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Featured Chef Lorna Sass
Bio
Lorna Sass, "The Pressure Cooking Queen," is renowned as the country's leading authority on pressure cooking. Kuhn Rikon congratulates Sass on the publication of the 20th Anniversary Edition of Cooking Under Pressure, and we thank her for everything she's done to educate people about the joys and benefits of pressure cooking.
In addition to pressure cooking, Sass also specializes in writing quick-and-easy, health-promoting recipes with specialties in vegan cooking, whole grains, and organic products. Sass's book Whole grains Every Day, Every Way, a wide-ranging collection of recipes that incorporate whole grains, was the winner of a James Beard Award in the "healthy focus" category. Her latest book, Whole Grains for Busy People, focuses on recipes for time-pressed cooks.
Sass holds a PhD in medieval literature from Columbia University, and has also published books about food history, including To the King's Taste, To the Queen's Taste and Dinner with Tom Jones. She lives in New York City.
Interview
Congratulations on the publication of the 20th Anniversary Edition of Cooking Under Pressure! How has the world of pressure cooking changed in the last 20 years?
Gradually Americans have stopped being fearful of pressure cooking and discovered its many rewards. Now that more people are becoming more eco-conscious, the fact that pressure cooking is both fuel-efficient and time-efficient is winning over even more fans. Judging by the number of recent articles and the growing volume of internet sharing of "pc" recipes, I think that 2010 will be The Year of Pressure Cooking.
What inspired you to become interested in pressure cooking?
My mom brought a pressure cooker back from India in the mid-fifties and I'd marvel at the delicious meals she'd make in 20 minutes or less. Pressure cooking seemed to me the answer for getting a healthy meal on the table quickly, so I was inspired to write COOKING UNDER PRESSURE, first published in 1989.
You've written so many pressure cooker recipes. What are some of your favorites?
I love porcini risotto; it's my standard company dish and always goes over very well. I don't even bother to pre-soak the mushrooms and cook the risotto only 4 minutes under pressure, then finish it off with a little stirring at the end.
I also love making bean soups in the "pc," and average about two per week in the winter. I don't pre-soak the beans, just toss them into the cooker with some onions, chicken or vegetable broth, and a half dozen whole carrots. After cooking, I slash the carrots and add lots of fresh herbs. I can throw the soup into an Asian direction by adding soy sauce, toasted sesame oil, and frozen shelled edamame. Or I turn it into a Mediterranean direction by adding a few spoonfuls of pesto and a little balsamic.
What are the important things to look for in selecting a pressure cooker?
Definitely a heavy bottom since you are bringing the cooker up to pressure over high heat. You want one of 18/10 stainless steel with a copper or aluminum sandwich. I also think it's easier to tell when high pressure is reached if you select a 2nd generation cooker with a stationary pressure rod rather than a jiggle-top style.
Do you have any tips for someone using a pressure cooker for the first time?
After reading the owner's manual, try it out with 2 cups of water and let it come up to pressure. Then quick-release the pressure. Doing this test-run just once will give you the confidence to start pressure cooking fearlessly!
Please tell us about your James Beard Award.
Oh, that was a thrill! I won the award for WHOLE GRAINS EVERY DAY, EVERY WAY in 2007. After being a cookbook writer for over 30 years, it was a great feeling to have that acknowledgment of my contribution to the field. And getting up in front of a thousand or so people to accept the award was definitely a peak life experience.
How has social media affected your life as a cookbook author?
The good news is that it's fun to blog about pressure cooking and other interests and see my words out there immediately, without the intervention of editors and the long lag typical of book publishing. The bad news is that there are so many recipes on the net that people tend to google for ideas rather than consult cookbooks.
Please tell us about your blogs.
I write two blogs. The title of the first one tells what it's about:Pressure Cooking with Lorna Sass.
The second one, Lorna Sass At Large combines my interest in photography with my passion for edible gardens, travel, nature, New York City life, and whatever else captures my fancy.
More Info
Lorna Sass' Chicken With Lentils and Spinach
Serves 4-6A colorful soupy stew - spinach green and carrot orange - that reverberates with the tastes of faraway places. If you like, use a 12-ounce bag of baby spinach instead of frozen.
A neighbor who tasted some asked to borrow a pressure cooker and proceeded to make this recipe 4 nights in a row.
Serve over rice and a dollop of mango chutney on the side.
11 Minutes Under Pressure, Then 2 Minutes Simmering
2 tablespoons olive oil1 large onion, coarsely chopped
2 teaspoons whole cumin seeds
1 1/2 cups dried lentils, picked over and rinsed
2 to 2 1/2 pounds chicken parts (dark meat remains moister), skinned
3 1/2 cups water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup raisins
2 large carrots, peeled (leave whole)
10 ounce package frozen leaf spinach
1 to 2 teaspoons finely mined fresh ginger
1 teaspoon salt, or to taste
- Heat the oil in the cooker. Saute the onion until lightly browned, stirring frequently, about 3-4 minutes. Stir in the cumin seeds and saute an additional 10 seconds.
- Add the lentils, chicken, carrots, water, cinnamon, allspice, and raisins. Stir to scrape up any brown bits sticking to the bottom of the cooker. Set the carrots on top.
- Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 11 minutes.
- Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Slash the carrots with a knife. Stir in the spinach and ginger. Add salt to taste. Simmer until the spinach is cooked, about 2 minutes.
For more information on Lorna Sass visit her website, and her two blogs Pressure Cooking With Lorna Sass and Lorna Sass At Large.
