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Sara

Sara and me

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Finished Chinn’s story, The English Wife. What a great read. Could hardly put it down. I’m reading 3-4 books a week these days, and am so happy when I have a book I can’t wait to get back to. Really the story is about two sisters. Partly in Norwich, England, then in Newfoundland. One there, one here. And some of it takes place during WWII in Norwich, and much of it Newfoundland, then, and more recent. I loved the part of the book that took place on 9/11 when flights were diverted to Newfoundland. Family secrets, family lies, much anger between the sisters. There’s romance. There’s war. There is love of family. Particularly I savored the descriptions of Newfoundland, mostly rock, if you’ve never been there. It’s a twisted tale, by that I mean the family secrets which become the undoing. It’s a bargain on amazon right now, as I write this.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

Jamie Ford has written another good one, Love and Other Consolation Prizes. Remember, he wrote The Hotel on the Corner of Bitter and Sweet. Loved that book. This one takes on a rather ugly part of America’s past, when Chinese people were treated like trinkets. Ernest Young is such a boy, who ends up being a “prize” at an event, and with great angst, ends up as a kind of servant at a high-class bordello in Seattle. Yet, the women and girls there become HIS family. He is intelligent and learns many lessons. Eventually, when society women battle to close down such houses of ill repute, he leaves that life, with his wife. They have children. The bulk of the book is about the early years around the turn of the 20th century, then you pick up the threads nearing the end of his life, and his wife’s. There are any number of small mysteries, which unravel with a word here or there – you know that word foreshadowing? Really interesting read.

In between more literary novels, I bought a comedic memoir . . . Juliette Sobanet’s Meet Me in Paris. There’s the falling apart of a marriage (and divorce), but in the inbetween, she decides to take a trip (sans husband) around Europe to get her head straight. The kind of tour that would drive me crazy, but it was one night, maybe two at each major city. She knew no one, but soon enough bonds with  three other women. Then she has a chance-meeting of a young Frenchman who had been an exchange student in her home town. They’d lost touch, yet there were definitely sparks there, never realized. Some of the touristy stuff was trite, I must say, although the women do try to take in all the major sites, if only for a few minutes. There is plenty of humor. Some steamy stuff too as she meets up with the young man in another city. Apparently it’s a happy-ever-after story. Great literature it is not, but it was a fun romp, so to speak.

Recently finished Thomas Nelson’s The Hideaway. It seems like there are SO many novels out there about families finding, inheriting or otherwise going to an old house with memories. Especially ones on the water. With stories to tell. It’s a great way to introduce some light mystery to the telling of some other family story. In this case it’s Sara’s grandmother who was enigmatic in every way. And Sara inherits the run-down, ramshackle B&B on Mobile Bay. Cute story with lots of twists and turns.

Also just finished James Conroyd Martin’s Fortune’s Child: A Novel of Empress Theodora (Book 1 of 2). Theodora grew up the daughter of a circus performer, but then moved onto “the boards,” as acting was called back in Byzantine times (Constantinople, 6th century). She always had high expectations – she just “knew” she was going to accomplish great things. She was an occasional prostitute, a mistress, and then, behold, the son of Emperor Justin is mesmerized by her beauty, takes her on, and makes her his wife, amid much royal machinations. A young eunuch also plays large in the story too, a man hopelessly in love with Thea, but knows his love can never be returned or fulfilled. He becomes an historian to the Empress. Quite a story – much of it chronicles her early life and not a lot of it in Constantinople. But riveting story.

I’m doing SO much reading of late. Read this book in one day. The Glass Hotel: A novel by Emily St. John Mandel. Loosely based on the story of Bernie Madoff (Ponzi scheme), it tells a novelized version of a man with incredible power and charisma who gathers a group of willing partners. It’s about the people he cuckolded, and the people who took him down. At the beginning drugs come into play and I almost didn’t continue, but that was a very short section. Well worth reading. Lots to discuss if you’re looking for a book club read.

Once in awhile I read a poignant animal story, as you know if you’ve followed this sidebar for any length of time. Craig & Fred: A Marine, A Stray Dog, and How They Rescued Each Other by Craig Gross, tells the story of his military duty in Afghanistan, in a war zone. And how his unit befriended a dog, a stray, and how that dog really did become his lifeline. Soldiers aren’t supposed to have any attachment to the stray dogs, let alone bring them onto the home base where he spent part of his time. His unit all fell in love with Fred, but Craig was obviously the dog’s first love. A very inspiring story; a few tears were shed here and there as I read it. Fred now lives here in the U.S. against all odds.

Also read Cara Wall’s new book, The Dearly Beloved: A Novel. It tells the story of two couples. The two husbands become co-pastors of a New York City church. The wives? Oh my, are they ever different. They don’t abide. The husbands try to get a grip on their jobs, pastoring, preaching, and keeping the wives happy. There is joy, grief, a tiny bit of religion, and likely this book wouldn’t make you think much of pastors. They’re flawed as we all are. Quite a read, for one of my book clubs. I had hoped the book would paint a brighter picture of the profession (I have a wonderful pastor at my own church).

Loved-loved Gregory Buford’s memoir, Kept: An American Househusband in India. He aims to be a U.S. diplomat, takes the tests and fails. On a whim, his wife takes the test and is hired. Their first assignment: Chennai, India. They spent two years there, with his much-loved wife going off to do diplomatic duties (albeit at a low level – everyone must pay their dues at the beginning) and Greg is left at home to deal with the servants, the house, the beggars, the nanny, the construction next door, shopping, and also partly caring for their infant. He is a consummate humorist and can find chuckles in almost every task. I ate this book up in one go. LOL funny and interesting on all fronts.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story, centered around a tragic event in their small town in Minnesota. About how he reviews his memories as he grows old, looking at the people, the event, and his part in it.

Shirley Ann Grau’s book, The Keepers of the House. Hmmm. Much to think about. [from an amazon review]: There is a reason it won the Pulitzer Prize in 1965. Seven generations of Howlands have lived on this rural Alabama plantation in good times and bad. It tells the story of this family from the time its patriarch settled the land in the early 1800s to the mid-20th century. Abigail Howland, who came to the house as a little girl, lives with her crusty but loveable grandfather. Her grandfather’s forbidden love life is an open secret, but long after his death it is Abigail who must pay the price for a love match Southern society could not abide. Lots of sub-stories. Very interesting read.

Marie Martin wrote Harbored Secrets. From amazon: In May of 1935, Blinny Platt’s homestead shack burns to the ground forever leaving her family asunder, scattering them like the embers flew on the Montana wind. She was only 8, sent away and in charge of her little sister. She could handle that because Platts take care of Platts. However, it is the hidden secrets of her parents smoldering beneath the charred remains that haunts Blinny until 1982. She once again leaves the home place to build a house for herself. As the foundation is poured and the walls go up, each of the hurtful memories are uncovered. Finally the mystery, left in the ashes of the burned home, is revealed. How could her mother do what she did? Very interesting read.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee. Everyone should read this one.

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones. DIdn’t like it much, but others do.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Chicken, Sous Vide, on June 14th, 2017.

sous_vide_red_chile_chicken

I know most of you don’t have a sous vide, so just skip this one. But if you do, you DO need to try this recipe. It’s a winner.

Now that I’m a family of one, I don’t use my sous vide very often. My DH and I were just at the point of perfecting steak on the barbecue, but pre-cooked in the sous vide. I very rarely make steak for myself (alone), but if I did, I might try it again. Sometimes it’s just easier to use the older method (searing, then putting it off-heat in the barbecue, closed, until it reached about 120°, then quickly searing it again for a minute of so until it reached 125-128°F).

Anyway, I’ve subscribed to Milk Street, the new magazine from Chris Kimball (formerly the geeky guy from Cook’s Illustrated – he started the company many years ago). He got ousted by their board and started up his own, very similar business model. No TV shows yet, but they say it’s coming. The magazine is different than C.I. in that the articles are shorter, and it’s filled with color photos, which I like. It’s the identical format (shape, size and frequency of issues) and I also listen to the podcasts from the new Milk Street kitchens.

Image result for ancho chilesSo, anyway, the May-June issue had a double-spread about sous vide. In it J.M. Hirsch writes that you can make a perfect poached egg in 45 minutes at 145°F. I may have to try that one. There are much cheaper sous vide instruments (using your own container) than when I bought mine. Mine was several hundred dollars. New immersion pods start at $79 (Sous Smart) and $129 (Anova). And another new one that uses a phone app to run it (they liked that one a lot, called Joules) for $199. They perfected this chicken recipe and it sounded so intriguing I just had to try it. I halved the below recipe (using one packet of boneless, skinless chicken breasts from Costco, which contained 2 nice-sized breasts) and I actually  used ordinary ziploc bags instead of digging out my vacuum sealer. You lower the filled bag in water until it reaches the zip portion (but it’s unzipped at this point), then press out all the air and zip it. Am not sure the zip tab type would work for this. Anyway, that worked just fine using Ziploc. Picture at left from chefsinfo.com.

sous_vide_chicken_in_bagI made one other change – I didn’t have any ancho chiles (dried) in my pantry. Anchos are dried pasilla chiles, which have such a very unique flavor. I need to get some, because I’ll be making this recipe again. So instead, I used guajillo, which are mild flavored and similar. Otherwise, I followed the recipe except for browning the chiles. Seems kind of redundant to me. The sauce you make is quite easy to do and it’s full of flavor, but hardly any heat at all. I refrigerated the chicken packets for an hour or two while I heated up the sous vide, which should have kind of marinated them. I have a rack for my sous vide and I used it to make sure the chicken packets were kept submerged completely. Timer set for 1 1/2 hours and then I made the sauce and cooked some fresh asparagus and my dinner was done.

Oh my. The chicken was SO tender, and absolutely perfectly cooked through and juicy. I could practically cut it with a fork, though I did use a knife. Loved the chile flavor, the smokiness of the dried cumin. Couldn’t taste the cinnamon. The chiles completely dissolve in the sauce (because you whiz it up in the food processor). The sauce was an absolute cinch to make and dinner was ready with a bit of cilantro on top. Don’t dilly dally once they’re done as the chicken is hot and you don’t want to eat it lukewarm. A definite make-again dish.

What’s GOOD: everything about it was good. The chicken was PERFECTLY cooked and as juicy as chicken could possibly be. Easy to do in the sous vide. You could easily make the marinade/sauce ahead of time and combine them just before cooking. I have a second packet left over and from the article I understand it will be just as tender and good as the first time. Loved the sauce – mild and very flavorful. Not hot because anchos or guajillos are mild chiles.

What’s NOT: not much unless you don’t like the hassle of cooking sous vide.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

* Exported from MasterCook *

Sous Vide Red Chile Chicken

Recipe By: Milk Street magazine, 2017
Serving Size: 4

2 tablespoons grapeseed oil — or canola oil
2 ounces dried ancho peppers — stemmed and seeded
2/3 cup water
1 tablespoon dried oregano — Mexican type if available
2 large garlic cloves — smashed
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 boneless skinless chicken breast halves
SAUCE:
2 tablespoons butter — salted if available
1 tablespoon lime juice
GARNISH:
1/3 cup cilantro — chopped

1. Preheat sous vide to 145°F. (And yes, after 1 1/2 hours of immersion, the chicken breast will be perfectly cooked, even though the water temp is below the usually accepted cooked chicken temp.)
2. In a medium skillet, heat oil until it shimmers, then add chiles and toast until lightly browned, about 20 seconds (I skipped this step). Transfer to a food processor, saving the oil in the skillet. Process until coarsely chopped (I had to tear some of the pieces into smaller ones), about 30 seconds.
3. In a small saucepan bring the water to a boil. Add the chile mixture, oregano and garlic. Cover and remove from the heat and set aside for 15 minutes.
4. In the food processor combine the sugar, vinegar, salt, pepper, cumin, cinnamon and the little bit of reserved chili oil from the frying pan. Add the chile-water mixture and process until smooth, about a minute, scraping the bowl as needed.
5. Place each chicken breast into a vacuum-seal bag and add an equal portion of the chile mixture to each one. Squeeze the bag a bit to coat the chicken evenly. Seal each chicken breast, then refrigerate for a few hours if time permits. If not, place breasts in sous vide. Chicken packets must remain completely under the water, not floating. Once the temperature reaches 145°F again (usually just a few minutes), set a timer for 90 minutes.
6. When chicken is cooked, remove from sous vide. Pour the juices from inside each bag into a saucepan and simmer until liquid is thickened slightly, about a minute or two. Off heat add the butter and lime juice. Serve the chicken drizzled with the sauce. Garnish with chopped cilantro.
Per Serving: 322 Calories; 15g Fat (42.5% calories from fat); 30g Protein; 17g Carbohydrate; 4g Dietary Fiber; 84mg Cholesterol; 1484mg Sodium.

Posted in Chicken, Sous Vide, on December 19th, 2013.

chicken_tikka_masala_sous_vide

The last time I made Chicken Tikka Masala, I said it was the be-all, end-all recipe (from America’s Test Kitchen) and that I’d probably never try another one. And then I read this recipe using the Sous Vide Supreme PSV-00144 Promo Pack Cooking System. I know that most of you don’t have a sous vide machine, so I’m also including the same recipe done in the slow cooker. And this is surely the time of year when it would be so nice to throw something in the slow cooker, a fix and forget kind of meal.

Do I get cravings? Sure. Like most people, I presume. In #1 position is chocolate. Oh how I wish I didn’t crave it. Not every day, but almost. I do my best to grab about 6 chocolate chips and be satisfied with that. Usually it works. In #2 position is Mexican food. As I’ve explained ages ago here on my blog, growing up in San Diego I went to a favorite restaurant in Old Town (called Aztec Dining Room – long ago closed after the mamasita passed away and the daughter just didn’t want to run the restaurant without her). We, as a family, went there at least once a week. My mother never cooked Mexican food that I can remember – maybe she made cheese enchiladas once in awhile – and she made Tamale Pie. But, I grew up with a craving for Mexican food. In my 20-35 age range I didn’t always live in places where I could go to a Mexican restaurant or buy the ingredients. But once I returned to Southern California, I could happily and easily ease the craving for a good taco or chile relleno (my usual Mexican meal of choice) at our local Mexican places.

Then, probably in 3rd place is Indian food. I don’t cook Indian all that often. Maybe once a month. In between times we go out to a couple of our local restaurants for it.

As a cook who likes to make all kinds of ethnic food, if I have a craving it’s usually not a big deal to just make it myself. And we have several Indian restaurants nearby that do an admirable job; this time, though, I did make it myself. And  yes, I was craving Indian food. I wanted chicken in that wonderful creamy sauce – tikka masala. Really, tikka masala is so easy to do, and as I read the recipe at the Sous Vide Supreme website, it just sounded so good – and easy!

The joy of using the sous vide is that whatever you cook, it cooks long and slow at a temperature way below what you’d get on the stovetop or even in the oven. Chicken breasts cook at precisely 146° F. I’ve made lots of different meats in the sous vide, but I’d never done chicken breasts until now. And oh, was it easy and was it ever tender and juicy. They cooked for precisely 2 hours. I vacuum sealed them with just a bit of butter in the packet, and in they went. The sauce what whizzed up in the blender and consisted of crushed canned tomatoes, half and half, ginger, garlic, honey, paprika, cumin, turmeric, coriander and salt. That’s it. That was placed into a Ziploc (freezer) bag and was also placed in the rack in the machine. It sat there for 2 hours also. When I was ready to serve dinner, I removed the packages, poured the sauce, as is, into a pitcher, removed the chicken breasts to a cutting board and cut nice-sized thick slices and placed them on top of some basmati rice and drizzled the sauce over the top and garnished with cilantro. Was that ever easy! With a green salad, there was dinner.

The only thing in the sauce to give it heat (it did have a little) was the ginger. If you or your family are sensitive to heat, use a bit less, perhaps.

What’s GOOD: how very easy this was to make. Also, love-loved the tender, juicy chicken. Even our 2 teenage grandchildren who were here for dinner commented about how juicy the chicken was. For kids, that was interesting to hear them say – that they’d even notice! You can see from the photo – look at the chicken – it’s almost pink. But it isn’t. It’s just that perfect kind of done. Also loved the flavoring in the sauce. It was so easy to make in the blender and pour right into the bag. I had not a single dirty pan to be washed! Just the salad bowl, plates and silverware. How easy is that?

What’s NOT: well, you do have to plan just a bit ahead, but only 2+ hours (or 4-8 for slow cooker). And, you do have to have a sous vide machine. Or, use the slow cooker – see recipe below. I’ll definitely be making this again.

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Tikka Masala Sous Vide

Recipe By: blackpeppercorn.com and sous vide supreme website
Serving Size: 4

CHICKEN BREASTS:
4 boneless skinless chicken breast halves
2 tablespoons butter — (28 g)
1 pinch salt and pepper
TIKKI MASALA SAUCE:
1 can canned tomatoes — (about 2 cups/240 ml)crushed or strained
2 cups half and half — (480 ml)
1 inch fresh ginger
4 garlic cloves — peeled
1 1/2 tablespoons honey — (22.5 ml)
1 tablespoon paprika — (15 ml)
1 tablespoon ground cumin — (15 ml)
1 tablespoon turmeric — (15 ml)
2 teaspoons ground coriander — (10 ml)
1 1/2 teaspoons salt — (7.5 ml)

2 cups cooked rice — (320 g) for serving (Basmati preferred)
Fresh cilantro — for garnish

1. Fill and preheat the SousVide Supreme to 146F/63C.
2. Sprinkle salt and pepper on the chicken breasts; put them and the butter into cooking pouches and vacuum seal.
3. Into a blender or food processor, add the tomatoes, cream, ginger, garlic, honey and spices and process until smooth.
4. Pour the sauce into a large (gallon/3.8 liter) zip-closure plastic bag. Lay the bag flat, holding zip closure edge up so the contents don’t leak out. Press most of the air out of the bag and seal.
5. Submerge the pouches of chicken and sauce in the water oven and cook for 2 hours.
6. To plate: slice the chicken and drizzle generously with the tikka masala sauce.
7. Serve over rice and garnish with cilantro.
Per Serving: 515 Calories; 22g Fat (39.0% calories from fat); 35g Protein; 44g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 1055mg Sodium.

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Chicken Tikka Masala Slow Cooker

Recipe By: blackpeppercorn.com
Serving Size: 4

4 boneless skinless chicken breast halves
2 tablespoons oil
2 cups crushed tomatoes — canned
1 piece fresh ginger — peeled, about 1 inch, cut into chunks
4 garlic cloves
1 1/2 tablespoons honey
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon turmeric
2 teaspoons ground coriander
1 1/2 teaspoons salt
2 cups half and half
4 tablespoons cilantro — for garnish

1. Add tomatoes, ginger, garlic, honey and spices to a blender and process until smooth.
2. Cut chicken breasts into 1-inch cubes.
3. Heat oil in a skillet and brown chicken. Turn after a couple minutes on each side, but do not cook completely.
4. Add the browned chicken to the slow cooker.
5. Pour in the blended tomato mixture. Stir so all the chicken pieces are coated in the sauce.
6. Cover with a lid and set slow cooker to low and cook for 8 hours (or 4 hours on high).
7. During last 10 minutes of cooking, in a saucepan, gently heat the half and half to just below a simmer (do not boil). Pour into the slow cooker and stir well.
7. Cover and turn off slow cooker; allow mixture to rest for about 10 minutes.
8. Serve on rice and garnish with cilantro.
Per Serving: 444 Calories; 24g Fat (46.5% calories from fat); 34g Protein; 27g Carbohydrate; 4g Dietary Fiber; 113mg Cholesterol; 1096mg Sodium (this sodium amount can’t be correct . . . ?).

Posted in Sous Vide, on December 10th, 2012.

salmon_sous_vide_130_dill_sauce

You really don’t need a SousVide Supreme Water Oven in order to make this salmon dish. It’s just poached salmon,  served with an easy dill sour cream-mayo sauce on top.

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Posted in Grilling, Pork, Sous Vide, on April 13th, 2012.

boneless_pork_chops_sous_vide_131

Even using the sous vide, the prep work may require a couple of steps – as in this case. First I soaked the pork chops in an apple brine for 24 hours, then they went into the sous vide for several hours with some seasonings. Worth the effort for sure.

After several weeks, I’m still learning my way through using the SousVide Supreme Sous Vide Water Oven. The process doesn’t come naturally like stove top sautéing, or grilling or simmering. But I’m getting the hang of it. This time I pulled some pork chops out of the freezer that I’d already prepped. I’d bought one of those big packages of boneless thick pork chops at Costco. Here’s what I did to the whole batch:

  1. Soaked them in a big Ziploc bag in Tyler Florence’s Spiced Apple Brine. For 24 hours. I drained it, then . . .
  2. Put two small chops each into vacuum pouches (still left open at this point).
  3. Added to each pouch a little sprinkling of capers, about 1 teaspoon of Dijon mustard and kind of mushed it around on one side of the meat, about 1/2 teaspoon of fresh chopped rosemary and some pepper. Then I sealed them up with the vacuum sealer.

pork_chops_bagged_rackAt this point I froze them so it would be easy to prepare once they were defrosted, which I did 24 hours ahead of serving. The day of, I put them in 131° water in the Sous Vide, and let them cook for about 6-7 hours (the range is 5-8 hours – meaning they’d be done in 5 but they can hold at that temp for up to 8 hours). My DH fired up the gas grill and just seared them for about 1 1/2 minutes per side. I made a kind of a raita sauce on the side (sour cream, fresh chives, minced cucumber, lemon juice, a little jot of champagne vinegar, some fresh herbs, salt, pepper). I’d also done some of the pork in a curry kind of flavoring mix, but none of us cared for it much – so that’s why I made the raita style side. Raita goes mostly with Indian food (you can see the yellow curry in the upper pouch), but it was nice enough with this.

So how was it? Wonderful! The meat was tender as could be – it was perfectly cooked through, pink in the middle too. If you are cooking pork from a raw state the USDA recommends you cook it to 143° to kill the pathogens. But using a sous vide, several hours of that slow cooking provides the same bug-killing at 131° (according to my sous vide information). In my sous vide cookbook, it indicates that pasteurization of meat (beef, lamb, pork) occurs  after 2 hours (1 1/4 inch thick meat). Thinner meat takes less time. So even though the meat was pink in the middle, it was completely cooked and safe.

What I liked: just how tender the meat was, and how flavorful the little seasoning in it was. Brining was definitely the way to go.

What I didn’t like: really nothing. I’d definitely make this again. I’ll likely make a different sauce.

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Pork Chops with Spiced Apple Brine (Sous Vide 131°)

Recipe By: My own concoction
Serving Size: 4

30 ounces boneless pork top loin chops — about 1″ thick
2 T. Tyler Florence’s Spiced Apple Brine
3 cups water
POUCH SEASONINGS:
4 tablespoons capers — drained
2 teaspoons Dijon mustard
1 1/2 teaspoons fresh rosemary — chopped
Freshly ground black pepper

1. In a large Ziploc plastic bag combine the apple brine mixture (a flavored salt) and water. Add pork chops, seal bag and rest in refrigerator for 24 hours, turning at least once.
2. Remove chops from brine, drain and pat dry with paper towels.
3. Place 1-2 chops into vacuum seal bags and divide the seasonings (capers, mustard, rosemary and pepper) amongst the bags. Spread the mustard over one side of each chop. Seal bags using vacuum sealer. Pouches can be frozen at this point if desired. When ready to use, defrost for 24 hours in refrigerator (or put them in a bowl of cold water for about 3 hours at room temp).
4. Preheat sous vide to 131°. Place pouches in the water for 5-8 hours.
5. Remove from sous vide, cut open pouches and sear the meat on an outdoor grill (or on an indoor stovetop grill) for about 1 1/2 minutes per side, just to give the sides an attractive appearance. Serve immediately.
Per Serving: 249 Calories; 9g Fat (35.5% calories from fat); 38g Protein; trace Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 193mg Sodium.

Posted in Beef, Grilling, Sous Vide, on April 9th, 2012.

ribeye_steaks_sous_vide_131

Whether or not you have a sous vide, you could still make the deliciously spicy (horseradish) and pungent (Dijon mustard), yet sweet (honey) and herby (fresh mint) glaze that goes on the steaks. I loved the glaze and would definitely make it again. The steaks were good too!

steaks_stacked_in_rackWe had offered to take ribeyes to our son and daughter-in-law. For Sunday dinner. So, I decided to sous vide them, since I hadn’t done that before, with steaks. $35 worth of steaks (3 very thick choice ones from Costco) went into individual pouches (pictured left, in the rack that comes with the SousVide Supreme Sous Vide Water Oven. I cooked them at 131° for about 2 1/2 hours. The sous vide directions say you can cook these for 2 to 8 hours. What that means is they’re done in 2 hours, and you can hold them at that temp for a max of 8 hours. After 8 hours the meat will begin changing its chemistry (at least that’s what I think it means). I quick-chilled them in a big bowl of water and ice once I removed them from the sous vide and took them to our kids’.

Once we were about ready to eat I removed the pouches from the refrigerator, slathered on the glaze (more about that below), put them on a hot-hot stove-top grill and seared them. I’m still learning all these techniques – and I learned another one on this occasion. When you try to sear cold steaks that have been cooked sous vide, you need to leave them out at room temp for awhile. I seared them, cut into them and discovered that the searing (about 1 to 1 1/2 minutes per side) didn’t heat the meat all the way through, so the centers were still a bit tepid. I put them back on the grill for another 3-4 minutes total and they were just perfect. It would be ideal to open the cooked pouches (when they’re at 131°) slather on the glaze and put them directly on the grill. Next time I’ll do that.

mustard_horseradish_mint_glazeNow the GLAZE . . . it’s so very simple to make. Stir in a small bowl the mustard, bottled horseradish, honey, mint and pepper (I didn’t add any salt). The only thing you need to remember is that with honey in this glaze, it will make the steaks caramelize very quickly – long cooking would make the glaze burn. Soooo, if you make this glaze for regularly-cooked barbecued steaks, don’t put it on the steaks until they’re just about finished – like during the last 3-4 minutes of cooking. You could also put it only on the top (glaze the top after you’ve seared one side and turned it over). The sauce is piquant. Mustardy. Spicy and herby. This recipe came from Jason Logsdon’s sous vide book Sous Vide Grilling.

What I liked: I loved the sauce. I’d have liked it served at the table too, so I could have dipped each piece of meat into it. A lot of the sauce ended up on the grill itself, stuck to it (I used a ridged grill to get grill marks). The steak was tender enough (not the most tender I’ve ever had) but it was consistently pink through the whole steak, which I liked too. The sous vide approach went fine – I’d just make sure to take them out of the pouches and go directly onto the outdoor grill next time.

What I didn’t like: really nothing specific. I could have wished the steak itself was more flavorful – seems to me like some steaks you buy just don’t have a lot of beefy flavor anymore. Why is that?

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Smoky Ribeyes With Spicy Sweet Mint Glaze (Sous Vide 131°)

Recipe By: Sous Vide Grilling
Serving Size: 4

STEAKS:
2 1/2 pounds ribeye steaks
1 teaspoon chipotle chile powder
1 teaspoon thyme — powdered or crushed well
1 teaspoon sweet paprika
Salt and freshly ground black pepper to taste
GLAZE:
1/2 cup Dijon mustard
3 tablespoons horseradish — bottled
1/4 cup fresh mint — minced
6 tablespoons honey

1. Preheat sous vide oven to 131°.
2. In a small bowl mix the chile powder, thyme and paprika together and sprinkle on both sides of the steaks. Sprinkle with salt and pepper to taste.
3. Vacuum seal the steaks individually and place in sous vide for a minimum of 2 hours, and not longer than 8 hours.
4. GLAZE: In a small bowl combine the ingredients and mix thoroughly.
5. Preheat outdoor grill (or use indoor grill or use a portable torch) to high. Remove steaks and slather with the glaze. Sear steaks on both sides just long enough to acquire grill marks or to brown the meat. Your aim is not to cook the meat any further – at 131° the steaks will be medium rare already – you’re just searing the meat to look more attractive.
Per Serving: 712 Calories; 18g Fat (26.1% calories from fat); 85g Protein; 31g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 568mg Sodium.

Posted in Miscellaneous, Pork, Sous Vide, on April 3rd, 2012.

pulled_pork_sous_vide_131

Another experiment with sous vide cooking. This time I made pork shoulder (pork butt), cooked it at 140° for 48 hours. And I served it with a very tart North Carolina vinegar sauce instead of the usual ketchup-based barbecue sauce that’s more typical. Mostly I did that because my DH is a diabetic and very rarely eats pulled pork because the traditional BBQ sauce just sends his blood sugar skyrocketing.

At least once a week I’m experimenting with my SousVide Supreme Sous Vide Water Oven. Not every dish I’ve made has made it to a post on my blog, as I’m not experienced enough yet. One pork dish I made was not very good (pork chops were too thin, I think, so it overcooked). I’m liking the long, slow cooking for more things – the less tender cuts. Not steaks and such – they are best with relatively little sous vide cooking. I had a big chunk of pork in the freezer – I’d purchased a gigantic pork shoulder a month or so ago, at a great price and cut it up into smaller cooking portions. But I didn’t have a sous vide cooker then. So the meat was just vacuum sealed with nothing whatsoever in it. I decided to just go with it that way. Nothing else in the pouch but the meat. No salt. No pepper. No onions or seasonings of any kind. I knew I’d need to doctor it up with seasonings later.

So I did some reading about barbecue sauces. Goodness, but there are a lot of different types. I knew there was a Memphis style, and St. Louis style, but that was about it. Referring to one of my Steven Raichlen books, Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes, I hunted through all the dozens of possible permutations, trying to find one that was low on sugar. We’re mostly tuned into such sauces containing lots and lots of ketchup. Then I read about the sauce that is the favorite with folks in North Carolina. It’s a vinegar sauce and has nary a teaspoon of tomato in it – like ketchup or tomato paste.

pig_picker_pucker_sauce_ingredientsSo here’s what’s in it – onions sliced thin, apple cider vinegar, water (not pictured), red chili flakes, sugar, salt and pepper. It’s not cooked. You merely combine the ingredients in a bowl (non-reactive) and stir it up. I made it ahead because I wanted the onions to soften a bit in there, which they did. Not only did they soften in texture, but the soaking takes away some of the fresh astringency from raw onions. I covered it and just let it sit out on the counter for several hours.

What you need to know about this sauce is that you combine it with the shredded pork and the meat just absorbs a lot of the vinegar sauce. No, it’s not sour (because the meat has a lot of sweetness to it). You’d think it would be sour. I was unsure enough about this sauce that I took a piece of pork and gingerly dipped it into the sauce to sample it. Oh my. GOOD. Amazing, I thought.

I cut up some green cabbage and put just a little bit of the vinegar sauce on it and served that with the sliders – to put onto the sandwich itself. The meat – so tender and juicy. I added about a cup of the onions and vinegary sauce to it and let it sit for about 5 minutes before I set out the slider buns, the meat, the cabbage. I let everyone make their own sliders. I also made a delicious cabbage salad which I’ll post in a couple of days.

What I liked: the texture and taste of the pulled pork. It was incredibly tender after 48 hours of sous vide. The vinegar sauce was outstanding. I loved it! For left overs I put out regular barbecue sauce (bottled) and some eaters had some of that too.

What I didn’t like: nothing. It was really, really good.

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Pig Picker Pucker Sauce

Recipe By: Steven Raichlen’s Barbecue Bible: Sauces, Rubs and Marinades, 2000
Serving Size: 12
Serving Ideas: This sauce is best with pulled or chopped barbecue pork (this amount will saturate about 4-8 pounds of meat). If desired, reserve just a little bit to pour and mix over some chopped cabbage (which you can pile onto the sandwiches). This style of tart sauce is from North Carolina, an area that has no interest in sweet tomato or ketchup-based barbecue sauces.

1 1/2 cups cider vinegar
3/4 cup cold water
2 tablespoons sugar — or to taste (I used Splenda)
1 tablespoon hot pepper flakes
1 small onion — thinly sliced
1 1/2 tablespoons kosher salt — or to taste
1/2 teaspoon freshly ground black pepper

1. Combine all the ingredients in a ceramic or glass (not metal) bowl. Stir to dissolve dry ingredients.
2. Can be made ahead, but can also be made just before using. It’s best added to the meat and allowed to soak in some before serving. If it’s allowed to sit awhile it will mellow-out the onions a little bit.
Per Serving: 16 Calories; trace Fat (0.8% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 706mg Sodium.

. . .This recipe hardly even deserves an entire recipe box listing – it’s just pork shoulder, vacuum sealed, done in the sous vide for 48 hours. Done.

Pulled Pork Sous Vide 140°

Serving Size: 8

3 1/2 pounds pork shoulder

1. Preheat sous vide to 140°.
2. Vacuum seal the pork and place in sous vide. Cook for a minimum of 24 hours, and up to 48 hours (do the 48 if you can).
3. Remove meat, trim away visible fat and shred pork by hand or with a fork.
Per Serving: 352 Calories; 27g Fat (70.2% calories from fat); 26g Protein; 0g Carbohydrate; 0g Dietary Fiber; 106mg Cholesterol; 97mg Sodium.

Posted in Beef, Sous Vide, on March 30th, 2012.

mustard_sauce_on_corned_beef

Even if you don’t own a sous vide, you could make this in your slow cooker on low. And in either case, make the microwave creamy mustard sauce to serve on the side.

It seems that the only time of year I make a corned beef is in March, near to St. Patrick’s Day. Otherwise if they’re available in the markets I just don’t “see” them. I bought mine at Trader Joe’s. And if you haven’t noticed, corned beef is mighty pricey! I was shocked. My small 3-pound corned beef was nearly $17. And it would barely serve 6 people. But I wanted to try cooking it in my SousVide Supreme Sous Vide Water Oven. For those of you who aren’t into sous vide, just skip down below to the sauce part if that’s what interests you.

Consulting a variety of sources about the sous vide corned beef (2 cookbooks and about 3-4 online recipes, plus a phone call to my sous vide expert, Russ), I finally decided to cook it for 10 hours close to 180°. By the time I decided what to do, it had gone past the point that I could cook it for 48 hours. I was down to 24, so obviously I did the 10-hour cook. Actually I set the temp to 178°.

To say that I had some difficulty would be an understatement. I’m new enough to sous vide that I was in alien territory when I came into the kitchen, 3 hours into the 10 hour cooking and found the lid of the Supreme standing nearly upright, tipped up at about 75°. At 8 that morning I’d pressed the corned beef into the Supreme’s accompanying rack, and placed the rack in Supreme, with the meat on the bottom rung, put the lid on top and left the house. In the interim time, somehow, fluid had rendered out of the corned beef which creates a gas, so there was a whole lot of air in the pouch. The gas/air was a lot stronger than the rack in holding the roast underwater and it had actually turned the rack upside down, hence popping off the top of the machine. So, the beef was more or less floating on top. Not exactly what sous vide is all about.

I had to manhandle the darned thing to get it turned back down-under, on went the lid and I put a bunch of book on top of the lid. No more mishaps exactly. BUT, after 10 hours I dismantled everything and lo and behold, the roast had come loose again and had pushed itself toward the top. About an inch of the roast was up above water line. Sigh. But, since I cooked it at 178° I knew the meat was done. No fluid had leaked out of the bag – at all – and no water had leaked into the roast. It’s a chemistry thing, though, about the gas. Next time I will have to figure out a way to weight-down the meat – something heavy that will sit on top of the meat and not have enough room to roll over when the gas creates inside. I have one particular casserole dish in mind that will probably work. Or maybe I’ll need to put a real honest brick, wrapped in foil and put into a Ziploc bag to place on top – except that a brick might turn on its side, so that probably won’t work. It would have to a a big cement paver just the right size as the interior of the Supreme!

The roast rested a bit while I made the veggies and the delicious mustard cream sauce. The meat was sliced (easily) and served on heated plates, along with some simmered potatoes, cabbage and onions. The SAUCE: it was quick to make – in the microwave. It’s all the usual steps to make a cream sauce (half and half and chicken broth for the liquid), but just requires opening the door of the microwave through several steps. It took about 4-5 minutes to make it, though. Easy enough.

What I liked: perfect texture, still moist, sliced easily, good red meat color. I’ll probably try it again at long, slow cooking, but I liked this one just fine. The SAUCE: oh gosh. Delicious. I liked it a lot as an accompaniment to corned beef. It was also just fine on the left overs.

What I didn’t like: nothing, really. I’d make them both again.

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Corned Beef Sous Vide 178°

Recipe By: From a combination of online recipes.
Serving Size: 6
Serving Ideas: Serve with mustard, or make a mustard cream sauce to spoon over the meat.
NOTES: This recipe assumes you’ll buy a ready-brined corned beef that’s already packaged with spices. No additional seasoning is necessary. If you prefer, buy a beef brisket and brine/season it yourself, allowing 3-5 days to do so.

3 pounds corned beef brisket — (brined by meat packer)
1 whole onion — peeled, sliced
VEGETABLES:
1 whole cabbage head — leave root intact
2 whole yellow onions — peeled, leave root end intact
4 whole carrots — peeled
6 whole russet potatoes — peeled
5 cups low-sodium chicken broth — use concentrate, diluted in water
salt and pepper to taste

1. Open and drain the corned beef. Wash under cold running water to remove all of the seasonings.
2. Place corned beef in a large bowl and cover with cold water. Add about a cup of ice to the water and allow to sit for 30 minutes (this purges some of the salt brine from the meat).
3. Drain and dry the corned beef with paper towels. Place in a vacuum bag and add the sliced onions, half on each side or along edges. Vacuum seal.
4. Meanwhile, preheat Sous Vide to 178°. Place sealed corned beef in the sous vide machine, making sure it’s held under the water securely.
5. Cook for 10 hours, remove and cut open pouch. Place on cutting board, lightly tent with foil (if you’re not serving it immediately). Use a knife to remove some of the more visible fat, if desired.
6. During last 30 minutes prepare the vegetables. Heat a large pot of chicken stock. When boiling, add vegetables. Cut the cabbage into 8ths, leaving part of the core attached so each piece will remain intact. Peel potatoes and half of quarter them. Peel and chop carrots into 1-inch pieces. Cut onions into quarters, leaving part of the root end intact as well. Add vegetables and cook until all are cooked through, about 15 minutes. Test potatoes with a fork. Remove vegetables and drain for about 30 seconds in a colander. Serve on heated plates with corned beef, sliced across the grain about 1/4 inch.
Per Serving: 609 Calories; 36g Fat (50.4% calories from fat); 47g Protein; 33g Carbohydrate; 7g Dietary Fiber; 121mg Cholesterol; 358mg Sodium.

. . .

Microwave Mustard Sauce

Recipe By: From Sumptuous Sauces in the Microwave, by Patricia Tennison
Serving Size: 6
NOTES: Ideally, I’ve learned, that when cooking a roux, it’s better to have just a little bit more butter than flour – that way you won’t have any lumps.

2 tablespoons unsalted butter (I use a tiny bit more)
2 tablespoons all purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard — smooth, not grainy
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper — preferably white, but black is fine too

Note: all the timing mentioned here is a guess-timate – it all depends on your own microwave oven’s power.
1. In a 4-cup glass or microwave-safe container melt the butter for 30-60 seconds until it’s melted and bubbly.
2. Remove from microwave and whisk in the flour – making sure you see no visible white flour. Return to microwave and cook for about a minute, stopping twice to whisk again and break up any possible lumps, as the roux is bubbling furiously.
3. Remove from microwave again and thoroughly whisk in the chicken broth and cream. Return to microwave and cook for about 2 minutes until there are solid bubbles all around the edge of the sauce. Whisk again.
4. Continue cooking (you could lower the power level at this point, if you can) and watch the sauce very carefully until it’s boiling and thickens enough to coat a spoon. Taste the sauce for texture and thickness – continue cooking if needed, until it’s thick enough to your liking.
5. Remove from microwave and add the mustard, salt and pepper. Taste and adjust seasonings. Serve.
Per Serving: 122 Calories; 12g Fat (84.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 287mg Sodium.

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