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…… Continue reading Grilled Pork Chops, BBQ Carrots and Ranchovy Dressing (Combustion Inc. Thermometer Overview)
Category: Root Vegetables
Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes
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…… Continue reading Grilled Sous-Vide Tri-tip, Kale Salad, Double Baked Potatoes
Duck Fat Potato Cake
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…… Continue reading Duck Fat Potato Cake
The Nomad: Scallop Seared with Parsnips and Grapes
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…… Continue reading The Nomad: Scallop Seared with Parsnips and Grapes
Glandoulat: Red Beans and Pork with Carrots from the Southwest of France
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…… Continue reading Glandoulat: Red Beans and Pork with Carrots from the Southwest of France
Manresa: Assorted Potatoes, Curds and Whey, Norinade
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…… Continue reading Manresa: Assorted Potatoes, Curds and Whey, Norinade
Pork Shoulder, Grits, Roasted Carrots and Garlic
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…… Continue reading Pork Shoulder, Grits, Roasted Carrots and Garlic
Sous Vide Corned Beef and Great Colcannon
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…… Continue reading Sous Vide Corned Beef and Great Colcannon
Oven Dried Tomatoes 