Tag Archives: Steve

Steve’s Sous-Vide Salmon Adventure

March 6, 2013 | By Adam Roberts | 40 Comments

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[Back in December, Craig was shooting his movie in New York and Craig's parents came to visit the set. While we were hanging out, I received an e-mail from a company called Sous Vide Supreme offering to send me a "demi" Sous Vide machine to write about on my blog. I politely refused (don't have the space for it in L.A.) and mentioned it to Craig's dad, Steve. "Oh gee," he said, "I'd love to try some sous vide cooking at home." "Well," I said, "I could have them send the machine to you if you'd agree to do a guest post?" Julee, Craig's mom and Steve's wife, interjected: "Now Steve, do we really have room for that?" Steve brushed off her worry: "Let's do it!" What follows is Steve's account of cooking sous vide for the first time. Hopefully this is the first in a series of Steve's sous vide cooking adventures. Take it away, Steve!]

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Pan-Fried Brussels Sprouts with Bacon, Garlic and Mustard

January 6, 2012 | By Adam Roberts | 0 Comments

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Every year, Craig’s dad, Steve, makes the most amazing prime rib for Christmas dinner (see here) and every year I help out the best I can, usually volunteering to make a side dish. Last year I made a gratin but this year, since mashed potatoes were already on the menu, I offered up a vegetable. At my request, Craig’s mom (Julee) bought me a bag of Brussels sprouts from the grocery store and when the dinner hour grew close, I opened their refrigerator and pulled out a bevy of ingredients to help in my enterprise.

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Steve’s Legendary Prime Rib

January 10, 2011 | By Adam Roberts | 0 Comments

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Christmas Dinner isn’t something I ever ate growing up, being a Jew and all.

For the past few years, though, I’ve been visiting Craig’s family in Bellingham, Washington and Craig’s dad, Steve–a really excellent cook (see his apple pie)–has made some kind of roast to serve on the big night. And this year the prime rib that he made–a “well-marbled ten pounder,” he tells me over e-mail–was so juicy and flavorful, it’s entered the sphere of legend. We’ll be comparing all the prime ribs we eat from now on to this one. What made it so good? How did he do it?

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