#anovafoodnerd David LaForce has — without a doubt — the best bio
on the Anova recipes site. Like, it's not even close. A few highlights from that illustrious list of accolades include:
- "I am an expert in stucco, a veteran in love, and an outlaw in Peru."
- "Critics worldwide swoon over my original line of corduroy evening wear."
- "On weekends, to let off steam, I participate in full-contact origami."
- " I have played Hamlet, I have performed open-heart surgery and I have spoken with Elvis."
- and finally, one he hasn't given himself...absolute rock star #anovafoodnerd!
Join us, as we dive deep into David's mind (be careful!) as he shares some of his flavor packed, jaw-dropping, sous vide recipes. And away we go!
This dish combines maybe the my two newest items that I cannot live without today - beef short ribs and black garlic. When I think about beef short ribs I think about Fred Flinstone eating it right from the bone. It's primal. It's a carnivore's dream. And if you've never had black garlic, run (don't walk) to your nearest grocery store. It is everything you love about garlic but even better. The rich, caramel and molasses flavors pair perfectly with the deep beef flavor of short ribs. Then of course, you add sous vide to get the perfect tenderness and it might be one of the best things you've ever eaten (no pressure here). I like to do them at a lower temperature to get that steak-like feel as part of my presentation but you can certainly cook them at a higher temperature to get the traditional braise-lie shred.
If you were to ask me to name 5 French dishes chicken cordon bleu would be on that list. Don't let the fancy name fool you, this is very easy to make. Tender chicken breasts are stuff with rich ham and gooey cheese then rolled and fried until golden. It is both juicy and crunchy. These definitely aren't the microwave versions of my youth.
If you are like me and like the perfect balance between sweet and tangy, then these are the pickles for you. I have fond memories of making vats of these with family and friends. It was fun doing this but also very labor intensive. Doing these sous vide makes it simple and no canning equipment is required. Just cook, store in the fridge and enjoy!!!
Nothing warms you on cold nights like a big bowl of chili. Rather than use ground beef for my sweet onion chili, I found some nice looking chuck roast at the store. After seasoning it, it went in @ 175° / 24h then shredded into the chili. Mmmm.
Risotto is rice dish cooked to a creamy consistency and the favorite way to cook rice in Italy. The broth is slowly absorbed to give it that creamy texture but it requires constant attention by adding the broth slowly and continuously stirring. But what if didn't have to pay attention? What if there was a way to cook risotto without having to stand over a pot for 30 minutes. This is why sous vide is so perfect for making risotto. This version combines the deep rich flavors of Autumn - butternut squash and sage - with the additional creaminess and earthiness of goat cheese.. This is the epitome of comfort food.