Dinner This Week Using New Pressure Cooker

Excited about my recent purchase of a stovetop pressure cooker, Fagor 8-quart Pressure Cooker, I have planned a couple of meals that involve this new purchase.  I have purchased two pressure cookbooks recently, and I've been reading them non-stop. 

I have done the important "Test Drive" of my pressure cooker which gave me some confidence.  This involves boiling some water and then keeping it under pressure for ten minutes.  Then, I tried making one chicken dish which was a bomb and went to the trash.  (Did you see my confidence just go out the window?)  Although it probably would have tasted good, I was using some admittedly freezer burned chicken, and then I had some difficulty deciding if the pressure cooker was up to pressure.  As a result, the chicken was grossly overcooked. 

Ever hopeful, I'm going to give my pressure cooker another try.  It's one of my many culinary goals for the summer.  I may even try making my own hummus again, this time starting out with dried chickpeas cooked in the pressure cooker.

This Week's Dinners

Monday - Porcupine Meatballs with Egg Noodles (pressure cooker recipe from Miss Vickie's Big Book of Pressure Cooker Recipes)

Tuesday - BBQ Ribs and Rice (pressure cooker recipe from Lorna Sass:  Pressure Perfect)

Wednesday - Grilled chicken with Orzo & Feta Salad.  I'll marinate the chicken in lemon juice, olive oil, and a little basil and oregano.

Thursday - Grilled Mini Pizzas * see below

* Pizza with Watercress and Fig Jam (for me)

* Pizza with Cheddar, Granny Smith Apple, and Bacon (for DB)

* Pepperoni Pizza (for son Griffin)

* Pineapple Pizza (for daughter Julia)

If the pressure cooker recipes come out well, I'll post the recipe.  Wish me luck!



Grilled Pizza Margherita

Since we bought our new Weber grill (insert chorus of angels singing here), I am obsessed with grilling. I'm looking to grill anything that steps in front of me.

Last night, it was grilled pizza. It's hard to believe how much better a homemade pizza is when it is grilled. It's all about the crust, and our regular ovens do not get hot enough. Sure, I've used a pizza stone in my oven, and it was fine. But with a grill, you get a higher temperature which is great for making grill marks and a fabulous crust.

The crust of a grilled pizza is the best balance of crunchy and chewy. You've got to taste it to believe it. You may not ever feel the need to go to a "Brick Oven Pizza" place again. Use whatever you have on hand for toppings.

GRILLED PIZZA

1. First, start preheating your grill to high.

2. Get your toppings ready -- perhaps a little sauce, some cheese. I used fresh mozzarella and a store-bought bruschetta topping which I had strained. I also had some leftover sauteed mushrooms and slices of fresh tomato. Your toppings need to be somewhat dry so you don't end up with a soggy pizza.

3. Using thawed dough purchased in a bag at the grocery store (you can certainly make your own), cut the dough into two pieces. Stretch each piece into an oval. Place each oval on a baking sheet (for you to carry outside), and spread a tablespoon or two of olive oil on top of each. Bring the toppings for the pizza outside with you to the grill.

4. Place the dough oil side down on the grill. Shut the cover, and stand close by, because it cooks quickly. Once the crust is browned to your liking, flip the dough. Now it's time to start putting the toppings on that browned side of the pizza. Once you've put the toppings on, put the cover down and don't leave. Remove the pizza when the cheese has melted and the bottom is crispy.

Pesto Margherita Pizza

Using my new food processor, I made pizza dough. I was amazed by how easy it was! I made a double batch of dough which makes 4 good-sized pizzas. I used a recipe that came with my KitchenAid food processor.

I made two pizzas so far. One is this Pesto Margherita Pizza, and the other one has the standard red sauce and shredded mozzarella.

For the Pesto Margherita Pizza, first I lightly baked the crust for about 5 to 10 minutes. After taking the pizza out of the oven, I spread the pesto, and then I placed sliced tomatoes and fresh mozzarella over it. I baked it at 400 on the bottom shelf of the oven until the crust was nicely browned. I used olive oil on the pan, and then I sprinkled some on top of the tomatoes before it hit the oven.

I recommend you salt your tomatoes and let them release their juices before you place them on the pizza.

Herbed Pizza Dough

1 cup water

2 T olive oil

1 package active dry yeast

Water should be 105 to 115 degrees, then stir in yeast and olive oil until dissolved. Set aside.

With dough blade in word bowl add:

3 cups flour

1 ounce freshly grated Parmesan cheese

1 t sugar

3/4 t salt

1/2 t dried basil

Process about 10 seconds. With processor running, slowly add yeast mixture. Process 1 1/2 to 2 minutes; dough will form a ball.

Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes.