For those of you that aren’t aware, today is International Sous Vide Day (1/26)! Granted, it’s more of a culinary “Hallmark Holiday” but it’s our holiday and I for one observe it! So, I though…

Ingredients: For the Lake Effect & Chipotle "Salmorra" ... - 1 tablespoon garlic oil, see recipe or similar - 1/4 cup garlic puree, roasted, see recipe - 2-3 large chipotle chiles in adobo,…

Porcini and Chanterelle Cream SauceBy: Chef Eric VillegasThis mushroom cream sauce is flavor packed and extremely versatile. Originally developed for chicken breasts I have used it on all poultry, p…

Sous Vide Chicken BreastRecipe By: Chef Eric VillegasAs I’m not too much of a fan of the BSCB (boneless, skinless, chicken breast) I have to say this Sous Vide method is the prefect way to prepare t…

I recently moved into an apartment with a much smaller kitchen than my last. The counter space has been cut in half and the refrigerator freezer is smaller than I was accustomed to. I like to buy in…

Hamburgers Sous Vide Recipe By: Chef Eric Villegas At first I wasn't all that excited about the idea of Sous Vide Hamburgers and my initial attempts were less than stellar. Keep in mind I started pl…