Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

under pressure

 The relative calm before the storm this morning...Ian went in to work to take care of the inpatients, Sophie is off school today and tomorrow, and I am frantically cooking whatever I can before we lose power.  So far just a steady rain with high winds expected later this afternoon.  Washington D.C. Metro bus and rail are closed, and hopefully PEPCO has its act together.  We have 75 lb. of ice in the freezer, 3 coolers ready to go, cars gassed up, batteries galore, and season one of "Homeland" downloaded to the laptop.

In the new pressure cooker I have garbanzo beans which will cook without pre-soaking in about an hour, but the real best use of this machine I discovered earlier this week--spareribs!  The October issue of Food & Wine had an article on pressure cookers, and I was happy to learn that I chosen well with the Cuisinart electric model.  These ribs were fork tender in record time, and required just a quick run under the broiler to crisp them up a bit.

Honey-Glazed spareribs

1/2 cup hoisin sauce

1/4 cup soy sauce

1 TBS unsulfured molasses (I used blackstrap)

3 TBS coarsely chopped ginger (I used my ginger grater)

6 garlic cloves

3/4 cup honey (I only used 1/2 cup because I didn't brush with honey prior to broiling)

1 TBS samal oelek or Chinese chile-garlic sauce

2 racks pork spareribs or baby back ribs (4 lb.) cut into sections that will fit in your pressure cooker

In a blender combine hoisin/soy/garlic/ginger/sambal oelek/molasses/1/2 cup honey.  Place ribs in cooker and pour sauce over top.  Let stand, turning occasionally, for 45 min.  When ready to cook add 1/4 cup water to cooker and cook at high pressure for 20 minutes.  Use quick release to release pressure after 20 minutes and remove top. 

Line a rimmed baking sheet with foil and preheat broiler.  Place ribs on sheet and brush with honey if desired.  Boil sauce in pressure cooker until reduced and slightly thickened.  I brushed the ribs with the thickened sauce instead of honey.  Broil until glazed and browned ~5 minutes.  Serve with extra sauce.

                              Hope we don't lose the persimmon harvest. 

My dad recommended that we tie a brick to Pom Diggity if we let him outside.  Makoa has contributed a dead shrew and a cardinal to our hurricane supplies; I think she wants to make sure we know she is still a contributing family member in case we have to evacuate. 

                                   Poster child for hurricane preparedness.

Maddy is safe in Charlottesville and wishing for snow.  I am hoping she has the bike-powered generator design completed for the next storm.  For once I am glad I am not working yet as I would surely be considered "essential personnel."  However, I will be on the receiving end of the storm's  backlash when I am delivering all the "Sandy Babies" in July.  Stay safe everybody.


The River Ran Through It

The Cookie Before the Storm