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) …
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 …
Arroz Braziliero (Brazilian Rice)
Serves 6 INGREDIENTS ¼ cup (60 ml) olive oil 2 onions, peeled and finely chopped 1 ½ cups (316 g) rice 1 1/2 cups (360 …
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 …
Blood Orange Infused Syrup
Makes about 3 cups (720ml) INGREDIENTS 2 blood oranges, well washed and sliced 2 cups (380 g) Castor (superfine) sugar 1 3/4 cups (415 ml) …
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, …
Cranberry-BBQ Salmon Sous Vide
Recipe and photographs courtesy of Liz Harris (Floating Kitchen) Serves 2 INGREDIENTS 2 ( 5-ounces/145 g each) boneless salmon fillets (skin on or off) Fresh …
Confit Duck Salad – Chef Koj
…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing Courtesy of Chef Andrew Kojima, MasterChef UK Finalist INGREDIENTS For the duck legs …
Seared Duck Breast – Chef Koj
… with Red Wine Soya Reduction and Gai Lan Courtesy of Chef Andrew Kojima (citation) Serves 4 INGREDIENTS 4 (8 ounce/250 g each) duck breasts …
Beef Tongue in Creole Marinade
Courtesy of Cher Underwood (Paleo+Life) Serves 6 INGREDIENTS 1 (3 ½ pounds/1.5 kg) beef tongue 1 medium onion, peeled and sliced into rings 12 cloves …
Spiced Fig Old Fashioned
Courtesy of Mason Brangwin, The Old Sage, Seattle, WA Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) whiskey 1/2 ounce (15 ml) Spiced Fig Syrup (see …
Spiced Fig Syrup
Courtesy of Mason Brangwin, The Old Sage, Seattle, WA INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups …
Take 5 Cocktail
Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) INGREDIENTS 1-3/4 ounces (50 ml) blanc rhum agricole*, 100 proof (Rhum J.M. Blanc preferred) 1 ounce (30 …
The Vintage Pink Lady
Courtesy of Michael Cadden, Tavern Law, Seattle, WA (A modernist’s take on a speakeasy vintage classic.) Makes 1 cocktail INGREDIENTS 1 ½ ounces (45 ml) …
Pear Shrub
Courtesy of Michael Cadden, Tavern Law, Seattle, WA Makes about 1 pint (480 ml) of shrub INGREDIENTS 8 ounces (228 g) Bosc pears, washed, cored, …
Wagyu Beef Meatballs
Courtesy of Quinn Rudee Makes about 12 small or 4 to 6 large meatballs (multiplies easily, but keep the meatballs in a single layer, don’t overcrowd, …
Basic Chicken Breast
Serves 2 (easily multiplies) INGREDIENTS 2 chicken breasts, skin on or boneless,skinless as you prefer 4 tablespoons (56 g) butter, divided use 1 teaspoon (5 …
Clementine and Sous Vide Salmon Salad with Wasabi Dressing
Courtesy of Karen Booth of Lavender and Lovage. Serves 2 as a main, 4 as an appetizer INGREDIENTS 1 bag (110 g) mixed greens (mache, arugula/rocket, …
Mediterranean Style Cod Sous Vide
Courtesy of Jan Bennett (A Glug of Oil) Serves 2 INGREDIENTS For the fish 2 (1-inch/2.5 cm thick) pieces cod, boneless and skinless (any length …
Haricot Vert Salad Sous Vide
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed 2 romaine hearts, …