With another full day of yard work upon me last Friday, before the storms rolled through after suppertime, I turned again to my Joule sous vide set-up in order to cook some chicken thighs I'd already prepped and had in the freezer. That took care of the protein for the pasta dish I made when I broke from the outside labors to make dinner, which was a return to penne alla vodka. It's been almost exactly four years since I last made it and it proved to be a fine supper that night.
"Penne alla Vodka," by Rebecca Hays. In Cook's Illustrated, Number Eighty-Three (November & December 2006), p. 10.
"Sous Vide Chicken Thighs," from Anne of UpstateRamblings.com. [Published 01 September 2019]
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