Sous Vide Salmon with Miso Bok Choy; Salmon Sashimi with Hot Oil and Sesame

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

Flank Steak Bulgogi with Sesame Salt; Mixed Greens with Ssamjang Dressing

Grilled Rainbow Trout with White Beans, Arugula and Caper Vinaigrette

Grilled Rainbow Trout with White Beans, Arugula and Caper Vinaigrette; Heirloom Tomato Salad

Smoked Pork Loin with Apples and Calvados Sauce

Smoked Pork Loin with Calvados Sauce and Apples; Apple Potato Pancakes with Creme Fraiche

Argentina vs. Japan

Applewood-smoked flat iron steak with chimichurri sauce; cilantro rice; sugar snap peas with miso butter, tare, radishes and horseradish.

Homemade Paneer

Grilled Lime-Miso Shrimp with Corn, Roasted Onion, Bacon and Miso Butter

Pho Shizzle

Homemade Pho with organic sirloin.

Brined, Cold-Smoked Chicken

Brined, Cold-Smoked Chicken. Asparagus with Miso Butter and Slow-Poached Egg. Basmati Rice. Quick-Pickled Kirby Cucumbers.

Sausage Tortellini with Basil Pesto

Sausage Tortellini with Basil Pesto. Grilled Summer Squash, Zucchini and Italian Peppers.