PolyScience- Sous Vide

THANK YOU POLYSCIENCE! THANK YOU FACEBOOK FRIENDS!

Due to my wonderful facebook friends, I was chosen as the winner of a PolyScience Sous Vide Immersion Circulator.

7306C Thermal Circulator - The Standard for Sous Vide Cooking Exceptional control of liquid heating to within 0.09F (0.05C) Three preset buttons make the selection of frequently used cooking temperatures fast and fool-proof One-touch control enables you to quickly set or adjust cooking temperature Controls liquid heating up to 300F (150C) Easily selectable high and low pump speeds provides precise control over cooking liquid circulation High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance

For my non culinary friends, it is a really fancy tool for my kitchen that makes me VERRRRRRRY HAPPPPPPY!
Polyscience was nice enough to make one for me as a result of their recent facebook contest and it is the perfect complement to my Smoking Gun, which I love too. When the box arrived, I couldn't wait to open it.

The contents seemed incredibly technical and fancy and I understood why this is a professional grade appliance. The certifications, testing results and details were quite impressive. In fact, I felt it was necessary to read the instruction manual cover to cover. I didn't want to break this fancy new equipment the first day.

The water heated faster than I expected, the machine wasn't too loud and the circulator moved the water at two different speeds. I was glad I read the manual because it was set on C instead of F. Once I got that set, I was ready to roll.

So, on the second day, I made my first creation---a poached egg in the shell. It was the most beautiful poached egg I've ever made. It was perfect! I can't wait to have a brunch party and cook 20 of these at one time.

We enjoyed brunch for dinner that night- Croissants with fried ham, sauteed mushrooms and other assorted veggies topped with a slow poached egg. All I can say is YUM!

I can't wait until I work on my next masterpiece! Perhaps ribs or duck...who knows? Whatever it is, it will be a fun experiment and has stepped my skills up a few levels.

I'll keep you posted on the results

Casa Velas, Puerto Vallarta

We took a much needed vacation last week and got a great deal! During all of the swine flu chaos, I decided to book a vacation to...Mexico, and I'm glad I did.

It was immediately apparent what a major impact the Swine Flu media attention and the wallet tightening of consumers has on the Mexican tourism economy. The airport was practically empty, cab drivers had no customers and shops were closed because there were no patrons. Once we arrived, we knew that we did a little something to help boost their spirits and their business all while getting us a much needed break!

At first I was a little concerned, because when we arrived at the airport, our driver told us the hotel was closed. I wondered, "How can the hotel be closed, I booked it for a week?!" Well, it seems that we were the only people who booked it. According to staff at the hotel, they haven't had a guest in over a month! They said travel agents were canceling reservations and with no guests, they had no work so the hotel closed!

After much discussion, and much needed translation (since I speak limited Spanish) we were set up in a sister hotel called the GRAND VELAS. It was beautiful, but not the quaint boutique hotel we were originally hoping to visit. It was basically empty and I'm guessing that only about 30 of the 800 rooms had guests.

We enjoyed the day and one night there and were happily greeted by one of the managers of Casa Velas the next morning. He explained to us that we were the first guests to stay in the hotel and that they were reopening for us! Now I know how Brad and Angelina feel when they are escorted around by staff and have total privacy...we had an 80 room hotel to ourselves for several days until more guests arrived.

The staff was amazing and catered to our every need. Many thanked us often for visiting and told us how difficult times were in the area with no tourists. We were glad to be there so it was a win win situation!

Since the hotel was closed for quite some time, I would expect a few bumps in the road. We had a couple of challenges, one with the AC the other with the cold water. Both were resolved quickly and pleasantly. The staff seemed genuinely upset that we had any challenges and did what they could to take care of us. They truly know the meaning of customer service!

The food was enjoyable! "Authentic" Mexican food was limited on the property, but one of the managers set us up with a great little place in town and forgot to tell us it was also the best place in town to see the sunset! Mauricio thanks for the GREAT RECOMENDATION!

We are spoiled in New Orleans with good food and were pleased with the quality at both hotels. The presentation was stunning at every meal! We enjoyed Tuna Carpaccio, Duck Crepes, Squash Blossom Quesadillas, Shrimp every way possible, Sushi, and an amazing selection of sorbets.

Bene the Bartender was extremely friendly and used every opportunity possible to practice his English and visit with us. We had very interesting discussions about the food and culture of the area. He even agreed that if it rained he would take me out to catch coconut crabs, which I am insipred to do after Anthony Bourdain's adventures on the travel channel. Unfortunately, it didn't rain and the one crab I saw, we couldn't catch...but Bene invited us back to Casa Velas and the offer still stands. I guess thats one way to try the local cuisine, catch it, cook it and eat it with locals and their families...what a friendly town!

The trip was wonderful and much needed. I hope to visit again very soon. When I cook the two salsa recipes shared by a chef in Puerto Vallarta, I'll post those and the pictures too.

Dining out in New Orleans

I had the wonderful opportunity to eat out in my city three nights in a row!

Thursday-
Boucherie
8115 Jeannette St. Off Carrollton

We took my mom to dinner- three people, 1 appetizer,1 salad, 3 entrees, 1 dessert and 2 cocktails. Everyone was satisfied with their portions, but we were more satisfied with the bill- $70 with tax and tip. I'd say this restaurant is quite a value. The service was prompt and they squeezed us in at 6:45 without a reservation. By the time we left, there was a line down the block. We were pretty lucky to get in!
We enjoyed our meal; here are some highlights:
Grilled Heart of Romaine Salad- GREAT
Smoked Beef Brisket with Parmesan fries- THE FRIES WERE AWESOME!!!!! The brisket was good.
Boudin Balls- I'd say these were the least interesting thing on the menu. They needed a little spice and a little salt.
Shrimp and Grits- YUM YUM YUM
Pulled Pork over potato cake with red cabbage slaw- Excellent
Krispy Kreme Bread Pudding- FABULOUS!
For the price, the place is a good bang for your buck, home style cooking and excellent fries. I'd highly recommend it.

Friday Night-
Emeril's
Warehouse District

We had quite a large group and everyone was comfortable sharing...so we got to taste everything at the table! The restaurant ran out of bisque and substituted the roasted garlic soup. If that was their second line soup, I can only imagine how good the bisque would have been. I wish I had the recipe the soup was so good. Other notables were the smoked exotic mushrooms and Emeril's BBQ shrimp. I think I scared the busboy because the service was a little too prompt. Once we ate all of the shrimp, he took my plate. I nearly attacked him to let him know we REALLY wanted the sauce, he quickly returned the plate, only to pick it up again before we were all able to dip our bread in the sauce. Someone really needs to explain to the staff that you aren't done until all the sauce is gone too, that is the best part!

I was impressed with the creativity in the menu, yet everything was "normal" enough for someone who isn't very adventurous with their dining.
The small plates and not so small plates were extremely tempting! Crawfish Pierogi, English Pea Risotto, Seared Scallops and Crawfish Meatballs. It was difficult to choose an entree with so many choices! The amuse bouche for the evening was a tuna meatball and house cured salmon- FABULOUS.

I enjoyed the Panned Veal and Crisp Sweetbreads. It was very tasty, but probably terrible for me! Don't tell the cardiologist! Others enjoyed the Andouille Crusted Redfish, the Pan Seared Filet, Ribeye with Romano potatoes and Gorgonzola (the best), Grilled Jerk Blue Fin Tuna, and the Hangar Steak Au Poivre.

For dessert, I ordered a blue cheese and honeycomb, I couldn't have been happier!!!!! Others had the banana creme pie, the chocolate torte and the praline cheesecake. They were all fabulous. Hooray for the Emeril's pastry chef!

It was a wonderful dinner!

Saturday-
Cafe Giovanni
117 Decatur, French Quarter

What a great meal! The place was packed!!! I didn't plan for all the graduations, weddings and other events going on in the quarter and was glad we had a reservation. I don't think we would have been able to get a table without one.

The opera singers, as always, were entertaining and helped to create a fun and festive atmosphere while we dined in the back courtyard themed room. It was quite charming.
Our table debated getting the "feed me" but in the end decided there were too many things on the menu that looked good. We didn't want to miss anything!

We started with the Oysters Giovanni, which will always please. Again, it was a group willing to share so we all enjoyed the Cannelloni (which was by far the best part of the dining experience) It was so good I wish I would have ordered it as my entree too! We also had the Veal Ravioli, Wedge Salad with blue cheese and onions, and Tuscan Asparagus. All were excellent. The blend of balsamic vinegar on the creamy blue cheese salad dressing was a perfect balance and the Tuscan asparagus was perfectly cooked and then wrapped in prosciutto and deep fried! Who could want more?

Our entrees were tough choices, so many things looked great. The hit at the table was the sauteed breaded veal, baked with 4 cheeses and a light red sauce. AWESOME!!!!!! The two people who ordered it were forced to share with everyone.

Two of our dining companions had issues with the the temperature of their meals, one steak was over cooked and one cannelloni was a little on the cold side. Our waiter handled it right away, the situation was resolved quickly, the restaurant gave us a credit on our bill (we didn't complain at all or ask for anything...they just offered...what great customer service) and then the chef sent us a round of his house made limoncello.

If the meal hadn't been perfect enough, Chef Duke sent us over the top with customer service. We were so pleased, we decided to order another bottle of wine and get desserts to share.

There was a digital photo frame in the bar running a series of Chef Duke's creations. My husband had his heart set on one of the desserts in the photo...unfortunately it wasn't available. The waiter suggested the chocolate strawberry dessert martini instead. Needless to say, it was perfect. Chocolate Sauce, Balsamic Strawberries and Chocolate Cake with whipped cream and other goodies!!! Check out the picture.

Again, I couldn't have been more pleased with the meal, the service and the staff...oh and the company too :)

ROTI/RARATHA

For the purpose of this blog, we are calling these Paratha, but there was some debate on if these should be called Roti instead. Mine did not rest long enough, so some of the spinach was squeezed out of the sides when I rolled it. They still tasted great!



Dough:

1 cup durum atta flour (whole wheat flour)
1/2 cup water (Add more water as needed)
Pinch of salt

Spinach Filling:

1 cup chopped spinach
1 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes
1/4 cup durum atta for rolling
garlic to taste

Oil to cook

Dough:

Mix flour, salt and water to make soft dough (if needed add more water).
Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough. I spray the surface with pam and the outside of the dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:
Heat the oil in a saucepan on medium-high heat, add the spinach, cilantro, ginger, red pepper, and salt. Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach mixture still should be moist and should be able to form a ball. Set aside until the spinach cools off.

Making of paratha:

Divide the dough and spinach filling into 6 equal parts. Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball (similar to a dumpling or beggar purse).Make all six. Each ball needs to settle for at least two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready. Cast iron works best.
Press the filled ball lightly on dry whole-wheat flour from both sides.
Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top. If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour or spray with pam.Place the paratha over the skillet.
After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.Cool the parathas on a wire rack so they don’t get soggy. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.

Sichuan/Szechwan Chicken and Vegetables

A little taste of China at home! And not too bad for you either! It seems to be a nice balance of salty, sweet, sour and spicy.

Sichuan/Szechwan Chicken and Vegetables


3 Tbs rice wine or dry sherry
2 Tbs soy sauce
1-2 tbs rooster sauce chili paste - chili garlic
-paste
2 tsp cider vinegar
1 tsp sugar - you may want more, add to taste
1/2 cup water or stock - vegetable stock or
-chicken stock
2-3 Tbs olive oil
2 lbs mixed vegetables - cut into 1 inch cubes,
-slightly roasted or steamed, (garlic, onions,
-peppers, eggplant, broccoli, green beans,
-carrots, cabbage or any assortment of your choice)
1 lb chicken breast - cut into pieces
2 Tbs ginger, fresh and minced
1/2 cup scallions, thinly sliced
salt
1/2 tsp sichuan peppercorns - to taste
1-2 Tbs toasted sesame oil

Combine the 1st six ingredients and set them aside.

To make the eggplant, heat a wok or saute pan, add olive oil. Wait
until the oil shimmers, then add vegetables Toss and coat with oil.
Add garlic, ginger, scallions and mix together and cook for 3
minutes. Siring occasionally to keep the vegetables from sticking
to the pan. Remove vegetables from pan and saute chicken until
cooked. Add vegetables back to pan with chicken.

Pour sauce into the pan by the spoonfull and stir well to get hot
before covering. You can take 1 tsp of cornstarch and stir it in
with a few tablespoons of sauce. Then add the mixture to the pan.
This will help thicken the sauce. Reduce the heat to medium and low
and simmer for 10-15 minutes until the vegetables are tender. Taste
for salt, pepper and sesame oil, Serve hot over steamed rice.