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Recipes to use with your Vacuum Food Storage System: Chef Shea Gallante, Executive Chef of New York City's CRU
Apple Tatin with Brown Butter Sablee
Roast Pork Loin Rubbed with Aromatic Spices Marinated Tomato Salad with Raspberries, Almond Oil and Buffalo Mozzarella Apple Tatin with Brown Butter Sablee Ingredients: - Espresso-Muscavado Sugar Ice Cream - Apple Tatin - 10 tart green apples - 3/4 C sugar - 1 T cinnamon - Pinch nutmeg and salt Equipment: - FoodSaver® Vacuum Packaging System & Bags or Marinating Instructions: 1. Preheat oven to 250 degrees F. Peel and slice apples thin. 2. Mix dry ingredients. Toss apples in sugar mixture to coat well. 3. Using the appropriate sized FoodSaver® bag, place apples and all of the sugar mixture into the bag, vacuum seal and let marinate approximately 10 - 15 minutes in the refrigerator. 4. Butter or spray a 6-inch square pan. Carefully layer the sliced apples into the pan. Cover with foil and bake 75 to 90 minutes or until the apples are soft enough to be pierced with a knife and give no resistance. Refrigerate until chilled. 5. Invert pan onto a cutting board and un-mold apples. Cut into desired shape. At time of serving place apples on top of cookie and warm a few minutes in the oven at 300 degrees F. Cookie - 1 lb butter - 1/2 C light brown sugar - 1/2 C dark brown sugar - 4 1/2 C all purpose flour - 3 T cornstarch - 1/2 t cinnamon Instructions: 1. Cream butter and both brown sugars to light and fluffy. 2. Sift and add dry ingredients until combined. Chill 30 minutes and roll 1/8th inch thick on a floured surface. Cut into desired shapes and bake until golden brown at 325 degrees F for 12-14 minutes. Ice Cream - 2C milk - 2C cream - 1/2 C chopped espresso beans - 1 1/4 C muscovado or light brown sugar - 10 large egg yolks - 2 T dark molasses - Pinch salt Instructions: 1. Bring the milk, cream and sugar to a boil. Steep 5 to 10 minutes or until the coffee has infused. 2. Whisk yolks in a bowl. Slowly pour half the hot cream mixture into the eggs, whisking as you pour. Place yolks into the pot with the remaining cream and cook on a low heat until the mixture slightly thickens. Strain and chill in an ice bath. Add molasses and salt. 3. Once completely cold, place in ice cream machine and freeze according to the instructions. Roast Pork Loin Rubbed with Aromatic Spices Ingredients: - 2 Lbs Fresh Boneless Pork Roast - 1/2 C sugar - 1/2 C salt - 1 sprig of fresh oregano - 1 sprig of fresh tarragon - 1 sprig of fresh sage - 5 cloves of garlic - 1 t sweet paprika - 1 t fenugreek - 1 t corriander seed ground Equipment: - FoodSaver® Vacuum Packaging System & Bags or Marinating Instructions: 1. Mix the salt with the sugar and coat the pork loin evenly. Let cure in the refrigerator for about 1 hr. Wash off the sugar and salt and pat dry. 2. Chop the herbs with 2 of the cloves of garlic, add the paprika, corriander, fenugreek and rub the pork loin with it. Customize an appropriate size FoodSaver® bag and vacuum seal the pork loin. Immediately place in the refrigerator. Allow to marinate at least 20 to 30 minutes. 3. Heat a large sauté pan and coat the bottom with canola oil. Brown the pork on all sides. Transfer to a roasting pan and put in an oven pre-heated to 350 degrees F. Turn approximately 4 times through the cooking duration. Using a thermometer, remove when the internal temperature is 150 degrees (about 70 – 90 minutes). Let rest for about 15 minutes. 4. To serve, slice and spoon a little of the pan juices over the meat. Marinated Tomato Salad with Raspberries, Almond Oil and Buffalo Mozzarella Ingredients: - 3 large ripe beefsteak tomatoes - 1/2 C fresh raspberries - 1 t sugar - 10 turns pepper - 2 T almond oil - 1 T lemon juice - 1/4 C olive oil - Fine sea salt to taste - 1 ball buffalo mozzarella Equipment: - FoodSaver® Vacuum Packaging System & Bags or Marinating Instructions: 1. Place the raspberries in a small bowl and mash with the sugar. Let sit for 10 minutes and then push through a fine mesh sieve to yield a puree. 2. Whisk in the almond oil, lemon juice, and ground black pepper. 3. Cut the tomatoes into 1/2-inch thick slices and layer in the FoodSaver® Quick Marinator. Pour the vinaigrette over the tomatoes, vacuum seal and let marinate approximately 20 minutes in the refrigerator. Remove the tomatoes and place in a fine mesh strainer set over a bowl. Let drain for 1 minute. 4. Slice the mozzarella into 1/4-inch thick slabs. Disperse the tomato slices among the serving plates and season them with a sprinkling of salt. Lay the mozzarella slices among the tomatoes. 5. Whisk the olive oil into the vinaigrette in the bowl, and season to taste with salt. Spoon the vinaigrette over the salad and serve. |
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