How long does it take Instant Pot to pressurize? It’s a burning question on the minds of new Instant Pot owners everywhere. You’re excited to try out your shiny new appliance but don’t want to wait all day for it to come under pressure and start cooking. I get it. Many users forget to factor in the time it takes to pressurize in timing out their meal.
Source: How Long Does It Take Instant Pot to Pressurize? Quick Guide
Instant pot vs rice cooker? It all comes down to what you’re cooking and how much time you’ve got.
Source: Instant Pot vs Rice Cooker: Which One Should You Choose?
Level up your mac and cheese game by using your smoker. Here is a great recipe from The Stay At Home Chef.
Source: Smoked Mac and Cheese
Julie Chiou over at Table for Two brings us a great quick recipe for homemade french fries, oven-baked to golden perfection before being tossed with oil, parsley, and as much garlic as you’d like! This is the perfect side dish or snack! I’ve yet to meet fries that fly off the plate as quickly as these bad boys. Garlic fries are exactly as addictive as you think! It is already impossible to eat just one.
Source: Garlic Fries
Roasted parmesan potatoes are going to be your no-brainer, go-to side dish! They’re crispy, cheesy, and full of smokey, garlicky flavor! These are the best potatoes on the face of the planet! Potatoes are arguably one of the most versatile side dishes when you need starch or something of more substance for a side dish.
Get the Recipe Here: Roasted Parmesan Potatoes
These are what the pros use in their own kitchens.
Alias
7150 Farm Station Rd.
Warrenton, VA 20187
(540) 422-0340
https://aliasvinthill.com/
Farm to Table | $$$$
The newest entry into the fine dining scene in Northern Virginia is Alias. Chef Stephen Burke has created a culinary haven that marries innovation with tradition for a dining experience like no other. In the renovated space previously occupied by the Farm Station Café in Vint Hill, Alias seats around 30 in an open and comfortable setting. Alias boasts a menu featuring diverse dishes inspired by local ingredients.
We started with some magnificent Marinated Hawaiian Yellowtail. It melted in our mouths.
Our first course was this beautiful Grilled Atlantic Halibut a la Grenobloise with Charred Broccolini, Marcona Almond, and a Chive Beurre Blanc. The Halibut was fork-tender and seared perfectly. The Charred Broccolini provided a nice crunch to go with the smooth Grenobloise sauce.
The fresh bread and butter were a delight.
For an extra charge, we were offered a Summer Truffle Croissant. It’s truffles, what can I say.
Seared Marinated Foie Gras with Vanilla Poached Pears, Black Pepper, Crispy Shallot Crumble, and a Pear Liqueur Sorbet. Hands down my favorite dish. An incredibly subtle flavor explosion that takes you by surprise.
Grilled New England Scallops with Butternut Squash, Cardamom Buttermilk, Grilled Escarole, Bacon Broth, and Vadouvan. The Scallops were wonderful, and Bacon Broth seemed like it would make everything better. Vadouvan is a favorite of mine. An Indian curry spice the French insisted they could make better has become popular in recent years. I like it on popcorn.
For the main course, we had Smoked Rohan Duck Breast with Endive, Hazelnuts, and a Pomegranate Jus. The sweetness of the Pomegranate Jus with the Duck was perfect. The endive had just a hint of bitterness, not enough to keep me from eating it. Endive can be a challenge to prepare. Finding that sweet spot between a cooked, soft, mellow, nutty flavor and a bitter crunch is difficult.
Black Tea Panna Cotta, dessert before dessert.
Caramelized White Chocolate Mousse with Brown Butter Caramel, Compresses Apples, and Five Spice Ice Cream. Dessert is not an afterthought at Alias. They crushed it with the White Chocolate Mousse. I have no recollection of ever having a mousse this good. When you visit Alias, take someone with you who doesn’t like chocolate so you can eat theirs.
While Chef Stephen is in the kitchen, his wife Kelly manages the front of the house, providing guests with stellar service. The lighting is pleasant. There is nothing I hate worse than a dark restaurant that makes you feel like you’re eating in a cave. The noise level was light, at around 70 decibels.
We first met Chef Stephen when he worked with Chef John MacPherson at the venerable Three Blacksmiths in Sperryville. An excellent training ground. Alias isn’t just a restaurant; it’s a destination for an unforgettable dining experience.
Make plans to visit soon before Alias is discovered. Before you know it, it will take months to get a reservation.
Can you freeze garlic? Is sprouted garlic a goner? Do garlic keepers actually work? You’ll find all the answers here.
10-Minute Air Fryer Grilled Cheese has a super crispy exterior with gooey, melty cheese inside and is simple enough for the kids to make. I promise there’s no going back once you try making grilled cheese in the air fryer! This Air Fryer Grilled Cheese is so easy to make and turns out golden and toasty.
Source: Air Fryer Grilled Cheese
tango449eats 