Daily Archives: February 10, 2015

Fresh Beet Salad

Adapted from The Low Carb Comfort Food Cookbook, Eades and Solomon (Wiley, 2005) Serves 4 For the salad 1 pound (16 oz/454 g) fresh beets, trimmed, well scrubbed, and cut in half 4 cups (10.5 oz/300 grams) freshly torn salad greens For the vinaigrette 2 tablespoons (1 fl oz/30 ml) sherry vinegar 1/2 teaspoon (.1 oz/3 g) salt 1 tablespoon (.3 oz/8.4 g) fresh chives, minced 1 tablespoon (.5 fl oz/15 ml) extra virgin olive oil Fill and preheat the water oven to 182–185ºF (83–85ºC). Vacuum seal the beets in a large (1 gallon/3.78 liter) food-grade pouch. Cook for at … Read More

Southwestern Chicken Salad

Courtesy of Rachael Yerkes (EazyPeazyMeals) Serves 2 to 4 INGREDIENTS 2 chicken breasts (boneless and skinless) Salt and pepper to taste Fresh salad greens for plating 1 can corn, drained 1 can black beans, drained 1 tomato, diced Creamy Tomatillo Dressing (recipe follows) For the Southwestern Sauce 1 chipotle chili in adobo sauce 1 teaspoon (5 ml) minced garlic 1 tablespoon (15 ml) white wine vinegar A squeeze of fresh lime juice ½ tablespoon (7.5 ml) honey 1 tablespoon (15 ml) nonfat plain Greek yogurt or sour cream 1 teaspoon (5ml) paprika 1 teaspoon (5 ml) cumin ¼ teaspoon (1.25 … Read More

Duck Breast with Blackberry Jam

…and toasted farro, escarole, and caramelized onions Courtesy of Chef Josh Thomsen, Executive Chef Eau Palm Beach Resort and Spa serves 4 INGREDIENTS 2 (8-ounce/ 230 g each) duck breasts Freshly ground black pepper, to taste 4 sprigs thyme, divided use Kosher salt, to taste 1 tablespoon (30 ml) extra virgin olive oil 1 cup (240 ml volume) julienne red onions 1 tablespoon (15 ml) brown sugar 1 clove garlic, peeled and smashed 3 heads baby escarole, cut and washed 1 cup (240 ml volume) cooked farro (recipe follows) 1 teaspoon (5 g) shallots, minced 1 tablespoon (2.5 g) chopped … Read More

Gravlax (Cured Salmon)

From:  SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar 1 teaspoon (5 g) Powdered Smoke* (optional) 8 salmon portions (about 75 g each) DIRECTIONS Fill and preheat the SousVide Supreme to 104F/40C. Mix together the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse. Put the salmon portions into cooking pouches (individually or side-by-side in pairs) and vacuum seal. Submerge the pouches in the water oven to cook for 45 minutes to 1 … Read More

Norwegian Roe Deer Filet with Port Wine Sauce

… served with Parsley Root Puree and Cranberry Pears Courtesy of Marthe Nilssen, SousVide Supreme customer Norway Serves 4 INGREDIENTS For the deer 1 to 1 ½ pounds (600 g) roe deer filet Salt and pepper to taste 4 tablespoons (56 g) butter, divided use 2 to 3 sprigs fresh thyme 1 to 2 cloves roasted garlic For the sauce 2 tablespoons (28 g) butter 2 tablespoons (15 g) flour /3 cup (80 ml) beef stock 1/3 cup (80 ml) port wine 1/3 cup (80 ml) heavy cream Salt and pepper to taste DIRECTIONS Fill and preheat the SousVide Supreme … Read More

10 Sous Vide Love Potions to Win Any Heart

Aphrodisiacs–those mysterious love potions alleged to enhance allure, arouse passions, and guarantee romance–take their name from Aphrodite, the Greek goddess of Love and Beauty, known to the Romans as Venus. Throughout history, across cultures, and around the globe, food and drink has played a central role in tipping Cupid’s scales to woo a lover. But you no longer need to go down to 34th and Vine to find Madame Ruth (that Gypsy with the gold-capped tooth) for a little bottle of Love Potion #9 (or in this case, #10). Sous vide cooking makes it the essence of simplicity to stir … Read More