How to Throw a Killer Mother's Day Feast For Mom | Anova Culinary

How to Throw a Killer Mother’s Day Feast For Mom

Mom deserves the best, but let’s be honest, cooking for her can be quite the intimidating task! The good news? We got a menu fit for a queen, and it’s super simple to prepare. Whether you’re cooking for mom, your wife, or even that mom that loves her Anova Precision Cooker so much that she won’t relinquish the rights for the day, there’s a dish here that’s sure to be a sous vide success.

Sous Vide Steak with Chunky Chimichurri

 

What you’ll need:

  • 2 (6- to 8-ounce) steaks of your choice
  • 1/4 cup plus 2 tablespoon extra virgin olive oil
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, crushed
  • 1 small Thai red chile, half of the seeds removed, chopped
  • Pinch dried chile flakes
  • 3 teaspoons red wine vinegar

Directions:

1. Set the Anova Sous Vide Precision Cooker to 129.2ºF / 54ºC.

2. Place each steak in its own medium zipper lock or vacuum seal bag. Add 1 1/2 teaspoons olive oil to each bag. Seal the bags using the water immersion technique or a vacuum sealer. Place the bags in the water bath and set the timer for 3 1/2 hours.

3. Combine the parsley, cilantro, garlic, chopped chile, chile flakes, and 1/4 cup olive oil in a blender or food processor. Grind to a chunky paste. Stir in the red wine vinegar. Transfer to a bowl, cover, and refrigerate until serving.

Finishing Steps:

1. When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry. Discard cooking liquid.

2. Heat remaining tablespoon olive oil in a large skillet over high heat. When the oil just starts to smoke, add the steaks and sear until well-browned, 20 to 30 seconds per side. Transfer to a cutting board let rest for 5 minutes.

3. Slice the steak and serve topped with the chimichurri, and prepare for a massive hug from Mum.

Check out the recipe here!

Sous Vide Rack of Lamb

 

What you’ll need:

  • 1 rack of lamb
  • Kosher salt
  • Canola oil for frying
  • Side of your choice! We love this dish with sautéed mushrooms

Directions:

1. Set Anova Sous Vide Precision Cooker to 135°F / 57.2°C.

2. Season lamb generously with kosher salt and place in a resealable ziplock bag.

3. Place lamb in water bath and sous vide for 2 hours.

Finishing Steps:

1. When the timer goes off, remove lamb from bag and dry very well. Place on an elevated rack for 15 minutes.

2. Add 3 inches of oil into a deep pot, and heat to 375°F / 190°C.

3. Dry lamb again, ensuring the surface is free of moisture. Carefully submerge lamb in hot oil and flash fry for 2 minutes until golden.

4. Remove lamb, and carve between every other bone to serve, and watch Mom smile as big as ever.

Get the deets on the meats here!

Sous Vide Poached Egg Asparagus Salad

What you’ll need:

  • 4 large eggs, in shell
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon creamy Dijon mustard
  • 1 tablespoon minced shallots
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup green peas, blanched
  • 2 tablespoons thinly sliced scallions

Directions:

1. Set the Anova Sous Vide Precision Cooker to 146°F / 63.3°C.

2. Gently place the eggs into the water bath and set the timer for 45 minutes.

Finishing Steps:

1. When the timer goes off, gently remove the eggs from the water bath. Set aside.

2. In a large bowl whisk together the oil, vinegar, mustard, shallots, and garlic. Season to taste with salt and pepper.

3. Add the asparagus, peas, and scallions to the vinaigrette. Toss to coat and divide between 4 serving plates or bowls.

4. Gently crack each egg over each plate of asparagus salad. Serve.

Check out the recipe here!

Sous Vide Shrimp Cocktail

What you’ll need:

  • 1 pound jumbo shrimp, peeled and deveined, with tails left on
  • Cocktail sauce, for serving

Directions:

1. Set the Anova Sous Vide Precision Cooker to 135°F / 57.2°C.

2. Place the shrimp in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer. Place the bag in the water bath and sous vide for 30 minutes.

Finishing Steps:

1. When the timer goes off, remove the bag from the water bath. Transfer to an ice bath. When the shrimp are cooled to room temperature, transfer to the refrigerator. Refrigerate for at least 1 hour before serving with the cocktail sauce.

Get the full recipe here!

Sous Vide Chocolate Pots De Creme

What you’ll need:

  • 1 cup pinot noir, or other fruit-forward red wine
  • 1/2 cup granulated sugar
  • 12 ounces semisweet chocolate chips
  • 8 ounces unsweetened dark chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 8 large egg yolks
  • Pinch kosher salt

Directions:

1. Set the Anova Sous Vide Precision Cooker to 180°F / 82.2°C.

2. In a medium sauce pan, combine the wine and sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and continue to simmer until reduced by half, about 20 minutes. Remove from the heat and let cool for at least 10 minutes.

3. Transfer the wine reduction to a high-powered blender or food processor. Add the chocolate chips, unsweetened chocolate, milk, cream, egg yolks, and salt. Blend until smooth.

4. Transfer chocolate mixture to a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 45 minutes. Several times during the cooking process, agitate the bag to prevent clumps from forming.

Finishing Steps:

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag back to the blender or food processor. Blend until smooth and aerated, about 2 minutes.

2. Divide chocolate mixture between 12 small ramekins or espresso cups. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Dive into this delicious dessert here!

Time to Dig In!

Whip up the feast above, or just choose a couple of them to wow mom, or wife, or even just a group of friends! Be sure to tag your cooks on social media with #anovafoodnerd, and check out more recipes in the Anova App, and on the Anova Recipes Site.

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