One of the mission I set for myself on this trip home was to do my annual home cooked dinner with the parental units. After all, I didn't get to fly home for dad's birthday, and once again we're in white truffle season, so I made sure to bring one of those gems home for mom.
g4gary's recipe, so I figured there was no need to tamper with success and follow another recipe. Instead of using rehydrated porcini, I rehydrated some morels that My Favorite Cousin gave me, and added some maitake (舞茸) and nameko (滑子) to the mix. I even managed to use up some of the 1997 Von Schubert Maximin Grünhauser Abstberg Riesling Spätlese-trocken leftover from dinner two nights ago...
Mom loves lamb, so we decided to cook a couple of racks of lamb. This isn't as easy as it seems when you're in Taipei, as shopping for ingredients used in Western cooking can be a challenge in this city. But we managed to get the lamb rack we needed, and got home early enough to defrost them.
It's been a long, long time since I last used my SousVide Supreme... and I've been the butt of a few jokes about taking an hour to cook a few soft-boiled eggs with it. Today Hello Kitty made good use out of it - first defrosting the lamb, then slow-cooking it over 2 hours.
1940 Latour, ex-château bottling - opened and served immediately without decanting. Nose was plummy, smoky, with wood and leather notes, along with a little green pepper. Definitely layered and complex. Slightly acidic and the acidity became more prominent after an hour.
I think the parental units were pretty happy tonight. Whew!