I have been playing with the Combustion Inc. predictive thermometer for a bit now and made some awesome food with it including these lovely pork chops. It’s not really a substitute for cooking sous vide in every case but in some cases it is because it provides a lot of information about what is happening […]
Combining grilling over charcoal with sous-vide precision cooking is the ultimate best-of-both-worlds approach. This is especially true for cuts of beef that are a little tricky to get right like the tri-tip. It has an uneven shape and thickness, it can also come out tough or dry if not cooked and sliced right. In this
Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes Read More »
I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. Still cooking and baking is one of the few mind relaxing activities in these times of home quarantine and COVID! This potato “cake” is a relaxing repetitive activity that makes
Duck Fat Potato Cake Read More »
Parsnips and scallops are a delicious match. The coolest thing about this recipe from The Nomad Cookbook is the various ways it uses parsnips. I am especially fond of the cooking method and result of the “pressed parsnip planks” (say that ten time real fast!). I will be using that again for sure. Other than
The Nomad: Scallop Seared with Parsnips and Grapes Read More »
Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France. It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since I
Glandoulat: Red Beans and Pork with Carrots from the Southwest of France Read More »
The Manresa cookbook from the three- star restaurant of the same name in California is a beautiful, inspiring and thoughtfully written book. I read it cover to cover and frequently flip through it to read various parts every so often. Chef David Kinch got my attention when he was featured on a season of The
Manresa: Assorted Potatoes, Curds and Whey, Norinade Read More »
Work has been really crazy these last couple months or so. I’ve had several posts I wanted to get up here but have not had the time. So, it’s really nice to take a short break and get this posted. It’s a very nice and great looking dish of pork cooked slow and portioned into
Pork Shoulder, Grits, Roasted Carrots and Garlic Read More »
For St. Patrick’s Day we had corned beef and cabbage. Not the stinky slow cooker pot of meat and mushy vegetables, but some awesome home-cured perfectly cooked beef with “The Best” Colcannon. making corned beef from scratch is time consuming but pretty easy to do. I used the recipe and process from ChefSteps.com and it
Sous Vide Corned Beef and Great Colcannon Read More »
Recently I needed to cook some pork chops for dinner. These are delicious thick ones from free-range pigs courtesy of the local Yonder Way Farm. It was mid-week on a school night and I needed them to be cooked pretty quickly for dinner along with some fried rice. No time for sous vide-ing for an
Pork Chops with Sage Salt, Purple Potatoes and Cracklings Read More »
A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from white to green to orange and purple. I started thinking about one dish that can combine lots of these varieties in various preparation. This delicious and satisfying vegetarian dish is
Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves Read More »