Long ago, I was famous

Tonight, I went to OSU to see Trish receive a distinguished award for one of her papers. While eating about 2 pounds of bacon-wrapped scallops, one of her fellow faculty members mentioned the time he saw us on a Weber Grills commercial. The commercial was originally filmed before YouTube was popular and then an abbreviated version got archived. Here it is.

It was fun to be famous.


Pressure Cooker Prep: Kale, Chicken and Bean Soup

The love affair with my pressure cooker continues. Once familiarity is gained with cooking times for a few grains, legumes, hearty greens and/or cuts of meat, toss away the cookbook and get moving. Most beans, if soaked/hydrated a few hours ahead cook in 6-8 minutes on high (high on a pressure cooker is about 15 psi, low is about 10 psi) or about 10-12 minutes if unsoaked. Brown rice takes at least 12 minutes, but has a huge window for error, 15-20 minutes and it still won't be too soft. We've been enjoying brown rice bowls recently: brown rice topped with sauteed veggies/meat/sauce. Meats do well in a slow cooker, but I still prefer a long low temp braise for fatty cuts. Once in a while I'll cook a small chunk of pork shoulder in about 30 minutes with star anise, cinnamon and cardamon - this gives some meat and a great broth to use for pho in short order.

Last night I thought of 3 ingredients that would cook in about the same amount of time: unsoaked navy beans, chopped kale (the bagged stuff) and trimmed and cubed chicken thighs (breasts overcook and nearly disintegrate in a slow cooker).  I tossed everything in the pot with a few slivers of garlic, some olive oil, a little pork fat (because it's lent), s&p and a quart of water and locked it down on high for 12 minutes.  Boom, soup!  I topped it with a squirt of olive oil and reggiano.

My pressure cooker based on @TestKitchen's  rec, a Faygor 8 qt (amazn link).