I got a new kitchen toy recently – my first pressure-cooker! I must admit, I was seriously excited about trying it out and fate presented the perfect opportunity last Monday. After a night of partying hard with family and friends for hubby’s birthday (we were up so late, I had another first – falling asleep at the table, lol!), we woke up late on Tuesday (a holiday) and sort of lolled around in bed until hunger got to us. The dilemma that I encountered as wife and chief-in-charge-of-kitchen-duties (lol) was that every piece of meat we had in the house was frozen solid – I’d forgotten, in my laziness, to take anything out to thaw in preparation for dinner that night. Super!!!
Enter the new pressure-cooker to the rescue! I remembered I’d bought some ribs that week and threw it in the pot with hot water and spices and set it to boil. In the all of 30 minutes that it took for those frozen ribs to be fragrantly soft and thoroughly cooked, I’d whipped up my home-made BBQ sauce. While waiting for the pressure to abate, I decided to borrow a recipe from MIL2 (mother-in-law number number two – hubby’s stepmom) and make parsley-potatoes as a side, so I selected a few potatoes and snipped some parsley from my garden (which I will concede is starting to get the better of me :(). Popped the ribs in the prepared baking dish, slathered it in spicy-sweet sauce, and popped it in the oven. Threw the potatoes, jackets and all, into the pressure-cooker and let her sing again for about 15 minutes. While waiting for the pressure to alleviate from the pot, I basted the ribs with more sauce and returned them to the oven. The skin slipped easily off the perfectly cooked potatoes and into hot butter they went with the minced parsley. While waiting for them to become all nicely-browned and crusty, I chopped and tossed a garden salad and made a pumpkin-seed oil vinaigrette. Thanks to my new toy, dinner was served in less than 1 and a half hour – yay, disaster averted! (And I know, you’re thinking, why not just order pizza? Can’t, everything is closed here on holidays and Sundays, so yeah, I really am chief-in-charge-of-kitchen-duties, lol!) 😉
Boil potatoes in a big pot** of salted water until done (a fork / knife that inserts smoothly and slides out easily indicates this). Pour off water and cool potatoes slightly by adding fresh cold water to pot. Peel potatoes carefully by gently slicing a line just through the skin and with light pressure using your thumbs to push the skin away from the slice. The potato will most likely slide out of the skin quickly so be prepared***. If not, tenderly peel away with fingertips. From here, it depends on your personal style and the size of the potatoes – you can leave them whole, quarter them, create rustic chunks, or sliced medallions.