Spicy Peanut Sauce

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There are some recipes that are a staple in your house for so long, you eat it regularly and then something happens and you seem to lose it.  This is what happened with this recipe.  Years ago my kids and I would eat this sauce with noodles and chicken and we all loved it.  It was such an easy dish, ready in minutes, it was a quick dinner many a night.  If I remember correctly it wasn’t actually the sauce that was discarded but more the noodles.  I used to buy packaged noodles that were delicious and they went perfectly with this sauce, the noodles were one of the few things I didn’t make from scratch, but once I took a nice close look at the ingredients and calorie count…. after enjoying them shamelessly many a evening… this dish was removed from the menu; the noodles were a killer!  At the time we were so addicted I just couldn’t think of any other way to eat this sauce.

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Admittedly these noodles aren’t much healthier than the ones I used to eat with this and I have to say that I won’t be eating these every second night or even weekly like we used to long ago.  But for a treat, when you’ve spent the whole day, from morning to dinner time, weeding and moving plants and hauling soil like I have for most of the summer, this dish hits the spot!  I call it carb loading after many hours of physical labour.

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Spicy Peanut Sauce (comes from Bonnie Stern’s Simply HeartSmart Cooking

  • 3 tablespoons Peanut Butter
  • 1 tablespoon Hoisin Sauce
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Lemon Juice or Rice Vinegar
  • 1 tablespoon Honey
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Hot Chili Paste
  • 1/4 cup Warm Water

Mix all ingredients well in a microwavable bowl and microwave on high for about a minute.  Stir and then microwave for another 30 seconds to a minute until hot and thick.  SO SIMPLE!  If you fine the sauce a bit thick you can always add a little more water to thin it out.  I love it’s thickness because it sticks very well to any kind of noodle.  :)

Add this to your favourite noodles and meat and you have the easiest dish around.  I often add the recipe amount of chili paste and then add more for my dish…. you can make it as hot as you like…. the amount in the recipe is very tame, so tame in fact that most folks won’t realize you added any.

I served this with prepackaged undon noodles and shrimp that I boiled in salted water but you can certainly use whatever noodles you like and add a different kind of meat should you not like shrimp.



Green Beans with Dill Sauce

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I have always loved green beans and have eaten them most of my life.  I know people eat them baked or roasted with almonds or with canned soups and canned fried onions in casseroles.  I’ve never been much a fan of canned products often finding anything canned far too salty for my taste.  And no matter how many times I have tried to eat or cook beans any other way I always come back to these.



I remember many summers my mom and I would go to the u-pick places and we would be so overcome with the beauty of the vegetables we would pick until we could hardly pick anymore.  Some people might suggest we have a hoarding issue and I’m not sure I would argue but how could we help ourselves.  Bags and bags of beans!  They were so green, so crisp, so fresh and so beautiful.  Combined we would pick four to six grocery bags full of just the beans and then we would laugh as we drove home; knowing how much work this was going to be but also knowing what a feast they would be — now — and during the winter when we would pull the bags of blanched beans out of the freezer to enjoy a little bit of summer.

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Czechs seem to love their dill what with Creamy Dill Sauce and Dumplings or with Dill Soup and yes of course, Green Beans with Dill Sauce.  This is by far my favourite way to eat beans, by themselves, with nothing else, for lunch or dinner.  You could easily pair them with a protein and starch but why eat anything else when that would just take away from the room you would have for the beans?!  They are enough… by themselves.

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Green Beans with Dill Sauce

  • 4 Cups of chopped fresh beans
  • Water to just cover the beans
  • 1 small diced onion
  • 3-4 Tablespoons or so of vegetable oil
  • 2 Tablespoons of flour
  • Salt to taste
  • splash of vinegar or some sour salt or a little of both
  • 2 – 3 tablespoons sour cream
  • Small bunch of fresh dill, chopped

Place the chopped, cleaned beans into a small pot and add just enough water to barely cover them then bring to a boil and simmer 5- 10 minutes or until just cooked. Stir them once in a while to make sure the ones on top get to the bottom so they all cook.

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Meanwhile in a frying pan add the oil and chopped onions. Simmer until the onions are translucent then add in the flour and fry on low for about 3-4 minutes. Once the beans are done add the flour and onion mixture into the pot of beans and simmer until it thickens.  Add the salt to taste.  Add the vinegar and/or sour salt and then turn off the heat and add the sour cream.  Lastly stir in the fresh dill and serve.

Some people add paprika to the mix but I’ve never done that so call me a rebel.  This is the way I’ve eaten and continue to eat them… Delicious.


Ground Turkey Stew – Dukan Friendly

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Sometimes you just need to get back to basics and clean eating and that’s what I’m aiming for these days. I’m trying to eat in a way that makes me feel good. For me that means staying away from anything processed and anything high in starch. Today I baked some of the Dukan Bread that allows me to feel like I’m cheating but am really not and I also made a stew that will be my dinner for the next several days. Easy since I can make this ahead and just quickly heat and eat. No thinking… No lamenting… just eating for the purpose of nourishing my body and getting rid of some of that bloated yuk I tend to feel when I eat a lot of the bad stuff. Which unfortunately is quite often and it made good use of the kale I was able to keep away from the critters in our hood!

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If there are any of you Dukan dieters out there you will appreciate this dish. It’s hard living this way and it takes some work since it’s so outside of the way we’re or at least, I’m used to eating.

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Dukan Friendly Ground Turkey Stew

  • 1 package of ground turkey meat
  • 1diced onion
  • 5-6 Garlic cloves mashed
  • 1 can diced tomatoes (I used the ones with garlic and olive oil)
  • 1 small can tomato paste
  • 1 half jar of salsa (I used Pace medium spice and I’m pretty sure this is a cheat but oh well… it needs a little hit of something!)
  • ½ small cabbage (diced into bite sized pieces)
  • 1 handful of chopped kale or spinach
  • 1 -2 dashes of Sour Salt seasoning or a splash of vinegar

Dice the onion and mince the garlic and place both in a pot with a little drizzle of olive oil. Fry the garlic and onions until the onion is translucent, about 3-5 minutes.

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Add in all other ingredients (except the vinegar/sour salt) stir and simmer for about 5 minutes or until the cabbage is the tenderness you like. I like mine a little firm and crispy still.

Add in the vinegar or sour salt to taste. This can be eaten with shiratake noodles to make it a filling meal.   I often add in a small bag of the shirataki rice because it hides easily in the stew and I’m not a huge fan of the taste but like to eat it when I’m easing up on starches and carbs.

Many of the ingredients in this are a guesstimate since you can certainly adjust the salsa to either hot or mild depending on your affinity for hot foods. Also, the amount of sour depends on individual taste. I like a little sourness in my stew.

Two Ingredient Pizza Dough

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Tonight I have found my zen!

We love pizza.  I could seriously eat it everyday but I only like super thin crusts and I like the crust to be crispy.  Super thin and super crispy crusts are hard to find.  Dominos does them but I have to say that they absolutely lack in flavour.  Gondola does them but they’re so overpriced and so overly greasy that they’re only good every so often… like when you’re twenty years old and hung over 😉

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There are a couple of places deep in the city that make them incredibly well but on a Saturday night after a long day of gardening … or rather… WEEDING… I’m hard pressed to make it all the way into the city for either of those places.  One is an amazing food truck, The Red Ember, that is killer but only a few days a week downtown and a couple of days on the far side of the city at the farmer’s market and they shut down long before dinner time. The other is a bistro, Bonfire Bistro, that’s always packed full of folks and I’d actually have to get dressed in something other than my sweatshirt and shorts to go there.

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I had heard whispers of a two ingredient pizza dough a while back, I think I saw it on Yahoo; at the time I didn’t pay much attention.  Now after a long day outside and having eaten very little food ( a piece of cheese and an apple) I felt I needed something substantial, delicious, including some serious carbs… something I’m trying to stay away from generally.

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Searching the internet I was able to find this AMAZING two ingredient pizza crust on Impatient Foodie  who found it on The Slow Roasted Italian and now it was time to put it to the test.

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It was seriously delicious!  I made two of them simply because P and I don’t like the same toppings so I used one of the recipe and split the pizza crusts into two uneven portions and made a traditional one with pepperoni and bacon with pizza cheese and the other with pepperoni, mushrooms, green pepper and onions… and habanero cheese :)  Yes… I like my food spicy hot!

There are only two changes I would say about the original recipes.  Brush the bottom and top of the dough with olive oil before putting it on the pan…. make sure it’s on the bottom rack of the oven to get a crispy done crust all the way in the middle AND… okay there’s three… I would add cornmeal to the bottom of the crust next time. Something I didn’t think of this day but would really take the crust to the next level.

From beginning to end the pizzas (baked one after the other) took me about 30 minutes… This my friends is faster than any take out could get it to our house and far better tasting.

Two Ingredient Pizza Dough

  • 1 Cup self rising flour (if you don’t have use 1 cup regular flour and 1 teaspoon baking powder)
  • 1 Cup greek yogurt

Mix the ingredients in a bowl to form a ball and then flour your working surface and knead for about 3-5 minutes.  Divide the dough (if you wish) and roll it out nice and thin.  I’m thinking that you could have a much thicker crust and it would make just one large pizza but because I rolled mine super thin we ended up with two.

Brush both sides of the dough with a little olive oil, place on baking stone or baking sheet and top with your favourite ingredients.  Bake at 500 degrees for about 10 minutes on the bottom rack of the oven then move it up and broil for a minute to get the top nicely browned.


Berry Dirty Tart

Posted by Pussycat in Sweets | 4 Comments

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We’re celebrating my baby’s birthday this wonderful and crazy hot Sunday evening and each birthday I try to make a requested dish.  Often I’ll ask for requests and though I hate to make the same things twice this dish has been a hit since I made it for my other daughter a couple of years ago.  I switched it up a little, adding fresh raspberries from my mom’s garden and blueberries to top it off.  I also made a different crust that seemed easy enough until I dumped it while taking it out of the oven when the outer part of the tart pan slipped off and burned my arm.  It was still easy… just double the work… if you don’t count the mess it made as all the rice also spilled into the oven and onto the floor.  :(

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Drizzling it with chocolate just seemed appropriate because chocolate just goes with everything….

This recipe comes from Ina Garten though I did change it up a bit… going with my gut… we like lemon curd to be nice and tart!  First I added 6 packets of True Lemon to give it more tang and then the next morning (due to the incident I had some more time) I ended up reheating the curd and adding a package of unsweetened vanilla pudding because it wasn’t as thick as I had wanted (expected) it to be.

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Tart Shell

  • 12 Tablespoons or 1 1/2 sticks unsalted butter
  • 1/2 Cup sugar
  • 1 3/4 Cup flour
  • 1/2 teaspoon lemon extract
  • pinch of salt

Mix the butter and sugar in an electric mixer on low using your paddle attachment until well combined.  Add the lemon extract and keep mixing then add it the flour and let it mix on low until it starts forming a ball.  Place all the dough into a tart pan (10 inch round) and spread it evenly along the bottom and along the sides until you have it spread evenly throughout.  Place into the fridge to chill and preheat your oven to 350 F.

Butter one side of aluminum foil generously and place it buttered side down into the chilled tart, filling the inside with beans or rice to weigh it down a bit.  This keeps it from forming huge bubbles on the tart.  Bake for 20 minutes.  Take the foil and filling and throw away then prick the tart with a fork a few times and place back into the oven for another 20 – 25 minutes until lightly browned.  Allow to cool.

Lemon Curd Filling

  • 4 lemons at room temperature
  • 1 1/2 Cups sugar
  • 1/4 pound of 1 stick unsalted butter at room temperature
  • 4 extra large eggs at room temperature
  • 1/8 teaspoon salt
  • 1/2 Cup fresh squeezed lemon juice
  • Zest of 4 lemons
  • 6 packets of True Lemon
  • 1 package of unsweetened pudding (one that requires cooking) I used Dr. Oetker


Zest the lemons and squeeze the juice setting each aside separately.  Mince the lemon zest with the sugar until finely minced.  In an electric mixer with the paddle attachment cream the butter and sugar (with the minced zest).  Add eggs one at a time and then add the lemon juice, salt, True Lemon powder and pudding.  Mix until combined.

Pour the mixture into a saucepan and cook over low heat stirring constantly.  It will take about 10 – 15 minutes and remove from heat as soon as you notice a simmer.  Allow to cool for about 20 minutes then pour into the tart shell.  Allow to set at room temperature and then decorate with fruit or whipping cream … or eat it naked…. enjoy!

Happy Birthday little one!  😉



Homemade Chewy Candy

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Admittedly I haven’t been cooking anything photo worthy lately since I’ve been busy in the flower beds fighting off little beetles and weeds and planting perennials in an overwhelmingly large space that has been overgrowing for many years before we bought the house.  This is my year to get it under control and it’s been a task… one that is far from completion.  Yes… I know … for many of you gardeners out there, the job is never actually done — it’s more of a process.  And though I don’t have an issue maintaining the space the burst of time and energy to get it to a point where it feels like maintenance feels pretty monumental at times.  This is how I’ve been spending all my free time.  It has been somewhat rewarding and I have recently fallen in love with the Peony.


Sometimes it just feels like I’m getting a huge workout, squatting, lunging, digging and sweating like crazy.  I feel like I should reward myself by eating a whole load of candy ..  😉



The days that it rains I’m am grateful for a reprieve.  Yesterday was one of those days and as I was catching up on my Facebook reading I came upon a video that sparked an urge.  It was one of making jelly candies.  If you’re interested in the original video that moved me to action you can find it here.  I would add a couple of pieces of advice that weren’t included in the video and you can find them in the instructions below.


Making these was relatively simple though a little time consuming since I wanted to make a variety of these and each colour is made seperatly… they were fun… simple … and now I am reaping the rewards….



Gummy Candy

(Adapted from Grant Thompson aka ‘The King of Random’ @ THEKINGOFRANDOM.COM)

  • 1/2 cup cold water
  • 1/4 cup clear corn starch
  • 1 package of instant Jello
  • 2 packages of unflavoured gelatine
  • 4 – 6 packets of True Lemon (optional if you want the candy to have more tang)

Mix all ingredients cold in a small sauce pan.  Make sure that all the powder is dissolved and not in clumps.  Turn the heat onto med low and stir often bringing to a slow simmer.  As soon as you see that the mixture had a clear appearance then set aside for a few minutes to cool down.  Pour the mixture into a squirt bottle for easy pouring into moulds.  If you try to pour the hot mixture fresh from the pot it will squirt with far less control and you’ll have a little trouble holding the bottle.

Before you pour the liquid into moulds make sure you spray them with a bit of vegetable oil.  This makes them MUCH easier to get out later.  Let them sit on the counter for about a half to an hour, making sure they are fairly solid before popping them out of the moulds.  Pull them out and store in a plastic container in the fridge (also easier if you spray them again with a little oil…this keeps them from sticking to everything, your hands as well as each other). Apparently they will stay for about a month but I’m not sure mine will last until the end of the week.


Deep Fried Duck Tongues

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I’d like to say that I’m not exactly sure what makes people a little squeamish when it comes to various foods… but even I was a little squeamish here… Though I seem to get over it quickly.  I think actually that I’ve been brainwashed very well by society’s endeavour to commodity food and distance it from the actual animal.  I will admit that.  I also think that growing up with parents who would eat just about anything and a mother whose motto is – anything can be eaten if it’s cooked properly – also certainly has had an impact on me.  This is probably also why I’m so willing, often eager to try new things and unusual foods don’t phase me… except to make me very curious to try them.  That being said it’s certainly not lost on me that some folks aren’t quite as willing to try different things…  take for instance duck tongues.

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Living in the Canadian Prairies my food landscape can often feel a little limiting. Though because I’m a food blogger I follow various other food blogs and seek out new things, most of which I can often times find in my speciality store wanderings regardless of the most obvious of foods.  I first found duck tongues on Jules‘ blog.  Needless to say I was intrigued.  So when I came upon them at a little Asian store behind my office I just couldn’t resist.  The description was interesting, crispy, buttery and not really fatty and not really meaty, certainly not gamey.  They didn’t seem to be a challenge to cook so why not give them a whirl?

I have to say that they were interesting.  I can definitely see how they could become addictive on a hot summer day, with a nice cold beer — as a snack.  Because I like my food spicy whenever there’s an opportunity when I marinated them I added some hot pepper flakes and also added them to the cornstarch batter though admittedly that didn’t actually make them spicy at all so I was a little disappointed.  I think I’d make these again though I would change up the recipe.  I’ll give you the directions to the ones pictured and eaten because it’s been a bit of an experiment that I think anyone with an adventurous soul should try but I’ll also suggest that maybe just breaded simply with flour, egg and fine breadcrumbs they might actually be much better.  I found that the batter didn’t stick very well and they looked a little dark due to the marinating which I’m not sure was necessary.

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Still they were good… they were addictive and they were interesting…. if you’re up for it… try them this way or you can bread them the way I breaded pickerel cheeks a few posts ago… I’m going to try them that way next time… maybe with some cajun seasoning sprinkled on them after frying?  Some of my cooking can be a work in progress…   But these were worth sharing just the same.

I knew going in, from various internet searches that they have a little bone in them.  Some people say you can eat it but I was not so inclined.  They are easy enough to eat, hold the blunt end, put in your mouth and bite down scraping all the silky goodness into your mouth as you pull out the bone with your fingers.  Simple.  I was a little concerned that they might be like pig tails in their fattiness, which admittedly I’m not so fond of but they really weren’t.  They were a little fatty in texture but really more buttery, so if you dislike fatty parts of meat don’t scratch these little babies off your list of things to try. They are a flavour and texture all unto themselves.

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  • 1/4  cup Soy Sauce
  • 1/8 cup Sake
  • 1/2 raw onion cut in quarter
  • 1/2 inch chopped fresh ginger
  • 2 (or more) sliced fresh garlic cloves
  • 1/2 teaspoon hot pepper flakes

Marinate the duck tongues for 1 – 2 hours in the refrigerator and then take out and blot them dry.


  • 2 egg whites
  • 1/4 cup Cornstarch (enough to make a paste that is a thick porridge consistency so that it will stick to the tongues)
  • 1/2 teaspoon hot pepper flakes

Once the tongues have marinated blot them dry and coat them with the batter, throw into a deep fryer or a pan with oil and fry until the batter is golden brown.  Put them in a bowl lined with paper towels and enjoy… you may want to salt and pepper or season as soon as they come out of the fryer… they need a little extra love.  Enjoy!


Tequila Lime Watermelon Ice Shots

Posted by Pussycat in Drinks, Sweets | 1 Comment

There is something truly magical when the snow melts and the sun warms up our part of the world; when you cover seeds in dirt and they grow into the most delicious of food, with a little help of course but seemingly on their own. I love summer and I love summer even more now that we live by the water, arguably not the best water to swim in but soul feeding nonetheless, and we have plenty of room to grow the things we love.

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If you’re anything like me you most certainly don’t feed yourselves within 100 miles of your home.  That would be some pretty boring eating at our house through many cold months of the year.  Often we even stay away from some of the most luscious of fruit in the winter mostly because it often comes from so far away it almost always lacks in flavour.  So when the sun turns everything green here we go to our favourite stores and buy some of the fruit we’d been missing all winter long.

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One of my favourite fruits is watermelon, juicy and sweet it really is the epitome of summer for me and so when they have these, at the store, I just can’t help myself but buy some. I forget that even though it comes from a much warmer place this really is too early for it to be truly delicious so when we eagerly cut up and went to chow down on our most recent watermelon we were sorrily disappointed.  Neither of us wanted to eat it.  It just wasn’t great.  The flavour hardly even came close.

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Now what?  I certainly didn’t want to throw three quarters of this monster melon away, that would have just been such a shame so I decided to fix it up a little, give it a little boost and make it enjoyable.  What I ended up with was Tequila Lime Watermelon Ice.  I must say it was delicious.  You can certainly leave out the Tequila if you wish but seriously — after a long week at work a little Tequila can’t do any harm!  This stuff was slurping kind of good :)

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Tequila Watermelon Ice Shots

  • 1 Watermelon (good or bad)
  • 1/2 Cup sugar — more or less to taste
  • 1/2 Tequila — more or less to taste 😉
  • 1/4 Cup Lime Juice (I actually used All Natural True Lime Powder – because I had this and not a lime – I often put this stuff in my water so I have lots in my cupboard)

Cut the watermelon into chunks and run though a blender until reasonably smooth then add in all the other ingredients and blend.  Place in a long shallow pan and place in freezer.  In order for it to NOT turn into one huge chunk of ice check on it a couple of times and mix it around and break it up every couple of hours then you can leave it overnight if you like.

The ingredients here are general and you really need to use your tastebuds to make adjustments since all watermelons are different sizes and varying sweetness.  Mine happened to need a little sugar since it was rather bland on its own but with these minor adjustments it was amazing.  And certainly mix and match fruit and booze in any combination you like.




Topinky — Dressed and Nude!

Posted by Pussycat in Main Dishes | 2 Comments

I have some time to be completely reclusive this week.  I have the week off work and P is out of town for a few days…. I do not have to see any other human beings.  That can be good or it can be bad.  I can do those things that are shameful when you’re around others. I’m thinking of one thing in particular… something I remember doing when I was much younger and living with my parents.  This indulgence was reserved for Friday nights and with very good reason.

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My mother would fry… YES… fry some good dark dense rye bread, NOT white bread — she always called that bread ‘javex bread’ largely due to its colour and partly due to the fact that you could squish it like a tissue and end up with a cherry sized ball —  but I digress… we would then fry it in a pan with a little bit of oil. Then she would peel several numerous garlic cloves and while the bread was still hot we would take the garlic and rub it on both sides of the nicely browned and crispy fried bread.  The garlic hit from this is shall I say A.M.A.Z.I.N.G and not for the faint hearted!

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Hours later your mouth still feels the burn from the garlic and even more hours later the garlic seeps through your pores and offends anyone within visual distance who may have an aversion to the wafting of garlic oozing from your body.  Hence the Friday night ritual… so that one may have enough time to exude all evidence of the indulgence.

There are many ways to make topinky and when I looked it up on the internet many people egg wash the bread or add eggs or do all sorts of crazy things, things we never did.

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Growing up with this treat you can imagine my shock when I would then go to restaurants and order garlic bread and would be presented with a thick slice of white… WHITE bread that was sometimes crispy and sometimes soggy with butter and hardly a hint of garlic. Most of the time you can’t even tell there’s garlic in there and then they actually feel the need to add parsley… Okay maybe that was for the aesthetics but still! Needless to say I have long since given up eating this bread.

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I have the fortunate pleasure of living with a man that isn’t offended or deterred by the ever present garlic in our house either on the table or wafting from my skin but if there’s even a remote chance of meeting up with anyone else I will will refrain.  So be warned!  Just as a side note this indulgence is much less offensive if enjoyed by everyone around you! So make a huge batch and SHARE the love!  :)


  • Dark Bread – a good Hungarian thinly sliced bread is best here
  • Duck fat (because I had some) or a bit of oil for the pan
  • 1 clove (at least) of fresh garlic for each slice of bread
  • Sprinkle of sea salt if you wish

Either coat your bread with duck fat or drizzle a bit of oil in a pan. Bring to medium heat and fry the bread until it’s nicely browned.  Remove from pan and rub the garlic on both sides of each slice of bread… Now here, depending on how hungry you are, I was starving so though one slice was covered in cheese and some slow roasted tomatoes the other just had to remain true to the spirit of topinky.  You can dress them or not… I would suggest having at least one naked.  Enjoy and stay away for a couple of days from anyone who hasn’t indulged… be warned!  :)

Sous Vide Lamb Chops

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I’m not generally one to buy into trends, at least not quickly. I heard about this Sous Vide trend a while back and didn’t really think much about it. It seemed odd to me. But since that first time I heard about it everywhere I seemed to look the Sous Vide method of cooking was popping up, on blogs, instagram… everywhere!  Seemed to be so simple and a very effective way of cooking and controlling your cooking.  If you don’t yet know about it, which is highly unlikely I’m guessing because sometimes I’m a little slow, just Google it and you will find an insane amount of information online.

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Essentially it’s a water immersion method of cooking food. Though the big excitement seems to be mostly about they way this method manages to consistently cook meat, you can certainly cook any food this way. You take your food, season it, seal it in a bag and then immerse it in a temperature controlled water bath for a as little as an hour for proteins like fish, to one or more hours for various cuts of beef.  The tougher the meat the longer the bath and it apparently all comes out tasting super tender and juicy and perfect every time… Hmmmm…. interesting?  The idea behind it is that all the juices in the meat stay in the meat and the gentle cooking doesn’t destroy the cells, you don’t lose any of the flavour and because you’re setting a very specific temperature that doesn’t overcook the meat even if you bath it for quite some time longer.  The thing that got me was the notion of cooking an egg for hours and still having the yolk soft boiled and runny… WHAT?!  Seriously…. it’s all about temperature specific control.

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I must say that it didn’t take me too long to really consider this.  To be clear it is not a quick cooking method, unless of course you can wrap your head around thinking of your meals in advance, bagging and throwing them in the water bath and forgetting about them for quite some time.  Then the actual ‘hands on’ cooking time is really just a quick sear in a pan to give the meat some color.  I did some research online and decided that this was an endeavour I was up for.

Mother’s day and my birthday almost collide each spring so this year rather than allow my partner to do his usual gift shopping, which by the way works out quite well for me, I decided I’d point him in the direction of this kitchen toy, though still expensive it has come down drastically from the price I’d been quoted the first time I heard about it…  $1200.00!  This hefty price tag was attached to commercial versions of the machine and since then they’ve come up with much more affordable options for home cooks ranging between about $300 – 500.

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I’d made lamb chops once before years ago, lamb is a pretty expensive meat that requires very specific cooking, something that isn’t easy to accomplish using the traditional cooking methods.  The sous vide makes this super simple and so this was my first journey into immersion cooking… I needed to make the perfect lamb chops…. bath at 140 degrees F for about 2 1/2 hours then a quick pan sear in butter and dinner is served.

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I have to say that I’m impressed at how these turned out.  I seasoned these in the bag and threw them in the bath as soon as I got home from work, did a few things around the house, we went for our walk and when we came home I quickly pan seared them in butter… I just couldn’t resist.  They were juicy and tender and might I say perfectly cooked though I feel a little hard pressed to take all the credit. The sous vide makes it so incredibly simple it feels like cheating!  I feel like I’m going a little sous vide crazy now…thinking about all the cool things I can make, and trust that they’ll be cooked just right…. I’m truly addicted and though some things can take several days, it seems pretty easy to just throw them in and forget about them…. and have several things going at once, staggering them so that you can have dinner ready for every evening after work.

Garlic Rosemary Lamb Chops in the Sous Vide

  • 4 lamb chops
  • 2 garlic cloves
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • salt and pepper
  • 1 tablespoon butter (optional as the meat doesn’t really need it)

Preheat the sous vide to 140 degrees F.

Salt and pepper the lamb chops, sprinkle them with rosemary and thyme and lay sliced garlic on each of the chops. Add in a tablespoon of butter and place the seasoned chops into a bag.  Seal the bag and immerse in the sous vide.  Cook for about an hour per inch of lamb chop thickness, I cooked mine for about 2 1/2 hours.  Once they are done sear quickly on high heat just to brown them and serve.