Author Archives: SousVide Supreme

Indian Butter Chicken Thighs

Serves 4 INGREDIENTS 2 pounds boneless skinless chicken thighs 2 to 4 cups cooked rice, for serving Fresh cilantro leaves, for garnish Naan, if desired For the lime marinade 1 scant ounce fresh lime juice ½ teaspoon smoked paprika ½ teaspoon Sriracha (or to taste) 1 teaspoon sea salt For the yogurt marinade ½ cup whole milk yogurt 2 tablespoons Garlic Ginger Paste (recipe follows) ½ teaspoon salt 1 teaspoon garam masala For the butter sauce 2 tablespoons coconut oil 1 medium onion, peeled and diced 1 can fire-roasted diced tomatoes and the juice 1 ½ teaspoons salt 1 tablespoon … Read More

Squash Sformato

Yields 6 servings Courtesy of SousVide Supreme Culinary Specialist Madeline Fiori INGREDIENTS: For the Sous Vide Squash: 1 small butternut squash, peeled, deseeded and diced into 1 inch ( 2.5 cm) For the Squash Sformato: 2 cups (480 ml/454 g) Sous Vide cooked, pureed butternut squash 1 tablespoon (14 g) unsalted butter, room temperature, plus more for ramekins ¼ cup (60 ml) heavy cream 1 ounce (28 g) grated parmesan 2 eggs, divided 1/8 teaspoon (0.6 ml) sea salt INSTRUCTIONS: For the  squash: 1)      Fill and preheat the SousVide Supreme to 190F/87C. 2)      Put the prepared raw squash into cooking … Read More

Spooky Pumpkin Soup

Serves 6 INGREDIENTS 1 recipe Creamy Pumpkin Soup, ready to serve 3 tablespoons sour cream 1 to 2 tablespoons heavy cream, as needed DIRECTIONS Put the sour cream into a small bowl and whisk in a tablespoon of the cream. Add more cream as needed to achieve a thick but pourable consistency. Put the thinned cream into a condiment squeeze bottle (available on Amazon) and squeeze a line from it onto a piece of waxed paper to check that it flows well through the tip. Put the soup into a large bowl or tureen and pipe concentric circles, beginning with … Read More

Pumpkin Spice Butter SousVide

Makes about 2 cups INGREDIENTS 1 (3-pound) sugar pumpkin 1/3 cup light brown sugar 3 tablespoons honey ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon sea salt ¼ teaspoon freshly grated nutmeg 1 pinch ground cloves 1 ounce apple cider 1 teaspoon apple cider vinegar DIRECTIONS Fill and preheat the water oven to 180F/82C. Have ready a pint glass canning jar with a plastic lid. Cut the stem end from the pumpkin, halve it, and remove the seeds. Cut the halves into 4 slices each, peel the slices, and cut the flesh into chunks. Put the pumpkin and … Read More

Asian Inspired Chicken Breasts

Courtesy of TopChef Master Chef Richard Blais Serves 4 INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced red Thai chili 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing) DIRECTIONS 1. Preheat SousVide Supreme to 143F/62C In a large zip closure bag or bowl, combine the water, salt, sugar, and poultry seasoning. Add chicken breasts … Read More

Russian Christmas Devilled Eggs

Russian Christmas Devilled Eggs Makes 24 halves INGREDIENTS 12 sous vide cooked hardboiled eggs 1 tablespoon Worcestershire sauce 3 tablespoons homemade macadamia nut oil or avocado oil mayonnaise 2 tablespoons capers, drained, rinsed, and chopped3 tablespoons finely chopped flat leaf parsley Sea salt and ground black pepper, to taste For garnish 1 tablespoon ground paprika, if desired 3-4 tablespoons salmon roe or caviar DIRECTIONS Peel the eggs, halve them and remove the yolks. In a bowl, mash the yolks with the Worcestershire sauce and mayonnaise; add the remaining ingredients and mix to combine. Spoon the yolk mixture into hollow of … Read More

Apple Pie Hot Toddy

Serves 8 INGREDIENTS• 12 ounces water• 2 – 3 tablespoons honey• 4 ounces fresh lemon juice• 2 cups Apple Pie Whiskey• 8 (3-inch) cinnamon sticks   DIRECTIONS Bring the water to a boil. Add the honey, stirring until dissolved. Stir in the lemon juice and whiskey. Put a cinnamon stick into each serving mug, pour the hot toddy over it, and serve. Garnish with a few diced apple pieces, if desired.  

Apple Pie Whiskey

Makes 750 ml INGREDIENTS• 750 ml Jameson Irish Whiskey (or your favorite)• 2 apples,* cored and sliced• 2 cinnamon sticks• 1 teaspoon whole cloves• 1 tablespoon honey*Select a good ‘pie’ apple that is sweet and tart and flavorful, such as Northern Spy, Jonagold, Honeycrisp, Granny Smith, or Braeburn. DIRECTIONS Fill and preheat the water oven to 137F/58C. Put all ingredients into a large (1 gal/3.8 liter) zip-closure cooking pouch and use the displacement method to remove the air and zip the seal. Submerge in the water oven to cook for 2 hours. Remove the pouch and quick chill in an … Read More

SousVide Peppers and Onions (Fajita Veggies)

INGREDIENTS• 1 green bell pepper, seeded, stemmed, and sliced• 1 red bell pepper, seeded, stemmed, and sliced• ½ medium red onion, peeled and sliced• 1 tablespoon olive oil• ½ teaspoon sea salt• ¼ teaspoon ground black pepper DIRECTIONS Fill and preheat the water oven to 175F/80C. Put all ingredients into a large (gallon/0.9liter) cooking pouch and toss to coat with the oil and seasonings. Vacuum seal the pouch and submerge in the water oven to cook for 30 minutes. Serve immediately or quick chill in an ice water bath ( ½ ice, ½ water) for 15 minutes and refrigerate until … Read More

Craig’s Potato Salad

Courtesy of Chef Craig Plainfield Serves 4 INGREDIENTS 4 eggs 4 cups Yukon gold potatoes, peeled and diced 1 cup (about 2 stalks) celery, trimmed and diced 3/4 cup (about 6) green onions, trimmed and diced 3/4 cup (about 1 ½) red or green bell peppers, stemmed, seeded, and diced ½ cup (about 8 slices) crisp bacon, chopped ¼ cup (60 ml volume) dill pickles, chopped ½ cup (120 ml) extra virgin olive oil ¼ cup (60 ml) white wine vinegar 2 teaspoons (10 ml) smoked salt 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) chili flakes, (optional) … Read More

Southwestern BBQ Burger

Courtesy of Burger Photo Contest Winner, Omar Franco Serves 2 INGREDIENTS For the burger ½ pound (228 g) pork butt or roast* 10 ounces (285 g) certified Angus ground chuck Salt and pepper to taste 2 ounces (60 ml) Sweet Baby Ray’s BBQ Sauce (or your favorite) 1 ounce (28.5 g) gorgonzola picante 2 fresh jalapeno peppers 2 (or more) cups (480 ml) high smoke point oil for frying 2 pieces focaccia bread 1 tablespoon (14 g) butter For the onion rings 2 cups (200 g) all purpose bleached flour ½ tablespoon (7.5 ml) Spanish paprika 1 teaspoon (5 ml) … Read More

10 Reasons You Need a SousVide Supreme

All of us at SousVide Supreme have found that sous vide cooking has become an integral part of our kitchen repertoire – not just because we work here, but because the SousVide Supreme really has changed the way we cook. If you’re still wondering what a SousVide Supreme can do that your conventional appliances can’t, here are ten reasons the SousVide Supreme can and should be your go-to kitchen appliance. 10. SousVide Supreme Looks Great On Your Counter. Maybe it’s a little shallow, but let’s be honest: the rounded edges, the sleek lines, the brushed chrome of the Touch Plus … Read More