Day one of our diet went fine. We found ourselves wanting snacks a few times, and one bottle of wine between the two of us turned out to be a bit of a challenge. But all told, really not bad. Still looking forward to cheat day, though :D.
IAC, today I thought we’d share this absurdly easy recipe which will be the backbone of our breakfasts throughout this diet. It’s utterly delicious and I can’t imagine how much simpler a recipe can get.
Last Friday after putting in a long day reading, writing and talking about food (yes, tough life :-)), we both realized we hadn’t planned anything for dinner. We have been playing with our not so new anymore water oven and have been sousviding (Yes, I am using the term sous vide as a verb.) most every day. Meat, chicken, fish, vegetables . . . you name it, we have been pretty much sousviding it. But here it was almost 7:00 with nary a plan for dinner. Too late to start sousviding from scratch and all the rest of the meat, chicken or fish were all frozen. And we sure didn’t want to start eating dinner at 10.
I opened the freezer hoping I would come up with some sort of creative concoction that wouldn’t take too much time.
Welcome to what should be Freaky Spice Friday or Fine Dining Friday. The reason it isn’t is twofold:
I was having a hard time coming up with anything to write about either topic.
I came up with a sous vide trick I really need to share.
So ok, we’ll do something about fine dining or some spice next Friday. Today, let me begin with a little background: I love hard boiled eggs. Ever since I was a child, they’ve been high on my list of favorite foods. When I started working out seriously, I started eating two of them after my workouts for the protein. I know there is some controversy over whether or not this is a good idea, but since my cholesterol is fine, I figure it can’t hurt.. especially since I enjoy them so much.
Welcome back to Trufle Tuesday! Since we morphed mushroom Monday this week, and since we developed what might well be the single easiest gourmet recipe in the history of gourmet cooking and which involves baby bello mushrooms as well as truffles, we thought we’d share it with you today. I challenge our readers to find a recipe that has a better ease of preparation to flavor ratio anywhere.
Welcome to our first Meat Monday. After all, we can’t write about mushrooms every Monday… Besides which, in honor of Passover, we just developed a dead simple recipe which tastes like a cross between grandma’s chopped liver and Mousse du Perigord, and we had to share it with you. Here it is:
While I am sure that title (or some variation on the theme) has been used millions of times before when discussing one’s Sunday Bloody Mary brunch, it really does seem fitting this morning.
Today just couldn’t have come fast enough for us here at Shami’s Gourmet. Our Ubons Bloody Mary Mixes arrived earlier this week (sadly they were sitting in the managers office for a few days but no one bothered to tell us it had arrived) so we spent the last few days discussing ad nauseum our menu both in and around the Bloody Mary’s.
While waiting for our Bloody Mary mixes to arrive, we prepared a Pinterest collection featuring some of the wild and wacky Bloody Mary concoctions out there. Sliders, shrimp, pizza, asparagus, pickles, eggs, bacon and even entire chickens adorn some of these monstrosities!!! Sadly, we were not in the position to be as grandiose.
Things at Shami’s Gourmet have been very busy and exciting this past week. The store is growing and we are finding new and unique products all the time. But more specifically we have been “sous viding”. Not sure if that is an actual action word, but no matter, we have been experimenting with the Sous Vide Supreme that arrived just the other day.
Things have been very busy here at Shami’s Gourmet and we have been keeping ourselves occupied while we waited for the arrival of the Sous Vide Supreme water oven. Well, the wait came to an end today.
For those that don’t know, Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide. However, this incredible cooking method is now accessible to home cooks through the award-winning, easy-to-use SousVide Supreme®water oven.