During this time of year, my food fantasies often turn to those warm one-dish meals that are easy to prepare and oh, so comforting!  On page 56 of  my book “In Search of Adventure and Moments of Bliss: MAIDEN VOYAGE,” I describe what it was like to cook a Thanksgiving meal in a pressure cooker while rocking and rolling toward Cape Verde.

During the eight years we spent at sea, I learned to depend on my trusty Kuhn Duromatic pressure cooker, purchased especially for our circumnavigation pressure cooker.  This was one item I made sure to ship back before we sold Pacific Bliss after we crossed our path in the south of France.  Now that I’m a landlubber, I still like to use my cooker—especially when the weather chills.

Many cruisers have pressure cookers on board their yachts because they cook faster and therefore use less propane fuel.  The principle of pressure cooking is simple: Because a pressure cooker is airtight, pressure builds up inside as the liquid comes to a boil. The resulting trapped steam causes the internal temperature to rise beyond what it can do under normal room pressure. Food cooking under pressure and at a higher temperature cooks faster.  Another benefit of the increased pressure is that it softens the fibers in foods, tenderizing even the toughest meats and beans.

One of my favorite recipes on board Pacific Bliss was a combination of lentils, yams, and ribs.  One can make it in a variety of ways: as a curry, as a soup, or as a barbeque as shown in the recipe below. Just add extra water with the lentils and yams. (Lentils do not require soaking.)

SPARERIBS WITH BARBEQUE SAUCE 


3 lb. spareribs

Salt & pepper
Paprika
1 tbsp. shortening
1 lg. onion, sliced
1/4 c. catsup
2 tbsp. vinegar
1 tsp. Worcestershire sauce
1/8 tsp. chili powder
1/4 tsp. celery seed
1/4 c. water


Cut ribs into serving pieces. Season with salt, pepper and paprika. Heat in cooker and add shortening. Brown ribs on both sides. Add onion. Combine vinegar, catsup, Worcestershire sauce, chili powder, celery seed and water. Pour over meat in pressure cooker. Cook 15 minutes at 15 pounds pressure. Let pressure drop of its own accord. Serves 5-6. Recipe can also be used for pork chops.


Recipe from Cooks.com

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