Your meal looks tasty as can be. I've spent the past 3 years getting my blood sugar down from 7 to 5.5, but have been trying similar food, substituting 101 ways of preparing cauliflower instead of grains or potatoes.
Didn't do much for savory cooking, but was busy over the weekend working on a couple loaves each of ciabatta and sourdough. Ciabatta is a battle of wits, high hydration dough typically 82-85% water which makes it very loose, sticky and must be handled delicately to preserve the open and airy crumb. My recipe uses a poolish (or biga if you prefer) for a bit more air inside.
Sourdough is a basic all white flour country loaf at 75% hydration.
Sourdough is a basic all white flour country loaf at 75% hydration.
I'm gonna make spaghetti and italian sausage.. with Trader Joe's marinara sauce... you know, boil this, roast that, open the jar, microwave.... such a hard job.
Lately we've been reheating french / ciabatta bread rolls in the air fryer... and croissants... from freezer to air fryer... 8 minutes, done...
I'll post pictures of the Christma's roast when my daughter gets back from work... she took pictures, forgot to send them to me...
Our New Year's was Japanese..
Sous vide used both times...
Lately we've been reheating french / ciabatta bread rolls in the air fryer... and croissants... from freezer to air fryer... 8 minutes, done...
I'll post pictures of the Christma's roast when my daughter gets back from work... she took pictures, forgot to send them to me...
Our New Year's was Japanese..
Sous vide used both times...
The Sous Vide Rib Eye my daughter cooked was fantastic as was the rest of the meal.
Two days ago I was in Wal Mart and they had put the remaining Tenderloin, Rib Eye and Standing Rib on sale at half off. On a lark I picked up a 4# Rib Eye at $7.50/#. It was Choice grade so not as good as the Prime my daughter cooked ($18/#).
My son came over to join me for dinner (daughter is out of town). I cooked the Rib Eye in the Sous Vide for 4 and a half hours at 135. When the Asparagus and Potatoes au Gratin came out of the oven I bumped it to 525F and then when up to temp slipped the Rib Eye in for 12 minutes.
Next day I went back to Wal Mart and bought three more Rib Eye roasts. They are now in the freezer.
We made an 8 lb rib eye sous vide for Christmas from Costco. Wrapped in a vacuum bag with plenty of Lawry's salt for a week in the garage fridge. (This is crucial... must salt the beef properly).
128F for 7 hours
10 min on the BBQ grill at full blast. 600 or so.
Made brown sauce from the drippings.
Daughter had bought a very good blue cheese.
Spicy horseradish.
Daughter made excellent creamy potatoes au gratin.
Salad and asparagus and bread.
It was only six of us so we kept it simple... drank four bottles of a nice California Napa Cabernet.
Pictures later.
We had lots of left over beef... so we sliced a bit, thinly, on udon soup for New Year's Eve dinner. And for some other Japanese soup my wife made for New Year's day. For Japanese cooking you only need like 4oz per person. Everybody left so it was just two of us.
A bit more advanced than the bread rolls I made for Christmas lunch. Haven't yet gone to the extreme of trying to make artisan bread at home.