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Saturday, April 11

Sous vide pork chops with mushrooms

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 45 minutes; Serves: 2
Pork chops, thick-cut, bone-in
2
Salt

Pepper, freshly ground

Butter, unsalted, cold
1 tablespoon +
1 tablespoon
Mushrooms
4 ounces
Sherry
¼ cup
Beef stock
½ cup
Worcestershire sauce
1 tablespoon
Micro greens
Garnish
  1. Preheat your sous vide to 140°F. 
  2. Season the chops with salt and pepper, and place in a large ziplock or vacuum seal bag; seal. 
  3. Place in the water bath, and cook for 45 minutes. 
  4. When the timer goes off, remove the bag from the water bath. 
  5. Remove the pork chops from the bag and pat dry; discard cooking liquid. 
  6. Melt 1-tablespoon butter in a large skillet over medium-high heat. 
  7. When the butter stops foaming, add the pork chops and sear until well-browned, about 1 minute per side; transfer to a plate and cover to keep warm. 
  8. Return the skillet to the heat, and add the mushrooms. 
  9. Cook, stirring occasionally, until the mushrooms begin to soften, 2 to 3 minutes. 
  10. Add the sherry and bring to a rapid simmer, scraping up any browed bits from the bottom of the skillet. 
  11. Add the stock and Worcestershire, and bring to a rapid simmer. 
  12. Reduce head to medium, and continue to simmer until the sauce is slightly thickened. 
  13. Remove the skillet from the heat, and rapidly swirl in the remaining butter, ½ tablespoon at a time, until the sauce emulsifies. 
  14. Season to taste with salt and pepper. 
  15. Serve the pork chops with the mushroom sauce and micro greens.

Friday, April 3

Sous vide breakfast in a jar

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 1 to 2 hours; Serves: 4
Eggs
6 large +
¾ cup whites
Cottage cheese
1 cup
Salt

Pepper, freshly ground

Veggies (such as onions, peppers, mushrooms, zucchini), diced

Ham or bacon, diced

  1. Preheat your sous vide to 170°F; spray the inside of your glass jars lightly with canola oil. (Chef’s note: The original recipe calls for 12 wide-mouth 250ml jars to create “egg bites.” I had 4 larger 1-cup jars that required a longer cooking time.) 
  2. Sauté the vegetables and meat, and then divide among your jars. 
  3. In a large bowl using a hand mixer, mix together the eggs, cottage cheese, salt, and pepper until smooth; divide among the jars. 
  4. Secure lids to the jars and lower them into your water bath, cook 1 hour for small jars and 2 hours for larger jars. 
  5. Enjoy alone or with a toasted English muffin!