This recipe is another example of how sous vide can simplify your life, and how well it integrates with other techniques and cooking methods. First cook the sweet potatoes sous vide, them brown them on the grill when the rest of your meal is ready to serve. Easy and delicious!
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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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Seal raw, unshucked ears of corn in a food bag, and 20 minutes later slip off the husks without any pesky strands of silk left behind. The corn is perfectly cooked, no flavor is lost to boiling water, and there are no pots to wash. A quick roll in some melted butter, and it’s ready to serve.
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This sous vide version of a slightly spicy Indian classic is a quick and easy side dish or vegetarian entrée, the cauliflower flavorful and cooked perfectly al dente.
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We add a sous vide component to this hybrid of potato-cooking techniques from celebrity chefs Heston Blumenthal and Kevin Thornton, for in a “chip” recipe that is simpler to prepare and lower in fat, but still results in potatoes that are very crisp on the outside and deliciously tender on the inside. And there is just the right amount of salt in every bite.
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This eggplant caponata is a variation on a Mario Batali recipe. It’s basically savory chutney, with a hint of sweetness and heat, and just plain heavenly to eat on crostini or atop grilled meat or chicken.
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 Recipe: Artichokes |
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