Lentil soup with bacon, onion, carrot, celery, tomatoes and savoy cabbage.
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What I would give to have this for dinner
Can you please share the recipe?
Lentil soup with bacon, onion, carrot, celery, tomatoes and savoy cabbage.
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It’s a recipe from Tom Kerridge.Can you please share the recipe?
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.
I never cared much for salmon until I tried it sous vide! Finally figured out that I had been overcooking it.I put the ragu on chill until tomorrow as suggested by Kenji.
Tonight is fish night - sous vide wild salmon, spuds, courgette and tomato.
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I need to always have some batches in the freezer, otherwise it’s time to get another batch going
Im.not a big fan of sous vide proteins, but love it for veggies especially farm fresh carrotsI use sous vide because I don't trust myself with expensive protein.
Like this amazing Freygaard ribeye from Finland that I served with overcooked courgette(apparently I can't be trusted with veg either) and salad.
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@daveb are you two related?Im.not a big fan of sous vide proteins, but love it for veggies especially farm fresh carrots
Yeah, but you have proper skills and I’m a hack. I need a crutch.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.
@daveb are you two related?
Hopefully not "kissin' cousins".Were cousins
Jealous?Hopefully not "kissin' cousins".
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