Jul 14, 2017
Sundays are for Sous Vide
Once upon a time, Sunday night dinners were tradition in homes across the country. It was a time to visit with family, appreciate a good meal and remember the ties that bind. Sunday dinner was important – an event not to be missed.
Today, family meals have become less of a tradition thanks to the 24/7 hustle and bustle of society. Children are busier than ever, with over-scheduled days consisting of homework, lessons, and sports’ practices. And parents, thanks to smartphones and 24/7 work styles, are spending upwards of 50 hours + at work each week. Simply put: families are pressed for time, and dinner has become nothing more than a to do at the end of a long day. The joy of sitting down together to discuss the day, share stories and connect, has been overshadowed by busy schedules and tired minds.
Sous Vide is helping moms and dads across the country not only cook delicious meals consistently, but give families a new way to cook that frees up time and venture outside the same meals, week after week. Through apps like Nomiku’s EatTender, there are recipes for virtually any dish — from chicken to pizza to beverages and desserts. And with a style that exudes “cook and relax”, sous vide frees up time so that you can enjoy more time with your family, instead of laboring over a stove for hours.
We want to make Sunday about families. About spending time with those you love; sharing a laugh and being surrounded by love. Sundays should be about smiles and celebrating once again, the ties that bind. Make Sunday about Sous Vide.
Try the following menu at your next Sunday meal. We’ve got you covered from main course to dessert. For more recipes, visit EatTender.
Sous vide time: 3 hours
- 1 2 ½ to 3 lb Chicken, Trussed
- 1½ tsp Kosher Salt
- 1 Small Bunch Thyme (About 8 Sprigs)
- Black Pepper
- 5 Cups Country Bread or Sourdough, Torn into Irregular Bite-Sized Pieces
- 2 TBSP Extra Virgin Olive Oil
- 1 Cup Ramps or Scallions, Sliced (Green and White Parts)
- 4 TBSP Butter
- 4 TBSP Extra Virgin Olive Oil
- 1 Cup Chicken Stock
- 2 Ounces Meyer Lemon Juice (about 1 lemon)
- ¼ Cup Dried Sour Cherries (or Currants)
- 2 Cups Mizuna Greens (or Arugula)
- ½ Cup Almonds, Toasted and Coarsely Chopped
- ¼ Cup Parsley, Coarsely Chopped
- At least 24 hours (and up to 3 days) before cooking chicken, season it with the kosher salt. Place it on a tray lined with a rack and keep it lightly covered in the refrigerator.
- Set up Nomiku water bath and turn temperature to 65ºC (149.1ºF).
- Season the chicken with black pepper and place the thyme in the body cavity before sealing the chicken in a freezer-safe zip bag using the water displacement method.
- Submerge the chicken in the water bath and cook for 3 hours. Remove and chill in an ice water bath for 30 minutes (or refrigerated for 2 or more hours).
- Preheat oven to 450ºF.
- To make bread salad, toss bread with 2 tablespoons of olive oil, season with salt, and toast until golden brown on the edges but still somewhat soft, about 5 minutes.
- For the vinaigrette sweat ramps in the remaining olive oil and butter in a medium pot over medium low heat until softened, about 5 minutes.
- Add chicken stock, bring to a simmer, and remove from heat. Stir in the lemon juice and dried cherries.
- Remove Chicken from its bag, thoroughly pat dry, and place on a roasting tray. Reserve any pooled fat and juices and add when mixing the salad.
- Roast chicken until golden brown (the skin should puff and crisp up), about 15-20 minutes.
- Remove chicken from oven and let rest 5 minutes before carving.
- To finish salad, toss together toasted bread with the vinaigrette, mizuna, almonds and parsley, and season to taste with salt and pepper.
- After carving, serve the chicken over the salad, to catch any additional juices (it’s a very juicy bird).
Nom tip: From our community, “rub Diamond Crystal Kosher salt inside the cavity and under skin of breasts and legs…wrap loosely and let it rest in the refrigerator on a rack set in rimmed baking sheet for about 24 hours before submerging.”
Sous vide time: 1 hour
- 1 lb green beans
- 2 pats butter
- 1 tbsp honey
- 1 tbsp whole grain mustard
- 1 small shallot – thinly diced
- 2 tbsp olive oil
- 2 tbsp champagne vinegar
- 1 lemon – juiced and zest saved
- 4 dates – slivered
- 1/4th cup slivered almonds
- cracked pepper to taste
- Set up Nomiku water bath to 83ºC (181ºF).
- Seal green beans in a bag with two pats of butter and lemon juice. Sous vide for an hour. Green beans benefit a lot from cooking sous vide – they will retain their color, vibrancy, flavor and texture
- In a small bowl, thoroughly mix honey, mustard, shallots, olive oil and champagne vinegar. Remove green beans from water bath, drain and plate. Top with dates, almonds, vinaigrette and garnish with lemon zest and cracked pepper.
Nom tip: Top with dates, almonds, vinaigrette and garnish with lemon zest and cracked pepper.
Sous vide time: 1 hour 30 minutes
- 2¼ cups water, warm to the touch (about 110ºF)
- 2 TBSP honey
- 2¼ tsp (1 package) active dry yeast
- 4½ cups bread flour, spooned and leveled
- 1 TBSP kosher salt
- 3 TBSP extra virgin olive oil
- 1 TBSP extra virgin olive oil
- 1 TBSP semolina or cornmeal
- 1 recipe garlic confit (below)
- 1 tsp flakey sea salt, such as Maldon or fleur de sel
- 1 tsp freshly cracked black pepper
- 1 TBSP picked thyme or rosemary
- 1 head of garlic cloves, peeled, stem end and any discoloration trimmed away
- ¼ cup extra virgin olive oil
- 4 sprigs thyme
- Place the water and honey in a large bowl, mixing to dissolve the honey, then sprinkle the yeast on top. There’s no need to let it bubble or “proof”, ne’ermind whatchu heard.
- Add the flour, salt, and 2 tablespoons of the olive oil and mix with a wooden spoon or rubber spatula, just until a homogenous dough is formed. Drizzle the remaining 1 tablespoon of olive oil around the edges and over the top of the dough, to coat.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, at which point it should have risen noticeably, but not quite doubled in volume.
- With a rubber spatula or plastic dough scraper, scoop under the edge of the dough, then lift and stretch it over to the opposite side of the bowl. Rotate the bowl 90 degrees and repeat. Do this 2 more times, for a total of 4 stretches and folds. It may help to picture this as though you’re folding in the 4 flaps of a box. This step helps to develop the gluten in the dough.
- Recover the dough with the plastic wrap and allow the dough to rise in a warm place until doubled, about 90 minutes.
- Prepare a sheet tray by greasing it with the tablespoon of olive oil, then sprinkling with the semolina or cornmeal. Repeat the stretch and fold step before transferring the dough to the tray.
- Let the dough rest 5 minutes before flattening and stretching it with your fingertips, so it spreads to nearly fill the tray.
- Using a slotted spoon, lift the cloves of garlic out of the oil and onto a paper-towel lined plate. If some of the cloves of garlic are particularly large, you can slice them in half or in thirds lengthwise.
- Scatter the garlic cloves over the surface of the dough, then push them down so they’re partially enveloped.
- Next, sprinkle the top of the dough with the salt, pepper, and picked thyme or rosemary, then with a spoon, drizzle 2 tablespoons of the confit oil to evenly coat. Dimple the dough lightly with your fingertips, then rest, uncovered, for 30 minutes, for a final rise.
- While the dough is resting, preheat your oven to 400 degrees.
- Place the tray in the oven and bake for 40-50 minutes, or until the focaccia is golden brown and crispy on top.
- Remove the focaccia from the tray and transferring to a cooling rack.
- Cool for at least 15 minutes before slicing and nomming.
- *It should be noted that, because submerging garlic in oil creates an anaerobic environment, it presents a risk for botulism. Clostridium botulinum is a bacteria found in soil, whose spores produce a dangerous toxin under airless (anaerobic) conditions. These spores cannot be destroyed at boiling temperature (this is equally true for sous vide and conventionally cooked confit), so once cooked, this confit should be chilled and either used immediately, or kept refrigerated for no more than 1 week.
- Preheat your Nomiku water bath to 88ºC (190.4ºF).
- Add peeled garlic cloves, olive oil, and thyme to a freezer safe zip bag and seal using the water displacement method.
- Lower the bagged garlic into your bath and cook for 90 minutes. To test that the garlic is done, press a clove (still in the bag) against a countertop using the back of a spoon*—it should be soft, crushing with a small amount of pressure. If still hard, cook for 15 minutes longer.
- Once the garlic is cooked, transfer the bag to an ice water bath, and chill for 10 minutes.
- Ready to use.
Nom tip: Confit can be used immediately, or refrigerated and stored for up to a week. Be sure to use airtight bag or storage container.
Sous vide time: 15 hours (cooling)
- 1 can condensed milk
- Set Nomiku water bath to 85°C.
- Pour can of condensed milk in a sterilized glass canning jar and seal.
- Put jar so that the water covers all of the condensed milk and cook for 15 hours.
Nom tip: Eat straight out of the jar after cooling, or top cookies with it…or stuff cookies.
Tags: appitizer, menu, poultry, side dish, vegetables.
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