Author Archives: SousVide Supreme

Festive Ham

Courtesy of Chef Chris Holland, adapted from Sous Vide: The Art of Precision Cooking Serves 10 or more INGREDIENTS 5 pound (2.5 kg) boneless ham 1/3 cup (80 g) Dijon mustard ¼ cup (65 g) maple syrup ¼ cup (65 g) honey 2 oranges, for peeled zest only 2 teaspoons (10 ml) Mixed Spice* 6 bay leaves 6 pods star anise 6 ½ ounces (200 ml) cola 20 juniper berries 6 cloves 1 teaspoon (5 ml) chopped thyme 3 ¼ ounces (100 ml) fresh ginger juice DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Put all ingredients, … Read More

Interview: Chef Elise Wiggins, Panzano

Elise Wiggins, executive chef of the popular Italian eatery, Panzano, (in Denver, Colorado) has a Southerner’s love of good food and big flavors, born of her Louisiana roots and honed in culinary stints around the globe.  Recently chosen to prepare dinner at the famed James Beard Foundation House in New York, her sous vide Lamb Croquette recipe got her rave reviews from their culinary illuminati!  We were lucky enough to catch up with her recently and she was generous enough to share some of her sous vide insights with us. SVS: You began your culinary career in Denver and have … Read More

White Wine Maple Poached Pears

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 8 INGREDIENTS 2 cups (480 ml) white wine 2 cups (480 ml) water 1 cup (240 ml) maple syrup 1 ¼ cups (240 g) sugar 4 pears DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 176F/80C. Combine all ingredients, except the pears, in a saucepan. Simmer and reduce sauce until about 20% of the liquid has cooked down and the alcohol cooked away. Peel and core the pears. Put the pear halves in a single layer into large zip-closure cooking pouch(es). Pour the syrup over them, dividing it between pouches, if … Read More

Vanilla Cardamom Rice Pudding with Cherries

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 1/2 cups (840 ml) skim milk* 2 cups (420 g) Arborio rice ½ teaspoon (2.5 ml) cardamom 1 tablespoon (15 ml) pure vanilla extrac ½ cup (130 g) fresh, frozen, or canned dark sweet cherries 1 tablespoon (15 ml) vanilla sugar for finishing, optional* DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 180F/82C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water … Read More

Maple Raisin Rice Pudding

Recipe and photo courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 cups (720 ml) skim milk 2 tablespoons (28 g) butter 2 cups (420 g) Arborio rice 1/2 cup (75 g) golden raisins 1/2 cup (120 ml) maple syrup 2 teaspoons (10 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger Additional ground cinnamon or cinnamon sugar, for serving, optional DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 140F/60C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip … Read More

Lamb Croquettes with Italian Salsa Verde

Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 4 Note: This recipe requires preparation to begin 3 days before you plan to serve. INGREDIENTS 2 lamb shanks olive oil, as needed salt, to taste pepper, to taste 4 sprigs thyme ¼ cup (60 ml) veal demi glace 2 eggs, slightly beaten with a tablespoon of water all-purpose flour, as needed for dusting prior to breading. 1 cup (120 g) panko bread crumbs 1 recipe Italian Salsa Verde, for serving (recipe follows) DIRECTIONS  Fill and preheat the SousVide Supreme water oven to 144F/62C. Rub shanks with oil and season with … Read More

Slow Cooked Duck Egg with Peking Style Leg Meat

Adapted recipe courtesy of Chef Ollie Moore, GreatBritishChefs.com Serves 6 INGREDIENTS For the leg meat 8 duck legs 8 tablespoons (120 ml) duck fat high smoke point oil, for deep frying For the eggs 6 duck eggs For the spring onion puree 2 tablespoons (30 ml) pomace oil Spanish onions, peeled and finely sliced 10 ounces (300 ml) double cream 6 bunches spring (green) onions, washed and thinly sliced salt For the cucumber spaghetti 1 cucumber 2 teaspoons (10g) dark soya sauce 2 teaspoons (10g) balsamic vinegar, good quality 1 teaspoon (5g) fresh ginger, finely grated 1 garlic clove, peeled … Read More

Raw Oysters – Sous Vide Firmed

Courtesy of Chef Steps  Watch the video Serves 2 INGREDIENTS 12 oysters in their shells, very fresh (unopened and smelling of the sea) Champagne Mignonette Sauce, below (or your favorite) for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Gently drop the oysters into the water oven and allow them to remain for 7 1/2  minutes for large ones and 5 1/2  minutes for small or medium ones. (Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.) Immediately … Read More

Fresh Beet Salad

Adapted from The Low Carb Comfort Food Cookbook, Eades and Solomon (Wiley, 2005) Serves 4 For the salad 1 pound (16 oz/454 g) fresh beets, trimmed, well scrubbed, and cut in half 4 cups (10.5 oz/300 grams) freshly torn salad greens For the vinaigrette 2 tablespoons (1 fl oz/30 ml) sherry vinegar 1/2 teaspoon (.1 oz/3 g) salt 1 tablespoon (.3 oz/8.4 g) fresh chives, minced 1 tablespoon (.5 fl oz/15 ml) extra virgin olive oil Fill and preheat the water oven to 182–185ºF (83–85ºC). Vacuum seal the beets in a large (1 gallon/3.78 liter) food-grade pouch. Cook for at … Read More

Southwestern Chicken Salad

Courtesy of Rachael Yerkes (EazyPeazyMeals) Serves 2 to 4 INGREDIENTS 2 chicken breasts (boneless and skinless) Salt and pepper to taste Fresh salad greens for plating 1 can corn, drained 1 can black beans, drained 1 tomato, diced Creamy Tomatillo Dressing (recipe follows) For the Southwestern Sauce 1 chipotle chili in adobo sauce 1 teaspoon (5 ml) minced garlic 1 tablespoon (15 ml) white wine vinegar A squeeze of fresh lime juice ½ tablespoon (7.5 ml) honey 1 tablespoon (15 ml) nonfat plain Greek yogurt or sour cream 1 teaspoon (5ml) paprika 1 teaspoon (5 ml) cumin ¼ teaspoon (1.25 … Read More

Duck Breast with Blackberry Jam

…and toasted farro, escarole, and caramelized onions Courtesy of Chef Josh Thomsen  of  (Agricola Community Eatery, Princeton NJ) serves 4 INGREDIENTS 2 (8-ounce/ 230 g each) duck breasts Freshly ground black pepper, to taste 4 sprigs thyme, divided use Kosher salt, to taste 1 tablespoon (30 ml) extra virgin olive oil 1 cup (240 ml volume) julienne red onions 1 tablespoon (15 ml) brown sugar 1 clove garlic, peeled and smashed 3 heads baby escarole, cut and washed 1 cup (240 ml volume) cooked farro (recipe follows) 1 teaspoon (5 g) shallots, minced 1 tablespoon (2.5 g) chopped parsley 1⁄2 … Read More

Gravlax (Cured Salmon)

From:  SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar 1 teaspoon (5 g) Powdered Smoke* (optional) 8 salmon portions (about 75 g each) DIRECTIONS Fill and preheat the SousVide Supreme to 104F/40C. Mix together the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse. Put the salmon portions into cooking pouches (individually or side-by-side in pairs) and vacuum seal. Submerge the pouches in the water oven to cook for 45 minutes to 1 … Read More