Quince is a perfect fruit for the low temperature, slow-cooking technique of sous vide because it doesn’t turn to mush like its relatives, the apple and pear. This recipe is simplicity itself, and the sweet and aromatic results store nicely in the refrigerator for up to 6 months.
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Inspired by an Iron Chef America “Battle Gruyère,” my sous-vide spin on Chicken Cordon Bleu uses ingredients similar to the traditional dish, with a few tweaks. These little bundles of deliciousness consist of chicken thighs, prosciutto, and Gruyère, cooked in the water bath and finished on the stovetop with clarified butter and some fresh thyme. Serve as a main course, or as an elegant first course, accompanied by a salad.
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Sous vide is perfect for pork chops. It’s a cinch to prepare a juicy, evenly cooked piece of meat, and the size of the chops isn’t critical when cooking them in the water bath. The “pan” sauce is luxurious and rather elegant, but it is spicy; just adjust the quantity or type of chile if you prefer less heat.
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Dried beans are wonderful prepared sous vide, and these “baked” beans are tangy, sweet, and perfectly textured. Take them along on your next picnic, or serve with a cheeseburger, some ribs, or virtually any barbeque.
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In this tasty main-course salad, the marinade for the chicken becomes the dressing. You can vary the salad ingredients to suit your taste (or what’s in the fridge). The salad also makes a healthy and delicious filling for burritos or tostadas.
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Preparing a simple yet flavorful prawn curry sous vide ensures that you won’t overcook the shrimp, and the main course stays warm for hours while you fuss with other components of the meal. Serve family style with basmati rice and an array of condiments such as chutney(s), spicy mango pickle, golden raisins, shredded coconut, raita, toasted almonds, chopped raw jalapeños… you get the idea!
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 Recipe: Chicken Dockside |
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