- This week we?announced AI-enhanced smart accelerometers?that embed advanced processing engines on the same die as the MEMS sensors to reduce latency and system power. As the Edge, these accelerometers (the?LIS2DUX12?and?LIS2DUXS12) can recognize complex gestures, such as specific hand movements and?activities like walking and running or status like shaking or bumping before sending a signal to wake the system processor.?
- We also?highlighted new 65W and 100W high-voltage wide-bandgap power converters. The?VIPerGaN100?and?VIPerGaN65?are compact and highly integrated devices for switched-mode power supplies (SMPS) for USB-PD chargers, home appliances, smart-building controllers, lighting, air conditioning, smart metering, and other industrial applications.
- On the?blog, this week we posted a?story showing a 10x performance improvement in a vision AI application?running on an STM32H7?from?NVIDIA's new TAO Toolkit 5,?which support the ONNX quantized format, gives developers using STM32 MCUs a new way to?build machine-learning applications. A second?story highlights our newest EMVCo 3.1 reader (and reference design)?to speed the development of contactless payment systems.
- Two big conferences on tap for next week: ST is presenting 5 papers and 5 posters at the?IEEE International Reliability Physics Symposium?(IRPS) and 4 presentations at the?TinyML conference.?The?links to IRPS and TinyML?highlight the ST presentations. We'll also be presenting 5 papers and posted?at?Smart Systems Integration?and ST's?Executive Vice President of the?MEMS Sub-Group in our?Analog, MEMS and Sensors Group, Andrea Onetti will be delivering the keynote on, "How smart inertial sensors can bring accuracy and safety in AVs" at?EE Times Advanced Automotive Tech Forum. I can provide copies of any of these papers.?
- A personal thank you to all of you who stopped?by the ST booth at Embedded World last week and APEC this week. The events teams did masterful jobs in coordinating the activities, the applications and?marketing folks shared high-quality demos that presented ST's incredible portfolio of products -- and I'm hoping that I did a good job with my media and analyst friends in guiding you to stories you'd think worthy of sharing with your readers. Please let me know if I can help with any of your stories.?
As I'd gone for a bike ride the day before I was supposed to leave for Electronica in November and wound up with a broken collarbone, my ST colleagues made me promise not to ride before last week's Embedded World. Instead, I spent the day in the kitchen -- and my family was particularly happy with the Moroccan Chicken Tagine that resulted from that effort.
While I didn't get a taste -- we had other plans for the Saturday night -- and I was cooking for the Sunday dinner I'd miss while flying to Nuremberg, the feedback from my daughter was that this recipe "was a Wow," a compliment she doesn't give often.?
We're all big fans of the Moroccan flavor profile focused on the 3 Cs (cumin, coriander, and cinnamon), with paprika, garlic, and ginger, too! To meet my family's particular tastes, I'd used a pinch of cayenne (instead of the recommended 1/4 teaspoon) and left out 1/2 cup of Greek cracked green olives. They'd both add character and complexity to the sauce, so feel free to add them, per the original recipe.?
Making this -- and attending Embedded World -- where I got to share ST's latest innovations and could catch up with colleagues and media friends, was way better than a bike rode. Next time I make this, I'll even get to try it.
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- pinch of cayenne pepper
- ? teaspoon ground ginger
- ? teaspoon ground coriander
- ? teaspoon ground cinnamon
- 1 lemon
- 5 cloves garlic, minced
- 8 bone-in, skin-on chicken thighs (about 4 pounds) (the skin is for flavor but is removed half way through cooking. It is not intended to be served with the dish.)
- Salt and ground black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, halved and cut into ?-in-thick slices
- 2 tablespoons all-purpose flour
- 1? cups chicken broth
- 2 tablespoons honey
- 2 large or 3 medium carrots, peeled and cut crosswise into ?-inch-thick coins
- 2 tablespoons chopped fresh cilantro leaves
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Save the remaining zest.?
- Season both sides of chicken pieces with 2 teaspoons salt and ? teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until it has browned at the edges but the pieces still retain?their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ? teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous, rice, or your favorite grain to soak up the sauce.
