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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My Cook: Lamb Shank with Couscous and Green Beans

December 4, 2018

 

Lamb shanks are a perfect holiday dish for celebrating the season. They’re a visual centerpiece, relatively cheap, and absolutely delicious. Compared to other pricier cuts of lamb you’re getting a lot of flavor for your money. We took inspiration from Moroccan tagines for this recipe. Tagines are traditional, conical clay pots (and the dishes cooked within them) that are used to braise meat, fish, or vegetables. The cone-shaped lid allows..

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My Cook: Togarashi Salmon with Broccoli, Brown Rice, and Cucumbers

November 29, 2018

Togarashi, also referred to as Japanese 7 spice, is a spice blend that features 7 ingredients. Togarashi typically contains two types of chili flakes, orange peel, sesame seeds, hemp seeds, ginger, and nori (seaweed). The sesame seeds add texture, and the orange peel and nori add additional depth of flavor not usually found in pepper flakes. Broiling the Togarashi on the salmon after it has been cooked sous vide is a great way to add flavor and..

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My Cook: Pumpkin Cheesecake with Gingersnap Crust

November 28, 2018

We’re doing desserts! Suvie really can do it all. Creamy, delectable, cheesecakey goodness gets a refined Thanksgiving makeover with our Pumpkin Cheesecake recipe. Instead of the traditional graham cracker crust we’re using gingersnap cookies to give some added spice and holiday flavor. In the cheesecake filling we’ve swapped out some of the cream cheese for pumpkin, which actually helps to lighten the texture and and the calories. It wouldn’t..

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My Cook: Cider-Braised Pulled Pork

November 27, 2018

As we move into the cold winter months, this recipe is a throwback to summer days of outdoor BBQs, picnics, cold beer and the hot sun. For the braising liquid we’re using fresh apple cider, which is abundant and delicious this time of year. The pork also gets rubbed with the spicy, smoky chipotle pepper and the sharp bite of Dijon mustard. When the pork is braised for at least 10 hours, it’ll be very tender and falling apart. Top the pork with..

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A beginners guide to wine: Five key characteristics

November 26, 2018

In order to truly enjoy wine, you need to understand it. Crucial to that understanding are the five factors that characterize any bottle of wine. Acidity, alcohol, body, sweetness, and tannins are the first five factors anyone hoping to develop their appreciation of wine must understand. Here’s what they are and how they affect the taste of everyone's favorite tipple.

Acidity

Acidity refers to the overall tartness of the wine. Highly acidic..

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