April 30, 2008
As a wedding gift, we got a new but retro-looking pressure cooker from my in-laws. I think my mother-in-law worries that I spend too much time in the kitchen-and wanted me to know the glories of time0-saving when using this device. Never having used a pressure cooker, I had to learn how to even put the lid on!
The first page of the brochure that came with the pressure cooker says:
Señora, no se preocupe!
(Madam, don’t you worry!) For me, the image of an apron-clad 1950s Argentinean housewife pops into my head-she’s rushing around, trying to get dinner on the table, frazzled to bits. She’s a woman with family responsibilities, who could always use an extra hour and an extra hand (oh, wait-I’m not supposed to be describing myself here-oops!) and then the Amazing Pressure Cooker whisks in to save the day, restoring calm, tranquility, and a beaming smile to the housewife. Ahhhhhh.
The pressure cooker really can save time, especially when cooking things that otherwise take too long to make-like beets, for example. Rather than boil beets for an hour, put them in the pressure cooker for 20 minutes. See? No worrie, madam! I’m still working on mastering the greatness of the pressure cooker, though-it’s a process.
My mother-in-law serves this very simple and very delicious salad at lunch or dinner. It combines beets and green apples, and it couldn’t be easier or quicker to prepare. The combination of the earthy taste of the beets and the tangy flavor of the apple is a tasty combination, and visually, it’s beautiful, too-the jewel-color of the beets bleed onto the white of the apple. It makes a welcome change from the typical green salad, and is the perfect dish to take along to a pot-luck.
Receta por Ensalada de Remolacha con Manzana Verde
Recipe for Beet and Green Apple Salad
3 or 4 beets (or 2 cans beets)
1 Granny Smith apple
Peel and boil the beets until soft when pierced with a fork. Cut the beets into bite-sized pieces. Core the apple and cut into bite sized pieces. Stir the beets and apples together in a medium sized bowl. Drizzle with oil, just enough to coat the salad. Squeeze the lemon over all, and add salt to taste. Stir to combine. Transfer to a serving bowl. Can be served cold or at room temperature.