🍴Snow Day Means Extra Time to Cook Sous Vide !♨️ Recipes and Photos from tonight's dinner!

lrich (58)in #food • 8 years ago (edited)

We had a snow day today which means no commute to work. That gave me a little extra time to cook. I always like to cook on days like this, when you're not going out anyway, might as well make food! Today I'll provide the recipes for tonight's dinner: Sous Vide Chicken Thighs, Caramelized Brussel Sprouts w/Bacon, & Mashed Yellow Turnips. I typically don't measure when I cook (unless its baking) but I'll do my best. If you add too much or too little in these recipes, it will still taste great.

INGREDIENTS

Sous Vide Chicken Thighs

4 chicken thighs
1 tablespoon butter
1 tsp thyme
2 smashed garlic cloves
Salt & Pepper to taste

Brussel Sprouts (not sous vide but that is on my list to try)

A lot of fresh brussel sprouts - trim the ends and cut in half
4-5 strips of rough chopped bacon (partially cooked)
3-4 smashed garlic cloves
1-2 tsp olive oil
1/2 cup water
salt & pepper to taste
truffle oil to drizzle

Turnips

cut up turnips
butter (about 1/2 stick worth or more to taste
salt and pepper to taste.

INSTRUCTIONS

Sous Vide Chicken Thighs

Fill cooking vessel with hot water
Set Sous Vide to 165℉ for 2 hours
While its preheating, season the chicken with thyme, salt & pepper
Put the 2 thighs in each vacuum bag, add 1/2 the butter and 1 garlic clove to each bag and seal
Once water is ready, put the bags in the bath for 2 hours (you can go longer if you want)
When time up, remove the bags and put them in an ice bath.
When your ready to eat, remove the chicken from the bags. You should remove any liquid from the chicken and set it aside if you want to make a pan gravy.
Heat some butter in a hot pan and brown the chicken for 4-5 minutes to crisp the skin and return the meat to temperature.

Brussel Sprouts

Put chopped bacon, smashed garlic, cut up sprouts, olive oil in a sauté/frying pan
Cook the dish until you get color on the veggies - this takes a bit but its worth it.
Put 1/2 cup water in once the color is good and let the veggies steam for a bit, until they're soft (but not mushy)
When ready to serve, drizzle with truffle oil

Turnips

Bring large pot of salted water to a boil
Boil turnips until tender when poked with a fork
Drain thoroughly
Put 4-5 tablespoons of butter in the pot used to cook the turnips
Add 1/2 tsp of turmeric, salt & pepper to taste.
MASH!

Hope you enjoy the recipes and the pictures. Best part, LEFTOVERS!!!

As you can see I have the ANOVA sous vide cooker

This is the Anova App

We use Kerry Gold Butter

I use a Foodsaver vacuum sealer

Ice Bath when the chicken is done

Brown in a hot pan

If you're making bacon, make a lot. The recipe calls for 4 or 5 slices, but more bacon is always good. Its easier to make bacon in the oven - you can do a lot at once, lining the pan with aluminum foil which makes clean up easier. I cook it for about 15 minutes at 375℉ oven.