October 2011 ~ SiliconValleySousVide

Monday, October 31, 2011

Pork Tenderloin with Risotto

6:45 PM

SiliconValleySousVide

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,...

6:30 PM

SiliconValleySousVide

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...

6:15 PM

SiliconValleySousVide

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. ...

6:00 PM

SiliconValleySousVide

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...

Wahoo (Ono) Steaks with Lemon Pepper Sauce

3:55 AM

SiliconValleySousVide

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. ...

Diced Vegetable Salad

8:01 AM

SiliconValleySousVide

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...

7:48 AM

SiliconValleySousVide

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...

7:40 AM

SiliconValleySousVide

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...

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

4:51 PM

SiliconValleySousVide

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...

Chinese Chicken Salad

7:07 AM

SiliconValleySousVide

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...

Cooking Sous Vide for the "Medium to Well" Crowd

4:41 PM

SiliconValleySousVide

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...

Living with Sous Vide - The 6 Month Mark

2:36 PM

SiliconValleySousVide

So it's been a wonderful 6 months with my sous vide equipment and I can definitely say it's been incredible! While I don't sous vide every day, I would say I do sous vide on average 2 to 3 times a week. In fact, one of the big advantages is bulk cooking once and re-heating later. I have been known to go to Costco and get bulk chicken breasts and cook them all at once. Then quick chilling them and using them throughout the month. Another great benefit of sous vide is the flexibility of time. I have been focusing on wonderful sauces, which provides variety for the chicken breasts. I love mushrooms, so I've been doing a lot of mushroom sauces....

7:34 AM

SiliconValleySousVide

Sous Vide Details: Cook Halibut at 135F for 40 minutesIngredients, Serves 2: 2 Small Halibut Steaks (or one cut in half) 2-4 Twigs of fresh dill 1 Large Red beet (should be at least 3 1/2" in diameter) 1 T Unsalted butter 1/4 C Water 1 1/2 C Shelled Edamame (you can get them at an asian market, use regular soybeans if necessary) 1 Persian Cucumber (you can use America or English too) Salt and Pepper Special tool: 3" mold ring This is another variation of the sea food stack. Here we stack Halibut on top of some red beet wafers and edamame soybeans on a base of Persian cucumber coins. Yummie!First, cut your halibut steaks...

Opah Steak with Cabbage Stir Fry and Miso, Honey, Lemon Sauce

6:29 AM

SiliconValleySousVide

Sous Vide Details: Cook Opah at 135F for 45 minutes Ingredients, Serves 2: 2 Opah steaks (also known as moonfish, sunfish and kingfish) 1 t Sesame seed oil 1 t Dillweed Salt and Pepper to taste Cabbage Stir Fry: 2 Tablespoons Peanut oil 3 Cups Thinly sliced Napa Cabbage 1 Cup Shredded carrots 1 Cup thinly sliced sweet Maui onion 4 Scallions, chopped Salt and pepper to taste Miso, Honey and Lemon Sauce: 1 Tablespoon unsalted butter 2 Tablespoons White Miso paste Juice from 1 lemon 1 Tablespoon Honey 1 Tablespoon Heavy cream 1/4 Cup Water 2 Tablespoons Chopped Cilantro Pepper to taste I ran across Opah the other day at costco. ...

Mussels, Clams and Scallop Soup

2:22 PM

SiliconValleySousVide

Ingredients, Serves 4: 2 lbs Mussels, cleans and debearded 2 lbs Clams, scrubbed 2 C White Wine 1/3 C EVO 1/2 Red Onion, small diced 2 Bell Peppers (Red, Orange or Yellow), medium diced 1 Celery stalk, 1/8" slices 1 Carrot, medium diced 3 Anchovy fillets, rinsed and chopped 1/4 C Red Wine Vinegar 2 Garlic cloves, thinly sliced French Baguette 1/4 C Fresh Basil, thinly sliced This is an incredible warm meal for winter nights! Pour 1/2 cup of white wine into two pots set on high heat. Bring to boil and add mussels into one pot and clams into the other pot. Cover and boil until mussels and ...

2:20 PM

SiliconValleySousVide

Ingredients, Serves 4: 1/2 lb Green beans (ends snipped) 1/2 lb Brussels Sprouts (stem cut off and cut in half or thirds length-wise) 3 T EVO 1 t Red pepper flakes 2 T Mint, rough chopped 2 T Cilantro, rough chopped 1 Garlic clove thinly sliced 1/2 C water While you might not think of putting these two greens together, the combination is magical! First blanch the green beans in boiling water for about 1 -2 minutes. Drain and rinse with cold water. Set aside. In large pot, heat EVO on medium heat. Add red pepper flakes and garlic slices and stir until garlic is slightly brown. Add brussels sprouts and cook...

2:19 PM

SiliconValleySousVide

Ingredients, Serves 8: 3 T EVO 1 French Baguette bread, cut into 1-inch cubes (4 cups) 2 Tomatoes, cut into 1-inch cubes 1 English cucumber, unpeeled, thinly sliced (1/16-inch thick) 2 Bell peppers (Red and Yellow or Orange), seeded and cut into 1/2 inch squares 1/2 Red onion, cut in 1/2 and thinly sliced 15 Fresh Basil leaves, thinly sliced 2 T capers, drained 1 t Kosher salt Vinaigrette: 1 t Finely minced garlic 1/2 t Dijon mustard 1/2 C EVO 3 T Champagne vinegar 1/2 t Kosher salt 1/4 t freshly ground black pepper In a large bowl, mix the tomatoes, cucumber, peppers, onions, basil and capers. Set aside. In another bowl,whisk...

2:18 PM

SiliconValleySousVide

Ingredients, Serves 2: 2-4 Thick slices of fresh cinnamon swirl bread loaf (1" thick) 2 Eggs 1 T Cinnamon powder 1 T Butter 1 T Powdered sugar Mix eggs and cinnamon powder thoroughly in bowl. Slice bread diagonally in half. Coat all sides in egg mixture. Heat pan on medium heat. Melt butter to cover pan. Drop in as many slices of bread as the pan can hold. Brown on each side (including thin sides) for approximately 30 sec to 1 minute. Arrange nicely on platter. Sprinkle powdered sugar on top and serve with slices fruit on the side and your favorite french toast syrup! Top of Page...

2:16 PM

SiliconValleySousVide

Ingredients: 2 C Cherry Tomatoes (heirloom cherry tomatoes can be used too!) 3 T Champagne Vinegar 2 T Fresh basil 1 T EVO 1 T Minced Shallots Salt and Pepper This is a great light airy side dish for chicken, fish or meat. My wife loves this little compote. I used my daughter's home grown heirloom and regular cherry tomatoes from her garden. Slice the cherry tomatoes in half. Slice the basil into thin strips. Mix the champagne vinegar, EVO and minced shallots in a bowl. Pour over cherry tomatoes and sprinkle on the basil. Mix and compose on plate. Enjoy. Top of Page...

2:15 PM

SiliconValleySousVide

Ingredients: 1-2 cups fresh basil 1/2 cup Pecorino or Parmesan-Reggiano or Romano cheese 1/3 cup pine nuts 2-3 garlic cloves 1/2 cup EVO My daughter (Jessie) loves pesto sauce. It's easy to make (although you need a food processor) and can be kept in the refrigerator. You simply put 1-2 full cup of fresh Basil leaves, 1/2 cup of Parmesan-Reggiano or Romano cheese, 1/3 cup pine nuts and 2-3 chopped garlic cloves into the food processor. Purists will tell you to use Pecorino cheese, but it's your choice. Blend till finely chopped and then while still blending, pour in 1/2 cup of EVO. ...

2:09 PM

SiliconValleySousVide

Sous Vide Details: Cook Chicken at 145F for 1-2 hours Ingredients, Serves 8: 2 Skinless, boneless chicken breasts 2 Skinless, boneless chicken thighs 8 Sprigs of thyme 8 Sprigs of rosemary 8 Sprigs of sage Crust: 3 C Flour 1 t Salt 1 t Baking Powder 1 C Unsalted butter (2 sticks) cut into cubes 1/4 C Vegetable shortening Filling: 1 1/2 C Your favorite mushrooms (chanterelle, oyster, shitake) 1 C Peeled sliced carrots (you can use baby carrots) 1 C Peas (Frozen or fresh) 1 C Red pearl onions 1 C Chopped celery 1/2 C Unsalted butter (1 stick) 3/4 C Flour 16 Oz Chicken Stock 6 Fresh sage leaves 4 Sprigs of Thyme 2 Sprigs of Rosemary 1...

2:08 PM

SiliconValleySousVide

Sous Vide Details: Cook scallops at 125F for 30 minutesIngredients, Serves 2: 3/4 lb Large Bay Scallops Salt and Pepper to taste 2 T Grape seed oil Mushroom and Spinach Side: 7 Oz of your favorite Mushrooms (Chantrelle, Oyster, Shimeji) 1 Large bunch of Spinach leaves 2 T EVO 4 T Soy sauce 1 1/2 t Balsamic vinegar 1 1/2 t Sugar 1 t Lime juice 1 t Wasabi paste (Japanese horseradish) 1/2 t Sesame seed oil 1/4 C Peanut oil Soy Ginger Espuma Sauce: 1/4 C Mirin (Japanese sweet rice wine) 1/2 C Dry white wine 1 T Chopped ginger 1 T Minced Shallots 2 T Heavy cream 1 Stick unsalted butter (1/2 C) 2 1/2 t Soy sauce Special Kitchen Tool: Cream Whipper I ...

2:07 PM

SiliconValleySousVide

Sous Vide Details: Cook chicken at 145F for 1 to 2 hours Ingredients, Serves 2: 1 Chicken breast with skin on (boneless) 1/2 Large cap Portabello mushroom (stem removed) 1 T unsalted butter 1/2 T Tarragon, chopped 2 T EVO 1 T Grape seed oil Salt and Pepper to taste Mushroom Espuma Sauce: 5 oz mushrooms (you can use shitaki, portobello or any other kind you like) 1/3 C White wine 1/3 C Chicken stock 1/4 C Water 2 T EVO 1 t Cheyenne pepper 1 T Tarragon 3 threads saffron 1 Egg yoke 1 Stick of melted unsalted butter (4 oz or 8 T) 1/3 C heavy cream Special kitchen tools: Cream whipper (used for the espuma sauce) Sous vide is...

9:39 AM

SiliconValleySousVide

Sous Vide Details: Cook Duck Breast at 135F for 1 Hour Ingredients, Serves 2: 1 Duck breast with skin on 3 T Salt 1 t Lemon zest 1 T Orange zest 1 t White pepper 1 T Sugar 1 T Grapeseed oil 2 Yukon gold potatoes 1 Whole beet 1 T Sugar 1 T Butter 1/3 C Water 1 Whole carrot La' Orange Gastrique Sauce: 2/3 C Sugar 2/3 C Balsamic vinegar 1/2 C Orange juice 2 C Duck stock (you can substitute chicken or turkey stock) 1 T Chopped Tarragon Salt and pepper to taste Long strands of orange zest for garnish (you can mix with a little sugar if desired) So I am a huge duck fan although I haven't had it since I went on my health diet! Well,...

9:38 AM

SiliconValleySousVide

Sous Vide Details: Cook egg at 148F for 1 hourIngredients, Serves 2: 2 Eggs 2 Pieces of toast (I used whole grain) 1 T Thinly sliced Basil Salt and pepper to taste Special tool: 3" ring mold Well, you can't be a sous vide chef without doing the "sous vide poached egg" meal. It is quintessential sous vide! So let's get to it.Heat your water bath to 148F. You can vary this temperature by 1 degree or two up or down to suit your doneness level. I like mine velvety, like liquid custard. Of course my wife doesn't like it that way at all! She likes it done, done, done as in virtually hard boiled. Oh...

9:36 AM

SiliconValleySousVide

Sous Vide Details: Cook Sea Bass at 135F for 45 minutes Ingredients, Serves 2: 2 Sea Bass steaks (smaller is better to fit nicely on the top of the stack) Salt and Pepper to taste 1/2 T Dill to taste Rice Pilaf: 1 C Long grain brown rice 1/2 C Chopped parsley 1/2 C Thinly sliced (cross-wise) scallions (green section) 1 C Fresh seaweed salad (you can get this from your favorite Asian/Japanese market. Get the ready to eat salad version, not the freeze-dried kind Cilantro sauce: 1 C Cilantro (don't use the stems) 1/4 C EVO 1/4 C Grapeseed oil 1 Chopped garlic clove 1/4 t Lemon zest 1 T Fresh lemon juice Special tool:...

8:29 AM

SiliconValleySousVide

Sous Vide Details: Cook Turkey Breast at 140F for 2 hoursIngredients - Serves 2-4: 2 turkey breasts (skin on) Poultry seasoning Sprigs of thyme and rosemary (you can also use savory or oregano or your favorite herb) Salt and Pepper to taste Red Wine Mushroom Sauce: 1 1/2 cups of Shimeji mushrooms (you can use Chanterelle or Oyster) 2 T butter 1 Cup good red wine (the kind you would drink!) 1 T Chopped Thyme I decided to pre-test Thanksgiving Sous Vide Turkey before Thanksgiving! That way, if something went wrong I wouldn't have an angry mob waiting at the dinner table! So I brought home a pair of nice "skin on" Turkey breasts. ...

8:27 AM

SiliconValleySousVide

Sous Vide Details: Cook fish at 132F for 35 minutesIngredients - Serves 2: 2 Halibut steaks 1 1/2 T chopped Cilantro Salt and pepper to taste Mushroom topping: 1 cup Shimeji mushrooms 1 T butter 1/2 cup fish stock 1 T minced shallots 1 T chopped parsley 1 T chopped dill Baby Bok Choi 8 heads of baby bok choi 1/2 cup EVO 1/3 cup oyster sauce (found at Chinese grocery stores) 1 t sesame seed oil So I'm in love with the little shimeji "button" mushrooms and always look for opportunities to shower a meal with them. Adding them to a nice Halibut steak is a light and healthy meal and when you add some baby bok choi, it makes for...

8:26 AM

SiliconValleySousVide

Sous Vide Details: 131F for 3-6 hrs for the steaks and 183F for the potatoes (1 hr) and onions (45 min) Ingredients - Serves 2: 2 sirloin steaks (as big or small as you prefer) 4 sprigs of thyme and rosemary Salt and Pepper Onion wine sauce: 1 t honey 1 t orange or lemon zest 1 t sugar 1/4 cup balsamic vinegar 1/4 cup red wine Salt to taste Fingerling potatoes: 1 lb fingerling potatoes or any other small potato 1 T chopped thyme 2 T minced shallots 3T unsalted butter 2 T EVO Salt and pepper to taste I had to virtually eliminate meat from my diet, doctor's orders :-(. But every once in a while, I can't resist...

8:25 AM

SiliconValleySousVide

Sous Vide Details: 140F for 18-20 minutes Ingredients - Serves 4: 4 sea bass fillets - boneless ( you can substitute halibut or turbot) 2 to 3 T kosher or sea salt, divided use 1/3 cup fish (or vegetable) stock 3 T butter 15 threads Spanish saffron 1 T orange zest, chopped well 3 T EVO 1 T finely chopped garlic 2 T finely chopped shallots 2 T water Tomato Compote: 1/2 cup fresh cherry tomatoes, sliced in half lengthwise 3 T fresh chopped basil 1/2 t ground black pepper 1 T orange zest, chopped well Zucchini: 2 whole green zucchini 1 T chopped mint 1 t lemon zest 1 T chopped parsley 2 T minced chives (for garnish) This...

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