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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Greg from Edmonton who wrote (24975)	2/20/2018 10:05:16 PM
From: daffodil	Read Replies (3) \| Respond to of 25073

Hi, Greg, Sounds like you and your friends and family are loving the IP (it's Canadian, isn't it, so that makes sense)! I don't eat meat other than seafood (I cook it for friends and family hence the Thanksgiving chicken stock), but if I did, the first thing I'd want to make would be short or other ribs. I own 4 IP cookbooks: Zimmerman, Randolph, Clark, and a really awful $0.99 one, and I've found that Zimmerman is right on with timings (Zimmerman also is the only one to provide a short ribs recipe). I don't use the books for recipes, but for times and tips, since I love to experiment. Melissa Clark's relatively-new book is really good for recipes: she's a respected food writer from The New York Times. Her book isn't trying to be an encyclopedia nor to teach the novice how to use the IP, but her 75 recipes are tested and interesting. When I'm thinking about making something, I'll usually consult Zimmerman and Clark for timings. I love the saute function, since I cook almost everything with onions, especially beans: I want the flavor in the beans as they cook as well as in the finished dish (I freeze beans after cooking them to make into chili, etc. later). I haven't made chickpeas yet, but what I love about cooking all dried (soaked) beans from scratch is the reliability of the timing and texture. Some beans take more than 3 hours from scratch on the stovetop, and still end up with a yucky texture (mushy on the inside but shells unpleasantly present). With the IP, on the other hand, beans reliably have the consistency of canned--and that's a good thing (without the BPA). I save my Parmesan rinds to make cheese brodo, so I'll definitely want to try the IP to do that, and then use the brodo to cook my chickpeas: yum! I make vegetable/mushroom stock a lot, but haven't yet found the sweet spot with the IP. Veggie stock cooked too long can turn bitter, so I've been cautious on timing; however, with my IP attempts so far the veggies/shrooms haven't released all of their moisture, so that's a waste--however, one of the things I love about cooking is trying over and over until I get it right, so I'll keep at it--as soon as I use up all of the veggie/mushroom stock currently in the freezer. One of my favorite things has been "mac and cheese" -- I'm eating way too much of it. It's just so one-pot easy with the IP, as opposed to a minimum of 3 pots traditionally. I just put all sorts of ingredients into the pot (usually after caramelizing some onions with the Saute function) with a pound of pasta (for example, tomatoes and roasted red peppers) and at least a cup of liquid, Manual/High 3 minutes, 10 minutes NR, and then after cooking I add milk, cream, mascarpone, or creme fraiche, a ton of grated cheese, and additional flavoring ingredients such as pesto. Or I might make it with mushrooms/mushroom stock. What I love is the way that the flavorings infuse into the pasta: so much more delicious than when pasta is separately boiled. I can throw any leftovers in there. Sometimes I'll pour the finished dish into a lightly oiled lasagna pan, sprinkle more cheese on top, and put it under the broiler for a couple of minutes. Tell me about your shrimp recipe: shrimp cooks so quickly on the stovetop that I haven't used the IP for it. What timings did you use? Did the IP improve the texture/flavor of the shrimp?