So at the end I went with the lentil soup. Followed the recipe with my slightly adapted ingredients. Totally at the end it took an Indian turn. I tried a spoon with some garam masala and that was it. Added 2 tea spoons in the pot immediately. On the plate I also added some coriander and lime juice.Just checked my calendar for tomorrow. I have 1.5h free around lunch time. Now I just do not know if I will make Lars's lentil soup or Rotem's risotto milanese. Thinking about ingredients I have at home, risotto can be 100% true (perhaps just mix some beef stock with chicken}, for lentils soup I would need to substitute lardons for panceta, beef stock for chicken stock, frozen celery for fresh one, ordinary cabbage for savoy cabbage and coriander for parsley (or vice versa how I wrote ). But then again if I would add some garam masala everything would play together beautifully.
A lot of thinking to be done until tomorrow lunch time!
P.S. leaning towards the soup, risotto milanesse is s bit heavy dish and I do not have any osso buco to go with it.
Im.not a big fan of sous vide proteins, but love it for veggies especially farm fresh carrots
Try a small boneless rib roast, Make sure its tied nice and tight, make a rub with olive oil, crushed garlic, fresh rosemary and plenty of.salt and pepper. 125F x 4 hours, then hard sear all around, rest 45mins. You can sear again on cast iron once you cut it to portions (finish with brown butter) Sprinkle more.salt when serving while hot.Yeah, but you have proper skills and I’m a hack. I need a crutch.