Dan Snedeker

Dan Snedeker

Recent Posts

My Cook: Lamb Chops, New Potatoes, Asparagus, and Mint Gremolata

April 17, 2019

Serves 2

Active Time: 30 minutes

Total Time: 2 hours

Spring has finally sprung and we’re celebrating with a dish that is all about the best things in spring. Fresh, crisp asparagus is lightly steamed to keep its crunch and sweet delicate flavor. New baby potatoes are small enough to be boiled whole their skin is very thin so there’s no need to peel them. We chose lamb loin chops for this recipe (think T-bone steak but lamb size) because they’re..

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My Cook: Beet, Barley, and Blue Cheese Salad

April 16, 2019

Serves 2

Active Time: 15 minutes

Total Time: 5.5 hours

Cooking beets can be a messy and labor intensive endeavor, but their sweet flavor and rich texture make them worth the challenge. Luckily with Suvie, the low and slow method of cooking brings out even more sweetness in the beets without the hassle of boiling or roasting. We recommend you peel your beets before cooking, but you can always leave the peels on and remove them after cooking, just..

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My Cook: Red Lentil Daal

April 15, 2019

Serves 2-3

Active Time: 15 minutes

Total Time: 4 hours

Daal is a warm and comforting Indian stew made with lentils, aromatics and spices.  Red lentils make delicious stews because they cook fairly quickly and begin to break down and create a naturally creamy stew without the addition of dairy or other thickeners. This lentil daal is garnished with a splash of coconut milk to add a little fat and richness to the dish to keep you feeling full,..

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My Cook: Texas Chili and Cornbread

April 10, 2019

Serves 4

Active Time: 10 minutes

Total Time: 7.5 hours

Texas chili is distinguished from other chilis by two things. Number one, it must be made with whole pieces of beef, no ground meat here. Second, it must not have beans. Our Texas chili recipe features smoky and spicy chipotle peppers, as well as the bitter addition of unsweetened cocoa powder. Chocolate is an influence from south of the border where it is prominently used in molé, a..

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My Cook: Chicken Saltimbocca

April 8, 2019

Serves 2

Active Time: 20 minutes

Total Cook Time: 2 hours

Saltimbocca translates to “jump in the mouth” and our Suvie version is no exception. Succulent chicken breast are topped with a fragrant sage leaf and then wrapped up in a blanket of salty, savory, sliced prosciutto. Cooking the chicken sous vide means we concentrate the flavor of the prosciutto and sage without having to worry about dry, stringy chicken breasts. A final broil step..

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My Cook: Chicken Cacciatore

April 2, 2019

Serves 3-4

Active Time: 15 minutes

Total Time: 2.5 hours

Chicken Cacciatore is a classic Italian stew that refers to a rustic, “hunter-style” preparation. Traditionally a whole chicken is used and cut into pieces, but for our version, we’re keeping it simple with chicken drumsticks. A quick broil of the mushrooms, onion and bell pepper helps release some liquid and add some of the browning you would typically get during the searing step on the..

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My Cook: Chorizo Paella

March 22, 2019

Prep Time: 10-15 minutes

Total Cook Time: 1.5 hr

Paella is a Spanish rice dish typically made in a thin, shallow pan over an open flame. The rice is cooked with aromatics and broth or wine. The shallowness of the pan helps quickly evaporate and concentrate the flavors of the dish into the rice. As the rice cooks, it begins to form a crust on the bottom of the pan, which makes for a dish of wonderfully contrasting textures. Smooth creamy rice..

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My Cook: Kuku Sabzi (Persian Herb Frittata)

March 22, 2019

Prep Time: 15 minutes

Total Cook Time: 2.5 hours

Kuku Sabzi is as fun to say as it is to eat! This Persian style egg dish is packed with fresh herbs and cooked similar to a frittata. Fresh parsley, cilantro, and dill work in harmony along with a good dash of olive oil and a few scallions to make a flavorful meal. Don’t let the herb chopping intimidate you, just keep that knife rocking and you’ll have mowed down the piles of herbs in no time. A..

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My Cook: Chicken Tagine

March 19, 2019

Prep Time: 10-15 minutes

Total Cook Time: 4.5 hours

Tagines are a traditional Moroccan stew that is typically slow cooked in a clay pot with a conical lid. Flavored with warming spices like cinnamon and cumin, these stews can be made with any mixture of meats or fish. Medjool dates are a natural sweetener that is very popular in Morocco, but you can also use golden raisins or another dried fruit to add sweetness. Feel free to substitute..

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My Cook: Spaghetti Carbonara with Roasted Caesar Broccoli

March 15, 2019

Prep Time: 15 minutes

Total Time: 1 hr, 45 minutes

Spaghetti Carbonara is a simply perfect dish. A silky, rich egg sauce coats the tender al dente noodles which are dotted with crispy bites of pancetta and topped with a sprinkle of parmesan cheese. Cooking the egg yolks low and slow thickens them into an unctuous sauce and has the added benefit of pasteurizing the egg. Tossed with a little of the starchy pasta water, the sauce perfectly coats..

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