Weekend Recap
Well, I am not sorry to say we are still stuck on our sous-vide machine. I will do a post soon, very soon on something other than sous-vide (enter protein here) but until then we can’t get enough of our little thermometer that could.
Blakeney and Jake came over Friday night for a “grilling” night, except we sous-vide then seared for maybe two minutes on the grill. I also made roasted potato wedges and a sour cream dipping sauce.
When entertaining, I like to cook things that don’t need my attention all night! These roasted potatoes took care of themselves in the oven and the sour cream sauce can be made several days ahead.
Bowen’s mom brought us back my two FAVORITE cheeses from San Diego–Burrata and humboldt fog (thanks Hallie and Mary Louise!!). Of course we had to have Burrato and tomatoes (I used heirloom since vine tomatoes are not yet in season) and humboldt fogs with fig jam. Here’s some pics of what we served up this weekend.
Cooking these days while showing our house is limited, I feel a raw foods diet coming on quickly 🙂 but stay tuned, once we get in our new kitchen I will be pumping out lots of new recipes. Happy Monday everyone–hooray for sunshine!!
Sour Cream Chive Dipping Sauce:
3/4 cup sour cream
1/2 lemon, juice and zest
2 T chives, minced
2 cloves garlic, minced
kosher salt and cracked pepper to taste
Combine ingredients and serve. The longer it sits, the better it gets 🙂
Sous Vide Steaks
Season steaks with kosher salt and cracked p, add butter and herbs and steaks to vacuum seal bag or ziploc and seal airtight. Set water bath temp to 124 degrees, for 1 hour (for 2 inch thick steaks), thicker steaks will stay in water bath longer (use google for a guide)..take steaks out of sous vide bags and sear in skillet on both sides with 1 T heated oil..
