With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef
3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks
1/2 teaspoon (2.5 ml) truffle salt
1/2 teaspoon (2.5 ml) ground black pepper
1/2 teaspoon (2.5 ml) whole peppercorns
4 teaspoons (22.5 ml) butter, divided use
1 pound (456 g) fingerling potatoes, quartered
1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee)
1 head radicchio, washed and coarsely chopped
1 head of escarole, washed and coarsely chopped
1-2 Meyer lemons, for zest and juice
1 teaspoon (5 ml) balsamic vinegar
1 ounces (28 g) shaved parmesan (optional)
For the steaks
Fill and preheat the SousVide Supreme or Demi to correct temperature for desired degree of doneness (134F/56.5 C for medium rare to 140F/60C for medium.)
Season each steak with truffle salt and ground pepper and a teaspoon of butter.
Put the steaks into a cooking pouch, add the peppercorns, and vacuum seal.
Submerge in the water oven and cook for 48 hours (2 days.)
Remove pouch from the water oven and, if not ready to proceed, quick chill the pouch, submerged in an ice water bath for 30 minutes. Refrigerate until ready to proceed. (Rewarm the pouch in the water oven at cooking temperature to reheat.)
To finish, remove the steaks from the pouch, reserving the cooking juices in the pouch.
Heat a lightly oiled skillet over high heat and sear the steaks on both sides about a minute to caramelize their surfaces.
Add the juices from the pouch to the skillet, reduce the heat, and simmer for a few minutes.
Put all ingredients, except the sage and thyme, into a food-grade plastic pouch and vacuum seal.
Submerge in the water oven and cook for 1 to 1-1/2 hours.
If not serving right away, quick chill the pouch in an ice water bath (half ice, half water) for at least 30 minutes, then refrigerate for up to 48 hours. Reheat in the water bath, along with any other items you may be warming, for 30 to 40 minutes or longer.
At serving time, remove the mixture from the pouch to a warmed serving dish, and finish with a sprinkle of chopped sage and thyme if desired.
Put potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch(es).
Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender.
Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a food processor work bowl or a blender, add the Boursin cheese, and puree until smooth.
If not serving right away, put the mashed potatoes into a large zip closure cooking pouch, remove as much air as possible and quick chill in the pouch, submerged in an ice water bath for at least 20 minutes. (Reheat, in the pouch to serving temperature along with other foods you may be cooking or reheating.
Transfer the warm potatoes to a serving bowl and enjoy.
With a vegetable peeler or sharp paring knife, remove the zest from the lemons. (Save the lemons themselves for another use.) Take the time to scrape away any bits of bitter white pith from the underside of the pieces of zest with a sharp knife.
2 eggs, separated (both yolks and whites will be used)
1 pinch crème of tartar (or 1/8 teaspoon (0.6 ml) white vinegar)
1 teaspoon (5 g) orange extract
1 teaspoon (5 ml) chopped fresh rosemary
1 teaspoon (5 ml) coarsely ground fennel seed
5 ounces (142 g) self-rising flour
To fill the SousVide Supreme to the proper level, first half fill an 8 to 9 inch (20 to 23 cm) round stainless mixing bowl with water and set it on the perforated bottom rack of the water oven, then fill the bath with enough water to come to within 1 inch (2.54 cm) of the top rim of the baking dish. Set the machine to 190F/87.5C.
Remove the bowl, empty it, and dry it well; use a bit of olive oil to grease the bowl.
In a separate mixing bowl, mix the olive oil and sugar, then beat in the egg yolks one at a time.
Add the orange extract, fennel seed, and rosemary.
Sift the flour into the wet ingredients and mix with a large spoon until just incorporated; do not over mix. Some remaining small lumps will be fine.
In a separate bowl, beat the egg whites until just foamy. Add the cream of tartar (or vinegar) and beat until stiff peaks form.
Mix 1/3 of the whites into the batter to loosen it, then fold in the second 1/3—don’t mix, just gently fold. Then fold in the last 1/3 of the whites. Some streaks can remain.
Pour the batter into the greased metal bowl, cover it with food-safe plastic wrap and a tea towel. Tie the twine tightly around the bowl, just below the rim. Fold the edges of the tea towel back over the top and knot to keep them out of the water.
Set the bowl in the water oven (it may gently float) and cook for 1 and ½ hours.
To remove from the water bath, grab the towel knot with chef’s tongs and lift it out. Allow the cake to cool and the edges begin to pull away from the bowl, about 15 to 20 minutes.
Run a thin spatula around the edge to loosen and turn the cake out onto a serving plate.
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