Posts by tag: sous vide

  • Rack of Lamb with Pomegranate-Coffee Sauce
  • Rack of Lamb with Pomegranate-Coffee Sauce
  • Rack of Lamb with Pomegranate-Coffee Sauce

Rack of Lamb with Pomegranate-Coffee Sauce

Posted on December 8, 2014
Category:

Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are completely my own. I am grateful for opportunities like these. And I am forever and always committed to sharing quality recipes and products with you wonderful folks.

Rack of lamb on a Monday feels kind of decadent. But it’s December. A month pretty much dedicated to decadence. And since there is no turning back now, I figure I’m just going to ride this decadence train all the way to the end of the 2014. Are you onboard with that? Good. This is why we are friends.

And since we need to eat something decadent for our Christmas dinner, I made us Rack of Lamb with Pomegranate-Coffee Sauce. Trust me. You’re definitely going to want to serve this as part of your Holiday meal.

So this lamb. Decadent? Totally. But difficult? No way. Because I made this rack of lamb in my SousVide Supreme and it was a breeze! I dedicated a whopping 5 minutes to prep time on Day 1 to whisking up a few ingredients for the marinade and adding that marinade to the lamb. I spent another grueling 5 minutes on Day 2, seasoning and vacuum sealing the lamb. Then I let my SousVide Supreme do ALL the work while I had a cocktail (err…two cocktails) and a cookie (err…five cookies). Once my lamb was perfectly cooked and oh so succulent, I quickly created a sauce from the reserved marinade while I browned up the lamb in the broiler. By the time I served this to my guests, I was feeling like a total super hero. Winning at life.

If you don’t have a SousVide Supreme, you can certainly roast the marinated rack of lamb in the oven to your desired doneness (130-140 degrees Fahrenheit is medium-rare). But I can’t stress enough how much I L-O-V-E my water oven. It has been more versatile than I ever could have imagined. It makes my life easy. And it makes some mighty tasty foods! I would definitely consider asking Santa for one of these babies for Christmas!

Cheers,

Liz

P.S.: This post contains affiliate links, which means I make a small commission whenever you purchase a product(s) through my links. This in no way effects the final price of the product(s). Thanks for supporting the brands that I love and helping me to keep my little kitchen afloat. XOXO!

Rack of Lamb with Pomegranate-Coffee Sauce

Serves 4-6

Rack of Lamb with Pomegranate-Coffee Sauce

Ingredients

  • For the Lamb
  • 1 cup warm coffee
  • 1/4 cup brown sugar, packed
  • 1/4 cup balsamic vinegar
  • 2 cups pomegranate juice
  • 2 racks of lamb (about 2 lbs total), frenched
  • Salt and pepper
  • 2 sprigs fresh rosemary
  • 1 tablespoon butter

  • Special Equipment
  • SousVide Supreme
  • SousVide Vacuum Sealer and cooking pouches

Instructions

  1. Marinate the lamb. In a medium bowl, combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the balsamic vinegar and the pomegranate juice. Remove 1 cup of the marinade and reserve it for later (cover and store it in your refrigerator). Add the two racks of lamb to a large zip-closure bag and pour the remaining marinade over the lamb. Seal the bag and refrigerate the lamb with the marinade for at least 4 hours or up to overnight.
  2. When you are ready to cook the lamb, fill your SousVide Supreme with water and pre-heat it to 132 degrees Fahrenheit (55.5 degrees Celsius). Remove the racks of lamb from the marinade and pat them dry with a few paper towels. Season well with salt and pepper on all sides. Discard the marinade.
  3. Place the racks of lamb in the large cooking pouches, using a separate cooking pouch for each rack. Add a sprig of fresh rosemary to each pouch. Vacuum seal the pouches. Alternatively, you can use a zip-closure bag and use the displacement method to remove as much air from the bags as possible before sealing it closed. Submerge the cooking pouches in your pre-heated SousVide Supreme. Cover and cook for 2 hours.
  4. When the lamb is almost finished cooking, pre-heat your broiler and make the sauce. For the sauce, add the reserved 1 cup of marinade to a skillet over medium heat. Bring the marinade to a low boil and cook, stirring occasionally, for about 5 minutes, or until it’s reduced to about 1/3 of a cup. Don’t reduce it much further than that or it will become too sticky. Remove the skillet from the heat and whisk in the butter and 1/8 tsp. salt. Set aside.
  5. Carefully remove the cooking pouches from the SousVide Supreme and remove the racks of lamb. Place the lamb on a broiler-safe pan and place under your pre-heated broiler for 1-2 minutes per side, or until the lamb is nicely browned. Remove the lamb from the broiler and add the racks to the sauce in the skillet, turning to coat.
  6. Slice the racks into single or double chops and serve immediately. Pass with extra sauce.
https://www.floatingkitchen.net/rack-of-lamb-with-pomegranate-coffee-sauce/
  • Sous Vide Cranberry-BBQ Salmon
  • Sous Vide Cranberry-BBQ Salmon

Sous Vide Cranberry-BBQ Salmon

Posted on November 28, 2014
Category:

Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are forever and always entirely my own.

We survived! Or should that be written “We survived?”.

That statement could go either way for me. On the one hand, my Thanksgiving was a HUGE success (thanks Mom for all your help!). But on the other hand, I feel like I’ve been to the dentist, the DMV and just tried to return something at Walmart on the day after Christmas. Or to put it more succinctly: I’m pooped.

So today I plan to cozy up at home and mess around with all my leftovers. But since I’m not particularly excited about the idea of standing over my stove or dirtying more dishes (there is still a looming pile from yesterday!), I’m going to be relying heavily on my SousVide Supreme. I am certainly thankful to have one of these babies on days like today!

Cooking seafood sous vide is a total dream. Sometimes I’m less than confident when it comes to cooking seafood, because it can go from perfectly cooked to overcooked in a hot second. But with sous vide cooking, you select the exact temperature that you want your foods to achieve, so it’s almost impossible to overcook something. And I really can’t stand when my house smells all fishy (I have weird associations with food smells sometimes). But no stinky fish odor here! Everything is vacuumed sealed and contained in a nice, neat little package! Easy peasy.

I created a quick marinade for the salmon with some leftover cranberry sauce, cranberry juice and a little bit of store bought BBQ sauce. I used my Molded Cranberry Sauce in this recipe, but a chunkier cranberry sauce would work too (if it’s REALLY chunky, you might want to give it a whirl in your food processor or blender first). After marinating, I cooked the salmon fillets perfectly in my SousVide Supreme and then popped them under the broiler for a minute to give the tops some color. Like I said. Easy peasy.

If you don’t have a SousVide Supreme, you can certainly bake the marinated salmon in the your oven. BUT this is a GREAT time to buy a one if it’s something you’ve been considering. Because RIGHT NOW, the awesome folks at SousVide Supreme are having a Black Friday Deal. You can get a FREE Vacuum Sealer ($129.00 value!!) with any purchase of a SousVide Supreme water oven made between now and 12/02/14. How sweet is that?

Happy shopping!

Cheers,

Liz

P.S. This post contains affiliate links. Thanks for supporting companies that I believe in and helping me keep my little kitchen afloat. Hugs!

Sous Vide Cranberry-BBQ Salmon

Serves 2

Sous Vide Cranberry-BBQ Salmon

Ingredients

  • For the Salmon
  • 2 tablespoons cranberry sauce
  • 2 tablespoons BBQ sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon cranberry juice
  • 1 tsp. fresh lime juice
  • 1/8 tsp. salt
  • 2 (about 5-ounces each) boneless salmon fillets (I prefer skin off)
  • Fresh cilantro, for garnish

  • Special Equipment
  • SousVide Supreme
  • SousVide Vacuum Sealer and cooking pouches

Instructions

  1. Make the marinade. In a shallow bowl, stir together the cranberry sauce, BBQ sauce, olive oil, cranberry juice, lime juice and salt. Remove about 1 1/2 tablespoons and reserve it for later. Add the salmon fillets and turn to coat them on all sides in the marinade. Cover and refrigerate for 1-2 hours.
  2. While the salmon is marinating, fill your SousVide Supreme with water and pre-heat it to 140 degrees Fahrenheit (60 degrees Celsius).
  3. Remove the salmon fillets from the marinade and place them in a small cooking pouch. Vacuum seal the pouch. Alternatively, you can use a zip-closure bag and use the displacement method to remove as much air from the bag as possible before sealing it closed. Submerge the cooking pouch in your pre-heated SousVide Supreme. Cover and cook for 25-30 minutes. Meanwhile, pre-heat your broiler.
  4. Carefully remove the cooking pouch from the SousVide Supreme and remove the salmon. Place the salmon fillets on a broiler-safe pan. Brush with the reserved marinade and place under the broiler for 1-2 minutes, or until the marinade is bubbling.
  5. Remove from the oven and serve immediately with a sprinkling of chopped cilantro, if desired.

Notes

1. You can use pomegranate juice in place of the cranberry juice.

https://www.floatingkitchen.net/sous-vide-cranberry-bbq-salmon/

Send this to friend