Tag: f52


Nomiku Gets Genius with Food52!

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The Nomiku team had the honor of attending one of Food52′s dinners yesterday, in honor of their Genius Recipes cook book! Their team is traveling around the country doing some awesome pop-up dinners (serving some of their Genius recipes of course!), and San Francisco was their first stop. 

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Held at the Cookhouse right next to the famous Vesuvio Cafe, the Food52 team with their beverage partner Stella Artois, served a four-course dinner, explaining why each of the recipes was … Read more



Sous Vide Bulgogi

The term “lettuce wrap” often serves as culinary shorthand for “Abandon all flavor, ye who enter here”, presaging grim, meh-inspiring food. Thankfully, this is resoundingly not so in the case of Korean cuisine, which gives us the gift of ssam, i.e. lettuce wraps that won’t make your mouth sad. One of the best-known examples is bulgogi, made with grilled marinated steak (familiar to fans of Korean barbeque, a.k.a. gogigui). The beauty of this dish is its simplicity: just marinate sliced … Read more



Sous Vide Macerated Strawberry and Rhubarb for Coffee Cake

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As devotees of baked goods, the transition from spring to fall is, for us, best captured by strawberry and rhubarb, a classic odd couple. Rhubarb is a member of the sorrel family (Polygonaceae), and like sorrel, it’s high in oxalic acid, giving it a bright, grassy, almost lemon-like quality. This sourness, however, makes rhubarb an unsuitable solo player; alone, it has the austerity of a strict mother superior (as played by Maggi Smith in Sister Act). 

Ah, but enter the … Read more



Sous Vide Lamb Tagine

Tagine, an exemplar of the nuanced, richly spiced cuisine of Morocco, also has the distinction of being a food named after the vessel used to cook it—other notable examples being paella and casserole. 

The significance of this particular instance of culinary metonymy is that the tagine, an earthenware pot with a conical lid, is expressly designed for slow cooking. Though traditionally cooked over coals, our choice of heat application should come as no surprise: when we see “slow-cooked” we think, … Read more



Sous Vide Roast Chicken with Bread Salad

Far be it from us to claim to have improved on a classic, but…well, that’s more or less what we’re claiming. The classic in question is the roast chicken with bread salad from the late, great Judy Rodgers of Zuni Café. Without question, the dish she is most remembered for is the roast chicken served with a warm bread salad featuring pine nuts, currants, and spicy greens—a dish that still lives on at her restaurant, Zuni Café.

The central … Read more



Sous Vide Mushroom Velouté

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Cream of mushroom soup has a bit of an image problem. Despite having been immortalized as a cultural icon by Andy Warhol, it nonetheless lacks the easy glamor and charm captured by his more famous subject, Marilyn Monroe. We might not be able to raise this unassuming potage all the way to blond bombshell status, but a quick makeover can definitely bring some allure into play. First, we should depart from canned food, and all its bleak culinary associations. 

After … Read more



Sous Vide Ham Hock and Poached Egg Tricolor Salad

For some, 48 hours may seem a long time to wait for a salad. But then, some haven’t experienced the joy of a salad with supremely succulent bits of slow-cooked ham hock, so we think there’s room for persuasion. In fact, this salad is a total cinch, with only a small amount of active prep time, and once the pork is cooked, the dish comes together quickly. Since ham is in the picture, what better supporting player than poached eggs … Read more



Sous Vide Tri Tip and Onion Sandwich

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The oft-heard kitchen wisdom that there’s no such thing as a shortcut for making caramelized onions is largely true. One proposed solution, currently in vogue, is using a small amount of baking soda to speed browning, but it has a few major drawbacks. Raising the pH this way will cause the onions to brown faster, but it also produces a mushy, almost puréed texture (because science reasons, pectin blahblahblah), and leaves a faintly discernable soapy taste, even in small quantities. … Read more



Sous Vide Fish Tacos

Fish tacos are perhaps the most seasonal Mexican fare, evoking images of sun-drenched summer beaches and lime-spiked beer. Despite this laid-back aura, they can be rather finicky to make properly, often falling victim to greasiness or overcooking. With this recipe, we hurdle those risks by sous vide cooking our fish to a perfect flakiness, then using crispy shallots to bring the crunchy fried goodness element. Now everyone can relax!

Take a chilllll pill here

Sous Read more


Sous Vide Halibut with Soy Custard

The inspiration for this dish came from two separate classics from chef Jean-Georges Vongerichten. The first is sea bass with a soy-based sweet and sour broth and spring vegetables, which has soy and citrus flavors paired with fresh vegetables and flakey white fish. Those ideas were married to another JG standby, asparagus with a creamy morel hollandaise sauce. Pairing a rich, deeply flavored sauce with delicate fish and spring produce makes for a refined yet indulgent dish, channeling Jean-Georges’s approach … Read more