Chicken with Herb Dumplings. Cuisinart CPC-600 - Electric Pressure Cooker, CPC-600C Series

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Classic Beef Stew

Makes 8 cups (2 L)

pounds (1.5 kg) beef chuck roast, cut into 1½-to 2-inch (2.8-5 cm) pieces kosher salt fresh ground pepper teaspoons (10 ml) olive oil medium onion, finely chopped medium carrot, finely chopped celery stalk, finely chopped garlic cloves, finely chopped cup (250 ml) dry red wine tablespoons (30 ml) tomato paste bay leaf cup (175 ml) beef broth cups (500 ml) baby-cut carrots tablespoon (15 ml) unsalted butter, softened tablespoon (15 ml) unbleached all-purpose flour cup (250 ml) frozen peas

from you to allow steam to disperse.

Add carrots to the pot and select High

Pressure. Set timer for 6 minutes.

When audible beep sounds use Natural

Pressure Release to release pressure.

When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

To thicken stew, strain the solids from the stew liquid, reserving both. Remove and discard bay leaf. Blend softened butter and flour to make a paste (buerre manié).

Return liquid to pot and bring to a boil by selecting Brown. Once liquid comes to a bowl whisk in the butter/flour mixture.

Select Simmer. Once liquid thickens, stir the meat and carrots back into the pot.

Taste and adjust seasonings with salt and pepper accordingly. Just before serving, stir in peas.

Nutritional information per serving (1½ cups [375 ml]):

Calories 340 (32% from fat) • carb. 16g • pro. 35g

• fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg

• calc. 49mg • fiber 4g

Season pieces of chuck roast with salt and pepper and reserve. Place the olive oil in the cooking pot of the Cuisinart ™

Pressure Cooker. Select Browning. When oil begins to sizzle, add pieces of chuck in a single layer – do not crowd. Continue browning meat in batches until all meat is browned. As meat is browned transfer to a plate. Select Sauté. Stir the chopped onions into the pot. With a wooden spoon scrape any brown bits from the bottom of the pan that have accumulated while meat was browning. Sauté for 1 to 2 minutes, until onions start to soften and are translucent. Stir in the carrots and celery. Sauté vegetables for about

3 minutes, stirring occasionally. Stir in the chopped garlic and sauté for an additional minute.

Once vegetables are soft, stir in red wine, again scraping any brown bits that have accumulated on the bottom of the pot.

Cook until red wine has reduced by half, then stir in the tomato paste.

Add the reserved beef, bay leaf, and beef broth to the pot. Select High Pressure.

Set timer for 10 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away

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Veal Shanks with

Mushrooms

& Sun-Dried

Tomatoes

Makes 6 servings

cup (125 ml) unbleached all- purpose flour teaspoons (10 ml) kosher salt, divided teaspoon (5 ml) freshly ground black pepper, divided tablespoons (30 ml) extra virgin olive oil meaty veal shanks, about 10 to ounces (283-340 g) each, cross- cut about 1¼ to 1½-inches

(3-3.8 cm) thick, tied with butcher’s twine* ounces (340 g) cremini mushrooms, cleaned and quartered cup (125 ml) chopped shallot cup (125 ml) chopped carrot cup (50 ml) chopped celery tablespoon (15 ml) herbes de

Provence

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¹⁄³ cup (125 ml) dry white wine or vermouth cup (125 ml) sun-dried tomato halves (dry, not oil packed) cup (75 ml) low-sodium chicken broth or stock

Combine flour with 1 teaspoon (5 ml) of the salt and ½ teaspoon (2 ml) of the pepper.

Dust veal shanks with seasoned flour, shaking off excess.

Select Browning and add 1 tablespoon

(30 ml) of the olive oil to the cooking pot.

When the oil is hot, add 2 of the veal shanks to the pot and brown well on each side, about 3 to 5 minutes per side. Remove to a platter and continue until all are browned.

Add the remaining olive oil to the cooking pot and when hot, add the mushrooms. Cook for several minutes until nicely browned. Turn off. Select Sauté. Add the shallot, carrot, celery and herbes de Provence. Cook for 2 to

3 minutes, until the shallots are translucent.

Add wine and reduce by half. Stir in the sun-dried tomatoes and chicken stock.

Remove about two thirds of the vegetable mixture from the cooking pot and reserve.

Arrange the veal shanks in the cooking pot in 2 layers. Spoon the reserved vegetables over the veal and add any juices that may have accumulated on the platter. Cover and lock lid in place. Select High Pressure and set timer for 25 minutes. When audible beep sounds, use Natural Pressure Release for

15 minutes, and then use Quick Pressure

Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse.

Remove veal shanks and place on a serving platter. Cover loosely with foil. Season sauce with remaining salt and pepper. Select

Simmer and cook the sauce for an additional

10 minutes to thicken slightly. Spoon sauce over veal to serve.

Nutritional information per serving:

Calories 607 (20% from fat) • carb. 20g • pro. 100g

• fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg

• calc. 179mg • fiber 4g

*Tie the shanks using butcher’s twine to hold the veal in shape during cooking by tying each shank around its circumference.

Remove string before serving.

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Pork Chops with

Balsamic, Onions & Figs

Makes 4 servings

pork loin chops, bone in, well trimmed of excess fat, about

¾- to 1-inch (1.9-2.5 cm) thick each teaspoon (5 ml) kosher salt, divided teaspoon (2 ml) freshly ground black pepper tablespoon (2 ml) unsalted butter tablespoon (2 ml) good quality olive oil cups (750 ml) sliced onions

(about 1 pound [500 g], peeled, sliced vertically) cloves garlic, peeled and chopped teaspoon (5 ml) thyme tablespoons (45 ml) aged balsamic vinegar tablespoons (45 ml) dry white wine or vermouth cup (75 ml) chicken stock ounces (283 g) dried figs

Season pork chops with ½ teaspoon (2 ml) salt and pepper. Select Browning and add butter and olive oil. When hot add 2 pork chops to the cooking pot and brown for 3 to

4 minutes on each side. Transfer to a plate and brown remaining 2 pork chops, transfer to the plate.

Select Sauté and add the onions, garlic and thyme to the cooking pot. Cook, stirring for 3 to 4 minutes, until onions become translucent. Add balsamic vinegar and cook until reduced by half. Add wine, chicken stock, and remaining ½ teaspoon (2 ml) salt.

Cook for 1 minute. Return pork chops to the cooking pot, topping with some of the onion mixture. Add figs on top. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. Remove lid carefully, tilting away from you to allow steam to disperse.

Transfer pork chops, onions and figs to a warm platter with the pan juices and serve.

If desired, cover pork chops, onions and figs loosely with a sheet of aluminum foil and place in a warm (200°F [95°C]) oven. Select

Simmer and reduce pan juices by half until slightly syrupy. Pour over pork chops and serve.

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