My favorite part of Thanksgiving is the leftovers. Sneaking out to the kitchen late at night and cutting a sweet Hawaiian roll in half, then cramming turkey, stuffing, and gravy in there, then settling down to eat it slowly while reading a good book? Yep, that’s my idea of heaven. This year, up your post-Thanksgiving game by taking those same ingredients put putting them in pockets of light, crispy puff pastry.
I don’t know about you, but I’ve always stayed away from Beef Wellington because it just seems risky to cook for company. Once the puff pastry is properly cooked, what’s the steak like? Is it undercooked? Or worse, overcooked? No way to know, without cutting into one. Unless, that is, you make sure your steak is cooked perfectly beforehand. Enter one of the best uses of sous vide I’ve ever soon and, recently, one heck of an anniversary dinner.
What I love most about these wings is their crispy exterior followed by juicy interior, without ever having to fry them. The secret is in the baking powder and salt coating while sitting in the fridge all day. Add that to a layer of smoke followed by a spicy Korean sauce, and they’re simply amazing. If you don’t have a smoker, a bbq on indirect at 300°F or even an oven would work just fine for these.
I’ve made these delicious little jars a number of ways over the last six months. I first added pumpkin to them, with gingersnap crusts. Then I did mint chocolate, New York with graham cracker crust and strawberries, and finally today this Oreo version. Each version has been simple, easy, and gone in minutes.
This is the first in a series of basic videos on how to make your own vinaigrette salad dressing at home. The basics are simple: combine 1 part acid (balsamic vinegar, white wine vinegar, cider vinegar, etc) with 1/3 part emulsifier (mustard, honey, mayonnaise, egg yolk), slowly whisk in 3 parts oil, then finish with any final ingredients such as shallots, blue cheese, fresh herbs, or crushed nuts.
Starbucks Sous Vide Egg Bites, move over, the new Queen of breakfast is here. Ok, I really don’t know the sex of custardy egg dishes, but these certainly taste like they’re fit for a queen. Creamy egg filled with savory bacon, caramelized shallots, and delicious gruyere cheese? Yes, please! Even better, you can whip up a dozen of these jars with as little as a half hour of work (with unattended time for cooling and cooking), and they keep in the fridge for up to two weeks!
Cooking with fire is fun, as long as you’re careful. It impresses guests, it adds great flavor, and you get to light stuff on fire! This recipe is simple, the key steps being making sure to coat the spices in butter before adding the alcohol, turning the flame off before adding alcohol, then letting the alcohol heat up for 5 seconds, and lighting the edge of the pan with either the stove flame or a long match or bbq igniter. Feel free to try peaches flambe, substitute nutmeg and clove for the ginger and cardamom, even use spiced rum instead of dark rum and amaretto. It’s very versatile, and how can you go wrong with fruit, butter, spices, and alcohol?
This is the first in an ongoing series of technique videos I’ll be posting, giving short tips and important details on everything from (obviously) flambéing to broiling to marinating. The accompanying recipe, in this case bananas flambé, will be posted two days after the original technique video. Consider this a teaser, and a good video to watch if you ever want to try a flambé recipe of your own.
In the last year, I’ve become a huge fan of roasting vegetables. The high heat and subsequent browning gives the vegetables more flavor, and they become delicious with almost no other additions. The roasted broccoli with chili and garlic, for example, or oven roasted tomatoes, let me cook healthy and simply but still keep a ton of flavor. This roasted green bean dish is another example, and one that I hope will enter your regular cooking rotation the way it has mine.
Warning: there will be deliriously unhealthy food here. There will be wholesome, nurturing cooking here. There will most definitely be crazy ideas, harebrained schemes, and madness. Continue at your own peril.