Strawberry Corn Relish
Makes about 3 cups INGREDIENTS 6 ripe strawberries, washed, trimmed and chopped 2 cups (450 g) corn kernels, fresh or frozen/thawed 1 tablespoon (14 g) …
Chermoula
Courtesy of Staff Blogger, Madeline Yields: 2-3 cups (16-24 oz/473-710 ml) We encourage you to take the time to toast the cumin seeds, as this …
Sous Vide Rhubarb Compote
Makes 1/2 cup (120 ml) Rhubarb stalks (cooked from 1 recipe Rhubarb Rose Syrup) 1 ounce (30 ml) Rhubarb Rose Syrup INSTRUCTIONS Put the cooked …
Carrot and Daikon Quick Pickle
Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar …
Creamy Spinach and Bacon Sauce
Courtesy of Douglas Baldwin This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat. Serves 4 …
Lemon Aioli
INGREDIENTS 1 cup (240 ml) good quality, store-bought mayonnaise 1 teaspoon (5 ml) minced, roasted (jarred) garlic 2 tablespoons (30m l) fresh lemon juice 2 …
Bill the Butcher’s Mustard Veloute
Courtesy of Michael Laroche (billthebutcher.com) (A traditional — not sous vide — recipe.) INGREDIENTS 6 cups (1.4 liters) chicken stock 2 tablespoons (56 g) butter …
Spring Rhubarb “Sweet & Sour”
Courtesy of Chef Damon Baehrel (www.damonbaehrel.com) Yield: Approximately 2 cups (16 ounces/ 455g) INGREDIENTS 2 ounces (60 ml) white grape juice 2 ounces (60 ml) …
Sous Vide Crème Fraiche
Courtesy of Pam McKinstry (SVKitchen.com) Makes 1 cup INGREDIENTS 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized) 2 tablespoons (30 ml) reduced …
Stovetop Giblet Gravy
Makes about 2 cups INGREDIENTS 2 tablespoons (60 ml) butter 2 tablespoons (60 ml) finely minced onion 1 cooked turkey liver, well minced 1/2 teaspoon …