Author Archives: SousVide Supreme

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 Rosy Lotti (Toscana Saporita, 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 … Read More

Warm Assorted Broccoli Salad

…with Pachino cherry tomatoes, Tuscan olives and anchovies Courtesy of Chef Sandra Rosy Lotti (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 … Read More

Pan-seared Pork Belly

…with Potato Velloute and Glazed Cipollini Onions Courtesy of Chef Sandra Rosy Lotti (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 … Read More

Veal Filleto with Parmigiano Reggiano Fondue and Asparagi

Courtesy of Chef Sandra Rosy Lotti (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 … 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.

Salmon Steaks with Artichokes and Dill Caper Hollandaise

Courtesy of Chef Craig Plainfield Serves 4 For the salmon 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed* ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) Applewood liquid smoke ½ teaspoon (2.5 ml) freshly ground pepper 1 teaspoon (5 ml) chopped fresh dill 1 to 2 tablespoons (15 to 30 ml) olive oil, for grilling For the hollandaise 3 egg yolks 4 ounces (one stick/ 114g) butter, melted ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) Dijon mustard 1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) … Read More

Grilled Chicken with Corn Stuffing

Courtesy of Chef Craig Plainfield Serves 4 to 6 INGREDIENTS 1 large (about 5 pounds/2.2 kg) frying chicken ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) Applewood liquid smoke 1 gallon (3.8 liters) water For the Corn Stuffing 1/2 red onion, peeled and julienned (save the skins for the stock) ½ cup (85 g) peppers, roasted chili or sweet bell peppers, seeded, deveined, and peeled (sliced julienne) 3 tablespoons (43 g) butter 2 teaspoons (6 g) minced garlic 2 cups (250 g) fresh or frozen corn kernels 1 teaspoon (5 ml) salt … Read More

Doce de Banana

Serves 4 INGREDIENTS 5 small bananas, firm but ripe, peeled and cut into chunks 1 cup (200 g) brown sugar 2 cinnamon sticks 6 whole cloves Whipped cream or vanilla ice cream for serving DIRECTIONS 1. Fill and preheat the SousVide Supreme water oven to 176F/??C. 2. Put the bananas, brown sugar, cinnamon sticks, and cloves into a small cooking pouch and vacuum seal. Use the Gentle setting, if available, to avoid crushing the fruit. (Interrupt the sealing by forcing the seal if the fruit begins to be crushed.) 3. Submerge the pouch in the water oven to cook for … Read More

Mohlo a Campanha (Brazilian Tomato Condiment)

Makes about 2 cups (480 ml) INGREDIENTS 2 onions, peeled and diced 2 green bell peppers, stemmed, seeded, and diced 3/4 cup (180 ml) olive oil ¼ teaspoon (1.25 ml) salt 1/8 teaspoon (0.6 ml) ground black pepper ½ cup (240 ml) white vinegar DIRECTIONS Fill and preheat the water oven to 183F/84C. Put all ingredients into a small 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 cook for at least 45 minutes and up to 2 hours. Remove from the water … Read More