Chef Richard Blais will be the special guest on CNN at 1 pm (EDT) Wednesday February 16, 2011 and will be telling us all about two of his favorite topics: SousVide Supreme and baby food.  Earlier this month, the Blais family welcomed daughter Embry Lotus to the clan, so it won’t be long before Chef Blais will be busy (again) making some of the purest and most delicious baby food on the planet for his new angel.

According to Blais,

The babyfood my wife and I used to buy was pretty pure — for instance, just pears and water — and now, with sous vide, it’s just ‘pears’.  Nothing else.  It’s the perfect way to make healthy food for your baby.

Here’s one of Chef Blais’ baby food recipes…you won’t believe how simple it is!

Babyfood Carrots

Organic carrots, peeled and chopped

1. Preheat the SousVide Supreme to 182F/84C.

2. Put about 1 cup (130 g) chopped carrots into a small food-grade cooking pouch and vacuum seal.

3.  Submerge in the water oven and cook for 45 minutes.

4.  Pour contents into a mini-food processor and puree until smooth.

5. Portion into food-safe containers, cap tightly, label with contents and date, and store in refrigerator.  Use within 2 days or freeze for up to several weeks. Thaw in the refrigerator.

For other delicious and healthful recipes, simply substitute the fruit or vegetable of your choice and follow these same instructions!  Just wash, peel, chop, bag, cook, and puree.  Solid vegetables and fruits with peels, such as sweet potatoes, butternut squash, apples, pears, peaches, or golden beets all work the same way.  (Note: you can do red beets, too, but boy will they stain everything they touch a vibrant red!) Vegetables and fruits typically eaten unpeeled, such as broccoli, cauliflower,  green peas or fresh raspberries can go straight into the pouch.  Have fun mixing and matching, secure in the knowledge that your baby or toddler is getting pure, natural food.  As Chef Blais says:  just pears!