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Pan-Fried Salmon with Dill Sauce on Gnocchi; now I covet a pressure cooker — 20 Comments

  1. I love my pressure cooker, I don’t use it often enough though. I go through phases were I pull it out, and put it to good use, and then it ends up back in the cabinet.

  2. Lovely salmon dish, and I have to say I liked your “against” answers! I too have thought about a pressure cooker, do not have one, probably because I also think it would not get used enough.

  3. I got a pressure cooker an long time ago as a gift, but I don’t use it as much as I used to. But gnocchi, I use very often…just today for lunch, par exemple 🙂

  4. As an experienced cook you will not regret it, dear. Lots of payoff for the investment, even if the price point is a bit high. Like a good knife you’ll use it time and time again. It adds flavor and that’s what counts. The time saving issue becomes secondary when you realize what the pressure really can do for flavor for example you steam things with herbs…Hmmm.

  5. I have a pressure cooker; never use it.
    Like you, I soak my legumes, but take it one step further, I sprout them. Once sprouted they have tremendously more vitamins, minerals and protein. Seems crazy, but research proves it out. Once sprouted, I ziplock bag them and freeze in meal-sized portions.
    Additionally sprouted beans, peas and lentils also cook faster. 🙂
    I was looking at the Kindle, but decided upon the Sony Reader (the 900, but the 650 would be good enough). The Kindle can ONLY get books by subscription or purchase from Amazon. The reader accepts most commonly-used file formats which means you can get books from many different sources, including the hundreds of thousands of free books out there, as well as current e-books from the library.
    Great recipe, as always. Need to eat more of the gnocchi squirreled away in the pantry.

  6. Thank you, thank you, merci! I have salmon in my refrigerator and I told my husband that I need to do something interesting with it. I have all of these ingredients so guess what we are having for dinner tomorrow!
    Hmm. I’d also like an iPad and a Kindle–not the pressure cooker. I’ve been afraid that they would explode since I was a child and found out that they could.
    A Kindle is on my wish list this year.
    Happy holiday!

  7. I have had a pressure cooker every since I’ve lived in France and I use it at least once a week. Time is one factor, but of course I work outside of home and that argument may not be valid for you. As for the sitting with a glass of wine before dinner, I’m not sure how the pressure cooker prevents that, lol! It actually allows me to start dinner later, which does not preclude the glass of wine!
    I have one of those steam cookers that I like too but find it creates a lot of, well, steam, so I only use it when the weather is nice and I can put it on the windowsill. I use the steam cooking basket of the pressure cooker for a lot of similar dishes, but in the winter.
    Anyway, I got in the habit of using it regularly years ago (I’m on my 4th model) but if you aren’t into using one at this point in your life, I think it might end up with your asparagus cooker, although a pressure cooker is certainly much more versatile!

  8. My mother used her pressure cooker frequently, mostly for making stocks that she would then use in cooking other dishes. Chicken stock, for example, can be ready in a fraction of the time. She used it for artichokes, too, which took a long time to cook. All so she could get back to cocktail hour with my Dad – the pressure cooker didn’t impede that.

  9. An argument for: it will use less energy, is greener.
    I love my slow cooker/crockpot for beans that cook overnight or when I am at work.

  10. Pam, I saw a smallish one that I think would be perfect.
    Ina, it’s hard to want toys one cannot justify ;-))
    Meredith, I am really loving gnocchi these days – so quick and easy (like a pressure cooker?)
    Lucy, the flavor aspect is not something I thought about. I remember when you got yours and wrote about it – I’ve been coveting one since. This might be the season!
    Brass Frog, didn’t know that about the sprouted legumes. Now I have to try it! And thanks a lot…. Now I covet a Sony!
    Jane – hoped you liked the salmon… and hope Santa brings you a Kindle (if he has a spare, send him over)
    Kitchenroach, it would be very nice with leftover fish of any (well, most) kind.
    Peter, I’m getting closer – fried gnocchi is soooo good!
    Betty, glad to hear someone else who has one and uses it…. Reinforces my desire. And…. not much would impede my glass of wine LOL
    Karen, but I LOVED smelling it! Good point for some other foods, though.
    Zoomie, two good points – stock and artichokes…. The srtichokes, alone might be the tipping point!
    Val, let it shine!
    Mary, another good point. I now feel I have no choice! Must go shopping!
    Kate, storage is not a problem here (yet)

    • Any other fortified wine will work – Marsala, Madeira, Tawny Port, Dry Vermouth… For a non-alcoholic substitute you could use apple juice and vinegar (1/4 cup apple juice + 1 tsp vinegar) or apple cider vinegar (1/4 cup apple cider vinegar + 2 tsp sugar)
      Hope that helps