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Because, hey, time you cannot borrow.

Instant pot living Mushroom Risotto · 5.02.19 by colin newell

Authentic and brilliant Mushroom Risotto in less than 25 minutes from start to finish? Oh yes!

This recipe produces creamy, perfect risotto every time.

This is best served right out of your Instant Pot to experience the best silky texture of the risotto.

Reheating with a little extra water and pad of butter helps recreate the creamy original texture, for you leftover lovers.

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Instant pot living - General Tsao chicken · 27.01.19 by colin newell

I am a sucker for tasty ethic cooking – whatever it might be. This fairly liberal interpretation of General Tsao Chicken in the Instant-Pot is a good example of one of those dishes. It is cheap to make. You can make it quickly. You can feed a large horde with just one or two Instant Pots. Dig in. Enjoy!

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The Ten Best Cities for Coffee in the United States of America · 10.01.19 by colin newell

Living on the West Coast of North America in an area dominated by coffee culture, I cannot imagine not having the best of cafe culture within an easy walking distance. And in my 25 years of writing about the bean scene in Canada, I have traveled from the West Coast to the East Coast, with many stops along the way, looking for the best of the best in the brewed cup of joe.

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Winter is coming - Instant Pot Broccoli and Cheddar Soup · 10.11.18 by colin newell

Instant Post Broccoli Cheddar Soup

This time of year I really enjoy hearty vegetable soups – on dark and dreary late Fall and early Winter weekend evenings, there are few things more satisfying that healthy and filling wholesome vegetable soup. This new Instant Pot recipe feels like it’s destined to be a classic.

Ingredients
3 Tbsp Butter
2 tsp Olive Oil
1 small Onion, diced
1 large Carrot, shredded (about 1 cup)
1/2 tsp Pepper
1 tsp Paprika
1 tsp Coarse Salt
1/4 tsp fresh ground Nutmeg
2 cloves Garlic, pressed or minced
2 cups Chicken or Vegetable Broth, low sodium
1 1/2 lbs Broccoli Florets, fresh (chopped-shredded, about 6-8 cups)

Roux To Thicken

1/4 cup Flour
1/4 cup Butter

To Finish
6 oz Cheddar Cheese, shredded (about 1 1/2 cups)
4 oz Monterey Jack Cheese, shredded (about 1 cup)
2 cups Half and Half

Instructions

Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It’s easier if you have it all ready to go.

Turn on the Instant pot’s Sauté setting.
Add the butter and olive oil when it heats up. Then add the onion and cook for a few minutes.
Add the grated carrot and cook for a minute to soften.
Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
Add the broth, and stir.

Add the broccoli, but don’t stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function.

Then press the Pressure Cook/Manual button or dial. Then the + or – to select 5 minutes (High Pressure).

When the cooking cycle is over, let the pot sit undisturbed for 5 minutes (5 minute Natural Release).
Then Quick Release the remaining pressure by turning the steam release knob to the Venting Position.
Turn off the pot.
If you want a creamier consistency, use an immersion blender. I like the slightly more rustic finish.

Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.

Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.

Taste and adjust salt, if necessary.
Serve with some nice sourdough or cheese bread/buns.


Colin Newell is a resident of Victoria B.C. Canada and an active member of the Canadian Media Guild – he enjoys cooking and talking about it.

Enjoy some audio tracks from the brilliant local talent of Jeff Albert… Lonely Love

If the Ocean was Whiskey

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Coffee in the 21st Century · 6.09.18 by colin newell

1950's coffee trivia

For those who hearken to the 1950’s for a simpler time need only look at an assortment of sexist, mean-spirited ads that seemed to define a generation.

The reality of the time was – coffee quality had declined so much in the 40’s and 50’s that no amount of talent would have fixed it. In that era, as well, people were brewing coffee in percolators which is the single worse way to brew coffee – by running boiling water through the ground coffee and recycling the brewed coffee through the filter a half dozen times before it’s poured.

My mom and dad were still brewing percolated coffee into the late 1960’s until something of a renaissance started to develop – filter brewing coffee with hot water and a single pass – or manually pouring into a Melitta carafe.

For those of us, over 50 years of age, who have been drinking coffee for decades, these are simply the best of times for coffee culture and coffee lovers!

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