Ms. Shoyer, a French-trained pastry chef, teaches cooking and baking classes around the world. Her recipes have been featured in newspapers, magazines, websites, and blogs, and on radio and television shows across the country. Her latest cookbook, “The Instant Pot Kosher Cookbook: 100 Recipes to Nourish Body and Soul,” was just published and is the first Instant Pot cookbook to feature kosher food. Paula’s earlier cookbooks include: “The Kosher Baker,” “The Holiday Kosher Baker,” “The New Passover Menu,” and “The Healthy Jewish Kitchen.”
Ms. Shoyer will demonstrate how to cook recipes from her new Instant Pot cookbook while participants cook alongside her on Zoom. Attendees do not need an Instant Pot to participate; recipes also can be made on a stovetop. It’s also fun to watch the demonstration without cooking.
“We are so excited to welcome Paula Shoyer back to our community, this time virtually,” Marcia Wiener, Congregation Beth Israel’s event chair, said. “We had a blast cooking with her when she visited us a few years ago. Paula’s cookbooks, with their delicious and innovative recipes, have become staples in kosher homes.”
The program costs $18 for anyone who registers by February 25, it’s $25 after. Signed cookbooks are for sale, both before the program and as it takes place; they cost $21. For more information, email email@example.com or call (908) 889-1830.
Paula Shoyer has shared this recipe with our readers from her new Instant Pot book.
Harissa-spiced quick pickles
Harissa, a paste made of red chile peppers, is common in North African cooking. These pickles were a fun experiment one day, and my whole family was excited when we tasted them. You can also add more harissa if you want really spicy pickles. -PS
Gluten-free, parve, Passover, vegan
Hands-on time: 3 minutes
Time to pressure: 7 minutes
Cooking time: 1 minute
Button to use: Pressure Cook
Release type: Quick Release
Advance prep: May be made 1 week in advance
Makes one jar of pickles.
2/3 cup apple cider vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
2 tablespoons pickling spices
1 cup fresh dill, divided
1 clove garlic, lightly smashed
1/2 teaspoon harissa; for pickles with a little kick, add more to taste
2 pickling cucumbers cut into coins with a wavy slicer
Place the vinegar, water, sugar, salt, pickling spices, half of the dill, garlic, and harissa into the inner pot. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 1 minute. When the cooking time is complete, press cancel. Turn the steam release handle to the venting position to quickly release the pressure. Remove the lid.
Carefully lift the inner pot out of the device and let the pickling liquid cool for 3 minutes. Place the cucumbers into a large jar, such as an empty 24-ounce pasta sauce jar. Pour the cooking liquid over the cucumbers. Tuck in the remaining fresh dill. Store in the fridge at least overnight; they will taste better after a few days