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Polenta with Wild Mushrooms
A great side dish or a meal in itself. Use this recipe as a jumping off point to many exciting flavors. Dice up some root vegetables, mushrooms or chicken and place them in the bag with the rest of the ingredients. Top with sautéed mushrooms and some grated cheese and you have an easy to reheat (and repeat!) hit that can be made up to 4 days ahead of time.
Makes 2 Cups of Polenta
Prep time: 20 minutes
Cook time: 90-120 minutes
½ C Polenta, Coarse Ground
1½ C Chicken Stock or Vegetable/Mushroom Stock
1 C Half and Half
2 Tbs Butter
½ C Parmigiano Reggiano, grated
Sea Salt and Freshly Ground Black Pepper, to taste
For Sautéed Mushrooms:
8 oz Wild Mushrooms, fresh, cleaned
2 Tbs Shallots, minced
2 Garlic Clove, minced
¼ C White Wine
½ C Chicken Stock or Vegetable/Mushroom Stock
2 Tbs Fresh Tarragon, chopped
2 Tbs Olive Oil
Set the Sous Vide Professional™ to 185°F/85°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Cover bath to maximize efficiency at this high temperature.
Vacuum seal the polenta, 1½ C of stock (Reserve ½ C for mushrooms in Step 6), half and half, and butter in a large sous vide bag.
Cook polenta 1½ to 2 hours, until liquids have fully absorbed.
In a sauté pan over high heat, caramelize mushrooms. Avoid stirring during the first 30 seconds.
When mushrooms have browned evenly, add shallot and garlic. Sweat, but take care not to brown shallot and garlic.
Deglaze the pan by adding white wine. Reduce by wine by half. Add ½ C stock. Again, reduce by half.
Season mushrooms and add fresh tarragon. Remove from heat.
Remove the bag of polenta from the water bath. Open the bag and pour the polenta into a serving bowl. Gently stir in half of the cheese and reserve the rest for garnish. Season with salt and pepper.
Garnish polenta with sautéed mushrooms and parmesan cheese.
Smokey Guacamole with Bacon
Cold smoke your avocado and you have the perfect game-day dip!
Recipe and photos courtesy of Family Spice.
Prep Time: 15 min
Cook Time: 10 min
Serving Size: 1/4 cup
3 Bacon Strips
3 Avocados, peeled and seeded
2 TBS Red Onion, diced
1/4 Cup Cilantro, fresh, chopped
1 Garlic Clove, crushed and minced
1 Serrano Chile, seeded and diced
1 TBS Lime Juice
1/8 Tsp Paprika
1/8 Tsp Black Sea Salt
Heat a non-stick skillet over medium-high heat and add bacon strips.
Cook bacon until crisp, about 3 minutes. Turn over and cook other side, about 2 minutes.
When completely cooked, remove from heat and place bacon strips on a folded paper towel to drain.
While bacon cools, dice avocado into 1/2 inch cubes.
Crumble cooked bacon strips. Place avocado and bacon in a large mixing bowl along with red onion, cilantro, garlic clove, serrano chile, lime juice, paprika and black sea salt.
Cover bowl with a lid or plastic wrap and place tube of the PolyScience Smoking Gun™ under the plastic and into the bowl.
Turn on the PolyScience Smoking Gun™and light the wood chips.
When chips are all burned and bowl is filled with smoke, remove tube and completely seal the bowl.
Let smoke sit for 5 minutes and then remove the cover.
Coarsely mash the ingredients together and serve immediately.
Serve with tortilla chips or assorted vegetables.
Sous Vide Turkey Stuffing
Super simple Thanksgiving stuffing.
Prep time: 10 minutes
Cook time: 60 minutes
2 Baguettes, day old, medium dice
1 White Onion, medium dice
2 Stalks of Celery, medium dice
3 Sprigs of Thyme, picked and chopped
16oz Turkey Stock (May substitute: chicken stock)
8-10 Roasted and Peeled Chestnuts, small dice
Kosher Salt and Black Pepper, to Taste
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Combine onion, celery, thyme, Marmite and stock. Do not add bread, chestnuts and seasoning at this point. Stir gently to combine ingredients.
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.
Pour mixed vegetables into vacuum pouch, vacuum seal.
Place sealed bag in circulating water bath and cook for 40 minutes.
Remove bag from water bath.
In a large mixing bowl, combine diced bread and chestnuts. Open and pour sous vide vegetables and stock from earlier. Stir gently to combine all ingredients.
Place stuffing mix in a new, larger vacuum bag. Be sure to roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination. Place stuffing bag, unsealed, in a refrigerator for 10 minutes.
Remove cooled bag from refrigerator and vacuum seal.
Place sealed bag in circulating water bath and cook for 10 minutes. Remove and fluff with a fork. Stuffing can be toasted in an oven or cooled completely and placed inside the cavity of the turkey.
If serving immediately: transfer to serving vessel.
If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.