Soy Sauce Chicken

Sous Vide Details: Cook Chicken at 148ºF for 5 hours Ingredients, Serves 4: 1 whole chicken (remove organs) 3 slices of fresh ginger, julienned 4 cloves of garlic, peeled and smashed 3 stalks of scallions, cut into 2" pieces 2 star anise 1 cinnamon stick 1 cup soy sauce 1/2 cup dark soy sauce 1 tablespoon Shao Xing wine 1 teaspoon white pepper powder 1/4 cup sugar 3 cups water Special tools: Chamber vacuum, heavy meat clever 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. Pre-heat the...

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Pumpkin Pie with Cranberry Glazing

Ingredients, Serves 4: 1 cup canned pumpkin 8 oz gingersnaps (you can find them in the cookie aisle) 1/2 cup walnuts 4 tablespoons unsalted butter, melted Filling: 1 cup canned pumpkin 1/3 cup light brown sugar 1 tablespoon honey 3/4 teaspoon ground ginger 3/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 teaspoon ground clover 2 large eggs 3/4 cup heavy cream Cranberry Glaze: 2 cups fresh cranberries 1/4 cup orange juice 1/4 cup water 1/2 cup granulated sugar 1 tablespoon all-purpose flour Holidays are made for pies!  and Pumpkin pie rules!  Especially when you make the crust out of gingersnaps and walnuts and top it was...

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Whole Turkey (Deconstructed)

Sous Vide Details: Cook turkey dark meat at 176F for 8-10 hours, cook turkey white meat at 145F for 2 1/2 to 3 1/2 hours Ingredients, Serves 4 - 6: 15 lb whole turkey (organic or natural works best) Your favorite poultry herbs (I love rosemary, thyme and sage) 16 oz duck fat Salt and pepper to taste Brine (needs to be done the day before cooking): 1 gallon vegetable stock 1 cup kosher salt 1/2 cup light brown sugar 2 tablespoon peppercorns 1 gallon iced water 1 clean 5 gallon bucket with two bag liners I LOVE Thanksgiving!  To me, giving thanks for my family through a wonderfully cooked meal is a perfect way to celebrate....

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Mushroom Stuffing

Ingredients, Serves 4: 10 cups day old bread, cubed 3 cups low fat milk 3 tablespoons extra virgin olive oil (EVO) 1 turkey liver, minced 1 teaspoon truffle oil 3 tablespoons unsalted butter 8 cloves garlic, minced 4 shallots, minced 2 cups finely chopped onions 3 stalks of celery, sliced cross-wise 2 lbs your favorite mushrooms (chantrelle, shitake, oyster), stems removed and coarsely chopped 1/4 cup Italian parsley, coarsely chopped 1 tablespoon thyme, finely chopped Pepper to taste 2 large eggs, lightly beaten This stuffing is earthy and has an incredible depth to it.  Pre-heat the oven to 350F.  Coat a 9 x 13 inch...

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Rosemary Potato Rolls

Ingredients, Serves 4: 1 large russet potato, peeled and chopped into thumb size pieces 1 lb bread flour (or all purpose unbleached flour) 3/4 cup water 2 teaspoons instant yeast 2 teaspoons salt 1 tablespoon butter 2 tablespoon fresh rosemary, chopped 1 teaspoon black pepper 1 teaspoon ground sage leaves 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...

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Brussels Sprouts with Frizzled Leeks

Ingredients, Serves 4: 2 1/2 lbs brussels sprouts cut into quarters 3/4 cup extra virgin oil (EVO) 1 cup walnuts 1/4 cup red wine vinegar 1 tablespoon grainy mustard 2 tablespoons honey 3 tablespoons capers, rinsed and chopped 2 garlic cloves, minced 1/3 cup shallots, minced 2 oz anchovies, drained and minced Frizzled Leeks: 1 leek 1/3  cup wondra flour Salt and pepper to taste Vegetable oil Brussels sprouts have a bad rap in some circles.  I used to be in those circles until I tried a couple recipes that used them.  Wow, they have a wonderfully deep taste to them which goes well in the winter and especially for...

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Whole Trout Asian Style on Bed of Broccolini and Mushrooms

Sous Vide Details: Cook whole trout at 132F for 1 hours Ingredients, Serves 2: 1 whole fresh trout (2 lbs) 1 1/2 cups thinly sliced scallions  1 cup thinly sliced ginger 1/2 cup shredded carrots 1 cup chopped cilantro 2 minced garlic cloves 4 tablespoons soy sauce (I use light soy sauce) 1/4 cup extra virgin olive oil (EVO) 2 tablespoons sesame seed oil 2 tablespoons grape seed oil For the broccolini and mushroom bed: 2 bunches broccolini 2 cups shimeji mushrooms 3/4 cup chicken broth 2 tablespoons extra virgin oil 2 tablespoons your favorite vinegar (I used champagne vinegar) 2 tablespoons soy sauce salt...

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Fennel Crusted Ahi Tuna Steak

Sous Vide Details: Cook Ahi Tuna at 110F for 15 minutes Ingredients, Serves 2: 2 Ahi Tuna steaks (fresh!) 1/3 cup fennel seeds (ground if you don't have a spice grinder) 2 tablespoons coriander seeds (ground if you don't have a spice grinder) 1 tablespoon white peppercorns (again, ground if you don't have a spice grinder) 2 tablespoons grade seed oil Click here for the diced vegetable salad I love sashimi tuna so I decided to make an Ahi tuna dinner the other night for variety.  It was also the first time doing Ahi Tuna sous vide.  I checked a couple sous vide websites and got various temperature suggestions, but the...

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Pork Tenderloin with Risotto

Sous Vide Details: Cook Pork Tenderloin at 135F for 3 hours Ingredients, Serves 4: 2 lbs of pork tenderloin 2 sprigs of rosemary Salt and pepper to taste 2 tablespoons grape seed oil Risotto: 1 cup arborio rice 1 medium diced shallot 2 cups chopped mushrooms of your choice (I like Shitake) 1 tablespoon Cognac 2 cloves minced garlic 4 cups chicken broth 2 tablespoons extra virgin olive oil (EVO) 1/4 cup shredded parmesan cheese 1/4 cup heavy cream Special tool: optional 3" food ring I have to admit I haven't eaten a lot of pork, mainly because I thought "pork = fat"!  Well, I have to admit I was wrong.  Of course,...

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Lobster with Seaweed

Sous Vide Details: Cook Lobster at 143F for 45 minutes Ingredients, Serves 2: 2 lb fresh main lobster 2 tablespoons white vinegar 2 tablespoons unsalted butter Salt and pepper to taste 8 oz seaweed salad (can be purchased at an asian market) Lobster sauce: 1/2 cup diced shallots 1/4 cup heavy cream 1 1/2 cup white wine 3 tablespoons tomato paste 1 stick cold unsalted butter On those rare occasions when I indulge my craving for lobster (actually I crave lobster a lot!  Just don't cook it that often), I have found that sous vide lobster is the absolute BEST way to cook it consistently where it comes out tender and juicy...

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Haricot Vert Green Beans and Chinese Five Spice Tofu

Ingredients, Serves 4: 1 lb french green beans (haricot vert) 1 teaspoon sesame seed oil 1/2 lb Chinese five spice tofu cut into strips(can be purchased at your local asian market) 2 tablespoons extra virgin olive oil (EVO) I love french green beans (haricot vert)!  They are more delicate than normal green beans and when fresh, they "crunch" in your mouth after blanching!  And Chinese five spice tofu is also delicious.  Together they make a super healthy and easy to make side for any meal! If your beans are not already trimmed, trim both ends.  Boil a large pot of water and blanch the green beans for 3 minutes. ...

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Octopus in Butternut Squash Soup with Artichoke Hearts and Pearl Onions

Sous Vide Details: Cook Octopus at 185F for 5 hours Ingredients, Serves 2: 1/2 lb octopus legs (sushi grade if possible) 1 teaspoon sesame seed oil 1 tablespoon soy sauce 1 cup pearl onions 3 artichoke hearts cut in half 2 tablespoons grape seed oil Butternut squash soup: 1 butternut squash, skin removed and cut into cubes 2 tablespoons extra virgin olive oil 2 cups chicken broth 1 medium yellow onion, sliced 1 1/2 tablespoons maple syrup Salt and pepper to taste Special tool: hand blender I've always loved seafood and especially the Molluscs family, including oysters, clams, snails, squid and octopus!  Usually you can...

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Wahoo (Ono) Steaks with Lemon Pepper Sauce

Sous Vide Details: Cook Wahoo (Ono)  at 132F for 45 min- 2 hours Ingredients, Serves 2: 2 Wahoo (Ono) fish steaks 1 tablespoon tarragon 1 tablespoon soy sauce 1/2 teaspoon sesame seed oil 1 tablespoon sliced scallions Salt and pepper to taste 1 tablespoon grape seed oil Lemon Pepper Sauce: 1/2 stick unsalted butter 2 tablespoons lemon juice 1 tablespoon lemon zest 1 tablespoon dill 1 tablespoon lemon pepper or white pepper Salt to taste Click here for Diced Vegetable Salad recipe Was at Trader Joe's the other day and ran across Wahoo steaks.  Wahoo is a speedy white fish that has a firm texture, much like tuna. ...

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Diced Vegetable Salad

Ingredients, Serves 4: 1 cup diced tomatoes 1 cup diced yellow pepper 1 cup diced red pepper 1 cup diced English cucumber 1/2 cup diced red onions 1/2 cup thinly sliced basil 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 1 teaspoon dry mustard 1 teaspoon cayenne pepper 1 teaspoon salt I love fresh vegetables and so does my wife.  So I decided to do a diced veggie salad the other night.  It's super simple and you can really use whatever veggies you have to make it.  Feel free to substitute!  Also you can dice small or large, your choice!  I did a smaller dice cut. Mix the veggies and...

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Shirataki Noodles with Vegetables

Ingredients, Serves 2: 2 - 7oz bags of Shirataki noodles (can be tofu or regular) 3 stalks of baby bok choi, sliced in quarters vertically 2 cups sliced napa cabbage 1/2 cup shredded carrots 1 cup shimeji mushrooms 1/2 cup chopped broccoli tops (optional) 1/3 cup sliced scallions 1/2 cup bean sprouts 1 - 7oz can of chicken broth 3 tablespoons soy sauce 1 teaspoon sesame seed oil Optional 1 tablespoon Husein sauce Salt and pepper to taste My wife has been on some kind of new fangled diet lately (don't know why, she doesn't need too!) and she raves about Shirataki noodles.  After some research on the web, I too have become a fan...

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Food Warmer for the Home

The other day, my lovely wife commented before one of our sous vide meals "Sometimes the food is not as warm as I'm used to."  That was her nice way of saying "The food is cold by the time you do all your plating technique stuff!"  Typically, I make two plates and use mine to photograph while hers is sitting on the counter getting cold.  OK, note to self, "Need to fix cold food problem." So I thought, well, I could nuke it....  No, that defeats the whole purpose of sous vide and the tender texture transformation thing!  Then I thought... I could crank the oven up to 200F and put her plate in there.  While...

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Fillet of Trout on Bed of Kale with Shirataki Noodles, Artichoke and Mushroom Vinaigrette Sauce

Sous Vide Details: Cook trout at 135F for 30 minutes Ingredients, Serves 2: 1 whole trout (1-2 lbs) 1 teaspoon chopped dill 1 tablespoon lemon juice Salt and pepper to taste 1 tablespoon butter Kale: 1 large bag of chopped Kale  1 cup chicken broth 1 teaspoon sesame seed oil 2 tablespoons toasted sesame seeds Shirataki Noodles: 1 - 7 oz package of Shirataki noodles (can be tofu, also can be thin or thick) 2 tablespoons chopped cilantro 1 cup chicken broth 1/3 cup Japanese noodle base (can use Pad Tai noodle base too) Mushroom Vinaigrette Sauce: 2 cups chopped Shimeji mushrooms (or your favorite variety) 1/4 cup champagne...

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Chinese Chicken Salad

Sous Vide Details: Cook Chicken at 142F for 1 1/2 - 2 hours Ingredients, Serves 4: 2 boneless, skinless chicken breast 4 sprigs of thyme Salt and pepper to taste 1/2 head napa cabbage sliced cross-wise into thin slivers 2 romaine lettuce hearts sliced cross-wise into thin slivers 1 cup shredded carrots 1 cup shredded almonds 1 1/2 cups sliced scallions (green onions) 1 1/2 cup chopped cilantro 1 cup chopped mushrooms (optional) Chinese Rick sticks Vegetable oil for cooking rice sticks (~4-8 cups) Dressing: 1/2 cup white vinegar 1/2 cup EVO 1/2 cup water 6 tablespoons sugar 3 tablespoons soy sauce 2 teaspoons ground mustard 1/2...

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Cooking Sous Vide for the "Medium to Well" Crowd

Last night I had some friend over from the midwest.  The only reason I say midwest is that I'm originally from the midwest as well (Cincinnati), so I know the stereotype!  We midwest men like our steak "medium to well" thank you very much!  It took years of California living to transform me to the "Medium Rare" man that I am today (HAHA). Enough digression, so I was going to make steaks for everyone, but we like them medium rare and he likes his medium well.  Luckily I have two water baths so I could have cooked mine at 132-135F and his at 150F and be done.  However, we were actually having surf and turf which...

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