Nomiku is located right in the Mission in SF. We’ve been salivating and admiring all the photos of local cooks have been putting on Instagram so we decided to combine forces and host a food salon!
We met fun like-minded people and had the time of our lives. The creative energy was so intense, it made the food shared taste even more delicious. So now, we’re doing it every month! This is a chance for the SF food community to try sous vide recipes straight from our test kitchen and break bread with Nom lovers from all over the internets.
The most talked about dish that night was the luscious one ingredient dulce de leche. We stuffed apple flavored cookie dough with it. The result was a cookie that was slightly crispy on the edges but soft and gooey in the middle.
Sous Vide Dulce de Leche Recipe:
Set Nomiku water bath to 85°C. Pour 1 can of condensed milk in a sterilized glass canning jar and seal. Put jar so that the water covers all of the condensed milk and cook for 15 hours.
Apple Flavored Cookies Stuffed with Sous Vide Dulce de Leche:
• 3 cups AP flour
• ¾ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 Tbsp milk
• 1 granny smith apple - finely grated
• 1 tsp cinnamon
• 1 jar of sous vide dulce de lèche
• coarse sea salt for garnish
- In a bowl, sift together AP flour, baking powder, cinnamon, and salt. Place butter and sugar in large bowl, add grated apple, egg, and milk and beat to combine. Start gradually adding flour. Cut the dough in half, wrap in plastic wrap, and refrigerate for about 2 hours.
- Preheat oven to 375°F. Remove dough from fridge and start working 1 tablespoon of dough at a time. Roll dough into balls, place a teaspoonof dulce de leche with a sprinkle of crunchy sea salt in the center and cover with more dough.
- Place on silicone baking mat and bake for 7-9 minutes or until light brown. Let sit on the baking sheet for a few minutes before moving to a cooling rack. Serve with a drizzle of melty dulce de leche on top!
Stay tuned! We’ll release more homerun recipes from the party throughout the week. Oysters casino sous vide in bacon fat anyone?