Rabbit is on menus all over Europe, but it can be difficult to find here in the U.S. It’s worth tracking it down, though, as it is flavorful and delicious. The confit of rabbit is prepared sous vide, and the daube, or stew, is put together conventionally on the stovetop. A few minutes in the oven before serving, to brown the pastry crust, and you have smashing meal fit for company.
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This variation on old-fashioned meat-stuffed cabbage rolls not only modernizes the cooking technique, it ups the flavor profile, too, with the addition of dried fruits for sweetness, ground spices for aroma and essence, and lemon juice and vinegar for acidity. Delicious and satisfying.
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With a few tweaks here and there, this longtime favorite made an ideal sous vide dish. Based on the classic British Cheesy Cauliflower Bake, it’s the comfort-food equivalent of our Mac and Cheese — rich, flavorful, and perfect for those brisk fall evenings.
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Preparing this delicious soup sous vide allows you to skip several steps — everything but the shrimp and chorizo topping goes into the bag after the garbanzos are soaked overnight. The soup would also be wonderful, and a vegetarian option, with roasted red peppers as the garnish. Easy, nutritious, and very, very good.
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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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 Recipe: Beef Brisket |
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