Guinea Fowl and Salsify Sous-Vide with Porcini Sauce

After all the complicated cooking over the holidays, I felt like making something simple. I felt I should give salsify another chance (especially after Eha had proclaimed it her favorite vegetable), and I had picked up some guinea fowl breasts. I decided to cook both sous-vide (no surprises there) and to pair them with a porcini mushroom sauce and mashed potatoes. This made for a fine meal. Continue reading “Guinea Fowl and Salsify Sous-Vide with Porcini Sauce”