4-6 servings CHICKEN & CELERY ROOT CASSEROLE. back. front in. c o l l e c t i b l e r e c i p e s # inch.

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1 1½-2 lbs chicken thighs and drumsticks ¼ cup plain flour Sea salt and freshly ground black 3 tbsp olive oil or canola oil 4 slices thick cut bacon, cut into ½ pieces 1 onion, peeled and diced 1 large celery root, peeled and into 2 2 large carrots, peeled and into 2 2 garlic cloves, peeled and Handful of thyme sprigs 2 bay leaves 2 cups dry white wine 1½ cups chicken stock 2 tbsp whole grain mustard 1/3 cup of heavy cream Handful of flat-leaf parsley, c o l l e c t i b l e r e c i p e s # servings CHICKEN & CELERY ROOT CASSEROLE 1. Season the chicken with salt and. Toss the chicken in the flour to coat, shaking off the excess. Heat the oil in the 6 Qt Low Pressure Cooker over a medium heat. Brown the chicken briefly all over in 2-3 batches, then transfer to a plate and set aside. 2. Add the bacon and onion to the 6 Qt Low Pressure Cooker, and fry for about 5 minutes until the bacon is lightly golden and the onion soft. Meanwhile, cut the celery root and carrots into 2-inch pieces. Add them to the pan, along with the garlic, thyme and bay leaves, and stir over a medium heat for 3-5 minutes. 3. Pour in the wine, and scrape the bottom of the 6 Qt Low Pressure Cooker with a wooden spoon to deglaze. Simmer for about 5 minutes to reduce wine a little bit. Return the chicken to the casserole, and pour in the chicken stock. Stir in the mustard. Immerse the meat and vegetables in the liquid, bring to a boil, then reduce to a simmer. Skim any froth that comes to the surface. 4. Put the lid on the 6 Qt Low Pressure Cooker, and cook at a medium simmer for about 35 minutes, until the chicken is very tender. Remove lid and check for seasoning. If you like, add in the cream. Scatter over with the parsley, and serve with mashed potato.

2 For the beef: 1½ lbs beef brisket, cut into two pieces, trimmed & trussed 2 smoked ham hock or a 1½ lb piece of cured ham, cut into two pieces 1 onion, peeled and studded with 4 cloves 4 cloves garlic, skin on Bouquet Garni (a bundle of bay leaf, thyme and parsley stalks, tied together with cotton butchers twine) 2 celery stalks, cut into large 2 carrots, peeled and cut into large Sea salt and freshly ground black Cold water To finish: 2 large carrots, peeled and cut into 2-inch 2 turnips, peeled and cut into 2-inch 4 Yukon gold potatoes, scrubbed and cut into 2-3 wedges ½ small head green cabbage, trimmed and cut into thick ribbons 2 leeks, trimmed and cleaned, white part cut into 1-1½ pieces To serve: Rustic crusty bread Cornichons Capers Dijon or whole grain mustard Coarse sea salt c o l l e c t i b l e r e c i p e s # 4 0 FRENCH COUNTRY STYLE BEEF STEW POT AU FEU 1. Place the beef and ham hock in the 6 Qt Low Pressure Cooker; fill with enough cold water to cover. Bring to a boil, skim the froth and scum that rise to the surface. Turn down the heat to an active simmer, and keep skimming until the broth is clear. 2. Add the onion, garlic, Bouquet Garni, celery and 2 carrots. Season, cover, and simmer for 1 ½ hours, release steam, then remove lid. Skim, stir & skim. 3. Lift the beef and ham hock out of the poaching liquid, and cover with a piece of foil. Strain the poaching liquid into a pot, and discard the solids. 4. Bring the liquid to the boil. Add the potatoes and boil for 5 minutes. Reduce to an active simmer and add turnips and carrots. Cover and simmer for 5-7 minutes, then add the leeks. 5. Cook for another 5 minutes before adding the cabbage; you can also add the meat in to heat through. Simmer for a few more minutes until the vegetables are tender. Remove with a slotted spoon, and strain the stock again. 6. Thickly slice the beef against the grain. Similarly, cut the ham into large pieces. Place the sliced beef on a platter, and surround with the vegetables. Moisten gently with broth. Serve the rest of the broth in a tureen, along with crusty bread and bowls of cornichons, capers, coarse sea salt and Dijon mustard. 7. Allow each guest to season their plates with any combination of condiments to taste.

3 4 tbsp olive oil 3 red s, trimmed, deseeded and diced 2 yellow s, trimmed, deseeded and diced 1 red onion, peeled and diced 1 small eggplant, into 1-inch cubes and tossed with salt 4 garlic cloves, peeled and finely sliced 2 zucchini, into 1-inch 4 ripe Roma tomatoes, skinned, deseeded and roughly 1 tbsp balsamic vinegar 1 tsp granulated sugar 1/3 cup water or vegetable stock Sea salt and freshly ground black 1 bay leaf 8 large basil leaves, cut into ribbons Handful of flat leaf parsley, coarsely c o l l e c t i b l e r e c i p e s # 3 9 RATATOUILLE 1. Pour the oil into the 6 Qt Low Pressure Cooker. Heat until shimmering over medium flame. 2. Sauté the s and onion for about 2-3 minutes, stirring occasionally. Add eggplant and zucchini. Stir to coat with oil, and sauté 2-3 minutes. Add garlic, stir and sauté about 30 seconds to 1 minute until the garlic becomes aromatic. Meanwhile, season all with salt and freshly cracked black. 3. Stir in the tomatoes, vinegar, sugar and water, or vegetable stock. Place the lid on the 6 Qt Low Pressure Cooker, and cook on medium heat for minutes. 4. Remove from the heat once the vegetables have cooked through; you don t want the vegetables too soft. 5. Finally, stir in the herbs. Serve immediately. Or allow to cool. Store and serve within 2-3 days.

4 For the meatballs: 3 tbsp canola or grape seed oil 1 medium yellow onion, peeled and diced 5 cloves garlic, peeled and diced 3 sprigs rosemary, 10 leaves sage, 1 tbsp kosher salt 2 tsp fresh cracked black 3 large eggs ¼ cup heavy cream 2½ lbs ground pork 2 cups Panko or fresh breadcrumbs ¼ cup shredded parmesan For the compote: 2 medium yellow onions, sliced thinly 1 large or 2 small apples, peeled and grated 1 bay leaf 3 sprigs of thyme, leaves removed, 1 cup dry white wine 1½ cups chicken or vegetable stock Sea salt and freshly cracked black c o l l e c t i b l e r e c i p e s # 3 8 SAVORY PORK MEATBALLS WITH APPLE & ONION COMPOTE 1.Heat the 6 Qt Low Pressure Cooker over a medium heat, add the oil until warm, then add the onions. Reduce heat and sauté gently with no coloration. Once soft, add the garlic, and sauté on low heat about 2 minutes, or until garlic is aromatic. Add rosemary and sage, stir, and remove from heat. Transfer all to a large bowl and stir to cool. 2.Once cooled somewhat, add eggs, heavy cream, salt and, and mix well to break yolks and incorporate all. Add pork, breadcrumbs, parmesan and mix all well until everything is very well combined. 3.Using your hands or a small portioning scoop, form 1 ½ -2 meatballs, wetting your hands with water if needed, to keep from sticking. Place meatballs on a paper-lined tray. 4.Place the 6 Qt Low Pressure Cooker over medium heat, then add oil until hot, and brown meatballs evenly in batches. Set aside to drain on paper-lined tray. 5.Once all meatballs are browned, add onions and apple to the 6 Qt Low Pressure Cooker. Stir well to coat, and sauté about 3-5 minutes. Add wine, and simmer about 5 minutes. Add stock. 6.Gently place all meatballs into pan, and stir to coat with liquid and onions. Make sure everything is moistened; it will not be entirely covered with liquid. 7.Bring to a simmer, and place lid on. Cook at an active simmer with lid on for minutes. 8.Lift meatballs out of liquid, and cover to keep warm. Bring liquid to a boil, and simmer actively to reduce for about 10 minutes. Arrange meatballs on a platter, and pour liquid over. Serve hot as an appetizer or as a main dish with mashed potatoes or buttered noodles.

5 3 tbsp canola oil A 3-4 lb chuck roast, trimmed & cut in half against the grain 2 tbsp all-purpose flour Sea salt & fresh cracked black 1 tbsp tomato paste 2 medium carrots, cut into 2 celery ribs, cut into ½ large yellow onion, cut into 3 cloves garlic, crushed and peeled A small bunch of thyme 2 bay leaves 3 cups low sodium chicken stock To finish: 2 tbsp all-purpose flour 3-4 tbsp warm braising liquid 1 tbsp tomato paste 4 oz dried porcini mushrooms, soaked in warm water, drained 1 lb small red potatoes, cut into 2-inch 2 carrots, cut into Sea salt & Handful of parsley, c o l l e c t i b l e r e c i p e s # 3 7 YANKEE POT ROAST 1. Season the chuck roast generously with salt and, and massage into meat. Dredge through flour, shaking off any excess. 2. Heat the 6 Qt Low Pressure Cooker over medium heat, add oil, then heat until shimmering. 3. Sear roast on all sides until golden brown, about 15 minutes total. Remove from pan and set aside on a plate. Add onions, carrots, celery and tomato paste to pan; stir well to coat. Cook about 2-3 minutes. 4. Add bay leaves, garlic & thyme. Stir, cooking about 1 minute. Add roast and resting liquids to pan, then add chicken stock to come about halfway up roast. Bring all to a simmer. Cover and make sure it is well sealed. 5. Cook on a medium low flame, an active simmer, for 1 hour. 6. Carefully remove lid and remove pot from heat. Carefully lift out roast and set aside on a plate. Pour all through a strainer over a large bowl. Press liquid from vegetables with a spatula. Discard vegetables. 7. In a small bowl, whisk 2 tbsp all-purpose flour with 3-4 tbsp of warm cooking liquid to form a liquid paste; try to remove all lumps. 8. Place pot on medium heat, then add 2 tbsp of cooking oil to heat. Sauté onions and porcinis about 2 minutes. Add tomato paste, carrots, potatoes and flour mixture to pan. Stir well, and season with salt and. 9. Pour strained cooking liquid into pan, and stir well. Bring to a boil, then reduce to a simmer. Add roast to pan and cover. 10. Seal lid well and simmer for 15 minutes. 11. Once done, remove roast and rest for about 7-10 minutes. Slice meat against the grain, and place on a platter. Arrange vegetables around it and lightly dress with sauce, then sprinkle over with fresh parsley. Serve remaining sauce on the side.