holidays

Sous Vide Lamb Chops with Mint Sauce

Sous Vide Lamb Chops with Mint Sauce

I love sous vide cooking! It makes my catering life so much easier. Sous vide cooking has several advantages. First, it ensures that anything you place in the water bath gets cooked evenly, which means you will NEVER get dry food. Secondly, it’s consistent. You can control and set the temperature precisely, which means you will always get the same results every single time. Lastly, you can cook things in large quantities. I can make perfect poached eggs or juicy chicken breast in a big batch without worrying about anything!

And, lamb chops are one of my favorite things to sous vide. They come out a perfect medium rare, and because they get cooked with all the aromatics, the flavors really get penetrated into the chops. After a quick sear, you have a perfect lamb chop that will be the show stopper for your upcoming dinner parties.

Total Time: 3 hours and 30 minutes
Serves: 4-6 people

INGREDIENTS

THE LAMB CHOPS

  • 2 racks of lamb

  • 1 tbsp salt

  • 2 tsp freshly cracked black pepper

  • 1 tsp coriander

  • 1 tsp cumin

  • 4 tbsp unsalted butter, divided into 2 tbsp

  • 2 cloves of garlic, peeled and crushed

  • 4 sprigs of fresh thyme

  • 4 leaves of sage

  • 1 tbsp extra virgin olive oil

MINT SAUCE

  • 1 bunch mint

  • 1 clove of garlic

  • 2 lemons, juiced

  • 2 scallions

  • 1/4 cup, extra virgin olive oil

  • 2 ice cubes

  • salt, to taste

INSTRUCTIONS

LAMB CHOPS

  1. Heat the sous vide bath to 131F for medium rare.

  2. Pat dry the lamb chops and salt all around, including the back of the lamb chops.

  3. Mix freshly cracked black pepper, coriander, and cumin and season the lamb all around the mixed spices.

  4. Place your lamb chops in an airtight bag and put 2 tbsp of butter, garlic, thyme, sage, and olive oil. Seal the bag with a plastic straw in the corner of the bag. Slowly drop the bag into the water, letting the straw do its job taking any excess air in the bag out. Slowly take out the straw as you complete the seal of the bag. The lamb chops should be submerged in the sous vide water bath.

  5. Cook the lamb chops in the sous vide bath for 3 hours.

  6. Once done cooking, take the lamb chops out of the bag. Pat them dry and discard the aromatics.

  7. On a large skillet, preferably cast iron, heat up the rest of butter on high heat. Make sure the butter doesn’t burn.

  8. Sear the whole lamb chop on each side for 1 minute. It should take about 3-4 minutes total. Let it rest at least for 5 minutes before slicing.

  9. Slice and serve the chops with mint sauce (optional).

MINT SAUCE

  1. Put mint, garlic, lemon juice, scallions, extra virgin olive oil, and ice cubes to a blender. Blend until the mixture is smooth.

  2. Season with salt and serve it with the lamb chops.

Salted Tahini Brownie

Salted Tahini Brownie

A super easy, but super delicious twist on your every day brownie. Even though I am using the boxed brownie mix, the addition of Greek yogurt, tahini, and salt add extra flavors and moisture.

If you are short on time and skills, but want to make an impressive dessert, this is the way to go!

Total Time: 1 hour
Serves: 10 - 12

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 350F.

  2. Follow the package directions of your brownie mixes. It will typically ask you to mix water and vegetable oil with the dry ingredients that come in a package.

  3. Add the greek yogurt and salt to the brownie mixture, and mix until fully incorporated.

  4. Pour the batter into the prepared, parchment-lined baking pan. Swirl tahini throughout the batter as you smooth it out.

  5. Bake the brownie for between 45 minutes and 55 minutes.

  6. Serve with sprinkles of flaky sea salt. Enjoy!

Cranberry Lime Fizz

Cranberry Lime Fizz

Here's a festive drink to help you ring in the New Year! Wishing you a positive and cheerful year from my kitchen to yours! 

Photos by Jessica Marx

Total Time: 5 minutes

Ingridients:

  • 1 cup fresh cranberry

  • 2 lime, wedged

  • 1 btl champagne or prosecco

INSTRUCTIONS

1.    Place a handful of cranberry, and 2 slices of lime in glass. 

2.   Pour champagne, and enjoy!

P.S. Time will macerate the cranberry and lime flavor into the champagne. You can infuse the drink in advance in a pitcher to let the cranberry soak the flavor.

 

Crunchy Salty Nutty Brittle

Crunchy Salty Nutty Brittle

I know some people aren't into brittle but this one is different believe me! Not only is it a lighter recipe but it's also crunchy salty nutty and delicious. With each crunch you can taste the sweetness, nuts, and salt. It is the perfect holiday present for any coworkers, or friends with a sweet tooth on your list.

Photos by Jessica Marx

Total Time: 20 minutes

Ingridients:

  • 2 cups granulated sugar

  • 1 cup water

  • 2 tsp light agave nectar

  • 3 cups mixed unsalted nuts (pumpkin seeds, walnuts, peanuts)

  • 2 tsp kosher salt

INSTRUCTIONS

1.    Line a sheet tray with parchment paper. Set aside. 

2.   In a small pot over medium-high heat, combine sugar, water and agave! Stir until well combined, then let the sugar mixture cook for 15-17 minutes without stirring, until the mixture starts to brown. Then swirl the pan until the mixture is a deep amber color, another minute or two. 

3.   Immediately remove the pot from the heat, and stir the nuts, and salt into the mixture. Pour onto parchment paper, spreading out the mixture to make sure that it is an even layer. 

4.   Let it cool and harden. When ready break it up into small pieces and enjoy! 

This makes a great gift for coworkers, and friends! 

The Ultimate Chocolate Christmas Cookie

The Ultimate Chocolate Christmas Cookie

This cookie is all about the holiday cheer. Starting off with a cookie and dressing it up. You can make this with different cookies, toppings, chocolates - it's all about making it your ultimate christmas cookie!! I used martha stewarts recipe for the cookies! 

Photos by Jessica Marx

Total Time: 20 minutes

Ingridients:

INSTRUCTIONS

1.    Bake off your cookies, let cool for 15 minutes.

2.   Bring water to a boil in a small pot, place white chocolate chips in a bowl, on top of the boiling water - making a double boiler

3.   When the chocolate chips are melted. Dip each cookie, and rest on the sheet tray.

4.   Place the candy canes in a zip lock bag, and crack with a wooden spoon, or wooden rolling pin.

5.   Sprinkle on the cookies, and let rest until harden. 10-15 minutes. 

Enjoy the holiday cheer!