There’s no better way to start the day than with a frittata. The one I cooked this morning contained 3 pastured eggs, sautéed mushrooms, nuked frozen spinach, leftover broiled asparagus, Sunny Paris seasoning, and a splash of organic heavy cream.

After breakfast, I seasoned and vacuum-sealed two rib steaks from Full of Life Farm that I was going to sous vide for 6-8 hours in the afternoon.

After running errands with Little-O, we came home and I heated up the SousVide Supreme to 125 F and dunked in a frozen Wild King Salmon fillet that I’d seasoned and vacuum-sealed a couple weeks ago.

We picked up Big-O from school and returned home for lunch. I took my fish out of the water oven (45 minutes of cooking time)…

…and I served it with some leftover winter squash puree, roasted turnips, and roasted red bell peppers.

Did you notice how I covered up the dent in the salmon left by the frozen olive oil with a lemon slice? I’m one seasoned food stylist.

After lunch, I increased the temperature of the SousVide Supreme to 130 F and dropped in the rib steaks. Then, I took Big-O to his yearly check-up only to find out that he had a raging double ear infection AND sinusitis. Bad, unobservant mommy.

When we got home, I snacked on leftover sous vide flank steakroasted red bell peppers

…and a ton of coconut flakes.

At dinnertime, I stir-fried a big batch of  lancinato kale with bacon, roasted a delicata squash in the toaster oven, and set the sous vided rib steaks on fire with my kitchen torch.

I also burned a pot dry that contained steamed cauliflower. You win some, you lose some.

Here’s my dinner plate:

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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