Used the multi-pot to cook up a big batch of Bourbon Beef Stew (recipe here) for dinner guests. I sauteed the beef in the multi-pot, along with the onions and then added the remaining ingredients and used the soup/stew feature to pressure cook for 20 minutes. I then used the slow-cooker feature to let it cook for the rest of the day.
I have been using potato starch in lieu of flour for gravies and thickening. It makes for a satin texture and I really like it. Bonus, gluten-free.
The bread was not gluten-free and we had two loaves of it. Using this recipe and my new KitchenAid.
Sure looks like someone nicked a cookie before I got my photo
And for dessert, Dark Chocolate Chip Cookies (recipe here) – again using the new KitchenAid. I’m enjoying it and can’t wait for the big Christmas cookie baking session in December.
Bonus Gabe supervising the cooking: