Blog - pressure cookers
Paula Wolfert’s wonderful book, Couscous and Other Good Food From Morocco, describes Byesar as the North African cousin to the Middle Eastern hummus made of chickpeas. This is high praise indeed as hummus is one of the world’s greatest food contributions. So I was…well, slightly skeptical. But after tasting one spoonful of the freshly made warm fava bean puree, I was more than convinced. This recipe is one of the most exciting finds I have found this year!
I grew up eating many special foods from Morocco, but I never had the opportunity to taste this beloved dish. It is made with split fava beans (broad beans for those of you who are more familiar with this name), fruity olive oil, a hint of garlic, cumin and lemon. That’s it – just some humble ingredients put together in your food processor.
It doesn’t take very much time these days to search for and find soup recipes made in a pressure cooker. In fact, you can even search within this blog from just a few months ago and locate my marvelous Caramelized Carrot and Ginger Soup, adapted from “The Modernist Cuisine.”
So why is there a sudden spike in popularity amongst soup enthusiasts in using pressure cookers? Well, I think the answer is simple; pressure cookers cook soups quickly and create unmatched flavors. That’s the bottom line…and that’s all that should matter.
My two newest soups this fall are based on a couple of regulars: Curried Pumpkin and Orange and Creamy Pumpkin and Chestnut.