Method

Cook eggs: Set SKS sous vide bath to 147 degrees F (higher if a firmer egg yolk is desired). Place eggs in the sous vide bath and cook for 50 minutes minimum. Eggs can remain in the bath for up to 3 hours.

Prep/cook greens: Set oven to steam assist at 450 degrees F, medium steam. Season the wedges of radicchio lightly with olive oil, salt and pepper on the steamer pan set over the flat catch pan. Place in the oven and cook on steam assist for 7-10 minutes until lightly browned but still crisp. Remove radicchio to a cutting board and cut crosswise a couple times into smaller pieces. Reserve in a mixing bowl with the frisee.

Prepare dressing: Heat olive oil and bacon in a sauté pan on medium-low heat to render the fat. Toss from time to time so that the bacon cooks evenly. Drain some of the fat into a small bowl if there is excess. Continue to cook the bacon on medium heat until it becomes crispy. Add the garlic and sauté until it begins to color, then add the thyme and let it crackle. Add the vinegar and adjust heat to an even simmer across the surface. Reduce the liquid by about half and swirl in the grapes.

Basic Crostini

1-2 crusty baguettes, pending size

2-3 tablespoons extra virgin olive oil

Pinch salt and pepper

2 tablespoons grated parmesan cheese**(optional)

Directions

1. Preheat the oven to 375-400 degrees F depending on the oven. Using a sharp bread knife slice the bread into neat, even, thin slices. If the baguette being used is on the narrow side, you can slice on a diagonal bias so the crostini aren’t too small.

2. In a mixing bowl, drizzle the olive oil over the bread slices while gently tossing to coat evenly. Sprinkle lightly with salt and pepper (and the grated parmesan if using) and quickly toss again.

3. Arrange the seasoned and oiled crostini on a baking sheet and bake until crisp and golden brown on the outside, approx. 12 minutes. Make sure no moisture is left in the crostini, or they will stall and soften while in storage.

4. Use immediately, or allow to fully cool and store in an airtight container.

Chef’s Notes:

*When using these crostini for canapés or antipasti, I prefer them plain with just olive oil, salt and pepper. If I am using them as a compliment to a soup or salad, that is when I will add grated parmesan to them. But that choice is all yours!

*For crisp bruschetta, follow the same instructions but use larger focaccia, ciabatta or batard-type loaf. Cut the bread thicker, approx. 1/3-1/2 inch, and cook approx. 15-16 minutes. *Alternatively, for fresh bruschetta that is crisp outside and soft inside, the thick sliced bread can be quickly grilled or broiled, but this version does not store well and needs to be consumed immediately.