Can one kitchen electric make your day? We think so– and the Fagor Multicooker is it!
Good Housekeeping selected the Fagor LUX as the best multicooker: “It delivered superb results on every setting we tested.”
The Fagor Multicooker features
High and low settings for Slow Cook and Pressure Cook
Automatic keep-warm setting, once cooking time is complete
Safe self-lock lid stays closed while there’s pressure in the cooker
Ceramic removable pot is dishwasher safe
Settings and instructions for countless foods: sauté, simmer, steam; white, brown and risotto rice programs; yogurt and more.
CREAMY GRUYERE AND PARMESAN RISOTTO
Cooking Time: Risotto – 6 minutes
2 tablespoons of sweet butter
1 tablespoon olive oil
1 tablespoon minced garlic
1½ cups Arborio rice
4 cups chicken stock
1 cup crated Gruyere cheese (4 ounces)
¼ cup grated Parmesan cheese
Salt and pepper to taste
½ cup heavy cream
Fagor Multicooker Directions
Heat the butter, oil and garlic in the cooker on the SAUTÉ setting. Sauté the garlic until soft, but not brown, about 2 minutes.
Stir in the rice, making sure to coat it thoroughly.
Pour in the stock and heavy cream. Close and lock the lid of the multi-cooker and set the regulator knob to PRESSURE. Set the cooker to the RISOTTO setting.
Once rice cooker cycle is complete release pressure but allow the risotto to rest on the warm cycle with the lid on for about 5 minutes.
Open the lid, stir in the Gruyere and Parmesan, and add salt to taste. Serve immediately.
Recipe and risotto photo from Fagor.
from Emile Henry, featuring Bread Loaf Baker
At the Bandon Mercantile, we love the classic profiles and superior cooking experience of Emile Henry bakeware. The Bread Loaf Baker is part of the Modern Classics collection. It is truly an American collection– as the shapes, capacities, and dimensions were developed with an eye toward American foods, style and recipes. All the shapes have been designed from the ground up for our American recipes while preserving the intangible design elements and the performance properties of Emile Henry.
2 ½ cups whole wheat flour
1 cup all-purpose flour
3 tbsp honey
4 tbsp toasted sesame seeds (divided in half)
1 tbsp (2 packets) dry yeast
1 cup water
2 tsp salt
1. Combine flours, honey, 2 tbsp sesame seeds, and yeast in a large bowl.
2. Add the water to hydrate and mix by hand until dough comes together.
3. Knead the dough on a lightly floured surface for 7-10 minutes to develop the gluten structure.
4. Once the gluten has developed, place the ball of dough in a lightly oiled bowl and cover with a kitchen towel.
5. Leave to rise for 1 hour.
6. Preheat the oven to 450°F
7. Grease the Bread Loaf Baker and sprinkle the sides and bottom with flour.
8. Shape the dough to fit in the Bread Loaf.
9. Place inside of the Bread Loaf Baker, put the lid on and leave to rise for 40 minutes.
10. Brush the top of the dough with water and sprinkle remaining sesame seeds. Place in a preheated oven and bake for 45 minutes.
11. Let cool for a few minutes in the Bread Loaf Baker before removing.
Recipe and photos from Emile Henry.
from Stonewall Kitchens, featuring Coconut Curry Simmering Sauce
The blend of spices that create curry originate from Southeast Asia. The term “curry” has come to mean a variety of spices indigenous to a specific region and has become popular in British and Caribbean cuisines. Cayenne, ginger, jalapeños, mangoes and coconut cream are just some of the layers of flavors you will taste in this sauce that is indeed a tapestry of flavors. Use in this traditional chicken recipe or try it with shrimp, pork or tofu.
4 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 jar Stonewall Kitchen Coconut Curry Simmering Sauce
1/4 cup flour
Salt and pepper
2 Tablespoons olive oil
1 Tablespoon butter
Cilantro, chopped for garnish
1. Place flour in a medium-size bowl. Dredge chicken pieces in flour, tapping off excess flour. Season with salt and pepper.
2. Heat olive oil and butter in a large heavy straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken pieces in small batches and sauté until they are a rich golden brown on all sides. When all batches are done, drain any remaining fat.
3. Return chicken to pan and add the jar of Coconut Curry Simmering Sauce. Simmer 10-15 minutes until hot.
4. Serve over your favorite jasmine rice recipe and garnish with fresh chopped cilantro.
Ask about more simmering sauces from Stonewall at the Bandon Mercantile, including Chicken Marsala, Artichoke Piccata, Cacciatore, Tikka Masala and more.
Recipe and food photo from Stonewall Kitchens. Product display photos by Geneva Miller.
From Stonewall Kitchen, featuring Mango Chutney
Bandon Mercantile staff can’t get enough of Stonewall Kitchen sauces and chutneys!
1/3 cup Stonewall Kitchen Mango Chutney
2 1/2 cups chicken broth or water
1 Tablespoon vegetable oil
1 sweet red pepper, diced
2 Tablespoons garlic, chopped
1 cup long grain white rice
1 Tablespoon curry powder
1/2 cup raisins
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (or 12 ounces fresh spinach chopped, steamed and squeezed dry)
Place chutney in blender. Add broth gradually and puree.
Heat oil in large saucepan over medium heat. Sauté sweet red pepper and garlic for 3 minutes.
Add rice, curry powder and raisins. Stir to blend.
Add broth mixture and bring to a boil.
Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
Turn off heat and let stand covered for 10 minutes before serving.
Recipe and images from Stonewall Kitchen.
Here’s an easy way to prepare two fruits that grow great in Bandon—apples and cranberries.
2/3 cup dried cranberries
1/2 cup cilantro leaves, washed and dried (moderately packed, may use half cilantro and half parsley)
1 small (4 ounce) red onion, peeled, cut into 1 – inch pieces
2 – 3 jalapeño peppers, cored and seeded, cut in 1 – inch pieces
1 lime, peeled (remove all white pith), halved
1-1/2 pounds slightly tart apples, washed, cored, cut into 1-inch pieces
2 – 3 tablespoons rice or fruit flavored vinegar
1 – 2 teaspoons honey
1 teaspoon kosher salt
In a Cuisinart Food Processor fitted with the metal blade, pulse to chop the dried cranberries, 15 – 20 times; transfer to a large bowl and reserve.
Pulse to chop the cilantro, 10 times; add to the bowl of chopped cranberries.
Pulse to chop the onion, 10 – 15 times.
Add jalapeño peppers to the work bowl, pulse to chop, 5 – 10 times; remove and add to the reserved cranberries and cilantro. With the machine running, drop the lime halves through the feed tube and process until completely juiced, about 10 seconds.
With the machine running, add the 2 tablespoons of rice vinegar and 1 teaspoon of honey, process to combine, 10 seconds.
Add the apple pieces to the work bowl, pulse to chop, 15 – 20 times.
Add the chopped apple mixture to the large bowl along with the drained onions and salt.
Toss gently to combine.
Add more vinegar and honey as needed.
Cover and refrigerate for 30 minutes to allow flavors to develop.