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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My Cook: Turkey Roulade with Stuffing, Green Beans, and Sweet Potatoes

November 25, 2018

This is, without a doubt, the most complicated cook we’ve done at Suvie so far. But it’s Thanksgiving and cooking with Suvie still means less time standing over the stove and no turning on your oven!

Since we couldn’t fit a whole turkey in the Suvie, we went for a refined approach that still has a great presentation. Our turkey roulade is seasoned with fresh garlic, lemon, thyme, and sage for a bright and savory flavor. Slowly cooking the..

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My Cook: Seared Steak with Asparagus, Mashed Potatoes, and Romesco Sauce

November 19, 2018

This meal combines the strong meaty flavor of bavette steaks with a smoky and nutty romesco sauce! Along with hanger and skirt steaks, bavette has an intense meaty flavor and is a mainstay in traditional French bistro recipes. The downside of this steak is that, unless it's cooked correctly, it can be quite tough and fibrous. Fortunately, bavette steaks are a great cut to cook sous vide because the long cook time lets you maximise the tenderness..

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My Cook: Braised Short Rib

November 19, 2018

Hearty and tender short ribs are an ideal meal for cold winter days, and this recipe is the really easy "set it and forget it" kind that yields fantastic results. This recipe requires making sure the meat is covered with liquid. This ensures that the heat transfer is taking place and the meat is cooked in a flavorful braising liquid. Braises require a higher temperature than traditional sous vide cooking because collagen doesn’t begin breaking..

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