Sous Vide Asparagus

Sous Vide Asparagus

Asparagus is so easy to make in the oven, so why should you make it in a sous vide circulator? More intense asparagus taste. Easier clean up. Same length of prep and cooking time. Sold? Here's what you need and what to do with it: Just looking for time and temp suggestions?  175F (79.44C) for 15 minutes will give you asparagus that is still firm with a bit of bite left in it. Ingredients 1 lb of fresh asparagus 3 tbsp olive oil Zest from one small lemon (or half a large…

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Sous Vide Turkey Breast For Sandwiches

Sous Vide Turkey Breast for Sandwiches

If you have a sous vide circulator, making your own turkey for sandwiches is incredibly easy and the result is tastier than the stuff at the store. N.B.: You'll notice that in the photos I left the skin on the turkey breast. That was a mistake. I highly recommend that you remove the skin and as much fat as possible before cooking it. I attempted to sear it before slicing, but I ended up removing the skin from what I actually ate. Just looking for time and temperature recommendations for turkey breast? 145F (~63C) for…

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Ham And Black Bean Soup

Ham and Black Bean Soup

Now that it is winter, we eat soup every week. This ham and black bean soup is high on the rotation. It takes longer than some other soups to make, but it is delicious and filling. Perfect for the cold, windy weather. Ingredients 1 Cottage ham 1 lb of dried beans, pre-soaked or boiled 2 medium carrots 1 medium onion 2 celery stalks 1 green bell pepper 1 tsp cumin 1 tsp oregano Salt and pepper Instructions Put the whole cottage ham in your soup pot and put in enough water to…

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Roasted Whole Cauliflower

Roasted Whole Cauliflower

This is my new favorite way to make cauliflower. It is great dish to make for a dinner party or a pot luck. It is vegetarian-friendly, can easily be made vegan-friendly, and doesn't require much active work. The seasoning in this particular recipe is inspired by the seasonings on elotes, Mexican street corn. At the end of this post, I have ideas for other seasonings that work well with cauliflower. Roasted Whole Cauliflower Necessary Tools Oven Large, oven-safe pan or skillet Knife for slicing and serving Measuring spoons Bowl and spoon for…

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Frittatas

Frittatas

You can make thousands of frittata recipes just by changing the fillings, but the base always remains the same: Eggs, veggies, and meat (if you are partial to that sort of thing; I am.) I'm going to give you a specific recipe for the frittata I made this morning, generalize a formula for making any frittata, then pull some suggestions out of my Instagram archives for good combinations. Frittatas are great for brunch with your family or friends, but they are still worth making for 1-2 people. I like eating the leftovers for…

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Apple Butter

Apple Butter

Amanda and I love apple picking. We go out in our flannel shirts, pick apples, eat cider donuts, sip hot apple cider, then come home and make apple butter and bake apple pies. It makes for a wonderful weekend. This year we picked Macoun (cross between the McIntosh and Jersey Black) and Empire (cross between McIntosh and Red Delicious) apples. A half-bushel of apples (pictured above) is enough for two pies, two batches of apple butter, and a few apples left over to eat. We start making the apple butter around 7pm…

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Tipple Tuesday: Orchard Boulevardier

Tipple Tuesday: Orchard Boulevardier

Here is a drink for your next bonfire or fall outing. Not only does apple cider make this drink festive, but it includes Campari (which if you are a regular reader, you know I love), spicy rye, and a good vermouth. It also scales well. You can easily make a large batch for your next party. Credit for this recipe goes to Serious Eats. I merely scaled it for one, made it, and took photos of it. Orchard Boulevardier 3 oz Apple Cider 1 1/2 oz Rye Whiskey 3/4 oz…

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The Best Way To Store Green Onions

The Best Way to Store Green Onions

Slimy green onions are gross and such a disappointment when you were expecting them to still be fresh. I've tried multiple ways to store them and this is what works the best for me: Put them in a jar/glass with a little bit of water (it shouldn't extend into the green part, keep it within the white part), cover it with a gallon-sized ziplock bag, and put it all in the fridge. This is the only way I've been able to consistently keep green onions pretty fresh for over a…

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Vegetable Broth

Vegetable Broth

Making a batch of vegetable broth is a great way to use extra veggies before they go bad and capture in-season flavors for use throughout the winter. I always try to keep a few jars of it in the freezer as a base for lentil, chicken, or bean soups, which we eat all winter long. Making a batch takes less than an hour of active prepping, cooking, and cleaning time, makes the house smell great, and tastes better than what you can buy in the store. (If you are wondering about the difference…

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Tipple Tuesday: Rye Old Fashioned

Tipple Tuesday: Rye Old Fashioned

Fall has arrived here in NY. With a cool breeze coming through the window as I write this, I can't think of anything more fitting to imbibe than a rye old fashioned. There are more variations of this drink than there are grains of sugar in it, but here is my favorite: Rye Old Fashioned 2 oz Rye whiskey 1/4 oz simple syrup 3 dashes of orange bitters 1 homemade maraschino cherry 1 orange peel 1 large ice cube (I use this mold and this kit.) Combine the simple syrup, bitters,…

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