34BEANS & LEGUMESROASTED- RED- PEPPER HUMMUSPressure- cooked chickpeas, together with roasted bell peppers and a bit of ground cayenne pepper for smoky heat, make for a truly exceptional hummus. We used raw tahini here, but for a more complex flavor, substitute roasted tahini. Serve with toasted pita, or other flatbread, sprinkled with coarse salt and fresh dill.MAKES ABOUT 4 CUPS 2 red bell peppers 3 cups cooked chickpeas (see pages 30–31), drained ¼ cup tahini 2 tablespoons extra- virgin olive oil, plus more for drizzling 2 tablespoons fresh lemon juice 1 garlic clove, finely chopped ¼ teaspoon cayenne pepper Coarse salt Chopped fresh dill, for garnish Toasted flatbread, for serving1. Roast bell peppers over a gas flame, turning with tongs, until charred all over. (Alternatively, char under broiler, turning as needed.) Transfer to a bowl, cover, and let cool. Rub off skins with paper towels, using a knife to remove any stubborn spots. Remove and discard stems, ribs, and seeds. Cut bell peppers into strips.2. Purée bell peppers, chickpeas, tahini, oil, lemon juice, garlic, cayenne, and 1¾ teaspoons salt in a food processor until smooth. Season with salt and drizzle with oil. Top with dill and serve.135Edit_9781524763350_3p_all_r1.indd 34-353/7/18 5:09 PM34BEANS & LEGUMESROASTED- RED- PEPPER HUMMUSPressure- cooked chickpeas, together with roasted bell peppers and a bit of ground cayenne pepper for smoky heat, make for a truly exceptional hummus. We used raw tahini here, but for a more complex flavor, substitute roasted tahini. Serve with toasted pita, or other flatbread, sprinkled with coarse salt and fresh dill.MAKES ABOUT 4 CUPS 2 red bell peppers 3 cups cooked chickpeas (see pages 30–31), drained ¼ cup tahini 2 tablespoons extra- virgin olive oil, plus more for drizzling 2 tablespoons fresh lemon juice 1 garlic clove, finely chopped ¼ teaspoon cayenne pepper Coarse salt Chopped fresh dill, for garnish Toasted flatbread, for serving1. Roast bell peppers over a gas flame, turning with tongs, until charred all over. (Alternatively, char under broiler, turning as needed.) Transfer to a bowl, cover, and let cool. Rub off skins with paper towels, using a knife to remove any stubborn spots. Remove and discard stems, ribs, and seeds. Cut bell peppers into strips.2. Purée bell peppers, chickpeas, tahini, oil, lemon juice, garlic, cayenne, and 1¾ teaspoons salt in a food processor until smooth. Season with salt and drizzle with oil. Top with dill and serve.135Edit_9781524763350_3p_all_r1.indd 34-353/7/18 5:09 PM130ALSATIAN- STYLE PORK RIBSPork and sauerkraut (choucroute) are hallmarks of the hearty cooking of Alsace, in northeastern France. Spare ribs (from the belly) and country- style ribs (from the blade end of the loin) have enough fat on them to withstand pressure- cooking and stay juicy and tender. Country- style ribs have more meat and fat; spare ribs have more bone. Depending on how you like them (some prefer fork- tender ribs; others like a little chew), you can increase or decrease the half- hour cooking time by five minutes.SERVES 4 TO 6 1 tablespoon extra- virgin olive oil 1 rack pork spare ribs or country- style ribs (3 pounds), cut into 2 pieces Coarse salt and freshly ground pepper 3 tablespoons unsalted butter 2 medium onions, halved lengthwise and thinly sliced 1 cup dry white wine 1 cup water (for stovetop pressure cooker only) 8 ounces crème fraîche 2 pounds sauerkraut (about 4 cups), rinsed and drained 3 tablespoons dark brown sugar1. Heat oil in a 6- to 8- quart stovetop pressure cooker over medium- high, or in an electric pressure cooker set to sauté. Season pork with 1 teaspoon salt and ½ teaspoon pepper. Add 1 piece pork to pressure cooker, meat side down, and cook until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork and transfer to plate. Add butter and onions, and cook, stirring occasionally, until golden, about 6 minutes. Stir in wine, the water if using a stovetop pressure cooker, and crème fraîche, scraping up any browned bits. Add sauerkraut and sugar. Return pork to pressure cooker along with any accumulated juices.2. STOVETOP: Secure lid. Bring to high pressure over medium- high heat; reduce heat to maintain pressure and cook for 30 minutes. Remove from heat, quickly release pressure, then remove lid.ELECTRIC: Secure lid. Manually set cooker to 30 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.3. Let pork stand in cooking liquid for 10 minutes. Skim any fat from surface. Transfer pork to a cutting board and cut between each rib to separate. Serve with sauerkraut.005Edit_9781524763350_3p_all_r1.indd 130-1313/7/18 5:11 PM130ALSATIAN- STYLE PORK RIBSPork and sauerkraut (choucroute) are hallmarks of the hearty cooking of Alsace, in northeastern France. Spare ribs (from the belly) and country- style ribs (from the blade end of the loin) have enough fat on them to withstand pressure- cooking and stay juicy and tender. Country- style ribs have more meat and fat; spare ribs have more bone. Depending on how you like them (some prefer fork- tender ribs; others like a little chew), you can increase or decrease the half- hour cooking time by five minutes.SERVES 4 TO 6 1 tablespoon extra- virgin olive oil 1 rack pork spare ribs or country- style ribs (3 pounds), cut into 2 pieces Coarse salt and freshly ground pepper 3 tablespoons unsalted butter 2 medium onions, halved lengthwise and thinly sliced 1 cup dry white wine 1 cup water (for stovetop pressure cooker only) 8 ounces crème fraîche 2 pounds sauerkraut (about 4 cups), rinsed and drained 3 tablespoons dark brown sugar1. Heat oil in a 6- to 8- quart stovetop pressure cooker over medium- high, or in an electric pressure cooker set to sauté. Season pork with 1 teaspoon salt and ½ teaspoon pepper. Add 1 piece pork to pressure cooker, meat side down, and cook until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork and transfer to plate. Add butter and onions, and cook, stirring occasionally, until golden, about 6 minutes. Stir in wine, the water if using a stovetop pressure cooker, and crème fraîche, scraping up any browned bits. Add sauerkraut and sugar. Return pork to pressure cooker along with any accumulated juices.2. STOVETOP: Secure lid. Bring to high pressure over medium- high heat; reduce heat to maintain pressure and cook for 30 minutes. Remove from heat, quickly release pressure, then remove lid.ELECTRIC: Secure lid. Manually set cooker to 30 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.3. Let pork stand in cooking liquid for 10 minutes. Skim any fat from surface. Transfer pork to a cutting board and cut between each rib to separate. Serve with sauerkraut.005Edit_9781524763350_3p_all_r1.indd 130-1313/7/18 5:11 PM233ESPRESSO CRÈME BRÛLÉEEspresso gives this crème brûlée a dark, earthy undertone, and it’s made velvety through the steam of the pressure cooker. Eight small (3- ounce) ramekins can be stacked on a rack and take only 5 minutes to cook under pressure. You’ll be left with plenty of time to perform the finishing touch— caramelizing the sugar topping— under the broiler or with a kitchen torch to achieve that crisp topping that contrasts so beautifully with the creamy custard.SERVES 8 2 cups heavy cream 2 teaspoons instant espresso powder 8 large egg yolks ⅓ cup granulated sugar 1½ teaspoons pure vanilla extract Coarse salt 2 cups water Superfine sugar1. Combine cream and espresso powder in a medium saucepan. Bring to a simmer over medium heat, whisking until powder is dissolved (do not let boil over).2. Whisk together yolks, granulated sugar, vanilla, and a pinch of salt in a medium bowl. Slowly whisk in hot cream mixture. Divide mixture among 8 small (3- ounce) ramekins and cover each with aluminum foil.3. Pour the water into a 6- to 8- quart pressure cooker; set 1-inch-high 7-inch ring rack on bottom. Arrange 5 ramekins in a circle on rack and stack remaining 3 on top.4. STOVETOP: Secure lid. Bring to high pressure over medium- high heat; reduce heat to maintain pressure and cook for 4 minutes. Remove from heat, quickly release pressure, then remove lid.ELECTRIC: Secure lid. Manually set cooker to 5 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.5. Transfer ramekins to a tray and let cool completely. Cover with plastic wrap and refrigerate until set, at least 1 hour or up to 1 week.6. Just before serving, heat broiler with rack about 4 inches from heating element. Sprinkle about 1 teaspoon superfine sugar evenly over each custard. Place under broiler until sugar bubbles and turns amber, 3 to 5 minutes. (Alternatively, caramelize tops of custards with a kitchen torch.) Serve immediately.062Edit_9781524763350_3p_all_r1.indd 232-2333/7/18 5:14 PM233ESPRESSO CRÈME BRÛLÉEEspresso gives this crème brûlée a dark, earthy undertone, and it’s made velvety through the steam of the pressure cooker. Eight small (3- ounce) ramekins can be stacked on a rack and take only 5 minutes to cook under pressure. You’ll be left with plenty of time to perform the finishing touch— caramelizing the sugar topping— under the broiler or with a kitchen torch to achieve that crisp topping that contrasts so beautifully with the creamy custard.SERVES 8 2 cups heavy cream 2 teaspoons instant espresso powder 8 large egg yolks ⅓ cup granulated sugar 1½ teaspoons pure vanilla extract Coarse salt 2 cups water Superfine sugar1. Combine cream and espresso powder in a medium saucepan. Bring to a simmer over medium heat, whisking until powder is dissolved (do not let boil over).2. Whisk together yolks, granulated sugar, vanilla, and a pinch of salt in a medium bowl. Slowly whisk in hot cream mixture. Divide mixture among 8 small (3- ounce) ramekins and cover each with aluminum foil.3. Pour the water into a 6- to 8- quart pressure cooker; set 1-inch-high 7-inch ring rack on bottom. Arrange 5 ramekins in a circle on rack and stack remaining 3 on top.4. STOVETOP: Secure lid. Bring to high pressure over medium- high heat; reduce heat to maintain pressure and cook for 4 minutes. Remove from heat, quickly release pressure, then remove lid.ELECTRIC: Secure lid. Manually set cooker to 5 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.5. Transfer ramekins to a tray and let cool completely. Cover with plastic wrap and refrigerate until set, at least 1 hour or up to 1 week.6. Just before serving, heat broiler with rack about 4 inches from heating element. Sprinkle about 1 teaspoon superfine sugar evenly over each custard. Place under broiler until sugar bubbles and turns amber, 3 to 5 minutes. (Alternatively, caramelize tops of custards with a kitchen torch.) Serve immediately.062Edit_9781524763350_3p_all_r1.indd 232-2333/7/18 5:14 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >