One fateful day, while browsing Facebook, I caught a post from a client and friend, Chris, who posted: “If you love fish and steak, buy an Anova Sous Vide Precision Cooker, it will change your life.” I did, and it did. I purchased my first sous vide machine from Anova in October 2015, and over the past two years, I’ve been cooking up a storm. Throwing dinner parties, once a thing I truly dreaded and never seemed to get right, is now one of my favorite things to do.
In July of this year, two big things happened to me – first, I got married to my lovely wife Mel – and second, I was given the opportunity to write a sous vide cookbook – The Effortless Sous Vide Cookbook. It features over 100 recipes ranging from sauces and marinades to bison tenderloin to salted caramel cheesecake, all made possible with my trusty Anova Sous Vide Precision Cooker.
Looking to cook something new for your loved ones this holiday? The Effortless Sous Vide Cookbook is currently a #1 New Release in Gourmet Cooking. The Kindle version is on sale and you can download it today! And if you love the Kindle version, gift the print version.
Sous Vide Garlic Parmesan AsparagusPrep time: 5 MINUTES | Cook time: 14 MINUTES | Finishing time: 2 MINUTES | 185°F (85°C) | 4 TO 6 SERVINGS Asparagus season is all too short, so I do my best to make the most of it. Cooking this veggie sous vide results in a fresh, vibrant color that really adds a bright pop to your dinner plate. The sous vide method retains asparagus’s moisture while still producing a firm stalk cooked to perfection.
What you'll need:
- 1 bunch green asparagus, trimmed
- 4 tablespoons unsalted butter, cut into cubes
- Sea salt
- 1 tablespoon pressed garlic
- 1/4 cup shaved Parmesan cheese
- Set your Anova Sous Vide Precision Cooker to 185°F (85°C).
- Lay the asparagus in a single layer in a food-safe bag or use two bags if necessary.
- Put the cubes of butter in the four corners of the bag and 1 tablespoon of garlic in the center. Add a few pinches of salt and seal the bag using your vacuum sealer or the water displacement method.
- Massage the asparagus to distribute the garlic as evenly as possible then place the bag in the water bath and cook for 14 minutes.
- Transfer the asparagus to a serving dish, drizzle with a bit of the cooking liquid, and plate.
- Top with the Parmesan and serve immediately.
Sous Vide Cajun Shrimp SkewersPrep time: 15 MINUTES | Cook time: 30 MINUTES | Finishing time: 5 MINUTES | 137°F (58.3°C) | 4 SERVINGS Easy to make and packed full of flavor, these shrimp skewers are a perfect appetizer, or you can double them up for a main. Cajun spices and shrimp have been married for a long time, often in creoles or gumbos. This recipe is a quick way get some Cajun flavors on the table without having to wait hours to get it! Make sure you squeeze some fresh lemon juice on to help cut some of the initial heat.
What you'll need:
- 6 tablespoons unsalted butter
- 2 garlic cloves, pressed
- Zest of 1 lemon
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Cajun spice powder
- 1 ½ pounds jumbo shrimp, peeled and deveined, tails on
- 1 tablespoon minced fresh parsley, plus additional for garnish (optional)
- Lemon wedges
- Set your Anova Sous Vide Precision Cooker to 137°F (58.3°C). Fill a large bowl with water and soak 8 skewers while you cook the shrimp.
- Heat the butter, garlic, lemon zest and juice, salt, pepper, and Cajun spice powder in a medium saucepan over low heat until the butter is melted, about 5 minutes. Stir and mix well then let cool.
- Add the shrimp to a food-safe bag and then add the melted butter mixture to the bag, massaging the shrimp with the sauce to ensure full coverage.
- Flatten the shrimp into a single layer before sealing with your vacuum sealer or the water displacement method. Massage again to ensure the shrimp are in a single layer. Place the sealed bag in the water bath and cook for 30 minutes
- When the shrimp are cooked, transfer them to a paper towel–lined plate and discard the cooking liquid.
- Add 4 shrimp to each skewer, sprinkle with the parsley, squeeze fresh lemon across them, and serve.
Sous Vide Lime and Garlic Pork TenderloinPrep time: 15 MINUTES | Cook time: 2 HOURS | Finishing time: 10 MINUTES | 139°F (59.4°C) | 6 to 8 SERVINGS Pork tenderloin is the tenderest part of a pig and, like beef tenderloin, is a very small cut compared to other parts of the animal. As such, it can be more expensive than chops or ribs, but it results in a particularly flavorful pork dish. The best way to lock in the flavor and add a flavorful crust is to use a dry rub versus a marinade.
What you'll need:
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Pinch lime sea salt
- 1 (3-pound) pork tenderloin, silverskin removed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 tablespoons unsalted butter
- Set your Anova Sous Vide Precision Cooker to 139°F (59.4°C).
- Combine the garlic powder, cumin, thyme, rosemary, and lime salt in a small bowl and mix thoroughly.
- Place the pork on a clean flat surface, brush it first with the olive oil, then rubwith the kosher salt, followed by the garlic-herb rub.
- Transfer the pork to a large food-safe bag (or use a sharp knife to cut the tenderloin evenly into two pieces, and place in two medium food-safe bags).
- Seal using your vacuum sealer or using the water displacement method. Place the sealed bag(s) in the water bath and cook for 2 hours.
- When the pork is cooked, remove it from the bag, place it on a paper towel–lined plate or baking sheet, and pat it dry. Discard the cooking liquid.
- Heat a cast iron pan over high heat and add the butter. Add the pork to the pan and sear until browned on all sides, 3 to 4 minutes in total.
- Remove the pork from the pan and transfer it to a cutting board. Let it rest for 5 minutes before carving into 1- to 2-inch medallions.
Sous Vide Lemon and Blueberry Crème BrûléePrep time: 15 MINUTES, PLUS 5 HOURS COOLING TIME | Cook time: 45 MINUTES Finishing time: 5 MINUTES | 195°F (90.5°C) | 6 SERVINGS Crème brûlée is a crowd-pleasing classic French dessert. It can easily be prepared ahead of time and stored in the refrigerator then quickly finished at the dinner table, making it a great option for a dinner party dessert. I love the tartness of the lemon and the freshness of the blueberries as a contrast to the sweet, creamy richness of the crème brûlée, but you can change out the flavors as you prefer—lime, coffee, strawberry, coconut, chocolate—the possibilities are endless!
What you'll need:
- 6 large egg yolks
- 1 1/3 cups superfine sugar, plus more for sprinkling
- 3 cups heavy (whipping) cream
- Zest of 2 lemons
- 4 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Set your Anova Sous Vide Precision Cooker to 195°F (90.5°C).
- Using an electric mixer, whisk together the egg yolks and sugar in a large bowl until pale and creamy. Set aside.
- Pour the cream into a medium saucepan over medium heat and heat to just below boiling point. Be careful not to burn the cream. Add the lemon zest, lemon juice, and vanilla to the cream, stirring as you add the lemon juice to avoid curdling. Simmer over low heat for 4 to 5 minutes.
- Remove the cream mixture from the heat and cool for 2 to 3 minutes. When cooled, pour a small amount into the egg mixture and whisk to combine. (This tempers the egg mixture so it doesn’t scramble when you pour in the rest of the hot cream mixture.) Pour the remainder of the cream mixture into the eggs and stir to combine.
- Divide the blueberries evenly among six mini mason jars, then pour the egg-cream mixture over the blueberries, dividing evenly among the jars.
- Screw on the jar lids to fingertip tightness (see tip on page 43) and place in the water bath, ensuring they are completely submerged. Cook for 45 minutes.
- Remove the jars from the water bath and place in the refrigerator for at least 5 hours or up to 4 days.
- To serve, remove the lids and sprinkle a thin layer of sugar over the top of the crème brûlée. Caramelize the sugar using a blowtorch.