Most meat is expensive in Switzerland, so I always turn to the cheaper cuts. Veal breast is reasonably affordable, but it’s tough and fatty. So what to do with it? I’ve started pressure cooking very tough, fatty cuts of meat because then I can have a ready meal in an hour, without...
There’s really nothing easier. 24 hours in a sous-vide bath set to 55C. I usually don’t marinate or season the meat beforehand unless I’m making Chinese roast pork, but if you want to add flavor when you cook, do it with a light hand. (Especially limit the amount of garlic, since...
That package of duck confit I pulled out the freezer last night was added to the delectable ragout I made this afternoon, then poured into baked eggplants, which were baked a second time, topped with asiago cheese. It’s easier than it sounds!Usually I make my baked stuffed eggplants with...
The usual method of making duck confit is time consuming and messy and the results of all that work weren’t impressive enough to motivate me more than every couple of years. But once I learned that I could make a delectable confit in my Instant Pot on the sous-vide setting, I became...
Lamb dishes are among my favorite, though I didn’t grow up with them. Lamb featured in my mother’s very short list of foods she found unpleasant to eat. My father likes lamb, so I was able to eat it occasionally, when she broiled lamp chops for the family and pork chops for herself (on...
Winter isn’t over yet, so I’m still making stews. I used to cook this one with octopus, but I just can’t eat octopi anymore because they are smart enough to be cousins. In Switzerland it’s impossible to find Mexican chorizo so I make my own. As with everything I...