The hedonists among us spend a lot of time complaining while they wait for pots to boil. It’s not that the pots refuse to bubble. Instead, these people are unhappy with those who make it a goal to devote as little time as possible to food preparation. When it comes to cooking, the hedonists say, speed kills. Fixing food fast kills the ability to prepare dishes with enticing aromas and sensual flavors, they contend. In the end, for them, convenience dishes and short-cut ingredients kill the appetite.
Having followed the hedonistic approach to dining since before I knew the word, my sympathies are with them and proponents of the Slow Food Movement. But somewhere short of no-hands cooking, I’ve discovered, it is possible to prepare very satisfying dinner main courses with a combination of fresh and convenience ingredients or by using time-saving techniques.
Try, for example, a stewlike dish of curried mussels with squash prepared in the pressure cooker in less than 10 minutes. It’s from a new book, “Express Cooking,” by Barry Bluestein and Kevin Morrissey (HP Books), and the authors point out that this method of preparation not only is quick, but it also requires no fat and guarantees that the mussels will be moist and well-flavored.
The dish that follows features quick-cooking couscous and also saves time with the inclusion of a seasoning packet, which obviates the need to prepare and measure aromatic vegetables, herbs and spices. (In a real emergency, the lamb could be prepared in a pressure cooker.) Finally, a soup mix, cut-up frozen vegetables and pie crust mix make it a snap to prepare beef pot pie. By assembling the dish ahead, you can prepare and serve a first course while the pie bakes.
RECIPES
CURRIED MUSSELS
Makes four servings
1 butternut squash (1 pound), peeled, seeded and cut into small chunks (about 3 cups)
1 small yellow onion, chopped (about 3/4 cup)
1 can (14 1/2 ounces) diced tomatoes
1/4 cup dry white wine
1 tablespoon Thai red curry paste (or less to taste)
2 pounds mussels, debearded preferred, rinsed (not soaked) *
* Note: Discard mussels with broken shells, open mussels that do not close when the shell is tapped, and cooked mussels that remain closed.
1. Combine the squash, onion, tomatoes, wine and curry paste in a pressure cooker. Cover, lock and bring to high pressure over high heat. Reduce the heat to stabilize pressure and cook for 5 minutes.
2. Lower the pressure by a quick-release method. Carefully remove the cover. Add the mussels, re-cover, lock and bring back to high pressure over high heat. Reduce the heat to stabilize pressure and cook for 2 minutes.
3. Lower the pressure by a quick-release method. Carefully remove the cover. Before serving, discard any mussels that have not opened.
–From “Express Cooking”
Note: This recipe may be prepared atop the stove. Follow instructions above using a saucepan and lid. Allow 10 minutes simmering for the squash to cook and 5 minutes for the mussels.
MEDITERRANEAN COUSCOUS AND LAMB
Makes two or three servings
1 box Mediterranean couscous with flavor packet (Marrakesh Express brand with toasted onion recommended)
1 tablespoon olive oil
1/2 pound mixed salad bar vegetables (for example, zucchini rounds, shredded carrot, cut onion, chickpeas, green pepper)
3/4 pound boneless lamb leg steak
Salt, black pepper and/or harissa* (optional)
1. In a 2-quart saucepan, combine flavor packet, olive oil and 2 1/4 cups water. Bring to a boil, stir, then stir in couscous. Cover pan and reduce heat to low. Simmer 5 minutes.
2. If desired, cut zucchini, onion and green pepper into smaller pieces. Trim fat from lamb, especially hard white fat. (This adds about 5 minutes to the preparation time, but is well worth the effort.) Cut meat into 1/2-inch cubes.
3. Stir vegetables and lamb cubes into the couscous. Re-cover the pan and cook 10 minutes, stirring now and then. Uncover the pan, taste and add optional seasonings if desired.
*Harissa, a red pepper paste, is sold in specialty markets. Stir into this dish in small amounts.
BEEF POT PIE WITH MUSHROOMS AND PEAS
Makes six servings
3 cups reconstituted creamy mushroom soup mix (follow package directions; Superior Bean & Spice Co. brand recommended)
1 tablespoon vegetable oil
1 1/2 pounds beef cut for fondue (1-inch cubes)
1/2 pound sliced fresh salad-bar mushrooms
1 pound mixed frozen vegetables (including, if possible, baby peas, pearl onions and carrots), thawed
Salt and pepper to taste
Hot pepper sauce (optional)
1 box (9 ounces) pie-crust mix *
* Those really in a hurry may opt for a prepared pie crust, but results are better with the mix.
1. Heat oven to 425 degrees. Prepare soup mix with milk according to package directions until sauce is thick and smooth. Set aside to cool, about 10 minutes.
2. Heat oil in a large skillet over medium-high heat. Add beef and mushrooms and saute, stirring often, until browned and cooked through, about 5 minutes. Remove from heat.
3. Scrape contents of skillet into a mixing bowl. Add vegetables and reserved sauce; stir to combine. Season to taste with salt, pepper and hot sauce. (Recipe may be done ahead to this point. Cover and refrigerate.)
4. Prepare pastry according to package directions by mixing with cold water.
5. Spoon filling into a 2-quart ovenproof casserole dish. Roll out pastry to fit over the dish with a 1-inch overhang. Place over filling and crimp edges of pastry around the dish. Poke a small hole in the center to vent steam.
6. Bake until filling is hot and crust is lightly browned, about 30 minutes.
