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Having a heat wave

Candy Mar 6, 2009 09:15 AM

We've gone from a foot of snow 2 weeks ago to 72 F. today. What is on your dinner menu? I'm thinking about firing up the grill tonight. I have to make a risotto as practice on a new electronic pressure cooker for a class I am conducting tomorrow, so maybe a steak to go with and that Ottolenghi cucumber salad with peppers and poppy seeds.

  1. t
    TimCarroll Mar 6, 2009 09:52 AM

    Didn't know a presure cooker was an "exceptable" way of making risotto, can you share?
    Thanks - Tim

    1 Reply
    1. re: TimCarroll
      Candy Mar 6, 2009 11:39 AM


      2 tbs. olive oikl
      1/4 C. diced onion
      1 C Arborio or Carnaroli rice
      2 C. chicken broth
      1/4 C. white wine
      1 tsp. saffron
      1/4 C, grated parm. cheese
      1 Tbs. freshly minced parsley

      Saute onion and rice in the olive oil until the onion is translucent. Add the stock and wine and saffron. Close the pressure cooker and cook on high for 7-10 minutes (if you are using an electronic pressure cooker that can only reach 9 psi instead of the4 sotve top models that can reach 15 psi you will need the extra 3 minutes). Then release the pressure stir in the cheese and parsley and serve.

      I just took a bread pudding that makes it's own caramel sauce off of the heat using my stove top cooker. That took me with prep about 35 mins. start to finish.

    2. todao Mar 6, 2009 11:12 AM

      No heat wave here. I'm getting a bit tired of wearing two layers of clothing just to maintain some degree of personal comfort.
      So we'll be doing Chicken/Pork Adobo with rice and a chopped broccoli/bacon salad and apricot clafoutis for dessert.

      1. jeniyo Mar 6, 2009 11:27 AM

        we're in Southern california. We are having grilled tuna steaks with blood oranges and watercress salad. I might slice that up and make it in to tacos... not sure if that's a good idea since tuna is a pretty sturdy fish...

        what do you guys think?

        happy friday!

        1 Reply
        1. re: jeniyo
          todao Mar 6, 2009 11:40 AM

          Tuna, blood orange and watercress tacos? OMG; you can't be serious.

        2. chef chicklet Mar 6, 2009 11:38 AM

          Roast chicken with a sauce of some kind. Was looking for inspiration around the ch threads really. Really just want that and a beautiful salad.

          1. Sam Fujisaka Mar 6, 2009 12:07 PM

            Its always about 77F here.

            1 Reply
            1. re: Sam Fujisaka
              Candy Mar 6, 2009 12:36 PM

              That is about perfect. What I really hate are Indiana summers. Hot, hot, hot and steamy sticky.

            2. kattyeyes Mar 6, 2009 05:19 PM

              It's warmer here, but not as warm as in your neck of the woods (I'm jealous!). Is supposed to get up to 60 tomorrow and I can't wait. I finally shoveled the back deck off from last week's foot of snow so we can grill tomorrow or Sunday.

              But tonight...tonight was a special pasta night. We sub'd scallops for the lump crab in the following recipe. So delicious:

              P.S. Your bread pudding sounds fab!

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