sacramento connect » Food & Wine http://sacramentoconnect.sacbee.com sacramento blogs & community news around sacramento california Thu, 23 Oct 2014 00:45:28 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Homemade Hot Chocolate Mix {Pumpkin Spice Hot Chocolate} http://j.mp/ZGfGvY http://j.mp/ZGfGvY#comments Wed, 22 Oct 2014 10:00:47 +0000 http://www.crazyforcrust.com/?p=10149 It’s finally, finally cooled off here in Sacramento. It even rained yesterday!! That means it’s hot chocolate season. This year, I decided to get economical and make my own hot chocolate mix. This cocoa mix is the perfect gift: it’s dairy-free and you can even use it to make pumpkin spice hot chocolate! Several years […]

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Cajun Smashed Fries for a Cause http://j.mp/1wjHjqB http://j.mp/1wjHjqB#comments Wed, 22 Oct 2014 07:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=a29236b1204683613dc744422c10b75b http://www.munchiemusings.net/feeds/7733022437892728211/comments/default 0 Vanilla Bean & Cinnamon Spiced Bartlett Pear Cheesecake http://j.mp/1rpWQja http://j.mp/1rpWQja#comments Wed, 22 Oct 2014 02:05:00 +0000 http://sacramentoconnect.sacbee.com/?guid=96a3322096cf6730290b29c3b7793ee9



We were invited by a couple of friends to gather in celebration of Canadian Thanksgiving and their first little one due to arrive in the winter.
My sister came up to visit for the occasion, my mom cross-stitched sweet designs on tiny onesies, and I made this vanilla bean and cinnamon spiced pear cheesecake.



I had brought home a few bartlett pears from work determined to find a delicious use for them. As they quickly ripened, I began to wonder if I should take my Aunt's advice and make pear jam out of the sweet fruit before they became too ripe. 
This recipe was a delicious solution and made for a perfectly fall-flavored dessert with the slightly sweet pear flavor, warm spices, smooth texture, and creamy notes of vanilla.



I made it the night before the gathering and chilled it overnight. The following day, after taking a trip with my sister to meet my parents for endless hat shopping at a sample sale, I was ready to photograph this delicious creation. 
I was so excited about the lighting being just right, and the cake's swirl looking so photogenic. 
After about 20 photos had been taken, my beau came running into the kitchen, thrilled to show me the lovely gift wrapping job he and my sister had done. Responding to the excitement, I stood up quickly, my hip bumped the surface the cake was sitting on, and the backdrop fell flat on top of it.
I was crushed.



Quickly, and without hesitation, he picked it up, took out a small slice to widen the space where the original piece had come from to make it fit back in, and began re-forming it and smoothing it over. My sweet husband and sister fixed what could have been a game-over moment less than 30 minutes before the event.  


After fitting the cake back into the springform pan and placing it in the freezer to firm up, my beau turned to me and said, "You know what the bright side of this is?" Trying to figure out what positive could come of this, I looked up at his big smile and he went on, "I got to have a little piece of the pie." 
His uplifting remark and warm smile were enough to melt my heart and were a reminder of words that I try to keep in the back of my mind to  see the good in everything
We brought the cheesecake to the event, thanks to my husband and sister, and it was much enjoyed.



Vanilla Bean & Cinnamon Spiced Bartlett Pear Cheesecake
makes one 10" springform pan

crust
-1 cup almonds
-1/2 cup unsweetened coconut flakes
-3 Tablespoons cocoa or cacao powder
-2 Tablespoons maple syrup
-2 Tablespoons coconut oil

filling
-3 cups cashews, soaked overnight, rinsed and drained
-3 cups cubed ripe pairs
-1 cup maple syrup
-1/2 cup coconut cream (solid portion in canned coconut milk)
-juice of 1 lemon (about 2 Tablespoons)
-1 1/2 Tablespoons vanilla
-1/2 teaspoon cinnamon
-1/2 teaspoon salt
-3/4 cup coconut oil
swirl
-1/4 reserved filling mixture
-1 1/2 ground cinnamon
-2 vanilla beans

1. Trace and cut a parchment paper circle to place inside of 10" springform pan.
2. Process all crust ingredients in food processor until mixture starts to rise up sides of processor. Scrape down with spatula or spoon and continue to process until mixture is consistent. The resulting texture should hold together with a gentle pressure and be broken apart with a clean break. Press mixture into bottom of parchment-lined springform pan. 
3. Begin preparing filling: Add all filling ingredients except coconut oil to blender and blend until smooth and creamy. Add melted coconut oil and blend until smooth and fully incorporated. Pour 2/3 to 3/4 of mixture into crust and springform pan. Add additional 1 1/2 teaspoons cinnamon and 2 vanilla beans (scraped insides only). Blend until incorporated. Pour evenly over top of pie and swirl.
4. Freeze for 1-2 hours or until center is firm to the touch. Remove once firm, run a butter knife around edge of cake and release springform. Cut and serve. 

notes:
Store covered in refrigerator for up to 5 days
inspired by  this recipe from Both Halves
optional substitutions...
crust
-almonds: cashews, pecans
-coconut flakes: additional nuts
-maple syrup: preferred liquid sweetener
-coconut oil: avocado oil, olive oil





Mangia! Mangia!
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Rubio’s New Sustainable Shrimp Tacos http://j.mp/1rbOOvm http://j.mp/1rbOOvm#comments Wed, 22 Oct 2014 00:36:23 +0000 http://sacfoodies.com/?p=17972 http://sacfoodies.com/2014/10/rubios-new-sustainable-shrimp-tacos/feed/ 0 Try It: Ju Hachi http://j.mp/1rbMi8r http://j.mp/1rbMi8r#comments Tue, 21 Oct 2014 23:53:00 +0000 http://sacramentoconnect.sacbee.com/?guid=dd501f339266f9f4b587c6101bfa3c65 http://sacramentoconnect.sacbee.com/2014/10/21/try-it-ju-hachi/feed/ 0 The Time’s Ripe for Late Season Figs http://j.mp/1rbMlB7 http://j.mp/1rbMlB7#comments Tue, 21 Oct 2014 23:52:00 +0000 http://sacramentoconnect.sacbee.com/?guid=8c68a57a66942a6f47cd4cd8cea4c156 http://sacramentoconnect.sacbee.com/2014/10/21/the-times-ripe-for-late-season-figs/feed/ 0 Celery Root Pear “Anna” http://j.mp/1wsXnqR http://j.mp/1wsXnqR#comments Tue, 21 Oct 2014 22:52:56 +0000 http://sacramentoconnect.sacbee.com/?guid=7967155a777d2b2a476408a6ece6149f http://www.vegetarianized.com/2014/10/celery-root-pear-anna/feed/ 0 Neighborhood Dining Gem: Café Vinoteca http://j.mp/1zjKSBJ http://j.mp/1zjKSBJ#comments Tue, 21 Oct 2014 21:09:00 +0000 http://sacramentoconnect.sacbee.com/?guid=ef534bccc97b875367590576ca126884 http://sacramentoconnect.sacbee.com/2014/10/21/neighborhood-dining-gem-caf-vinoteca/feed/ 0 Uncommon Goods: #Product #Review http://j.mp/1x4gB4c http://j.mp/1x4gB4c#comments Tue, 21 Oct 2014 11:00:15 +0000 http://findingourwaynow.com/?p=26018 I have a real treat for you from Uncommon Goods. Before I share let me explain; I rarely accept opportunities to showcase products or companies. Why? Regardless of the fact I would receive a free product for posting a review, many do not fit what I’m all about. Most inquiries are in discord [...]

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Slow Cooker Gingerbread Apple Crumble http://j.mp/ZMdHXm http://j.mp/ZMdHXm#comments Tue, 21 Oct 2014 04:31:27 +0000 http://amyshealthybaking.com/?p=11062 {continue reading}]]> http://amyshealthybaking.com/blog/2014/10/20/slow-cooker-gingerbread-apple-crumble/feed/ 0 Dining News: Lowbrau, Block Butcher Bar Exec Chef to (Eventually) Leave Post, Join Kings Arena http://j.mp/1vZVfID http://j.mp/1vZVfID#comments Tue, 21 Oct 2014 04:15:00 +0000 http://sacramentoconnect.sacbee.com/?guid=a30e9c3a4b5c00c71b7aa09c53773e9b ]]> http://sacramentoconnect.sacbee.com/2014/10/20/dining-news-lowbrau-block-butcher-bar-exec-chef-to-eventually-leave-post-join-kings-arena/feed/ 0 Sacramento Vegan Chef Challenge 2014 — Broderick Roadhouse http://j.mp/1t3HNkW http://j.mp/1t3HNkW#comments Tue, 21 Oct 2014 02:15:00 +0000 http://sacramentoconnect.sacbee.com/?guid=250c05442a2b72c3ba2cbb8e3c84fe2b http://sacramentovegan.blogspot.com/feeds/4904774354441965534/comments/default 0 Best Brownie Bites http://j.mp/10fs2fH http://j.mp/10fs2fH#comments Mon, 20 Oct 2014 22:00:02 +0000 http://www.crazyforcrust.com/?p=10139 You know those brownie bites you get in bulk at the warehouse store? These are better. Plus, when you make your own, you can add Rolos and Reese’s Peanut Butter Cups. That’s just better, dontcha think?? I spent this past weekend in Seattle and it was amazing. I absolutely love Seattle, and all of the […]

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Autumn (First) Housewarming Party http://j.mp/1Ft2xre http://j.mp/1Ft2xre#comments Mon, 20 Oct 2014 21:24:38 +0000 http://www.amyistheparty.com/?p=8711 Find more posts like this one at amy is the party

Follow the party!

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Celebrate Ten 22′s 5th Anniversary with $5 Dishes on 10/22 http://j.mp/1t5okQy http://j.mp/1t5okQy#comments Mon, 20 Oct 2014 20:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=8654230a5cb9d93598216a4307936ca0 http://sacramentoconnect.sacbee.com/2014/10/20/celebrate-ten-22s-5th-anniversary-with-5-dishes-on-1022/feed/ 0 Nevada City, Sacramento and South Lake Tahoe to host 2015 Amgen Tour of California http://j.mp/1x189mn http://j.mp/1x189mn#comments Mon, 20 Oct 2014 17:13:10 +0000 http://www.sierraculture.com/foodwineart/?p=16728 http://www.sierraculture.com/foodwineart/food/nevada-city-sacramento-and-south-lake-tahoe-to-host-2015-amgen-tour-of-california/feed/ 0 The big meet farmers moment…is coming http://j.mp/1zi0yp6 http://j.mp/1zi0yp6#comments Mon, 20 Oct 2014 15:00:42 +0000 http://whoscookingschoolunch.com/?p=2037 Continue reading ]]> http://whoscookingschoolunch.com/?feed=rss2&p=2037 0 Toffee Squares http://j.mp/1zhXIAw http://j.mp/1zhXIAw#comments Mon, 20 Oct 2014 14:42:42 +0000 http://sweetbakedlife.com/?p=3815 Continue reading ]]> http://sweetbakedlife.com/2014/10/20/toffee-squares/feed/ 0 Paul Martin’s Fall Menu is Here http://j.mp/1yaO4eA http://j.mp/1yaO4eA#comments Mon, 20 Oct 2014 13:20:00 +0000 http://sacramentoconnect.sacbee.com/?guid=2843d7a281f1b5a59aa6932df8d88263 http://www.munchiemusings.net/feeds/4108367418780725459/comments/default 0 Apple and Herb Centerpiece http://j.mp/1DsgEeq http://j.mp/1DsgEeq#comments Mon, 20 Oct 2014 12:00:39 +0000 http://bakedbree.com/?p=15907 Today I am over at The Creative Mama sharing how I made this simple Apple and Herb Centerpiece. So easy, so pretty, and the smell? Amazing. The photo above the Casual Buffet Menu from The Thanksgiving Game Plan. I turned out to be a menu good enough that I would [...]

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Sacramento Vegan Chef Challenge 2014 — Hook & Ladder Manufacturing Co. http://j.mp/ZCbvkK http://j.mp/ZCbvkK#comments Mon, 20 Oct 2014 07:02:00 +0000 http://sacramentoconnect.sacbee.com/?guid=1074e2bedd21c5ef69e937366edab0d6

I knew that a two-for-$40 Sacramento Vegan Chef Challenge special with wine pairings was offered on Sunday nights, but I didn't realize that meant it was not possible to order the Challenge menu for just one person. Fortunately, my non-vegan husband was willing to share the two-for-$40 vegan special with me. If you're planning on dining alone or with someone who is not going to want the vegan menu, you may want to find somewhere else to eat on the remaining Sunday night this month. It is my understanding that on nights other than Sundays, the Challenge menu is offered at Hook & Ladder for $28.00 per person, but does not include the wine pairings.


Since the meal is apportioned for two people on Sunday nights, each course comes to the table on one plate, and each person dishes up however much they want from that plate. The first course on the Challenge menu is the End of Summer Heirloom Tomato Salad. In addition to the delicious tomatoes, this beautiful salad includes roasted corn, English cucumber, baby kale, and grilled tofu.




The entrée was an excellent Roasted Kabocha Squash Risotto, which was garnished with sautéed baby squashes, rainbow chard, crimini mushrooms, and toasted pine nuts. This was a very satisfying dish, and perfect for fall.




The dessert was a delicious Blackberry Apple Tarte Tatin. It was very rich and sweet, and just the right size for two people to share.




Hook & Ladder Manufacturing Co. is located at 1630 S Street, and their phone number is 916-442-4885. Their website address is http://hookandladder916.com/, and their Facebook page can be found at https://www.facebook.com/HookandLadderSacramento. The restaurant is open Monday through Thursday from 11:00 a.m. to 11:00 p.m., Friday from 11:00 a.m. to 1:00 p.m., Saturday from 10:00 a.m. to 1:00 p.m., and Sunday from 10:00 a.m. to 11:00 p.m.
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Dining News: RIP Marilyn’s on K http://j.mp/1y9104L http://j.mp/1y9104L#comments Mon, 20 Oct 2014 04:15:00 +0000 http://sacramentoconnect.sacbee.com/?guid=fb1964e558552a718e4e138e0e609f6a http://sacramentoconnect.sacbee.com/2014/10/19/dining-news-rip-marilyns-on-k/feed/ 0 Slow Cooker Sticky Pecan Buns http://j.mp/1y8EuZR http://j.mp/1y8EuZR#comments Mon, 20 Oct 2014 01:34:47 +0000 http://amyshealthybaking.com/?p=11036 {continue reading}]]> http://amyshealthybaking.com/blog/2014/10/19/slow-cooker-sticky-pecan-buns/feed/ 0 Block 34 http://j.mp/1ur38B0 http://j.mp/1ur38B0#comments Mon, 20 Oct 2014 01:18:00 +0000 http://sacramentoconnect.sacbee.com/?guid=91deeabc74d1679313a5e082eb303d67 http://sacramentoconnect.sacbee.com/2014/10/19/block-34/feed/ 0 Estancia Winery Pinot Grigio: #Wine http://j.mp/1nvBYM1 http://j.mp/1nvBYM1#comments Sun, 19 Oct 2014 11:00:45 +0000 http://findingourwaynow.com/?p=26108 http://findingourwaynow.com/2014/10/estancia-winery-pinot-grigio-wine.html/feed 0 Candy Bar Pie http://j.mp/ZAMTZw http://j.mp/ZAMTZw#comments Sun, 19 Oct 2014 10:00:30 +0000 http://www.crazyforcrust.com/?p=10104 My pantry is full of half-open bags of candy. Once things start falling on my head while I’m grabbing the cereal, I know it’s time to take action. Enter: Candy Bar Pie. A blondie in a pie crust that’s filled with leftover candy. I say this a lot, but you’re welcome. Like a lot of […]

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Yelp deserves negative reviews http://j.mp/108xSiS http://j.mp/108xSiS#comments Sat, 18 Oct 2014 17:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=a0be17f7db0288b09c677646378b93bf http://sacramentoconnect.sacbee.com/2014/10/18/yelp-deserves-negative-reviews/feed/ 0 How to Freeze Desserts http://j.mp/1wmQ6ck http://j.mp/1wmQ6ck#comments Sat, 18 Oct 2014 10:00:02 +0000 http://www.crazyforcrust.com/?p=10116 Want to know a secret? I freeze pretty much every single dessert I make for the blog. Want to know how you can freeze things too? Well, you’re in the right place today. The holidays are coming – Thanksgiving, Christmas, Hanukkah, New Year’s Eve. If you’re anything like me, these are the baking holidays. I […]

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Rediscover Roxy Restaurant and Bar http://j.mp/1zffww6 http://j.mp/1zffww6#comments Fri, 17 Oct 2014 16:48:22 +0000 http://sacfoodies.com/?p=17957 http://sacfoodies.com/2014/10/rediscover-roxy-restaurant-and-bar/feed/ 0 Devil’s Food Tie Dyed Cupcakes http://j.mp/1ugVJEe http://j.mp/1ugVJEe#comments Fri, 17 Oct 2014 15:10:02 +0000 http://bakedbree.com/?p=15857 I have a confession. I don’t like Halloween. There, I said it. Have you noticed that there are very few Halloween recipes here? I do pin a ton of Halloween recipes and ideas, but I don’t seem to make a lot. Thanksgiving seems to get all of my [...]

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Dining News: Sac Bacon Week 2015 Details Announced http://j.mp/1ueHuzT http://j.mp/1ueHuzT#comments Fri, 17 Oct 2014 06:26:21 +0000 http://sacramentoconnect.sacbee.com/?guid=77fc57cd5ac6d143762eebde054ed326 http://sacramentoconnect.sacbee.com/2014/10/16/dining-news-sac-bacon-week-2015-details-announced/feed/ 0 The Pin Junkie Blogiversary Link Party! http://j.mp/1wf0RNM http://j.mp/1wf0RNM#comments Fri, 17 Oct 2014 01:02:47 +0000 http://sweetbakedlife.com/?p=3795 Continue reading ]]> http://sweetbakedlife.com/2014/10/16/the-pin-junkie-blogiversary-link-party/feed/ 0 KitchenAid Mixer Giveaway! http://j.mp/1wf2b3d http://j.mp/1wf2b3d#comments Fri, 17 Oct 2014 01:00:56 +0000 http://www.crazyforcrust.com/?p=10133 Today is a super special day! My friend, Sandra from A Dash of Sanity, is celebrating her first blogiversary today! One year of blogging is an amazing accomplishment. I’m so excited to be joining with her in her celebration with this fantastic KitchenAid giveaway! Sandra is the sweetest person and her recipes are amazing! She makes […]

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Sacramento Vegan Chef Challenge 2014 — Lou’s Sushi http://j.mp/1tyskv1 http://j.mp/1tyskv1#comments Thu, 16 Oct 2014 22:32:00 +0000 http://sacramentoconnect.sacbee.com/?guid=04256a98e0044051bacd0a1d4cb532a3

We ordered the Tofu and Grilled Asparagus Salad to share, squares of soft tofu and perfectly cooked asparagus served in a slightly sweet sauce and then sprinkled with sesame seeds. It was a very simple salad, but we both really enjoyed it. I hope they keep it on the menu after the Challenge ends.




For my entrée, I ordered the Veggie OMFG roll, without onions and with a soy wrapper instead of seaweed. This delicious dish was a daikon and oyster mushroom roll with avocado and grilled asparagus, garnished with a spicy garlic "mayo." The flavors went well together, and I liked the slight spiciness. It also looked beautiful on the plate.




I'm not used to having dessert in sushi restaurants, but a special dessert of Tempura Strawberries had been created for the Sacramento Vegan Chef Challenge, so Melissa and I decided to give it a try. We loved it -- ripe strawberries in a sweet tempura batter with a mint-infused coconut milk dipping sauce. It was the perfect way to end a very satisfying lunch.




In addition to these items, the Challenge menu at Lou's Sushi includes two other salads, two appetizers, and three other types of rolls.


Lou's Sushi is located at 2801 P Street, and their phone number is 916-451-4700. Their website address is http://www.lousushi.com/ and their Facebook page can be found at https://www.facebook.com/LouSushi. The restaurant is open Tuesday through Friday from 11:30 a.m. to 10:00 p.m., Saturday from 3:00 p.m. to 10:00 p.m., and Sunday from 5:00 p.m. to 10:00 p.m.]]>
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Chocolate Cheesecake Sandwich Cookies & “Dessert Mash-Ups” Giveaway! http://j.mp/1ucE8NG http://j.mp/1ucE8NG#comments Thu, 16 Oct 2014 22:00:06 +0000 http://amyshealthybaking.com/?p=11008 {continue reading}]]> http://amyshealthybaking.com/blog/2014/10/16/chocolate-cheesecake-sandwich-cookies-dessert-mash-ups-giveaway/feed/ 0 Half Off Any Beverage at Peet’s After 12 Noon in October http://j.mp/1vjvIsc http://j.mp/1vjvIsc#comments Thu, 16 Oct 2014 20:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=d74deb28473000d2377d20a7d91a3ed1 http://sacramentoconnect.sacbee.com/2014/10/16/half-off-any-beverage-at-peets-after-12-noon-in-october/feed/ 0 New Roma Bakery http://j.mp/1yHY16u http://j.mp/1yHY16u#comments Thu, 16 Oct 2014 19:45:13 +0000 http://sacfoodies.com/?p=17954 http://sacfoodies.com/2014/10/new-roma-bakery/feed/ 0 Filipino Chicken Adobo done Sous Vide http://j.mp/1F4RlAZ http://j.mp/1F4RlAZ#comments Thu, 16 Oct 2014 16:31:00 +0000 http://sacramentoconnect.sacbee.com/?guid=5799978a0c71e8835c181a7d3b0c79bb


Almost two years ago I tried my hand at a sous vide cooking - McGuyver style. Using just an ice chest and water boiling on the stove, I managed to cook steaks to a perfect medium rare. The trouble is, the McGuyver method means you have to babysit your sous vide for the entire time. That can be a problem if you want to sous vide something for one or two days. That's when you need the real deal equipment.

Last month I was at the International Food Bloggers Conference and one of the sponsors was  SousVide Supreme.  They are the ones who make water bath machines that are often used in restaurant kitchens and by professional chefs. They made a pretty sweet offer that I took them up on - a  SousVide Supreme machine in exchange for some recipes.


I was sent the SousVide Supreme Demi, which is a smaller sized unit and perfect for the home. For my first recipe, I took a Filipino classic and adapted it for sous vide cooking.




Would you like to win a SousVide Supreme package of your own worth  over $1500? It includes a bundle of SousVide Supreme products (machine, vacuum sealer, food bags, cookbook), an assortment of premium quality Wagyu beef and a set of knives! Be sure to enter the contest.

Filipino Chicken Adobo 

1/3  c white vinegar
2 T soy sauce
3 cloves of garlic, minced
1 small bay leaf
¼ t black pepper
½ c water
1 lb. chicken thighs
1 T vegetable oil

Combine the vinegar, soy sauce, garlic, bay leaf, pepper and water. Pour into a gallon size zip plastic bag. Add the chicken thighs. Squeeze out the air and zip/seal the bag. Refrigerate and let marinate for 8-12 hours.

Fill the SousVide Supreme with water and heat to 70C.

Carefully remove the chicken thighs and place into a food pouch, vacuum and seal.

Place in the water bath and allow to cook for 2-4 hours.

Take the marinade and pour into a small sauce pan. Simmer the marinade until it is reduced to half the amount. Save until ready to serve. (For those concerned, this will sufficiently kill any bad things.)

When the chicken is done, carefully remove from the pouch and pat dry. Heat a skillet large enough to hold the thighs over medium high heat until piping hot. Add the vegetable oil into the skillet and sear the thighs, skin side down, for about a minute or two, until golden brown. 

Serve the chicken and sauce over rice. 


Disclosure: I was given a SousVide Supreme Demi and vacuum sealer in exchange for recipe development. 
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Corned Beef and Cabbage Recipe: #Recipe http://j.mp/1wb5oPa http://j.mp/1wb5oPa#comments Thu, 16 Oct 2014 11:00:03 +0000 http://findingourwaynow.com/?p=25816 Glynis Jolly @Speculations Impressed is once again gracing us with are fun recipe. This Corned Beef and Cabbage is perfect for this time of year. Take it away Glynis. Thanks Susan, I like to talk up the Native American in me, but that’s just a small part of the heritage. I’m one-half German.

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Red Velvet Brownie Cups http://j.mp/1wbkjLh http://j.mp/1wbkjLh#comments Thu, 16 Oct 2014 10:00:21 +0000 http://www.crazyforcrust.com/?p=10097 I know, I know. This recipe doesn’t have pumpkin or apple. But did you know red velvet was originally, traditionally, a Christmas dessert? So really, these Red Velvet Brownie Cups are just ahead of the game. I’m getting you prepared for November and December. You’re welcome. Holy blogger cookbook-palooza people. So. Many. Bloggers have cookbooks […]

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