bunsen_h

This is a "pot-in-pot" recipe, requiring a cooking pot inside the Instant Pot.  This is functionally similar to a double boiler; the food is heated by steam, rather than directly by the Instant Pot's heating element.  This is necessary to allow the gooey dairy mixture to be cooked without burning.  (I use a thin-walled stainless-steel inner pot.  A heavier inner pot, or one made from non-metallic materials, might affect the cooking time.)  Further, it's necessary to put some kind of lid on that inner pot, to prevent the pudding from absorbing the steam and leaving no water to do the cooking with.  I do this by putting an appropriately-sized plate on top of the inner pot.

The addition of skim milk powder gives the final result 50% more protein, by volume, than plain milk has.

• 4½ c (1 L) milk
• 1 c (100 g, 225 mL) skim milk powder
• Spices to taste.  This is highly variable.  I usually use something like 2 tsp ginger and 1 tsp cinnamon, with a dash of nutmeg.
• 1 c (155 g, 225 mL) fine cornmeal

First, it's necessary to get the milk almost to the boiling point.  I do this in a microwave oven, in the container I'll be using to store the finished pudding, stirring every few minutes.  It could also be done on the stove (medium heat with stirring), or even in the Instant Pot: in the inner pot, on the trivet with 1 cup of water in the Instant Pot, bring it up to a low pressure, then let it cool.

While the milk is heating, mix the dry ingredients.  When the milk is ready, pour the dry mixture into it, stirring quickly.  The mixture should thicken rapidly.  When it's thick enough that the solids won't settle out, pour it into the inner pot (if it isn't there already).

Add 1 cup of water to the Instant Pot, then place the inner pot on the trivet in the Pot.  Cover the inner pot with whatever lid you have for it.  Cook on the "Pressure Cook" setting for 15 minutes.  Wait until the pressure drops naturally, then open.

Makes about 5½ cups (1300 mL).

I've been playing around with a tortilla press I bought a few weeks ago,  mentisiterinvit had been missing the soft corn tortillas she had grown up with, and it wasn't until after I ordered it that I found a local store that sold the tortillas (La Tiendita, on Merivale just south of Carling).

My first couple of tries weren't very successful.  I didn't have the right materials — I had regular corn flour, instead of masa harina (which is made from corn that has been treated with lime) — and I was unsure of my techniques.  I didn't know the proper consistency for the dough, and I didn't know how to stop things from sticking together.  My first batch were too thick; I think that was partly because I was making the dough too rigid, in an attempt to get it to hold together.

My second batch of tortillas were done with chick pea flour... because tortillas can be made with many different kinds of flour, not just corn.  But again, the tortillas were coming out of the press thicker than they should have been.  They don't taste very nice, either — not cooked properly.  They're okay when eaten with lentil dishes.

But this evening, I was finally getting close.  I was following a recipe on a package of masa harina, so I was at least starting with the right consistency for the dough.  A few notes:

• The dough should be rather soft, like cookie dough.


• Use a ball of dough about the size of a golf ball, to make a 6" tortilla.


• Press the dough between two sheets of heavy plastic film, such as an opened-up clear milk bag.


• Peel the top sheet off the dough.  Flip the dough and remaining sheet over, onto one's "off" hand.  Then, using that hand to support the tortilla, peel the remaining sheet off it.  Then flip the tortilla onto the griddle.

I'm going to keep playing with this.  There are many other kinds of flour to try, now that I know better what I'm doing.
 

After slightly less than a day, my Hallowe'en jack o'lantern was converted to a nice rich soup. Ars brevis, arse longa.

Ginger Pumpkin Soup

1 medium pumpkin (will not all be used; or, 12 cups pumpkin pulp)
water
2 tsp powdered ginger
1 tsp powdered mustard
1½ tsp salt
2 tsp freshly-ground pepper
250 mL table cream (18% milk fat)
4 eggs

Halve pumpkin; remove seeds. Place halves cut-side down in shallow baking dishes or on cookie sheets with rims; bake for 1 hour at 350°F. Rotate pumpkin halves so cut sides are upward; bake for another ½ hour.

Scoop pumpkin flesh from the rind. Run about ²/₃ of it -- this should be about 12 cups, packed -- through a blender or food processor, adding enough water that the result can flow slowly. (The remaining pumpkin is not needed for this recipe.) Put the result in a large slow cooker; mix in spices and bring to a simmer. If necessary, add more water to give a thick soup. Mix in the cream.

Beat 2 of the eggs, and mix in about the same volume of hot soup, then add the mixture back to the crock put with good stirring. Repeat for the other 2 eggs. Bring back to a simmer.

Serve as-is or over chunks of bread.