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By Anonymous Modernist 760
Thanks for putting up this forum 🙂
I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
Linguine with Squash, Goat Cheese and Bacon
Serves 4 as Main Dishor 6 as Side.
I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.
6 slices bacon
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1-1/2 c chicken broth
1 tsp kosher salt
4 oz soft goat cheese, crumbled
1 lb linguine, cooked
1 T olive oil
2 tsp freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Keywords: Main Dish, Easy, Vegetables, Dinner
( RG2158 )
Olla podrida sous vide
Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
For two servings
* 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
* 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
* 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
* 100g Chicken breast, cooked SV 2h/58°C, large dice †
* 100g Chorizo, sliced approximately 4mm †
* 125g Chickpeas (garbanzos), soaked overnight in water †
* 1 Onion chopped medium-fine †
* ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
* ½ Celeriac approx. 200g quartered, sliced about 2mm
* 2 Carrots sliced approximately 120g about 3mm
* 1 Leek approximately 20cm / 100g sliced about 5mm
* Extra virgin olive oil
* Rice bran oil
* Dried parsley qs, aromatic, black pepper
† Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
Boil chickpeas in water for 30-60 min.
Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
Reduce heat. Season to taste. Add parsley.
In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
Sear one kind of meat at a time and transfer to the pan with the vegetables.
By Chef Hermes Blog
Warm Onion Bavarois
* 300g Sweet Onion purée
* 250g Whole milk
* 150g Whipping cream
* 150g Chicken stock (or fresh vegetable nage, not stock cubes)
* 3.5g Gellan gum
Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
In a pan (but not on the heat), whisk together all the ingredients.
Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
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