Koen and I had another cookout recently. We picked this entrée so we could use the Sousvide for (almost) all elements.
This Rochefort 10 ice cream is based on a recipe I found on the Belgian food blog Hot Cuisine de Pierre. It’s a very nice beer, and the idea of making ice cream with it is sheer genius…
A couple of weeks ago Koen and I had another cookout. We needed a starter that was relatively low maintenance, and I wanted to try something new with the sous vide. This recipe is from George Calombaris fit the bill nicely as I hadn’t cooked fish in it before.
Another excuse to use the Smoking Gun… 🙂 Continue reading “Scallops with Smoked White Bean Puree and Glazed Carrots”
This recipe from Masterchef Australia was a perfect use of my sous vide water oven. Continue reading “Perfect Sous Vide Egg with Mushroom Custard”