My Cook: Lemon Ricotta Cheesecake

February 22, 2019

Suvie will make pulling off a technically impressive cheesecake a piece of cake (sorry, couldn’t help myself). Thanks to the precise temperature control you don’t need to worry about messing with a water bath in your oven, or overcooking your precious dessert. This cheesecake will come out perfect every time. Ricotta cheesecake has a slightly coarser texture than traditional cheesecakes due to the small curds. Adding lemon helps lighten up..

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My Cook: Mississippi Pot Roast

February 21, 2019

This recipe comes to us from Kickstarter backer Shaneh Woods, who told us that this was her favorite slow cooker recipe, so we had to try our hand at adapting it for her Suvie! There are few ingredients, but combined they provide a punch of flavor. Here we use chuck roast, a classic cut for slow cooking, tangy and spicy pepperoncini peppers, butter, and a combination of dry ranch dressing and au jus gravy mix. The ranch and the au jus mix are..

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My Cook: Shrimp Satay

February 20, 2019

 

Peanut plants thrive in the hot climate of Southeast Asia, where ground peanut sauces have become a staple in the cuisine. Peanuts were first introduced to the region by the Spanish who brought them over from Mexico. The smooth richness of peanuts works perfectly with the bright tangy flavors of fresh lime, garlic, and sriracha. A dash of fish sauce adds a characteristic funkiness, but if fish sauce is hard to find soy sauce will add a..

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My Cook: Green Chili Eggs

February 18, 2019

 

These green chile eggs are a cheesy, fluffy, and delicious way to start your day. The green chiles offer more tang than heat, making this recipe a hit with all ages and taste buds. Assemble this recipe the night before and wake up to a hot and portable breakfast. If you want to have leftovers, or if you have a big crowd to feed you can double this recipe, split it between two pans, and cook in the top two zones of your Suvie. Use canned..

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My Cook: Black Bean Chili

February 14, 2019

This vegetarian chili is a hearty, rib-sticking meal packed with tons of flavor. Poblano peppers are not overly spicy, but they are very flavorful and add a lot of depth to this dish. Cumin and dried oregano are classic chili spices, and a dash of red pepper flakes kicks up the heat a notch. A quick broil of the veggies and spices helps to unlock their fragrance, and softens the onion and garlic. This chili is served over quinoa, a fantastic..

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My Cook: Thai Coconut Chicken Curry

February 12, 2019

Coconut based Thai curries are a masterclass in balancing powerful flavors with finesse. Spicy jalapeño and ginger blend with bright lemongrass and lime juice, while a little sweetness from the brown sugar and coconut milk keeps the spice from getting out of hand and a salty, umami punch of soy sauce helps blend everything together. We chose chicken thighs for this recipe because the low and slow cooking lends itself to the juicier texture of..

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My Cook: Duck Breast with Toasted Farro, Shaved Fennel, Arugula and Grapefruit Salad

February 11, 2019

This Valentine’s Day recipe is a restaurant quality meal that requires a little more prep work and knife skills than our normal recipes, but will help you show off to your special someone. Suvie helps you cook duck breasts to tender, sous vide perfection. All you need to do is sear the skin to crisp it up and render out the duck fat. Since the duck is a rich protein we decided to keep things light with a toasted farro salad. Farro is an..

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My Cook: Spinach Lasagna and Meat Lasagna

February 11, 2019

In busy households with many different dietary preferences and proclivities it’s nice to be able to provide some dinner choices. No need to decide between meat lasagna and spinach lasagna here, because Suvie lets you have both. In this recipe we utilize the same cheesy ricotta mixture for the base of each lasagna, use the same marinara, and divide the same melty cheese on top of each lasagna, but swap out meat for spinach in one of the pans...

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My Cook: Adobo Chicken

February 7, 2019

 

Adobo is the unofficial national dish of the Philippines. Usually made with pork belly or chicken this dish renders off an incredibly addictive sauce made with soy sauce, lots of vinegar and a touch of sugar. Salty, sour and just a little sweet this dish is worth making for the sauce alone. Flavored with garlic, peppercorns, and bay leaf the chicken slowly cooks for two hours and then a final broil caramelizes the sugars and further reduces..

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My Cook: Molten Chocolate Brownies

February 5, 2019

For Valentine’s day we are serving up these ooey-gooey chocolate brownies for a rich and decadent treat. To make these brownies so delicious we employ a few tricks to coax out the complex and multifaceted flavor of chocolate. First, we brown the butter to infuse the batter with toasty, nutty flavors that aren’t accessible in melted butter alone. If you’re short on time you can melt the butter without browning it, but you’ll be missing out on a..

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