tag:blogger.com,1999:blog-3228868896583159342024-03-05T00:18:27.633-08:00SiliconValleySousVideFood blog dedicated to the Art and Presentation of Sous Vide for the home.SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-322886889658315934.post-71627008010409416172012-04-17T06:38:00.002-07:002012-04-17T08:15:23.774-07:00Herb Infused Stuffed Cornish Hen<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook Cornish Hen at 155ºF for 4-8 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 1-2:</span><br />
<ul>
<li>1 cornish hen (thawed)</li>
<li>3 tablespoons small diced celery</li>
<li>2 tablespoons small diced carrots</li>
<li>2 tablespoons small diced onions</li>
<li>1 tablespoon extra virgin olive oil</li>
<li>1 teaspoon chopped rosemary</li>
<li>1 teaspoon chopped thyme</li>
<li>Few sprigs of rosemary and Thyme</li>
<li>Salt and pepper to taste</li>
</ul>
Cornish hen is an interesting dichotomy for my friend. She loves chicken, but small whole chicken? Not so much. Something about the movie "The Birds" early in her life causes her to have the hibijibis when it comes to small whole birds! Well, I think cornish hens are "cute"! So I decided to see if sous vide might change her opinion.<br />
<br />
Pre-heat water bath to 155ºF. Typically cornish hens are purchased frozen solid, so you'll need to leave it in the refrigerator until it thaws out completely (maybe 1-2 days). Once thawed, remove the wrapper and wash thoroughly. Remove any parts from the cavity and pat dry with a towel.<br />
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Now, to make the stuffing, mix the celery, carrots, onions, EVO, and chopped rosemary and thyme. Salt and pepper to taste. Use a spoon and fill the hen cavity with the stuffing mixture. Sprinkle hen with salt and pepper. Place the hen in a bag and add the sprigs of rosemary and thyme. Seal the bag and place in the water bath. Cook for between 4 and 8 hours.<br />
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When done, remove from the water bath and pat dry. I used a kitchen torch to sear the skin. If you don't have a torch, place the hen on a baking sheet into the oven on broil and broil until the skin is browned. Once browned, you're ready to plate and serve!<br />
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I presented to my friend and while she loved the taste, she still had the hibijibis on the "whole" presentation! Oh well, at least it tasted wonderful! Cheers.<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com5tag:blogger.com,1999:blog-322886889658315934.post-56232425183030384182012-03-30T10:47:00.002-07:002012-03-30T10:47:20.975-07:00Irish Shepherd's Pie (with Turkey)<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 8-10:</span><br />
<br />
For the mashed potatoes topping:<br />
<ul>
<li class="ingredient">1 1/2 pounds russet potatoes</li>
<li class="ingredient">1/4 cup half-and-half cream</li>
<li class="ingredient">2 tablespoons unsalted butter</li>
<li class="ingredient">3/4 teaspoon kosher salt</li>
<li class="ingredient">1/4 teaspoon freshly ground black pepper</li>
<li class="ingredient">1 egg yolk</li>
</ul>
<div style="font-weight: normal;">
For the meat filling:</div>
<ul class="kv-ingred-list1">
<li class="ingredient">2 tablespoons extra virgin olive oil</li>
<li class="ingredient">1 1/2 cup chopped onion</li>
<li class="ingredient">3 carrots, peeled and diced small</li>
<li class="ingredient">3 cloves garlic, minced</li>
<li class="ingredient">3 celery stocks, chopped </li>
<li class="ingredient">3 pounds ground turkey</li>
<li class="ingredient">1 tablespoon kosher salt</li>
<li class="ingredient">1 teaspoon freshly ground black pepper</li>
<li class="ingredient">4 tablespoons all-purpose flour</li>
<li class="ingredient">4 teaspoons tomato paste</li>
<li class="ingredient">2 cup chicken broth</li>
<li class="ingredient">1 tablespoon Worcestershire sauce</li>
<li class="ingredient">1 tablespoon paptrika </li>
<li class="ingredient">1 tablespoon freshly chopped rosemary leaves</li>
<li class="ingredient">1 tablespoon freshly chopped thyme leaves</li>
<li class="ingredient">1 cup fresh or frozen corn kernels</li>
<li class="ingredient">1 cup fresh or frozen English peas</li>
</ul>
<h2>
</h2>
<div class="instructions">
<div class="instruction">
Pre-heat the oven to 400ºF. Peel the potatoes and cut into 1 inch cubes.
Place in a pot and cover with cold water. Set over high
heat, cover and bring to a boil. Once boiling, uncover, decrease the
heat to maintain a simmer and cook until tender, approximately 10 to 15 minutes. Place the half-and-half and
butter into a microwave-safe container and heat in the microwave until
warmed through, about 35 seconds. Drain the potatoes in a colander and
then return to the pot. Mash the potatoes and then add the half
and half, butter, salt and pepper and continue to mash until smooth.
Stir in the yolk until well combined.</div>
<br />While the potatoes are cooking, prepare the filling. Place the EVO oil into a large deep walled pan and set over medium high heat. Once
the oil shimmers, add the onion, celery and carrots and saute just until they
begin to take on color, approximately 3 to 4 minutes. Add the garlic
and stir to combine. Add the turkey, salt and pepper and cook until
browned, approximately 3 minutes. Sprinkle the meat
with the flour and toss to coat, continuing to cook for another minute.
Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme,
and stir to combine. Bring to a boil, reduce the heat to low, cover and
simmer slowly 10 to 12 minutes or until the sauce is thickened
slightly.<br />
<br />
Add the corn and peas to the turkey mixture and spread evenly into an
13 by 9-inch glass baking dish. Top with the mashed potatoes, starting
around the edges to create a seal to prevent the mixture from bubbling
up and smooth with a rubber spatula. Sprinkle on the paprika. Place on a parchment lined half
sheet pan on the middle rack of the oven and bake for 25 minutes or just
until the potatoes begin to brown. Remove to a cooling rack for at
least 15 minutes before serving. </div>
<ul>
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-24419347773017159932012-03-30T10:47:00.001-07:002012-03-30T10:47:14.721-07:00Irish Lamb Stew with Guiness Beer<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 8-10:</span><br />
<ul>
<li class="">3 pounds lamb shoulder/neck (used for stew)
</li>
<li class="">1/2 cup flour
</li>
<li class="">3 large russet potatoes<a class="ingredient" href="http://www.grouprecipes.com/7406/authentic-irish-stew-with-lamb-and-guinness.html#"></a>, peeled and cubed
</li>
<li class="">3 large carrots, peeled and sliced
</li>
<li class="">6 stalks celery, cut into 1/2" slices
</li>
<li class="">2 large yellow onions, chopped into medium pieces
</li>
<li class="">3 cloves garlic, minced
</li>
<li class="">1 bunch fresh rosemary
</li>
<li class="">1 bunch fresh thyme
</li>
<li class="">1 bunch fresh parsley
</li>
<li class="">2 quarts beef stock
</li>
<li class="">12 ounces Guinness stout
</li>
<li class="">1 cup pearl barley
</li>
<li class="">2 teaspoons corn starch
</li>
<li class="">Salt and pepper to taste
</li>
</ul>
<div class="section">
In keeping with the St. Patrick's day tradition I decided to make authentic Irish Stew. Of course, not being from Ireland, I'm not sure how authentic it is! Well, using pearl barley and Guinness beer should hopefully make up for not being Irish!</div>
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First we need to prepare the pearl barley. Bring 3 cups of beef stock to boil and add the pearl barley. Simmer for 20 minutes. Then remove from heat.</div>
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Now take some Thyme, Parsley and Rosemary stems and tie them together with cooking twine. Heat 2 tablespoons of oil in a deep sided pan and brown the lamb meat. Salt and pepper to taste and remove from heat and place in a bowl. Sprinkle some flour over the meat.</div>
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Add the onions, garlic, carrots and celery to the pan you cooked the meat in and saute, tossing to evenly cook the vegetables. Add the herb bundle, pearl barley, guinness, potatoes and beef stock so that it just covers everything. Heat until just boiling and then reduce heat to low simmer and cook for 3 hours. Stir stew occasionally.</div>
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After 3 hours, add salt and pepper to taste and add the corn starch (mix in some cold water first) and chopped parsley. Mix and stir for a couple minutes until slightly thickened. Pour into a nice presentation dish and serve it up!</div>
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-5539232197324362242012-03-30T10:47:00.000-07:002012-03-30T10:47:06.508-07:00Irish Root Vegetable Medley<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 8-10:</span><br />
<ul>
<li>8 carrots</li>
<li>4 turnips</li>
<li>12 fingerling potatoes</li>
<li>1 rutabaga </li>
<li class="ingredient">1 large parsnip</li>
<li class="ingredient">2 medium onions</li>
<li class="ingredient">2 kohlrabi bulbs</li>
<li class="ingredient">1 celery root (celeriac) bulb</li>
<li class="ingredient">1 whole head garlic</li>
<li class="ingredient">2 or 3 sprigs fresh rosemary, sage, or thyme</li>
<li class="ingredient">Extra-virgin olive oil (EVO)</li>
<li class="ingredient">Salt and pepper to taste</li>
<li class="ingredient">Chopped fresh parsley or chives, for garnish</li>
</ul>
I made this for a St. Patrick's Day party and it was a hit! Healthy too!<br />
<br />
First pre-heat the oven to 400º F. Now, prepare all the root vegetables. You need to peel the carrots, turnips, rutabaga, parsnip, kohlrabi and celery root. Chop them all up (including the potatoes) into roughly same size pieces. Separate the garlic head into individual cloves. You can optionally peel them or leave them unpeeled.<br />
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<span class="instructions">Put
all the vegetables and the herb sprigs in a large baking dish. Drizzle
generously with olive oil, season well with salt and black pepper, and
toss them with your hands to coat them evenly.</span> <span class="instructions">Put
the baking dish in the oven and cook for roughly 45 minutes, stirring occasionally to
ensure even roasting, until the vegetables are golden brown and tender
enough to be easily pierced with a fork. Present the vegetables in their baking
dish or transfer them to a dinner platter, garnishing with freshly
chopped parsley or chives just before serving. Enjoy!</span><br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-49044539796709475422012-03-27T21:11:00.001-07:002012-03-27T21:11:34.044-07:00Irish Corned Beef and Cabbage<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook Corned Beef at 180ºF for 10-12 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 6-8: </span><br />
<ul>
<li>Corned Beef:</li>
<ul>
<li>3-4 lb beef brisket</li>
<li>4 tablespoon curing salt (I got some at William and Sonoma)</li>
<li>4 tablespoon pickling spices</li>
<li>4 teaspoon brown sugar</li>
<li>4 teaspoon garlic powder</li>
</ul>
<li>Salt and pepper to taste </li>
<li>1 head of cabbage</li>
<li>1 cup chicken stock</li>
<li>1/4 cup champagne vinegar </li>
</ul>
So I decided to make corned beef from a regular beef brisket. Be for warned, it takes 7 days to pickle the brisket into corned beef!<br />
<br />
First, take your brisket and trim off most of the fat. Mix the curing salt, brown sugar and garlic powder in a bowl. Using a fork, punch holes in both sides of the brisket and rub the salt mixture into both sides of the brisket. Now take the pickling spices and rub them into the brisket on both sides. Once fully covered, take the brisket and seal it in a vacuum bag and place it into the refrigerator for 7 days. Flip the brisket once every day. If it's a thick brisket (more than 2 inches), you should let it pickle for 7 more days! Once it's done, remove it from the bag and wash all the spices off the brisket and pat dry. You now have corned beef!<br />
<br />
Pre-heat water bath to 180ºF. Lightly salt and pepper the corned beef and seam in plastic bag and drop in water bath for 10-12 hours. The higher temperature and long cook time will worked to break down the connective collagen while maintaining a reasonably high level of water retention so that the corned beef is tender and moist.<br />
<br />
<div class="MsoNormal">
About 15 minutes before removing the corned beef, you can start the cabbage. Cut the cabbage into 1/8 wedges. Add the chicken stock and vinegar to a large pot or deep walled pan. Heat on medium high until just boiling and then add the cabbage. Cook for about 15 minutes or until the cabbage is tender. YOu can flip the wedges once or twice.<br />
<br />
Remove the cabbage and diagonally slice the wedges into 1" stripes. Layer a bed of the cabbage on a serving plate. Remove the corned beef from the water bath and bag and thinly slice across the grain. Place the corned beef slices on top of the cabbage and garnish with parsley or you favorite green herb. Enjoy!<br />
<br />
You can serve this dish with this sauce to! <br />
<br />
<span style="font-size: small;"><span style="font-family: "Times New Roman","serif";">Horseradish
Sauce: </span></span></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 cup mayonnaise </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 cup sour cream </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 cup horseradish </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 teaspoon grated lemon zest </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 teaspoons kosher salt </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Freshly ground black pepper</span></li>
</ul>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">In a small bowl,
mix together the mayonnaise, sour cream, horseradish, zest, and salt. Season generously with pepper to taste. Refrigerate the horseradish sauce
for at least 30 minutes before serving. </span></div>
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-23064982550567992482012-03-27T21:11:00.000-07:002012-03-27T21:11:10.806-07:00Irish Soda Bread<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<br />
<span style="font-weight: bold;">Ingredients, Serves 4-6:</span><br />
<ul>
<li>4 cups of flour</li>
<li>1/4 cup of sugar</li>
<li>4 tablespoons cold butter, cut up into pieces </li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon salt </li>
<li>1 cup golden raisins or currants</li>
<li>1 tablespoon caraway seeds (optional) </li>
<li>1 3/4 cup butter milk</li>
<li>1 large egg</li>
</ul>
We decided to throw a St. Patrick's Day party this year and so I decided to cook authentic Irish dishes for the first time! On the top of the list was Irish Soda Bread, a wonderfully rich and flavorful bread that doesn't use yeast and is super easy to make!<br />
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First, pre-heat oven to 425ºF. Next, we mix all the try ingredients in a bowl. I used a mixer bowl, but you can use any large bowl. Mix the flour, sugar, salt, baking soda, butter, raisins/currants and optional caraway seeds. Add the buttermilk and egg and mix until a smooth sticky consistency is achieved. Don't over mix!<br />
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Sprinkle a layer of flour on a cutting board and place the dough in the middle and knead for about 15 seconds. Place a sheet of waxed/parchment paper on a baking sheet and place the dough in a nice round mound in the middle of the baking sheet. Using a knife, make two cross incisions on the top of the dough, cutting about 1 1/2" deep into the dough. You can optionally sprinkle the top of the dough with some flour if you want it to have that "artisian" look! Pop it into the oven and cook for 35-45 minutes. It is done when you tap on the bottom of the bread and you hear a hallow sound.<br />
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Take the bread out of the oven and let cool, then slice it up and watch it disappear right before your eyes!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com2tag:blogger.com,1999:blog-322886889658315934.post-60656739030798366032012-03-06T06:52:00.000-08:002012-03-06T06:57:30.022-08:00Vietnamese Shrimp Spring Rolls<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>1/2 lb headless shrimp</li>
<li>2 oz asian rice vermicelli</li>
<li>Six 8.5" (22 cm) rice sheets (you can get at an asian market)</li>
<li>Leaves of cilantro, mint and Thai basil</li>
<li>Lettuce Leafs</li>
<li>Peanut sauce:</li>
<ul>
<li>2 tablespoons creamy peanut butter</li>
<li>1/2 teaspoon Shirachi hot sauce</li>
<li>1 tablespoon soy sauce</li>
<li>1 1/2 tablespoons hoisin sauce</li>
<li>Water to thin sauce</li>
</ul>
</ul>
I LOVE Vietnamese shrimp spring rolls! They are fresh and aromatic and health too! So I decided to make my own and now you can too! It's super easy and makes a great snack or appetizer.<br />
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First you need to cook the shrimp. Peel and toss into a boiling pot and cook for only about 2 minutes! Strain and using a thin sharp knife (be careful), place the shrimp flat on a cutting board and slice the shrimp in half horizontally. Next, you need to prepare the rice vermicelli noodles. Place the dry noodles in a bowl of cold water for about 15 minutes until they soften up. Then place them in a pot of boiling water for about 4 minutes. Strain and set aside in a bowl.<br />
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Now comes the fun/challenging part....making the spring rolls themselves. First, fill a bowl with warm water large enough to submerge the rice sheets. Submerge a rice sheet for 2 seconds only and then lay it on a cutting board near you. Place 3-4 shrimp halves down in the middle (left to right) and about 1/3 of the way up from the bottom of the rice sheet. Place a piece of lettuce wrap over the shrimp, then layer some cilantro, basil, mint and shredded carrots. Next, add some vermicelli noodles and then another layer of lettuce wraps. Finally, add another 3-4 shrimp halves. You should have what looks like a rectangular log of ingredients on the rice sheet. Now, carefully fold over both sides so that they cover the ends of the ingredients. Then carefully fold over the lower edge of the rice sheet over the top of the ingredients and roll the "log" away from you, forming the spring roll. Do this for the other rice sheets and make as many rolls as you like!<br />
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For the peanut sauce, mix the first four ingredients in a small bowl and then slowly add small amounts of water, stirring until incorporated. Add enough water until you reach the consistency you want for the sauce. Place the peanuts into a zip lock bag and using the bottom of a pot or a meat tenderizer, crush the peanuts. Add the crushed peanut on top for presentation. You can also cut the rolls in half too! Enjoy watching them disappear fast!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-2789676205579604212012-02-15T08:15:00.000-08:002012-02-15T08:15:57.874-08:00Thai Chicken and Coconut Soup<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook Chicken at 142ºF for 2 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 2-4:</span><br />
<ul>
<li>1 skinless chicken breast</li>
<li>4 cups chicken broth</li>
<li>1 13oz can of unsweetened coconut milk</li>
<li>1 red pepper, seeds removed and thinly sliced</li>
<li>1 cup sliced mushrooms (use your favorite mushrooms)</li>
<li>1/2 cup shredded carrots</li>
<li>1/2 cup small diced celery</li>
<li>1 stalk of lemongrass, smashed and halved (3" length)</li>
<li>2 tablespoons fish sauce</li>
<li>1 tablespoon sugar</li>
<li>3 tablespoons minced garlic</li>
<li>3 tablespoons minced ginger</li>
<li>1/3 cup chopped Thai basil</li>
<li>3 tablespoons chopped cilantro</li>
<li>1 fresh lime</li>
<li>2 tablespoons extra virgin olive oil (EVO)</li>
<li>1-3 tablespoons chopped Thai peppers (depending on how spicy you want it)</li>
<li>Salt and pepper for taste</li>
</ul>
I LOVE Thai food and Thai soup is a special treat. So I decided to try to re-produce a Thai chicken coconut soup that I always get from my local favorite Thai restaurant. The key to Thai soup is the delicate flavor.<br />
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First we want to get the chicken cooked and what better way than to sous vide the chicken. Sous vide chicken is incredible! Pre-heat water bath to 142ºF. Take the chicken breast and lightly salt and pepper. Place in plastic bag and seal. Place in water bath and cook for 2 hours.<br />
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A half an hour before the chicken is done, you can start on the soup. In a large pot, heat the EVO on medium high heat. Add the garlic and ginger and stir until their aroma is released. Add the mushrooms and cook until soft. Add the lemongrass, red peppers, celery and carrots and cook for 3 minutes. Add the Thai peppers and cook for 1 minute. Add the chicken stock, coconut milk, fish sauce and sugar and turn heat down to a simmer. Simmer for 10 minutes.<br />
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When the chicken is done, remove from the water bath and bag and cut up the chicken into bite size pieces. Add the chicken and chopped Thai basil to the soup and cook for 3-5 minutes to infuse flavor. Finally squeeze the lime juice into the soup. Ladle the soup into bowls and top with cilantro and scallions. Enjoy!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com1tag:blogger.com,1999:blog-322886889658315934.post-43004455844909402962012-02-14T19:14:00.000-08:002012-02-14T19:15:47.939-08:00Turkey Breast Roulade with Wild Rice and Mushrooms<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook Turkey Roulade at 138ºF for 3 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>1 large Turkey breast with skin on</li>
<li>1 cup cooked wild rice (I used a basmati herbed rice mix)</li>
<li>1 cup of your favorite mushrooms (I used mix of shitake and oyster)</li>
<li>2 cups fresh spinach</li>
<li>2 tablespoons finely chopped celery </li>
<li>1/4 cup chopped pecans</li>
<li>1/2 cup small toasted bread crumbs (slightly smaller than 1/2" x 1/2")</li>
<li>1/4 cup chopped parsley</li>
<li>1 tablespoon chopped thyme </li>
<li>1/4 cup finely chopped shallots</li>
<li>1 tablespoon minced garlic</li>
<li>2 tablespoons unsalted butter </li>
<li>Salt and pepper to taste </li>
<li>Sauce:</li>
<ul>
<li>1 cup dry white wine</li>
<li>1/2 cup heavy cream</li>
<li>2 tablespoons finely chopped shallots</li>
<li>1 tablespoon minced garlic</li>
<li>1 tablespoon finely chopped thyme</li>
<li>1/4 cup thinly chopped scallions</li>
<li>1 tablespoon finely chopped parsley</li>
<li>3 tablespoons cold unsalted butter, cubed </li>
</ul>
</ul>
I love Turkey breast sous vide, but it seams that I'm always waiting until Thanksgiving to have it. Well, it's party because seeing the slices whole breast of white meat brings Thanksgiving visions to me every time. So I decided to do a Turkey breast roulade as a change up.<br />
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Pre-heat water bath to 138ºF. First we need to make the roulade stuffing. Heat a medium skillet on medium high heat. Add garlic and shallots and cook until shallots are transparent and there is a nice aroma. Add the celery, mushrooms and thyme and cook until mushrooms are tender and soft. When done, transfer the mixture to a large bowl and add the cooked rice, parsley, pecans and toasted bread crumbs. Stir to combine, salt and pepper to taste and set aside.<br />
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Now, we need to "flatten" our Turkey breast. Take the breast, skin side up, and make a horizontal slice in one side, stopping about 1" before getting to the other side. Open the breast up like a book. Place a large sheet of saran wrap on the counter and place the opened Turkey breast on the saran wrap. Place another large sheet of saran wrap over the top of the breast. Using a meat mallet, flatten the Turkey breast until it is roughly 1/2" thick. You can use a slightly diagonal striking motion to move the meat away from the center.<br />
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Once you have flattened the breast, remove the top saran wrap and place the spinach leaves over the breast. Add the stuffing mixture over the spinach in a uniform layer. Now, using the front of the saran wrap as a guide, carefully roll the Turkey breast into a log, wrapping the bottom saran wrap around to tighten the log form. Pinch and twist the two sides to create a tight "log". Place the whole Turkey breast log into a plastic bag and seal. Place in the water bath and cook for 3 hours.<br />
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About a half an hour before the Turkey roulade is done, preheat the oven to 450ºF. You can also start on the sauce. In a medium sauce pan, heat the shallots and garlic over medium heat until shallots are transparent. Add the white wine and reduce heat to a simmer and simmer until wine reduces to a thick liquid (almost completely reduced). Add the heavy cream, parsley, thyme and scallions and simmer until reduced to a thick consistency. Season with salt and pepper. Add the butter, one cube at a time and whisk to combine. Keep sauce warm, but not boiling until ready to serve.<br />
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When the Turkey is done, take it out of the water bath and plastic bag and carefully pat it dry. Place it on an oven tray and place it in the oven. Cook until skin is golden brown (about 5-8 minutes). Remove from oven and place on cutting board. Take a new sheet of saran and place it over the Turkey roulade and using a large knife, cut the roulade into slices. Remove the saran and place the slices on a serving tray. Serve with sauce on the side and enjoy!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-41888998432065345792012-02-04T06:28:00.000-08:002012-02-04T06:33:53.158-08:00Turkey Bacon Wrapped Chicken Roulade<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook chicken roulade at 142ºF for 2 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 2:</span><br />
<ul>
<li>1 large boneless, skinless chicken breast</li>
<li>5 slices of turkey bacon</li>
<li>1 1/2 cup of spinach</li>
<li>1/3 cup parmesan cheese</li>
<li>2 tablespoons grape seed oil</li>
</ul>
Chicken by itself, even cooked sous vide can be a little "boring" at times. I've found that an easy way to spice it up both flavor-wise and visually is to make chicken roulade, or a chicken breast roll. It turns a boring breast into a fancy main entree! For this particular roulade I thought I'd spice it up even more by wrapping it with turkey bacon, a little healthier than normal bacon.<br />
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Pre-heat water bath to 142ºF. Lay out a large sheet of saran wrap on your counter top. Place the chicken breast bottom side up in the middle and place a second large saran wrap on top. Using a meat mallet or the bottom of a skillet, pound the breast till it is roughly 1/2" thick. Holding both saran wrap sheets, flip the breast over and remove the top sheet. Place the slices of bacon, perpendicular to the counter top edge, slightly overlapping over the chicken breast then place a new large sheet of saran wrap on top of the bacon. Again, flip the sheets and breast over again so the bacon side is on the bottom. Remove the top saran sheet and distribute the spinach over the chicken breast. Then sprinkle the cheese over the spinach.<br />
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Now slowly roll the chicken breast into a log, using the bottom saran wrap to help form the log. Pinch and twist the ends to compress the log at each end. Place the chicken roulade (including the saran wrap) into a plastic bag and seal. Place in the water bath and cook for 2 hours.<br />
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When the roulade is done, heat the grape seed oil in an iron skillet on medium high heat. Remove the roulade from the water bath and open the plastic bag. Remove the roulade and cut open and remove the saran wrap. Pat the roulade dry with a paper towel. Place in skillet and sear the bacon on all sides, roughly 30 seconds per side. To slice it cleanly, you can place the roulade on a cutting board and place a new piece of saran wrap over it and then use a sharp knife to slice it into clean pieces. Remove the saran after slicing. Plate it up and server! Enjoy...<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com2tag:blogger.com,1999:blog-322886889658315934.post-4154654113935999882012-02-03T07:13:00.000-08:002012-02-03T07:13:56.127-08:00Vinaigrette Cole Slaw<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 6-8:</span><br />
<ul>
<li>1 head green cabbage, julienned</li>
<li>1 head red cabbage, julienned</li>
<li>1 red pepper,
julienned</li>
<li>1 green pepper,
julienned</li>
<li>1 orange pepper,
julienned</li>
<li>1 cup julienned carrots</li>
<li>1 scallion, cut to 1" lengths and then julienned</li>
<li>For the vinaigrette:</li>
<ul>
<li>1 cup extra virgin olive oil (EVO)</li>
<li>1/2 cup red wine vinegar</li>
<li>6 tablespoons sugar</li>
<li>1 tablespoon minced garlic</li>
<li>1 tablespoon dijon mustard</li>
<li>1 tablespoon minced shallots</li>
<li>1 teaspoon lemon juice</li>
<li>1 teaspoon oregano</li>
<li>Salt and pepper to taste</li>
</ul>
</ul>
I don't normally like cole slaw, but this vinaigrette based slaw is delish and super easy to make. You can julienne the vegetables with a mandoline if you have one or just old fashion knife and hand!<br />
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Whisk all the vinaigrette ingredients in a bowl until well integrated. Mix all the vegetables in a large bowl. Pour vinaigrette over vegetables and toss to mix. Cover and chill in refrigerator until ready to serve.<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-39927987678270959442012-01-28T07:17:00.000-08:002012-01-28T07:17:38.168-08:00Beef Round Roast<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook beef round roast at 132ºF for 8-10 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 4-6:</span><br />
<ul>
<li>5-7 lb beef round roast</li>
<li>Sprigs of rosemary and thyme</li>
<li>2 tablespoons powdered garlic</li>
<li>Salt and pepper to taste</li>
<li>2 tablespoons grape seed oil</li>
<li>Crust paste:</li>
<ul>
<li>4 tablespoons extra virgin olive oil (EVO)</li>
<li>2 garlic cloves, minced</li>
<li>2 tablespoons thyme, chopped fine</li>
<li>2 tablespoons rosemary, chopped fine</li>
<li>1 teaspoon tarragon, chopped fine</li>
<li>1 teaspoon cayenne pepper</li>
</ul>
</ul>
I was in the grocery store the other day and decided to try a round roast sous vide style with a longer cook time at a lower temperature to see if it would come out more tender than if cooked the conventional way. I've cooked round roast in the oven and on the stove top and both times, it comes out a little dry and tough. So I thought I'd give it a try!<br />
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First, pre-heat the water bath to 132ºF. Sprinkle the garlic powder over the roast and salt and pepper to taste. Put the roast in a bag and add sprigs of thyme and rosemary. Seal the bag and drop in water bath. Cook for 8-10 hours. This works well when you prep in the morning for dinner that night.<br />
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When the roast is almost done, you can make the crust paste. Mix all the ingredients in a bowl. Heat an iron skillet with the grape seed oil on high until very hot. When the roast is done, take it out of the water bath and bag and pat dry with a towel. Rub the crust paste all over the roast. Add the roast to the skillet and sear on all sides, roughly 30 sec to 1 minute per side or until a golden brown crust forms on each side.<br />
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When ready to plate, slice roast to display the beautiful "edge to edge" medium rare results!! Enjoy.<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-6826698498092704482012-01-17T08:18:00.000-08:002012-01-17T08:18:49.828-08:00Tilapia Fillet on Arugula with Mustard Grain and Mushroom Sauce<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook Tilapia at 132ºF for 30 minutes<br />
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<span style="font-weight: bold;">Ingredients, Serves 2:</span><br />
<ul>
<li>2 Tilapia fillets</li>
<li>2 tablespoons fresh chopped dill</li>
<li>1 tablespoon lemon juice</li>
<li>Salt and pepper to taste</li>
<li>Bunch of arugula leaves</li>
<li>Extra virgin olive oil (EVO)</li>
<li>1 tablespoon grape seed oil</li>
<li>Mustard Grain and Mushroom Sauce:</li>
<ul>
<li>1 tablespoon mustard grain</li>
<li>1 cup of your favorite mushrooms (I love Shimeji, but you can use shitake, oyster, etc...), rough chopped</li>
<li>1 tablespoon EVO</li>
<li>1 tablespoon lemon juice</li>
<li>1/3 cup chicken or vegetable broth</li>
</ul>
</ul>
Tilapia is a great light fish, but sometimes it seems to lack some taste (at least to me). So I decided to make a nice tangy mustard grain mushroom sauce to give it some kick.<br />
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Pre-heat water bath to 132ºF. Lightly season the fillets with salt and pepper and sprinkle with the fresh dill. Place the fillets in a lag and add the lemon juice. Seal the bag and place in the water bath. Cook for 30 minutes.<br />
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While the fillets are cooking you can make the sauce. Add the EVO to a sauce pan and heat on medium heat. Add the mushrooms and stir. Cook for 3 minutes or until mushrooms soften. Add the mustard grain and lemon juice and stir to mix. Reduce to low simmer and salt and pepper to taste. Cook for another 3-5 minutes. Set aside or put on very low simmer to keep warm.<br />
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When the Tilapia is almost done, heat a case iron skillet with some grape seed oil on high heat. Get the serving plates ready with some Arugula. Sprinkle with some EVO. <br />
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Take the fillets out of the water bath and carefully remove the fillets and blot them dry with a paper towel. Place them in the skillet to sear one side. Cook for only 30 seconds. Remove and place on top of the Arugula. Pour the mustard grain mushroom sauce on top and serve immediately!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-81464283752446194612012-01-17T06:48:00.001-08:002012-01-17T06:51:05.678-08:00Japanese Eggplant<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook eggplant at 185ºF for 45 minutes<br />
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>3 Japanese eggplants</li>
<li>3 tablespoons extra virgin olive oil (EVO)</li>
<li>1 tablespoon balsamic vinegar</li>
<li>1 teaspoon garlic powder</li>
<li>1/4 cup shaved Gruyere cheese</li>
<li>Salt and pepper to taste</li>
</ul>
Japanese eggplant makes a great side dish and cooked sous vide makes it tender and juicy. <br />
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Pre-heat water bath to 185ºF. Cut the eggplant into 3" lengths and then slice into 1/4" slices. Discard the first and last slices. Arrange the slices flat and next to each other on a cutting board. Using either a food brush or an oil spray bottle, coat both sides of the eggplant slices. Lightly sprinkle with garlic powder and salt and pepper to taste.<br />
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Place each slice in a food bag as a single layer. Sprinkle with balsamic vinegar and seal. Drop in water bath and cook for 45 minutes.<br />
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When done, remove from the water bath and place on serving tray in overlapping fashion. Sprinkle the cheese shavings on top and serve! Enjoy!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-42374547842611464232012-01-15T19:45:00.000-08:002012-01-15T19:53:06.745-08:00Crostini with Prosciutto, Cheese and Oven Roasted Tomatoes<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 6-8:</span><br />
<ul>
<li>12 slices of a french baguette slices on a diagonal, approximately 3/4" thick</li>
<li>6 oz prosciutto</li>
<li>12 slices of your favorite soft cheese. I like Jarlsberg or Gruyere. </li>
<li>6 plum tomatoes cut in half length-wise</li>
<li>1/2 tablespoon garlic powder </li>
<li>1/3 cup of fresh basil, slices thinly</li>
<li>3 tablespoons extra virgin olive oil (EVO)</li>
</ul>
This is a great party hors d'oeuvre. It's rich and yet light and has a great presentation visual.<br />
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First you need to oven roast the plum tomatoes. Pre-heat the oven to 250ºF. Lay the tomatoes halves, cut side up) on a baking sheet, evenly spaced. Place the baking sheet in the oven and roast them for 2 hours. They should shrivel up and soften. Take them out and let them cool.<br />
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Pre-heat the oven to 425ºF. Lay out the slices of baguette on a cutting board and brush or spray some EVO on both sides. If you have a oil spraying, that works the best. If not, just use a food brush. Evenly sprinkle the slices with the garlic powder. Place the slices directly on the oven rack and bake for only 3-4 minutes. Be careful and watch them so that they don't burn! They should just turn golden. When they do, take them out.<br />
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To assemble, put a slice of cheese on each baguette, followed but some prosciutto and then a roasted tomato. Place on a serving plate and sprinkle the fresh basil over the slices. Serve them up!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-35652837634864274602012-01-08T11:56:00.000-08:002012-01-15T16:11:24.419-08:00Prime Rib Roast<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook roast prime rib at 135ºF for 5 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 6-8:</span><br />
<ul>
<li>6-8 lb prime rib roast</li>
<li>2 tablespoons chopped fresh rosemary</li>
<li>2 tablespoons chopped fresh thyme</li>
<li>2 tablespoons minced garlic</li>
<li>1 tablespoon paprika </li>
<li>1/3 cup of extra virgin olive oil (EVO)</li>
<li>Several twigs of rosemary and thyme</li>
<li>Salt and pepper to taste</li>
<li>Mushroom sauce:</li>
<ul>
<li>1/2 cup of your favorite mushrooms, finely chopped</li>
<li>1/2 cup finely chopped onions</li>
<li>1 tablespoon minced garlic</li>
<li>1/3 cup good red wine</li>
<li>1 tablespoon EVO </li>
<li>3 tablespoons unsalted butter</li>
<li>1 tablespoon chopped rosemary </li>
<li>1 cup beef broth</li>
<li>Salt and pepper to taste</li>
</ul>
</ul>
Prime rib roast is a wonderful holiday main dish and when cooked sous vide, it makes a spectacular centerpiece too! Every bit of the roast is perfectly medium rare and ready to be gobbled up!<br />
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Pre-heat water bath to 135ºF. In a small bowl, mix chopped rosemary, thyme, garlic, EVO and paprika together to make the roast rub. Rub it generously all over the roast. Place roast in plastic bag and add a few twigs of rosemary and thyme. Seal and drop in water bath and cook for 5 hours.<br />
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To make the sauce, heat EVO on medium high heat. Add onions and garlic and cook until onions are soft, approximately 4-5 minutes. Add the mushrooms and cook until soft, again, roughly 3-4 minutes. Reduce to simmer and add the red wine and rosemary and simmer until wine is reduced. Add the beef broth and simmer for 10-15 minutes. Turn off heat and whisk in butter 1 tablespoon at a time. Sauce should coat the back of a spoon.<br />
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When the roast is done, turn the oven on broil setting. Take the roast out of the water bath and bag and pat dry. Place on baling sheet and put in oven and broil until surface is seared brown. Again, you are not trying to cook the roast as it is already cooked. You are just trying to get a nice sear on the surface. Once done, remove and place on cutting board and slice. Add slices to serving plate and serve it up with sauce on the side! Yummmmmm!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com3tag:blogger.com,1999:blog-322886889658315934.post-37679497520936006382012-01-07T05:31:00.000-08:002012-01-07T10:05:15.819-08:00Pork Tenderloin Roulade Stuffed with Apple and Porcini Mushrooms<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook pork roulade at 138ºF for 8 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 8 - 10:</span><br />
<ul>
<li>2 medium sized pork tenderloins (3 lbs)</li>
<li>2 cups of your favorite mushrooms (porcini, shitake, shimeji, mixed, etc..)</li>
<li>8 oz spinach (1 large bag)</li>
<li>1 cup apples (your favorite type), skinned, cored and diced into small pieces</li>
<li>1/2 lb ground pork</li>
<li>1/ cup minced yellow onion</li>
<li>1 cup shredded gruyere cheese</li>
<li>8 oz prosciutto slices</li>
<li>1 tablespoon minced garlic</li>
<li>1 tablespoon thyme</li>
<li>1 tablespoon rosemary</li>
<li>1/8 teaspoon truffle oil</li>
<li>2 tablespoons brandy or whiskey</li>
<li>Extra Virgin Olive oil (EVO)</li>
<li>Salt and pepper to taste</li>
</ul>
Believe it or not, I was just recently introduced to pork! Was always a beef guy until my diet! Then I tried a pork tenderloin sous vide! Wow. So now I wanted to try a stuffed tenderloin and what better stuffing than mushrooms and apples!<br />
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You can make the stuffing beforehand, even a day before. First heat 2 tablespoons of EVO in a large skillet on medium heat. Add the diced onions and minced garlic and saute until onions are soft, about 5 minutes. Add the diced apples and mushrooms and cook until soft, again about 5 minutes. Add the thyme, rosemary, brandy and truffle oil and stir to mix for 2 minutes. Salt and pepper to taste. Then turn off heat and let cool to room temperature.<br />
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Bring a large pot of water to boil and blanche the spinach for 30 seconds. Remove spinach and rinse with cold water to stop the cooking.<br />
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To prepare the pork, make a long horizontal cut on one side of the tenderloin parallel to the cutting board surface and slice the tenderloin until you almost get though but don't cut all the way through! You are making a butterfly cut, like you are cutting a baguette to make a sandwich. Do this for both tenderloins. Open them up and place a large sheet of saran wrap underneath both of them large enough to accommodate the tenderloin twice their size. Leave enough room between each tenderloin for twice their size as well. Place another sheet of saran on top and using a meat mallet, pound the tenderloins, starting from the middle and working your way outward. Pound them until they are roughly 1/2" thick and fairly rectangular in shape.<br />
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Now the tricky part comes in. Carefully flip the tenderloins (still covered with the saran wrap) over and remove the top saran wrap. Pick up one of the tenderloins and slide it over so that it slightly overlaps the other tenderloin about 1 1/2". Take the slices of prosciutto and layer them on top of the tenderloins horizontally. Carefully place a new sheet of saran wrap on top of the prosciutto and flip the tenderloins over again so the prosciutto side is down. If you got here you're doing great!<br />
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Now remove the top saran sheet and take your spinach and make a layer of spinach leaving roughly 1" clear around all the sides. Then take your mushroom and apple stuffing and make a layer on top of the spinach, again, leaving 1 around all the sides. Finally make a layer of cheese with the Gruyere cheese. Now, using the bottom saran wrap as an assist, carefully roll the tenderloin, starting from a long side into a "log" or roulade. Use the saran wrap to keep it tight and cylindrical in shape. Adjust it so the seam is up and carefully remove the saran just enough to place additional prosciutto slices over the seam. Then place the saran back to again make a tight cylinder. Twist the ends of the saran wrap as well to close off the roulade. Put the whole thing into a plastic bag and seal.<br />
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Pre-heat water bath to 138ºF. Put the roulade in and cook for 8-10 hours. When it's done, turn the oven on broiler. Take the roulade out of the water bath and remove from the plastic bag and carefully unwrap the saran wrap. Using paper towels, dry off the roulade and place it on a baking pan. Put it under the broiler and bake until prosciutto begins to crust. Remove from oven, plate and serve up the best pork tenderloin you've ever had! Enjoy!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-42303006300727913552012-01-04T05:38:00.001-08:002012-01-05T12:24:28.563-08:00Pecan Pie<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 4-6:</span><br />
<ul>
<li>Pie Crust:</li>
<ul>
<li>1 cup flour plus some for dusting</li>
<li>1/2 teaspoon salt</li>
<li>1/3 cup shortening</li>
<li>3 tablespoons cold water</li>
</ul>
<li>Filling</li>
<ul>
<li>1 cup pecan halves</li>
<li>3 eggs</li>
<li>2/3 cup sugar</li>
<li>5 tablespoons unsalted butter (melted)</li>
<li>1 cup corn syrup (light or dark)</li>
<li>1/2 teaspoon salt</li>
</ul>
</ul>
My early memories of childhood are of my father loving pecan pie. It was his absolute favorite thing to eat! I too became a big fan of pecan pie. So I had to do a blog on making this wonderfully rich and tasty dessert. Making the pie crust from scratch is easy and definitely makes the pie worth waiting for!<br />
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To make the crust, in medium bowl, mix flour and salt. Cut in shortening until granules are formed that are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.<br /><br />
Roll the pastry into a ball. Shape into flattened round on lightly floured
surface. Wrap in plastic wrap and refrigerate for about 45 minutes or until
dough is firm and cold, yet pliable.<br />
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Heat oven to 375°F. Roll pastry using flour dusted rolling pin into a round shape 2
inches larger than upside-down 9-inch pie plate. Place pastry into pie plate, pressing up against sides and bottom. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press
with the end of a fork to get pie edge look.
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In another medium bowl, beat all filling ingredients except pecans with
wire whisk until well blended. Stir in pecans. Pour into
pastry-lined pie plate.
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Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent
excessive browning. Put in oven and bake 40 to 50 minutes or until center is set,
removing foil for last 15 minutes of baking. Let rest on counter until at room temperature and serve! <br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-19451984755252073622012-01-04T05:35:00.001-08:002012-01-05T16:32:42.320-08:00French Onion Soup<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 8:</span><br />
<ul>
<li>5 large yellow onions, peeled and sliced cross grain thinly</li>
<li>8 tablespoons (1 stick) unsalted butter</li>
<li>3/4 teaspoon black pepper</li>
<li>1 tablespoon paprika</li>
<li>1 tablespoon thyme </li>
<li>1/2 bay leaf</li>
<li>56 oz of beef broth</li>
<li>1/2 cup dry red wine</li>
<li>1/2 cup flour</li>
<li>1 teaspoon salt</li>
<li>1 cup Swiss cheese, shredded</li>
<li>1 cup Gruyere or Jarlsberg cheese, shredded</li>
<li>8 slices French baguette</li>
</ul>
I love French onion soup! There's something about the savory onions and the melted cheese over the French baguette. It's irresistible! Making it from scratch just makes it all the more enjoyable!<br />
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To start, peel onions and slice 1/8 inch thick, cross grain. Melt butter in a large stockpot over medium heat. Add onions, lower heat and cook, covered, over low heat for 1 1/2 hours, stirring occasionally. This gently caramelizes the onions and gives them their sweet, lovely texture.<br />
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Stir in the pepper, thyme, paprika, salt and bay leaf and saute over low heat 10 more minutes, stirring frequently. Add the beef broth and wine and increase heat until boiling. Add the flour and stir to integrate. Reduce heat and simmer for another 30 minutes.<br />
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Turn broiler on to pre-heat. Set up oven proof ramekins on a baking sheet and spoon in the onion soup until about 3/4 full. Add the French baguette slice and top with generous amount of shredded Swiss and Gruyere cheese. Put baking sheet into oven and cook until cheese is golden brown on top, about 3-4 minutes.<br />
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Remove and using oven mitts, place hot ramekins on a plate and serve!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-77889117111223678292012-01-04T05:28:00.000-08:002012-02-05T17:38:25.445-08:00Grand Marnier Dessert Souffle<blockquote>
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>3 large eggs, whites separated from yolks</li>
<li>3 tablespoon Grand Marnier liqueur</li>
<li>1/2 cup sugar plus 1 tablespoon</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1 tablespoon powdered sugar</li>
<li>1/8 teaspoon salt</li>
<li>1/4 teaspoon cream of tartar</li>
<li>cooking spray (can use any cooking oil)</li>
<li>4 ramekin dishes (3")</li>
</ul>
I love dessert souffles, although I can't eat them often (or I won't fit into my jeans!). I went out and got some Grand Marnier liqueur, wow not cheap! You can actually make souffles with any flavored liqueur. Grand Marnier has an orange flavor. You don't even have to use liqueur if you don't want to. Orange juice or other juices can work as well.<br />
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Pre-heat oven to 400ºF and place a baking sheet on a center positioned rack. Coat the 4 ramekins with the cooking spray and then sprinkle 1 tablespoon of sugar to coat the bottom and sides of the dishes.<br />
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Using a mixer, beat the egg yolks in a large bowl on medium-high for 5 minutes. Slowly add 1/4 cup sugar, vanilla extract and Grand Marnier and mix for another 2 minutes.<br />
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In a separate large bowl, beat egg whites with mixer on high for 1 minute or until foamy peaks form. Add cream of tartar and salt and beat another 30 sec. Gradually add remaining 1 tablespoon sugar, beating until stiff peaks form.<br />
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Using a rubber spatula, gently fold in one quarter of the egg white mixture into the egg yolk mixture until just mixed. Gently fold in the rest of the egg white mixture. Divide the mixture into the 4 ramekins.<br />
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Bake the souffles for 10 minutes or until golden brown on top and top has risen above sides of ramekins. Gently take out of oven and dust with powdered sugar and serve immediately! The Grand Marnier flavor goes well with raspberries or strawberries.<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com1tag:blogger.com,1999:blog-322886889658315934.post-1208713117565451942011-12-17T21:20:00.000-08:002012-01-15T07:48:08.724-08:00Soy Sauce Chicken<span class="Apple-style-span" style="color: #333333; font-family: verdana, arial, helvetica, sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook Chicken at 148ºF for 5 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>1 whole chicken (remove organs)</li>
<li>3 slices of fresh ginger, julienned</li>
<li>4 cloves of garlic, peeled and smashed</li>
<li>3 stalks of scallions, cut into 2" pieces</li>
<li>2 star anise</li>
<li>1 cinnamon stick</li>
<li>1 cup soy sauce</li>
<li>1/2 cup dark soy sauce</li>
<li>1 tablespoon Shao Xing wine</li>
<li>1 teaspoon white pepper powder</li>
<li>1/4 cup sugar</li>
<li>3 cups water</li>
<li>Special tools: Chamber vacuum, heavy meat clever</li>
</ul>
This is a dish my mother made and everyone loved. I decided to try to make it using the sous vide method! A new twist on an old recipe. Hopefully my mother will be proud.<br />
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Pre-heat the water bath to 148ºF. Mix all ingredients except the chicken in a large bowl making sure the sugar dissolved into the mixture. You will need a large plastic cooking bag that is large enough to hold the whole chicken and all the liquid. Also since we are going to cook the chicken in the soy sauce liquid mixture, it works best if you have a chamber vacuum sealer. If you only have a bar sealer, use a bag with about 12" of extra length after you put the chicken in. Also, you might have to seal it twice to get a good seal since some of the liquid will probably get caught in the seal area. Drape the bag over the counter edge when you're sealing (for a bar sealer). Once the vacuum starts watch the liquid. When all the air is out and the liquid starts to move up the bag, press the "seal" button.<br />
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Place the whole chicken in the bag neck first so the cavity hole is exposed. Pour the soy sauce mixture into the bag, making sure you fill the cavity. Carefully place the bag in the chamber vacuum and seal the bag. Set the vacuum seal pressure to a low setting. Some of the liquid may come out as the bag is sealed. Just wipe the bag off around the seal area and re-seal a second time if necessary to get a complete seal. The chicken should be immersed in the soy sauce mixture within the bag. Place the bag in the water bath. Cook for 5 hours. This ensures the whole chicken gets cooked.<br />
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Once the chicken is done, remove from the water bath and let stand in the bag for 10 minutes. Get out a large cutting board and a heavy meat clever. This will be used to cut the chicken up into small pieces with the bone in, a traditional method of presenting soy sauce chicken. Also this dish is normally served at room temperature or even cold. Take the chicken out of the bag. Reserve some of the liquid for sauce. Separate the legs and wings from the body at the joints. Using your clever, CAREFULLY chop the legs and wings into small pieces, chopping right through the bones. BE CAREFUL! Now separate the breasts from the backbone part of the chicken by slicing horizontally from the bottom of the chicken to the neck area. You can then separate the breasts by cutting down through the breast bone. Again, carefully use your clever to cut the breasts into small pieces.<br />
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For plating, place the dark meat on a large plate and then place the breast meat on top. Take some of the reserved sauce and strain out the ginger, garlic and scallions. Pour some over the chicken and pour the rest into a serving boat. Garnish with scallions and server!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com6tag:blogger.com,1999:blog-322886889658315934.post-69355109553359247202011-11-26T14:42:00.001-08:002011-11-29T09:19:08.378-08:00Pumpkin Pie with Cranberry Glazing<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>1 cup canned pumpkin</li>
<li>8 oz gingersnaps (you can find them in the cookie aisle)</li>
<li>1/2 cup walnuts</li>
<li>4 tablespoons unsalted butter, melted </li>
<li>Filling:</li>
<ul>
<li>1 cup canned pumpkin</li>
<li>1/3 cup light brown sugar</li>
<li>1 tablespoon honey</li>
<li>3/4 teaspoon ground ginger</li>
<li>3/4 teaspoon cinnamon</li>
<li>1/4 teaspoon salt</li>
<li>1/2 teaspoon ground clover</li>
<li>2 large eggs</li>
<li>3/4 cup heavy cream</li>
</ul>
<li>Cranberry Glaze:</li>
<ul>
<li>2 cups fresh cranberries</li>
<li>1/4 cup orange juice</li>
<li>1/4 cup water</li>
<li>1/2 cup granulated sugar</li>
<li>1 tablespoon all-purpose flour</li>
</ul>
</ul>
Holidays are made for pies! and Pumpkin pie rules! Especially when you make the crust out of gingersnaps and walnuts and top it was a cranberry glazing... yummie!<br />
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First we make the crust. Pre-heat the oven to 350°F. Break apart the gingersnaps into smaller pieces and add them into a food processor along with the walnuts and grind until the mixture is a consistent crumb size. Add in the melted butter and pulse grind until the mixture is consistently sticky. Pour into a 9" pie dish and spread evenly around.<br />
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Now we make the filling. In a medium sized bowl, whisk together the pumpkin, brown sugar, honey, ginger, cinnamon, cloves, heavy cream, eggs and salt. Pour into pie crust dish and put into the oven. Bake for roughly 35-40 minutes until the crust darkens slightly and the filling becomes firm near the crust. If the crust looks like it is browning too much, cover it aluminum foil strips. Transfer the pie to a baking sheet and let cool. It is important to let the filling cool until it is firm otherwise, the cranberry glazing will sink when you pour it on top!<br />
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Finally, we make the cranberry glaze. In a medium saucepan, whisk together the orange juice, water, sugar and flour until smooth. Add the cranberries and cook on medium heat until the cranberries just begin to burst and the liquid thickens, roughly 5 - 8 minutes. Carefully pour the glazing over the pie and refrigerate until well chilled.<br />
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You can serve as is, or sprinkle with your favorite topping like cinnamon or powdered sugar or even nuts! Enjoy!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com2tag:blogger.com,1999:blog-322886889658315934.post-13756080896226012702011-11-26T13:42:00.000-08:002012-01-15T16:01:56.375-08:00Whole Turkey (Deconstructed)<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Sous Vide Details: </span>Cook turkey dark meat at 176F for <u>8-10 hours</u>, cook turkey white meat at 145F for 2 1/2 to 3 1/2 hours<br />
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<span style="font-weight: bold;">Ingredients, Serves 4 - 6:</span><br />
<ul>
<li>15 lb whole turkey (organic or natural works best)</li>
<li>Your favorite poultry herbs (I love rosemary, thyme and sage)</li>
<li>16 oz duck fat</li>
<li>Salt and pepper to taste</li>
<li>Brine (needs to be done the day before cooking):</li>
<ul>
<li>1 gallon vegetable stock</li>
<li>1 cup kosher salt</li>
<li>1/2 cup light brown sugar</li>
<li>2 tablespoon peppercorns</li>
<li>1 gallon iced water</li>
<li>1 clean 5 gallon bucket with two bag liners</li>
</ul>
</ul>
I LOVE Thanksgiving! To me, giving thanks for my family through a wonderfully cooked meal is a perfect way to celebrate. I've been cooking Thanksgiving dinner for as long as I can remember and have tried many recipes, although they all have involved cooking the turkey whole in the oven and doing all sorts of gyrations during the day to keep the breast moist and not over-done. This usually meant opening up the oven many times to "baste" and "tent" and "re-read" the always foggy meat thermometer, which actually also prolonged the cooking time! I thought of this "dance" as my badge of honor as a chef!<br />
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Well, this is my first Thanksgiving as a Sous Vide chef so I wanted to "change it up". One of the important aspects of turkey is that the bird is actually made up of two types of meats: white meat and dark meat. In the ideal world, the two types of meats should be cooked at different temperatures and for different amounts of time because they are completely different in fat and muscle composition.<br />
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With Sous Vide, cooking the white meat and dark meat separately at different temperatures and times is a snap! The only difference is the "whole turkey" concept has to be "deconstructed" before cooking, not after. That was fine with me since you do it the day before cooking the turkey, which is a "less stressful day" so you can take your time.<br />
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One note from the "Planning Department": Remember that a frozen turkey takes a "LONG TIME" to thaw in the refrigerator, which is the safest way to thaw the bird! DO NOT THAW ON THE COUNTER TOP! You will be creating a perfect breeding ground for bacteria like Salmonella! So the most important timing aspect of Thanksgiving turkey is buy it early so you have time to thaw it. For a 15 lbs turkey, mine took 4 full days in the refrigerator (could have actually taking a 5th day) to thaw it out. Add to that the preparation need the day before Thanksgiving and you really need to be thinking of purchasing your turkey 5-6 days before Thanksgiving! That would be Nov 18th. Put it on your calendar!<br />
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The day before Thanksgiving is the start of your sous vide turkey experience! First, you want to prepare the turkey brine. Brining is a method that uses osmosis to infuse the turkey meat with salt which causes it to retain more moisture during the cooking process. Start by combining the vegetable stock, salt, brown sugar, and peppercorns in a large pot and bring to a boil. Then remove from heat and cool to room temperature and then refrigerate.<br />
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When the brine goes into the refrigerator, you can start on "deconstructing" the turkey. There are several videos on youtube that show you how to separate a chicken into pieces (<a href="http://www.youtube.com/watch?v=zW5BFvCmV7k" target="_blank">click here for one example</a>) and that is the same basic process for your turkey. Here are the steps:<br />
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<ol>
<li>Place the turkey on its back (breast up) with one leg nearest to you. Taking a sharp knife, slice the skin between the leg and the body exposing the thigh. Stay as close to the leg as possible leaving most of the breast covered with skin. Keep cutting the skin and eventually the meat while prying the leg and thigh away from the body. Holding the thigh firmly, pry it down until you hear the "joint" pop. You should see the joint. Work your knife to separate the thigh from the body at the joint. Do the same for the other leg and thigh. </li>
<li>Now we want to separate the legs from the thighs, If you place the thigh on the cutting board, skin side down, you will see a fat line across the leg/thigh joint area. This is your "cut line". Slice the fat line with your sharp knife and it should split the leg from the thigh right at the joint! Taking a sharp knife, slice the meat away from both sides of the main thigh bone until you can get your knife "under" the bone. Insert the knife end from one side of the bone to the other and slice the meat away from the bone, removing the bone from the thigh. Do the same with the other thigh. Place the legs and thighs in a large pan.</li>
<li>Next are the wings. grab the wing near the body and pull it away from the body exposing the skin. Slice through the skin near the body. Again, hold the wing firmly near the body and pry it down, popping the joint. Use your knife and carefully cut around the joint until you separate the wing from the body. Do the same with the other wing. Place them both in the pan with the legs and thighs.</li>
<li>Now, we separate the body. On both sides of the body where the legs connected to the body, there are "sideways Vs" which you use as a guide to cut from the bottom of the "V" towards the neck of the turkey. You are "splitting" the body in half, separating the back of the turkey from the breasts. When you have cut both sides to the backbone, you should be able to take grab the breasts in one hand and the backbone in the other and pry them "open", like you're "splitting a wishbone"! This exposes the joints near the neck. Take your knife and working carefully, separate the joints and meat and cut through both sides of the backbone. The back should separate from the breasts at this point! Place the back in the same pan with the legs and wings.</li>
<li>Now we separate the breasts. Place the breasts, skin side down, on your cutting board. Using a meat clever make a small chop cut right in the middle of the collar bone between each breast. This should allow you to pry both breast downward, cracking the breastbone right in the middle. There is a heavy breast bone that you want to remove before actually splitting the two breasts. Using your knife, slice the membrane on each side of the breastbone, exposing it and then using your fingers, pry the breastbone out. It will look like a "mini dagger"! This is somewhat tough, but stick with it, you can do it! Now you can take your clever or sharp knife and split the breasts in half, separating them. Place them into a separate pan. You did it!!!!</li>
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Now, line your 5 gallon bucket with two plastic bags and take your brine solution out of the refrigerator and pour it into the bucket along with a gallon of cold water. Place all the turkey parts into the brining solution along with some ice. The solution needs to be below 40F. Place the bucket somewhere cool/cold (I placed mine outside). You need to brine the turkey for roughly 7-10 hours. When done, take the turkey meat out and thoroughly wash the meat under cold water. Pat dry.<br />
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Now you're ready for seasoning and bagging the turkey. Liberally salt and pepper all the meat to taste. Place the dark meat in separate bags from the breast meat. Depending on your bag size, you can either place all the separate pieces of meat into separate bags or place multiple pieces in single bag. I have large bags so I places both legs into a single bag, both thighs in a single bag and both wings into a single bag. Everything else went into separate bags. Add your favorite herbs into each bag. I used rosemary, thyme and sage. Be careful not to over do the herbs, remember, with sous vide, the herbs concentrate in the bag. I used only a few twigs of each herb in each bag. Then place equal amount of the duck fat in each bag. Duck fat gives the turkey a nice "depth" in taste. Vacuum seal each bag. Make sure the sealing area of the bag is "clean and dry". Use a paper towel if you have to. This will allow the bag to seal properly. When done, your turkey should look like this:<br />
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Turkey dark meat all bagged up and ready to go!</div>
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Turkey breasts all bagged up and ready to go!</div>
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Now here's where your first major decision point comes in. Are you a morning person or not??? Do you have two water baths? Since the dark meat takes 8-10 hours to cook, you have to decide whether you're going to cooking it starting Thanksgiving morning (really early) or start it the day before Thanksgiving at night and then re-therm it right before searing and serving. Well... what are you??? I'm a morning person! So I decided to get up at 5AM (which I normally do) and start the dark meet on Thanksgiving day so I didn't have to re-therm it. If you're not a morning person or if you only have a single water bath, you need to start cooking the dark meat the day before Thanksgiving. I would figure out when you're going to wake up on Thanksgiving day and subtract 10 hours and that is your start time for the dark meat! So if you get up at 8AM, then start the dark meat at 10PM the night before. Pre-heat the water bath to 176F and drop all the dark meat into the water bath. Make sure you have a large enough water bath so that the meat will cook evenly. Also since you are cooking at a high temperature, you might need to place a plate on top of the bags so that they don't float out of the water since some air (through steam) might accumulate inside the bags. If you started the night before, you will need to pull the dark meat out on the morning of Thanksgiving and quick chill them in an ice bath for 45 minutes and then place the bags in the refrigerator. You will re-therm them later. Here is my dark meat cooking away:<br />
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About 4 hours before dinner time, you can start the white meat. Pre-heat the water bath to 145F and drop the white meat in. Here's my turkey breasts cooking away:<br />
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If you need to re-therm the dark meat, about an hour before the white meet is done, heat up a large pot of water to 145F, using a thermometer to track the temperature. Drop the dark meat in the pot for 45 minutes to re-therm it to temperature.<br />
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When the white meat is done, remove all the bags, one by one, and open and using paper towels, pat the meat dry. Pre-heat your broiler. Place all the turkey meat that has skin on a broiling pan, skin side up. Sear the turkey for approximately 3-5 minutes. Be careful since you don't want to over cook the meat, since it is already cooked! Don't sear any meat that doesn't have skin since all you're going to do is over cook the turkey meat!<br />
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When searing done, slice the breast, plate the turkey and enjoy!!!!!!!!!<br />
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Thanksgiving was a wonderful feast again this year, only better! The white meat was so tender and moist, it was almost unbelievable! I actually think I liked the white meat better than the dark meat and I'm a dark meat lover! Once again, Sous Vide brought a truly transformative culinary experience to our home! Can you say "Turkey for Christmas??"<br />
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Check my other blog entries for the other dishes in this picture!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-89924296386943560062011-11-26T13:41:00.001-08:002011-11-26T14:34:10.582-08:00Mushroom Stuffing<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>10 cups day old bread, cubed</li>
<li>3 cups low fat milk</li>
<li>3 tablespoons extra virgin olive oil (EVO)</li>
<li>1 turkey liver, minced</li>
<li>1 teaspoon truffle oil </li>
<li>3 tablespoons unsalted butter</li>
<li>8 cloves garlic, minced</li>
<li>4 shallots, minced</li>
<li>2 cups finely chopped onions</li>
<li>3 stalks of celery, sliced cross-wise </li>
<li>2 lbs your favorite mushrooms (chantrelle, shitake, oyster), stems removed and coarsely chopped</li>
<li>1/4 cup Italian parsley, coarsely chopped</li>
<li>1 tablespoon thyme, finely chopped</li>
<li>Pepper to taste 2 large eggs, lightly beaten</li>
</ul>
This stuffing is earthy and has an incredible depth to it. Pre-heat the oven to 350F. Coat a 9 x 13 inch baking dish with extra virgin olive oil (use an oil spray if you have one).<br />
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Toss the bread cubes with the milk in a large bowl and set aside. Occasionally toss to saturate evenly.<br />
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Heat 1 tablespoon of the EVO in a large skillet and add the turkey liver and cook until browned, roughly 2 minutes. Transfer into a large bowl.<br />
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Add the remaining EVO and butter into the large, deep pan and heat over medium heat. Add the garlic and shallots and cook until shallots are softened, about 2 minutes. Add the onions and cook, stirring often, until they are softened, about 5 minutes. Add the mushrooms and truffle oil and cook, stirring often, until the liquid has leeched out of the mushrooms and mostly evaporated, about 8-12 minutes. Add the mixture to the bowl with the liver.<br />
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Add the soaked bread to the mushroom mixture, discard any unused milk. Add the celery, parsley, thyme, salt and pepper and mix everything together. Add the eggs and mix again. Transfer to the baking dish and distribute evenly.<br />
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Bake for approximately 45 minutes or until the top of the stuffing is golden brown. Pull out and let set for 5 minutes before serving it up!<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com0tag:blogger.com,1999:blog-322886889658315934.post-73288532606644963062011-11-26T12:01:00.001-08:002011-11-26T13:56:53.456-08:00Rosemary Potato Rolls<span class="Apple-style-span" style="color: #333333; font-family: verdana,arial,helvetica,sans-serif; font-size: 12px;"></span><br />
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<span style="font-weight: bold;">Ingredients, Serves 4:</span><br />
<ul>
<li>1 large russet potato, peeled and chopped into thumb size pieces</li>
<li>1 lb bread flour (or all purpose unbleached flour)</li>
<li>3/4 cup water</li>
<li>2 teaspoons instant yeast</li>
<li>2 teaspoons salt</li>
<li>1 tablespoon butter</li>
<li>2 tablespoon fresh rosemary, chopped</li>
<li>1 teaspoon black pepper</li>
<li>1 teaspoon ground sage leaves</li>
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The smell of rosemary during the holidays is hypnotic! Combine that with the fresh smell of baking bread and you have me at "Hello"! These rolls make a great side dish for dinner and a great sandwich bun for the next day. My son brought this recipe with him from school. He's a budding bakery chef and a very good one at that!<br />
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First, boil the potato in water for 15 minutes until soft, then mash them up.<br />
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Combine the flour, potato, yeast, salt, pepper and rosemary in a large bowl. Add the water and knead for 5 minutes,. Add more water or flour until the dough is pliable but slightly sticky. Place the dough in a greased bowl, cover with saran wrap, and let the dough rise until is has doubled in volume, roughly 1 1/2 hours.<br />
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Flour your hands, remove the dough and knead it some more. Break apart into palm sized dough balls and place them spaced out on parchment paper on a cooking sheet. Place more saran wrap over the dough and baking sheet and let rise again for 1 hour.<br />
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Pre-heat the oven to 375F. Using a water spritzer/spay bottle, spray to top of the buns with some water. Place them in the oven and cook for 20-30 minutes. Watch carefully towards the end of the time as you don't want them to burn. They are done when the tops are golden brown.<br />
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Pull them out and let them cool slightly, plate them up and serve them with a smile. They'll be all gone shortly! If you want to eat them later, you can microwave them for 15-20 seconds and they will soften right up.<br />
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<br />SiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.com4