Sonoma, Petaluma, Wine, Cheese
Sunday Drive in Sonoma County

Sous Vide in the Airstream

Uh oh. I think we may need one of these for the Airstream.

Sousvide

Last night, Jake cooked a fantastic dinner for us all. A delicious tomato soup (a tiny bit of whisky and roasted tomatoes in the bowl first, then soup, then a swirl of basil yogurt, topped with little beads of hot sauce that he made by heating hot sauce and agar agar in a pot, letting it cool to about 55 degrees Celsius, then dropping drops into cold olive oil in a tall glass. The drops fall to the bottom of the cup, cooling on the way down into little beads, like tapioca. Super cool! We will definitely be trying this!

Hotsauce_caviar1

Hotsauce_caviar

The second course was a delicious mushroom risotto with fresh asparagus and wild boar, topped with fresh shaved Parmesano Reggiano. Note the stirring action!

Risotto

The main course was a beef loin done in the sous vide and then finished on the stove and topped with a delicious demi glace, with some sauteed zucchini and bacon. Everything was amazing.

Tenderloin

Our first two courses we had with a chardonnay we picked up at Keller Estate yesterday, and the beef was paired with a Cabernet Sauvignon from Cass Wines in Paso Robles. What a fun and delicious evening!

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