Dante

Tonight's dinner, bratwurst with Texas Wiener sauce and Creole mustard, with rapini on the side.

Tonight's dinner: Transylvanian Goulash (pork sauerkraut, tomato, sour cream, caraway seed, onion, garlic) over egg noodles

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.

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

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

Tonight's dinner, pozole verde

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

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"

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"

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.

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.

<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>

Tonight's dinner: Brunswick Stew

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.

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

Tonight's dinner- tempura tofu, broccoli, orange pepper, and mushrooms, with sesame sauce, over bulgur

Upper Valley Edible Explorations interviews Chef Annajele Magoon of Dumps a Go Go: https://dailyuv.com/profile/1900/973907

Fried first, then extra browned in the oven

Tonight's dinner: fried tilapia with fried-and-baked potato wedges on the side, accompanied by home-made tartar sauce with capers, tarragon,and hard boiled egg added.

Tonight's dinner, Caramelized Chicken with Ginger (chicken velveted, then marinaded in sweet and regular soy sauce, rice wine, black pepper, minced shallots, and fish sauce), over rice with sliced scallions.

Pork tenderloin cooked in char siu sauce and soy sauce, over grits, with slow sauteed carrots on the side.

Anything that this place makes: https://www.lazyladyfarm.com/cheese.html I honestly believe that they are the best cheesemakers in Vermont.

Belated Thanksgiving Dinner post: Capon prepared using the Thompson's Turkey recipe (read: coated with a spice paste with egg yolk base, accompanied by stuffing with a couple dozen ingredients and giblet gravy with cider). Mashed potatoes. Slow-cooked ham. Home made cranberry sauce (made by Kelly). Roasted blue hubbard squash. Roasted brussels sprouts with bacon, maple syrup, and roasted chestnuts. Dessert was blue hubbard pie from Piecemeal Pies

I've made ketchup (I need to work on that to make it better), mustard, and mayonnaise, as well as several bbq sauces (red, black, yellow, white). I've also used tofu as a sauce base before, primarily for doing Hollandaise simulations.

Tonight's dinner- mushroom and cannellini bean gratin with sauteed lacinato kale on the side