Paige hosted this round, and the theme was Smokin' Hot... or Cold. Basically, Paige just wanted an excuse to get some liquid nitrogen to play with!
The evening started off with Smoked Manhattans. We used a smoke chamber, added some smoke and, Mmmmmm, enjoyed!
Kim B had the assignment of Smoking Cedar Baked Pecorino with Truffle Honey and Marrons Glace. We torched the cedar plank after the cheese came out of the oven, to infuse the scent of cedar in the room. We all agreed to keep this in our rotation... it was delicious!
Then it was time to bust out the liquid nitrogen!
We made the palate cleanser and "nitro-ice-cream" at the same time, so we didn't need to schlep the liquid nitrogen twice. It was pretty neat to see the smoke billow and work with an ingredient that we've never used before.
Then time to start the main course... Salmon with root vegetable jus under glass with Mushroom Risotto under pressure.
Not too many photos here. We were BUSY putting the salmon in the sous vide, warming the carrot fricassee and the jus, setting out the caviar and making Kim P's assignment- the mushroom risotto. We used a pressure cooker for the risotto, which eliminated the need to stir constantly for 30 minutes. It tasted delicious and kept our forearms in tact!
We used a smoking gun, to add smoke under the glass domes, and placed it on top of our salmon. Then, the plates went to the table for us to enjoy!! Quick shout out to Paige's mom, who made the adorable place cards for our settings!!
And we topped off the evening with Bridget's Grilled Lemon Pound Cake with peaches and Liquid nitrogen Ice-cream.
Yep, by that time, we were absolutely content and happy! (And pretty proud of ourselves too, another cooking club down and we didn't need to call in Domino's...sweet success.)
Will we cook with liquid nitrogen again in the future?! Well, I can't speak for the others, but this Bitch definitely will!
Until next time!
