Pan-seared steak

Eating steak, is something I do very, very rarely. It’s just difficult for me to get excited about a hunk of meat on a plate. But it’s hard to not associate warming temperatures and sunnier days with grilling and that perfectly crusted piece of meat. Alas, a grill is not at my disposal, but its still…

Peruvian duck stew with yuca gnocchi

I’ve been on a make-your-own-carb kick lately (see rice noodles, pizza dough, and ravioli, though you’ll have to trust me on that one since there’s no blog post to prove it). Most recently, I expanded my repertoire to include gnocchi, but with a bit of a twist. I was already part way through cooking a Peruvian style…

Sous vide “Chinese” short ribs with rice noodles

Let me preface this post by saying that this is NOT a Chinese recipe. Not by any stretch of the imagination. But there’s also nothing in this recipe that is identifiably Italian, French, Korean, or anything else. Most people, at least those cooking in the traditions of the “Western” world, expect certain things of a…

Sous vide tongue tacos (tacos de lengua)

Even the phrase “sous vide” has the hallmarks of things most home cooks avoid. You’re not quite sure how to pronounce it, and it seems vaguely French (and therefore fussy). Well, sous vide is indeed a French phrase, but actually far from fussy. So what is sous vide? The sous vide (pronounced sue veed, meaning under vacuum) cooking technique…