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!

Swedish meatballs

Breadcrumbs, fresh	1 cup
Stock, beef	1/3 cup + 2 cups
Butter, unsalted	1 tablespoon + 1 tablespoon + 1 tablespoon + 1 tablespoon
Onion, minced	1 cup
Bacon, minced	2 slices
Beef, ground chuck	1 pound
Pork, ground	¾ pound
Eggs, lightly beaten	3 large
Salt, kosher	1 tablespoon
Pepper, freshly ground	1 ½ teaspoons
Sugar	1 ½ teaspoons
Allspice, ground	1 teaspoon
Nutmeg, freshly ground	½ teaspoon
Flour, all-purpose	2 tablespoons
Sour cream, whisked	2 tablespoons

1. Mix the breadcrumbs and 1/3-cup stock in a small bowl; set aside. 
2. Melt 1-tablespoon butter in a medium skillet over medium heat. 
3. Add the onions, and sauté until browned, about 10 minutes; transfer to a large bowl. 
4. Wipe out the pan, and return to medium heat. 
5. Add the bacon, and cook until crispy; using a slotted spoon, transfer the bacon to the bowl with the onion; reserve the bacon fat. 
6. Add the beef, pork, eggs, salt, pepper, sugar, allspice, and nutmeg to the bowl, and mix using your fingers. 
7. Fold in the breadcrumb mixture. 
8. Using a 1-tablepsoon scoop, roll the meat mixture into balls; transfer to a rimmed baking sheet. 
9. Melt 1-tablespoon butter with the reserved bacon fat in a large heavy pot over medium-low heat. 
10. Working in batches, and adding 1-tablespoon butter between batches, brown the meatballs on all sides, about 6 to 8 minutes per batch; transfer to a plate. 
11. Drain all but 2-tablespoons drippings from the pot. 
12. Whisk in the flour until a smooth paste forms. 
13. Stir in 2-cups stock; bring to a simmer, whisking often. 
14. Return the meatballs to the pot. 
15. Cover; simmer until meatballs are cooked, about 5 to 6 minutes. 
16. Remove from heat, whisk in the sour cream, and stir to coat the meatballs. 
17. Serve with noodles and lingonberry sauce.

Mustard & cognac beef stew

Bacon, uncured, diced	3 rashers
Onion, finely diced	1 large
Shallots, chopped	3 medium
Butter, unsalted	2 tablespoons + 2 tablespoons
Beef chuck, cut into 1-inch cubes	2 pounds
Flour	2 tablespoons
Salt
Pepper, freshly ground
Cognac	½ cup
Beef stock	2 cups
Mustard, stone ground	½ cup
Mustard, Cajun	1 tablespoon + 3 tablespoons
Carrots, halved, ½-inch slice	4 large
Mushrooms, cleaned, quartered	½ pound
Wine, red	¼ cup

1. Place the bacon in a Dutch oven, and heat over low heat until the fat is rendered. 
2. Raise the heat, and add the onion and shallots; cook until softened, about 10 to 15 minutes. 
3. Using a slotted spoon, transfer to a large bowl. 
4. Add 2-tablespoons butter to the pan. 
5. Season the beef with salt and pepper, and dust with flour. 
6. Shake off excess flour, and place half of the beef in the pan. 
7. Cook over medium-high heat until well browned on all sides; transfer to the bowl with the onions. 
8. Repeat with remaining beef. 
9. Add the cognac and cook, stirring until the bottom is deglazed and the crust comes loose. 
10. Whisk in the stock, stone ground mustard, and 1-tablespoon Cajun mustard, and then return the beef and onion mixture to the pan. 
11. Lower the heat, cover the pan, and simmer gently until the meat is very tender, about 2 hours. 
12. Add the carrots, and continue to simmer for 30 minutes, or until the slices are tender. 
13. As the carrots cook, heat 2-tablespoons butter in a skillet over medium-high heat, and sauté the mushrooms until browned and tender. 
14. Stir the mushrooms into the stew with the remaining 3-tablespoons Cajun mustard and wine. 
15. Simmer 5 minutes more, taste, and adjust seasonings, as needed. 

Recipe adapted from New York Times Cooking.