APPCA’s MidAtlantic Regional Chapter, or MARC, held their annual fall meeting September 24 at the Olney, Maryland, home of Iva Barrerra-Oro. The nine attendees had a packed day, starting with a light breakfast and meet and greet, followed by basic old and new business issues to address.

Then came the meat of the gathering: first a Fagor Pressure Cooker Demo, conducted by April Lee. As you know from an earlier blog post, APPCA members are able to get a 50 percent discount on selected Fagor equipment until Oct. 24. So April did a demo on Fagor’s electric 8-quart multi-cooker.

She likes the model because it frees up a burner and at high pressure is more than adequate to quick cook a variety of foods. According to April, she uses the multi-cooker all the time for stews, stock, long braises, corned beef, and more. As she pointed out, using the pressure cooker allows her to start a dish and let it cook unattended while she takes care of other tasks. As part of her demo, April prepared a Thai Chicken Green Curry with Kobucha Squash and Eggplant. She shared the recipe, which follows below.

Following April’s demo, the group held a business round table that allowed the participants to discuss how they’ve faced business challenges or grown their business and get help on a major challenge they need to resolve. That was supposed to be followed by a SCORE presentation from this year’s chapter president Keith Steury that described the nonprofit agency that helps small business and explained its various offerings–from mentors to a library filled with business templates, articles and e-guides, and videos and podcasts. Due to time constraints, Keith is sending the information from the presentation to the participants to review on their own.

Following a potluck lunch, Bernard Henry gave a knife sharpening demo, during which he demonstrated using a wet stone, which he noted, is time consuming but gets the best result because it’s more gentle on the knife. He also explained how to use a manual sharpening machine and gave an overview of the best types of knives to buy.

Following Bernard’s demo, Keith did a wrap up of the day and the group came up with proposed dates and locations for a spring 2018 meeting before the event concluded at 3 p.m.

 

THAI GREEN CURRY CHICKEN w/KABOCHA SQUASH & EGGPLANT

(adapted by April Lee from Daniel Gritzer, Serious Eats)

Ingredients:
2 tablespoons vegetable oil
6 medium cloves garlic, crushed
1-inch piece fresh ginger, peeled and chopped
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 tablespoons Thai green curry paste
2 tablespoons fish sauce
One (14-ounce) can coconut milk
6 cups cubed skin-on kabocha squash (about half of a small 4-pound squash, washed skin)
1 medium (12-ounce) eggplant, cubed (about 4 cups)
4 pounds chicken (I prefer boneless chicken thighs)
Kosher salt for seasoning chicken and veggies
1/2 cup loosely packed fresh cilantro leaves and tender stems, chopped
1/2 cup loosely packed fresh Thai basil leaves, chopped or chiffonade
Freshly ground black pepper
Lime wedges, for serving

Directions:
1. Cut chicken into large chunks and season with salt. Also season cubed eggplant and squash.

2. Heat oil in a pressure cooker over medium-high heat (“brown” setting on Fagor multicooker) until shimmering. Add garlic, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring another 2 minutes. NOTE: You can actually just put all the ingredients in the pot and pressure cook on high for 13 minutes without browning first. Browning brings out a deeper flavor in the spices, but it’s not nec-essary.

3. Stir in coconut milk and fish sauce. Add half the squash and eggplant. Add chicken and top with the remaining squash and eggplant. Seal pressure cooker and cook on high pressure for 13 minutes.

4. Release pressure, remove lid, and stir in chopped cilantro and Thai basil. Softened vegetables will thicken stew upon stirring. Season with salt and pepper to taste. Ladle the stew into serving bowls and garnish with a few whole Thai basil leaves. Serve with rice and lime wedges on side.

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