À la carte for the 2017 season - 9 June 2017

Certainly, our favorite dish on thE belisama carte is the blanquette de veau. Following our 24 hours night sailing last weekend to get to Öland, we decided that we deserve a blanquette. This one had been prepared on 17 May. You can find the recipe on the post of 16 May. It took 5 minutes to reheat and a bit more to get the rice cooked. It tested fabulous! 

Ahead of our friends joining for the summer sailing, we decided to extend the range of dishes on Belisama carte. On Thursday, we ran a full course of osso bucco, having enough for three meals for four people over the coming weeks... 

I selected a traditional Milanese recipe, with veal shanks, tomato purée and concentrate, two big carrots, celery, 6 onions, cloves of garlic, a bit of flour, beef stock and white wine. Nothing special overall, with 8 hours in the slow cooker set at low (65°C). The following morning, I poured the cooked Rosso buck in three separate sous vide bags.

Osso buco, from the slow cooker, to the bag

Then, I remove the air from the sous-vide bag by putting the vacuum sealer above the bag and making sure all the air is up. 

Bag ready for vacuuming by a few short and controlled episodes.

One of the three final bags added to the Belisama menu

Note the two sealing lines at the top of the bag, using the "moist sealing" option.

The Rosso buck having been cooked 8 hours at 65°C is pasteurised when getting in the bags. However, to remain on the safe side, I put the sealed bas for 5 minutes in the sous-vide cooker at 80°C to ensure that any germ having been in contact with the bag is destroyed.

Other choices à la carte, the lamb filet.

Lamb filet with thym, 62°C, 3 hours

Filet mignon

Pork filet, 62°C, 3 hours, cooked with the lamb.

The classic boeuf carotte

Boeuf carrot cooked in the slow cooker, and then packed in sous vide bags and sterilised.

Base for vegetables

Carrots, 83°C, 2 hours.

Sweet potatoes, 83°C, 2 hours.

Fresh potatoes, 83°C, 2 hours.