I wanted to engineer an all new recipe. This is harder than it sounds, and it is definitely more expensive than it sounds. When you endeavor to build something that only exists in your mind, there is no way to calculate the amounts of each ingredient that will be needed. So, you buy plenty of ingredients that you may not normally use, and hope for the best!
This recipe is controversial in that the kernels of corn are intentionally punctured before processing. Intuition would suggest that the end result would be dry. The slight reduction in moisture actually concentrates the inherent flavor. The proof is in the pudding. Try it!
As open hearth cooking became re-popularized, roasted/grilled vegetables started appearing on restaurant menus. Offered as a spirited alternative to crudités platters and antipasti, chefs utilized a wide variety of familiar and exotic vegetables. For some reason, celery seemed to escape our collective imagination. But not for long!
There's a lot to like about sous vide processed onions. For one thing, there are no tears. Using 183F/84C, you can control the ultimate texture simply by adjusting processing time. In this recipe, we process the onions for 2 hours, shock cold, slice, season, and hot smoke to create a full flavored side dish that tastes good enough to be eaten on its own.