Makes about 12 to 16 pieces Please note that this is NOT a sous vide recipe but is used to accompany SousVide Custard Gelato
1 pound (0.9 kg) sliced bacon
3/4 cup (1150 g) packed brown sugar
1 teaspoon (5 ml/2 g) cinnamon
Dash cayenne pepper (optional)
Preheat the traditional oven to 350F/176 C.
Prepare a baking sheet by lining it with aluminum foil, and then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray.
In a bowl, combine the brown sugar, the cinnamon, and the cayenne pepper (if using), tossing together until the spices are well distributed.
Take a strip of bacon and press it into the sugar mixture, then turn it over and coat the other side with sugar. Place it on the wire rack, then repeat until all of the slices of bacon are covered with sugar on both sides. If you have any remaining sugar, sprinkle it over the top of the bacon.
Bake the bacon until firm, crispy, and dark along the edges, about 20 to 30 minutes.
Immediately, use a spatula to lift the bacon off the rack—the sugar and fat can cause the bacon to stick, and if it’s not removed while still warm, it’s difficult to get off the rack.
Chef Vivian Peterson led guests in a dynamic, hands-on, 3-hour class on the sous vide technique, culminating in a five-course sous vide meal, complete with wine pairings from Hand of God Wines. The menu for the evening included sous vide Copper River salmon, potatoes au gratin, and poached pear in spiced red wine. View more photos from the event here.
With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef
3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks
1/2 teaspoon (2.5 ml) truffle salt
1/2 teaspoon (2.5 ml) ground black pepper
1/2 teaspoon (2.5 ml) whole peppercorns
4 teaspoons (22.5 ml) butter, divided use
1 pound (456 g) fingerling potatoes, quartered
1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee)
1 head radicchio, washed and coarsely chopped
1 head of escarole, washed and coarsely chopped
1-2 Meyer lemons, for zest and juice
1 teaspoon (5 ml) balsamic vinegar
1 ounces (28 g) shaved parmesan (optional)
For the steaks
Fill and preheat the SousVide Supreme or Demi to correct temperature for desired degree of doneness (134F/56.5 C for medium rare to 140F/60C for medium.)
Season each steak with truffle salt and ground pepper and a teaspoon of butter.
Put the steaks into a cooking pouch, add the peppercorns, and vacuum seal.
Submerge in the water oven and cook for 48 hours (2 days.)
Remove pouch from the water oven and, if not ready to proceed, quick chill the pouch, submerged in an ice water bath for 30 minutes. Refrigerate until ready to proceed. (Rewarm the pouch in the water oven at cooking temperature to reheat.)
To finish, remove the steaks from the pouch, reserving the cooking juices in the pouch.
Heat a lightly oiled skillet over high heat and sear the steaks on both sides about a minute to caramelize their surfaces.
Add the juices from the pouch to the skillet, reduce the heat, and simmer for a few minutes.