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Spring is officially here and I'm not about to let the weather ruin it. Just because it is supposed to snow tomorrow in New England doesn't mean I can't pretend it is spring! Here are some great modernist recipes from around the internet for anyone else trying to shake off the doldrums of winter and move into spring.
What are your favorite spring meals? Let me know in the comments below!
Start off with sous vide mi-cuit tuna from Christina Wylie and Anova or my Salmon with Apple and Jalapenos. Follow that up with some mini kimchi sous vide pork tostadas from Nomiku or pressure cooked pozole from Hip Pressure Cooking. You can add some homemade buttermilk ranch dressing from Just a Taste to a spring greens salad if you just have to get some greens into your meal.
You can move into the main course with a sous vide Alaskan halibut from Foodstarz or sous vide cod from Franglais Kitchen. If you want to go upscale then FoodStarz has another beautiful dish for lamb loin with lots of accompaniments. You can wash it all down with a funky Beet Pickleback Cocktail.
Or if you just need a topper for your favorite sous vide steak or sous vide fish recipes then SheKnows has you covered with some delicious looking compound butters that will add a blast of flavor to any of your meals. For more spring fun Food and Wine provides a great butter recipe with edible flowers.
For dessert, Molecular Recipes has a modernist take on an eggless flan which also illustrates nicely how iota and kappa carrageenan work together to create gels. You can check out my recipes for some more takes on gelling with carrageenan. Or if you want something light and rich, check out my white chocolate clouds recipe.
And for some after-dinner reading there are nice discussions about sous vide over on Reddit where people are sharing their experiences about cooking chuck and doing long cooks without a vacuum sealer. For more sous vide talk there is an enlightening interview with Elise Wiggins from Panzano on the Sous Vide Supreme blog or a deep dive into cooking rabbit (not exactly in the Easter spirit, sorry!) Or for a more in-depth look you can check out Biophysics of Molecular Gastronomy from Harvard University.