So, I’m fresh off a work retreat at a secluded cottage in Quebec. We were five people and stayed in a chalet that slept 25, or at least that’s what the property listing said. There were in fact only 11 beds so I guess past guests were encouraged to get creative about testing the lumbar support of a pool table or test whether or not the full-height beer fridge could double as a cryo tank so you could wake up looking fresh AF.
I haven’t cohabited with anyone else in two years. I realized, over the span of seventy-two hours of uninterrupted time with my colleagues, that I’ve lost the patience for anyone else in my living space for more than a few hours.
Everything from a heavy footfall to the sound of someone else’s breathing is enough to evaporate my patience when I’ve been trapped in a confined space with people for more than two days. Sadly, our only full day at the cottage was accompanied by an unrelenting rainfall, keeping us housebound amidst our beautiful natural surroundings.
And thus, my dreams of a staged photoshoot in the lake perched on a novelty unicorn floaty were dashed.
In an effort to show my coworkers that I loved them, even when my patience was thinning and my need for personal space was peaking, I made Claire Saffitz’s Cherry Biscuit Cobbler from Bon Appetit.
Nothing says, “I still enjoy seeing your face every weekday (even though I’ve thought about fashioning my toothbrush into a shiv three times in the last hour),” like home-baked goods.
We did test the depths of our dark humour by playing several rounds of Cards Against Humanity. You’ll pleased, and unsurprised, to know that I won handily on our first night. No one is shocked, as this blog has probably given you a small taste of the flavour of my comedic genius.
Otherwise, we bided our time actually doing strategic planning, and trying to figure out a gas stove/oven so I could serve a blueberry cream cheese croissant French toast bake. Honestly, I’ve met Rubik’s cubes that were easier to solve than this fucking appliance.
Listen, I’m not a rocket scientist BUT I have interacted with a lot of major appliances in my day, but we had to read the manual three times before we even knew where to begin.
Eventually, we got it going and managed to not set the entire cottage up in flames. Once we’d solved the mystery of the oven, I was able to prepare this Blueberry Cream Cheese Croissant French Toast Bake.
One of the things I love about the Sous Vide Precision Cooker is that it’s easy to bring with you anywhere and you don’t need a doctorate in engineering to figure it out, all you need is a smartphone and the Anova app (or the equivalent for your preferred brand). The other blessing, is that it’s a totally hands-off cooking process until the finishing process and yields incredibly tender results.
I marinated this Tandoori Chicken overnight and then threw it in the water bath with my sous vide precision cooker for four hours and ended up with the most fall-off-the-bone tender and flavourful chicken.
Next time we do a team retreat, I’ll be sure to bring my sous vide and further dazzle my coworkers with my culinary talents, just so I can lock in that Employee of the Year title.
Sous Vide Tandoori Chicken Wraps
- ¾ cup plain Greek yogurt not fat-free
- ¼ cup tandoori paste
- 12 skin-on bone-in chicken thighs
- ¼ cup fresh lemon juice
- 2 tbsp Canola oil
- 1 avocado
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 4 large flour tortillas
- 6 pieces Tandoori Chicken coarsely shredded
- 1 carrot julienned
- ¼ English cucumber julienned
- 2 cups mixed greens
For the chicken, combine yogurt and tandoori paste in a small bowl.
If using chicken breasts, cut each in half crosswise. Use a paring knife to score the meat on each piece of chicken 2 or 3 times. Place chicken in a large bowl and add lemon juice. Toss to evenly coat and let stand for 10 minutes.
Add yogurt mixture to chicken and toss to evenly coat. Cover and refrigerate for at least 1 hour or for up to 1 day.
Preheat a water bath using your sous vide precision cooker to 165° F. Place sealed bag of chicken in the water bath and cook for four hours.
Remove chicken from water bath and bag. Preheat a nonstick pan over medium high heat on your stovetop, add 2 tbsp of canola oil. Once pan is hot, add chicken to the pan and sear for 2-3 minutes per side, until browned on all sides. Remove chicken to cutting board and let stand for 10 minutes. Once cool enought to handle, coarsely shred the chicken.
Let left over chicken cool, then refrigerate in an airtight container for up to 3 days.
Coarsely mash avocado in a bowl with mayonnaise and lime juice. Season to taste with salt.
Spread avocado in a wide strip down the centre of tortillas, dividing evenly, leaving about 1 inch (2.5 cat the bottom. Top with chicken, carrot, cucumber and lettuce. Fold up bottom of tortilla, then fold in the sides.
Recipe adapted from: MacKenzie, Jennifer. “Avocado Tandoori Chicken Wraps.” Food & Drink. Summer 2019.