Seared Lamb Lollipops with Duck-fat Glazed Turnips


Glazing root vegetables has turned into my absolute favorite preparation. I love how the glazing brings out the flavor, but makes the texture just melt-in-your mouth delicious.

For the final course of our dinner party, Nick paired his seared lamb lollipops (served here with cauliflower couscous and here with sous-vide glazed sunchokes) with duck-fat glazed turnips.

For the turnips, he used the recipe for glazed vegetables from the French Laundry Cookbook by Thomas Keller. Combine peeled and sliced turnips with salt, sugar, and rendered duck-fat in a vacuum sealed bag. Sous-vide at 185F until tender (probably about 40 minutes). To finish, pour all contents into a sauce pan and reduce until the liquids coat the turnips in a glaze.



48-hour Short Ribs with Braised Kale and Compressed Pears


Nick’s adaptation of David Chang’s 48-hour short ribs (from the Momofuku cookbook) is one of my favorite sous-vide meals.

The original marinade is quite high in sugar, so Nick cut that back dramatically. It includes soy sauce, sugar, juice of a few mandarin oranges, toasted sesame oil, mirin, black pepper, garlic, carrots, onions, and water. The marinade is boiled and the solids are strained out.

He got to use his new toy and birthday present, the chamber vacuum sealer (I decided to be nice and give it to him early!) he’s been wanting ever since he got started with sous-vide cooking. They’re quite pricey and massive, but necessary if you want to vacuum seal liquids.


The marinade is sealed with the short ribs, and then cooked for 48-hours at 140 degrees. David Chang deep fries them after cooking, but Nick typically uses his blow torch.


He layered the ribs under braised kale, which he cooked with the leftover marinade.

He plated the ribs with another chamber vacuum sealer creation, compressed pears. He sliced the pears a quarter inch thick into wedges and vacuum sealed them flat with a quarter cup of soy sauce. It takes out the air, and infuses them with the delicious salty soy flavor.


Eggs and Gauguin


Nick pulled out the sous-vide machine for breakfast, and made slow-poached eggs. They were cooked in the shells for about 35 minutes at 143 degrees Fahrenheit. The consistency was perfection. They were plated with Thai and True sarachee hot sauce.


In the afternoon, a girlfriend and I went to the Gauguin exhibit at the Seattle Art Museum today. I love art, and I especially love art that I can walk to!

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I wore one of my new outfits from Saturday, a frenchi stripe pointelle cotton top, a white camisole, Rich and Skinny boyfriend jeans (similar), and my sperrys.

StripeCottonTop  WhiteCamiRichSkinnyJeans

Lamb chops with sous-vide glazed sunchokes


Continuing to indulge my lamb obsession, Nick made another round of lamb chops on Thursday night.

First, he sprinkled the four chops with salt and pepper. Then, he seared both sides until browned, and put them in the oven (at 350 degrees) until the internal temperature of the lamb reached 140.

To make the sauce, he used madras curry mix, salt, chicken stock, carrot juice, kefir, squirt of Thai and True sarachee hot sauce (a local sriracha like sauce), and a splash of pinot grigio vinegar, and thickened with ultratex3.

For the sunchokes, he peeled and chopped them, then sous-vided with butter and sugar at 185 degrees for 1/2 hour, or until tender. He then dumped contents of the bag into a sauce pan, and cooked on high until the liquid was reduced to a syrupy glaze.