A16 Monday Meatballs: Oven-braised vs. sous vide

The meatball. Virtually every culture has its own iteration… but it is probably most closely associated with Italy. Which is probably accurate; no one knows for sure, but it is believed that the earliest meatball recipe was included in Marcus Gavius Apicius’ De Re Coquinaria (“The Art of Cooking”). The is the oldest known [...]

Osso Buco Sous Vide

I use the term “osso buco” loosely; this is a non-traditional version in two ways: first, it has no tomato, and additionally it is cooked in a way that is not typical for osso buco.

I started with two veal shanks, and covered them with the following:

Kosher salt, freshly ground pepper 1 Tb [...]

Branzino Sous Vide

It has been a busy couple of weeks! Finally, over the weekend, I had time to make my latest sous vide creation. It was a whole Branzino (mediterranean sea bass), prepared very simply.

I started out with a whole fish that had been cleaned but left whole, and sliced crosswise by my fishmonger. (Not [...]