Sit. Stay. Cook.

Cook to live. Live to cook.

Lots of good food going on in our kitchen lately…

Some of it is really simple, and some of it has been a bit more complex. We’ll stick with the simple stuff for now.

Like a ham and cheese omelette:

A day off led to sleeping in, after which I thought an omelette was appropriate. I was right.

Egg Beaters, leftover ham, cheddar cheese, Penzey’s Sunny Paris seasoning (ah-mazing with eggs), salsa, sour cream. Great way to start a day. Or an afternoon.

Or like sous vide pork chops with pan roasted cauliflower:

Tastes like super-thick bacon.

Brine the pork overnight in a solution of 1/4 c. salt dissolved in 4 cups of water. Rinse, season with a little salt and pepper, vacuum seal and sous vide at 140 degrees for 8 to 10 hours. Remove from bag, pat dry, and sear in a blazing hot cast iron skillet for about 1 minute on each side.

Or maybe old-school taco crunch:

Ah, the best part of high school food – taco crunch. Mine isn’t as good as the kind covered in Fritos, but it’s close.

Lettuce, baked corn chips, cheese, salsa, sour cream, taco meat – nothing fancy here, just tasty.

Or like a sous vide flank steak with roasted purple potatoes and blue cheese:

Let’s talk for a minute about steak.You can have a tender cut (tenderloin, strip) or a flavorful cut (flank, skirt) but you usually can’t have both. Which is why the sous vide method of cooking is so incredible.

Season a flank steak with salt and pepper, vacuum seal it, and sous vide it at 140 degrees for 36 hours. Remove from bag, pat dry, sear and slice. You’ll have a perfectly cooked medium piece of tender, flavorful steak.

I repeat – if you want the best steak you’ll ever eat, cook your steak this way. Your first steak cooked this way is worth the cost of a Sous Vide Supreme. For reals.

So simple!

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