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NOTES: This is an easy alternative to Scrambled Eggs.  You can substitute your favorite ingredients. ALWAYS buy Coconut Milk in the can (in the asian food section) and not in a carton.  The Coconut Milk in the can is much thicker and creamier.  The stuff in a carton is for drinking (or soaking your feet…

You can insert lots of things into turkey breasts before cooking Sous Vide. Hasselback refers to making slices every one inch almost all the way through the breast and stuffing them with dressing or cheese or other substances. There is no need to brine the turkey breast because cooking sous vide does not dry out…

INGREDIENTS: 1 Cup Sour Cream 1/4 Cup Horseradish 1 Tbsp. Dijon or Spicy Brown Mustard 1 tsp. White Vinegar 1 tsp. Cooking Sherry or Dry Sherry 1/2 tsp. Salt 1/4 tsp. Pepper

Makes a little over a pint. INGREDIENTS: 12 oz. Horseradish Root 2 Tbsp. White Vinegar (cut in half for hotter) 6 oz. Water 1 tsp. Salt INSTRUCTIONS: Peel the horseradish root with a knife or a potato peeler until all the brown gone. Chop into 3/4″ cubes. Finely chop the Horseradish and salt in a…

This makes a thick dressing. INGREDIENTS: 1/3 Cup Mayonnaise 1/3 Cup Sour Cream 1/3 Cup Blue Cheese Crumbles (Kate and Drew would double this) 1 Tbsp. Lemon Juice 1/8 tsp. Black Pepper Pinch of Salt INSTRUCTIONS: Mix all ingredients except Blue Cheese together. Fold in Blue Cheese Crumbles.  

INGREDIENTS: INSTRUCTIONS:

Adapted from the Chefs Steps site. NOTE: Do not put cold jars into preheated water.  They will crack!  I have done it!  If the mixture in the jars is below room temperature, put the jars in the water bath before you heat then water. Makes 6 servings. INGREDIENTS: 160 g Egg yolk, about 10 –…