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ddelima

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Everything posted by ddelima

  1. ddelima

    Dinner! 2012

    Sous Vide Filet Mignon with Warm Mushroom Salad and Duck Fries
  2. ddelima

    Dinner! 2012

    You got it Sir. I hope you try it and let me know the results!
  3. Ham and Pea Soup. This recipe is very straight forward and the result was great. The soup was very creamy in the end without any addition of cream and the texture and flavor were incredible. The key on this recipe for me was to take the time to develop the ham and vegetables broth from scratch which was the major flavoring agent. Two things that I noticed: 1. Using the exact quantities called out in the recipe, the quantity of soup was enough for 2 people instead of 4 as the recipe says. It could be that my straining techniques were not as productive as the book. 2. The grapeseed mint infused oil I did not care for and could barely taste the mint so I will probably skip that the next time. I have a good amount of leftover ham that will be used for sandwiches and salads this week :-)
  4. ddelima

    Dinner! 2012

    Ham and Pea Soup, from Heston Blumental's at Home cookbook. The ham and vegetables broth is the major flavoring agent on this soup and it worked really well.
  5. ddelima

    Dinner! 2012

    Jmahl... your gumbo looks great! Leek and Jerk Beef Risotto with Red Wine Reduction for dinner tonight.
  6. ddelima

    Dinner! 2012

    ScottyBoy: that curry cream with the scallop must have been a hit indeed! Dinner tonight was Sautéed Beef Tips with Crispy Kale and Polenta Bianca. First timing using Moretti polenta and was really good.
  7. ddelima

    Dinner! 2012

    That sounds good... I will have to try it.
  8. ddelima

    Dinner! 2012

    Momofuku Pulled Pork w/ Mustard Barbecue Sauce and Potato Salad
  9. ddelima

    Dinner! 2012

    ScottyBoy, nice idea of coppa chips. Last night I went with Fettuccine Carbonara "tradizionale"
  10. Kenneth, thanks for the inspiration :-). I made the 24 hours slow cooked wings this weekend and the result was a success. The wings went on a bag with salt, pepper and duck fat, sous vide for 24 hours at 140F and then went to the freezer. I then fried them at 375F for 10 minutes. They were moist on the inside and super crunchy on the outside. To go with the wings I made a blue cheese sauce, sriracha sauce on the side and some guacamole.
  11. I actually compressed and cooked them for 15 minutes at 73C. Next time I will cook a bit more hoping to extract a little more of the juices that I can use as a sauce for the french toast. Since these were quite firm peaches the cooking time softened them nicely.
  12. ddelima

    Dinner! 2012

    Percyn, love steak and eggs... great picture too! Tonight dinner was Roasted Asparagus and Sous Vide Cod, seasoned with cumin, salt, pepper, butter and cooked 132F for 45 minutes.
  13. ddelima

    Dinner! 2012

    Leftovers became a Tri-Tip Carpaccio :-)
  14. ddelima

    Dinner! 2012

    Had an assortment of side dishes and my favorite beef cut all cooked sous vide. Tri-Tip Roast (128F @ 6 hours), Carrots with Toasted Onions (182F @ 1 hour) and Russet Potatoes (182F @ 3 hours). Accompanied by white rice cooked with duck fat and arugula salad.
  15. ddelima

    Dinner! 2012

    mm84321 such great presentation and attention to detail! Your plates they all resemble me of the Mordernist Cuisine cookbook. Please keep feeding us with you art.
  16. ddelima

    Dinner! 2012

    Sous Vide Pork Belly with Creamed Spinach Seasoned with coriander, cumin, cinnamon, salt, brown sugar and red pepper flakes and cooked at 75C for 48 hours. The good: pork was super tender, tasty and melted in the mouth. The not so good: the combination creamed spinach and pork belly turned out quite heavy but that was what I had in the pantry ☺. Next time I will pair it with a light salad or white rice to better break down all the pork goodness.
  17. ddelima

    Dinner! 2012

    Tonight's dinner... seasoned with smoked salt and garlic and cooked 60hs at 133F plus 12hs at 144F. 72-Hour Sous Vide Short Ribs with Broccoli Salad
  18. Roast Chicken with Wild Rice and Crispy Kale I like the final result as far as seasoning of the chicken and level of moisture. The mustard reduction with tarragon and parsley also pairs very well with the chicken meat. One thing I may try to do different next time is the chicken temperature for roasting where Heston recommends 60C for the thickest part of the breast. Turned out I had a few red spots on my chicken specially near the bones. Next time I will try to bump it to 65 or 70C.
  19. ddelima

    Dinner! 2012

    Brown Butter Risotto with Langostino
  20. Sous Vide Scrambled Eggs with Sourdough Toast. It's becoming a regular these days. Lovely texture from the eggs. I followed Mr.Myhrvold's recipe using 2 whole eggs and one yolk, with grated gruyere. (NOTE FROM MANAGEMENT: This discussion is a continuation of the original Breakfast! topic).
  21. ddelima

    Dinner! 2012

    Marinated Salmon with Roasted Sweet Potato and Broccoli Both the broccoli and sweet potato were cooked sous vide. I learned that I am not a big fan of broccoli SV but the potatoes turned out very nice.
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