Let’s add to the variety of side dish recipes with another sous vide prepared vegetable. I found this recipe on the All Recipes website and immediately knew I had to try it. While I was intrigued by the simple, Asian inspired sauce it was cooked in, I opted to move slightly west for my inspiration India. Wanting to keep it simple, I cleaned and cut up the cauliflower, added two heavy soup spoons to the bottom of my recloseable bag for additional weight, added the cauliflower, ghee and garam masala. Once closed, I used…
Last week was a rare appearance of gin on the Friday cocktail post, so I decided to add another this week after I received so much fanfare for the Gin & It. Now, this cocktail is quite the conundrum because it has been published in a variety of possible concoctions. If you do not believe me, read this absolutely wonderful brief cocktail history for yourself, compliments of Jamie Boudreau’s post on Spirits and Cocktails! My thanks to Jamie for his thorough research and witty writing! This Trilby variant is the kissing cousin to last…
Tonight’s post is another of my attempts to foolproof a single serving dish. Previously, I have made single servings of rice, mashed potato, and farro. This time I want to tackle another of those tough to cook ingredients – lentils. On the stove top, lentils have a reputation for either being under or over cooked. Under cooked lentils are crunchy and when over cooked, they blow out and become mushy. Couple that challenge with also cooking a small amount and the effort becomes frustrating. Sous vide cooking is once again coming to the rescue…
Tonight’s dish is another demonstration on how cooking sous vide makes meal preparation easier and basically foolproof. Have you ever overcooked a fillet of fish in a pan? I bet you have and I know I have. Heck, I bet that anyone who has ever cooked fish has overcooked it at least once. Well, sous vide helps you by cooking it gently in a vacuum bag within a water bath – always done and never overcooked. After the water bath soak, the easiest and most fun part is all that is left – searing…
This dish comes from New York’s Momofuku Ssam Bar by way of Sam Sifton and the NY Times. I saw this dish in a recent email and thought ‘dang, that looks good!’ and upon reading more, I just knew I had to make it. Chefs David Chang and Tien Ho have created a deeply flavorful fusion of Korean, Chinese and Italian cuisine with this dish. Of course, I made a few minor adjustments in order to cook this dish for one. This dish follows closely on the tails of its distant cousin…
Happy New Year everyone! For this first Friday of 2018, let’s indulge in a gin cocktail. No, not your typical martini per se, but a sibling to that vaunted and oh-so difficult to peg down bar staple. This simple twist on that martini features bold botanicals that sooth while warming the soul. Made with London dry gin and Italian vermouth, this ‘Gin & It’ has as clouded a back story as any cocktail. My research came up with many various ways it came into being, but the one that resonates with…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for…