Pressure Cooked Octopus. Recipe.
As I mentioned in my prelude to this recipe, pressure cookers make complex recipes simpler and deliver outstanding results. Just try not to blow it up. Follow the manufacturers instructions to the dot and things should be fine.
As you probably figured out already - The Adult Kitchen bullshits in designated areas only. Hence, this is just а recipe without much of commentary or other crap.
I get frustrated when recipes get spices up with unrelated literary excursions.
When I cook a new recipe - it has to contain the actual process of cooking a particular dish. Everything else doesn't matter to me.
That is not to say that I don't like reading chef's personal views. I do but mostly once. After that all I ...
Potato Roses. Recipe.
The success of this recipe largely depends on the type of chosen potato.
High starch, baking types are likely to fall apart and looks disintegrated.
I prefer something like Yukon Gold type - long and medium starch to make these roses.
I tried substituting butter with good quality olive oil and the folks liked the butter version better.
Make some extra ones. This dish goes very quick and well.
Marinated Red Onion. Recipe.
These onions go well with meat as is or as an add-on to a salad with tomatoes and cucumbers.
A very good vodka chaser - this simple dish goes by very fast.
Marinated Skirt Steak. Recipe.
I talk a lot about wonders of sous vide cooking. Because I love it. This particular cut, however, is best grilled. I don't know why.
Sous Vide Hanger Steak. Recipe.
I jotted down some thoughts on why certain types of steaks are great when cooked sous vide. Here is the link to this incredibly educating brain dump.
It makes a huge difference to the taste, juiciness, flavor, tenderness and visual presentation of a steak.
And it is easier to cook sous vide than to pronounce its fancy name.
Rib Eye Steak. Sous Vide. Recipe.
I put some thoughts together on what makes sous vide cooking exceptional specifically when it comes to steaks.
This steak goes well with oven fried sweet potatoes, asparagus under Sous Vide Hollandaise foam out of iSi siphon. To make the dinner complete - begin with Pressure Cooked Carrot or Squash or Leek/Onion soup.
Enjoy. Eat Well. Be Grateful and fuck daily.
There is nothing hard about Ratatouille. This dish was originally cooked by peasants. The proletarians like their food simple, hearty and tasty. Just trust me as I am one of their kind. As a result, I don't think that there is an ultimate recipe for it. I'll just share what worked for me.
In ratatouille the devil is in the sauce and everyone needs to find their own balance in terms of the amount of it needed in the dish as well as the accent of sauce's taste notes.
Veggies by ...
25 Minutes Cranberry Sauce. Recipe
I only cook it for Thanksgiving dinners hence the proportions.
Adjust based on your needs and keep the cooking time unchanged.
Note to self: Perhaps do it more often and try it with some modifications for duck breasts and Magret de Canards.
Hollandaise Sauce. 15 Minute Version. Recipe
There are different variations of this Hollandaise sauce recipe featured all over the web. I am not claiming any credit for it. I do like more egg yolks in my sauce than other recipes I've seen prescribe. I also don't bother with manual whisking of the emulsion. Nandu Jubani for instance only does it manually. While I don't disagree with it - when I cook alone spending 10 - 15 minutes on slowly beating the emulsion is a very expensive investment of time. Something else will then suffer or get ...