24 hour Beef

 
 
I got a sous vide for Christmas 2 years ago and it was neglected for a long time. Then we had 24hour cooked beef at the restaurant Chez Shea and wondered how it was so perfectly cooked medium rare even though it was cooked for 24 hours.It took me for a while to figure it out, but I finally thought it must be the sous vide cooking. So yesterday I bought tough cut of Angus beef and cooked for 24 hours in the sous vide at 140 degree. The result was, "Yes, I was right." The beef was perfectly medium and tender. If I could make demi sauce like Chez shea, and they must have good butcher to get better cut, but it was close, at least I think so. Anyway, it was delicious and I am so happy that I could finally use my sous vide.
I made my own sauce with onion, mushroom, butter, red wine, beef stock and tomato paste and it was OK.

Halibut with Lemon Cream Sauce

 
I seared halibut fillets and finished cooking in 350 degree oven. I made cream base sauce with lemon zest, lemon juice and tarragon. It tasted like bearnaise sauce. It was my creation, but I don't think it was quite successful. I often make up my own recipe and sometimes I fail. But it is fun to try. I am thankful that no one does not complain.

Thanksgiving Dinner

 
 
 
 
It is Naomi's first Thanksgiving dinner and she could have a little taste of some dishes, like kabocha pumpking soup, mashed potato and turkey breast. She liked everything.
The first course was crab cake, then kabocha pumpkin soup. Turkey was ready much earlier than expected, but it was very tasty. Yooki's gravy was very good. I really liked roasted Brussel sprouts. I got this recipe from Sharon and Kathy and it was easy and really delicious.
For dessert we had crepe cake (from Koji and Kim) and an apple pie. The cake was wonderful.

Baked Mackarel

 
I always feel sorry that our local stores don't sell fatty, delicious, full of omega3 mackarel. Usually I grill or pan fry them and served with daikon oroshi (grated daikon radish). But I wanted to do something different today, so I baked them with sliced onion and lemon with olive oil. It was very good. Downside is after cooking whole house smells like fish.

Chilean Sea Bass

 
Chilean sea bass is one of the best fish, I think. Black cod may be the next. Unfortunately it is the most expensive fish and you rarely see them in the store. I happened to find it at Albertson. I marinated it in saikyo miso mixture over night. The recipe is from the Nobu Cook Book. It was delicious!!

Pan Roasted Salmon with Lemon Caper Sauce

 
Kathy gave me this delicious caper hand picked in Italy. It has distinctive flavor which you can not get from regular caper in a jar. I used it for the sauce for salmon. It is similar to picata sauce. Butter, white wine, lemon zest and caper. The caper made a big difference and was really delicious.

Halibut Cheek

 
 
 
I found halibut cheek at Costco. I've seen it on the menu at the restaurant, but I have never had it. I looked for the recipe, but I could't find good one. So I pan fried it and made lemon butter sauce with dill. I think it worked pretty well. Next dish is Chapche, Korean stir fried glass noodle with vegetables. The last one is Nikujaga, stewed potato with beef and onion.

Dinner at Yooki and Nora's

 
There are many reasons why I like San Francisco so much, but one is their farmer's market. The vegetables and fruit are so fresh and they have so many varieties. I got sweet plums and nectarines, mushroom, cherry tomato, mix green and fresh pasta and mild goat cheese. I also got beautiful sea bass. Pasta for lunch and sea bass for dinner. The sea bass was fresh and very tasty. I got asparagus and eggplant from the supermarket, but I have never seen veges as fresh as these in Gig Harbor.