Quick Sous Vide Salmon Dinner For Company

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Tonight, our good friends came over to unload us of some of the crap we’ve been piling up in our house for the last few years. To thank them for taking our garbage, I made them dinner:

seared sous vide sockeye salmon (15 minutes at 130 F),

cauliflower fried “rice,”


braised green beans with tomatoes and onions,


and spicy sautéed mushrooms with anchovy.

Here’s my plate (including roasted carrots with aged balsamic vinegar):

Braised Green Beans with Tomatoes and Onions

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What do you do when the green beans you bought are a little too long in the tooth and tough?  Slow-braise them until they’re tender in a tomato-based broth!  What do you do if you’re out of Rao’s marinara sauce (I normally make a 1:1 ratio of Rao’s:chicken broth braising liquid)?  You can make your own!

I adapted this recipe from Deborah Madison’s Green Beans Simmered with Tomato in her cookbook, Vegetarian Cooking for Everyone.   

Here’s what you need:

  • 1 pound of trimmed, older green beans cut into uniform 2-inch pieces
  • 14 ounce can of Muir Glen diced fire roasted tomatoes, drained
  • 1 large onion, sliced thin
  • 3 cloves of garlic, minced
  • 2 tablespoons of butter
  • 1-2 cups of low sodium chicken broth
  • Kosher salt and freshly ground pepper

Here’s what you do:

Melt the butter in a large skillet over medium heat.  Once the butter melts and the foam subsides, throw in the onions and some salt and sauté until translucent. 

Add the minced garlic, green beans, tomatoes, and enough broth to cover everything.   Increase the heat to high until the broth comes to a boil.   Then, cover the skillet with a lid and reduce the heat to low to produce a constant simmer.

Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender. Remove lid and simmer to reduce liquid for ~5 minutes.  Check for seasoning and plate it up.

Chicken and Green Beans for Breakfast

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Before going to bed this morning, I sous vided 4 chicken breasts (seasoned with Aleppo chile finishing salt and pepper, cooked at 140 F for at least 1 hr 35 minutes)so I’d have dinner (and leftovers) waiting when I woke up.  When I finally got up this evening, I roasted off some mushrooms in my toaster oven (seasoned with salt and pepper and roasted garlic extra virgin olive oil at 425 F for 20-25 minutes), nuked some green beans, made some gravy, and seared off the breasts in some lard:

Quick Nuked Green Beans Recipe

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I love me some Trader Joe’s.  I don’t always love the quality of their produce but it’s hard to pass up a 2 lb pack of pre-trimmed haricot verts.  Tonight, I wanted to eat some buttered green beans but I didn’t want to boil water.  Could I be any lazier?  Don’t answer that.

Plus, Mark Bittman and Harold McGee advocate microwaving veggies over steaming because nuking veggies delivers better color, texture, and vitamin retention — provided you watch it carefully.  So in the name of science (and not laziness), I nuked my green beans to test their hypothesis.

Here’s what I assembled:

  • 1 lb of green beans, trimmed (I divided the TJ’s bag in half and vacuum sealed the other half for later consumption)
  • 1/8-1/4 cup of water
  • 2 tablespoons of Kerrygold unsalted butter
  • Salt and Pepper
  • lemon juice and/or vinegar (optional)
  • handful of toasted slivered almonds (optional)

I put the greens beans and water in my Corningware and stuck it in the microwave.  I nuked it for 2 minutes on high, stirred things around, and then another 2 minutes and stirred things around.  After that, I zapped the beans in 1 minute intervals to get the beans to the proper doneness (total of ~8 minutes) and drained the excess liquid. 

I threw in 2 tablespoons of butter and seasoned with salt and pepper. As a variation, you can add a squeeze of lemon or a splash of vinegar and/or some toasted slivered almonds.

Not bad considering the green beans weren’t pristine and I didn’t have to boil water or wash a pot.  Okay, I’ll admit it.  I’m exceptionally lazy.

Eggs to the Rescue

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Although I had gone to the grocery store this morning, I didn’t have any pre-cooked protein at the ready for me to throw together a quick lunch.  Luckily, we always have eggs in the fridge, so I made myself an open-faced puffy omelet with three eggs and topped it with a sprinkle of Aleppo chile finishing salt, some chopped avocado, and cherry tomatoes.  I served it with some nuked frozen green beans on the side. 

 

I like my scrambled eggs, omelet style and well-done.  When I have more than two scrambled eggs to fry, I like to finish the eggs off under the broiler in the toaster oven. Since I cook the egg in my little cast iron skillet, the eggs can go from stove to oven directly and the eggs are cooked through and the bottom isn’t overdone.