Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

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THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

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or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

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Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

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Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

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Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

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The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Friday
    Mar132015

    Pressure Cooker Pork Posole Verde

    As you may know, we're having a blast over on the facebooks and the tweetery, cooking together (virtually) on Thursday nights. If you're interested in joining us, check out the hashtag #pressurethursday.

    So. A story about all that. Last night wasn't a formal #pressurethursday night. But it was Thursday. So Bruce said he'd make a new recipe to post anyway. I started hyping it two days ago: Bruce will be making corned beef in the pressure cooker this Thursday night. A new recipe--not one in our new book. I was pretty excited about it. Corned beef. Potatoes. Grainy mustard. Yum.

    Well, my partner apparently doesn't read my posts. Last night, he made a pressure cooker dinner--just not corned beef!!!! He made this pork shoulder posole. Sheesh, marriage. They just don't hear you even when they say they do. (It COULDN'T be that I don't listen, amiright?)

    I choked it down. Plus a second helping. Here 'tis, a recipe (not in the book) for a green posole with tomatillos and cilantro. In minutes, not hours. You can't beat that, even if they still don't listen.

    • 2 tablespoons vegetable oil
    • 3 1/2 pounds boneless, skinless pork shoulder, cut into 1 1/2-inch cubes
    • 2 small yellow onions, chopped
    • 1 pound fresh tomatillos, husked and chopped
    • One 4 1/2-ounce can mild chopped green chiles (1/2 cup)
    • Up to 2 green serrano chiles, stemmed, cored, and minced
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1/2 cup packed chopped fresh cilantro leaves
    • 1 tablespoon finely grated orange zest (the real secret to this dish!)
    • Two 15-ounce cans hominy, drained but not rinsed
    • 3/4 cup chicken broth
    • 1/4 cup tequilla

     1. Set a stovetop 6-quart pressure cooker over medium heat or turn a 6-quart electric pressure cooker to the browning setting. Add the oil, then brown the pork in batches, turning occasionally, about 8 minutes per batch. Transfer one batch into a large bowl and soldier on with the rest. By the way, the trick to this task is to leave the pork alone until it browns on a side--then to use kitchen tongs to "snap" it off the hot surface to turn or remove with less tearing.

    2. Once all the pork has been browned, add the onion to the pot and cook, stirring often, until softened, about 4 minutes. Add the tomatillos and cook, stirring often, until somewhat softened, about 5 minutes. Stir in all the chiles, the oregano, and cumin; cook until aromatic, about 30 seconds. Pour the meat and any juices in its bowl back into the pot; dump in the cilantro and orange zest. Finally, stir in the hominy, broth, and tequila.

    3. Lock the lid onto the pot and bring to high pressure (you'll need to up the heat to medium-high under the stovetop pot or switch the electric pot to its high pressure mode). Once at high pressure, reduce the heat under the stovetop pot to keep the high pressure constant (follow your manufacturer's guidelines--no need to adjust anything with the electric pot). Cook at high pressure for 35 minutes in the stovetop model (at 15 psi) or 50 minutes in the electric one (at 9 - 11 psi). Set the stovetop pot aside; turn off (or unplug) the electric one. Let the pot return to normal pressure naturally, about 20 minutes. Uncover and serve with tortillas, sour cream, and/or sliced, pickled jalapeño rings, if desired.

    One note: pork shoulders are notoriously finicky. Most will get tender in the time we suggest. However, because of animal feed, life span, and other factors, some cuts may require more time. If you open the pot and find the meat is not fork-tender, cover it again, bring it back to high pressure, and cook at high pressure for another 6 minutes in the stovetop model or 9 minutes in the electric one, letting the pressure again return to normal naturally. 

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    Reader Comments (2)

    I use my pressure canner to make my own home canned beans. I soak them as long as I possibly can (from what I understand now I will add some whey too) . Like I start them in the morning and process them the next afternoon. Change the water one more time and bring to a boil and simmer for 30 minutes. Get quart canning jars clean and ready. Fill the jar with about 3 cups of drained beans, add about 1/2 -1 tsp salt, cumin and chili powder more to taste. Fill to 1″ below lid with cooking water. Process according to your caners directions. I did about 15 lbs of beans which made like 27 quarts of beans. I did black beans also. Now when I want beans for dinner or chili I can simply pop open a jar. Heat on the stove and mash with my potato masher to have delicious fat free refried beans. It takes a day to do while I am at home but then I don’t have to fuss with it nightly and it is cheap!!!

    April 26, 2015 | Unregistered Commenterjhondang

    I have been trying unsuccessfully to find your recipes from the weight watchers article about Three speed dinners - shrimp, specifically the roasted shrimp and spring veggies. Is that something you can share here or make WW correct the links to? I tried ww tech support and all they said was "well it should work"

    June 16, 2015 | Unregistered CommenterJessica Stowell

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