Pressure Cooker: Turkish Green Beans

Pressure Cooker Turkish Green Beans

i used to think that pressure cooking was an expedient process that sacrificed flavor for speed.... i figured that when possible slow cooking traditionally is always superior to this method. that said, i was pretty happy with this....

the recipe attached is modified by me from a recipe i got online... i changed a lot of stuff and might experiment some more next time i try this...

i've attached some pics of the creation as well as the previously discussed greek salad...

Turkish Green Beans

Throughout much of the world, the pressure cooker is the single most important piece of equipment in the kitchen. It does a brilliant job with whole grains. It tenderizes tough cuts of meat and drives aromatic flavorings deep into their fibers. It reduces cooking times by two-thirds or more. In countries where long-simmered dishes predominate, pressure cooking is the norm. And in poorer countries, where fuel is a luxury, pressure cooking is a necessity.

Olive-oil braising is a popular technique in Turkey, where people like their vegetables well-cooked and full of flavor. I think they improve after a night in the fridge, and I'm earmarking this recipe for my next potluck.

Ingredients:

1.5 to 2 lb. green beans, trimmed and bisected lengthwise

2 medium white or brown onions, chopped coarsely

1 roasted red bell pepper (chopped fine)

6 garlic cloves, slivered

5 to 6 small Roma tomatoes, and chopped coarsely (you can peel, but I don’t)

2 Tbsp. tomato paste

½ habanero chopped, de-seeded/de-veined (or any substitute to add some heat to the dish)

11/2 cups water, divided

1 tsp. salt

2 tbs worsteshire

1 tsp. granulated sugar

1/2 cup olive oil

To taste:

Coriander

Cumin

Ginger

Garlic powder

Place the beans, onion, garlic and tomato and other chopped ingredients in the pressure cooker. Dilute the tomato pastes in 1/2 cup water and pour that over the beans. Add the remaining water, salt, sugar and oil.

Once the pot is at full pressure, cook for 15 minutes (recipe I originally got said 18 but I thought the beans were a little soft… I like some crunch so I might try 15 mins next time to compare). Quick-release the pressure under cold running water or with the quick-release mechanism. Open and stir to combine. Put top back on and let flavors meld and allow the sauce to thicken some… easy peasy lemon squeezy...

Great over rice!

jummies!!!

First Stab at Homemade Olive Bread

Above..

rachel may have told you that my first attempt was an unqualified disaster. scalded yeast lead to a dough that didn't rise and an inedible brick-like loaf.

this second attempt didn't come without some concern and trepidation... there was some initial concern that the previous error with activating the yeast properly may have happened again. at one point in the process my patient and understanding wife gently suggested that perhaps i should stick to mac and cheese, deep-fried turkeys, and southern brunches... and that maybe baking was not my calling... : ) she was particularly amused by the fact that despite my unqualified failure with a basic bread recipe that i boldly attempted a more complicated italian olive bread.

truth be told, i think she is right on that count, but nonetheless, in the end we ended up with an olive bread much improved over the previous attempt. perhaps a touch under-cooked and doughy, but at least there is some hope for the future baking ventures in the niles household.

see a pic of the results attached.

Ingredients:

3 cups bread flour 1 7oz pkg dry active dry yeast (or 1.5 to 2 teaspoons) 2 tablespoons honey (or white sugar) 1/2 tablespoon fine sea salt 1 tablespoon onion powder 1/2 cup chopped black olives (I suggest unpitted deli olives of your choice rather than olives out of the can) 3 tablespoons olive oil (1 tbs for batter, 2 tbs for glazing loaf) 1/2 tsp balsamic vinegar 1 1/4 cups warm water (120 degrees F) 1 tablespoon cornmeal 1 tsp rosemary and thyme (chopped fine)

Directions:

Sift flour, salt, onion powder into a large bowl.

In small saucepan heat water, honey to 120 degrees . Once liquid comes to temperature Add yeast and rosemary/thyme, mix and let stand 5 mins.

Into standing mixer add dry ingredients. slowly pour in water and yeast. let combine. then add olive oil and olives and thyme/rosemary. mix on 2 for 5 mins.

Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.

Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.

While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).

Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with meal.

Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.