The beginning of a year is always a good time for me to review my resolutions and take stock of what I have done over the past year. In 2016, I ditched Korean fried chicken for the Chairman’s smoked pigeons, feasted on numerous macarons and cupcakes, and let countless meals go cold in the search of photographic perfection. As I loosen my belt and take a look at the culinary fads that flooded my social media feeds in the past year, including superfood sensation (kale chips? really?), sweet-savory creations and an array of pimped up ice-cream sundaes crowned with egglettes, I wonder how many of these gourmet trends can stay in the scene.
2016 was also a year for upgrading my kitchen gadgets- I owned my very first sous vide machine!! Sous vide cooking was developed in the mid–1970s by chef Georges Pralus at the Michelin Three-Star Restaurant, Troisgros, in Roanne (still remember this place?) initially as a means of cooking delicate foie gras. In the last two decades, sous vide cooking has become the secret of top chefs at major restaurants around the world. This alternative method of cooking promises incredibly succulent meats without having to worry about overcooking, charring, timing. Unlike the aforementioned culinary fads, I’m sure this gadget will be something I swear by for the years to come.
Ingredients (2 servings)
12-ounce skinless salmon fillet
1/4 cup miso paste
2 tablespoons mirin
1 tablespoon maple syrup
Set the water bath to 104ºF (40ºC).
Place the salmon in a large zipper lock bag. Add the miso, mirin, and maple syrup. Seal the bag tightly.
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, gently remove the salmon from the bag and discard any remaining cooking liquid.
Heat up oil in a non-stick skillet over high heat. When the oil is shimmering, add the salmon and sear until well-browned on top and bottom, about 1 minute total.
My husband, like many other men, was not a big fan of desserts. He’d always said to people that he didn’t have a sweet tooth, but a salt tooth. Given the choice between a decadent chocolate cake and a simple pack of potato chips, it would be the savory latter every time. But then he discovered something better than sweet, something better than salty, which was the two of them combined together – salted caramel. Everything has changed since then… From Pierre Hermes macarons to Häagen-Dazs ice-cream, he orders everything with salted caramel. The salt-sweet combo is somehow so surprising and compelling; two very opposite flavors, instead of overshadowing one and other, tingle away in conjunction…
It’s his birthday today so I’ve made him these salted caramel cookies to celebrate!
Dear C, you are the salt to my caramel, milk to my cookie, gin to my tonic… best to my friend and love of my life…Happy birthday!I can’t wait to grow old with you ❤
(Yield 2 dozen cookies)
1 stick butter, unsalted, melted
1/2 cup granulated sugar
3/4 cups brown sugar
1 tablespoon vanilla extract
1/4 cup caramel sauce
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cups semi-sweet chocolate chips
1 tablespoons sea salt for sprinkling
Preheat the oven at 180 deg C.
In a large bowl, cream together butter and sugar with hand mixer until fluffy (about 2 minutes).
Add in vanilla extract and egg, beat until incorporated, pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula from time to time.
In another bowl, combine all the dry ingredients including flour, baking powder and baking soda.
Slowly add the sugary mixture to the dry ingredients.
Add in chocolate chips. Stir until they are evenly mixed.
Place dough in the refrigerator for an hour.
Line baking sheet with silicone baking mat.
Scoop dough into a 1 tablespoon size cookie scoop and place the dough onto the prepared cooking sheet.
Place about 2 inches apart. Flatten the dough balls slightly.
Bake cookies for 11-12 minutes, until edges are slightly golden brown.
Remove from oven and sprinkle with sea salt. Allow them to cool on the baking sheet for 3 minutes, and then transfer to a cookie cooling rack.