Well one post I’ve been drafting just won’t die, in terms of getting the thing finished and just this morning new info from a favorite source to incorporate. In the meantime, some meals. First, after Sunday’s take at the Farmer’s Market I got right to work on a brisket in the crock pot, along with two bulbs of fennel, a half onion, 1/2 cup of beef stock & some salt & pepper. On high for about six hours. Then I just stirred it and it broke all apart. Notably, it took up all of the liquid from the veggies, the stock and it’s own layer of fat on top. It was phenomenal. As always, click for the higher quality images.
In the background is sweet potato mash. I just backed the potatoes and then scooped them out into a pan of melted butter, heavy cream (coconut milk might be good), lots of cinnamon and about 1/2 tsp of thyme. I must say that the fennel was a welcome addition to the brisket. A couple of weeks ago we had dinner with some friends who did a similar dish (no onions, the core reason for the fennel instead), so thanks to Kevin & Joseph. The smell in the house as that crock is going is quite special.
I emailed my friend Diana yesterday about doing scallops sous vide and she’d been doing them at 135F for 40 minutes. Then I came across a number of Google hits with Europeans — French mostly — doing them at 49-50C. So, being adventurous, I decided on 50 (122F) for 40 minutes. Also, there was this idea about giving them an ice bath immediately after the cooking, then toast them up in hot butter. That’s what I did. Beatrice loved them so much she ate more than I did, and took the three leftovers to work. I like scallops a lot, but they are far from my favorite seafood. Nonetheless, very good and the texture was quite different, sort of a firm gelatin or custard inside.
Then, with a simple leafy green salad with EVOO, lemon, some salt & pepper.