Summertime with SousVide Supreme definitely beats the heat! If you are looking for cooler methods of cooking, then SousVide Supreme is the way to go!
This is my first summer using a SousVide Supreme and I’m managing to stay cool. It’s really spectacular and quickly becoming my preferred method of cooking. I make Chicken Stock year round so that I always have fresh stock in the freezer and using the water oven for this process has drastically reduced the 4 hours of hot heat blasting from the stovetop to nil. We’ve also had a hankering for braised ribs during these hot months and what I once dreaded because it took a handful of hours in the oven causing the entire house to sweat, now is quite simple and the SousVide Supreme keeps everything contained for hours and our house stays cool. Also, no more long hours of monitoring the oven or stovetop, to make sure that the temperature is just right; SousVide Supreme keeps it simple by allowing you to set the precise cooking temperature and walk away.
Regardless of my love of food, I can’t stand when what I’m cooking ends up scenting the entire house, well, of course, unless it’s something deliciously sweet from the oven, but for the most part I cook on the stovetop and I’m not that tolerant of the house smelling of fish or seared meat. Sometimes even the funky scent of cooking vegetables can be a bit off-putting to me. Fortunately, my SousVide Supreme keeps the scent contained and the kitchen cool. If you too are a food lover and don’t feel like melting in your kitchen during the hotter months any longer check out SousVide Supreme’s promotional packages.
I love heading to the farmers’ markets during the summer and currently I’m obsessed with the gorgeous pole bean and all of its’ varieties. I recently picked up a beautiful bunch of haricots vert. In season these beans are so sweet and crunchy; out of season they are quite starchy and bland. This humble bean can be tossed with a glug of extra virgin olive oil and a sprinkling of sea salt and served as a side with just about anything. Surprisingly, this pole bean provides us with important amounts of colorful pigments, like carotenoids. Despite their green skin, there is a presence of lutein, beta-carotene, zeaxanthin and neoxanthin. In some cases the amounts of these carotenoids are comparable to that in orange vegetables, such as carrots and tomatoes! We simply don’t see the carotenoids due to the high concentration of chlorophyll. Green beans contain healthy amounts of vitamins-B6, B1 and C. They are also chock full of minerals such as iron, calcium, magnesium, manganese and potassium, which are all essential for a healthy metabolism.
My favorite use as of late for my SousVide Supreme is creating al dente summer vegetables! Below you’ll find my recipe for sous vide haricots vert, which can be tossed into any dish and add a deliciously verdant crunch to any meal. My Sherry vinaigrette is a great accompaniment to most vegetables or tossed into any salad, particularly good if you are making a Spanish inspired meal.
Please join me in staying cool this summer in the kitchen with SousVide Supreme!
Sous Vide Haricots Vert Salad
12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed
2 romaine hearts, washed and pulled apart
1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved
4 sous vide soft cooked eggs, cut into halves
2 ounces (57 grams) Manchego cheese, grated
16 of your favorite olives
Madeline’s Sherry Vinaigrette
1/6 cup (39 ml) sherry vinegar
1 small shallot, peeled and minced
1 tablespoon (15 ml) honey
½ cup (118 ml) extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
- Fill and preheat the SousVide Supreme water oven to 183F/84C.
- Put the trimmed haricots vert into cooking pouches, creating a single layer and vacuum seal.
- Submerge in the water oven and cook for 20 minutes.
- Meanwhile, in a small bowl pour the sherry vinegar over the shallots and let macerate for 15 minutes.
- After 15 minutes, whisk the honey into the shallot mixture until well mixed.
- Slowly whisk the olive oil into the mixture.
- Season with salt and pepper to taste and set aside.
- When the haricots vert are finished cooking, put them into a bowl and toss with ¼ cup of the sherry vinaigrette.
- On a large serving platter, arrange the romaine hearts, haricots vert, tomatoes and eggs. Sprinkle the cheese and olives on top and drizzle the salad with the remaining sherry vinaigrette.
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