Featured Video: Chef Jason Wilson
Gourmet Cooking Made Countertop Easy!
Elite chefs have known for decades that sous vide cooking offers the most reliable method for producing perfectly cooked foods with ease, but the cost was prohibitive. The SousVide Supreme has made the process available and affordable for both the gourmet home cook and the restaurant chef.
Take a look, as Chef Jason Wilson owner and executive chef of the acclaimed restaurant, Crush, in Seattle, Washington describes the difference having the SousVide Supreme has made in his restaurant.
Featured Sous Vide Recipe
For a gourmet twist on sous vide vegetables, Chef Jason Wilson treats us all to a recipe from his fantastic menu at Crush: Sous Vide Garden Vegetable Salad – See Recipe Here
Baby Food a la Sous Vide: Blais on CNN
Chef Richard Blais will be the special guest on CNN at 1 pm (EDT) Wednesday February 16, 2011 and will be telling us all about two of his favorite topics: SousVide Supreme and baby food. Earlier this month, the Blais family welcomed daughter Embry Lotus to the clan, so it won’t be long before Chef Blais will be busy (again) making some of the purest and most delicious baby food on the planet for his new angel.
According to Blais,
The babyfood my wife and I used to buy was pretty pure — for instance, just pears and water — and now, with sous vide, it’s just ‘pears’. Nothing else. It’s the perfect way to make healthy food for your baby.
Here’s one of Chef Blais’ baby food recipes…you won’t believe how simple it is!
Organic carrots, peeled and chopped
1. Preheat the SousVide Supreme to 182F/84C.
2. Put about 1 cup (130 g) chopped carrots into a small food-grade cooking pouch and vacuum seal.
3. Submerge in the water oven and cook for 45 minutes.
4. Pour contents into a mini-food processor and puree until smooth.
5. Portion into food-safe containers, cap tightly, label with contents and date, and store in refrigerator. Use within 2 days or freeze for up to several weeks. Thaw in the refrigerator.
For other delicious and healthful recipes, simply substitute the fruit or vegetable of your choice and follow these same instructions! Just wash, peel, chop, bag, cook, and puree. Solid vegetables and fruits with peels, such as sweet potatoes, butternut squash, apples, pears, peaches, or golden beets all work the same way. (Note: you can do red beets, too, but boy will they stain everything they touch a vibrant red!) Vegetables and fruits typically eaten unpeeled, such as broccoli, cauliflower, green peas or fresh raspberries can go straight into the pouch. Have fun mixing and matching, secure in the knowledge that your baby or toddler is getting pure, natural food. As Chef Blais says: just pears!
Fresh Green Peas
Courtesy of Chef Richard Blais
- 1 pound (450 g) fresh green peas
- 1 tablespoon (15 ml) olive oil
- coarse salt to taste
- black pepper to taste
- 1 lemon, for zest only
- 1/4 teaspoon (1.25 ml) garlic powder
- Fill and preheat SousVide Supreme to 185F/85C.
- Put all ingredients into a cooking pouch, evacuate as much air as possible, and seal.
- Submerge the pouch and cook for 45 minutes.
- Delicious straight from the pouch!
Asian Inspired Chicken Breast
Courtesy of Chef Richard Blais
- 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 fresh red Thai chile
- 1 teaspoon (5 ml) garlic powder
- white pepper to taste
- 1 tablespoon high-smoke point vegetable oil (for searing)
- Preheat the SousVide Supreme to 143F/ 62C.
- In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning.
- Add chicken breasts to the brine, zip closed or cover, and refrigerate for 1-2 hours.
- Remove, rinse under cool water, pat dry, and let air dry for 20-30 minutes.
- Sprinkle the breasts with white pepper.
- Put 2 breasts into a small (quart/ 0.9 liter) cooking pouch; add half the butter, lemon zest, sliced chile, and garlic powder to each pound and vacuum/ seal.
- Submerge pouches in the water oven and cook for at least 1 hour, up to 3 hours.
- Remove pouches from the water oven; remove the breasts from the cooking pouch and pat dry.
- Heat oil in a heavy skillet over medium high heat until just at the smoking point.
- Sear the breasts for color before serving.
Blais at Bloomie’s
Check out this video of Chef Richard Blais cooking sous vide steak and eggs at a recent Bloomie’s demo and tasting in Chicago.
He’ll be back at it, demonstrating sous vide cooking at these Bloomingdale’s locations:
New York City November 20, 2010 from 1 pm to 4 pm
1000 3rd Avenue
New York, NY 10022
San Francisco – November 27, 2010 from 1 to 4 pm
845 Market St.
San Francisco, CA 94103
If you’re in the area, come on down!
SousVide Supreme and Chef Richard Blais on Daytime TV
Friday, June 11, Chef Richard Blais took to the airwaves on Daytime TV with his SousVide Supreme to explain the sous vide process to a group of excited foodie reporters.
Check it out here.
Chef Blais asked us to share the recipes he prepared with our readers and I do so forthwith!
Turkey Tenderloin with Tomato Chutney
2 turkey tenderloins
1 teaspoon salt
1 teaspoon pepper
1. Preheat the SousVide Supreme to 142F/61C.
2. Sprinkle the tenderloins with the salt and pepper.
3. Vacuum/seal each turkey tenderloin in a food-grade pouch.
4. Cook in the water bath for 4 hours.
5. Remove tenderloins and serve with Tomato Chutney (recipe follows.)
1 can (14 ounces) diced tomatoes, drained well
½ teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon ground coriander
2 whole cloves
2 teaspoons mustard seed
¼ teaspoon Cayenne pepper
½ cup diced onion
1 teaspoon Ghee (clarified butter) or unsalted butter
1. Preheat the SousVide Supreme to 194F/90C.
2. Combine all ingredients in a food grade cooking pouch.
3. Press out as much air as possible from the pouch (do not vacuum or do so gingerly as there will be some residual liquid in the tomatoes) and seal.
4. Cook in the water bath for one hour.
5. Serve or quick chill, submerged in an ice water bath ( ½ ice, ½ water) for at least 30 minutes and then refrigerate for up to several days.
Armed with the SousVide Supreme and these recipes, you can cook like a Top Chef contender!
Top Chef Richard Blais and the SousVide Supreme in Chicago
Top Chef Richard Blais and the SousVide Supreme Team are heading to Chicago for the 2010 International Home and Housewares Show. From March 14-16, the culinary center of Chicago will be welcoming over 60,000 attendees, exhibitors, and buyers all looking for and showcasing the latest trends in consumer lifestyle and products. Richard Blais will be front and center in the SousVide Supreme Test kitchen demonstrating the latest trend in culinary innovation for the home chef. Stay tuned for photos and updates from the show.