Makes 1 Cocktail 3 ounces pomegranate juice 1 ounce Limoncello 1 ½ ounces vodka Ice Optional lemon twist for garnish DIRECTIONS 1. Put the pomegranate juice, Limoncello, and vodka into a cocktail shaker over ice. 2. Cover and shake well. 3. Strain into a chilled martini glass. Garnish with lemon twist, if desired.
Makes 4 cocktails INGREDIENTS For the rim 3 or 4 drops Liquid Smoke 2 tablespoons water 1 teaspoon pumpkin pie spice 1 tablespoon coarse sugar For the cocktails 6 ounces bourbon 3 ounces Pumpkin Schnapps 2 ounces sous vide ginger syrup 4 ounces white cranberry juice 1 ounce pumpkin puree Ice 4 orange twists for garnish, if desired DIRECTIONS Mix together the pumpkin spice and the sugar and put onto a plate. Add the Liquid Smoke to the water and use this mixture to wet the rim of four chilled martini glasses. Invert each glass into the spice and sugar … Read More
Recipe and photos courtesy of Chris Holland INGREDIENTS 2 gallons of whole milk 2 tablespoons kosher salt 1-1/3 cups lemon juice. DIRECTIONS Remove lifting racks and universal rack from machine. Pour the milk directly into the SousVide Supreme water oven and set to 200F/93C. When temperature reaches 200F/93C, allow it to stay at that temperature for 5 minutes. Pour milk into another container (a large stock pot works well) and add lemon juice and salt. Stir for 30 seconds. Strain through cheese cloth. Serve or transfer to a lidded container and refrigerate.
… with Goat Cheese and Walnut Dust Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 5 INGREDIENTS For the ribs 1/4 cup (60 ml) vegetable oil 2 garlic cloves, peeled and minced 4 tablespoons finely (60 ml) chopped rosemary 2 tablespoons (30 ml) fennel pollen 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) cayenne, divided use 2 1/2 teaspoons (12.5 ml) salt, divided use 2 half racks lamb ribs For the fig syrup ½ cup (120 ml) fig preserves ¼ cup (60 ml) maple syrup ¼ cup (60 ml) Champagne vinegar For garnish (dust) 10 ounces (285 … Read More
Serves 4 For the meat 1 pound (0.9 kg) flank steak – OR – 1 pound (0.9 kg) chicken tenders, cut into bite sized pieces For the spice mix 1 teaspoon (5 ml) sea salt 1 teaspoon (5 ml) paprika ½ teaspoon (2.5 ml) garlic powder ½ teaspoon (2.5 ml) onion powder ½ teaspoon (2.5 ml) ground cumin ½ teaspoon (2.5 ml) dry mustard powder ¼ teaspoon (1.25 ml) ground black pepper 1/8 teaspoon (0.6 ml) cayenne pepper (or to taste) For the vegetables 1 green bell pepper, stemmed, seeded, and sliced 1 sweet onion, peeled and thinly sliced 2 … Read More
Serves 2 as a meal, 6 as an appetizer INGREDIENTS 12 ounces (12 large/300 g) shrimp, peeled and deveined 4 cloves roasted garlic, peeled and minced 1 teaspoon (5 ml) Herbes de Provence 1 pinch sea salt 1 pinch pepper 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces Chives, finely minced, optional garnish INSTRUCTIONS Fill and preheat the SousVide Supreme to 136F/58C. Put the shrimp into a large (gallon/3.8 liter) cooking pouch, add the butter and garlic to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 30 … Read More
…with mushrooms and blueberry soy reduction Courtesy of Chef Derrick Peltz (MasterChef competitor 2015) Serves 2 (4 as an appetizer) INGREDIENTS 1 slab (8 ounce/228 g) pork belly For the marinade 2 teaspoons (10 g) salt, or more to taste 1 teaspoon (2.5 g) black pepper, or more to taste 1 tablespoon (7.5 g) cinnamon 1 tablespoon (7.5 g) cayenne pepper 1 teaspoon (2.5 g) cumin 3 whole cloves 1 teaspoon (2.5 g) fennel seeds ½ cup (120 ml) soy sauce (plus a splash more for the blueberry sauce) ¼ cup (60 ml) olive oil For the Sweet Potato Puree … Read More
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) 3 tablespoons (45 ml) extra virgin olive oil 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use) 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder) 1 cup (240 ml) fresh Greek yogurt ¼ cup (10 g) chopped fresh mint ¼ cup (10 g) chopped fresh cilantro DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 178F/81C. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 … Read More
Serves 4 INGREDIENTS 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided use For the salad Juice of the lemon 1 tablespoon (15 ml) champagne vinegar ½ teaspoon (2.5 ml) good balsamic vinegar ½ teaspoon (2.5 ml) dried minced shallots Sea salt and freshly ground pepper to taste 3 tablespoons (45 ml) extra virgin olive oil 2 cups (40 g) fresh arugula, well washed and dried 2 tablespoons (30 ml) sliced almonds DIRECTIONS Cut the apricots in half and remove the pit, then slice the halves into thin rounds. Drizzle the rounds with … Read More
Vacuum sealing is an important step in optimizing the perfectly reproducible cooking that sous vide technique offers (after all, the term sous vide itself means ‘under vacuum’). But while it’s immersion in an precision heated water bath that cooks the food perfectly, the compression itself offers advantages on its own. Compressing fruits and vegetables (and even chicken breast, but that’s another subject!) alters the texture and even appearance of the food, particularly if done with a chamber vacuum sealer that can really put the press on. Pressure makes fruits denser and sweeter and more translucent; it changes their character in … Read More
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 1 rack fresh lamb (American, New Zealand, or Scottish) 1 tablespoon (15 ml) kosher salt (divided use) 1 teaspoon (5 ml) ground black pepper 2 sprigs rosemary 1 pint cherry or heirloom tomatoes ½ bunch mint ¼ cup (60 ml) olive oil 2 cloves garlic, peeled 1 teaspoon (5 ml) chile flakes DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 136F/58C. Season the lamb evenly with salt and pepper, put into a cooking pouch with the rosemary sprigs and vacuum seal fully. Submerge the pouch in … Read More
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available) 1 tablespoon (15 ml) kosher salt (divided use) cracked black pepper, to taste ¼ cup (60 ml) olive oil 1 cup (about 40 g) fresh basil leaves 5 large cloves fresh garlic, peeled 1 lemon, for zest and juice 2 tablespoons (30 ml) grated Parmesan cheese 16 to 20 spears asparagus (depending on size) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C. Season the meat evenly with salt and pepper to taste and put … Read More