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Last steak was not up to code. This one was cooked in a sous vide 50C for two hours. Than seared it on a grill for 2min on one side and 1min on the other. Let it sit for a few minutes.
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Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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Got some time off and wife is out of town so made some sous vide steaks, creamy mushroom sauce and took her fancy glass to drink orange juice.
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Some more shots:
Credit goes to my girlfriend for these, a somewhat local shop had bagels like these at a 4-5 day wait for $5 bucks a bagel. That was too long to wait so making them by hand was the plan instead. No actual pumpkin in them, just regular bagels with some extra cinnamon and sugar. Food coloring and twine wrapped around the bagels made the pumpkin. Still absolutely delicious, my first time having homemade bagels and I'm a fan.
Recipe from YouTube
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The left is a 'Lucy's Fire'- Sweet Lucy with Firecracker shell, roasted chicken, lettuce, cilantro + onions, Middlefield smoked cheddar, corn salsa, and cilantro-lime aioli.
The right is a 'Korean BBQ'- Flour soft + hard corn shell with smoked cheddar queso, slow-roasted pulled pork, gochujang BBQ sauce, pickled jalapeños, and pineapple salsa.
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sorry for the hasty photo, was in too much of a hurry to scarf it down.
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Autumn is here, which means it's time for Federweißer (new wine, still fermenting) and Zwiebelplootz!
Sautéed onions and bacon mixed with eggs and a kind of heavy crème fraiche on a yeast dough base.
But beware, every town and sometimes family has their own, slightly different recipe, so no guarantee it'll look the same should you ever try it.
https://en.m.wikipedia.org/wiki/Federweisser
Edit: So whoever wants to give it a try, here's the recipe:
Dough:
- 375g flour (Type 405 in our case)
- 250ml milk
- 60g butter (room-temperature soft)
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cube fresh baking yeast (German cubes have 42g, so 21g)
Topping:
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1kg onions, cut to fine rings
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100g bacon, finely diced
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if the bacon is lean, add 20g of your preferred fat (lard, ghee, sunflower oil, etc)
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3 eggs
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4 tablespoons Schmand (i think this will depend on where you are, but it's basically a sour heavy cream. Ours has 24% fat)
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salt and pepper
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ground nutmeg
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1 tablespoon caraway seeds
Mix all the dough ingredients together, knead until you have a smooth dough. Let rest at room temperature until it has roughly doubled in volume (about 30 minutes)
Meanwhile, take a large(!) pan or pot, put in bacon (and extra fat if applicable) and lightly fry, then add the onions. It helps to separate the slices into rings while adding. Sautée until soft. Let them cool down.
Pre-heat your oven to 200°C top/bottom heat. Convection should work too, just reduce the temperature as always. Roll out your dough on a baking tray. We use baking parchment or whatever it's called in English. Pull up the sides a little so you have a small rim.
Mix Schmand (sour cream, whatever else you have as a substitute) and the eggs, add salt (quite a bit), pepper and nutmeg. Crush the caraway seeds if possible, add those too. Add the cooled-down onions and mix well. Spread evenly on top of the dough.
Bake at 200°C between 20 and 30 minutes until the bottom is done and the topping is no longer soggy (this will depend heavily on your oven. Just check regularly)
Tastes best when still warm, but no longer hot.
Cut up it should look roughly like this:
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One of my favourite lunch-foods. The highlight of this dish is the "rolled sausage". It's a boiled piece of meat rolled up into an ellipsoid shape with herbs and spices inside. Served on rye bread with "Italian Salad" (Pea, Carrot and Asparagus in mayonaise) and onions on top.
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Ssamjang with river snails(우렁이) and su-yuk(boiled pork). Wrap them in lettuce along with many other side dishes you want.
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