sous vide
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I admit it. I’m a beet convert. I used to turn up my nose at beets, convinced that they were just terrible, but I really don’t know why. Honestly, I can’t remember ever having tried beets so as to form that opinion. All I know is that I had it fixed in my head that beets were about as awful as liver and should be avoided at all costs. As it turns out, I was wrong about beets. (I’m sticking with my opinion of liver though.) Beets are magical vegetables: sweet, bright purple (occasionally gold) and packed with all kinds of antioxidants and other good stuff. Yep. I’m a convert. I picked up a few beets at the store the

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Every November I host “Friendsgiving,” which is basically a dry run of Thanksgiving with a good group of friends.  I make the turkey, gravy and pumpkin roll and my friends each bring a dish with them as well. This year folks brought green bean casserole, cornbread stuffing, mashed potatoes, fresh cranberry sauce, pecan pie cookies, bread and brussels sprouts au gratin. Add in generous amounts of wine and Cards Against Humanity and you’ve got a pretty excellent Friendsgiving. However, I had one hitch in the turkey planning this year. Thanksgiving is pretty late in the month so the stores hadn’t stocked up yet on turkeys when I went to pick one up. To top that off, when I went to

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Sous Vide Lamb-64

Oh lamb. How lovely you are. Such a tender, wonderful meat. The trouble with lamb is that is can be tricky to cook. It’s a balancing act between keeping the lamb as pink throughout as possible without leaving that dark red rare spot in the middle. Fortunately, there’s a solution to that. Cooking the lamb sous vide enables you to cook the meat to a perfect medium/medium rare pink throughout and then all you have to do is sear it or stick under a broiler briefly to finish off the lamb. If you aren’t familiar with the sous vide method of cooking, check out my sous vide pulled pork post here. I spent some time contemplating what to serve with

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Sous Vide: defn. Under Vacuum; French. So as you may have discerned by now, I’m a bit of a foodie. Unsurprisingly, I not only love to eat and cook, I also like farmer’s markets, cooking classes and Top Chef. My brother went to culinary school and actually knew some of the contestants, which was pretty cool. It’s also nice having the reality check from my brother. It’s so easy to think “Whatever, that’s not too hard. I could do that.” My brother calls me each week after Top Chef airs and we talk about what happened on the episode. He elaborates on a lot of what happened during each episode and puts exactly what those chefs are doing into perspective.

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