Sous Vide Lamb Chops

For Father's Day this year, the kids and I gave David a sous vide machine.  We weren't familiar with this cooking method until earlier this year, but apparently it has been around for quite awhile now.  For those of you who don't know what sous vide is, here's Wikipedia's definition: 

Sous vide (/suːˈviːd/; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature.

The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.  For meats, most likely you'll want to sear for a few minutes on each side at the end to help retain all of the meat's juices and to give it a crisper finish.

David had tried to replicate the method on his own by using a cooking thermometer and adjusting the heat as needed, but it was a bit of a hassle.  Using the sous vide machine makes it almost effortless to achieve the best cooked meats we've ever had.  The machine itself is a small, tubular device and you attach it to the side of a large pot filled with water about halfway full.  They can get pricey, but you can find one for around $80.  The brand we have is "Joule" and it can be controlled with your iPhone and is about in the middle of the road as far as the price.

Recently David cooked up the absolute best lamb chops I've ever eaten, sous vide style.  He got the chops from Central Market, so they were excellent cuts of meat and not crazy expensive.  Sometimes lamb can be a little gamey, but these weren't in the least.  The meat was cooked to perfection, tender and juicy.  We always serve our lamb chops with mint jelly as a condiment.  It adds a nice hint of sweet with the savory chops.  

We're cooking up just about everything using our nifty, new, little toy.  Keep an eye out for more sous vide recipes because we're obsessed.  These are by far the best lamb chops we've ever had whether it be in a restaurant or at home.

8 lamb chops
2 TBSP freshly cut tarragon
1 - 2 TBSP fresh thyme
Handful of fresh basil leaves
Handful of fresh Rosemary sprigs
4 cloves garlic, minced

1 stick of butter, room temperature

1/2 tsp salt

1 tsp fresh ground pepper

1 TBSP olive oil

Mint jelly (to serve as an accompaniment to the chops)

Mix tarragon, thyme, basil, garlic, salt, pepper and butter.  Apply a schmear of the herb butter on both sides of each chop.  Put a sprig of rosemary on top and bottom of each chop.  Wrap each chop with a few fresh basil leave before placing in a sous vide bag, 2 chops per bag.  Vacuum seal and repeat with remaining chops.

Place chops in pot of water and turn on sous vide machine.  Cook for an hour to an hour and a half at 131 degrees Fahrenheit for a tender and juicy chop.

Once finished cooking, remove all of the chops from the bags, baste lightly with olive oil and sear at high heat in a cast iron skillet for 2 minutes per side.  Serve with a sprig of fresh rosemary on top.  

Notes:

A trick we learned, is that you can use Ziploc freezer bags if you don't have a vacuum sealer.  To ensure you get most of the air out, place the meat or veggie in the bag, submerge the open bag slowly in a pot of water.  As you do that the air is forced out by the pressure of the water.  Seal the bag when the water is almost reaches the top of the bag, not allowing water in.

Slow Cooker Oxtail Stew

Like so many, I'm visually impaired without my glasses, and often times I'll come home after a grocery shopping spree with many of the wrong items because I'm guilty of not wearing my glasses.  Recently, I went to the store and thought I was grabbing soup bones to make our infamous beef pho, but grabbed oxtails instead.  After doing a little research, I learned that oxtail are a more pricey cut of beef, similar to that of short ribs in that they're just as rich and meaty...perfect for soups and stews.  I learned oxtails are popular in South American traditional recipes.  I decided to save them and create something fabulous for another day.  I love getting out the slow cooker, especially when it starts getting colder out and you can feel Fall in the air.  I looked high and low for the perfect recipe for these meaty bones, and this recipe, with a few minor tweaks, was out of this world delicious.  It made the house smell divine.  My Mother-in-Law, Sara suggested serving this over some mashed potatoes, which would be incredible.  Of course, you have to serve this with a good, crusty bread too.  

2 tablespoons olive oil
Salt and black pepper to taste
4 – 5 lb Oxtail
2 medium leeks, sliced (white and light green parts only) 
1 onion, chopped
6 garlic cloves, minced
1 cup red wine
1 can plum tomatoes
5 tablespoons tomato paste
3 cups beef stock
1 tablespoon Worcestershire sauce
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
2 sticks of celery, sliced
4 medium carrots, sliced
3 medium potatoes, peeled and chopped
¼ cup all-purpose flour
1 cup frozen peas
Fresh chopped parsley to garnish (optional)

In a large skillet, heat the oil over medium-high heat.

Salt and pepper the oxtail and add to the skillet and sear on each side for 2-3 minutes.

Transfer beef to the slow cooker.

Add leeks, onion, garlic, red wine, plum tomatoes, tomato paste, beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves.

Cover and cook on low for 4 -6 hours or high for 2 -3 hours, or until the meat falls away from the bone.

Strip the meat from the bones and discard the bones and any excess fat. 

Add carrots, celery, and potatoes. Cover and cook on high for 3 hours, or until vegetables are fork-tender. Taste and add more salt and pepper if necessary.

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker along with the frozen peas. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Serve immediately, garnished with parsley, if desired.

Notes:

I sometimes substitute green onion for leeks

**Recipe adapted from Mommys Home Cooking

Copycat Starbucks Banana Bread

There's something to delight all of the senses about having banana bread baking in the oven.  Especially on a cold, cozy morning with a crackling fire in the fireplace..."kids" sleeping in, awaking to the lovely aroma of freshly baking, banana bread in the air.  I usually make this recipe a few times over the holidays.  Who doesn't love Starbuck's Banana Bread!?

2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1/2 teaspoon cinnamon
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
½ cup chopped walnuts (optional)

Preheat oven to 325 degrees.  Spray a 8x5 loaf pan with non stick spray and line it with parchment paper if desired.

Add flour, baking soda, salt and cinnamon to a small bowl and set aside.

Mix egg, sugar and oil and stir until well combined.

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

Next add milk, vanilla and bananas and stir until incorporated.
Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

Notes:

The success of banana bread depends on bananas.  You really want super ripe or slightly brown bananas for the best flavor.  If your bananas are fresh you can place them in a brown paper bag closed tightly for a day or two to help them brown, keep them attached at the stem for faster ripening or if you need them brown right away, place them in a 300 degree oven for 30 minutes and then let cool for 30 minutes.  Be sure to place foil or parchment under the bananas before popping them in the oven as they may leak a tiny bit.

If you want an authentic Starbucks experience, add nuts to the dough and sprinkle on top as well.

You can make your own buttermilk by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk let set for 5 minutes.

Stir-Fried Baby Bok Choy

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Baby Bok Choy is our newest favorite veggie.  We've been including it in our pho, stir fries and of course, our gurgling hot pots.  This recipe in particular is a new addition to our repertoire.  It's super easy to prepare and is full of crunchy goodness.  Enjoy!

1.5 lbs (about 4) Baby Bok Choy, halved with bottoms trimmed

4 tbsp toasted sesame seed oil

4 garlic cloves, minced

3 tbsp soy sauce (or tamari or coconut aminos)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp red pepper flakes

2 tbsp water

black and white sesame seeds

  

In a large wok or skillet, heat sesame oil over medium high heat. Working in small batches, add in bok choy cut side down until lightly browned. Remove from pan and continue until all bok choy has been used.

Once it’s all been browned, add all of the bok choy back to the pan along with the minced garlic and cook 2 more minutes, stirring frequently. Add soy sauce, salt, pepper, red pepper flakes and water. Bring to a simmer, stirring bok choy until well-coated. Cook for another 2 minutes and remove from heat. Top with sesame seeds and more red pepper flakes before serving. 

Note: 

The BBC is done when the dark green leaves are wilted and light green stalks are tender, but still have a slight crunch.

**This recipe is adapted from TheModernProper.com