Sous Vide Lamb Shank

Sorry for the long delay in a post. We have been seriously understaffed at work which has resulted in me having to work 6 days a week. As you know this is not the first time this has happened, it has been several times since I have moved back to Portland. While this is not a bad thing paycheck wise, it does have some serious downsides. One is the fact that I don’t have a lot of extra time to play around with food and write up posts about it. But here we go. Time to let you in on my amazing sous vide lamb shank! Continue reading

Vitello Tonnato

A couple of weeks ago at work I was lucky enough to be able to show off some cooking with an immersion circulator. The dish I was able to show off with was vitello Tonnato. This is a traditional veal dish with a tuna and caper sauce. Yes, I am aware that this sounds like a bit of a weird combination but trust me it is such a delicious pairing.

Veal Tenderloins

Veal Tenderloins

So to do this dish we were using a veal tenderloin that was cleaned of the silver skin and excess fat. Continue reading

Sous Vide Creme Brulee

This has been a question that I have been asked several times now. How in the world do you make a creme brulee in an immersion circulator. Well let me share the secrets to this delicious dessert and change the way you look at it forever.

So this is a super easy to do. You start with your favorite creme brulee recipe or you can use the one I am posting at the bottom of this post. Continue reading

A Long Overdue Post

This post is long overdue and for that I apologize. Quite a while back one of my old classmates from Le Cordon Bleu and I were chatting. Turns out she works for a coffee company and offered to send me out some samples. I told her I would love to try some and would write about it on here.
Well as you know things happen and I totally spaced it. So here we go. The coffee is from a company in Portland called Kittridge & Fredrickson. They have a great selection of coffee and I have not tasted all of the ones that I received but so far the ones I have tasted are really spectacular. I received 4 bags, Kenya AA Gatugi Peaberry, Cafe Jondo, New Guinea Peaberry and Cafe Trato.

Coffee Samples

Coffee Samples

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Grilled Octopus on Marinara Sauce

Experiments with Sous Vide Octopus

I decided this week I needed to get my cooking and experimenting groove back. So on my days off I decided to pick up an octopus. My goal, techniques and experiments with sous vide octopus. Now getting an octopus isn’t as easy as running down to the local grocery store and picking one up at the seafood counter. So I got to take a trip to one of my favorite stores, Uwajimaya. Oh how I can get lost in that store. I really need to go in there some time with someone that can tell me what everything is. However I really love shopping there. They have such an amazing seafood department as well as the deli.

Left to Right: Buddah's Hand, Finger Limes, Octopus

Left to Right: Buddah’s Hand, Finger Limes, Octopus

So I grabbed my octopus right off and then decided that I wanted to walk through the produce section. I found two things that I have always wanted to try, finger limes and Buddha’s hand. Finger limes have been something that have always intrigued me. When you cut them open they expose a bunch of little spheres of  flavor delight. Buddha’s hand is another citrus which is known for its amazing scent and the zest is often used in desserts and drinks. Continue reading

Creative Desire

On my day off I spent my day watching shows on Netflix about food. There are some really great shows. One of which my Mom had mentioned that she read about is called “Spinning Plates”. It follows 3 different restaurants including Alinea, which as many of you know is run by Chef Grant Achatz who is someone that I find really inspiring. There is something about his passion and creativity and the way he looks at the whole experience of his food that I find truly fascinating.

But the real question I am sitting here asking myself is, where does the drive and passion come from. How does one get the creative desire to make something different? I think that one thing is the desire to always be learning. That is something that I hope I never lose. But how does one keep that desire alive? Is it a constant change in what you are doing? Is it finding some place that constantly pushes the boundaries of what can be done with food? Or working with someone or somewhere that constantly pushes you as a person or a cook?

creativity-signpost-1n962tn Continue reading

Kuhn Rikon Knife Review

I know it has been a long time since I have had an opportunity to post anything. We have been really short handed at work so I have been working 6 days a week and trying to get everything I normally do on my weekend done in one day.

I was given a really cool opportunity to try out a set of knives from Kuhn Rikon. I have been a big fan of the products they make for quite a while now. In my opinion they make some of the better and useful kitchen products out there. The product they sent me to check out was the Colori + Classic Professional Set. This set of knives includes a chef knife, a utility knife, and a paring knife. A great combo to do any job in the kitchen!

Kuhn Rikon Knife Set

Kuhn Rikon Colori + Classic Professional Set

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Mellow Sous Vide Cooker

New and Exciting Sous Vide Products

Just as with any other industry, there is constantly changes in the technology put into the tools we use. There are some really exciting new things coming out soon that I wanted to make mention of and to make sure you check out.

One of the first things that is getting added into circulators is WiFi. This is a huge improvement over the current Bluetooth that is currently used. This will give the ability to adjust your unit without the need to do it on the unit itself. Right now it seems like it is a race between a couple of companies to get it out first. But the one I am really excited to see is one from Nomiku. Continue reading

Sorry for the delay

Hi everybody. I just wanted to take a second to let you know the reason for the delay in my posts recently has been because I am in the process of relocating.
I am headed back to the Portland area to reunite with the crew at Riccardo’s in Lake Oswego. I will be back to posting on a regular basis as soon as I get moved and settled in. Stay tuned for more information. In the meantime email me with any suggestions that you have for future content!

My Vacation

I just wrapped up an amazing week away from everything called work! That’s right I just took a much needed vacation. And where better to take a vacation than driving to Portland. My plan was to spend a few days in Portland and visit my dear friend Jodi. I don’t get to see her nearly enough and always enjoy spending time with her. The first day I got to spend with her we just hung out and talked in her backyard before going to dinner. I was so excited about dinner because we were going to go eat at the restaurant that I used to work at when I was going to school.

The view from Jodi's Backyard

The view from Jodi’s Backyard

This turned out to be the best dinner ever. Not only did I get one of my old friends as a waiter but a lot of the people that I used to work with were all there! I got to spend the entire night visiting with my previous chef Allen, Stefan, Walter, Ben and Rigel. Beyond all of that I also enjoyed one of the most amazing meals. I really love the food from Riccardo’s and I don’t think I could ever get tired of it. Sadly I didn’t think to start taking pictures to share until we had already finished off our appetizer. Continue reading