Vivian Peterson

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:

 

 

Vivian’s Eye Round Steak Sous Vide

With Fingerling Potatoes, Escarole, and Radicchio
Courtesy of Vivian Peterson of V Top Secret Chef
Serves 3Vivian’s Eye Round Steak Sous Vide #sousvide

 INGREDIENTS

  • 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks
  • 1/2 teaspoon (2.5 ml) truffle salt
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 1/2 teaspoon (2.5 ml) whole peppercorns
  • 4 teaspoons (22.5 ml) butter, divided use
  • 1 pound (456 g) fingerling potatoes, quartered
  • 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee)
  • 1 head radicchio, washed and coarsely chopped
  • 1 head of escarole, washed and coarsely chopped
  • 1-2 Meyer lemons, for zest and juice
  • 1 teaspoon (5 ml) balsamic vinegar
  • 1 ounces (28 g) shaved parmesan (optional)

 

INSTRUCTIONS

For the steaks

  1. Fill and preheat the SousVide Supreme or Demi to correct temperature for desired degree of doneness (134F/56.5 C for medium rare to 140F/60C for medium.)
  2. Season each steak with truffle salt and ground pepper and a teaspoon of butter.
  3. Put the steaks into a cooking pouch, add the peppercorns, and vacuum seal.
  4. Submerge in the water oven and cook for 48 hours (2 days.)
  5. Remove pouch from the water oven and, if not ready to proceed, quick chill the pouch, submerged in an ice water bath for 30 minutes. Refrigerate until ready to proceed. (Rewarm the pouch in the water oven at cooking temperature to reheat.)
  6. To finish, remove the steaks from the pouch, reserving the cooking juices in the pouch.
  7. Heat a lightly oiled skillet over high heat and sear the steaks on both sides about a minute to caramelize their surfaces.
  8. Add the juices from the pouch to the skillet, reduce the heat, and simmer for a few minutes.

For the fingerling potatoes

  1. Fill and preheat (or raise) the temperature of the SousVide Supreme water oven to 180F/82C.
  2. Season the potatoes with salt, pepper, and one teaspoon of the butter; put them into a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for an hour and a half.
  4. Remove the pouch from the water oven, open, and drain off any liquid.
  5. Heat the vegetable oil (or ther oil) in a skillet over medium high heat and pan sear the potatoes for 3 to 5 minutes for extra crispness.
  6. Add the chopped escarole and radicchio and toss to wilt.
  7. Zest the lemons over the potatoes, squeeze the juice over them, and toss to combine.

Plating instructions

  1. Center a mound of the potatoes, escarole, and radicchio on each plate.
  2. Slice the steaks and put the slices over the potatoes.
  3. Top with shaved parmesan, if desired.