Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC) ELEMENT 1-1/2 cups (250 g) peeled and diced onion1 cup (200 g) peeled and diced carrots1/3 cup (100 g) diced celery3/4 ounce (20 g) Parmesan pods (if you have one)2 cloves garlic (peeled and pressed)2 teaspoons (10 g) tomato pastesalt to taste5-1/2 cups (1.25 liters) […]
Adapted from Easy Sous Vide (Paradox Press 2011) Adapted from Easy Sous Vide (Paradox Press 2011) ELEMENT 1 cup (3 ounces/90g) Arborio rice3 cups (720 ml) vegetable or mushroom broth½ teaspoon (2.5 ml) butter2 cans (4 ounces / 113 g each) mushroom stems and pieces, chopped1 sprig of fresh rosemary, minced leavesSalt and pepper to […]
ELEMENT 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided into uses for the salad Lemonade 1 tablespoon (15 ml) champagne vinegar ½ teaspoon (2.5 ml) good balsamic vinegar ½ teaspoon (2.5 ml) chopped dried onion Sea salt and ground pepper to taste 3 tablespoons (45 ml) extra […]
…with Pachino cherry tomatoes, Tuscan olives and anchoviesCourtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School) ELEMENT 4 heads of broccoli (romanesco, cauliflower, broccoli), washed and cut into small pieces12 cherry tomatoes10 pitted Tuscan olives4 anchovy fillets, washed with salt and cut into pieces6 tablespoons (90 ml) extra virgin olive oil, divided […]
Recipe and photo courtesy of Liz Harris (Floating Kitchen) ELEMENTFor pears 2 firm pears, peeled, halved and grated (Bosc or similar)3 cardamoms, lightly crushed.1/4 cup (60 ml) maple syrup (Grade B, if you can find it)1 tablespoon (15 ml) brandy1/2 fresh vanilla bean, seeded and gratedFor sauces and salads 3 tablespoons (45 ml) champagne or […]
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore ELEMENT 12 ounces (340 grams) of haricots vert or your favorite summer pole beans, trimmed2 romaine hearts, washed and pulled apart1 large heirloom tomato, cut into 8 wedges OR 16 cherry tomatoes, halved4 soft-cooked eggs sous vide, halved2 ounces (57 grams) Manchego cheese, grated16 of your favorite […]
ELEMENT for the salad 4 ounces (115 g) fresh apricot wine (chickpeas)1/2 teaspoon (2.5 ml) kosher salt4 cups (224 g) avocado lettuce, washed, chopped and shredded2 tablespoons (30 ml) orange pickled vinegar1 teaspoon (5 ml) prepared Dijon-style mustard1/2 teaspoon (2.5 ml) sea salt1 clove of pressed garlic1/4 teaspoon (1.25 ml) Herbes de Provence1/8 teaspoon freshly […]
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore ELEMENT 1 cup (200 g) dried black beans, soaked overnight, washed and drained28 ounces (800 ml) of water or vegetable juice, divided to use2 teaspoons (12.5 ml) sea salt, divided into servings1 cups (240 g) medium-grain brown rice1 tablespoon (15 ml) oat bran1/4 cup (60 ml) favorite […]
There’s nothing quite like homemade lemon cake. It’s the perfect summer dessert, tarts and ice cream with a crunchy buttery taste. I also love the sunny yellow color of this dessert. You can make it with regular Persian lemon, but the key lime really gives this tart a special taste. Some key lime pies are […]
ELEMENT 1 pound (456 g) cream cheese, cubed2 ounces (57 g) Smoked Gouda, grated4 ounces (120 ml) Firestone Union Jack IPA (or your favorite)1/2 cup (25 g) young spinach leaves, washed and chopped1/2 medium red bell pepper, stem removed, seeded and diced, adding a little more for garnish if desired1 clove of garlic, peeled and […]
