29
30
Beef Bolognese
4 Servings
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound lean ground beef
Kosher salt and fresh ground black pepper, to taste
2 shallots, minced
2 cloves garlic, minced
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk celery, trimmed and chopped
1 cup red wine
2 pounds roma tomatoes, cored, blanched, peeled, seeded and chopped
2 tablespoons tomato paste
1 tablespoon sugar
1 spice sachet (1 spring of each: rosemary, basil, oregano, and parsley; 1 bay leaf
and 1/2 teaspoon of whole black peppercorns, wrapped together in cheesecloth,
tied together in a bundle)
2 cups chicken stock
1 pinch red pepper flakes
METHOD
1.
Set timer to 20 minutes and let pressure cooker preheat for 5 minutes with
the lid off.
2.
Add the oil to the pressure cooker.
3.
When oil is hot, add ground beef and brown, uncovered, while crumbling
with spoon. Season with salt and pepper.
4.
Add shallots, garlic, onion, carrot and celery. Sauté until tender.
5.
Add red wine, tomatoes, tomato paste, sugar, spice sachet, stock and red
pepper flakes. Taste again for salt and pepper then secure lid.
6.
Set Pressure Release Device to SEAL and reset timer to 15 minutes.
7.
When cooking is complete, let pressure release naturally.
8.
Remove lid, taste for additional seasoning then remove the sachet.
9.
Use as desired.
Flan
4 - 6 Servings
INGREDIENTS
3/4 cup of sugar
2 cups water
3 large eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla
METHOD
1.
In nonstick skillet over medium heat, melt sugar until caramel-like in color.
Pour caramel evenly into an 7-inch round baking pan. Spray with cooking
spray.
2.
Pour 2 cups of water into pressure cooker.
3.
Combine eggs, milks and vanilla then pour into baking pan over the
caramel.
4.
Wrap well with aluminum foil then place into pressure cooker; secure lid.
5.
Set Pressure Release Device to SEAL and timer to 12 minutes.
6.
When cooking is complete, let pressure release naturally.
7.
Carefully remove baking pan from pressure cooker and refrigerate flan
until ready to serve.
8.
To serve, run a knife around the inside of baking pan, place a plate over,
and invert flan onto plate.
