Rabbit is very under appreciated in the US. I’m sure it’s due to the whole cuddly-pet-bugs-bunny thing. We really are missing out because a rabbit can be very tasty if cooked right. It’s mild and does NOT taste like chicken. The problem with cooking rabbit is that the legs are very different than the loin […]
Rabbit, Three Ways Read More »
Let me preface this post by admitting my mistake. I overcooked the salmon. Sous Vide fish is usually cooked around 120F and in the case of oily fish it can be even cooked at a lower temperature for a semi-raw effect. For some reason I got my temps confused and cooked this nice piece of
Sous Vide Salmon, Brown Rice Risotto and Parsley Sauce Read More »
I’ve been exploring Sous Vide cooking using my Immersion Circulator often with excellent results. Deli-type meats seem like a no brainer for this cooking method, in this case for corned beef. To prepare the beef, I used a good even piece of brisket (even thickness matters a lot for this method) and trimmed most of
Corned Beef cooked Sous Vide Read More »
I’ve never cooked venison. Sure, I have used sausage made with venison, but never a nice piece of backstrap. So, when a friend of ours was kind enough to give us some of that tender lean cut of deer, I knew I would cook it for a special occasion for Diana and I. This past
Venison with Braised Red Cabbage and Parsnip Read More »
It is really inspiring reading Michale Laiskonis’ Workbook blog. I make it a point to visit the blog and save any new recipe to my collection. You never know when I might need to make a fizzy tablet or a blue corn soda. Not today though. Today, I am posting about another sweet treat done