With the stay-at-home orders ongoing, once work wound down, I had more time to cook some “slow foods” – foods that take a bit more time and I haven’t had time for recently.
First up, grilled onions. I got a good deal on a bag of sweet yellow onions, so my drawer is full and I decided I needed to use up some. I love grilled onions, but to do them correctly takes time. About twenty minutes or more. Continue reading
Broke out the sous vide rig for a flat iron steak, ran it to 140 degrees for 4 hours, sliced it, and tossed it into a skillet with a sliced onion just turning brown. Made a roux of butter and flour, whisked in milk, and cooked that to thicken, adding Provolone bit by bit to make a nice cheese sauce for the the sammiches. The buns are toasting on the grill. I love my new oven.
We stopped by that meat processor on the way back from the big city the other day. We bought some of their garlic sausage. Yay! This stuff is awesome:I picked that tomato this morning, out before it gets too damn hot.
An illustrated adventure.