Monthly Archives: February 2017

Bacon-and-Egg Pizza

INGREDIENTS

  • 6 ounces thick-sliced bacon, cut crosswise into 1/3-inch lardons
  • 4 large eggs
  • 1 tablespoon heavy cream
  • Kosher salt
  • 2 tablespoons unsalted butter
  • All-purpose flour, for dusting
  • 1 pound pizza dough
  • 1/3 cup crème fraîche
  • 3 ounces Brie, thinly sliced (with rind, if desired)
  • 2 ounces fresh mozzarella, shredded
  • Snipped chives, for garnish
  • Set a pizza stone in the oven and preheat the oven to 500°. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.
  • Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes. Remove the eggs from the heat. Stir in the remaining 1 tablespoon of butter and season with salt.
  • On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transr to a lightly floured pizza peel. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella.
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Sous vide Top Sirloin

5.4 lb top sirloin roast

1/2 lb of butter

1.5 cups oilive oil

2 tbsp rosemary

2 tbsp thyme

2 tbsp salt and pepper

Add roast and all other ingredients in a bag prepared for sous vide.  Sous vide for 6 or 7 hours.  Remove from sous vide, and wipe dry.  Rest for 10 minutes.

Heat cast iron pan to very hot.  Add a 2 tbsp of butter and oil.  Sear the roast on all sides until browned.

Sliced thin

 

Melting Potatoes

SERVES 6 TO 8

Use potatoes at least 1½ inches in diameter. Do not use a glass baking dish, which could shatter.

INGREDIENTS

  • 3pounds Yukon Gold potatoes, peeled
  • 6tablespoons unsalted butter, melted
  • 1tablespoon minced fresh thyme
  • 1teaspoon salt
  • 1/2teaspoon pepper
  • 1 1/2cups chicken broth I ‘ve also used beef broth with success
  • 2garlic cloves, lightly crushed and peeled

INSTRUCTIONS

  1. 1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss potatoes with butter, thyme, salt, and pepper. Arrange potatoes in single layer in 13 by 9-inch baking pan.

    2. Roast potatoes until bottoms are beginning to brown around edges, about 15 minutes. Remove pan from oven. Using flat metal spatula and tongs, loosen potatoes from bottom of pan and flip. Continue to roast until browned on second side, about 15 minutes longer.

    3. Remove pan from oven, flip potatoes once more, and add broth and garlic. Roast until potatoes are tender and sauce has reduced slightly, about 15 minutes. Baste potatoes with sauce before serving.

MISO SESAME TUNA BUDDHA BOWLS (SIMILAR TO JACK ASTOR’S BIG BOWL)

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For 2

Sauce

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon sesame oil
  • 1 clove of garlic

Bowl filling

  • 2 Carrots thinly sliced in rounds
  • 1/2 Cut up the broccoli into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/4 cup red peppers cut into small inch thin strips
  • 2 avocados sliced thin
  • 1 cup of cooked rice (either white or brown)
  • 1/2 cup of quinoa (cooked in 1 cup of chicken broth for 15 minutes)
  • toasted sesame seeds (4 minutes in dry pan)

In small bowl, whisk together the miso, water, sugar, sake, soy sauce, and salt. While whisking constantly, gradually add the sesame oil until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

The carrots, broccoli, snow peas and red peppers can be “steamed” in the microwave for 1-2 minutes per vegetable in a microwave safe container with 1 tablespoon of water covered with plastic wrap.  i did the cooking individually based on the vegetables.

Either Raw or Sesame seared Tuna (if Sesame Seed seared then coat tuna with sesame seed oil and then push into sesame seeds into tuna before searing in peanut oil or canola oil) or simply slice the raw tuna to your preference

Assembly

Place rice, vegetables and quinoa at the bottom of the bowl.  Add vegetables around the bowl.. add fish (either raw or cooked) on top with of the whole with the sauce as topping. I’m still working on the sweet brushed on glaze that was on the Jack Astors bowl.  But I will try again!