Warm Assorted Broccoli Salad
…with Pachino cherry tomatoes, Tuscan olives and anchovies Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School) Serves 6 to 8 INGREDIENTS …
Pan-seared Pork Belly
…with Potato Velloute and Glazed Cipollini Onions Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – A Tuscan Cookery School) Serves 4 INGREDIENTS 1 pound …
Veal Filetto with Parmigiano Reggiano Fondue and Asparagi
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – Tuscan Cookery School) Serves 4 INGREDIENTS 15 ounces (427 g) veal fillet (tenderloin) salt and freshly …
Lemon Budino (An Italian Lemon Pudding)
Courtesy of Vicky McDonald Serves 4 INGREDIENTS 1 teaspoon (5 ml) melted butter (for greasing ramekins) 2 large eggs 5 tablespoons (75 g) of sugar …
Easy Asparagus
Serves 4 INGREDIENTS 1 pound (456 g) asparagus, medium thickness stalks, trimmed 1 tablespoon (15 ml) extra virgin olive oil or butter salt and pepper …
Salmon Steaks with Artichokes and Dill Caper Hollandaise
Courtesy of Chef Craig Plainfield Serves 4 For the salmon 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed* ½ cup (120 g) …
Grilled Chicken with Corn Stuffing
Courtesy of Chef Craig Plainfield Serves 4 to 6 INGREDIENTS 1 large (about 5 pounds/2.2 kg) frying chicken ½ cup (120 g) kosher salt ½ …
Doce de Banana
Serves 4 INGREDIENTS 5 small bananas, firm but ripe, peeled and cut into chunks 1 cup (200 g) brown sugar 2 cinnamon sticks 6 whole …
Mohlo a Campanha (Brazilian Tomato Condiment)
Makes about 2 cups (480 ml) INGREDIENTS 2 onions, peeled and diced 2 green bell peppers, stemmed, seeded, and diced 3/4 cup (180 ml) olive …
Caipirinha
Makes 4 cocktails INGREDIENTS 16 ounces (480 ml) cachaça (Brazilian sugar cane brandy) 4 ounces (120 ml) Lime-infused Simple Syrup 4 ounces (120 ml) freshly …
Chile-Lime Sauce for Grilled Meat
Makes about 2/3 cup Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry. …
Feijoada (Black Bean Stew – Brazilian National Dish)
Serves 4 INGREDIENTS 4 slices thick bacon, diced 1 small onion, peeled and chopped 1 garlic clove, peeled and minced medium sweet potato, peeled and …
Korean Style Kalbi Short Ribs
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 16 “Korean Style” crosscut beef short ribs 2 cups (320 g) cooked rice, for …
Lime-infused Simple Syrup
Makes about 3 cups (720 ml) INGREDIENTS 10 to 12 limes, well washed 2 cups (380 g) Castor (superfine) sugar 1 3/4 cups (415 ml) …
Chicken Quinoa Spring Rolls
Courtesy of Camille Koppenberg (Camille in the Kitchen) Serves 2 as a meal, 4 as an appetizer INGREDIENTS For the chicken 1 chicken breast salt …
Korean Pork Ribs Sous Vide
Courtesy of Steve Cylka (The Black Peppercorn and author of the Everything Guide to Sous Vide Cooking, Adams Media 2015) Serves 2 to 3 INGREDIENTS 1 …
Hickory-smoked New York Steaks with Red Wine Sauce
Courtesy of Chef Craig Plainfield Serves 4 INGREDIENTS 4 (1-inch/2.5 cm thick) New York Strip Steaks* Salt and pepper, to taste 4 tablespoons (57 g) …
Baby-Back Ribs with Maple Whiskey Sauce
…and Craig’s Sous Vide Baked Beans Courtesy of Craig Plainfield Each rack serves 2 as a meal; 4 as an appetizer INGREDIENTS 1 or 2 …
Mint Julep and Mint Simple Syrup
Makes about 3 cups (720 ml) INGREDIENTS 10 to 12 sprigs fresh mint, well washed 2 cups (380 g) Castor (superfine) sugar 1 3/4 cups …
Fiddlehead Ferns
Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that …