The food startup scene in SF is robust and astounding, it’s so inspiring to be here where so many exciting ideas are coming to life (we’re located right in the Mission!).
As you may have noticed last week, we were posting previews of our prep for our dinner with Suppershare on our Facebook page and Instagram. Suppershare is an awesome Bay Area startup that has people….well…sharing their suppers! You can choose to either host a meal or be an attendee. Either way, you’re well-fed and bound to meet new friends.
We had a lot of fun, but how can we not when we’re stuffing our face with amazing food and meeting friendly people (also, how cute was that little baby??)!
This was our first Suppershare dinner (but definitely not our last), so we wanted to start on the right foot with a five-course sous vide tasting menu, including a few sous vide cocktails.
Below you’ll find every recipe from our menu (just click on the link!) so you can have your own Nomiku dinner party! Every recipe is super simple, but of course incredibly tasty. If you have your own twist on any of these recipes, we’d love to know—post a photo on our Facebook page or to Instagram, or shoot as an email.
We’re excited to see and hear about your creations!
These appetizers are a visual stunner! They’re also less fussy to make than they look. To make blinis perfectly round, bake them a muffin tin.
The other options to cook an octopus other than sous vide is beating the living daylights out of the tentacles with a mallet and then boil it. Boiling ingredients always makes us feel a little leery, that scorched earth method should be reserved for old fox or leather shoe.
This is our absolute favorite way to cook steak. The fat in this recipe melts nicely into the muscle, but just enough so that it’s not heavy to eat. Porcini dust or dried mushroom powder (we used Mushroom Alchemy) creates an amazing umami flavor that is intensely satisfying.
The Chocolate Pot de Cremes have got to be one of the most addictive desserts. So velvety-smooth, it’s like a decadent budino. It’s been featured as one of our Monday Nomdays —a great dessert for any occasion, especially for a romantic date ;)
A lot of times, it’s the food that gets the sous vide spotlight, but we wanted to showcase how easy it is to make sous vide cocktails. Use the magic of sous vide to make quick infusions that really add a punch to your drink list.
The Whiskey Ginger is light and refreshing, the gin with coconut nectar tasted like caramel, and the Pear-Vanilla Bellini was aromatic and flavorful. These drinks are evergreen and can make an appearance anytime.
Hope you enjoy!