Featured Chefs

Herb Roasted Pheasant Breast

With Asparagus & Pickled Mushrooms

Herb Roasted Pheasant Breast #sousvideWatch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson, Crush, Seattle, WA
Serves 4


For the pheasant

  • 3 tablespoons (45 ml) butter
  • 1 tablespoon (15 ml) finely chopped thyme
  • 1 tablespoon (15 ml) finely chopped chives
  • 1 tablespoon (15 ml) finely chopped parsley
  • 1 tablespoon (15 ml) finely chopped sage
  • 3 tablespoons (45 ml) finely chopped shallots
  • ½ cup (120 ml) chicken stock
  • 1 teaspoon (5 ml) kosher salt or sea salt
  • 4 (5-ounce/150 g each) boneless pheasant breasts, skin on (organic chicken can be substituted)
  • Olive oil for final sear

For the asparagus

  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 teaspoon (5 ml) lemon zest
  • 1 teaspoon (5 ml) finely chopped garlic
  • 1 tablespoon (15 ml) finely chopped mint
  • 12 spears large fresh asparagus, trimmed and 2/3 length of stalks peeled

For the mushrooms

  • 2 tablespoons (30 ml) pickling spice
  • 2 tablespoons (30 ml) sugar
  • 1/4 cup (60 ml) Champagne vinegar
  • 1/4 cup (60 ml) apple juice
  • Kosher Salt as needed to season to taste.
  • 1 cup (59 g) gourmet mushrooms (chanterelles, morels, oyster, porcini)



  1. Fill and preheat the Sous Vide Supreme to 146F/63.5C.
  2. In a saucepan over medium heat, melt the butter and add the thyme, chives, parsley, sage, shallots, chicken stock, and salt and simmer for 3 minutes, whisking lightly.
  3. Season the pheasant lightly with salt on both sides and put them, two to a pouch, into small (quart/0.9 liter) cooking pouches.
  4. Spoon the herb mixture over the pheasant breasts, dividing the mixture evenly between the pouches, and vacuum seal.
  5. Submerge the pouches in the water oven and cook for 35 minutes. (Set the timer.)
  6. Meanwhile, in a skillet over medium heat, simmer the garlic in extra virgin olive oil with a pinch of salt; add the mint and lemon zest and continue to cook for 4 minutes.
  7. Add the asparagus to the skillet and toss to coat with the herbed oil; put the spears, in a single layer, side by side, into a small (quart/0.9 liter) cooking pouch, and vacuum seal. Set aside.
  8. Next, prepare the pickling brine. In a saucepan, whisk together the pickling spice, sugar, 2 teaspoons of kosher salt, vinegar and apple juice and simmer for 5 minutes.
  9. Put the mushrooms into a small (quart/0.9 liter) cooking pouch, pour the pickling brine over the mushrooms and vacuum seal.
  10. When the timer indicates that the pheasant has cooked for 35 minutes, add the asparagus and mushroom pouches to the water oven and reset timer for 10 minutes.
  11. Remove all items from the water bath when the timer sounds.
  12. To finish, heat olive oil in a skillet over medium high heat. Remove the pheasant breast from its pouch and sauté until golden brown on both sides.
  13. Plate the dish.

Pork Belly Sous Vide

Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 6


  • 2 pounds (0.9 kg) fresh pork belly, cut into four even pieces
  • 2 tablespoons (30 ml) ground fennel
  • 2 tablespoons (30 ml) ground coriander
  • 2 tablespoons (30 ml) ground cumin
  • 1 tablespoon (15 ml) ground cinnamon
  • 3 tablespoons (45 ml) kosher salt
  • 1 tablespoon (15 ml) brown sugar
  • 1 teaspoon (5 ml) red chile pepper flakes
  • 4 stems fresh rosemary, stemmed and leaves minced



  1. Fill and preheat the SousVide Supreme to 167F/75C.
  2. In a bowl, combine all dry ingredients and rosemary to make a rub.
  3. Season the pork belly evenly with the rub on all sides.
  4. Put the belly into a large (gallon/3.8 liter) cooking pouch and the pouch into the freezer for 40 minutes, then vacuum seal the pouch.
  5. Submerge the pouch in the water oven and cook for 48 hours.
  6. If desired, remove from pouch, pat dry, and sear in a hot skillet for a minute or two to caramelize the surface.

Basic Short Ribs

short ribs sous videCourtesy of Chef Jason Wilson (Crush, Seattle)
Serves 6


For the beef short ribs

  • 6 (7-ounce/200 g) beef short ribs
  • 2 tablespoons (30 ml) kosher salt
  • 1 teaspoon (5 ml) ground black pepper
  • 1 recipe Parsley Salad (recipe follows) for garnish

For the parsley salad

  • 24 parsley leaves
  • 2 tablespoons (30 ml) freshly grated horseradish
  • 1 teaspoon (5 ml) white truffle oil
  • 1 teaspoon (5 ml) fresh lemon juice
  • 1 teaspoon (5 ml) kosher salt



For the beef short ribs

  1. Fill and preheat the SousVide Supreme to 156F/69C.
  2. Trim the short ribs of silver skin and excess fat and cut them evenly into thick blocks.
  3. Season short ribs evenly with salt and pepper and put them into cooking pouches and freeze for 40 minutes, then vacuum seal the ribs.
  4. Submerge in the water oven and cook for 48 hours.
  5. If desired, brush with a little barbecue sauce or hoisin glaze and sear the ribs for a minute or two in a hot skillet to caramelize the surface.

For the parsley salad

  1. Mix all ingredients together in a small bowl as a garnish for the short ribs.

Sous Vide Recipes at International Housewares Show

Every March, the world of housewares suppliers, manufacturers, and retailers gathers together to strut their stuff. This year’s show was the SousVide Supreme’s second trip to this mammoth event and since our last visit, my how the SousVide Supreme family of products has grown. The single model water oven (our award winning original SousVide Supreme SVS10L) a suction vacuum sealer, and quart and gallon vacuum pouches at last year’s show were joined at this year’s show by the SousVide Supreme Demi water oven in five fun colors, the SousVide Supreme for the Home Cook cookbook; a new series of 5 topical sous vide cookbooks; economical roll vacuum pouches; and an affordable chamber vacuum sealing unit, called VacMaster.

And the family continues to grow with the addition of soon-to-be-released new family members, including: the commercial grade SousVide Supreme Chef water oven, available May-June 2011; the SousVide Supreme Zip Sealer, a hand held vacuum sealer and food grade valve bags, available May-June 2011; zipper cooking pouches for liquids and one-pot meals, available April 2011; and a prototype enamel series of the original stainless steel model water oven,

Trade show attendees from across the globe came to see what was up at the SousVide Supreme show kitchen and throughout the day were treated to some exquisite sous vide creations–courtesy of Chef Richard Blais on Sunday and Monday and food tv star Sharone Hakman on Tuesday.

We thought we’d share some of the recipes enjoyed by the crowds there and a few shots of the fun!

Here’s Sharone flaming a pan of Tequila Chicken

and here’s a plate of perfectly medium rare steak just waiting for someone to take a bite…

and believe us, there was a crowd of folks, hoping to do so!  The food was just fantastic!  Hats off to Blais and Sharone for a job well done!

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

Featured Video: Chef Jason Wilson

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!

Baby Food a la Sous Vide: Blais on CNN

Babyfood Carrots

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
Serves 4

fresh green peas for sous vide cooking


  • 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


  1. Fill and preheat SousVide Supreme to 185F/85C.
  2. Put all ingredients into a cooking pouch, evacuate as much air as possible, and seal.
  3. Submerge the pouch and cook for 45 minutes.
  4. 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)



  1. Preheat the SousVide Supreme to 143F/ 62C.
  2. In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning.
  3. Add chicken breasts to the brine, zip closed or cover, and refrigerate for 1-2 hours.
  4. Remove, rinse under cool water, pat dry, and let air dry for 20-30 minutes.
  5. Sprinkle the breasts with white pepper.
  6. 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.
  7. Submerge pouches in the water oven and cook for at least 1 hour, up to 3 hours.
  8. Remove pouches from the water oven; remove the breasts from the cooking pouch and pat dry.
  9. Heat oil in a heavy skillet over medium high heat until just at the smoking point.
  10. 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 Richard BlaisChef 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.)

Tomato Chutney

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.