New York Steak Salad with Spicy Cilantro Vinaigrette
Recipe and photo courtesy of Jaimi Aburto Serves 2 INGREDIENTS New York strip steak 1” inch thick and about 10 ounces 2 tablespoons clarified butter …
Vanilla Bean Ice Cream
From SousVide Barbecue (Paradox Press 2011) Makes about 1 quart (.9 liter) INGREDIENTS 6 large egg yolks 1 cup (75 g) superfine (castor) sugar 1/4 …
BBQ Country Ribs
Courtesy of Scarlett Banks (Made it. Ate it. Loved it.) Serves 4 INGREDIENTS 8 meaty country-style ribs Olive oil My Favorite Homemade BBQ Sauce …
Corn on the Cob
Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS 4 fresh ears of corn, shucked and washed salt and pepper to taste 1/2 stick (4 tablespoons/56g) …
The Luscious Red
Makes 1 Cocktail 3 ounces pomegranate juice 1 ounce Limoncello 1 ½ ounces vodka Ice Optional lemon twist for garnish DIRECTIONS 1. Put the pomegranate …
Dulce de Leche
(aka, Caramel, made simple) from Sous Vide Barbecue (Paradox Press 2011) Makes about 12 ounces (360 ml) INGREDIENTS 1 can (12 ounces/360 ml) sweetened condensed milk …
Fresh Watermelon Sous Vide Compressed
Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 (1-inch/2.5 cm) thick pieces seedless watermelon 8-10 fresh mint leaves INSTRUCTIONS Remove the rind from …
Roasted Okra with Curried Lemon Yogurt
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) …
Maple and Fig Lamb Ribs
… with Goat Cheese and Walnut Dust Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 5 INGREDIENTS For the ribs 1/4 cup (60 ml) …
Scampi
Serves 2 as a meal, 6 as an appetizer INGREDIENTS 12 ounces (12 large/300 g) prawns or langoustine*, peeled and deveined 4 cloves roasted garlic, …
Pork Belly over Sweet Potato Pure
…with mushrooms and blueberry soy reduction Courtesy of Chef Derrick Peltz (MasterChef competitor 2015) Serves 2 (4 as an appetizer) INGREDIENTS 1 slab (8 ounce/228 …
Compressed Apricot Salad
Serves 4 INGREDIENTS 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided use For the salad Juice of …
Lamb with Tomato Confit
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 1 rack fresh lamb (American, New Zealand, or Scottish) 1 tablespoon (15 ml) kosher …
Beef Tenderloin with Pesto and Asparagus
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available) 1 tablespoon …
King Salmon – Simple and Delicious
Courtesy of Jason Wilson (Crush, Seattle, WA) INGREDIENTS 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember …
Coffee Gelato
Makes 6 to 8 servings INGREDIENTS 5 egg yolks 1 cup (190 g) sugar 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup …
Saffron Creme Brulee
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, Tuscan Cookery School) INGREDIENTS 1 quart + 1 ounce (1 liter) heavy cream 1 cup (200 g) …
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 …