A few weeks ago I was invited to attend a cooking class at the Giant Eagle Market District in Robinson. I have never taken a formal cooking class and I love watching all of the cooking shows on The Food Network, so I was very excited to see what it was all about. Being at the Market District Cooking School was like having a front row seat to a cooking show on TV.
The class, taught by Chef Scott Weddell, was called Under Pressure and it introduced us to the technique of sous vide cooking. In sous vide cooking, the food is vacuum sealed in a pouch then slowly cooked in a gentle warm water bath until done. As a result the foods are cooked perfectly, not overdone or underdone and they become tender without loosing their original colors, nutrients, or textures. The food we made was FANTASTIC, if I could figure out a way to do this at home without the expensive equipment I would cook sous vide every night.
Time to Cook
As Chef Scott demonstrated what we needed to do we broke into 2 small groups and headed to our own kitchen all set up with everything we needed to prepare our yummy dinner.
My fellow chefs (we were an awesome team!)
Michael, the man behind the Market District Twitter curtain
Tri Color Carrots Sous Vide
- 1 Tbsp grape seed oil
- 2 lbs tri color carrots, cut on the bias
- 3 sprigs of thyme
- 1 small shallot, sliced
- 3 Tbsp good quality unsalted butter
- 2 vacuum seal bags
Cut the carrots on a hard bias to expose as much of the carrot as possible. Toss carrots in bowl with 1 tbsp oil and season with salt and pepper to taste. Place the carrots in the vacuum bags in a single layer then toss in thyme, shallots and butter. Seal pouches and place in 185 degree water bath and cook for 40 minutes or until tender.
Porcini Scented Musroom Risotto topped with Mushroom Duxelle
- 3 tbsp unsalted butter, sliced
- 2 tbsp shallots, chopped
- 8 oz Crimini mushrooms, finely chopped
- 1/4 cup heavy cream
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 2 tbsp Parmesan cheese, grated
Heat a large skillet over medium high heat and melt butter. Saute shallots for 2 minutes. Toss in mushrooms and cook until the liquid has cooked out and mushrooms have browned. Pour in the heavy cream, herbs and cheese and simmer until the mixture has thickened up to a paste like consistency. Taste and season accordingly with salt and pepper
Porcini Scented Mushroom Risotto
- 2 tbsp grape seed oil
- 1/3 cup shallots, chopped
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups Market District chicken stock
- 1 cup heavy cream, whipped
- 1/4 cup Parmesan Reggiano cheese, grated
- salt and pepper to taste
- 1 tbsp dried porcini mushrooms, chopped
Heat oil in large sauce pan over medium heat, then sweat the shallots until translucent. Toss in the rice and cook,
stirring until the rice is toasted. Deglaze the pan with the white wine and cook until the wine is absorbed. Start to add the chicken stock 1/2 cup at a time, allowing each addition to fully absorb before adding more. Repeat this process until the rice is tender, about 20 minutes. Add in cheese and taste, then season accordingly with salt and pepper. Fold in whipped cream. Place a piece of plastic wrap over the pot and cut a small hole in the film. Insert tube from a smoking gun into hole. Place dried mushrooms in the burning chamber and light, turn on gun and run until pot is filled with smoke. Turn off smoking gun and seal the pot, let stand for 5-10 minutes allowing the risotto to absorb the mushroom flavor.
Filet Mignon Sous Vide
- 1 oz grape seed oil
- 4 petite filets
- 4 sprigs of thyme
- 2 springs of rosemary
- 4 sage leaves
- 6 cloves of roasted garlic
- 4 tbsp truffle butter
- salt and pepper to taste
- 2 vacuum seal bags
Heat a large heavy bottomed skillet over high heat. Season filets with salt and pepper on all sides and add oil to the pan. Sear the filets for 1 minute, then flip and sear the other side until you achieve a nice brown crust. Place the meat in the vacuum bags, and place in an ice bath to chill down to 40 degrees. Once meat is chilled place half of all herbs, butter and garlic in each of the bags. Seal the pouches and place bags in a 130 degree water bath until desired serving temperature is reached. Let rest 10 minutes before serving
Time to Eat
The finished product! YUMMY!
For more information on the Market District Cooking School be sure to check out the monthly calendar, there is something for everyone! They even have classes for kids. I know I will be going back again, I had a blast.
Originally posted on CraftyMamaof4. All opinions expressed on this website come straight from Kim unless otherwise noted. This post has a Compensation Level of 1. Please visit Kim’s Full Disclosure page for more information.