RECIPE OF THE WEEK: Chocolatey Goodness

File this under "how have we not done this yet?"
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Publish date:
March 9, 2016
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Tags:
sweets, chocolate, Recipe Of The Week, Savory

Hello my dearest readers, and welcome back to my favorite part of Wednesday: Recipe of the Week. Last week, we explored a new cooking method with the Anova Precision Cooker, and you all suggested recipes for me to try sous vide.

I was pretty, preeeeetty excited about the winner, brought to us by StarCrossedMemories, because it was a recipe for scallops, and scallops are very delicious.

I feel like my test for this contraption would be seafood, since it's very easy to overcook if you aren't paying attention. I would think if it can do seafood, it can do anything. So my vote is the Sea Scallops with Meyer Lemon Glaze. http://recipes.anovaculinary.c...

You should click over to Anova's website to read the full recipe, but it's really just a matter of seasoning some scallops with a little salt and pepper and chucking 'em in Ziploc bag with some Meyer lemon slices. Submerge the bag (with the top still open) to push the air out, seal, and clip to the side of whatever is holding your water.

After half an hour, you take 'em out, sear 'em, and deglaze the pan to make a delicious sauce.

Top with green onions and some Meyer lemon zest, and serve with some sort of carb; a friend and I enjoyed ours over some angel hair pasta, and it was pretty delightful.

Overall, I was quite impressed with this cooking method. I'm usually terrified to cook scallops because they are: A) Expensive and B) Easy to overcook, but the beauty of sous vide cooking is that it makes it almost impossible to overcook delicate foods, and I'm happy to report that it worked. The scallops were perfectly cooked through, and a quick flash in the pan gave them a nice, caramelized crust.

The only criticism I have is that, while I was deglazing the pan and reducing the sauce, the scallops got a little cold. The glaze helped to warm them back up, but I still would have liked them to be a bit on the warmer side. BUT, overall, I'll say that sous vide is a pretty excellent way to cook these guys, and I'll be repeating this recipe in the future.

I wasn't the only one who was a fan. I have a long suffering friend that I like to make taste test all kinds of things (and take photos, and help me prevent an oven fire or two, and quiet the smoke alarm from time to time), and he said this was one of his favorite things to come out of the "Test Kitchen." Since he was so happy with the recipe (and because he has decent taste in music, besides the fact that he doesn't like Belle & Sebastian), I let him pick StarCrossedMemories' trophy, which is "The Wheel" by SOHN.

Moving right along. This next topic should be filed under "I can't believe we haven't done this before," because I really can't believe we haven't done this before. This week, I want all of your chocolate recipes.

Your offering can be sweet or savory, hot or cold, really whatever you want it to be, as long as it contains some form of chocolate as an ingredient. Cocoa powder, cocoa nibs, dark chocolate, milk chocolate, and even white chocolate are all allowed.

For the longest time, my go-to "impress someone" dessert was Nigella Lawson's Molten Chocolate Babycakes. With some good vanilla ice cream, they're still one of my favorite chocolatey, comforting desserts. If I were competing in the comments with you, this is what I would go with to be quite honest, so I thought I'd share it with you.

So go ahead and get rich! I still can't believe we haven't done this and I am very excited!