There are two machines in the kitchen that I never use, the espresso machine and the pressure cooker. I guess I am just too lazy to learn how to use them and so M makes me coffee every morning.
The pressure cooker isn’t really a machine but it’s noisy and I find it a little bit scary. M uses the cooker for rice and artichokes. When M makes rice he use brown basmati rice mixed with wild black rice. He cooks the rice together with salt, bay leaves and garlic. The cooker really keeps the flavor of the rice.
for two artichokes you need
one clove of garlic
3 bay leaves
Wash the artichokes and pull of the bottom brownest leaves. With a very sharp knife cut the tip off the artichokes (about 1/2 “) and trim the stem. Squeeze limejuice over the top of the artichokes. Fill the pressure cooker with a little water in which you put mashed garlic, bay leaves and the rest of the limejuice. Insert a steaming tray above the water and put the artichokes on the tray. Close the cooker and heat it up on medium high until the steamer begins to steam. Lower the heat and continue cooking for 10 to 15 minutes depending on the size of the artichokes. Turn off heat and remove cooker from the heat. Serve the artichokes at room temperature with the vinaigrette on the side to dip the artichoke “leaves” in.
3-4 parts olive oil
1 part apple cider vinegar or white balsamic vinegar
1-2 gloves of garlic
fresh oregano or thyme
just a drop of honey
salt and pepper
Mix the oil and the vinegar with some mustard, garlic and a drop of honey. Lastly add the spices to your own taste.
Now off to Madrid for some days of great culture, wines and food.