The Labor Day weekend is almost here and if you are like us, we like to plan our food to match the event. For laborers, we want a hearty meal that will satisfy! Labor Day was first celebrated in 1887 in Oregon, and became a national holiday in 1894. It honors the American laborers and is celebrated everywhere in the USA the first Monday in September.
Labor Day is also the unofficial "end" of summer. Kids are usually back in school or will be starting very soon. If you are a fashionita, you might be one who believes the wearing of white ends here. I do know I start to get antsy for the fall weather after Labor Day is over.
We are enjoying the cooking process known as sous vide. Its a cooking method where you vacuum seal the food and then cook it in a water bath for longer than what you usually cook at. It is at a very specific temperature and the item gets cooked perfectly evenly, ensuring that the inside of the food is properly cooked without overcooking the outside. You can sous vide proteins, vegetables and make delicious egg dishes and desserts!
Here's how we do it.
First we purchased our sous vide equipment. We purchased ours from Amazon. Reasonably priced and quick to get it! It consists of a plastic box to hold the water and a sous vide precision cooker, that looks something like a immersion blender. The cooker heats the water to the proper temperature and agitates the water a bit.
We fill the sous vide with the proper amount of water and insert the cooker and set it to the correct temperature, which in this case is 130 degrees.
We season the steaks the way we want, and vacuum seal them in plastic bags (you can use a foodsaver vacuum sealer or do the dunk method where you insert the bag into the water and let the water push out the air) and then put the bag in the water. The steaks will need to "sous vide" for about 40 minutes, or until they reach the correct temperature.
When the cooking time is done, remove the steaks. Allow them to rest. In the meantime, heat a cast iron skillet and melt 2 T of butter. Sear the steaks on both sides, a minute or two each. Remember, the meat is cooked, you are just adding a little flavor and color.
Remove the steaks and let them rest. Flash fry cleaned and trimmed asparagus stems in the skillet, for about four minutes. They will still be crunchy.
Have you tried the sous vide method of cooking? Let us know what you made! We are always looking for something new to try.
Labor Day Menu Ideas
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Labor Day is also the unofficial "end" of summer. Kids are usually back in school or will be starting very soon. If you are a fashionita, you might be one who believes the wearing of white ends here. I do know I start to get antsy for the fall weather after Labor Day is over.
We are enjoying the cooking process known as sous vide. Its a cooking method where you vacuum seal the food and then cook it in a water bath for longer than what you usually cook at. It is at a very specific temperature and the item gets cooked perfectly evenly, ensuring that the inside of the food is properly cooked without overcooking the outside. You can sous vide proteins, vegetables and make delicious egg dishes and desserts!
Here's how we do it.
First we purchased our sous vide equipment. We purchased ours from Amazon. Reasonably priced and quick to get it! It consists of a plastic box to hold the water and a sous vide precision cooker, that looks something like a immersion blender. The cooker heats the water to the proper temperature and agitates the water a bit.
We fill the sous vide with the proper amount of water and insert the cooker and set it to the correct temperature, which in this case is 130 degrees.
We season the steaks the way we want, and vacuum seal them in plastic bags (you can use a foodsaver vacuum sealer or do the dunk method where you insert the bag into the water and let the water push out the air) and then put the bag in the water. The steaks will need to "sous vide" for about 40 minutes, or until they reach the correct temperature.
When the cooking time is done, remove the steaks. Allow them to rest. In the meantime, heat a cast iron skillet and melt 2 T of butter. Sear the steaks on both sides, a minute or two each. Remember, the meat is cooked, you are just adding a little flavor and color.
Remove the steaks and let them rest. Flash fry cleaned and trimmed asparagus stems in the skillet, for about four minutes. They will still be crunchy.
Have you tried the sous vide method of cooking? Let us know what you made! We are always looking for something new to try.
Labor Day Menu Ideas
Scrumptious Labor Day Sides and Starters
- Foil Pack Grilled Potatoes by Hardly A Goddess
- Four Bean Salad by A Day in the Life on the Farm
- Jalapeno Popper Deviled Eggs by Sunday Supper Movement
- Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
- Sausage and Peppers Salad by Cindy’s Recipes and Writings
- Shelly’s Pasta Salad by Soulfully Made
- Sour Cream and Onion Potatoes by Cricket’s Confections
- Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
- Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks
Delicious Labor Day Entrees
- Malaysian Chicken Satay by Sprinkles and Sprouts
- Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
- Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
- Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
- Sous Vide Sirloin Steak with asparagus by Our Good Life
- Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
- Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
- Vietnamese Grilled Steak Salad by Palatable Pastime
Luscious Labor Day Desserts
- Blueberry Crisp Bars by Pies and Plots
- Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
- Watermelon Treats by The Freshman Cook
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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