In our sous vide class this was my favorite dish. The vegetables with the horseradish creme fraiche is amazing and so simple! This helped sell me on the immersion circulator.
Olive Oil Braised Vegetables with Horseradish Creme Fraiche
Braise, Milwaukee WI
8 ounces baby beets, blanched, peeled and quartered
4 ounces carrot, cut into 1/2" logs
4 ounces rutabaga, diced
4 ounces parsnip, cut into 1/2" logs
4 ounces celery root, diced
3/4 cup olive oil
1/4 cup fresh marjoram or thyme, chopped
Horseradish Creme Fraiche:
1 cup creme fraiche
2 tablespoons horseradish
2 teaspoons lemon juice
1. In a small bowl; whisk horseradish, lemon juice and salt into creme fraiche. Set aside.
2. In medium sous-vide bag; add 1/2 cup olive oil, carrots, rutabaga, parsnip and celery root, season with salt and pepper. Place in immersion circulator at 185 for 35 minutes. In small sous-vide bag; add 1/4 cup olive oil, beets, season with salt and pepper. Place in immersion circulator at 185 for 30 minutes.
3. To serve; gently spoon warm vegetables and beets into serving bowls and top with a dollop of creme fraiche.
In April of 2013 we began our sous vide journey. I signed us up for a class @ Braise Culinary School, one our favorite places on earth. We were going to learn how to do sous vide at home without buying expensive equipment. The class was great, very inspirational and ended with us heading straight to Williams Sonoma the next day to buy the Poly Science immersion circulator and a vacuum sealer. I was unsure that this was a good plan even after the class. What sold me was eggs! It's so easy to throw eggs in there and have them perfectly cooked.
Three years later we are still using it quite often. Matt will get meat that is already vacuum sealed and throw that in. We'll seal inexpensive cuts of meats in simple marinades. I was never a big fan of tempeh but cooked in a vacuum bag with a balsamic marinade makes one of the best things I've ever eaten! I've done many desserts in mason jars in there!... bread pudding, cake, cheesecakes, pudding to name a few. I have a long list of techniques to try. I even read you can brew beer in there!
Here is the reference we use most often from class. Times/temperatures are helpful and we've adjusted slightly for our tastes.
Horchata is a drink I love and am lucky enough to live near many great Mexican restaurants that serve this. After a recent drink special at my favorite place I couldn't get enough and wanted to make some at home. I remembered my Mexican cooking class at Braise and the version we made there.
Braise Culinary School, Milwaukee WI
12 tablespoons long grain rice, pulverized
12 ounces almonds, blanched
2 inch cinnamon stick
2 limes, zested
2 cups sugar
4 1/2 cups water, hot
1. Mix hot water with everything except sugar. Let sit overnight at room temperature.
2. In blender, blend until smooth and no longer feels gritty. Add 2 cups water. Strain through 3 layers of cheesecloth.
3. Add 2 cups water and stir in sugar.
I love paging through magazines and setting aside inspiring recipes for another day. This one, for tomato-avocado toasts came from Martha Stewart's Everyday Food back in June 2005. Reminds me of a summer day, I would love to be eating this outside on my patio. But instead I'm stuck inside on this 20 degree day in Wisconsin!... but I do have my Brewer's Organics box of veggies to keep me company, which included a pint of cherry tomatoes and an avocado! And from my weekly Braise order, I do have a loaf of their hearth baked ciabatta in my house.
1 small baguette (5 oz)
2 tablespoons olive oil
1 ripe avocado
1 teaspoon fresh lemon juice
coarse salt and ground pepper
1 pint grape tomatoes, quartered
1. Preheat oven to 350 degrees. Slice baguette diagonally into sixteen
1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a
baking sheet until golden, about 8 minutes.
2. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl.
Mash with lemon juice; season with coarse salt and ground pepper. Spread on
toasted bread; top with grape tomatoes.
Those that know me are aware that I get really excited over local companies that provide great organic food! I am lucky to have Growing Power come to my work every week with a little farmer's market in our cafeteria. And several years ago I met Dave Swanson, of Braise in a cooking class and have been getting his Braise home delivery ever since it started.
Now I'm looking forward to trying a new thing in Milwaukee, Brewers Organics. They provide weekly organic deliverys to the Milwaukee area. I just signed up and Monday I will get an email with recipes and a reminder to check the website to see if I want to make any changes for what's coming (you can make 3 changes it says). I'm a little nervous as with my other places I pick exactly what I want (I'm quite the control freak!)... this is looking fun though, suprises are good!
So far after setting up my account I went through the list of fruits, vegetables and herbs and clicked the "don't like it" on anything that I don't like (everything on this list is looking good, except eggplant which I'm allergic to... boo!). Now I just wait for my email Monday and take a look. Friday my delivery will come, I just leave a cooler on the front porch and my goodies will be waiting for me when I come home from work!
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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