My Cook: Chicken Alfredo Pasta Bake

January 16, 2019

Pasta bakes are comfort food that’s a great way to hide veggies. They’re also usually one of those one-pan meals that aren’t really one pan. All of the ingredients need to be cooked separately before they can be deliciously combined to become more than a sum of their parts. Luckily with Suvie you can cook all the ingredients you need for a pasta bake at the same time, and then use the same pans you cooked in for the final broiling step. Creamy..

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My Cook: Pecan Crusted Salmon

January 14, 2019

The beauty of this dish is in its simplicity. There aren’t that many ingredients, but they all compliment each other so well that it just works. Plain and simple. The salmon is perfectly cooked for maximum tenderness and then topped with a pecan and butter crust that pairs with the richness of the fish. The green beans are steamed and then broiled with lemon and olive oil for a bright contrast, and then the barley adds some chewiness and ties..

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My Cook: Chana Masala with Cumin-Honey Roasted Carrots and Rice

January 9, 2019

Chana Masala is a delicious Indian stew made with chickpeas, tomato, and lots of fragrant warm spices. Garam masala is the most prominent spice blend in this recipe. Garam roughly translates to “warming the body” and masala is a mix of spices. These blends are very common in Indian cooking and usually consist of cumin, coriander, cinnamon, clove, bay leaf, peppercorn, mace, and some chili. The spices simmering in the tomato sauce with the..

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My Cook: Ratatouille

January 7, 2019

After the decadence of the holidays it’s nice to take a step back from the giant platters of meat, and copious amounts of dessert to enjoy some simpler, lighter fare that’s still filling and comforting. Enter a delectable French dish that is rustic yet refined, rich yet restrained, and definitely delicious. Ratatouille has long been a comfort food in the summer months, but it will liven up your table in the winter months too. Thin slices of..

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Cardamom French Toast

December 27, 2018

Breakfast on Christmas morning is all about spending time with your family and those you love. This recipe is a great way to enjoy a delicious, beautiful breakfast without the morning fuss. Some quick and easy prep work the night before while Santa’s finishing up wrapping all the gifts is all it takes. We chose challah bread for its beautiful crust and spongy texture, but you can substitute brioche for more richness, or any other white bread..

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My Cook: Bacon Wrapped Pork Tenderloin, Roasted Brussels Sprouts, Parsnip Puree

December 22, 2018

We thought we would give the traditional Christmas Ham a major upgrade. Taking inspiration from Italian Porchetta (a giant, crispy pork belly roll) we’ve seasoned up a beautiful pork tenderloin with garlic and rosemary, and then wrapped it up in strips of bacon for a gorgeous presentation. Low and slow sous vide cooking is the best way to insure a perfectly juicy pork tenderloin and helps it take on some of the smoky flavor from the bacon. A..

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My Cook: Persimmon Pudding

December 22, 2018

In my opinion the quintessential Christmas dessert is a warm piece of persimmon pudding with whipped cream after dinner. And if I’m being completely honest I usually have a square cold, for breakfast too. It’s just that good. Persimmon pudding is the ultimate mashup of warming pumpkin pie spices and a sticky sweet, brownie-like texture. Although they are most popular in Asia where they are eaten fresh or dried (think of a really big dried..

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My Cook: Eggnog Créme Brûlée

December 22, 2018

 

Everyone’s favorite Christmas cocktail gets a reimagining as a classic French dessert. Meet the eggnog créme brûlée, courtesy of Suvie. The custard for créme brûlée is made up of egg yolks, cream, and sugar, which is conveniently the base for most eggnogs. All we had to do was add a few more egg yolks to bump up the richness and “eggy” flavor, a good pinch of nutmeg, vanilla, and some booze (if you so choose). Suvie makes it easy to produce..

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My Cook - Pumpkin Oatmeal

December 17, 2018

Nothing gets you ready for the day on a cold winter morning like a steaming hot bowl of perfectly cooked steel-cut oats. The pumpkin puree and peanut butter add a rich, silky texture, but also give the oats even more substance to power you through the morning. Warming spices like cinnamon, ginger, and nutmeg brighten up the oatmeal and a dash of maple syrup gives it just a little sweetness. We chose steel-cut oats for this recipe because they..

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My Cook: Spinach Feta Frittata

December 11, 2018

Silky smooth. Rich and custardy. These are not always the words used to describe Italy’s favorite egg dish. With Suvie, that all changes. No more skillets with burnt egg on the bottom and runny egg in the middle. No more over-cooked, spongy frittatas. Suvie helps you cook the perfect frittata effortlessly. Just mix eggs and the fillings of your choice the night before, load up your Suvie, and in the morning you’ll have a perfect start to the..

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