Posted by: lornasass | January 11, 2010


Here’s what the esteemed chef had to say in a recent article in his syndicated column, Wolfgang’s Kitchen:

“One secret some chefs use for intensifying flavors can actually be found on the counters or shelves of many home kitchens: a pressure cooker. Cooking quickly under high pressure magically concentrates the flavors of ingredients, producing memorable tastes in just minutes.”

For the complete article, including his recipe for Minestrone with Lentils and Brown Rice, click here. If you try the recipe, feel free to include all of the leeks, not just the white part.  The “pc” does a great job of tenderizing them and the leek greens add great flavor.


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