This French stew was traditionally made in a specially shaped covered terra-cotta crock that allowed condensation to build up and prevented any of the braising liquid from evaporating—all of which makes for a velvety, rich stew with super moist meat and very tender vegetables. The slow cooker is a great modern equipment swap that will let you achieve the same results.
Poaching fish is a smart use for your slow cooker. The wine mixture cooks in the slow cooker for 2 hours to get hot and mingled before the fish is added for 15 to 25 minutes. The relish, with its slightly acidic tomatoes, briney capers, and crunchy fennel, is a great complement for the bass. This dish also makes a fantastic topper for salad greens.
Ingredients2 large russet potatoes1 Tablespoon olive oil1/4 Cup milk1/4 Cup sour cream1/2 Cup grated smoked Cheddar1 Tablespoon unsalted butter1-2 jalapeños, chopped finely1/4 Cup chopped scallions, for garnishDirectionsPreheat the oven to 400 degrees.Scrub the potatoes clean with water. Poke a few holes in the potatoes and rub with the olive oil.
Ingredients1 ½ cups (7 ½ ounces) all-purpose flour¼ cup (1 ¾ ounces) granulated sugar¼ teaspoon fine sea salt½ cup (4 ounces) cold unsalted butter, cut into ¼-inch cubes2 tablespoons heavy cream1 egg yolkDirectionsPut the flour, sugar, and salt in a bowl and stir to combine. Add the butter and, using either your hands, a pastry blender, an electric mixer, or a food processor, work the butter into the flour mixture until it resembles coarse cornmeal.
Tarragon gives this food a very good taste, and you can find the recipe on my website pulp1 garlic clove3-4 tablespoons broth1 grated carrot1 teaspoon tarragon, pepper parsley100 ml oilPortions: 3Preparation time: less than 60 minutes RECIPE PREPARATION Chicken food with tarragon: Cut the thighs in 2 and put them to harden together with the grated carrot and leave for 7-8 minutes.
Salmon does surprisingly well cooking in the Instant Pot. Here, it& 39;s simple to make and full of flavor. Plus, any leftovers can be chilled and used later in a salad. Avoid using thinner pieces, as the cooking times will be shorter and the fish could overcook by the time the potatoes are done. If that’s all you have, remove the salmon a little early and put the lid back on the instant pot for a few minutes to finish cooking the potatoes.