Pressure Cooker Corned Beef

This St. Patrick's day meal can feed up to six servings. Choosing the right recipe to make corned beef is so key, and using the corned beef with less salt will give a bigger room to fix what one might like more of in the recipe.
Ingredients: 

• 3 lb. flat cut corned beef brisket with seasoning packet
• 4 cups of beef broth
• 1 large onion, quartered
• 8 cloves of garlic
• 6 medium red potatoes, quartered
• 3 large carrots, cut into 2-inch pieces
• 1 small cabbage, cut into wedges

Steps:

1.  rinse the corned beef under cold water to remove excess salt and gel
2. put the seasoning packet, beef broth, onion, and garlic into the pressure cooking pot
3. put a rack in the pressure cooking pot, then place corned beef on rack
4. lock lid in place
5. select high pressure and set timer for 90 minutes
6. when the beep sounds, turn off the pressure cooker
7. use the natural pressure release for 10 min, when the valve drops carefully remove the lid
8. remove the rack and brisket from the pressure cooking pot
9. cover the corned beef with foil until ready to serve
10. add the potatoes, carrots, and cabbage to the broth in the pressure cooker
11. lock the lid in place, select high pressure and set for 3 minutes
12. when the beep sounds, turn off pressure cooker and do a quick pressure release to release pressure
13. when valve drops, carefully remove lid (make sure the vegetables are to your liking softness) 

I really like corned beef, but my dad makes corned beef only one time out of the whole year. Also, I enjoy my corned beef to no be salty, because I do not want to overpower the taste of the beef and salt with something else just to water the salt down. This recipe gives the great world of meat and potatoes a great new taste. Enjoy.

Macarons

Ingredients:

• 3 egg whites 
• 75 g caster sugar
• 125 g ground almonds
• 175 g icing sugar
• 3 food colorings
• 3 fillings
• 3 flavorings

Steps:

1. Separate the egg whites from the yolks 
2. whisk the egg whites in a bowl until it forms thick and glossy 
3. add the caster sugar and whisk again until stiff peaks
4. sieve the almonds and icing sugar into the bowl and carefully fold in, while keeping as much air in the mix as possible
5. divide the mix into 3 different bowls with different colors and flavors (ex.- yellow, lemon; blue, blueberry; red, strawberry)
6. line a baking tray with baking paper or silicon matt
7. pipe small circles onto the tray about and inch, leaving a small gap in-between each one
8. let the tray sit aside for 15 min to allow a light skin to form
9. preheat oven to 320 degrees fahrenheit
10. drop the tray onto the counter a small distance to give the bottoms of the macarons the "feet"
11. bake for 15 minutes
12. allow the macarons to sit at room temperature until completely cold
13. get 2 macarons and stick the "feet" side together with some kind of jelly or filling in the middle

A easy to follow recipe that many people will love at parties because they are so small and delicious. There can be a lot of customization when talking about macarons because of all of the flavors and fillings to choose from. Also, they are so light and fluffy because of the whisked egg whites. This recipe can make about four dozen macarons. I like macarons the best because one can give each one a different personality when it comes to color, flavor, and presentation. There is a lot of foods that does not give the person the power to express their creative side, but this recipe embraces that factor. Finally, eat them sooner than later because these macarons only last about two days.

All' Alfredo

This is a great simple Italian dish that my family likes a lot. If done right it takes great because of the freshness of the ingredients. There is a big factor if the dry ingredients are fresh or exposed too long over time, the taste of the spice becomes bland. It is not that hard of a recipe to perform.
Ingredients:

• 3 Tbs butter
• 1 cup heavy cream
• pinch of freshly ground nutmeg
• salt and freshly ground black pepper
• 1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

1. Bring 4 quarts of water to a boil in a large saucepan or pot
2. put the butter and cream in a large skillet over a medium-high heat and boil, stirring frequently, until the cream has reduced almost by half
3. add the nutmeg, some salt, and a generous amount of black pepper
4. remove from the heat and set aside
5. add 1 tablespoon of salt and the pasta to the boiling water in the saucepan, stirring well
6. when the pasta is cooked to your liking, drain it and add it to the sauce in the skillet
7. add the fresh cheese to the skillet 
8. toss until the pasta is coated with the sauce, and season with salt and pepper 
9. serve immediately 

The best pasta for this dish is either fettuccine and tagliatelle. This is a quick meal that my dad can make if there is not much other things to cook with. The only killer of this dish is all the heavy cream and butter that is used to make the sauce. It is good to have fattening things sometimes, but not all the time.