Sous Vide Beef Wellington

sous vide Beef Wellington
Sous Vide Beef Wellington In our house, a special dinner night always includes Beef Wellington. Over the years, I’ve tried whole tenderloins of beef wrapped in pastry and individual steaks wrapped in pastry—some like the beef well done, others like it rare. What none of us like is an overcooked Beef Wellington, and the Anova Precision Cooker keeps these steaks from never overcooking and drying out. I used two 1-inch thick steaks for this recipe. Note that you may have to cook a little longer if your steaks are thicker. The garnish of a layer of mushrooms duxelles (cooked puree of mushroom) and the cap of puff pastry dough make this an easy dish to complete at the final moment, should you have little time available. Have all your side dishes hot and ready to go, and when you finish the searing process, garnish and serve. This makes for a special dinner that’s easy to put onto the table. (more…)

Sous Vide Beef Wellington

Sous Vide Beef Wellington In our house, a special dinner night always includes Beef Wellington. Over the years, I’ve tried whole tenderloins of beef wrapped in pastry and individual steaks wrapped in pastry—some like the beef well done, others like it rare. What none of us like is an overcooked Beef Wellington, and the Anova Precision Cooker keeps these steaks from never overcooking and drying out. I used two 1-inch thick steaks for this recipe. Note that you may have to cook a little longer if your steaks are thicker. The garnish of a layer of mushrooms duxelles (cooked puree of mushroom) and the cap of puff pastry dough make this an easy dish to complete at the final moment, should you have little time available. Have all your side dishes hot and ready to go, and when you finish the searing process, garnish and serve. This makes for a special dinner that’s easy to put onto the table. (more…)

Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce

sous vide pork chops with porcini mushrooms
Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce I am a fan of Marcella Hazan’s slow cooking dishes, and this is one of my favorites, but I always find the pork a bit overdone—I am sure it is because these days, the industry raises far leaner pork than the pork Marcella probably used in Italy, where this recipe has its origins. That said, sous vide is the answer. I don’t even think you need to brown the chops post cooking—they are so moist, smothered in this delicious sauce, that you won’t miss anything. (more…)

Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce

Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce I am a fan of Marcella Hazan’s slow cooking dishes, and this is one of my favorites, but I always find the pork a bit overdone—I am sure it is because these days, the industry raises far leaner pork than the pork Marcella probably used in Italy, where this recipe has its origins. That said, sous vide is the answer. I don’t even think you need to brown the chops post cooking—they are so moist, smothered in this delicious sauce, that you won’t miss anything. (more…)

Sous Vide Peach Chutney

sous vide peach chutney
Sous Vide Peach Chutney This chutney is a bit sweet, a bit spicy and a bit of a pickle…so many tastes I love. You could just as easily use pears, apples or plums as the fruit. Whatever you use will take on the brilliant golden color of the curry powder. I use this as an accompaniment to meats or as an addition to a platter of cold meats, pates and cheeses.  Enjoy making this recipe for sous vide peach chutney with your Anova precision cooker. (more…)

Sous Vide Peach Chutney

Sous Vide Peach Chutney This chutney is a bit sweet, a bit spicy and a bit of a pickle…so many tastes I love. You could just as easily use pears, apples or plums as the fruit. Whatever you use will take on the brilliant golden color of the curry powder. I use this as an accompaniment to meats or as an addition to a platter of cold meats, pates and cheeses.  Enjoy making this recipe for sous vide peach chutney with your Anova precision cooker. (more…)

Sous Vide Limoncello Vodka Cocktail

sous vide limoncello
Sous Vide Limoncello Years ago, I made a big plan of giving everyone a bottle of limoncello for the Holiday Season. That sweet, lemony Italian liqueur was something I found delectable. I originally made this decision to gift such a beverage in early December and only started creating the recipe around mid-month. Okay, I might be exaggerating a little, but 10-14 days of preparation was not going to cut it – until I discovered that I could use my Anova Precision Cooker for limoncello and receive results in two hours. (Don’t tell my friends, but they’re all still getting limoncello in their stockings this year). (more…)

Sous Vide Limoncello Vodka Cocktail

Sous Vide Limoncello Years ago, I made a big plan of giving everyone a bottle of limoncello for the Holiday Season. That sweet, lemony Italian liqueur was something I found delectable. I originally made this decision to gift such a beverage in early December and only started creating the recipe around mid-month. Okay, I might be exaggerating a little, but 10-14 days of preparation was not going to cut it – until I discovered that I could use my Anova Precision Cooker for limoncello and receive results in two hours. (Don’t tell my friends, but they’re all still getting limoncello in their stockings this year). (more…)

Sous Vide Caramelized Red Onions with Honey, Balsamic and Fresh Thyme

Sous Vide Caramelized Red Onions with Honey, Balsamic and Thyme I love caramelized onions – so sous vide onions was something I definitely wanted to try. With the idea of integrating thyme and honey, I thought this could be the perfect caramelized recipe as an accompaniment. Perfect for steaks, sandwiches, pizza toppings and more, I promise you can use this recipe in just about every meal of your day. Makes: About 2 Cups Caramelized Onion Active Time: About 15 minutes Total Time: 1.5 to 2 hours Temp: 185ºF/85ºC Finishing step: None needed Ingredients:
  • 3 medium red onions
  • 1 tablespoon butter
  • Salt and Pepper to taste
  • 2 tablespoons Balsamic
  • 1 Tablespoon honey
  • 2 teaspoons fresh thyme leaves
Directions: Set Anova Sous Vide Precision Cooker in water and set temperature to 185ºF/85ºC and bring water up to temperature. Peel onions, leaving some of root end in tact. Cut onion into wedges through root end, making sure each wedge has some of the root, which will hold wedges together somewhat as you cook. Melt butter over medium high heat in a large, stainless steel skillet. Add onions, season with salt and pepper as desired, and brown wedges on each side, about 5 minutes per side. Add balsamic to skillet and let reduce for 1 minute. Remove from heat and stir in honey. Seal onions into airtight plastic bag and immerse into hot water with Anova cooker. Cook 1.5 to 2 hours. Remove bag from cooking water. Carefully open and spoon onions into serving dish. Sprinkle with fresh thyme and serve immediately as an accompaniment to meats, chicken, as an addition to sandwiches or as a pizza topping. Note: onions can be stored up to 5 days, covered and refrigerated.

Sous Vide Caramelized Red Onions with Honey, Balsamic and Fresh Thyme

Sous Vide Caramelized Red Onions with Honey, Balsamic and Thyme I love caramelized onions – so sous vide onions was something I definitely wanted to try. With the idea of integrating thyme and honey, I thought this could be the perfect caramelized recipe as an accompaniment. Perfect for steaks, sandwiches, pizza toppings and more, I promise you can use this recipe in just about every meal of your day. Makes: About 2 Cups Caramelized Onion Active Time: About 15 minutes Total Time: 1.5 to 2 hours Temp: 185ºF/85ºC Finishing step: None needed Ingredients:
  • 3 medium red onions
  • 1 tablespoon butter
  • Salt and Pepper to taste
  • 2 tablespoons Balsamic
  • 1 Tablespoon honey
  • 2 teaspoons fresh thyme leaves
Directions: Set Anova Sous Vide Precision Cooker in water and set temperature to 185ºF/85ºC and bring water up to temperature. Peel onions, leaving some of root end in tact. Cut onion into wedges through root end, making sure each wedge has some of the root, which will hold wedges together somewhat as you cook. Melt butter over medium high heat in a large, stainless steel skillet. Add onions, season with salt and pepper as desired, and brown wedges on each side, about 5 minutes per side. Add balsamic to skillet and let reduce for 1 minute. Remove from heat and stir in honey. Seal onions into airtight plastic bag and immerse into hot water with Anova cooker. Cook 1.5 to 2 hours. Remove bag from cooking water. Carefully open and spoon onions into serving dish. Sprinkle with fresh thyme and serve immediately as an accompaniment to meats, chicken, as an addition to sandwiches or as a pizza topping. Note: onions can be stored up to 5 days, covered and refrigerated.