2019 #FavouriteThings Holiday Gift Suggestions – T-fal ActiCook & Stir One-Pot Multicooker

This is going to be the gift that keeps on giving! Make all your holiday favourites and save time in the process. The “pot” has become a big deal with an almost cult following but if you don’t have an T-fal ActiCook & Stir One-Pot Multicooker you don’t have the ultimate kitchen cooker.

I was so excited when the T-fal ActiCook & Stir, plus the T-fal Sapphire fry pan, arrived. I unwrapped it right away! Receiving the T-fal ActiCook & Stir coincided with an upcoming dinner with old friends. So I decided to put the T-fal ActiCook & Stir through it’s paces.

I just love the ActiCook and see myself using it a lot over the holidays. It’s large capacity makes it ideal for entertaining. It combines all the best components of a slow cooker and more.

So how did it all work out? I’m going to show you in pictures and then I’ll give  you the recipe I used. First, and foremost, you have to know how easy the T-fal ActiCook was to use.

I admit I am very new to using the T-fal ActiCook but I became a convert after just one use. It is about as close to fool proof as you can get. On my first trial run it worked almost perfectly. I say almost only because I thought I had the Stir feature turned on and apparently I didn’t, oops. For my next meal I will be more careful and pay more attention. In defence of my blunder I have to tell you that my very good girl friend was over for dinner and we teamed up for the T-fal ActiCook’s first time. We had so much fun coordinating the set-up and implementation.

My guests said the risotto was the best they had ever had! I’m sure it had everything to do with the T-fal Acti Cook & Stir. The risotto was rich and creamy. Best part? You didn’t have to spend all that time standing over the stove stirring the risotto because the T-fal ActiCook & Stir did all the work!

Mushroom Risotto

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound white and or brown mushrooms, sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

First, I’m pretty sure I used more butter just because I love my risotto very rich and it was. The best part? I just threw everything into the T-fal Acti Cook & Stir pressed a few buttons and viola perfect Mushroom Risotto. Note: I ended up with enough risotto for about 8 people. Amazing how much the T-fal Cook & Stir holds – 8 cups.

Also served: first course a Beet Salad. Very simple thinly sliced cooked beets (I used red but a variety would also work) finishing salt, goat cheese mixed with whipping cream to make a soft and smooth consistency, top with a good quality olive oil and freshly chopped mint.

Main course Seared Scallops with Vegetables

• 12 large sea scallops, patted dry
• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup sliced red onion
• 2 cups baby spinach

In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Season the scallops with salt and pepper, add to the skillet and cook for 1 minute. Add the asparagus, cherry tomatoes and red onion and cook for 2 minutes. Turn the scallops, then cook until the tomatoes are shriveled and the scallops are cooked through, 2 to 3 minutes. Remove from the heat. Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute. Note: I cooked with vegetables separately because I like my scallops just done with good caramelizing which you don’t get when you mix in the vegetables. No surprise I added butter to the olive oil for searing the scallops.

This dish must be served immediately to avoid soggy vegetables.

Dessert: I whimped out and served good quality shortbread cookies (from Scotland, made with only butter, no oils or shortening) and a pot of tea.

My favourite wine pairing with scallops is always a Chardonnay. The Meyer Family Chardonnay was perfect. Meyer is well known for their fabulous Chards and also some pretty incredible pinot noirs.

The T-fal frying pan still hasn’t had a workout but as a committed carnivore there will be a steak in it’s future!

I received the T-fal Acti Cook & Stir and a T-fal Sapphire fry pan in order to facilitate this feature and review. All opinions are my own.

Bon appetit!