Hi everyone. As you know I have been cooking a lot with sous vide immersion cooker. Things that were normally harder to cook have all of a sudden become a whole lot easier (this is not a plug for one I swear). One of those things that I have generally had a more challenging time with before was pan searing scallops. They either didn’t sear well or came out over cooked. But, with the sous vide, it was pretty simple to sear and keep them well cooked. I made a lemon glaze to go with it and paired it with sautéed kale and crispy sweet potatoes for a perfectly easy and healthy meal.
- large scallops
- 2 large lemons
- Salt and Pepper
- Red Chili flakes
- 2 tbsp butter
- 1 green onion, separating green and white part
- 4 tbsp dry wine
- 1/2 cup orange juice
- 2 tsp honey
- Heat water bath to 122ºF
- Wash and dry scallops
- Salt and pepper to taste and place them in the vacuum bag (~1lb/bag)
- Place 2 lemon slices in the bag and seal
- Place in water bath for 30 minutes
- At this time, prepare the sauce by heating butter in a saucepan
- Add the chopped white part of the green onion and chili flakes
- remove the scallion and in another bowl combine orange juice and juice of a lemon to get 2/3 cup of liquid
- When the scallops are done cooking, remove them from the bag and pat dry them
- Sear in skillet over high heat with butter residue from sauce
- remove the scallops and deglaze with dry wine
- Add the orange and lemon juice mixture and zest of 1 lemon
- stir in green onion and bring to a boil until glaze like consistency
- Add honey if too sour/tart for your liking
- Pour the sauce over the scallops and enjoy (or I placed the scallops on top of the sauce)
Now that the holidays are coming around, it is also time to start busting out the chocolates in case you haven’t already. You’ll see a lot of See’s chocolate boxes, but also a lot of Ferrero Rocher platters (or mountains if you’ve seen their most recent commercial). Ferrero Rochers are those hazelnut chocolate candies that nobody seems to dislike. So when thinking of a cheesecake, which I am a sucker for, what better thing to pair a hazelnut chocolate candy with than Nutella! This is also a no-bake cheesecake (well I guess that’s not true since you do bake the crust). But anyways, I found the recipe Ang Sarap, another blog, and I must say that it turned out pretty good. Although his was prettier…not going to lie.
- 2 cups crushed Oreos (I tried to scrape the frosting out (and eat it) as I found it made crushing them harder)
- 3 tbsp unsalted butter, melted
- ~16oz cream cheese, softened
- ⅔ cup powdered sugar
- 3 cups thickened cream or whipped cream, chilled
- 4 tsp unflavored gelatin
- 2 tbsp hot water
- 6 pcs Ferrero Rocher, roughly chopped
- 4 (ore more) tbsp Nutella
- 3 tbsp milk
- 2 tbsp powdered sugar
- 8 pcs Ferrero Rocher
- Chocolate shavings (optional)
- Combine Oreos and melted butter, and press it in a 9 in pie pan, spread evenly and packed well
- Bake 350 degrees for 10 minutes
- Chill in fridge for around 20 minutes.
- Place softened cream cheese and sugar in a bowl together; mix with electric mixer until creamy.
- Dissolve gelatin in hot water then let it cool for a while. Add to the cream cheese mixture, continue to beat until mixture becomes fluffy.
- Add cream and 6 chopped Ferrero Rocher, then fold until it’s evenly mixed.
- Pour over the prepared crust.
- Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours
- Using a double boiler, mix the Nutella, powdered sugar and milk until runny (you may need to add more milk)
- Drizzle melted Nutella on top then serve
- Enjoy this wonderful dessert!
Today I saw that cod was on sale at the market and decided to make something that has been on my “list” for a little while – Fish and chips. I love fish n chips and order it fairly often when I go out (not as much anymore because I can’t eat as much fried food as I used to). But, I have never actually attempted to make it before – until now. Unfortunately this meal took forever to make because I have a TINY fryer and could only cook a handful of fries at a time and one fish at a time. But all in all, it turned out pretty good, and I would try it again in the future.
- Cod fillets
- Russet potatoes
- Salt and Pepper
- 2 cups of flour
- 1 egg
- 1 tsp backing soda
- 12 oz of club soda/beer
- 1lb shredded cabbage
- 1/2 cup mayo
- Juice 1 lemon
- 2 tsp apple cider vinegar
- Oil for frying
- Tartar sauce
Directions for fish
- Lightly salt and pepper the cod fillets
- Mix the flour, baking soda, egg, 2 tsp salt, dash of pepper, and club soda/beer in a large mixing bowl and let sit for 30 min
- Coat the cod fillets in the batter and fry until golden brown (~3-4 min)
Directions for fries
- Cut the potatoes into desired size
- Place the fries in a large bowl with ice and water
- Drain and dry the fries with paper towels
- Fry the fries until crisp (may want to double fry)
- Salt to taste
- Mix the mayo, lemon juice, apple cider vinegar, a pinch of salt, and a dash of pepper
- Pour over the shredded lettuce and mix thoroughly
This is a classic meal, albeit a heavy one. Hope you enjoy it though!
I haven’t been doing my part in our joint blog so Nate coerced me in writing this one or else he wasn’t going to post anymore. 😛 Nate and I threw an intimate dinner and game night about a week ago so I’m deciding to share a small piece of what chef Nate had prepared. Today, I will be presenting a super easy quick recipe that is perfect for summer. It’s a strawberry balsamic salad with feta cheese. I’ve actually been eating this salad for several days since it was so yummy (mostly because I can’t cook). It’s really great for lunch or as an addition to a main course.
Main Salad Ingredients
- Spring Mix
- Feta Cheese
Salad Dressing Ingredients
- 1/2 cup EVOO
- 1 tbsp Strawberry Balsamic
- Pinch of Salt
- Dash of Pepper
- To make the salad dressing, mix all the ingredients listed above in a small bowl.
- Cut the lemon and squeeze the juice into the dressing. Mix well.
- Slice the strawberries thinly for the salad
- Mix the spring mix, strawberries, and walnuts together
- Now add the strawberry balsamic dressing to the salad
- Add fresh feta cheese as desired
That was pretty easy right? I don’t even think I needed the steps for the recipe. The feta cheese wasn’t too overpowering since it was balanced well by the sweetness of the strawberries. Overall, it was an awesome start to the meal and was our only veggie for that night. Bon appetit! 🙂
Today was really hot, so I decided to make a salad for lunch. Now when I say salad, don’t think lettuce with this one. This is more of a “pasta salad” with somen noodles, a really thin Japanese noodle. I got this recipe from my mom because I loved it as a kid growing up. She always loathed making it because of all the cutting, but did it anyways because she knew how much I liked it. The recipe itself is super easy, its just slightly labor intensive when it comes to adding stuff, due to chopping and julienning. But if you have a peeler that juliennes like I do, then its pretty quick. I should get my mom one so that she can keep making this for me lol. Anyways, here it is.
- 5 tbsp Rice Vinegar
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- Dash of ground ginger
- 5-8 slices of deli ham, chopped (or some other kind of meat)
- 2 eggs, fried, chopped
- 2 green onions, chopped
- 1 Cucumber, julienned
- ~1 lb of somen noodles (the package I bought was 14oz)
- Mix the vinegar, sugar, soy sauce, sesame oil, salt, and ginger in a bowl and refrigerate
- Boil the somen noodles until cooked (be aware, they cook fast), and then rinse with cold water (you want the noodles to be fairly cold when you eat)
- Fry the 2 eggs
- Chop/julienne the cucumbers, eggs, green onions, and ham
- Add them to the noodles, pour the sauce over it, mix, and enjoy!