Although a cooking process that has been used for decades, sous vide has really only made into the American restaurant kitchen in the last ten years. The problem is, it really requires specialized equipment to do it, and up until recently, this equipment was difficult to procure. Nowadays, not only is the equipment readily available for restaurants, but the home version of these items is hitting the shelves of home kitchen equipment purveyors all over the country.

For Vernona, we use two commercial pieces of equipment for cooking sous vide. The first is a PolyScience thermal circulator, once used only in science labs. The advantage of this piece of equipment is that it can maintain the temperature of a water bath at a constant temperature (within +/- .5°C) for an indefinite period of time. The advantage of this is quite simply control. It allows the cook to control the final cooked product with a degree of exactness never before available.

The second piece of equipment is a Technovac vacuum sealing machine, used for sealing food before sous vide cooking. A home version of this will work, such as a Food Saver, as long as the product is sealed completely so that the cooking process in anaerobic.

The process is actually relatively simple, and the end results are fantastic and relatively easy to achieve.

• First, you will need to seal the food with whatever ingredients that you want to flavor your final product with. Typically we use simple ingredients, such as organic olive oil and sea salt (our olive oil poached beef tenderloin), but often more complex ingredient combinations can yield exciting new dishes.
• Second, you will need to set the regulator temperature at the desired end temperature for your desired product. For example, if you want medium rare beef, you would set the temperature at around 135°F and place the bag in the water. The beauty of sous vide cooking, amongst many things, is that the product will never cook past the temperature – meaning it will never overcook. If the finished temperature is above 140°, then the product will hold indefinitely (we cook shortribs for as long as 48 hours in this manner). However, with research and experience, you will find what times and temperatures work the best with each food. Also, always remember to study on the food safety regarding sous vide cooking, as there are food storage and cooling guidelines associated with this process that can ensure your personal food safety.

Check out this video from Good Morning America for a demonstration

Only use the highest-grade tuna for this recipe — although you can use any kind of tuna. Sashimi is all about clean flavors and presentation.

Lots of fish can be used to make sashimi, but the keys are the dipping sauce, the spicy accompaniment, and the delicately presented vegetable that go with the fish.

Ingredients

Tuna log (12oz serves 4)

Crab broil

Soy-miso sauce

Wasabi tobbiko

Kohlrabi Slaw

Shiso leaf

pea tendrils

Siracha chile sauce

Crab Broil

Miso Soy Jus/Sauce

.5lb crabmeat

1/2 c soy sauce

juice and zest of 1 lime

1/4 c white miso

1/4 c kewpie mayo

1/2 c mirin

1/2 tbsp siracha

1/2 tbsp grated ginger

1/2 tsp sesame oil

1/2 tbsp yuzu

Kohlrabi Salad

1 Kohlrabi; peeled & julienned

2 tbsp Rice vinegar

1 tbsp Sesame oil

1 tsp Sesame Seed

Salt

Sugar

Method: Combine all ingredients of miso-soy sauce together and thoroughly blend until well incorporated. Place miso sauce into serving pourer (we use a sake bottle). Place crab salad on top of tuna log and place under the broiler and broil until very caramelized. In serving bowl, spoon some of the kohlrabi salad into the center and top with tuna. Garnish plate with siracha “dots”, shiso leaf, golden pea tendrils and wasabi tobikko. At service, pour miso-soy sauce around plate.

3-4 good Heirloom tomatoes, peeled and sliced thin

8 squash blossoms; cleaned and fried crispy

4 tbsp olive salad       

2 c goat cheese foam  

tomato water gel        

micro herbs                 

herb olive oil              

sea salt and pepper to taste

Tomato Water Gel  

1 c tomato water        

1 tsp minus 8 vinegar 

1/2 tbsp agar agar       

cook water and vinegar together until boiling.  Add agar agar and boil for another two minutes.  Remove from heat and cool until sets.  Place mixture in vita prep and blend until smooth.  Reserve in refrigerator.

Goat Cheese Foam    

1 c goat cheese; softened

1 c heavy cream         

1 tbsp versawhip        

either whip until stiff peaks in mixer or combine and use in ISI             

Olive Salad   

2 c assorted olives; chopped

1/2 c feta cheese; diced

1 c sundried tomato; chopped

1 c pepperoncini; chopped

1 tsp chile flake          

1 c peeled, diced tomato

1 tbsp olive oil            

salt and pepper to taste

chopped fresh basil to taste

With Truffled Yukon Pommes Puree and Local Baby Root Vegetables

by Chef Greg Howe

8 oz beef tenderloin; cleaned

2 tbsp olive oil

½ c assorted baby root vegetables; peeled

3 Yukon potatoes; peeled

½ c cream

2 ½ tbsp unsalted butter; in all

1 tsp black truffle puree

1 tbsp bearnaise sauce (**)

Thyme leaves for garnish

Salt and pepper to taste

Place olive oil, salt and beef tenderloin in vacuum bag and seal on highest setting. Place vacuum bag in 138° water for about an hour*, or until the internal temperature reaches 138° (the beef will hold in the water for an additional hour until needed). Meanwhile, chop the peeled Yukon potatoes and place into a saucepot with cold water. Bring the water to a simmer and cook the potatoes until tender. When the potatoes are cooked, run through a food mill or ricer until smooth. Place potatoes back onto the stove over very low heat and add cream, 2 tbsp butter, salt, pepper and black truffle paste. When mixture is hot, reserve until ready for service. Cook root vegetables in salted boiling water until tender, and then toss in remaining butter, thyme leaves, salt and pepper. To plate, spoon potatoes and root vegetables onto warm serving plate. Remove beef from vacuum bag and pat dry with paper towels. Slice beef, place on serving plate, and season with salt. Top beef with bearnaise sauce and serve immediately.

* At Vernona we use a thermal regulated water bath that maintains the same digital temperature constantly. At home, you can either buy a home sous vide system or use a water bath and thermometer, being sure to check the temperature on a constant basis.

**Bearnaise Sauce

(this recipe makes enough sauce for about 4-5 portions, however it is difficult to make less)

1 tbsp fresh minced tarragon leaves

½ c white wine

½ c white wine vinegar

1 shallot; minced fine

3 egg yolks

1 tbsp fresh lemon juice

1 tbsp water

6-8 oz melted clarified butter

Salt and pepper to taste

In a small sauce pan reduce shallots, tarragon, white wine and white wine vinegar “au sec”, or until dry. Take pan off the heat to cool to roughly room temperature. Add egg yolks to pan and place back on very low heat, whipping vigorously until yolks thicken. Remove from heat and add water. While continuing to whip, slowly add the butter very little at a time until it is fully incorporated. Season dish with lemon juice, salt and pepper. Reserve in a warm, but not hot, place until ready to use.