Thursday, November 06, 2008
Pressure Cooker success!!!
I found a recipe for minestrone in my new cookbook. Rather than simmering for hours, this recipe called for cooking the mix of vegetables, liquid, and seasonings for 10 minutes at high pressure, releasing the pressure, then adding in some zucchini and pasta and cooking till the pasta was done. The soup was wonderful! The veggies, especially the carrots, were fully cooked, yet fresher somehow than if they were cooked for hours. The flavor was delicious. And it took 45 minutes, start to finish, to make. (25 minutes of that was prep time, which would have been shorter if I'd been more focused.)