I start the chopping and prepping, he pours us a glass of wine. As I do the frying and cooking, he fills the sink and keeps the dishes and work area clean. This is when we catch up on the day, make plans, decide how big the new closet should be, whatever.
I'm just not in a hurry to get dinner 'out of the way'.
Why is everyone in such a hurry anyway?
I'm never going to get any new toys!
But I did come up with a great new salmon recipe.
I know I've been on a gnocchi kick lately – but it came in such a large package!
Pan-Fried Salmon with Dill Sauce on Gnocchi
12oz (350gr) salmon filets
1/2 tsp cumin
1/2 tsp paprika
2 tsp olive oil
1/3 cup (3oz, 90gr) chicken stock
1/3 cup (3oz, 90gr) Greek or plain yogurt
3 tbs sherry
2 tsp Dijon-style mustard
1 tsp dried dill weed
3 tbs freshly grated Parmesan
fresh gnocchi, enough for a main course for 2
2 tsp olive oil
Gnocchi: Boil gnocchi in rapidly boiling, salted water just until it floats. Drain. Heat oil in a medium skillet, large enough to hold the gnocchi in a single layer. Add gnocchi and brown lightly on both sides, about 10 minutes.
Salmon: Cut salmon filets into 2 or 3 large pieces. Heat oil in a large skillet over medium heat. Add cumin, paprika and sauté 30 seconds. Add salmon pieces and brown lightly on both sides, about 5 minutes. Reduce heat, cover and cook until salmon is done, about 10 minutes longer. It will be opaque and flake easily when done.
Remove salmon to a plate and cover to keep warm. Add stock, sherry, dill and mustard to skillet, stirring to get up the brown bits. When simmering, remove from heat and stir in yogurt and 1 tbs Parmesan.
To serve: Divide gnocchi on to 2 plates. Top with salmon, spoon sauce over, sprinkle with remaining Parmesan and serve.
In addition to this, for the week of December 10 we have Provençal Veal Rolls, Risotto with Beef and Spinach, Moroccan Chicken Stew, Tuna Tetrazzini, Rosemary Pork Chops ….
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