Experiments
A couple Kitchen experiments today. First was sous vide chicken thighs. Bag the thighs with a little oil, salt, and pepper, and let it go in the sous vide at 165 for 1.5-4 hours (I always go with the longer time, mainly because I like to start it early and let it sit). After it's done, pull them out and let them rest on a plate with paper towels for 5 minutes, then heat a little oil in a pan, put the thighs in skin-side-down, and weight them down with a heavier pan (so they get nice and crispy) for 4-6 minutes. Pro tip - cover the bottom of the heavy pan in foil for earlier clean up. I liked them.
Next was skordalia, or as the husband called it, fake hummus. I love hummus, but chickpeas are not a low fodmap food (and, well, neither is garlic, but I tolerate garlic better than chickpeas), and I'd spotted the recipe on ATK a while back and finally decided to give it a try. Will definitely make it again. I would have preferred the almonds were a little more finely ground, but overall I was quite happy with it, and loved having a substitute for hummus. I thought the most interesting thing they did with it was soaking the minced garlic in lemon juice while the potatoes cooked, because the acid in the juice softens the bite that raw garlic has. So you get a nice garlicky flavor, but not the sting. Yum.
And the husband baked a vanilla cake, but we haven't tried that one yet. Tomorrow. Maybe for breakfast. ;)
Next was skordalia, or as the husband called it, fake hummus. I love hummus, but chickpeas are not a low fodmap food (and, well, neither is garlic, but I tolerate garlic better than chickpeas), and I'd spotted the recipe on ATK a while back and finally decided to give it a try. Will definitely make it again. I would have preferred the almonds were a little more finely ground, but overall I was quite happy with it, and loved having a substitute for hummus. I thought the most interesting thing they did with it was soaking the minced garlic in lemon juice while the potatoes cooked, because the acid in the juice softens the bite that raw garlic has. So you get a nice garlicky flavor, but not the sting. Yum.
And the husband baked a vanilla cake, but we haven't tried that one yet. Tomorrow. Maybe for breakfast. ;)