Fantasy Football Draft Party Menu, Sous Vide Style

The NFL season kicks off in just a few weeks, which means fantasy football fans across the country are preparing for the biggest event of the year: the draft. This can be pretty serious business for some, though we see it as just another opportunity to indulge in some seriously real food and drink (which probably explains why we’re always at the bottom of our fantasy league). And this year we’re preparing our entire menu with the Anova Precision Cooker, creating the perfect lineup for a simple and stress-free fantasy football draft party. (more…)

Sous Vide Chicken Confit

Give us anything “confit” and we’re likely to eat it. Very quickly. And ask for seconds. This Sous Vide Chicken Confit is no exception. A more traditional confit would be prepared using chicken fat and would involve at least a day of seasoning in the refrigerator. But because we like flavorful, healthy, and time-saving recipes, we use extra-virgin olive oil instead of chicken fat, remove the refrigeration step, and cut the time by more than half by using the Anova Sous Vide Precision Cooker. Searing the skin at the end adds much needed textural contrast. That, and crispy chicken skin is just really, really delicious. After eight hours in the sous vide, you’ll be saying “tradition schmadition,” or something like that. Read on for a simple recipe for Sous Vide Chicken Confit.  (more…)

Sous Vide Hanger Steak with Chimichurri Sauce

Hanger steak is often our go-to cut of beef. It’s a great value and it’s incredibly versatile. We eat it grilled with salt and pepper, on sandwiches, in tacos, on flatbreads with gorgonzola. The list goes on. Now that we have the Anova Sous Vide Precision Cooker to play with, we can cook it perfectly every time. For our first go-round, we made Sous Vide Hanger Steak with Chimichurri Sauce — an Argentinian green sauce made with fresh herbs, garlic, vinegar, and oil. This impressive hanger steak preparation is a great recipe to have in your back pocket for a dinner party, as it will always please your guests (as long as they’re not vegetarians). Read on for the perfect Sous Vide Hanger Steak recipe, along with a super-simple recipe for chimichurri sauce. (more…)

Sous Vide Root Vegetables with Brown Butter

We love roasted root vegetables. We’re also the kind of people who get easily distracted. Unfortunately, the combination often results in overcooked carrots, turnips, parsnips, and onions (though we’ve certainly undercooked them a few times). Cooking root vegetables sous vide takes away the guess work of opening the oven every 20 minutes to see if they’re done. Or forgetting to do that and finding them really, really too done. With a precision cooker, we can cook the vegetables to perfection then crisp up the outsides in brown butter at the end. Brown butter is one of our favorite things ever: it’s sweet, savory and simple. And it’s the perfect dressing for sous vide root vegetables. (more…)

Basic Sous Vide Chicken Breast: To Brine or Not to Brine?

To brine or not to brine? That was the question when we decided to try cooking basic boneless, skinless chicken breast with the Anova Sous Vide Precision Cooker. Some proteins, like salmon, work better with the sous vide method if they’re brined, or soaked in a salt water bath, before cooking. And our experience led us to believe that brining any bird you plan to eat is generally a good idea. So, we decided to experiment to find out the best way to get perfectly-cooked, juicy chicken breast with sous vide cooking. For the first try, we brined the chicken breast overnight, for about eight hours, and then cooked it in the sous vide at 146°F (63°C) for an hour and a half. On the second try, we brined the chicken breast a bit too long (okay, totally by accident) and cooked it in the sous vide at 146°F (63°C) for two hours. The last time, we didn’t brine the breast, but added a little olive oil and seasoning to the sous vide bag before cooking it at 146°F (63°C) for two hours. Read on for our results and the perfect basic sous vide chicken breast recipe (if you can even call it that). (more…)

Sous Vide Petite Pickled Carrots

We snack on carrots quite a bit around the Feed Me Creative studio. At least when we’re trying to be healthy. That natural sugar that makes it a satisfying snack also makes carrots the perfect base for a sweet-and-salty pickle brine. With the Anova Sous Vide Precision Cooker, it’s easy to take this rabbit food to the next level by making pickled petite carrots. When prepared with a simple brine at 190ºF (88ºC) they get a little tenderness while maintaining their structural integrity (read: they’re still crunchy). This recipe makes 10-12 petite carrots. But to double it, simply double the brine and divide everything between two bags before cooking. And if thyme isn’t your thing, try another herb, like rosemary. Something to keep in mind: We’ve found that sous vide pickled vegetables tend to do better on a very strict time setting because they’re being cooked and pickled at the same time. So, as soon as you’re ready to take them out of the water—which is 1 hour and 30 minutes in this recipe—immediately remove the bag(s) to an ice bath to cool. Read on for the perfect sous vide petite pickled carrots recipe. (more…)

Sous Vide Szechuan Style Green Beans

Szechuan green beans are traditionally “dry-fried,” but when we’ve made them in the past, we’ve had to blanch them before pan frying to maintain their color, and they always seem to get over-cooked at some point on the stove. Though not entirely authentic, this easy recipe for Sous Vide Szechuan Style Green Beans solves those problems, simplifies the process, and calls for our (okay, everyone’s) favorite Thai chili paste, Sriracha. This is definitely our new go-to spicy snack. We like a little crunch left in our cooked green beans, so these are perfect when cooked with the Anova Sous Vide Precision Cooker for 45 minutes at 186°F (86°C). But if you prefer a little tenderness, leave them in for an hour. Read on for an easy Sous Vide Szechuan Style Green Bean recipe. (more…)

Sous Vide Butternut Squash and Apple Soup

We love the smell of a slow-simmering soup on a crisp fall day. We also love getting a delicious, made-from-scratch dinner on the table in less than 90 minutes. Precision cooking quickly and easily transforms squash, apples, onion, garlic, herbs, and spices into one happy, delicious, seasonal soup. This sous vide butternut squash and apple soup is a big bowl of weeknight (or weekend) comfort. It’s warm, wholesome, fragrant, and super simple. It’s also quite healthy—which is certainly not a requirement for our meals, but it’s always a bonus. A dose of heavy cream adds a luxurious finish to the soup, but it also adds fat, calories, and dairy. Honestly, it’s just as delicious (and vegan-friendly) without. Read on for the perfect sous vide butternut squash and apple soup recipe. (more…)

Sous Vide Creamy Vegan Cauliflower Soup

One of our favorite things about the Anova Sous Vide Precision Cooker is how easy it it makes it to prepare healthy and nutritious food, like this Sous Vide Creamy Vegan Cauliflower Soup. As individuals who play with and test recipes all day, every day, it should come as no surprise that we’re often trying some new diet to keep our collective girth under control. Currently, Emily is on day 8 of Dr. Mark Hyman’s 10 Day Detox Diet, and this is her spicy, sous vide version of the soup. It’s full of all kinds of healthy ingredients and delicious flavor.  Read on for an easy recipe for Sous Vide Creamy Vegan Cauliflower Soup. (more…)

Sous Vide Cauliflower “Mashed Potatoes”

Whether you’re trying to sneak more healthy vegetables into your kids’ (or spouse’s) diet, or you just want to mix it up at the dinner table, these Sous Vide Cauliflower “Mashed Potatoes” will do the trick. When cooked to perfection in the Anova Sous Vide Precision Cooker and pureed with some heavy cream, cauliflower whips right up like a big bowl of starchy potatoes. And if you’re on a paleo diet, you can substitute olive oil for the butter and leave out the heavy cream at the end. They won’t be quite as creamy or fluffy as the original version, but we promise they’ll still be delicious. For more complex flavors (especially if you’re leaving out the butter and cream) you can roast as much garlic in olive oil as you’d like ahead of time, and instead of cooking it with the cauliflower, add it in during the finishing step. Read on for an easy recipe for fluffy Sous Vide Cauliflower “Mashed Potatoes.” (more…)