Smorgasbord February 2021

On today’s smorgasbord episode we tackle a couple of Instant Pot questions, I share my new favorite pie crust recipe, and I talk about the new giveaway system for the show.

Mentioned in this Episode

What kind of recipes could a new Instant Pot owner try out to get comfortable with the pressure cooking function? Glad you asked! First of all, you should check out the other Instant Pot episodes, here and then this one.

Here are a few more that are fun and useful. Want to make a simple mac and cheese in about 10 minutes? Check out this recipe from Pinch of Yum. All you need is macaroni, water, salt (to cook the pasta) then butter, milk and cheese (to finish it off). Probably not much easier than the stuff you buy in the box, but at least you can control all the ingredients!

I haven’t talked about cooking meat in the Instant Pot all that much, but really, your pressure cooker is perfect for these tasks. Pot roasts are an ideal candidate for an early recipe. This recipe from Pressurecookrecipes.com will set you up with a perfect Sunday pot roast.

Here is also a recipe for Instant Pot pork ribs, and for pulled pork.

I haven’t tried yogurt yet myself in the Instant Pot, but this blog seems to have all the info you need.

I talked a little about my new favorite shortcrust pastry recipe and technique from Melissa Clark’s great book “Pocket Pies: Mini Empanadas, Pasties, Turnovers & more.“

I’ll describe the simple pastry crust recipe and technique I talked about in the episode:

First for ingredients: 1 1/2 cups all-purpose flour
4 ounces very cold butter, coarsely shredded
1 egg yolk
Ice water, at least 2 tablespoons or more as needed
Pinch of salt or 2 tablespoons confectioner’s sugar (depending on whether you want a savory or sweet crust)

I used a food processor and followed these steps:
1. I sifted the flour into the food processor container, then refrigerated for 30 minutes. I put the stick of butter into the freezer for about 15 minutes.
2. I removed the flour from the fridge, added a pinch of salt, then used a coarse box grater to shred the cold butter in to the flour. Then I pulsed the food processor until the flour and butter became crumbly. Then I added the egg yolk and about a tablespoon of water at a time while pulsing the food processer.
3. As soon as the ingredients started to cling together, I turned the dough out onto a pastry mat and kneaded for maybe two minutes until it came together smooth. I made a ball, wrapped it tightly in plastic wrap and refrigerated it for at least 30 minutes.
4. This will make two pastry sheets (so enough for a double-rusted pie). Cut the pastry dough in half and roll out each half as you need.

Be sure to check out Pamela Clark’s book for all the details and tons of yummy pocket-sized pie recipes!

Missed your chance to win a copy of Susan Herrmann Loomis’ book “Plat du Jour: French Dinners Made Easy”? No worries! You can order your own copy right here.

Some of the links in this post may be affiliate links, which provide a small commission to the podcast if used.

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