I like to think of Sous Vide like a little crockpot in a bag. The polar opposite of the pressure cooker, sous vide is a great way to get perfectly cooked food every time. It uses a precise temperature-controlled water bath to cook meat, veggies, and everything in between to an exact specification. …
lamb
Slow Roasted Leg of Lamb
After making so many vegetarian dishes this week, I was really craving some kind of roast this weekend. The overcast weather always puts me in a cooking mood, especially for dishes that take at least a few hours of prep and cooking time. …
Rack of Lamb with Roasted Radishes + Celeriac Puree
The first time I attempted to conquer the intimidating Rack of Lamb was Mother’s Day last year. I was so terrified of overcooking it that I kept pulling it out of the oven and testing it’s temperature every few minutes. Note to self: don’t do that! It not only throws off your cooking time, but it also can make the cook of your meat uneven….