Stir-frying the baby bok choy in a bit of sesame oil.
Prepping the scallops and finishings.
Scallops with Sesame Bok Choy and Sweet Potato with Miso Scallion Butter
Roasted Monkfish with Miso-Sake Broth and Mashed Turnips; Sake Gelee. “A perfect 10″, according to my live-in food critic. The mushrooms atop the monkfish are the ever-elusive hon-shimeiji.
Cubism at its finest. Sake gelee awaiting the main dish…
Sous Vide Chicken Breast with Truffle Butter, Corn Pudding and Wilted Spinach.
The second experiment with the Sous Vide Supreme, and another masterpiece. The chicken was cooked with nothing but a bit salt, pepper and some amazing truffle butter. It didn’t really need anything else at all. Well, other than the shiitake mushroom-shallot sauce that I topped it with.
A photo opportunity.
About to introduce the vacuum-sealed salmon with a bit of lemon zest, salt and pepper to the Sous Vide Supreme on its maiden voyage.
Salmon sashimi prepared with a hot sesame oil and soy dressing, scallions, black toasted sesame seeds and cilantro.
The salmon was cooked to perfection in about 20 minutes. One thing that I found a bit odd in my first encounter with preparing a sous vide dish was the lack of smell. It seems extremely futuristic and sterile to not have any sensory input along the lines of smell and sight during the cooking process. Despite this, I think that I’m going to get some great use out of the Sous Vide Supreme.
Flank Steak Bulgogi with Sesame Salt; Mixed Greens with Ssamjang Dressing
Grilled Rainbow Trout with White Beans, Arugula and Caper Vinaigrette; Heirloom Tomato Salad
Smoked Pork Loin with Calvados Sauce and Apples; Apple Potato Pancakes with Creme Fraiche