My Instagram Dinner - December 17, 2014

[NOTE: Measurements are approximate. I eyeball everything, so no actual measurements.]

Sous Vide Salmon

Ingredients

2 portions of salmon

2 thin slices of lemon

2 sprigs parsley

¼ cup white wine

Olive oil

Salt

Pepper

Method

Use paper towel to dry salmon. Salt and pepper generously. Place in sealable bag (I used a vacuum seal, but you can use a freezer ziplock). Add lemon parsley, half of the wine, a Tbsp olive oil, and seal bag. Bring large pot of water to just under 120 degrees. Use a candy thermometer to keep track. My smallest burner kept temperature above 120, so I added a cup of cold water every few minutes to keep it around 118. Bathe salmon bags for about 30 minutes. Remove from bag and wipe off herbs and lemon, being careful not to break salmon. Use torch or pan sear to brown.

Curry Roasted Golden Beet

Ingredients

2 large golden beets

Olive oil

Curry powder

Salt

Pepper

Method

Remove skin off beets. Use 1.5” cutter (round) to push down centerline and create long beet tube. Slice into ½” coins. Toss in a bowl with a bit of olive oil, 1 Tbsp curry powder, and a little alt and pepper. Place in roasting pan and roast for 30-40 minutes at 450 degrees. You want soft give, but not mushy. You can roast the tomatoes at the same time on the same sheet if you want.

Blistered Tomatoes

Ingredients

8-10 small tomatoes, like cherry tomatoes or baby heirlooms

Olive Oil

Salt

Pepper

Method

In a small bowl, mix a little olive oil, salt and pepper all over tomatoes. Place on a roasting pan and roast 20-30 minutes at 400, or broil 5 minutes.

Edamame Wasabi Puree

Ingredients

1 Cup cooked edamame (shells removed)

1 small shallot, minced

1 clove garlic, minced

1 Cup water

Juice from ½ lemon

1 Tbsp wasabi paste

Salt

Method

In a small blender or processer, add edamame, shallot, garlic, wasabi paste, lemon juice, a pinch of salt, and a few Tbsp of water. Blend. Add water until it forms a smooth past. Stiff enough to hold form, but loose enough to plate with a squeeze bottle.

Green Apple and Red Jalapeno

Ingredients

½ Green Apple, sliced into matchsticks

½ Red jalapeno, sliced into matchsticks

Juice from ½ lemon

Olive oil

Method

Mix apple, pepper and lemon juice in a bowl. Add a small amount of olive oil.

Soy Sake Reduction

Ingredients

¼ Cup sake

2 Tbsp soy sauce

2 Tbsp sugar

Method

Add ingredients to small pot and boil down, stirring frequently, until reduced by ¾. Pour into bowl and let cool into thick syrup.