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Genevieve

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About Genevieve

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  1. Also, Serious Eats has a number of pressure cooker recipes that sound appealing, but I haven't tried yet. They do seem to be more complicated that our quick weeknight meals. I'd like to try their pho ga. http://www.seriouseats.com/2017/03/pressure-cooker-recipes.html
  2. My son's favorite is this one, which I freely admit is not the healthiest thing we cook. I have modified it lately by adding a little rice vinegar and a little toasted sesame oil, but I'm sure the amount of ketchup could be cut down, or tomato paste could be used. 3 pounds boneless, skinless chicken thighs 1/2 teaspoon dried minced garlic (we use bottled chopped garlic)3/4 cup soy sauce3/4 cup ketchup3/4 cup honey2 tablespoons cornstarch2 tablespoons water1 tablespoon chopped fresh basil (optional)DirectionsAdd garlic, sauce, soy sauce, ketchup and honey to pressure cooking pot. Stir to combine. Add chicken to the pot. Cover pot and lock lid in place.Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.)After 9 minutes cook time, turn off pressure cooker and use a quick pressure release.In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add fresh basil to the sauce.Serve over rice. As discussed in a previous post, for this and the previous recipe, we've found that using the Poultry setting instead of Manual has been better - when we were using Manual, some of the chicken would stick and burn. This might be because of the honey in the recipes? Hugh Acheson has an IP cookbook which I will get from the library when my number comes up on the waitlist. We made hard-boiled eggs in it this weekend and they peeled much more easily than when we make them on the stovetop. I have a number of recipes we haven't tried yet (including something for wild rice that supposedly gets creamy like risotto?).
  3. Thank you @curls, I will try the pot-in-pot method for oatmeal! @ktmoomau, I would be happy to see this thread be more active! We've used both the slow-cooker and the pressure-cooker aspects of the Instant Pot. I'll pull up some recipes over the weekend and put them here. One simple one we like is honey spiced chicken: 2 tsp. kosher salt 1/2 tsp. cardamom 1/2 tsp. cumin 1 tsp. allspice 1 tsp. nutmeg 1 tsp. paprika (optional) 2 tsp. garlic powder 1/2 cup honey 1/2 cup water 2 T. apple cider vinegar 2 lbs. chicken thighs (we tend to use boneless skinless) Mix spices together and set aside. Mix honey, cider vinegar and water. Set aside. Untuck the chicken thighs so they lie flat. Cover all sides in seasoning and place the chicken in the inner pot. Pour the honey mixture over the chicken. Lock the lid in place and seal the steam nozzle. Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes. Natural release for 5 minutes then quick release any remaining pressure. Serve the chicken with the excess glaze. We've modified this by pouring in 1 cup rice and 1 cup water after step 5 - make sure to get the rice wet. The rice absorbs all the flavors and is delicious.
  4. I have not made yogurt but I have a friend who has and loves it.
  5. Churrascaria and Rodízio

    Thanks, Don - my last churrascaria meal was also at Fogo in DC, but even longer ago than that. I enjoyed it very much and thought the salad bar in particular was terrific (relevant since that is what I may stick to this time), but it's far too long ago to rely on.
  6. Hi all - Our teen had his first trip to a churrascaria elsewhere this summer and loved it. We usually go to Ray's the Steaks for his birthday, and I know the steaks there are higher quality, but we were thinking of taking him to a churrascaria for his 18th birthday with a few friends since he enjoyed the experience and the food so much and it's a milestone birthday. Unending skewers of grilled meats are definitely fun and appealing at that age. I'd probably just have the Market Table and sides, which would be fine for me. It looks like there haven't been comments on Fogo de Chao, Chima Brazilian Steakhouse, or Texas de Brazil in a few years. At this point, do folks have thoughts on whether one is better than the other? I noted that Fogo has a weekend brunch for less ($39 instead of $50 at Tysons), that includes the full churrasceria - not sure if they don't have the better cuts of meat (which I've seen in the Fogo threads) then, or if they're just assuming people will eat less. Brazil de Texas in Fairfax charges the same for brunch as it does for dinner, and Chima doesn't have brunch. Thanks!!
  7. Garrison has been fantastic every time we've gone, and I've been able to get reservations on short notice. The place isn't empty when I go for dinner, but it's not as packed as it should be for this very high quality food, cooked extremely well. They do magic with vegetables, in particular, but everything has been marvelous. And service is great, and the bartender makes lovely mocktails. So I enthusiastically second porcupine's point. Go, eat, enjoy!
  8. Calamari

    Zaytinya has excellent calamari.
  9. Thank you! That'll be the plan, unless the celebrant chooses somewhere else.
  10. Auld Lang Cuisine

    I saw the Cambodian restaurant in the same Washingtonian interactive map that dcs posted. Saw it earlier this year, forgot about it until someone just asked about Cambodian restaurants. I grew up here, so my memory goes back a ways (though it's quite fallible). Hsian Foong was my favorite place for Chinese food in middle/high school. I miss Queen Bee, but I miss Cafe Dalat more, since that's where my husband and I went regularly for years, pre- and post-kid.
  11. Edit: one of our options is Kinship (we loved our meal there this summer, probably the best we had all year), and my spouse says he wouldn't worry about the B-team there, given the high quality. Do you think that's safe?
  12. Cambodian Cuisine

    I had my first taste of Cambodian food in a nice little Arlington restaurant around 30 years ago, but that place has sadly closed. Apr 28, 1988 - "Review: The Cambodian Restaurant" by Joan Horwitt on washingtonpost.com
  13. I have to thank this thread to introducing me to Jeni's, though I haven't been in person yet. Brambleberry Crisp is terrific.
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