Weeknight Sous Vide.
Pretty sloppy on the application of the romesco (left over from last week's pork chops & carrots), but I still wanted to share the dish to show my embrace of SV. On Sunday (while surprisingly NOT watching the Steelers get throttled by the Colts) I did my first batch cook for a week's worth of dishes. I did three small flatiron steaks (have enough left over to perhaps grace a bowl of noodles), and a 2.5 lb pork loin roast. While they were cooking, in a separate bath, I cooked butternut squash and celeriac for the respective CS puree recipes of each to accompany later meals.
This week will mark the first time in nearly three years that I will have been able to prepare homecooked meals during the work week. And I couldn't be more pleased.
