For Christmas we received a gorgeous cookbook titled Sous Vide at Home by Lisa Fetterman. Fetterman has an incredible story, moving to the U.S. from China as a young girl and becoming obsessed with food & Michelin Starred chefs which then led her to work in some of the best kitchens in NYC. She ultimately […]
sous vide
Sous Vide Pressed Rhubarb with Creme Anglaise
There is something about rhubarb that I just love. It might be my strong childhood memories of our big rhubarb plant which grew on the side of our garage near the vegetable garden or of my mother making strawberry rhubarb pies…or just the fact that it seems like a very antique fruit which makes me […]
Pork Belly (Sous Vide) with Soy, Burdock Root and Slow Cooked Egg
Pork belly is one of the greatest cuts. As my son would say, “we are not having pork…we are having piggy wiggy”. So this is a magnificent way to prepare this fatty meat. I must confess that I have drawn on references from several chefs to create this dish. A while ago I received a […]
Sous Vide Monk Fish with Parma Ham
Monk fish is a great meaty fish that stands up to roasting and can bring a little wow to any dinner party. Here in the USA we rarely find the whole fish on sale. Probably for good reason, as it is not the most attractive fish in the sea; it is slimy and has a […]
Sous Vide Rabbit, Confit Rabbit with a Rabbit Sauce, Corn, Potato and Celeriac.
I have always loved rabbit, in fact years ago myself and a friend would grab our shotguns and head up to Catterick Army training area in North Yorkshire and bag a couple of rabbits for the pot. Back then it was a great way to supplement our meager food budget. Then it was hung, butchered and […]
Sous Vide Poached Pears
We were looking for a light yet elegant dessert fitting for a snowy night. Pears have such a lovely flavor but they are a fruit that goes from hard to mushy in a heart beat and you often miss that perfect point which is why we decided to cook them sous vide. To begin make […]
Sous Vide Leg of Lamb & Sausage
We can’t find a lot of lamb here in the United States. When we do we jump on the chance to use it. As we had so much, last night we decided to make it two ways. First, rolled leg of lamb cooked sous vide which we accompanied with our second dish, a lamb […]
Truffle Stuffed Poussin (Cornish Game Hen) Cooked Sous Vide
In the spice cupboard we found we had a tiny jar of black winter truffles. These are cured in a brine and, as such, are not a patch on fresh ones, but at this time of year they are a workable substitute. We used a little truffle oil to lift their aroma. Whilst […]