Since we have been going through a heatwave here for a couple weeks, my pressure cooker recipes have slowed down a bit, but I have been working behind the scenes (behind the scenes=at the beach!). I’ve been trying to think of ways to improve my site without straying too far from the theme of the blog.
Keeping that in mind, I just wanted to throw something out there to see what others might think. Lately I’ve been toying with the idea of posting some recipes for some of the side dishes that I have shown, side dishes that may not use the pressure cooker such as the Bacon Cole Slaw with Homemade Mayo that I showed in my recent post on Pressure Cooker Pulled Turkey. Now, I don’t want to go too far beyond the scope of this blog, which, of course, is pressure cooking. But is including side dishes that pair well with the pressure cooker recipes too far out of bounds?
Cole Slaw pictured here:
So I pose this question: Would you like to see some of these recipes included on this blog to accompany the pressure cooker recipes, or would you prefer that only pressure cooker recipes appear on this blog?
I would very much appreciate any and all comments you might have.
An Easy Pressure Cooker Cauliflower Recipe
While leafing through a recent issue of Bon Appetit, I was intrigued by a picture and recipe for Whole Roasted Cauliflower with Whipped Goat Cheese, which apparently is a specialty of Domenica restaurant in New Orleans.
Generally I am not a big fan of cauliflower, in fact when I order something in a restaurant that comes with "steamed vegetables", if one of those steamed vegetables is cauliflower, it always survives the meal, while the broccoli, carrots and various other vegetables disappear around it. Up until now, the only cauliflower dish that I usually eat is the Cauliflower Mash that I make at home, and that's only because I add various spices and dairy products so that it masks the cauliflower flavor.
But something about that photo of a majestic whole cauliflower, in all its charred goodness, with a knife protruding from the top sent one thought running through my head: Challenge Accepted! The challenge in this case being how to take this recipe, which requires 15-20 minutes of boiling (after the liquid comes to a boil) and 35-40 minutes of roasting, and making it into a quick, easy pressure cooker dish.
The method I came up with for getting the char on the cauliflower may not appeal to everyone, since some of you may not own a blowtorch, and some who do may not be interested in igniting it in your kitchen. But hey, I'm an urban apartment dweller and have nowhere to operate a grill, so I need to satisfy my inherent "quest for fire" in other ways.
For those of you not wanting to buy or use a blowtorch, you can put it in the broiler, the only problem being that unless you have an unusually huge broiler a whole head of cauliflower will not fit in it. In this case, you can cut the cauliflower in smaller pieces and place in the broiler for 3-4 minutes. Sure, it will take away from the presentation a bit, but you are going to cut the cauliflower into portions eventually, so it won't make that much difference.
For a good size head of Cauliflower (I'm guessing mine was a couple pounds), ten minutes turned out to be a good time. If you have a larger or smaller head, you will need to adjust the time in either direction. If it is larger, I would still try ten minutes, then test with a knife inserted into the center. If it feels too firm in the center, put back under pressure for another minute or so.
I also simplified the whipped goat cheese from the original recipe, and came up with more of a "goat cheese sauce". So again I rely on dairy products to make cauliflower tasty, but this is tasty indeed!
I am including separate recipes for the cauliflower and goat cheese sauce below. The entire thing takes less than 30 minutes. I can't vouch for the similarity to the original since I have never had it, but I can say that this is pretty tasty, even if you aren't a big cauliflower fan.
A Super Quick Pressure Cooker Version of Classic German Potato Salad
Classic? Maybe. Traditional? I’m not so sure.
The first time I set this dish in front of the S.O., who is from Germany, she asked me what it was. I replied, “Warm Potato Salad, like in Germany!”
“That’s news to me. I’ve never had warm potato salad in my life, and I used to have potato salad all the time in Germany!” was her reply.
Of course, it’s entirely possible that it is a regional thing, and she happens to be from the “Cold Potato Salad” area of Germany.
But, authentic or not, one thing for sure is that this is pretty dang tasty.
And also, a disclaimer: just because this is mayo-free, it is by no means “low-cal” or “healthy.” It is full of bacon-y goodness. If you are in the market for something a little lighter and healthier, give the “Italian Potato Salad” a try at hippressurecooking.com. It looks delicious as well.
The most time-consuming thing about this recipe is cooking the bacon. Once the bacon is cooked, everything else just takes a few minutes. If you plan ahead (I never can, but maybe you can), cook some extra bacon for breakfast one day, and save it (along with some of the grease), and this will go even quicker.
I used small red potatoes, and cut them into around 1/2″-3/4″ chunks. And try to get extra thick bacon, it works best with this dish.
After opening, adjust the salt and pepper to taste, making sure it has cooled enough to taste first. Or should I say: “Making thure it ith cool enough to tathte firtht (the tongue bandages come off next week). You may not need much salt depending on what bacon you use.
This goes great with sausage and sauerkraut (of course), but also could be a good alternative to fries, served with a corned beef sandwich or hot dog.
I usually serve this just a little warm, not “hot”, but I have also had it cold and it is good that way, too.
So give it a try for the true taste of the “Old Country” (if by “Old Country” you mean somewhere in Minnesota).