Tag Archives: precision cooking

Maple Raisin Rice Pudding

Recipe and photo courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 cups (720 ml) skim milk 2 tablespoons (28 g) butter 2 cups (420 g) Arborio rice 1/2 cup (75 g) golden raisins 1/2 cup (120 ml) maple syrup 2 teaspoons (10 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger Additional ground cinnamon or cinnamon sugar, for serving, optional DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 140F/60C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip … Read More

Lamb Croquettes with Italian Salsa Verde

Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 4 Note: This recipe requires preparation to begin 3 days before you plan to serve. INGREDIENTS 2 lamb shanks olive oil, as needed salt, to taste pepper, to taste 4 sprigs thyme ¼ cup (60 ml) veal demi glace 2 eggs, slightly beaten with a tablespoon of water all-purpose flour, as needed for dusting prior to breading. 1 cup (120 g) panko bread crumbs 1 recipe Italian Salsa Verde, for serving (recipe follows) DIRECTIONS  Fill and preheat the SousVide Supreme water oven to 144F/62C. Rub shanks with oil and season with … Read More

Slow Cooked Duck Egg with Peking Style Leg Meat

Adapted recipe courtesy of Chef Ollie Moore, GreatBritishChefs.com Serves 6 INGREDIENTS For the leg meat 8 duck legs 8 tablespoons (120 ml) duck fat high smoke point oil, for deep frying For the eggs 6 duck eggs For the spring onion puree 2 tablespoons (30 ml) pomace oil Spanish onions, peeled and finely sliced 10 ounces (300 ml) double cream 6 bunches spring (green) onions, washed and thinly sliced salt For the cucumber spaghetti 1 cucumber 2 teaspoons (10g) dark soya sauce 2 teaspoons (10g) balsamic vinegar, good quality 1 teaspoon (5g) fresh ginger, finely grated 1 garlic clove, peeled … 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

Frisee Salad with Winter Spiced Poached Pears

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 (or 8 as a starter) INGREDIENTS For the pears 2 firm pears, peeled, halved and cored (Bosc or similar) 3 cardamom pods, lightly crushed 1/4 cup (60 ml) maple syrup (Grade B, if you can find it) 1 tablespoon (15 ml) brandy 1/2 fresh vanilla bean, split and seeds scraped For the dressing and salad 3 tablespoons (45 ml) champagne or white wine vinegar 2 tablespoons (30 ml) extra-virgin olive oil 1 tablespoon (15 ml) reserved poaching liquid 1/8 teaspoon (1.25 ml) salt 1/8 teaspoon (1.25 ml) pepper 2 … Read More

Grilled Chicken Breast with Szechuan Yellow Bean Sauce

Courtesy of Alex Chow, Kai Mayfair, London, UK Serves 4 INGREDIENTS 4 chicken breasts, boneless, skin on For the marinade 2 cups (240 ml) water 2 stalks celery, finely diced 4 sprigs fresh coriander (cilantro), chopped 4 slices fresh ginger, minced 4 cloves garlic, peeled and smashed 4 shallots, peeled and mashed 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar For the yellow bean sauce 9 tablespoons (130 g) unsalted butter, divided use 4 shallots, peeled and sliced 6 ½ ounces (200 ml) evaporated milk 3 bird’s eye chiles 2 teaspoons (10 ml) tau pan Szechuan chilli sauce … Read More

Salted Caramel Ice Cream

Courtesy of Liz Harris (Floating Kitchen) Makes about 1 quart (0.9 liter) INGREDIENTS For the Ice Cream Base 6 egg yolks 1/4 cup (48 g) white sugar 1/4 cup brown (50 g) sugar 1/8 teaspoon (1.25 ml) salt 1/2 teaspoon (2.5 ml) vanilla extract 1 cup (240 ml) whole milk 1 cup (240 ml) heavy cream 5 cinnamon sticks Ground cinnamon, for garnish, if desired For the Caramel Sauce 1/2 cup (96 g)sugar 1/4 cup (60 ml) water 3 tablespoons (43 g) salted butter, cubed and at room temperature 1/4 cup (60 ml) heavy whipping cream 1 pinch sea salt … Read More

Rack of Lamb with Pomegranate-Coffee Sauce

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup (150 g) brown sugar, packed 1/4 cup (120 ml) balsamic vinegar 2 cups (480 ml) pomegranate juice 2 racks (about 1 pound/0.9 kg each) of lamb, frenched Salt and pepper 2 sprigs fresh rosemary 1 tablespoon (14 g) butter DIRECTIONS At least 4 hours or up to overnight in advance, marinate the lamb. In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the … Read More

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 2 Gressingham duck legs 1 teaspoon (5 ml) sea salt 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) coriander seeds 1/2 teaspoon (2.5 ml) smoked paprika 1 sprig thyme1 bay leaf 1 pod star anise 1 tablespoon (15 ml) pomace oil For the duck skin crackling Duck skins, reserved from the cooked duck legs For the duck dressing Cooking juices, reserved from the cooked duck legs 1/2 to 1 tablespoon (7.5 to 15 … Read More

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 garlic, peeled and sliced lengthwise 1/4 cup (60 ml) lemon juice 1/4 cup (60 ml) orange juice 1 teaspoon (5 ml) whole coriander seeds, ground 1/2 teaspoon (2.5 ml) smoked peppercorns, ground 2 teaspoons (10 ml) salt 1 orange, sliced into wedges, for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Wash and rinse the tongue, patting it dry with a paper towel, and put it into a large cooking pouch. … Read More

Spiced Fig Old Fashion

Courtesy of Mason Brangwin, The Old Sage, Seattle, WAMakes 1 cocktail INGREDIENTS 2 ounces (60 ml) whiskey 1/2 ounce (15 ml) Spiced Fig Syrup (see below) 3 dashes angostura bitters 3 dashes Reagan’s Orange Bitters Ice cubes as needed Orange peel for decoration DIRECTIONS In a mixing glass, combine all ingredients, finishing with adding the ice. Stir until chilled. Strain into glass. Add fresh ice. Garnish with orange peel. Serve. Spiced Fig Syrup INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups (400 g) Demerara sugar 4 cinnamon sticks 6 pods star anise 15 … Read More

Holiday Whole Turkey

Serves 8 or more INGREDIENTS 1 (10 to 12 pound/ 280 to 340 g) whole turkey* 2 quarts (1.8 liters) water 11 tablespoons (160 g) kosher salt 1 tablespoon (15 ml) whole black peppercorns 1 tablespoon (15 ml) poultry seasoning 6 tablespoons (84 g) butter 3 sprigs fresh sage DIRECTIONS Breakdown the turkey*, lifting the double breast off the bone, skin on, and removing the leg quarters from the carcass. Save the carcass to make turkey stock. In a large pot, dissolve the salt in the water and stir in the peppercorns and poultry seasoning. Dissolve the salt in the … Read More