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Dante

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    Upper Valley region, Vermont

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  1. Dante

    Dinner 2019

    Tonight's dinner: velveted chicken breast with corn and TC's Chicken Juice sauce over a mix of couscous and farro. aka what I happened to have in the pantry and freezer that I could make a meal out of.
  2. Dante

    Dinner 2019

    Sauteed chicken breast with steamed broccoli, kale,red onion, diced tomato, and cucumber over quinoa.
  3. Dante

    Dinner 2019

    Recent dinner- chicken with bbq sauce and sauteed onion and chard over steamed corn seasoned with umeboshi vinegar and nutritional yeast.
  4. Dante

    Dinner 2019

    Tonight's dinner, pozole verde
  5. Dante

    Dinner 2019

    Last night's dinner- tofu marinated in soy sauce, rice wine, and lemon juice, coated with panko, coriander, mint, lemon peel, and horseradish, over noodles, with rapini on the side
  6. Tonight's dinner- wings slow-cooked in a mix of hot pepper jam, holiday jam, home-made stock, pomegranate juice, and Moxie, then crisped in the oven. Accompanied by bread and corn-and-edamame succotash. I like to call this "What I had in the fridge and freezer"
  7. Dante

    Dinner 2019

    Tonight's dinner- wings slow-cooked in a mix of hot pepper jam, holiday jam, home-made stock, pomegranate juice, and Moxie, then crisped in the oven. Accompanied by bread and corn-and-edamame succotash. I like to call this "What I had in the fridge and freezer"
  8. I actually do not know, as I've never used an instant pot. Still, in theory it could be similar. Avoidance of evaporation plus long simmering time at a low temperature is what makes it.
  9. An oven bag is a plastic bag usually used to put a turkey in to for roasting. The idea is that it keeps moisture in. I've never used them for roasting any kind of meat but wrapping a stock pot in an oven bag and putting it in an oven set to about 200 degrees Fahrenheit for about twelve hours produces a richer stock with a much more concentrated flavour. This has been one of my mainstay stock-making techniques for years now.
  10. <looks at freezer> <gets annoyed at how many veggie and meat trimmings I have in there> <throws it all in to a pot, wraps pot in oven bag, adds all containers of frozen broth, tosses pot in oven> <notes that this took care of about 2/3 of the contents of the freezer> <will have stock by the end of the day>
  11. Dante

    Dinner 2019

    Tonight's dinner: Brunswick Stew
  12. Dante

    Dinner 2019

    Certainly! It's a tomato-less chili, essentially. Pork, cannelini beans, hominy, poblano, onion, celery, cumin, coriander, garlic, oregano, cayenne. Sauce is stock and greek yogurt.
  13. Dante

    Dinner 2019

    Tonight's dinner: White chili, accompanied by guacamole and chips
  14. Dante

    Dinner 2019

    Tonight's dinner- tempura tofu, broccoli, orange pepper, and mushrooms, with sesame sauce, over bulgur
  15. Upper Valley Edible Explorations interviews Chef Annajele Magoon of Dumps a Go Go: https://dailyuv.com/profile/1900/973907
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