March 2015 Volume 3, Issue 3| Serve Meals in Record Time with a Sitram Pressure Cooker

Serve Meals in Record Time with a Sitram Pressure Cooker

One thing I hear again and again in the restaurant industry is how important it is to be time efficient. I hear this from the front of the house staff as they try to turn tables and the back of the house staff as they try to plate meals and keep them at the right temperatures. Of course, guest experience, food taste, and presentation are all of the utmost importance as well, but you can achieve all of your goals in these areas with a Sitram Pressure Cooker, even on dishes that typically take hours to prepare!

While Pressure Cookers are not a new piece of technology – in fact, Sitram was the 1st pressure cooker manufacturer in the industry – they are an invaluable piece of equipment when it comes to time efficiency. Plus, pressure cookers are now safer than ever.

Did you know that the Sitram Pressure cooker has 5 integrated safety devices to make sure your staff is always safe?

March 2015- Coq Au Riesling

Recipe by Cassandra Rosen

Please click here for a link to the original.

Prep Time: 45 minutes

Ingredients:

  • 2 Tbs extra virgin olive oil
  • 2 leeks, finely sliced
  • 3 garlic cloves, smashed
  • 3 lbs chicken thighs, skin removed (may be deboned prior to cooking, if you prefer)
  • 1 cup thick cut bacon, chopped
  • 1 750-ml bottle Alsace Riesling wine
  • 10 Crimini (Baby Portobello) mushrooms, sliced
  • 4 Tbs freshly chopped tarragon,dill, or thyme
  • 2 – 3 bay leaves
  • salt and pepper to taste
  • half and half
  • buttered egg noodles
Directions:

1. Thoroughly wash and rinse the leeks in a colander, separating all pieces so as to remove any sand hiding between the leaves.

2. Heat the olive oil in the pressure cooker, and fry bacon until crisp.

3. Brown the chicken thighs, about 2 – 3 minutes on each side, over medium high heat.

4. Add the leeks and garlic, saute for about a minute.

5. Pour in the entire bottle of wine, the mushrooms, 2 Tbs of herbs, and bay leaves.

6. Place the pressure cooker lid on, seal, and bring to a boil. Cook for roughly 20 minutes. Follow manufacturers directions to remove from heat and open pressure cooker.

7. Season with salt and pepper.

8. Debone (if you have not already) and roughly chop the chicken before serving over buttered egg noodles with a sprinkle of fresh herbs and a drizzle of half and half.

 

Makes 6 servings 

 



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