With my family snoozing away, I doled out drugs at the hospital until 4 a.m., when I paused to eat my packed leftovers: pressure cooker lamb shanks, collard greens, and bone marrow.
For dessert, I enjoyed some fresh cherries and coconut milk before finishing my shift.
Blinking away the sunlight, I made it home just in time to kiss Big-O before he trotted off to school with his dad. Lil-O, our resident Lego maniac, built me some colorful (albeit less than aerodynamic) airplanes while I packed his lunch for preschool.
As I’ve mentioned, my younger son insists that we pack him the same lunch every day: eggs, fruit, and carrots. He’s like a machine.
I had a few minutes to spare before I had to drive Lil-O to preschool, so I grabbed two sirloin roasts from my trusty defrost bowl in the fridge…
…seasoned them with Penzeys Spices’ Greek Seasoning and kosher salt…
…vacuum-sealed the beef, and dunked the packets in my SousVide Supreme (8-12 hours at 130°F for medium rare).
With the meat submerged in the countertop jacuzzi, I deposited my little guy at school and face-planted into bed.
By the time I woke up, the roasts were perfectly cooked. The only remaining task was to whip up a couple of vegetable sides, so I threw a tray of seasoned broccoli florets in the oven and washed a bunch of ripe tomatoes that came in my CSA box.
I scattered the chopped tomatoes on a plate and seasoned them with aged balsamic vinegar, extra virgin olive oil, fleur de sel, and freshly ground pepper.
Normally, I’d add a basil chiffonade and some minced shallots to the tomato salad, but I didn’t have any on hand. (Heck, in a perfect world, someone else would be cooking dinner and I’d be catching up with my favorite housewives on Bravo, but I digress…)
Once the vegetables were ready…
…I fished the two sirloin roasts out of the SousVide Supreme.
I dunked one of the roasts in an ice bath and I seared the other one in a smoking-hot skillet greased with ghee…
…until the juicy roast developed an even char.
I thinly sliced the sirloin…
…and hollered at everyone to sit down for dinner.
Here’s what our dinner looked like:
I love the convenience and idiot-proof nature of sous vide cooking, and think it’s great that more home cooks are trying it these days. I even saw on Instagram that one of my favorite kitchen cavemen, George Bryant, has joined the party.
Sure, a SousVide Supreme ain’t cheap, but remember: You can hack your own water oven for just a few bucks. So if – like me – you’ve considered the food safety stuff and want to give sous vide cooking a shot, get yourself a beer cooler and a thermometer, and let me know what you think!0