Halloween

Squash Sformato

Sous Vide Squash SformatoCourtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Yields 6 servings

INGREDIENTS:

For the sous side Squash:

  • 1 small butternut squash, peeled, seeded and diced into half-inch (1.3 cm) cubes

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 water oven to 190F/87C.
  2. Put the prepared raw squash into cooking pouches and vacuum seal in a single layer.
  3. Cook in the water oven for one hour.
  4. Remove and puree in a food processor until smooth.
  5. Measure out 2 cups (480 m/ 454 g) for the Squash Sformato and put into a bowl, keeping warm for the Squash Sformato recipe below. Put any remaining puree into a cooking pouch, press out the air, and seal. Label and freeze it for a later use.

For the Squash Sformato:

  1. Adjust the water level of the SousVide Supreme for baking as follows:
    1. Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or baking platform.
    2. Fill 6 ramekins ¾ full with water and set them onto the rack.
    3. Adjust the water level by adding or removing water to bring the water level to within ½ inch (1.25 cm) of the rim of the ramekins.
    4. Remove the ramekins and empty the water from them. Dry the ramekins well; brush each with melted butter and set aside.
  2. Preheat the water oven to 195 F/90.5C.
  3. Put the pureed squash into a mixing bowl and stir in the butter, heavy cream, parmesan, egg yolks and salt; set aside.
  4. Using an electric stand mixer or whisk, whip the egg whites on high speed until stiff peak form.
  5. Gently fold the egg whites into the squash mixture, one third at a time, making sure not to over stir and deflate the mixture.
  6. Spoon the batter into the prepared ramekins.
  7. Set the ramekins into the water oven on the raised grill, taking great care not to get water into the batter. Tent a square of aluminum foil over the ramekins to divert any drops of condensate from the lid.
  8. Bake for 1 ½ to 2 hours.
  9. Remove the sformati and let cool on a rack for a few minutes, until you can easily touch the ramekin without burning your fingers.
  10. To unmold, use an offset spatula to loosen the sformato around the edges, flip the ramekin over onto your serving plate swiftly, and tap the bottom of the ramekin gently to release. Serve with your favorite sauce.

Calamari Fra Diavolo with Squid Ink Pasta

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 4

The perfect dinner for a Spooky Halloween evening!

Calamari Fra Diavolo with Squid Ink Pasta

INGREDIENTS

For the squid:

  • 1 pound (453 g) cleaned squid, separate tubes from tentacles
  • 1 cup (237 ml) extra virgin olive oil, divided
  • ½ teaspoon (2.5 ml) Aleppo chili pepper, or your favorite, divided
  • 4 cloves garlic, peeled and crushed
  • Sea salt and freshly ground black pepper, to taste

For the pasta:

Note: For homemade pasta, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). You can substitute 1 pound (454 g) commercially prepared squid ink pasta, if you don’t want to make your own.

  • 18 ounces (510 g) Tipo 00 flour
  • 5 eggs
  • 2 tablespoons (30 ml) squid ink, available online and at specialty markets
  • 4 pinches sea salt

For the Fra Diavolo Sauce:

  • 4 tablespoons (57 g) unsalted butter
  • 4 tablespoons (60 ml) extra virgin olive oil
  • 1 teaspoon (5 ml) crushed red pepper flakes
  • 5 sprigs thyme
  • 5 garlic cloves, peeled and minced
  • Sea salt and freshly ground black pepper, to taste
  • 28 ounces (794 g) San Marzano tomatoes, crushed

DIRECTIONS:

  1. Fill and preheat SousVide Supreme water oven to 145 F/63 C.
  2. Season the tubes and tentacles with salt and pepper to taste. Put the tubes in one zip-closure cooking pouch and the tentacles into another. Divide the olive oil and chili pepper between the pouches. Toss two crushed garlic cloves into each pouch and seal the pouches using the displacement method Archimedes’ Principle.
  3. Submerge the tentacle pouch in the water oven and cook for 2 to 4 hours; add the pouch of tubes and cook both for another 8 hours .
  4. Meanwhile, make the Squid Ink Pasta (if using homemade) – recipe follows.
  5. When the squid are cooked, remove from the pouches from the water oven and, if ready to proceed, drain the olive oil and pouch liquid from the squid, reserving at least ¼ cup (60 ml) to ½ cup (120 ml) for coating the cooked pasta. (If not ready to proceed quick chill the pouches, submerged in ice water (half ice, half water) for 20 minutes and refrigerate for up to 48 hours. Reheat for 20 minutes in the water oven set at 145F/63C.)
  6. Before serving, prepare the Fra Diavolo Sauce:
    1. Using a traditional stovetop heat a large saucepan over medium heat. Add the butter and oil.
    2. Once the butter is melted add the chilies and thyme and let cook for 1 minute.
    3. Add the garlic and cook for about 1 minute or until soft, being careful not to brown.
    4. Pour in the crushed tomatoes and gently simmer for about 8-10 minutes.
  7. Add the squid directly to the warm Fra Diavolo Sauce and stir to coat well.
  8. In a serving bowl, toss the pasta some of the reserved olive oil and pouch liquor.
  9. Add the sauce and squid and toss again; garnish with fresh basil and serve .

For the Squid Ink Pasta:

  1. Mound the flour onto a clean counter top, or in a bowl.
  2. Create a well in the middle of the flour, crack the eggs into it and pour in the squid ink.
  3. Using a fork, beat the egg-ink mixture until smooth and gently incorporate all of the flour into the egg mixture.
  4. Flour your hands and knead the dough. If the dough is feeling a bit too sticky then add a bit more flour, if the dough is feeling too dry then run your hands under cold water and knead the dough.
  5. Knead for about 5 minutes. Your aim is for silky and elastic dough, once you’ve reached this lovely consistency, cover the dough with plastic wrap and leave it to rest (relax) on the counter for about half an hour.
  6. Using a pasta machine or if you are ambitious using a rolling pin, roll the dough into a thin sheet, starting at the widest setting and working your way down to the second narrowest setting.
  7. Either cut pasta into long noodles by hand or run through the pasta machine with your favorite noodle setting.
  8. Using a traditional stovetop bring a large pot of salted water to a boil.
  9. Put the noodles into the boiling water and cook for 3-4 minutes or until cooked through to the texture you prefer, tested by biting a strand. (Commercially prepared pasta will take about 6 to 7 minutes.)

Witches Brew

Witches Brew Cocktail #sousvideCourtesy of SousVide Supreme Culinary Specialist, Sophie
Makes 1 cocktail

INGREDIENTS

  • 2 ounces (59ml) of sous vide-infused cranberry gin
  • ½ ounce (15ml) of dry vermouth
  • ½ ounce (15ml) of cointreau
  • 1 teaspoon (5ml) of absinthe
  • 2 cubes of ice
  • 1 slice of blood orange, for garnish
  • 1 Licorice spider* on cocktail pick (instructions follow)

DIRECTIONS

  1. Put the cranberry gin, vermouth, Cointreau and Absinthe into a cocktail shaker
  2. Add the ice, close the lid, and shake until all ingredients are well combined.
  3. Strain the cocktail into a martini glass.
  4. Garnish with a licorice spider and a slice of blood orange

For the licorice spiders you will need the following:

  • Black string licorice
  • Scissors
  • Cocktail pick
  1. Use scissors to cut a string of licorice into 5 pieces: four pieces should be 2 inches (5cm) long and the fifth piece should be 9 inches (23 cm) long.
  2. Gather the four short pieces of licorice in your hand and wrap the long piece of licorice around the middle of the bundle twice.
  3. Tie a knot in the long piece of licorice and leave one long tail of licorice to attach to your cocktail pick.
  4. When you have made the cocktail, tie the long piece of licorice to the cocktail pick and place it in the glass, with the licorice spider hanging over the side.
  5. Repeat with another licorice string for as many spiders as you wish to make.

Sous Vide Squash Sformato

The autumn harvest has arrived which means it’s time to sous vide a few gorgeous gourds. I recently experimented with butternut squash with the addition of a few different ingredients in my SousVide Supreme, and the flavor was out of this world!  I added a glug of olive oil to one cooking pouch, a pat of butter in another and only squash in the last pouch.  Guess which one I prefer?  The butternut squash on its own, delicious and packed with a punch of sweetness .  Although, the others were tasty, they just weren’t as flavorful as the solo squash.

SousVide Supreme’s method of cooking not only enhances the natural flavor of ingredients, but it also retains all of those lovely nutrients that are naturally found in vegetables, without risk of their steaming away or leaching out into boiling water.  And lucky for us this squash is high in Vitamin C and provides significant amounts of Vitamin B6, potassium, folate and dietary fiber.  The tangerine hue is indicative of high levels of beta-carotene and other carotenoids.

Once you sous vide winter squash, there is no going back!  Simply cut one large squash into uniform pieces and cook at 190F/87C for one hour. Put it all into a food processor or mash it by hand until smooth.  Vacuum seal and chill part of the batch for later use.  If you aren’t planning on using it within the next couple of days store it in the freezer for future soups, breads and sformati!

Sformato (an Italian dish that is a cross between a soufflé and flan) is one of my favorite dishes to create with the autumnal harvest.  It’s a decadent treat that my family enjoys eating garnished with our favorite sauces and served with a salad.  SousVide Supreme makes it incredibly easy to bake sformati in individual small ramekins.

Sous Vide Squash Sformato

Squash Sformato
Yields 6 servings

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 pouches and vacuum seal in a single layer.
3)      Cook in the water oven for one hour.
4)      Remove and puree in a food processor until smooth.
5)      Measure out 1 pound (454 g) for the Squash Sformato and put into a bowl, keeping warm for the Squash Sformato recipe below.  Chill and freeze the remaining puree for a later use.

For the Squash Sformato:

1)      Adjust the water level of the SousVide Supreme for baking as follows:

a)      Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or baking platform.
b)      Fill 6 ramekins ¾ full with water and set them onto the rack.
c)       Adjust the water level by adding or removing water to bring the water level to within ½ inch (1.25 cm) of the rim of the ramekins.
d)       Remove the ramekins and dump out the water.  Dry the ramekins; brush each with melted butter and set aside.

2)      Preheat the water oven to 195 F/90.5C.
3)      Take the warm pureed squash and stir in the butter, heavy cream, parmesan, egg yolks and salt, set aside.
4)      Using an electric mixer or by hand, whip the egg whites  until stiff peak.
5)      Fold one third of the whipped egg whites into the squash mixture at a time.  Making sure not to over stir and deflate the mixture.
6)      Spoon the batter into the prepared ramekins.
7)      Set the ramekins into the water oven on the raised grill, taking great care not to get water into the batter.
8)      Tent a square of aluminum foil over the ramekins to divert drips from the lid.
9)      Bake for 1 ½ hours to 2 hours.
10)   Remove the sformati and let cool on a rack for a few minutes, until you can easily touch the ramekin without burning your fingers.
11)   Using an offset spatula, loosen the sformato, flip the ramekin over onto your serving plate swiftly and tap the bottom of the ramekin gently to release.  Serve with your favorite sauce.

Pumpkin Puree

pumpkin puree cooked sous vide

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin.
(This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.)

INGREDIENTS

  • 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces
  • Salt, to taste (optional)
  • Water, if needed, to thin the puree


INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 180-185F/82-85C.
  2. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer.
  3. Add the salt, if using, and vacuum seal the pouch.
  4. Submerge the pouch in the water oven and cook for 45 minutes to 1 hour, until quite tender.
  5. Open the pouch and pour the pumpkin into a food processor work bowl or a blender and puree until smooth. Add a little water, if needed, to achieve the consistency you need.
  6. If not using right away, put the puree into a large zip closure cooking pouch, remove as much air as possible with your hands, zip the seal and quick chill in the pouch, submerged in an ice water bath for at least 20 minutes.  Refrigerate for up to 48 hours.

Great to use for making pies, pumpkin bread, or as a pure and natural baby food.