ddelima

My mouth is watering right now after seeing these pictures... Great job!

So easy to get inspired on this tread with amazing dinners shared by all of you. Last night dinner was Filet Mignon with Veal Sauce Reduction and Fried Chickpeas With Chorizo and Spinach. Beef was cooked SV at 131F for 1 hour, flash pan seared and served over a veal stock reduction. The chickpeas were made using Mark Bittman's recipe: http://www.nytimes.com/2010/02/24/dining/24mini.html?ref=dining

Chocolate Custard with Raspberry and Dark Chocolate Center

:-) Bacalhau is my favorite fish and is so versatile in the kitchen. Plus, because it is salted can travel well and is guaranteed all year long. BTW, your shrimp is looking great.

Bacalhau Sandwich with Parsley and Chorizo Salad Avocado Sorbet

Braised Chicken with Sherry and Cream & Roasted Potato Stacks This is quickly becoming a really popular book in my kitchen ☺. This time my wife and I decided to try the braised chicken. She was tempted to try this recipe since she saw the picture in the book for the first time. The result was amazing, given the ingredients selection that the author developed for this recipe. You can’t go wrong when you mix sherry, cream, leek, pancetta, truffle oil, chicken broth made from scratch and a couple of other tasty ingredients.

Polenta with Sous Vide Oxtail and Grape Tomatoes. First time making polenta from scratch... not bad at all.

Did the mushroom soup today. Very flavorful and earthy. The mushroom powder really quick in with a strong note of taste. It will be on my shortlist of easy/tasty soups to make again :-)

Ditto on SV turkey. I did mine yesterday. I bought a 20lb bird from a local turkey farm in my area, brined for 24 hours and cooked the breasts at 150F (2h), thighs at 150F (2.5h) and legs/wings at 140F (8hs). I finished the breasts in the oven for 30 minutes, legs/wings deep fried and tights pan fried. The result was crunchy in the outside and very moist on the inside. Stuffing was done meatloaf stile with breadcrumbs, onion, celery, eggs and turkey liver and stock. I sliced it and grilled just before serving.

C. sapidus: what I noticed was a super concentrated flavor and color. Almost tasted like "raw" but with all the tenderness that it incorporated with the SV. The color also was very concentrated. Basically a lot of what we waste in terms of color and taste by cooking on traditional ways stayed there on the bag. BTW, cooked at 185F for one hour.

A couple of dinners cooked in the last week: Rice, Beans, Spice Sausage and Carrots cooked Sous Vide. Unbelievable color and taste on the carrots. They tasted quite different from the traditional carrots I was used to. Definetely will do this again. Cauliflower, Bacon and Arugula Salad. Chicken Tikka Masala.

This one was store bought but I plan on doing that next time. Relatively easy and will perfume my house...

Crispy Potatoes with Country Ham... I'm in love with duck fat ;-)

Try it next time and let me know how it goes. I love prosciutto too :-)

Anything mortadella! Mortadella and cheese is my favorite... no pistachio BTW. Fried thin mortadella slices folded in squares, with melted cheese on top of it, on a French baguette.

Blether: well... no flip on my case but if you consider over easy as cooked on both sides I'd say it is over easy as I had the yolk light runny and the white more on the firm side. ;-)

Heidih, thanks and you're right, I did not flip that egg. It was cooked for a few minutes in a 350F oven, inside of an English muffin ring on a Silpat mat.

This was my breakfast last Sunday. A simple croissant (store bought), over easy egg and smoked bacon.

Spaghetti with White Wine and Lemon Cream Sauce, Shrimp, Bacon and Blue Cheese. I cooked it today for lunch/dinner. As much as I am reluctant to mix cheese and seafood, this combination was great.

First post here, so be nice to me ;-) Sous Vide Salmon with Roasted Carrots, Sauteed Shiitake and Cremini Mushrooms. This was my first sous vide experience and I went basic, using my kitchen sink and following chef Maxime Billet's recipe. The result was outstanding! Now, I have a Supreme Demi on order and hope it will only get better from here onward.