Tag Archives: zencancook

Grilled Sous-Vide Octopus…

…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette Courtesy of Stephane Lemagnen (zencancook.com) Serves 4 INGREDIENTS For the sous-vide octopus 8 cups (1.9 liters) water 1 carrot, trimmed and roughly chopped 1 onion, peeled and roughly chopped 1 celery stalk, trimmed and roughly chopped 2 bay leaves 2 sprigs thyme 1 tablespoon (15 ml) black peppercorn 1/2 cup (120 ml) white wine vinegar 1 medium-sized octopus For the vinaigrette 1/4 cup (60 ml) aged sherry vinegar 1 clove garlic, peeled and finely chopped 1 shallot, peeled and finely chopped 1 anchovy filet, finely chopped 1 teaspoon (5 ml) Dijon mustard … Read More

Udon with 36-hour Pork Pelly

Longing for something light, but savory, that won’t heat up the house in the hot weather? Try this delicious recipe for Udon with 36-hour Pork Belly, brought to us courtesy of the culinary genius of Stephane Lemagnen of the Zen Can Cook blog. The belly cooks for 3 days–yes, 3 days–but unlike traditional cooking methods, the SousVide Supreme won’t heat up the kitchen doing it! The water oven rapidly heats up and then maintains hour after hour and even day after day using no more energy than a 60 watt light bulb. It’s the most energy efficient way to cook, … Read More