News: Kuhn Rikon Guest Chef, Coming up, and Let’s connect!
I’m Guest Chef on Kuhn Rikon’s Website!
Ok, you know all the recipes on Hip Pressure Cooking, but do you know anything about the person who wrote them? Kuhn Rikon asked me to contribute a detailed profile talking about this website and sharing any pressure cooking advice – like I would say no?!? While there, look at the column on the right and click on some of the other people they have profiled in the past, including the pressure cooking maven Lorna Sass, the super-detailed Chris Kimball from America’s Test Kitchen (I forgive him for not knowing about “helper handles”), and Chuck Williams – the founder of Williams & Sonoma. I used Kuhn Rikon’s Duromatic pressure cooker set in the Beginner Basics Series while making the Quick Pressure Cooker Ragu and Cannellini and Mint Bean Salad and a few other recipes, last year!
Coming Up: First the chicken, then the eggs!
I’ve got some great recipes lined up for you at the end of this month and through April – some made in the pressure cooker for the first time!
The end of March will bring you a whole chicken in the pressure cooker – with a flavorful twist!
April is all about eggs in the pressure cooker! I’ll be starting off with a really basic recipe – with my tip for another indispensable item to use in your pressure cooker that you already have in your kitchen. Then: A surprising and beautiful Chinese snack (made faster for the first time), an American classic goes vegetarian, and an elegant and easy French egg preparation that can be served for lunch or dinner!
Do you Tweet me?
Are you on Twitter? Follow me! I regularly tweet about what I’m making for dinner, my latest egg-spriments… er.. experiments and sometimes post pictures of the work in progress.
Let’s be Friends!
Are you on Facebook? Let’s be friends! We’ve got a fun bunch of regulars posting their tips and ideas and I post my most interesting news and internet finds! Plus, guessing games and discoveries… who knew pressure cooking could be so fun?!?
Thanks for reading all the way to the end, I had lots to share with you this week. Happy Hip Pressure cooking!