Author Archives: SousVide Supreme

Meyer Lemon and Thyme Gimlet

Courtesy of Chef Dylan Benoit Makes 1 cocktail   INGREDIENTS 1 1/2 ounces (45 ml) Meyer lemon-infused Gin 1/2 ounces (15 ml) Meyer lemon juice 1/2 ounces (15 ml) lime juice 1/2 ounce (15 ml) Thyme-infused Simple Syrup Ice Dehydrated Meyer lemon wheels or fresh lemon twists, optional, for garnish DIRECTIONS 1. Put all ingredients into a cocktail shaker and shake with ice until chilled. 2. Strain in a rocks glass over fresh ice. 3. Garnish, if desired, with dehydrated Meyer lemon wheels or fresh twists of lemon zest.

Caramel Apple Galette

Courtesy of Joelen Tan (Whatscookingchicago) Serves 4 to 6 INGREDIENTS For the apple filling 4 to 5 medium apples, peeled, cored and quartered 1 tablespoon (15 ml) light brown sugar 1/2 teaspoon (2.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) vanilla extract ½ lemon, for juice For the galette 1 pie crust (homemade or store bought) Powdered sugar, for garnish Dulce de Leche caramel sauce (or store bought caramel sauce), for garnish DIRECTIONS Fill and preheat the SousVide Supreme water oven until water reaches 143F/62C. Put apples, brown sugar, cinnamon, vanilla and lemon juice into a bowl and toss to … Read More

Chili Rubbed Ribeye Steak

Courtesy of Joelen Tan (Whatscookingchicago) Serves 2 INGREDIENTS 2 (approximately 1 pound/450 g) ribeye steaks For the rub 1 tablespoon (15 ml) chili powder 1 teaspoon (5 ml) paprika 1 teaspoon (5 ml) dry minced onion 1/2 teaspoon (2.5 ml) granulated garlic powder 1/2 teaspoon (2.5 ml) dried oregano 1/2 teaspoon (2.5 ml) kosher salt 1/2 teaspoon (2.5 ml) freshly ground pepper DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C. Pat the steaks dry. Combine the rub ingredients in a small bowl and rub onto the steaks. Put the steaks into cooking pouches and vacuum seal. Submerge … Read More

Pot Roast Sous Vide

Courtesy of Joelen Tan (Whatscookingchicago) INGREDIENTS 3 pounds (about 1.4 kg) chuck pot roast For the rub 1 teaspoon (5 ml) dried Italian seasoning 1/2 teaspoon (2.5 ml) garlic powder 1/2 teaspoon (2.5 ml) onion powder 2 cloves garlic, peeled and minced 1/2 teaspoon (2.5 ml) soy sauce DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C (or your preferred temperature for doneness for beef). In a small bowl, combine the rub ingredients. Rub the roast with the rub mixture, put it into a large (gallon/3.8 liter) cooking pouch, and vacuum seal. Submerge the pouch in the water … Read More

Cranberry Lime Infused Tequila

INGREDIENTS 1 fifth (750 ml) tequila blanco 1 cup (100 g) fresh cranberries, halved 4 limes for zest (keep in a zip bag for juicing later) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 153F/67C. Put the tequila, cranberries, and lime zest into a large (gallone/3.8 liter zip closure cooking pouch) and use the displacement method (Arthimedes Principle) to remove the air and zip the seal Submerge the pouch in the water oven to cook for 2 hours. Remove and open the pouch, strain the infused tequila into clean stoppered bottle, and chill. Great for making holiday cocktails, … Read More

Basil-infused Vodka

Makes 750 ml INGREDIENTS 1 bottle (750 ml) vodka 30 to 40 leaves fresh basil, well washed DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Put the vodka and basil leaves into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to infuse for 2 hours. Remove from the water oven and immediately quick chill by submerging the pouch in and ice water bath (half ice/half water.) Strain into a clean, stoppered bottle and store in the … Read More

Coffee-Infused Light Rum Cordial

Makes about 1 quart (0.9 liters) INGREDIENTS 1 bottle (750 ml) gold rum 6 tablespoons (90 ml) whole dark roast coffee beans 1 1/2 cups (360 ml) simple syrup INSTRUCTIONS Fill and preheat the water oven to 135F/57C. Put the rum and coffee beans into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the pouch closed. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking. Remove the pouch and submerge it in an … Read More

Holly Jolly cocktail

Whether enjoyed full octane as a holly jolly cocktail or absent the spirits as a holiday mocktail, this drink is sure to make the crowd berry, berry merry and bright! Makes 1 cocktail INGREDIENTS 1 ½ ounces (45 ml) spirits (vodka, silver tequila, or white rum) 1 ounce (30 ml) Strawberry-Blueberry Coulis ½ ounce (15 ml) Fresh Ginger Syrup ½ ounce (15 ml) Mint Syrup 1 ounce (30 ml) fresh lime juice 3 ounces (80 ml) sparkling water or club soda Fresh raspberries or blackberries for garnish Fresh mint sprig for garnish DIRECTIONS In a shaker with ice, mix the … Read More

The Holiday Claus-mo

Elegant and refined, with a tantalizing cranberry twist! Said by elves in the know to be Mrs. Claus’s favorite holiday indulgence! Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) Cranberry Vodka ½ ounces (15 ml) Citronge, Gran Marnier, or Triple Sec 1 ounce (30 ml) fresh lemon juice Ice Lemon twist for garnish DIRECTIONS In a shaker with ice, mix all ingredients except garnish until well and fully chilled. Strain the cocktail into a stemmed cocktail glass and garnish with the twist.

Hot Buttered Bourbon

Filled with sugar and spice and everything nice (did we mention the bourbon?) Drinking this cocktail is like wrapping yourself up in a cozy cashmere blanket by the fire! Makes 1 cocktail INGREDIENTS For the Maple Cream (Made ahead, so plan ahead; it’s enough for 6 or 8 cocktails.) 1 cup (240 ml) heavy cream 2 tablespoons (60 ml) maple syrup For each cocktail 2 ounces (60 ml) bourbon 3 ounces (90 ml) hot water 1 ounce (30 ml) Ginger Syrup Fresh nutmeg, grated DIRECTIONS At least an hour, but up to a day, in advance, make the Maple Cream. … Read More

Gingerbread Martini

Amid all those the gingerbread houses and gingerbread men, why isn’t there something ginger for the grown ups? This Gingerbread Martini is sure to bring back those warm childhood flavor memories, but with just enough 21-and-up kick to get you going again after a long day of shopping! Makes 4 cocktails INGREDIENTS 4 or 5 ginger snaps, finely crushed 4 ounces (120 ml) Ginger Syrup, plus a bit more for rim garnish 4 ounces (120 ml) Coffee-infused Light Rum Cordial 4 ounces (120 ml) Tuaca Vanilla-Citrus Liqueur 3 ounces (80 ml) whipping cream ¼ teaspoon (1.25 ml) ground cinnamon 1/8 … Read More

Pear Basil Sipper

While contemplating that proverbial Partridge in a Pear Tree, what better drink could you want to sip than a Pear Basil Sipper? Light and refreshing and just naughty enough to be nice! Makes 4 cocktails INGREDIENTS 4 ounces (120 ml) Basil-Infused Vodka 4 ounces (120 ml) pear nectar 2 ounces (60 ml) Simple Syrup (homemade or commercial) 2 ounces (60 ml) lime juice 8 ounces (240 ml) sparkling water Crushed ice – enough to fill four cocktail glasses 4 sprigs fresh basil, for garnish (optional) 4 stems red currants, for garnish (optional) DIRECTIONS In a pitcher, put the vodka, nectar, … Read More