Sous Vide Shawarma Chicken Wings with Roasted Garlic Tahini Dip

Sous Vide Shawarma Chicken Wings with Roasted Garlic Tahini Dip

Happy Chicken Wing Day to all! Yes, another random food holiday. The thing I like best about food holidays is because unlike traditional holidays, you can really pick and choose your absolute favourites to celebrate, and fully disregard the rest. And man, do I love me some chicken…wings…

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Sous Vide Octopus and Fennel with Blood Orange and White Beans

Sous Vide Octopus and Fennel with Blood Orange and White Beans

In search of spring, this dish partners octopus with unexpected ingredients, sure to make you reconsider this not so common seafood. If you have ever had octopus at a restaurant, you have probably had it served with a Mediterranean flair, with rich olive oil, tomatoes, capers and olives – all absolutely delectable accouterments to this versatile meat. However, because of its versatility, it can take well to many flavours. Here I opted for a more sweet and rich iteration while still attempting to keep it fresh and light. 

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Sous Vide Gochujang and Garlic Wings

Sous Vide Gochujang and Garlic Wings

I spent some time over the holidays going through some older recipes and blog metrics and found out that my ‘Sous Vide Chicken Wings’ post was by far my most popular post, so I decided to revisit it, but with a twist! In this recipe, I used gochujang, a Korean staple ingredient made of fermented soybeans, glutinous rice and chili peppers. It is fantastic! Packed with umami, sweetness and a little kick from the chilies, it’s a must-have ingredient in any pantry. It is typically used in soups, stews and marinade for a traditional Korean barbecue, and that is where the inspiration for this recipe came from.

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Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

I love a soft boiled egg. Its perfectly dippable custard-like centre and delicate shell make it an ideally prepackaged breakfast. There is something so elegant about them too. Like, every ‘Lady’s’ breakfast tray on Downton Abbey isn’t complete unless it has a boiled soft boiled egg and a crisply ironed copy of The Sketch on itAs good as a soft boiled egg can be, they can be equally as hard to master. I tend to be left with an egg that is either runny and un-set, or hard and un-dippable. Rarely do I get that warm, gooey, dippy centre, perfect for toast. That is, until I discovered the sous vide method.

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Sous Vide Chicken Wings

Sous Vide Chicken Wings

When bouncing this idea off of fellow foodie friends and professional cooks, the general consensus was, ‘ewww’ as in, the wings would be slimy and gelatinous. Well I am happy (and a little smug) to say that they were all WRONG! These were some of the best, most tender, most flavourful wings I have ever eaten.

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