Chicken Sugarcane Skewers Sous Vide with Peanut Sauce
Whether they are called satay in Indonesia, satti in the
Southern Philippines, yakitori in Japan, shish kebab in Turkey and the Middle
East, shashlik in the Caucasus, chuanr in Chi…
Fresh Bites Blog
Cooking Sous Vide with Chef Eric Villegas in Kansas City
On Thursday, November 17th from 6:00-9:00 pm, Chef Eric Villegas will be presenting at Johnson County Community College in the Wysong Theater in
the Wylie Hospitality and Culinary Cen…
Dulce de Leche Sous Vide
The world has a sweet tooth and nowhere is it more
apparent than in South America. It is
said that Dulce de Leche originated in Argentina in 1829 around Buenos Aires.
The cooks who during a milita…
Macaroni and Cheese with Pumpkin Sous Vide Topped with Parmesan and Roasted Pumpkin Seeds
“… If I had a million dollars, we wouldn't have to eat
Kraft Dinner, but we would eat Kraft Dinner … Of course we would, we'd just eat
more, and buy really expensive ketchups with…
Pumpkin Puree Sous Vide Recipe
A few words on Pumpkins:
* In general a 5 lb. pumpkin will yield approximately 4
cups of pumpkin puree.
* 1- 29 oz. can is equal to about 3-1/4 cups fresh,
cooked, pum…
Shrimp & Crab Bisque Sous Vide
Nowadays bisque is many things to many people. Currently most associated with shellfish it
originally is said to have been a savory puréed soup of game birds. Whether
it's…
Preserve Your Pumpkin for these Recipes
Pumpkin everything is lining the shelves everywhere this time of year. My grocery store even has a whole seasonal section dedicated to "pumpkin spice" this and "apple crisp" that. It…
Quail Stuffed with Sausage and Sage Sous Vide
Stuffing is, and depending where you live in the world,
dressings or even, fillings are usually made up of a highly seasoned mix of
vegetables and starches. Some versions
utilize…
Duck Tacos with Tomatillo Salsa & Chipotle Cream
Once you have a batch of confit duck tucked away in your
cooler you can have an amazing meal in minutes!
Delicious on its own you can cook on the wild side if you’re looking for
s…
Confit of Duck Legs Sous Vide
The word confit (con-fee) comes from the French,
confiture or preserves and can be culinarily applied to countless food groups.
For our purposes here confit will be referring to one of my favorite…
Enjoy a Better Breakfast with One of These Five Recipes
Inspired by Better Breakfast Month, we looked through the Fresh Bites archives and found some tasty ways to start your morning right.
Sous…
Mulled Cider with Maple Sous Vide
Growing up in Michigan like much of the Eastern Heartland
apple cider is THE drink of Fall.
Whether it’s served cold, warm or hot it’s a tradition filled with
memories…