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Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®, by Melissa Clark
Download Ebook Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®, by Melissa Clark
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Review
Notable Press & Accolades:The 19 Best Cookbooks of Fall 2018 —New York Times Book Review Best Cookbooks of 2018 —NPRBest Cookbooks and Food Books of 2018 —Huffington PostA heaping bag of cookbooks for everyone on your gift list—The Atlanta Journal-Constitution"Maybe you think these appliances are brilliant. Maybe you think they’re gimmicky. But one thing’s for certain: The New York Times veteran’s cookbook will convince you that the Instant Pot is the best thing since sliced bread. Pesto risotto with cherry tomatoes, lemon chicken with garlic and olives and pimiento mac and cheese are some of the delights inside." -Pure Wow"Her first foray into Instant Pot cooking, Dinner In an Instant, was a hit, and now New York Times columnist and recipe developer Melissa Clark is back with 75 more Instant Pot recipes. This time, the focus is ultra easy comfort foods such as spicy turkey meatloaf, weeknight chicken parm, baked eggs and cheese grits, and matzo ball soup." -Epicurious
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About the Author
Melissa Clark is the author of Dinner and Dinner in an Instant and a staff writer for the New York Times Food section, where she writes the wildly popular column, "A Good Appetite" and stars in a complementary video series. The winner of James Beard and IACP awards, she is a regular on Today and NPR. She lives in Brooklyn with her husband and daughter.
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Product details
Hardcover: 160 pages
Publisher: Clarkson Potter (October 16, 2018)
Language: English
ISBN-10: 9780525576150
ISBN-13: 978-0525576150
ASIN: 0525576150
Product Dimensions:
7.3 x 0.7 x 9.2 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
47 customer reviews
Amazon Best Sellers Rank:
#7,841 in Books (See Top 100 in Books)
I am definitely enjoying the recipes in this book. If you had asked me a week ago I couldn't have said that. Many of the recipes are not in an Instant, and some of them have blenders and multiple mixing bowls, never mind the task of browning multiple batches of meats in that small instant pot… so I closed the book up… thought I'd give it another look...and very glad I did….. Started with LinguineCacio e Pepe as inauthentic as can be, but delicious. Never would have attempted linguine in a pressure cooker... Farfalle or Fusilli yes... but not something thinner. I never even looked at the mac and cheese in the first book figuring it would be too rich for me not even noticing the addition of crème cheese. Well, in the Linguine recipe the creme cheese totally works.I have to admit I hate following recipes but, this one was simple enough. One of the reasons I love this book is that after you've made the recipe once you realize how adaptable the method is. I've had it with spinach, shrimp….same thing with her risotto's… Once you have the timing and liquid amounts down a whole world of variations open up. I loved the Lemony shrimp and scallop risotto with chives, so clean tasting… I made half the amount in the instant pot mini and finished it all myself..so good!….On to Spicy Asian chicken wings...Been making mine in an Air Fryer and thought nothing would taste as good, but this rivals them.. Like that I get a reduced sauce with them...but three minutes in the Instant pot… terrific timing so they don't taste stewy or fall apart before finishing in the broiler (or in my case air fryer). I can see trying this using some Thai Chili Sauce instead of Sriracha.The timing on the salmon dishes is great as well 1 min on low with a five minute release and using only the small amount of spoonfuls of marinade to get to pressure yet, it comes out better than sous vide..Going to try the Turkish Bulgur Pilaf with pistachios and currants but I know already I'm going to want to try it with cracked freekeh…Next on my list to try is the Lemon Chicken with garlic and olives, but for me I will start it in a fry pan and transfer the contents to the Instant pot. Just because you can do it in the instant pot doesn't mean multiple batches won't be easier in a fry pan….That's just me..I loved the first book but I honestly think this one will get more use…
Did the author actually test all 75 recipes? Using my 6-quart Instant Pot, I tried the "bo ssam" recipe, which calls for a 7-8 lb pork shoulder and a rub that contains 1/2 cup (!) kosher salt. The result was a salt-mine salty meat. Curiously, The New York Times of December 31, 2017 published a Melissa Clark recipe for a pressure cooker spicy pork shoulder, which called for a 5 lb pork shoulder and a rub that contained only one tablespoon of kosher salt.
I feel like maybe it's cheating to write a review after cooking only one recipe, but wow, was that recipe delicious! Last night I made the Cuban Chicken and Rice for my roommate and I, and it's all gone by this morning. I have never eaten something so satisfying and delicious that took only 5 minutes to cook and only 10 minutes of marinating/prep time. Recently I have been getting meal delivery services (Blue Apron and Hello Fresh), but this honestly was easier, cheaper, and quicker and WAY MORE DELICIOUS. I have Melissa's other cookbooks (all of them) and this one (to me) is the most direct, simple, and satisfying, definitely more so than "Dinner in an Instant" - simple ingredients and yes, a lot of them spice-wise, but for someone that has a nicely stocked pantry they are as simple as can be. I highly recommend.
I'm going to start out by admitting I'm a huge Melissa Clark fan. You know how some authors just hit all your buttons? I own every MC cookbook. Her recipes just do it for our family. And comfort in an instant is no exception.Comfort in an instant starts out with a small chapter on getting to know your pressure cooker. I have a Mueller, similar to an instant pot with the various functions like yogurt, saute, egg, etc. She also tells you what you will need for the recipes, for example, steamer basket, foil, 6 or 7 inch spring form pan, porcelain souffle dish, ramekins.an explanation of quick (manual) vs natural release is given.the chapters are divided as follows:comforting morningsfast weeknight comforts, pasta, lentils, grainsfast weeknight comforts,Chicken, meat seafoodcozy cooking for the weekendssoups will always comfort youcomforting sidessweet comfortsThere is a very nicely organized index to easily find recipes.Most main recipes have pictures. The picture on one side, then the facing page has the ingredients, A brief description of the recipe or ingredients, and then the directions. The directions are in steps, like 1, 2, 3 and very clearly written and easy to follow.Be sure to read the recipe the day before as some do require marinating.Recipes without pictures would be like the simple poached chicken breasts with three sauces, which starts with a poached chicken breast and then follows with three sauces to make, so once you have the poaching technique there are several ways to make the meal.There are also other recipes that either don't have pictures or, in the case of the flourless chocolate cake, have a picture of chopped chocolate instead of the finished dessert. It doesn't bother me but I will mention it since I know some people like a picture of every single recipe. The pictures included are beautiful and make me want to make everything and make it now.I am a soup girl so that was my first stop. Middle eastern red lentil, bean and barley soup is satisfying, hearty, and easy to make. She gives the recipe for Baharat, the seasoning, or you can buy it pre mixed. The soup is a mix of navy beans, fennel, pearl barley, butternut squash, turnip, red lentils, seasonings, it's amazing. I really could eat on it all week rather than sharing. The flavors are spot on, her cooking times leave a little texture to the veg in a lovely broth.. wow.let's talk tuna noodle casserole. I know, I know, horrible flashbacks of cheap canned tuna with mayo on overcooked mushy pasta at the school cafeteria, right? Well, this tuna noodle casserole is fresh, using cream cheese, cheddar cheese, lemon zest, nutmeg, perfectly cooked pasta, and yes, cans of tuna, but you get to choose the quality. I get the tuna in oil for the flavor. No horrible school cafeteria TNC here, it's fresh and delicious. There is an optional crunchy crust that utilizes the oven, but the extra step is worth it! tuna bliss.Cuban chicken and rice uses boneless skinless thighs. The thighs are full of flavor and don't tend to dry out as much or get mushy. The mix of bright orange and lime, wonderful seasonings, bell pepper and the zing of a jalepeno chile make this a winner. I did leave out the olives but that is just a personal choice, it was delicious. The rice was perfectly cooked without scorching.Red wine brisket with prunes takes a little time and effort. But the result is amazing, with a little sweetness from the prunes, mellowed out by the rich tones of red wine, and the melt in your mouth brisket.Clark's description of the Japanese cheesecake promised light, fluffy mousse like consistency, and it delivered, with the flavors of cream cheese and lemon, it was delightful and turned out great.I have accumulated a lot of pressure cooker cookbooks because I love the idea of the speed and ease, sort of the ultimate one pot meal, but this cookbook is one I will turn to again again, like I do her other cookbooks, because of the success of the recipes.
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