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I need side dish recipes and ideas

Mason_Perry_34060

So steak and proteins come out repeatedly perfect, time to hone some go to side dishes..... Please share your thoughts and ideas with recipe if possible, sous vide or not, I would like to expand my usual offerings.

thanks mason

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Brendan_Lee_56950

I did swiss chard last night which is something that I typically shy away from because of the two step cooking involved with the leaves and stems but sous-viding the stems and then a quick sautee with the leaves was delicious.

I've been going back and re-evaluating vegetables that I would normally steam and seeing how they turn out through a controlled sous-vide process and have been finding that I really enjoy simply cooked, well seasoned vegetables more and more.

If you have a chamber vac you could also think about compression side dishes. I did heirloom tomatoes infused with meyer lemon-white wine vinegar and a touch of sugar and they were delicious.

Mason_Perry_34060

I'll take the recipe for the tomatoes!

Brendan_Lee_56950

I took about a half pound yellow heirloom tomato, cored it, and cut it into four equal pieces about 1/4" thick or so. For the infusion I took the juice of one meyer lemon and mixed that with about 1.5 tablespoons white wine vinegar (I didn't really measure this recipe out, kind of made it on the fly) and added some salt and sugar to taste. I was shooting for strong acidity but with a nicely rounded finish of sweetness that would enhance the already tasty tomato. I then put them in a bag, making sure they were sitting flat and poured the liquid in. Pull a full vacuum (which for my VP112 is 60 seconds) and then I let it sit for about 10 minutes. Since I was using heirlooms they are pretty dense compared to regular tomatoes so one pull of the vacuum was fine for my tastes but if you may want to pull multiple vacuums.

I layered the tomato slices with pan fried polenta cakes and fresh mozz for a rif on caprese.

seijoed

I do a lot of "starter" salads - there I use plenty of compression, pickling and infusion.

It makes it simpler and you don't have to have that many sides.

I also serve quite a bit less than say what I used to do 3-4 years ago of starches and sides.

I like purees, clean vegetable flavors, more complex potato stuff like pave - but, with a perfect

piece of meat a nice say orzo or just a little fresh pasta, roasted veg, roasted fingerlings, sous vide veg you really don't need that much. In many ways I think veg is more fun to cook than proteins, I thought so before I did sous-vide as well. I'd look at those vegan people blogs too

Like http://herbivoracious.com/

Something like this

Compressed balsamic tomato, sweet pickled leeks, cucumber.

Makes you eat a bit slower, chew a little more not to mention eat less.

Mason_Perry_34060

Nice keep them coming! Planning two 5 course meals this weekend for family and friends so I will definitely have to integrate some of these.

Patrick_Ancillotti_6135

I know Brendan's seen this, but adding for anyone looking in future :

http://forum.chefsteps.com/discussion/134/whipped-potatoes

The sous vide potatoes posted by Chris look good, and I think fit in this category.

Mason_Perry_34060

I made some today to go in a sandwich they were good