By Marilyn Kitzes
Pull out your sous vide circulator, pass Dad a cold one, and make the most of his big day. Our recipe roundup includes cocktails, winning entrées, divine desserts, and more. Note that some of these recipes have long sous vide cooking times, so plan out your cooking schedule accordingly.
Ready, Set, Cocktail!
If Dad appreciates a good bourbon cocktail, whip up the Kentucky Buck, designed by the cocktail geniuses at Polite Provisions in San Diego. With bright summer flavors of lemon, ginger, and strawberry, it’s perfect for this time of year. We also love a classic Sparkling Negroni, which features a customized Campari infusion with dried angelica root, thyme, sage, and rosemary, mixed with sweet vermouth and Champagne—a real crowd pleaser.
The Main Attraction
Both meat and java lovers will appreciate our Coffee-Rubbed Flatiron Steak. Featuring a coffee- and brown sugar-infused marinade, this recipe gets the 24-hour, slow-cooked treatment and a quick searing in the skillet just before serving. The accompanying cauliflower mash and compressed kale—which, interestingly, is sealed for two hours without sous vide cooking—make wonderful sides, too.
If your group prefers poultry, try this recipe for Cedar Plank Chicken. Cooked in a water bath for 2 1/2hours (while on a Chardonnay-soaked cedar plank), then finished on the grill, this tender recipe will have your crew asking for seconds. Up the flavor ante with charred peas, spring turnips, and a garlic jus.
Elevate your menu’s usual go-to salad with our sous vide Grilled Salad. Featuring a beer-honey vinaigrette and a Gouda-cheese spread, this glorious side incorporates endive, radicchio, romaine lettuce, and fennel, all gently cooked sous vide then quickly grilled. Or try Mustard Greens with Cannellini Beans and Onion Confit. The beans, cooked sous vide for 11 hours—along with a pancetta, onion, and garlic mixture—bring incredible flavor to the greens when sautéed together.
Our Dragon Fruit Granita is a crowd-wowing dessert choice especially if your local weather gets steamy. Made with eye-catching dragon fruit, it incorporates coconut foam, graham cracker hazelnut crumbs, and a sous-vide pomelo gastrique (a sweet-and-sour sauce). We’re also devoted fans of Sous Vide Bread Pudding. Cooked sous vide (and served) in little ramekin cups to help it keep its shape, this pudding is paired with a tempting caramelized peach and bourbon syrup. It’s a recipe that will certainly express your devotion to the man of the hour.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.