A couple weeks ago, I promised (threatened?) in
@Brendan_Lee's Supper Club thread that I might post a few of my menu's as well, so here we go. This was dinner last night, and was really a love letter to Chefsteps and some of the things I've seen both in the class and on the forum. For a hack like me, this site is a fantastic resource. Thanks to all of you!
The carrot soup is the pressure cooker version from MC@H. I have an old canning cooker that I use (not sure of the vintage, but the manual includes directions for use on your coal fired stove so I assume it's been around longer than the 2 years I've owned it). I pressure cooked the carrots in jars. The finished soup was topped with Creme Fraiche and Roasted Pepitos.
This next dish will probably look familiar to folks here. Let me just say it was awesome. I was a little worried about it, because, well, because cooking fish scares me. I used to always overcook fish and it would end up disappointing and dry, though cooking sous vide is helping me get over that hang up. This was delicious.
The main course was 48 hour short ribs. I'd tried short rib for 72 hours before @ 54C, but it didn't go too well. These I blanched quickly beforehand, and did a little warmer (64C) for a little less time (48 hours). Thanks to everyone who provided tips, these turned out great. I accompanied with a chimichurri sauce that I've seen folks here do, as well as the potato pave recipe that's been getting (well deserved) raves on the forum. I also made charred brocollini, substituting for the rapini that I couldn't find. I finished that with a little sherry vinegar. Not the cleanest looking plate, but they all came back empty.
Finally, I finished with a Sous Vide Creme Brulee. No pictures of this one...oops. I steeped vanilla bean, cardamom and lemongrass in the cream, then added egg yolks, sugar and a pinch of salt then cooked sous vide for an hour at 80C. Not sure what happened, but it was a really soft set. It was good, but not quite the texture I expected. This technique with the sous vide setup didn't seem to work the way I expected. Maybe I didn't allow enough time, or didn't get enough circulation around the ramekins. Regardless, everyone finished it.
All in all, quite a successful dinner, though it really put my single circulator through the paces trying to complete everything. Several times I put the ribs into hold mode while I borrowed the circulator to cook other items in a separate bath.
Anyway, many thanks to everyone here! I pulled a lot from the forums and class for this one. Hopefully I did ok.
