Friends out there! This is shit is crazy good, so do try it! I stole this from here and adpated it a little (as usual). You’ll need:
Sous Vide Duck Breast
Yesterday’s Dinner for two. I should really work on the presentation, but – man! – this was delicious! The sous vide gadget makes sure the duck breast comes out perfectly, pink in the middle and absolutely not overcooked. I really like that thing!
The fat side was seared in the pan and glazed with a mix of sherry and honey. The sauce was a reduction of red wine, balsamic vinegar, garlic and honey. This was serious work, but it was absolutely worth the effort.
Springlane Sous Vide Stick Review
This is my Springlane™ “Henry” sous vide stick (it was a birthday present from my sister)! This was some time ago already and now I finally have the time to post an article on it…
First, that thing is large. In all the pictures that I had seen before, it looks rather small and handy but in reality it is 35 (!) cm long, so I first had to find a container that was high enough to fit 🙂
My Kitchen Conversions Cheat Sheet
This is what I put together for personal use (american ⇒ metric). It’s pinned to my fridge wall and I use it often. You might find it interesting too.
New Load of Cured Meat
I made a new batch of meat for curing and smoking. This time I will make two sorts: My standard cured pork (right side) like I already did several times. They’re about 700g each, so I’m planning to smoke one of them after curing and dry the other one.
The other type is “Bresaola” – cured and dried beef. It’s been cured with red wine for 24 hours and is now being cured with salt, sugar and herbs in the fridge. After that It’s going to be dried.
Gnocchi with Brown Butter and Sage
Made these little creeps yesterday for dinner. They’re absolutely easy to make but are very flavorful and yummy.
Ingredients:
Gnocchi for two (about 200g each)
8-10 leaves of sage, coarsely cut
125 g butter
1 small shallot, finely diced
1 clove garlic, finely diced
Salt and pepper
Grated parmesan cheese
Homemade Garlic Paste
I like garlic and besides the fresh cloves, I use a lot of store bought garlic paste for cooking when I’m in a hurry. So why not make some myself, have it fresh and have a little fun? I normally use this brand, it’s tasty, almost non-chemical and I consider it somewhat “original” since my asia store clerk strongly recommended it to me.
Homemade Sourdough Bread
