The LaForce is strong with this one
#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!
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!!!
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.