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Featured Chef Miss Vickie
Bio
Vickie Smith, known to many as simply "Miss Vickie," is a leading authority on pressure cookers. Her highly-rated cookbook, Miss Vickie's Big Book of Pressure Cooker Recipes, contains over 400 recipes and is the largest collection of pressure cooker techniques ever published. In addition, missvickie.com is the top rated website on pressure-cooking and has received over 2 million hits since its inception in 1999.
Interview
Why did you decide to start a website about pressure cooking?
I started my first website in 1999 as a way to exchange recipes with friends and relatives. Then I began receiving emails from all over the world, with people asking me for advice, or looking for answers to their questions and wanting to know how to cook different foods. From that modest beginning, the public interest in my website grew to the point that I soon had to get my own domain, and now I have logged over 2 million hits. Thanks to my viewers, missvickie.com consistently ranks at the top of its category on Google.
What are the most popular features on your website?
There is lots of information on the website, but the most popular would have to be the Beginners Section. There are those who love the benefits and advantages of today's modern pressure cooker, and then there are those who tremble at the mere name. I wanted to explain not only the basic steps to assist a novice in using a pressure cooker, but also to provide the in-depth explanations about how and why we do things a certain way to achieve the best results. The Recipes Section and the Cooking Time Charts are also huge favorites among my visitors. I'm fairly sure that you can find the cooking times and basic directions for almost any food imaginable in the comprehensive timing charts.
Please tell us about your new book.
I really owe a big dept of gratitude to my editor, Justin Schwartz at John Wiley & Sons. As the story goes, he was looking for pressure cooker information on the Internet, and everywhere he went, he kept seeing my name. Out of curiosity, he contacted me, and from that serendipitous beginning, my new cookbook. At 480 pages, Miss Vickie's Big Book Of Pressure Cooker Recipes is the biggest cookbook for pressure cooking ever published. The first part of the book is full of reference material that thoroughly covers all aspects of pressure cookery with "how-to" articles, instructions, tips, selecting the best pressure cooker, troubleshooting, resources, and of course, the complete Cooking Time Charts. There are over 400 recipes for every meal of the day, including a few of the traditional old time favorites from the website.
Most people don't know about the history of pressure cookers, which you cover in your book. When was the pressure cooker invented?
Today's modern pressure cookers descended from the 'Steam Digester', so named because it was capable of cooking bones to a pulp. This engineering marvel was designed by French physicist, mathematician and inventor, Dennis Papin. He presented this model at the Royal Society in London in 1679. Papin's Digester faded into obscurity until 1795, when another French inventor, Nicholas Appert, discovered that pressure cooking was the ideal way to sterilize foods sealed in containers, winning the prize in a competition sponsored by Napoleon Bonaparte to find a food preservation method to provision his troops. From that beginning, the British copied the idea and launched canning on an industrial scale, but it wasn't until 1938 that the "pressure saucepan", the forerunner of the pressure cookers we're familiar with, was introduced at a New York City trade show.
Why do you think pressure cooking is enjoying a resurgence today?
There are probably many reasons. The versatility and convenience of the modern pressure cooker, like the Kuhn Rikon, are important factors. I also think people are becoming more health conscience and are trying to avoid processed foods and kick the fast food habit. With a pressure cooker, they can shave 70% off the time it takes to cook dinner. Economics is another big motivator, and the pressure cooker allows families to stretch their food budget by buying less expensive cuts of meats, low cost but protein rich dried legumes, and soups and stews.
What are some of your favorite recipes for the pressure cooker?
Well, living in California, I'd say I'm most fond of Mexican food. Many popular dishes like Frijoles Refritos, Fajitas, and Spanish Rice cook quickly in the pressure cooker. Since its summertime though, I'll be using my prssure cookers to make Potato Salad, Corn on the Cob, "Baked" Beans, all kinds of shredded meat sandwiches, gourmet stuffed burgers, and some tasty BBQ Ribs too.
I understand that you recommend making baby food in a pressure cooker. Please tell us about this.
Yes, it's quick and easy to do, and it costs a fraction of the price for commercial baby foods. There's also the peace of mind in knowing you're serving the most wholesome, freshest ingredients without any unwanted additives or extra sugar and salt. Simply fill up some ramekins with freshly cut fruits and vegetables, then stack them up in layers in the pressure cooker. Cook for four minutes, puree the food to the desired consistency that's appropriate for the baby, and spoon it into plastic ice cube trays. After they freeze, pack the cubes into tightly closed freezer bags until they're needed. Now what could be better than that?
What tips would you have for someone who's just getting started with pressure cooking?
For beginners, I like to see them starting out with a new, modern, pressure cooker that's easy to use and stress-free. That way, there is a minimal learning curve and the ease of use will quickly eliminate any doubts about pressure cooking. New pressure cooker users are very eager to get cooking, but I recommend they take it on a "Test Drive" first. This means putting some water in the pressure cooker and running it through a cooking cycle a time or two to get a feel for how it works, how to properly adjust the stove, and to see how the different release methods work. By doing the Test Drive rather than cooking food, the user gains experience without having to worry about their dinner.
What food trends do you see for the future?
Lately, I'm seeing more interest in environmental issues and 'Going Green.' People are realizing that a pressure cooker can cook roasts and braises in just minutes insted of hours, which uses considerably less energy. There's a growing interest in dried beans and legumes, which is bringing about a returning popularity in some old heirloom beans like the Anasazi, the Cranberry, or the ethic varieties suh as the Pequeno. I also see a strong interest in using different accessory items in the pressure cooker, which allow cooks to expand the types of recipes they can cook and cook several foods at the same time - even a three course meal.
More Info
A 3-Course Italian Meal
I often use my pressure cookers to cook an entire meal. Not only does this cut odwn my time in the kitchen, but I can serve up a main course entree and a couple of side dishes without heating up the kitchen or standing over a hot stove stirring a pot. Serve these Italian style dishes with a simple vinaigrette salad and a loaf of garlic bread.Italian Inspired Chuck Roast with herbed Red Wine Gravy
Inexpensive and flavorful, a chuck roast is tough and normally takes 2 to 3 hours in the oven, making it a perfect candidate for pressure cooking. The meat will melt in your mouth, and the richly flavored gravy will add an amazing flavor to mounds of mashed potatoes.2 tablespoons olive oil
1 large onion, chopped
2 lb boneless chuck roast
Salt & Pepper to taste
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 (16oz) can beef or chicken broth
1 cup of good red wine
1 (4 oz) can tomato paste
Heat the oil in the pressure cooker over medium-high heat.
Rub salt and pepper into the meat and brown the roast on all sides. Remove the roast and set it aside.
Saute the onion and add the garlic, taking care that it doesn't burn. Cook until soft. Add the broth and wine, stirring in the herbs. Add the tomato paste, stirring until well-mixed.
Place trivet in the pressure cooker and position the meat on top. Lock the lid in place. Bring the pressure cooker to the second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 45 minutes. Remove it from heat and use the Natural Release Method.
Transfer the roast to a cutting board and cover it with foil to rest for 5 minutes before carving. Skim the fat from the pan juices and use them for an jus sauce.
For a thicker gravy, make a slurry of 2 tablespoons flour or 2 tablespoons cornstarch, mixed in 1/2 cup cold water. Whisk the slurry into the bubbling pan liquid, simmering gently over low heat and whisking until the gravy is smooth and thick.
Italian Parmesan Herbed Polenta
This easy recipe uses my PIP (Pan In Pot) pressure cooking technique. Cooking the thick polenta in its own pan eliminates any risk that it might get too hot and scorch, making this a goof-proof, quick and easy way to enjoy this traditional Italian dish - without the constant stirring.3/4 cup yellow cornmeal for Soft Polenta or 1 1/4 cup yellow cornmeal for Firm or Molded Polenta
4 cups COLD water or broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/3 cup grated parmesan cheese
1 tablespoon melted butter or margarine
Place trivet in the pressure cooker and add 1/2 of water. Using a stainless steel bowl that will fit inside your pressure cooker, whisk all the ingredients together. Place the bowl on the trivet and close the lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 5 minutes. Remove from heat and use the Natural Release Method.
Stir the polenta, taste and adjust seasonings as desired. It will thicken up nice and quick, so get the soft polenta into a serving dish and serve immediately.
For the firm version, pour the polenta into a well-oiled mold or loaf pan and cover tightly. Refrigerate until well chilled (it will keep several days) before slicing.
Heat a half inch of oil in a skillet over medium heat until it is hot but not quite smoking. Cook the slices until crisp and golden brown on both sides.
Garlic Mashed Potatoes
The pressure cooker is the best way to cook potaotes for any recipe, and these flavorful garlicky mashed potatoes are no exception.6 medium potatoes, peeled and cut in half, then quartered
1/2 cup whole milk
4 tablespoons (1/2 stick) butter or margarine at room temperature
Salt & Pepper to taste
3 tablespoons minced garlic
1/3 cup chopped chives or green onion tops
Pour 1 cup of water into the pressure cooker and add the potatoes. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 5 minutes. Remove from heat and use the Quick Relaease method.
Drain the potatoes. At this point you can mash as desired. You can put them through a potato ricer for a light and fluffy texture, or start mashing with a potato masher for a somewhat chunkier version. You can also use an electric mixer on a low setting, but do not overdo it or the potaoes will be more like glue. Add more butter (not milk) if a thinner consistency is desired.
Fold in the garlic and chives and adjust the seasonings to taste. Transfer the potaotes to a bowl and serve.
Cook's Note: If your pressure cooker is tall enough, you can cook the potatoes and polenta at the same time. The potatoes go in the bottom, the cooking rack on top, and the bowl with the polenta on top of the rack. The cooking time is still five minutes. Use the Natural Release method.
