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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This versatile accompaniment to food is not a mustard, it’s a condiment like relish or chutney. Fresh and dried fruit, spices, herbs, and a mustard seed–based sweet syrup are combined and reduced to a spicy, piquant, sweet-and-sour mélange. Mostarda is delicious served with everything from roasted meats and poultry to bread and cheese.
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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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These tasty starters marry duck confit prepared sous vide with classic Asian flavors including ginger, sesame, and soy sauce. The savory egg rolls are served with a sticky-sweet hoisin sparked with homemade quince brandy.
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 Recipe: Hamburgers, Seriously |
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