January 2013

I think we all know how much I love my sous vide machine. I use it A LOT.  It makes the best short ribs ever. Steaks are so effortless and always perfect.  It even makes a superior burger.  I've started cooking my beets in it, they turn out much better than roasted or steaming. And I've been using it to poach eggs, directly in their shells.  But I wanted to step up, and start doing some of the recipe from the Modernist Cuisine books.  For no particular reason, I decided on the Hollandaise sauce. Maybe because it can go on top of the poached eggs I already know how to make.

I am a HUGE fan of the Downton Abbey series, and was very eagerly waiting for the start of season 3 to come to the US. (Yes, I know it is available in the UK and can be streamed online, but I like the whole ritual of waiting for the new episodes to air here.)   I do have to admit, I'm less excited about the changing costuming to reflect the 1920's, which is not my favorite clothing era; I really, really love the Edwardian era clothes, and the glamour and richness of the styles.

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