Sous vide can be a useful tool. Just don’t overuse it.
Search Results for: sous vide
I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I’ve ever made. I used to like gizzards. Now I love them!
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
After months of struggling with NOMA, the cookbook from the Danish restaurant considered to be the best in the world, I finally get it. Food is about time, and place. And meaning.
Thank Holly for the name of this dish: Cheek by Jowl. Braised wild boar cheek served with fresh spring veggies, a saffron cream sauce, and crispy pork jowl.
If this dish looks fancy, that’s because it is. I make no apologies on this one. That said, it is not terribly difficult to pull together if you follow the recipe. I created this dish for a duck hunter’s dinner in mid-winter, and I wanted to highlight the winter veggies available: Butternut squash, jerusalem artichokes
Think of this as a Scandinavian summertime dish: Gently poached salmon served simply, with a mixture of sour cream, horseradish and dill. Perfect with little fingerling potatoes. Simple, but seriously good.
Just because you’ve skinned and breasted your doves does not mean you can’t make beautiful food with them. This is a Spanish-inspired food