Meat and Potatoes: Their Greatest Hits, Disc 1

I haven't mentioned my Grandma, Marguerite, much on this blog yet, but she was the central inspiration for my other blog, Vintage Kitchen Recipes.  She was a wonderful person, and an exceptional cook.  She and my Grandpa, Otto, were a great team in the kitchen, and I think they loved nothing more than feeding us and my uncle's family a big meal on Sundays.  Almost every weekend, and certainly every holiday, we were there, and they were feeding us.  Playing with my cousins at their house and then everyone sitting around the dining room table enjoying whatever delicious meal they had created are my very best childhood memories.  Boy, do I miss those 2 people.  (Sniff.)

There are many foods I associate with my Grandma.  She made a fantastic lasagna, which I'm sure incorporated her amazing homemade Italian tomato sauce.  (See my other blog for a recipe for the sauce!)  My dad still dreams of her pork roast, and I haven't been able to successfully replicate that one yet, despite some valiant efforts.  There was a cake she often made for our birthdays that was like a Boston Cream Pie that was amazing, and I could go on and on.  But if there was a gathering where friends or my mom's side of the family would be there and they knew Marguerite was coming, the one thing they were all going to request was BRISKET.  She was truly the brisket queen.  Once she was gone, (and she was mentally gone even before she was gone physically) I took up the brisket banner and carried it on in her place.  She wrote the recipe out for me by hand (what a treasure that is), and I've made it often, relishing a chance to read her handwriting and relive such wonderful memories.  Mine tastes just like hers, so it makes me feel like a bit of her lives on through my coking.  The brisket queen is dead; long live the brisket queen.

And then came my Instant Pot.  And it dawned on me that that sucker was MADE for brisket.  A tough cut that needs a ton of cooking to be enjoyable?  Not anymore, sucker.  Move over, oven.  Get lost, roasting pan.  This was, in fact, the day that I fell in love with my Instant Pot.  I had no idea what I was making for dinner.  It was already after noon when I found myself digging through the freezer, looking for inspiration.  I found the chunk of brisket and thought, what the hell.  I'll take a stab at converting Grandma's recipe, which is a multi day ordeal, what with the marinading, cooking, cooling, slicing, rewarming, etc.  Turns out I did it in 90 minutes total, and it was every bit as good as hers.  I was almost as impressed with myself as I was with the pot.

Like a lot of things I make, this is very versatile.  You can put it on a crusty roll to make sandwiches out of it.  You could opt for shredding the meat more as opposed to slicing and eat it over egg noodles or mashed potatoes.  My Grandma's original recipe had mushrooms, but we've been over how those make me want to vomit, so naturally I omit them.  But, hey, if they don't make you want to vomit, you could toss some of those in there.  You could roast some baby potatoes and carrots and eat it almost like a pot roast.  The sauce is more thin like a jus than it is thick like a gravy, but it would still work.  Go nuts.  Make extra if you want; it's fabulous left over.  Speaking of that gravy...good golly.  I'm not sure I can even think of a superlative that is appropriate.  I could just drink it with a straw.

I'm a huge fan of the traditional meat and potatoes pairing.  Tonight when I made the brisket, I took the opportunity to use an America's Test Kitchen recipe for smashed potatoes as a basis for a pressure cooker version of smashed potatoes.  Super easy, super delicious, and perfect with the brisket.  Hopefully they don't sue my ass for posting it.

Since I got mine, I've often wondered what my Grandma would've made of this electric pressure cooker trend.  She wasn't much into new fangled things.  One year my dad got her a cordless phone as a gift so that she could take the phone out with her when she worked in the yard.  It was back in the days of having to pull out the antenna when you answered.  The image of her attempting to use it with the antenna pointing down as she yelled into the earpiece (and the laughter that ensued from the rest of us) will forever be burned into my brain.  So I have a feeling all the buttons and the beeping and such would've been a bit much for her.  But I have no doubt she would be super proud of the meals I've churned out of mine.  But then again, she was proud of everything I did.  One year, as I tried fruitlessly to think of a good idea of something to give her for Christmas, my mom said, "You could wrap a turd in foil and she'd say, 'well, you made it yourself!'"


Pressure Cooker Brisket with Onion Gravy

I used my 6 quart Instant Pot.  This makes a lot of gravy, so you could do a bigger chunk of meat if you want, but cut it into several pieces to keep the cooking time the same.  Either that or bump your cooking time up.  The 2 1/2 lb. brisket will easily feed 4 to 6 people.  This is really good leftover, too.  

2 1/2 lb. (give or take) brisket, cut in half
Accent flavor enhancer
Meat tenderizer powder
Granulated garlic
2 tsp. oil
1/2 large onion, sliced
2 cloves minced garlic
1/2 cup beef broth
1 can beef gravy
1 pkg. dry onion soup mix
1/2 cup Italian dressing

Sprinkle the brisket all over with Accent, meat tenderizer, and garlic.  No need to measure; just sprinkle liberally.  Mix the canned gravy, onion soup mix, and dressing together; set aside.

Heat the oil in the pressure cooker on saute mode.  Once the oil is hot, add the onions and cook until browned and some fond is on the bottom of the pot, about 5 to 8 minutes.  Add the garlic and cook until fragrant, about a minute.  Pour in the broth and scrape up the fond from the bottom of the pot with a wooden spoon.  Add the brisket pieces to the pot and pour in the gravy mixture.  Put the lid on and turn the pot on to manual set for 75 minutes.  After the cooking time is over, allow a 10 minute natural pressure release, and then remove the brisket from the gravy.  Let the brisket rest for a few minutes before slicing.  Return to the gravy and serve.  The meat may shred apart as opposed to making nice slices unless you let it sit and cool for a while.  Or, if you really want nice, neat slices, I suggest you cook it a day before you need it and refrigerate it overnight.  Then, to reheat it, just put the gravy and the sliced meat in a sauce pan and heat it on the stove top.

Pressure Cooker Smashed Potatoes

I used my 6 quart Instant Pot.  I just want to say again in hopes that they don't take me to court for posting this, I based this recipe very closely on an America's Test Kitchen recipe.  I'm not going to do what a certain popular food blogger does and just barely tweak a recipe and then pass it off as if it's mine.  I won't name names. :)

2 1/2 to 3 lbs. small red potatoes, washed but not peeled, and make sure you cut out any bad spots
1 cup water
1 bay leaf
1 tsp. salt
1 stick of butter
1 (8 oz.) pkg. cream cheese, well softened
3 Tbs. fresh chives, chopped

Turn the pressure cooker on to saute mode and add the stick of butter.  Melt the butter completely and then pour it into a large serving bowl.  You can rinse out the pressure cooker pot if you want, or don't.  Whatevs.  Add the water, bay leaf, and salt to the pot.  Insert the trivet and pile all of the potatoes on top.  Lock on the lid and set to manual for 12 minutes.  While the potatoes are cooking, add the cream cheese to the serving bowl with the melted butter and do your best to whisk it together.  It may look a little curdled or separated, and that's ok.  When the cooking time is up, do a quick pressure release.

Remove the potatoes and trivet from the pressure cooker.  Scoop out 1/4 cup of the hot water from the bottom of the pressure cooker pot and add it to the butter and cream cheese mixture in the serving bowl (make sure you don't grab the bay leaf in your scoop o' water).  Whisk again until the mixture is about the consistency of runny sour cream.  Whisk in the chives.  Add the hot potatoes to the serving bowl with the cream cheese mixture and smash each potato with a stiff wooden spoon.  Smash as much or as little as you want.  I like to leave some really big chunks of potato intact.  Add pepper and adjust the salt to taste.  Stir until well combined.

15 is My Limit on Schnitzengruben

I'm guessing every family has those people who are known for certain dishes.  The ones that make the best, most delicious version of "whatever" that it's just a given that no one else but them makes it in the event of a family gathering.  In my family, my Aunt Linda makes the best apple pie.  (Check out my other blog to learn her method: http://vintagekitchenrecipes.blogspot.com/ )  My Aunt Kathy makes amazing fruit salad.  My Grandma Marguerite, among other things, was the brisket queen.  And I?  I make the German potato salad.  I am the potato salad Jedi, and you are my padawans.  Let's begin.  First, don your finest tutu.

Ok, that part is optional.  But it is my daughter's preferred method.

I love German food.  Sausages, schnitzel, potatoes, pretzels, beer.....lots and lots of beer.  Then more pretzels.  One of the joys of my husband's active duty Army years was that you were never too far from good German food.  Near an Army base you can always find it.  But I was never going to get potato salad at a German restaurant because that was something I could make an excellent version of on my own.  I'd leave it to them to cook me the things I didn't know how to make.  So, is my recipe authentic?  Beats me.  I mean, it's got Miracle Whip in it, so probably not.  But it's tasty, and it's by far one of my most requested dishes when I'm being asked to bring something to share to a big gathering.  

When I first got my Instant Pot and saw that people were cooking the potatoes for potato salad in their pressure cooker, I immediately knew I wanted to convert my own recipe, and it did not disappoint!  If the only thing I ever used my IP for as long as I owned it was to make this recipe, it would still be worth it just to avoid peeling and cutting up a bunch of burning hot potatoes.  Now you can peel and cut ahead of time, cook your hard boiled eggs right along with potatoes, and then continue on by cooking the dressing right in the pot using the saute mode.  Sehr gut, ja?

Pressure Cooker German Potato Salad

I used my 6 quart Instant Pot and an Oxo Steamer basket.  I prefer red potatoes for this recipe, but I like Yukon Golds pretty well also.  No russets.  I don't feel like they hold up to the cooking well enough. If you like really eggy potato salad, throw in a third egg.  Start with 1/2 cup of sugar and you can add more during the taste test at the end, if needed.

1 cup water
2 1/2 to 3 lbs. potatoes, peeled and cut into cubes around 1/4" to 1/2"
2 or 3 eggs
half of a medium yellow onion, diced
1/2 to 3/4 cup sugar
salt and pepper to taste
12 oz. package bacon, diced
1/2 cup white vinegar
2 Tbs. Miracle Whip

Pour the water into the pressure cooker.  Insert a steamer basket into the pot and add the potatoes.  Place the eggs on top of the potatoes and put the lid on the pot.  Cook on manual for 4 minutes and then do a quick pressure release.  Remove the eggs.  I like to immediately crack them when they come out and then put them in an ice water bath.  This both stops the cooking process and makes them easier to peel.  Peel and chop the eggs.  Remove the steamer basket from the pot and put the potatoes into a large serving bowl.  Add the eggs, onion, sugar, salt, and pepper to the potatoes and stir gently, making sure not to mash up the potatoes too much.

Dump out the remaining water from the pressure cooker pot and turn on saute mode.  Add the diced bacon and cook until the bacon is crispy.  Do not drain the grease.  With saute mode still on, add the vinegar and Miracle Whip to the bacon and grease.  Stir until it is well combined and bubbly.  Pour the hot bacon mixture over the potatoes and stir until the potatoes are all well coated with the dressing.  Give it a taste and adjust your sugar, salt, and pepper accordingly.  Serve warm or room temperature.

No Carb Left Behind!!!

It's the weekend.  That means I indulge.  It means cocktails, or ice cream, or homemade tortilla chips.  It means cinnamon rolls for breakfast, nachos for lunch, steak with a big dollop of herbed butter on top for dinner, and German chocolate cake for dessert.  Some people go out to eat on the weekend.  I, on the other hand, usually have 3 or 4 decadent, fattening recipes on deck, waiting for a turn to be tinkered with.  I don't have TIME to eat out most weekends.  I have too many things I want to cook.

Enter this loaded potato soup, and it's carby, calorie-laden goodness.  It screams weekend.  (It also screams winter, but screw that.  That's still a long way away.  I can eat soup on a hot day if it's this good.)  It's got bacon and butter and cheese and cream.  It's terrible for you, and I will not apologize for that.  You've been warned.  Luckily, after you eat it, you won't care.

Pressure Cooker Loaded Potato Soup

A few notes:  I used my 8 quart Instant Pot for this recipe, and it was fairly full.  I'm guessing it would all fit in a 6 qt., but it would be a close call.  You could cut the recipe in half without too much trouble to make sure it will fit into a 6 qt. cooker if you're concerned about it.  (The recipe as written makes a LOT, anyway.)  Keep the cooking time the same.  This is a lot of liquid, so it will take a few minutes to come to pressure.

1 lb. bacon, diced

4-5 stalks celery, diced

1 medium (or half of a large) onion, diced

5 lbs. red potatoes, scrubbed and cut into small cubes, about 1/4" (you can peel them if you want; I didn't)

4 cups water

4 cups milk

2 tsp. salt

1 tsp. ground black pepper

12 Tbs. (1 1/2 sticks) butter

1 cup flour

2 cups heavy cream

crumbled bacon, shredded cheddar cheese, and sliced green onions for garnish

Add the bacon, celery, and onion to the pressure cooker and turn it to saute mode.  Cook until the vegetables are softened and the bacon is cooked through.  Add the potatoes, water, milk, salt, and pepper to the pot.  Set the cooker to manual on high pressure for 8 minutes.  

When the 8 minutes is up, do a natural pressure release for 10 minutes and then vent the remaining pressure.  Have a towel handy, because it's a full pot and will probably spit a little bit.  During the natural pressure release time, melt the butter in a 10" skillet.  Add the flour to the melted butter to make a roux and cook until the mixture bubbles, stirring constantly.  Take the roux off heat once it has bubbled for a minute or 2. Once the pressure has released and you can take the lid off of the pot, turn the pot to saute and slowly stir in the roux.  (The soup may look a little curdled at this stage; it will come back together after thickening and blending).  Cook and stir until the soup thickens, then turn the pot off.  Stir in the cream.  Use a stick (immersion) blender to blend the soup completely.  Serve and top with your desired garnishes.  Roll yourself from the table to the couch and spend the next hour or so in a carb stupor.