Chocolate Delice

I realise that I don't usually pay homage to a chef when making a recipe, but the legendary Monsieur Blanc is no ordinary chef!  Nearly as important to my culinary journey as the Roux Brothers, Raymond is completely self-taught, and his Manoir aux Quat'Saisons has held two Michelin stars since 1985 - no mean feat.  As well as sharing my birthday, Raymond is a most amusing and very brave man - he served both his first and second wife a croquembouche on their wedding day...

Cured Confit of Salmon, cooked sous-vide

The day has finally arrived, my kitchen finally has a chamber vacuum packer! This immediately means that I can sous vide items which contain marinades, or confit them in olive oil.  My first thought was a piece of salmon, though today I have watermelon compressed with pink salt and basil oil in my fridge, and the Sunday beef sitting in my Grant waterbath!  In a moment I will be sealing the soused raw vegetables I made to accompany the salmon, which will mean they remain fresh until next weekend - what a difference this machine is going to make to my kitchen.  Having said that - it's flipping enormous!  I was assured this new machine had been specifically designed for the home cook, but given the size and weight of it. I'm going to have to find a permanent home for it in my back kitchen...