I am as huge fan of salmon with mango avocado salsa. Like to use brown sugar and salt for seasoning.

http://www.tastespotting.com/feature...e-canyon-ranch

Also a big fan of miso glazed salmon and miso can be used with other fish.

http://www.simplyrecipes.com/recipes...glazed_salmon/

Haven't necessarily used these recipes but they are similar to what I do.

house,

Poached salmon, some mashed or roasted potatoes, and some asparagus.

For poaching salmon, tons of simple recipes on the Internet, just a question of what type of flavors you like. You can poach in butter, olive oil, white wine, tons of other liquids, or whatever combo you like. Here's some butter poached salmon and robuchon potatoes from a while back:

Really like the sounds of this one. May give it a trial run tonight. Thanks.

The salsa is pretty money. Can use it with lots of things. Also like just doing a simple broiled salmon with a mint fava bean puree underneath if I don't want to go through trouble with salad (although still pretty easy).

Just youtube the gordon ramsay crispy salmon recipe. One of the first things I ever cooked. Really nice though.

In honour of yesterday being Pi day, I am making mini-chocolate pies. Was out all day yesterday in meetings and couldn't be arsed to make dough at 8pm last night. I have, of course added bacon to the dough which is currently chilling.

I will making the chocolate filling once the shells have baked and cooled. Pics to follow.

in a huge cooking noob, but for salmon lately I have just been mixing together brown sugar, nice deli mustard and enough lemon juice to let me stir it together then sticking it on salmon in the oven. Caramelizes to have a nice crunchy outside, although probably not a good choice if your one of those food snobs who refuses to eat anything with any sweetness

Sous vide question - the more I cook something, the more jus seems to get in the bag. When cooking a steak, you rest to keep the juices in, so what's the cause of this apparent dichotomy?

Blackened salmon tacos w/ grilled pineapple, lime cilantro slaw (sliced cabbage, sour cream, a little white vinegar, lime juice, cilantro), guacamole (whole foods made, but fresh... I added more lime juice and jalapeno), and diced red onion

+1 and this also me me laugh a lot. I cook most of the time which I got from my mother,as she is a cook herself for a 5 star hotel, so from an early age she got me cooking, and wanted me to learn from her.

Best thing my mothers done for me!

next week looking to try out new pasta machine for some different stuff. stuff I can freeze possibly for later? I so far have only used it once for making raviolis. Was okay but I'm def noob. Any tips anyone has before I get to it? Appreciated if so.

There's no dichotomy. Protein is elastic. You rest a steak, because after cooking, the protein strands are stretched to the max and cutting into it immediately will result in tons of 'jus' being released. Once it's cooled a bit, the strands have shrunk somewhat and the steak will hold onto it's moisture better.

When you SV, the same process occurs, only more slowly, so as the steaks cooks it releases small amounts of fluid over time.

All that juice, if not more, is released when you cook a steak in the pan as well but it evaporates quickly and gradually so you don't see it over time. When you cook it sous vide you get to see all of it at the end.

Plus, you still get to use that juice if you want to. After searing the steak always reserve those juices to make a pan sauce or even just add butter to it, reduce and spoon it over the steak.

Made Zuni cafe style roasted chicken last week. Came out amazingly tender, the gf loved it, and it was pretty easy. Only annoying part is prep starts 2-3 days before you cook it.

Duerig: had that chicken at Zuni last week. Every time I go there it's so good I think about making it at home, but then don't due to the prep time. Did you make the bread salad too?

Surf: not sure where you got the idea food snobs don't like sweet flavors in savory food, it is a key flavor category. I'd think about adding some chili flakes or some other kind of heat to your mix.

Forget the salmon and go for the halibut at costco/whole foods

Just FYI the Zuni chicken method comes out pretty great in as little as 4 hours. Not as good as a full 3 day salting but tasty nonetheless.

El D,

Did not make the bread salad. FWIW the prep itself is minor, it's just planning to do so is a pain.

Made Chilean Sea Bass with a white wine and saffron cream sauce.

Absolutely nothing on the side because all I got at the grocery store earlier was beer.

That looks fantastic.

I decided to make giardiniera last week. It wasn't typical Chicago giardiniera as it had bell peppers and other non traditional veggies in it, but it turned out pretty good.

Basically I took a red and green bell pepper, 4 jalapenos, half of a small onion, 1/2 cup sliced carrots, a stalk and a half of celery, a 1/2 cup of cauliflower florets, diced them all up, and soaked them in salt water over night.

The next day I strained the veggies and rinsed them off with cold water. In another bowl I mixed some red pepper flake, oregano, and black pepper. Then I added a couple cloves of finely chopped garlic, some chopped green olives (about a dozen or so big green olives), 1/2 cup olive oil and 1/2 cup white vinegar. Mixed in the veggies and let it sit in the fridge sealed for like 5 days (you could do 2, but it tastes better the longer it marinates).

Turned out pretty awesome (although it doesn't really look that awesome). I've been putting a generous portion of it on my roast beef sandwiches every night and it takes a simple sandwich to a different level. Didn't really take any pics but it's super simple to make and you can use it with pretty much anything.

Only thing is it's not as spicy as I'd like. Next time I'd consider doing less bell pepper and more jalapeno, and maybe some more red pepper flake.

I'd go for more chili flake for the heat. I have never had much luck getting a good amount of heat from jalapenos when essentially pickling them. You're also drawing a lot of the heat out of them when soaking in salt water over night.

For whoever gave me the brussell sprout recipe - thanks! I tried to do it with whole brussell sprouts instead and it turned out pretty good

I just halved the sprouts, put them on the stove with salt/pepper/olive oil, tossed for a few minutes, then put them in the oven at 200 for half an hour.

Resulted in brussel sprouts with a salty crunchy outside, and a juicy inside

Correct

By crunchy do you mean uncooked or crispy/seared?

If the former, is that really better than the latter? My usual prep is the same except for having the oven at 400 and maybe not cooking quite so long.