See for yourself what's taking root at Aurora's DeLaney Farm. [vimeo 298598457 w=640 h=360] DeLaney Farm Bounty from Sentinel Colorado on Vimeo.
While the rice cooked, we prepared our ingredients for a quick but flavorful chili. We found that treating ground beef with salt and baking soda ensured that it would remain moist and tender, even with a short cooking time. Blooming ground cumin, minced garlic, and chipotle chile powder boosted their potency, which contributed complex flavor to the finished chili.
We started by toasting and simmering the rice, flavoring it with lime zest and juice to brighten it up. We then transferred it to individual serving bowls, which we kept warm in a low oven.
Tying the roast at intervals with kitchen twine made it more compact and helped give it an even shape, which promoted even cooking. To up the tenderloin's mild flavor and help it hold on to its juices, we salted the roast before cooking. A smear of softened butter added before cooking also helped counteract the leanness and mildness of this cut with a minimum of fuss.
Cooking the salmon on a foil sling made it easy to transfer in and out of the multicooker, and propping the fish up on lemon slices insulated it from the direct heat.
For a simpler route to a yeasted, croissant-like pastry, we added a packet of yeast to a quick puff pastry dough. We created long, thin pieces of flake-producing butter by adding chilled butter to the dry ingredients in a zipper-lock bag and rolling over it with a rolling pin. Orange zest and juice offered sweet, citrusy brightness.
"The evidence is not as strong as it seems to be," Ioannidis said.
"People used to get all the coloring all over their fingers. We now kind of laugh at that," said Richard Matoian, executive director of the American Pistachio Growers, a trade association.