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Recipes

Steamed Artichokes with Lemon Aïoli

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steamed-artichokes-lemon-aioli

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Steamed Artichokes with Lemon Aïoli
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 cup mayonnaise
  • 1 large clove garlic, minced and mashed into a paste
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh chives salt and freshly ground black pepper
  • 4 medium artichokes 1 lemon 4 or 5 sprigs fresh thyme
Instructions
  1. Make the aioli by mixing together the mayonnaise, mashed garlic, lemon zest and juice, chives, salt and pepper in a bowl.
  2. Prepare the artichokes by cutting off the top inch of the prickly leaves. Cut off the stem to create a flat base.
  3. Place a rack in the pressure cooker and rest the artichokes on top of the rack. Squeeze the lemon juice all over the artichokes and drop the squeezed halves into the cooker around the artichokes along with the fresh thyme sprigs. Add 2 cups of water to the cooker and lock the lid in place. 4.Pressure cook on HIGH for 12 minutes.
  4. Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
  5. Before you transfer the artichokes to a serving dish, invert them over the pressure cooker to allow any hot water to escape from between the leaves. Serve with the aioli.
Notes
TIP: Peak season for artichokes is from March to May. Squeeze the artichoke together when selecting – the leaves should squeak if it’s ripe.

RATING: QUICKER
Nutrition Information
Serving size: 4-6

Slow Roasted Tomatoes with Garlic and Herbs

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Slow Roasted Tomatoes with Garlic and Herbs
Author: 
Recipe type: Side
Cuisine: American
 
Ingredients
  • 4 pounds Roma tomatoes
  • 4 cloves garlic, minced
  • ¼ to ½ cup olive oil
  • coarse or kosher salt
  • freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoon finely chopped fresh rosemary (optional)
Instructions
  1. Pre-heat the oven to 225 ̊F.
  2. Cut the Roma tomatoes in half and spread out on a baking sheet, cut side up.
  3. Drizzle the olive oil generously all over the tomatoes and toss the tomatoes a little to distribute evenly. Sprinkle the minced garlic and chopped herbs over the top and season well with kosher salt and black pepper.
  4. Roast for about 5 to 6 hours (yes, six hours). Longer is better in this recipe, but if you have to take the tomatoes out early, it’s not a disaster.
  5. Serve tossed in a pasta dish, spread on a crostini, or accompanying chicken, meat or fish.
  6. Store in a jar, covered in a little olive oil, in the refrigerator and do your best not to snack on them constantly!
Nutrition Information
Serving size: Makes roughly 40 roasted tomato halves

Potatoes Boulangère

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potato-boulangere

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Potatoes Boulangère
Author: 
Recipe type: Main
Cuisine: French
 
Ingredients
  • 8 slices bacon, chopped
  • 1 white onion, sliced
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 6 large Russet potatoes, peeled and cut into lengthwise wedges
  • 1½ cups chicken stock
  • 1 teaspoon salt freshly ground black pepper
  • ½ lemon chopped fresh chives for garnish
Instructions
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the bacon to the cooker and cook until the bacon is crispy. Remove the bacon from the cooker with a slotted spoon and set aside. Add the onion and garlic and cook for several minutes, until the onion starts to brown. Add the thyme and potatoes to the bacon and onions and stir to mix well. Add the stock, salt and pepper and lock the lid in place.
  3. Pressure cook on HIGH for 15 minutes.
  4. Let the pressure drop NATURALLY and carefully remove the lid.
  5. Let the potatoes cool for a little before spooning out portions from the pressure cooker. Squeeze the lemon half over the potatoes and garnish with the reserved bacon and chopped chives.
Nutrition Information
Serving size: 8