Featured Guests

Grilled Sous-Vide Octopus…

…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette
Courtesy of Stephane Lemagnen (zencancook.com)
Serves 4

e77963d65fb0e9c3f839c356ca9a49d5

INGREDIENTS

For the sous-vide octopus

  • 8 cups (1.9 liters) water
  • 1 carrot, trimmed and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 celery stalk, trimmed and roughly chopped
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 tablespoon (15 ml) black peppercorn
  • 1/2 cup (120 ml) white wine vinegar
  • 1 medium-sized octopus

For the vinaigrette

  • 1/4 cup (60 ml) aged sherry vinegar
  • 1 clove garlic, peeled and finely chopped
  • 1 shallot, peeled and finely chopped
  • 1 anchovy filet, finely chopped
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika (plus some for garnish)
  • 1/2 cup (120 ml) Spanish olive oil
  • Salt and pepper to taste

For the bean and chorizo side

  • 1 link (6 inches/15 cm) Spanish chorizo, sliced
  • 2 cups (350 g) corona beans, cooked
  • 1/4 cup (10 g) chopped parsley
  • 1/4 cup (45 g) Nicoise olives

DIRECTIONS

  1. Fill and preheat the SousVide Supreme to 185F/85C.
  2. In a large saucepan on the stovetop, put the water, carrot, onion, celery, bay leaves, thyme sprigs, and black peppercorn and bring to a simmer for 15 minutes.
  3. Add the white wine vinegar and keep at a simmer.
  4. Wash the octopus in plenty of cold water and remove the tentacles with a sharp knife. (Discard the body.)
  5. Bring a large stock pot of water to a boil.
  6. Blanch the octopus for about 45 seconds and remove from the poaching liquid to an ice water bath to cool rapidly. Drain. Cool the poaching liquid.
  7. Put the octopus into two separate large cooking pouches, add a few tablespoons (30 to 45 ml) of the poaching liquid to the pouches and vacuum-seal.
  8. Submerge the pouches in the water oven and cook for 4 hours. Cool in an ice water bath until easy to handle.
  9. Open the pouches, discard the liquid. Remove the slimy membrane from the octopus tentacles.
  10. Put the octopus into a fresh cooking pouch with olive oil and vacuum seal.
  11. Keep refrigerated until ready to use.
  12. Grill to re-warm and impart caramelized color and taste before serving.

To prepare the vinaigrette and beans

  1. In a small bowl, make the vinaigrette by whisking together the sherry vinegar, garlic, shallot, anchovy, mustard, smoked paprika and olive oil.
  2. Season with salt and pepper.
  3. In a sauté pan over medium heat, crisp the chorizo slices in a little of the olive oil. Drain on paper towel.
  4. In a separate bowl, toss the corona beans, parsley, olives, and chorizo slices with some of the vinaigrette. Check seasoning, adding salt and pepper to taste.
  5. Serve with the grilled octopus with more vinaigrette drizzle on top and a sprinkle of smoked paprika.

Okra with Lemon Yogurt Sauce

okra_sous_videCourtesy of MasterChef Winner, Whitney Miller
Serves 4

INGREDIENTS

For the okra

  • 12 ounces (340 g) fresh okra, tops trimmed
  • ½ teaspoon (2.5 ml) fine sea salt
  • 1 teaspoon (5 ml) extra virgin olive oil
  • 1/8 teaspoon (0.6 ml) cracked black pepper
  • Pinch cayenne pepper

For the sauce

  • 2/3 cup (160 ml) Greek yogurt
  • 4 teaspoons (20 ml) mayonnaise
  • 4 garlic cloves, peeled and minced
  • 1/4 teaspoon (1.25 ml) lemon zest
  • 2 teaspoons (10 ml) lemon juice
  • 1 teaspoon (5 ml) chopped fresh chives
  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. Put the okra into a large cooking pouch, season with ¼ teaspoon of the salt and toss to coat.
  3. Vacuum seal the pouch and submerge in the water oven to cook for 15 minutes.
  4. Remove the pouch and quick chill it, submerge in an ice water bath, for 10 minutes to stop the cooking process.
  5. Meanwhile, prepare the lemon yogurt sauce by combining all sauce ingredients in a small bowl; whisk well to blend.
  6. Remove the okra from the pouch and pat dry with a tea towel or paper towel.
  7. Heat a cast iron skillet over medium-high heat. Add the olive oil and then the okra; cook for about 1 minute on each side or until browned (The okra can also be finished on the grill if you prefer).
  8. Serve immediately with the lemon yogurt sauce.

Spicy Rhubarb Compote

Courtesy of Vivian Peterson of V Top Secret Chef

INGREDIENTS

Spicy Rhubarb Compote

  • ¼ cup (60 ml) honey
  • 2 cups (480 ml) red wine
  • 1 cup (192 g) sugar
  • 3 strips (2-inch/ 5 cm) orange peel
  • 2 teaspoons (10 ml) red pepper flakes
  • 10 rhubarb stalks, trimmed and cut into 1-inch/2.5 cm pieces
  • 1/8 teaspoon (0.6 ml) salt
  • Cinnamon, clove and cardamom (optional)

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. Combine wine, sugar, orange peel, pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar.
  3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch, add the rhubarb and salt and use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water oven to cook for 45 minutes to 1 hour, until tender.
  5. With a slotted spoon transfer the rhubarb to shallow dish arranging it in a single layer.
  6. Pour the cooking liquid into a saucepan on the stovetop and bring to a boil, cooking until it is thick, about 5 minutes.
  7. Pour the syrup over the rhubarb and cool, then cover and chill until cold.
  8. Spoon this rhubarb compote over duck, chicken breast, pork or beef.

Learn more about this Seattle Sous Vide Cooking class here.

Sous Vide Custard Gelato

Courtesy of Vivian Peterson of V Top Secret Chef
Makes 6 to 8 servings

Sous Vide Custard Gelato

INGREDIENTS

  • 2 ¼ cups (540 ml) whole milk
  • Pinch of salt
  • 2/3 cups (125 g) sugar
  • 6 egg yolks
  • 2/3 cup (156 ml) heavy cream

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the milk and continue to blend for a minute to thoroughly mix.
  3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge pouch in the water oven to cook for 20 minutes. Pull the pouch from the water oven once or twice during cooking and agitate the contents, then return to the water bath.
  5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 20 minutes, then refrigerate for 2 hours or until thoroughly chilled.
  6. When ready to churn, in a deep bowl, beat the cream until soft peaks form and fold the whipped cream into the custard mixture.
  7. Transfer the custard mixture to an ice cream maker and freeze according to maker’s instructions.

Serve with Vivian’s Red Wine Poached Pears and  Candied Bacon for a real taste treat!

Learn more about this Seattle Sous Vide Cooking class here.

Candied Bacon

Courtesy of Vivian Peterson of V Top Secret Chef

Makes about 12 to 16 pieces
Please note that this is NOT a sous vide recipe but is used to accompany SousVide Custard Gelato

Candied Bacon

INGREDIENTS

  • 1 pound (0.9 kg) sliced bacon
  • 3/4 cup (1150 g) packed brown sugar
  • 1 teaspoon (5 ml/2 g) cinnamon
  • Dash cayenne pepper (optional)

 

INSTRUCTIONS

  1. Preheat the traditional oven to 350F/176 C.
  2. Prepare a baking sheet by lining it with aluminum foil, and then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray.
  3. In a bowl, combine the brown sugar, the cinnamon, and the cayenne pepper (if using), tossing together until the spices are well distributed.
  4. Take a strip of bacon and press it into the sugar mixture, then turn it over and coat the other side with sugar. Place it on the wire rack, then repeat until all of the slices of bacon are covered with sugar on both sides. If you have any remaining sugar, sprinkle it over the top of the bacon.
  5. Bake the bacon until firm, crispy, and dark along the edges, about 20 to 30 minutes.
  6. Immediately, use a spatula to lift the bacon off the rack—the sugar and fat can cause the bacon to stick, and if it’s not removed while still warm, it’s difficult to get off the rack.

Sous Vide Copper River Salmon

Courtesy of Vivian Peterson of V Top Secret Chef
Learn more about this Seattle Sous Vide Cooking class here.
Sous Vide Copper River Salmon

Serves 4

INGREDIENTS

  • 4 Salmon fillets, skin and pin bones removed
  • Seasonings of your choice*
  • 1 tablespoon (15 ml) high smoke point oil for searing

 

INSTRUCTIONS 

  1. Fill and preheat the SousVide Supreme to 125F/51.5C.
  2. Season the salmon with salt and pepper and the seasonings of your choice; put into a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven to cook for 15 to 30 minutes, depending on
    thickness of the fish, for a medium rare.
  4. When the cooking time has elapsed, remove the pouch, open it and pat the salmon dry.
  5. On the stovetop, heat the oil in a skillet over high heat and sear the salmon for about a minute, just long enough to give it a golden glow.

Seasonings to consider: various salts (pink Himalayan, volcanic Black Sea salt, truffle salt), peppercorns (black, green, or pink), fresh herbs (basil, thyme, dill, chives, tarragon), citrus (lemon, lime, orange), or spices.

 

 

Vivian’s Sous Vide Poached Pear in Red Wine

Courtesy of Vivian Peterson of V Top Secret Chef

Vivian's Sous Vide Poached Pear in Red Wine #sousvideINGREDIENTS

  • 2 bottles (1500 ml) red wine
  • 1 ½ cup (275 g) sugar
  • 2 sticks (10 g) cinnamon
  • 1 teaspoon (5 ml/2 g) ground nutmeg
  • 2 teaspoons (10 ml/4 g) whole cloves
  • 1 ½ teaspoons (7.5 ml/3 g) allspice
  • 3 pods (3 g) star anise

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 176F/80C.
  2. Combine all ingredients except pears in a saucepan on medium high. Simmer for 15 minutes. Strain the reduction.
  3. Peel the pears.
  4. Put the pears into a zip-closure cooking pouch with red wine reduction. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  5. Submerge the pouch in the water oven to cook for 30 minutes.
  6. Quick chill the pears in the pouch, submerged in ice water for 15 minutes after cooking. Refrigerate for an hour or up to overnight.
  7. When ready to serve, clip open the pouch and drain the cooking juices from the pears into a saucepan.
  8. Over medium heat, reduce the juices to the viscosity of a light syrup.
  9. Slice the pears and serve with the syrup.

Learn more about this Seattle Sous Vide Cooking class here.

 

Vivian’s Sous Vide Rainbow Carrots

Sous Vide CarrotsCourtesy of Vivian Peterson

INGREDIENTS

  • ¾ cup (180 ml) fresh orange juice
  • Zest of an orange
  • 2 tablespoons (30 ml) honey
  • 1 sprig fresh thyme
  • 6 medium carrots, peeled
  • 1 teaspoon (5 ml/2 g) cumin
  • Salt and pepper to taste

 

INSTRUCTIONS

  1. Fill and preheat SousVide Supreme to 185F/85C.
  2. Put all ingredients into a zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 45 minutes.
  4. Delicious straight out of the pouch!

Learn more about this Seattle Sous Vide Cooking class here.

Gratin Dauphinois (Potatoes au Gratin)

Courtesy of Vivian Peterson
Serves 6 to 8

Ingredients

Vivian's Sous Vide Potatoes Au Gratin

  • 2 pounds (.9 kg) baking potatoes peeled and cut crosswise into ¼-inch (1 cm) slices
  • 1 stick (8 tablespoons/112 g) butter, divided use
  • salt to taste
  • 1 ½ cups (360 ml) heavy cream
  • 1 ½ cups (360 ml) crème fraiche
  • 1 shallot, peeled and chopped
  • 1 teaspoon (5 ml) salt
  • ¼ teaspoon (1.25 ml) fresh cracked pepper
  • Pinch fresh nutmeg
  • 2 tablespoons (28 g) butter, softened
  • 2/3 cup (80 g) grated Gruyere cheese

Directions

  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. Season the potatoes lightly with salt and pepper and divide them between two large (gallon/3.8 l) cooking pouches, keeping them in an even layer.
  3. Add ½ stick (56 g) butter plus seasoning, in each pouch and vacuum seal.
  4. Submerge the pouches in the water oven to cook for 2 ½ hours.
  5. Before serving, preheat the traditional oven to 400F/200C.
  6. In a medium bowl mix all remaining ingredients together and set aside.
  7. When the cooking time has elapsed, remove potatoes from the water bath, drain pouch of accumulated liquid, and transfer the potatoes to a baking dish in an even layer.
  8. Pour the cream mixture over the potatoes and bake for 10 minutes or until top is crispy.

Learn more about this Seattle Sous Vide Cooking class here.

Five-Course Sous Vide Cooking Experience with SousVide Supreme and Vivian Peterson


Guests take hands-on direction from Chef Vivian Peterson to prepare dishes for a five-course meal

Guests take hands-on direction from Chef Vivian Peterson to prepare dishes for a five-course meal

On May 29, SousVide Supreme joined forces with The Velvet Underground Dining Experience (VUDE) in Seattle to host a sous vide cooking class and dinner.

Chef Vivian Peterson led guests in a dynamic, hands-on, 3-hour class on the sous vide technique, culminating in a five-course sous vide meal, complete with wine pairings from Hand of God Wines. The menu for the evening included sous vide Copper River salmon, potatoes au gratin, and poached pear in spiced red wine. View more photos from the event here.

Recipes from the class, to your kitchen:

 

 

Sous Vide Halibut with Citrus Beurre Blanc

Serves: 4

Sous Vide Halibut with Citrus Beurre Blanc

INGREDIENTS

  • 4 (6 ounce/180 gram) halibut fillets
  • 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter (1 oz/ 28 g), cubed
  • 8 thin slices of assorted citrues (grapefruit, lime, lemon, orange)
  • Sea salt

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 132F/ 55.5C.
  2. Season both sides of the halibut fillets with sea salt.
  3. Put the fillets into a small (1 quart/0.9 liter) cooking pouch, place the citrus slices on each side of the fillet. Make sure to leave some room in between each fillet, 2-3 per cooking pouch.
  4. Drizzle in the citrus olive oil or toss in the butter and vacuum seal.
  5. Submerge the pouches in the water bath and cook for 20 minutes.
  6. Remove from the SousVide Supreme and serve immediately with your favorite sauce.

Here are two of our favorites:

Citrus Beurre Blanc
Yields: 1 cup (8 fl oz/237 ml)

INGREDIENTS

  • 2 tablespoons (1 fl oz/30 ml) dry white wine
  • 1 tablespoon (0.5 fl oz/15 ml) fresh grapefruit juice
  • 1 tablespoon (0.5 fl oz/15 ml) fresh lime juice
  • 1 tablespoon (0.5 fl oz/15 ml) fresh lemon juice
  • 1 tablespoon (0.5 fl oz/15 ml) fresh orange juice
  • 1 small shallot, finely minced
  • ½ teaspoon sea salt
  • 8 ounces (226 g) cold butter, cut into 16 cubes

 

INSTRUCTIONS

  1. In a medium saucepan bring wine, citrus juices and shallots to a boil. Reduce to about 1 ½ tablespoons (0.8 fl oz/23 ml) of liquid.
  2. Reduce the heat to the lowest setting. Pull the saucepan from the heat and whisk in 2 cubes of butter; as it melts whisk in one more piece.
  3. Set the pan over the lowest heat setting and continuously whisk one piece of butter into the mixture at a time, making sure that each piece is melted prior to adding the next.
  4. Pull the saucepan off of the heat when the last piece is melted.
  5. Spoon immediately onto serving plates and top with fish. Alternatively drizzle over the top of fish.

 

Pounded Olive & Orange Sauce
Serves: 4

INGREDIENTS

  • 1 small red onion, peeled and frenched (halved and sliced thinly lengthwise)
  • ¼ cup (2 fl oz/60 ml) olive oil
  • 8 oz (227 g) Castelvetrano Olives
  • 8 oz (227 g) mixture of your favorite olives (both with and without pits)
  • 3 oranges, divided, 1 for juicing (ie. Valencia) and 2 for segmenting (ie. Cara Cara/Navel)
  • ⅓ cup (2.7 fl oz/78.9 ml) extra-virgin olive oil
  • small handful of fresh basil, coarsely chopped
  • small handful of Italian flat-leaf parsley, coarsely chopped
  • freshly ground black pepper & sea salt to taste


INSTRUCTIONS

  1. Cut the pitted olives in half or in quarters if particularly big.
  2. With the blunt side of your knife press the olives with pits until they split, or using a heavy bottomed pan pound the olives until split.
  3. In a saute pan warm ¼ cup (2 fl oz/60 ml) olive oil over medium-heat. Add the onions and cook until soft and translucent, approximately 8 minutes.
  4. Add freshly squeezed orange juice and olives and cook for 1-2 minutes.
  5. Add the orange segments and shut off the heat.
  6. Toss in fresh basil and parsley. Drizzle in ⅓ cup fruity olive oil. Season with salt and pepper to taste.

Whitney Miller’s White Chocolate Bread Pudding Sous Vide

Whitney Miller's Sous Vide White Chocolate Bread Pudding

with White Chocolate Sauce and Hibiscus Flower
Courtesy of MasterChef winner Whitney Miller
Serves 2

INGREDIENTS

  • 1 cup (240 ml volume) French bread, cubed to 1/2 inch (1.25 cm)
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (25 g) granulated sugar
  • 2 ounces (60 ml) half-and-half
  • 1 1/2 ounces (45 ml) heavy cream, divided
  • 1 1/2 ounces (42 g) good quality white chocolate chips
  • 1⁄4 teaspoon (1.25 ml) pure vanilla extract

For the sauce

  • 1 ounce (32 g) good quality white chocolate chips
  • 2 ounces (60 ml) heavy whipping cream
  • 2 Hibiscus flowers in syrup

 

INSTRUCTIONS

  1. Fill and preheat the water oven to 170F/77C.
  2. Preheat the traditional oven to 350F/177C.
  3. Put the bread cubes on a baking sheet and toast in the traditional oven for 5 minutes.
  4. In a large bowl, whisk together the whole egg, egg yolk, and sugar.
  5. In a small saucepan, over medium heat, combine the half-and-half and 1 ounce (30 ml) of the heavy cream and heat until tendrils of steam begin to escape the surface.
  6. Whisk the egg mixture constantly as you slowly dribble in some of the hot cream to temper the eggs. Continue to whisk as you add the remainder of the cream.
  7. Melt the white chocolate with the remaining 1/2 ounce (15 ml) of the heavy cream in a saucepan over medium low heat.
  8. Stir the melted white chocolate and vanilla into the egg mixture.
  9. Fold in the bread cubes and let the mixture sit for 2 minutes or until the bread has absorbed the liquid.
  10. Grease 2 (8 ounce/240 ml) Mason jars with cooking spray.
  11. Divide the bread pudding mixture evenly among the mason jars and screw on the lids.
  12. Carefully lower the Mason jars onto the perforated bottom rack of the water oven and cook for 2 hours.

For the sauce

  1. Melt the white chocolate with the heavy whipping cream in a medium saucepan over low heat, stirring occasionally.

For the assembly

  1. When the pudding has cooked, carefully remove the Mason jars from the water bath and transfer to the upturned SousVide Supreme lid with tongs.
  2. Allow the jars to cool for 3 or 4 minutes, then using a tea towel, remove the jars’ lids.
  3. Gently run a butter knife around the edge of the bread pudding and transfer to a shallow dessert bowl.
  4. Spoon the white chocolate sauce around the bread pudding. Place an hibiscus flower on top of the bread pudding and then drizzle a teaspoon (5 ml) of the hibiscus syrup over the sauce.
  5. Serve immediately.