Sous Vide Asparagus

Sous Vide Asparagus

Asparagus is so easy to make in the oven, so why should you make it in a sous vide circulator? More intense asparagus taste. Easier clean up. Same length of prep and cooking time. Sold? Here's what you need and what to do with it: Just looking for time and temp suggestions?  175F (79.44C) for 15 minutes will give you asparagus that is still firm with a bit of bite left in it. Ingredients 1 lb of fresh asparagus 3 tbsp olive oil Zest from one small lemon (or half a large…

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Sous Vide Turkey Breast For Sandwiches

Sous Vide Turkey Breast for Sandwiches

If you have a sous vide circulator, making your own turkey for sandwiches is incredibly easy and the result is tastier than the stuff at the store. N.B.: You'll notice that in the photos I left the skin on the turkey breast. That was a mistake. I highly recommend that you remove the skin and as much fat as possible before cooking it. I attempted to sear it before slicing, but I ended up removing the skin from what I actually ate. Just looking for time and temperature recommendations for turkey breast? 145F (~63C) for…

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Ham And Black Bean Soup

Ham and Black Bean Soup

Now that it is winter, we eat soup every week. This ham and black bean soup is high on the rotation. It takes longer than some other soups to make, but it is delicious and filling. Perfect for the cold, windy weather. Ingredients 1 Cottage ham 1 lb of dried beans, pre-soaked or boiled 2 medium carrots 1 medium onion 2 celery stalks 1 green bell pepper 1 tsp cumin 1 tsp oregano Salt and pepper Instructions Put the whole cottage ham in your soup pot and put in enough water to…

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Roasted Whole Cauliflower

Roasted Whole Cauliflower

This is my new favorite way to make cauliflower. It is great dish to make for a dinner party or a pot luck. It is vegetarian-friendly, can easily be made vegan-friendly, and doesn't require much active work. The seasoning in this particular recipe is inspired by the seasonings on elotes, Mexican street corn. At the end of this post, I have ideas for other seasonings that work well with cauliflower. Roasted Whole Cauliflower Necessary Tools Oven Large, oven-safe pan or skillet Knife for slicing and serving Measuring spoons Bowl and spoon for…

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Frittatas

Frittatas

You can make thousands of frittata recipes just by changing the fillings, but the base always remains the same: Eggs, veggies, and meat (if you are partial to that sort of thing; I am.) I'm going to give you a specific recipe for the frittata I made this morning, generalize a formula for making any frittata, then pull some suggestions out of my Instagram archives for good combinations. Frittatas are great for brunch with your family or friends, but they are still worth making for 1-2 people. I like eating the leftovers for…

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Apple Butter

Apple Butter

Amanda and I love apple picking. We go out in our flannel shirts, pick apples, eat cider donuts, sip hot apple cider, then come home and make apple butter and bake apple pies. It makes for a wonderful weekend. This year we picked Macoun (cross between the McIntosh and Jersey Black) and Empire (cross between McIntosh and Red Delicious) apples. A half-bushel of apples (pictured above) is enough for two pies, two batches of apple butter, and a few apples left over to eat. We start making the apple butter around 7pm…

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Vegetable Broth

Vegetable Broth

Making a batch of vegetable broth is a great way to use extra veggies before they go bad and capture in-season flavors for use throughout the winter. I always try to keep a few jars of it in the freezer as a base for lentil, chicken, or bean soups, which we eat all winter long. Making a batch takes less than an hour of active prepping, cooking, and cleaning time, makes the house smell great, and tastes better than what you can buy in the store. (If you are wondering about the difference…

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Salsa Verde

Salsa Verde

Note: I revisited this recipe a year later and made it even better. Check out the new version. This is one of our favorite condiments for tacos and it makes a great snack with chips. It is very easy to make and keeps for at least a week in the fridge. Salsa Verde 1lb of tomatillos, husks and stems removed 1-2 jalapeños 1 onion 1 bunch cilantro Juice from 1 lime 1 tsp salt Put the tomatillos, jalapeños, and onion in a medium saucepan, cover with water, the bring to…

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Pimento Cheese

Pimento Cheese

I don't remember the first time I tried pimento cheese, but I do remember when I realized how delicious it is. The two summers I lived in Atlanta could be summed up as an extended tour of the city's pimento cheese offerings. Pimento Cheese 1lb grated sharp cheddar cheese 1 cup mayo 6.5 oz jar of pimentos (I used this Goya jar) 5-10 dashes Worcestershire sauce 2-3 dashes of hot sauce 1/2 tsp cayenne pepper powder Drain and dice the pimentos, then mix everything together in a non-reactive bowl and let…

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Melon Granita

Melon Granita

Granitas are a perfect way to use up ripe, in-season fruit and make a refreshing dessert. I bought a golden honeydew at the grocery store, but didn't get around to cutting it up and eating it until it was so ripe that it wouldn't last long after being cut up. I settled on making a granita, an Italian ice-based flavored dessert that has varying consistencies across Italy. I searched through David Lebovitz's The Perfect Scoop (one of the best frozen dessert recipe books out there) and came across this recipe for…

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