Author Archives: SousVide Supreme

Lamb with Tomato Confit

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

Beef Tenderloin with Pesto and Asparagus

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

Korean Style Kalbi Short Ribs

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 16 “Korean Style” crosscut beef short ribs 2 cups (320 g) cooked rice, for serving Kimchi, for serving For the marinade 2 tablespoons (30 ml) sesame oil 2 tablespoons (25 g) brown sugar 1 ½ teaspoons (7.5 ml) chile flakes 1 tablespoon (9 g) chopped garlic ½ cup (120 ml) soy sauce ¼ cup (15 g) chopped green onions ¼ cup (60 ml) orange juice DIRECTIONS In a pan on the stovetop, simmer the garlic in sesame oil for 2 minutes on medium high heat; add the remaining ingredients … Read More

King Salmon – Simple and Delicious

Courtesy of Jason Wilson (Crush, Seattle, WA) INGREDIENTS 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember to have scales removed) 1 1/2 teaspoons (7.5 ml) kosher salt 4 slices fresh lemon 2 tablespoons (28 g) unsalted butter, cut into four pats DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 126F/52C. Season the salmon evenly with kosher salt and top each portion with a lemon slice and a pat of the butter. Put the portions into cooking pouches (two portions per pouch) and vacuum seal on Gentle setting, if … Read More

BBQ Country Ribs

Courtesy of Scarlett Banks (Made it. Ate it. Loved it.) Serves 4 INGREDIENTS 8 meaty country-style ribs Olive oil My Favorite Homemade BBQ Sauce (recipe below) or your favorite sauce, for serving For Scarlett’s Steak and Rib Rub (or you can use your favorite rib rub) 1/4 cup (60 g) Kosher salt 2 tablespoons (30 ml) granulated sugar 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) cumin 2 tablespoons (30 ml) garlic powder 2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) mustard powder 1 tablespoon (15 ml) ground black pepper 2 teaspoons (10 ml) cayenne pepper, or … Read More

Coffee Gelato

Makes 6 to 8 servings INGREDIENTS 5 egg yolks 1 cup (190 g) sugar 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water pinch sea salt 1 1/2 cup (360 ml) half and half (light cream) INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Saffron Creme Brulee

Courtesy of Chef Sandra Rosylotti (Toscana Sporita, Tuscan Cookery School) INGREDIENTS 1 quart + 1 ounce (1 liter) heavy cream 1 cup (200 g) sugar 8 egg yolks 5 saffron threads Additional sugar for finishing DIRECTIONS Warm the heavy cream in a pan on the stovetop, bringing it to 140F to 158F (60 to 70C). Add the saffron threads and seal the pot with plastic wrap (cling film), remove from the heat, and let steep for 2 hours. After two hours, return the pan to the stovetop and bring the heavy cream up to to 176F/80C. Fill and preheat the … Read More

Warm Assorted Broccoli Salad

…with Pachino cherry tomatoes, Tuscan olives and anchovies Courtesy of Chef Sandra Rosylotti (Toscana Saporita, A Tuscan Cookery School) Serves 6 to 8 INGREDIENTS 4 heads assorted broccoli (romanesco, cauliflower, broccoli), washed and cut into florettes 12 cherry tomatoes 10 pitted Tuscan olives 4 anchovy fillets, rinsed from salt and cut in pieces 6 tablespoons (90 ml) extra virgin olive oil, divided use salt and pepper to taste DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/84C. In a bowl, season the broccoli with salt and pepper and drizzle with about half the olive oil, tossing to coat. … Read More

Pan-seared Pork Belly

…with Potato Velloute and Glazed Cipollini Onions Courtesy of Chef Sandra Rosylotti (Toscana Saporita – A Tuscan Cookery School) Serves 4 INGREDIENTS 1 pound (450 g) pork belly with rind salt and freshly ground black pepper to taste 1 tablespoon (15 ml) extra virgin olive oil 1 teaspoon (5 ml) fresh rosemary leaves 1 teaspoon (5 ml) fresh sage, roughly chopped DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. In a bowl, mix together all seasoning ingredients and rub onto the pork belly until evenly distributed. Put the pork belly into a cooking pouch and vacuum seal. … Read More

Veal Filleto with Parmigiano Reggiano Fondue and Asparagi

Courtesy of Chef Sandra Rosylotti (Toscana Saporita – Tuscan Cookery School) Serves 4 INGREDIENTS 15 ounces (427 g) veal fillet (tenderloin) salt and freshly ground black pepper 3 tablespoons (45 ml) extra virgin olive oil 3 drops balsamic vinegar (concentrated) For searing 2 tablespoons (30 ml) extra virgin olive oil 1 teaspoon (5 g) unsalted butter DIRECTIONS Use a square of plastic wrap (cling film) to roll the veal fillet into a round log. Twist the ends of the plastic to secure and refrigerate the veal for 6 hours. When ready to cook, fill and preheat the SousVide Supreme water … Read More

Lemon Budino (An Italian Lemon Pudding)

Courtesy of Vicky McDonald Serves 4 INGREDIENTS 1 teaspoon (5 ml) melted butter (for greasing ramekins) 2 large eggs 5 tablespoons (75 g) of sugar ¼ cup (60 ml) lemon juice ½ tablespoon (7ml) grated lemon zest 1/3 cup (80 ml) milk ¼ cup (35 g) all-purpose white flour 1 tablespoon (15 ml) powdered sugar, to serve DIRECTIONS Use your water oven as a bain Marie: elevate the bottom perforated grill of the water oven on a non-rusting baking (or roasting) rack. Arrange four ramekins, about half filled with water, on the raised grill and fill the water oven until … Read More

Easy Asparagus

Serves 4 INGREDIENTS 1 pound (456 g) asparagus, medium thickness stalks, trimmed 1 tablespoon (15 ml) extra virgin olive oil or butter salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 176F/80C. Drizzle the spears with olive oil (or add butter) and season with salt and pepper. Put the asparagus into one or more cooking pouches in a single layer and vacuum seal. Submerge in the water bath and cook for 15 minutes. Pull the pouch out of the water bath, open it immediately, and serve, as is or topped with your favorite sauce.