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Lamb leftovers part 1, shepherd’s pie. Leg of lamb chunks with carrots, onions, mushrooms, pearl onions, and frozen peas, in a chicken stock sauce thickened with roux. Topped with instant pot mashed potatoes and baked at 400F for about an hour. #dinner #cooking #lamb #leftovers #shepherdspie

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This year we took my mother’s recipe for roast leg of lamb and did it sous vide, and it came out perfectly. Butterflied, coated with a dry rub, 127F for 2-3 hours, then roasted at 475F for 10 minutes, slathered with the sauce, and roasted for another 10 minutes. Happy Passover! #dinner #cooking #sousvide #lamb

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Happy homemade matzah day! #passover #matzah

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Bagless sous vide spatchcocked chicken in the anova precision oven (speasoned and dusted with paprika and garlic powder, 144F/0% for about three hours, the. 485F/0% for about 15 minutes to crisp the skin), with instant pot vigo rice, leftover roasted asparagus and carrots, homemade cornbread, and steamed string beans. Served with homemade corn relish. #dinner #cooking #chicken #apo #anovaprecisionoven #sousvide #instantpot #preservation #canning

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Sous vide turkey burger (ground dark meat, egg, panko, and raspberry jam, speasoned, 144F for a few hours, then seared and cheesed), served with lettuce, tomato, avocado, and leftover cipollini onions braised in beef stock. With frozen onion rings, steamed string beans, and homemade fermented pickles. #dinner #cooking #sousvide #turkeyburger #pickles #fermentation #preservation

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It turns out that pure cream bases don’t work in the ninja creami (even though some of the recipes in the included book do this) - the high speed blade churns the cream into tiny butter droplets and you get a very grainy mouthfeel. There’s no way to fix this, so I let a failed batch of strawberry melt back to a liquid, mixed it with some eggs and a bit more milk to thin out, and poured it over some stale baguette and semolina chunks mixed with some strawberries I had in the fridge that were on the way to spoiling, topped it with crushed pecans, and baked it at 325F for an hour. It’s not the best bread pudding I’ve ever made, but it’s still pretty good. #ninjacreami #icecream #rescueyourmistakes #breadpudding #strawberry #cooking

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First holiday dinner in our new kitchen? Baguette slices with brie and jam / thinly sliced apple, gouda, and yum yum spoon honey. Traditional messy deviled eggs with kewpie mayo, dijon mustard, and paprika, on a bed of poppy seeds. Sous vide leg of lamb with speasoned garlic rosemary pecan paste made in the Anova Precision Oven (127F at 100% steam for 3 hours, then 475F at 0% steam for 15 minutes to brown, with an extra slice done traditional sous vide at 160F for someone who wanted theirs well done. Served with parboiled roasted baby potatoes with goose fat finished with parsley butter, roasted carrots and asparagus, and a sour cherry balsamic port sauce. Mine had to be cut into bite sized pieces for me because I sliced a piece off my thumb knuckle cutting off the twine (I’ll be fine). Happy Easter to those who celebrate! #dinner #sousvide #anovaprecisionoven #cooking #lamb #easter #sourcherries #deviledeggs

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Udon stir fry with red onion, chinese eggplant, baby corn, baby bok choy, cucumber, fresh pineapple, and egg/cornstarch crusted sous vide parcooked diced chicken breast. Sauced with soy sauce, rice vinegar, sesame oil, chicken stock, fermented ginger garlic paste, and cornstarch. #dinner #sousvide #fermentation #preservation #udon #stirfry

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Sous vide top sirloin (130F for a few hours bagged with soy sauce, then seared), with pan seared scallops (speasoned, with paprika and garlic powder), parboiled roasted red potatoes, and roasted brussels sprouts with thai sweet chili sauce. #dinner #sousvide #steak #scallops #cooking

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I make these hamantaschen every year. They’re not the easiest dough to work with, they’re crumbly, they’re fussy, sometimes the jam leaks all over the place. But I love them. Sometimes imperfections are character. These are important lessons - take some chances, roll some dice, be delicious in your own way, and most of all be composed of a substantial percentage of butter. #cooking #dessert #hamantaschen #purim #cookies

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I am trying a Ninja Creami Deluxe to see how it does against my Cuisinart (with integrated freezer). The Cuisinart makes very good ice cream, but I am seriously impressed with the Creami. I made a batch of Ben & Jerry’s vanilla and froze half of it in the Cuisinart and half in the Creami. They’re both pretty good, but the Creami is noticeably smoother and has almost no ice crystal structure - it is very smooth. This is just one test so far, but this is a stellar first impression. The “freeze for 24 hours first” is a bit of a drag, but these results are worth planning ahead for. #cooking #icecream #cuisinart #ninjacreami

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Sous vide corned beef (@seriouseats recipe more or less, cured for - week, then 180F for 10 hours). I boiled the carrots and potatoes in the bag juices and some water, but no one liked the boiled cabbage last year so I roasted that at 500F in bacon fat instead. #dinner #stpatricksday #sousvide #cornedbeef #cooking

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Sous vide cheeseburger (salted, a few hours at 130F, then seared) with lettuce, tomato, sautéed onions and mushrooms, swiss cheese, ketchup, and homemade fermented pickles. Served with homemade coleslaw and frozen tater tots cooked in goose fat. #dinner #cooking #sousvide #cheeseburger #preservation #fermentation

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I am making some test cheesecakes with a new kind of cream cheese. Please admire this deeply perfect graham cracker crust. #dessert #cooking #cheesecake #crust

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Smoked pork chops with instant pot brown/wild rice and steamed string beans. Served with homemade instant pot applesauce. #dinner #cooking #instantpot #porkchops

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Sloppy joes with homemade coleslaw and Arby’s frozen curly waffle fries. #dinner #cooking #sloppyjoes #coleslaw

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Bagless sous vide leg of lamb in the @anovaculinary precision oven (speasoned, topped with a paste made from minced garlic and rosemary, 129F at 100% steam for three hours, then 475/0% steam for about 15 minutes to brown). Served with parboiled roasted red potatoes with zataar and fresh thyme, steamed string beans, and merlot balsamic reduction sauce made with some cherries I froze over the summer. #dinner #sousvide #lamb #cooking