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Maple and Fig Lamb Ribs

… with Goat Cheese and Walnut Dust
Courtesy of Chef Elise Wiggins (Panzano, Denver, CO)
Serves 5

INGREDIENTS
For the ribs

  • 1/4 cup (60 ml) vegetable oil
  • 2 garlic cloves, peeled and minced
  • 4 tablespoons finely (60 ml) chopped rosemary
  • 2 tablespoons (30 ml) fennel pollen
  • 1 teaspoon (5 ml) black pepper
  • 1 teaspoon (5 ml) cayenne, divided use
  • 2 1/2 teaspoons (12.5 ml) salt, divided use
  • 2 half racks lamb ribs

For the fig syrup

  • ½ cup (120 ml) fig preserves
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) Champagne vinegar

For garnish (dust)

  • 10 ounces (285 g) young goat cheese, crumbled
  • 4 ounces (113 g) finely chopped roasted walnuts
  • 5 tablespoons (13 g) roughly chopped Italian parsley

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
  2. Marinate the lamb racks:
    1. In a small bowl, stir together the oil, garlic, rosemary, fennel pollen, pepper, 2 teaspoons of the salt, and ½ teaspoon of the cayenne.
    2. Pat the lamb dry and rub the meat all over with the spice mixture.
    3. Transfer to racks to a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 18 hours.
  4. Before finishing the lamb, in a heavy saucepan, on the stovetop, combine the fig preserves, maple syrup, and vinegar, and the remaining 1/2 teaspoon each of the cayenne and salt and bring to a simmer, stirring occasionally. Set aside.
  5. Remove pouch from water bath and if not ready to finish, quick chill the pouches submerged in ice water for 20 minutes and refrigerate until ready to proceed.
  6. To finish the cooked racks, preheat a broiler or well-oiled grill to high heat. Brush the racks with the fig syrup all over and sear them until you achieve the desired surface char.
  7. Remove racks, brush again with the fig syrup, and cut between the bones.
  8. Arrange ribs in a stack on serving plates and garnish with crumbled goat cheese, chopped walnuts, and Italian parsley.

Sous Vide Steak (or Chicken) Quesadillas

QuesadillaServes 4

For the meat

  • 1 pound (0.9 kg) flank steak – OR –
  • 1 pound (0.9 kg) chicken tenders, cut into bite sized pieces

For the spice mix

  • 1 teaspoon (5 ml) sea salt
  • 1 teaspoon (5 ml) paprika
  • ½ teaspoon (2.5 ml) garlic powder
  • ½ teaspoon (2.5 ml) onion powder
  • ½ teaspoon (2.5 ml) ground cumin
  • ½ teaspoon (2.5 ml) dry mustard powder
  • ¼ teaspoon (1.25 ml) ground black pepper
  • 1/8 teaspoon (0.6 ml) cayenne pepper (or to taste)

For the vegetables

  • 1 green bell pepper, stemmed, seeded, and sliced
  • 1 sweet onion, peeled and thinly sliced
  • 2 tablespoons (30 ml) olive oil

Additional for assembly

  • 8 flour tortillas
  • 2 ½ cups (about 6 ounces/180 g) Mexican blend cheese
  • 1 tomato, seeded and diced
  • handful fresh cilantro, chopped
  • 4 tablespoons (60 ml) sour cream, optional
  • 4 lime wedges

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven and set the temperature to 130F/54.5C for steak or 146F/63.5C for chicken.
  2. Combine all spice mix ingredients and use to season the meat on all sides; put meat into a cooking pouch and vacuum seal.
  3. Submerge in the water oven to cook (steak for 4 hours/ chicken for 1 hour.
  4. Prior to serving, heat olive oil in a skillet on the stovetop and sauté the bell pepper and onions until lightly golden on the edges. Keep warm for assembly.
  5. Remove the steak from the water oven and pat dry.
  6.  Preheat a lightly oiled griddle on the stovetop and sear the meat on both sides to impart flavor. Cool a moment and then, if using steak, slice it into strips for assembly.
  7.  Assemble the quesadillas: lay out 4 tortillas and top with half the cheese. Divide the meat, cooked vegetables among them, and top with remaining cheese. Top with another tortilla.
  8. Toast the quesadillas on the griddle until beginning to brown on the bottom, then flip and brown the other side, giving the cheese plenty of time to melt.
  9. Cut each quesadilla into wedges; scatter the diced tomatoes and cilantro over the tops and serve with sour cream and lime wedges.

Scampi

Serves 2 as a meal, 6 as an appetizer

shrimp_scampi_sous_vide

INGREDIENTS

  • 12 ounces (12 large/300 g) shrimp, peeled and deveined
  • 4 cloves roasted garlic, peeled and minced
  • 1 teaspoon (5 ml) Herbes de Provence
  • 1 pinch sea salt
    1 pinch pepper
  • 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces
  • Chives, finely minced, optional garnish

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 136F/58C.
  2. Put the shrimp into a large (gallon/3.8 liter) cooking pouch, add the butter and garlic to the pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 30 minutes.
  4. Remove shrimp from pouch, season with salt and pepper while hot, garnish with minced chives
  5. Transfer the shrimp along with the pouch juices to a platter and serve with crusty bread or toss with some hot buttered pasta.

Roasted Okra with Curried Lemon Yogurt

Courtesy of Chef Jason Wilson (Crush, Seattle, WA)

Roasted Okra with Curried Lemon Yogurt cooked sous vide with SousVide Supreme and Chef Jason Wilson

INGREDIENTS

  • 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed
  • Kosher salt (divided use)
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use)
  • 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder)
  • 1 cup (240 ml) fresh Greek yogurt
  • ¼ cup (10 g) chopped fresh mint
  • ¼ cup (10 g) chopped fresh cilantro

DIRECTIONS

  1. Fill and preheat the Sous Vide Supreme water oven to 178F/81C.
  2. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 tablespoon (15 ml) of the olive oil and 1 teaspoon (5 ml) of the lemon zest.
  3. Put the okra, in a single layer, into one or more cooking pouch(es) and vacuum seal
  4. Submerge the pouch(es) in the water oven and cook for 1 hour.
  5. When cooked, open the pouch(es) and drain the accumulated pouch liquid into a medium bowl and set aside.
  6. Whisk the red curry paste, remaining lemon zest, and yogurt into the pouch liquid to make the sauce for the okra. Set aside for serving.
  7. Pat the okra dry with paper towels (kitchen paper) in preparation for frying
  8. In a skillet, on the stovetop, over medium high heat, add the remaining olive oil and when hot, pan fry the okra for 2 to 3 minutes or until crispy and golden brown.
  9. Season with salt to taste and toss with the mint and cilantro.
  10. Serve on a puddle of the yogurt sauce or serve the sauce on the side.

Lamb with Tomato Confit

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

Sous Vide American Lamb with Tomato Confit by Chef Jason Wilson

INGREDIENTS

  • 1 rack fresh lamb (American, New Zealand, or Scottish)
  • 1 tablespoon (15 ml) kosher salt (divided use)
  • 1 teaspoon (5 ml) ground black pepper
  • 2 sprigs rosemary
  • 1 pint cherry or heirloom tomatoes
  • ½ bunch mint
  • ¼ cup (60 ml) olive oil
  • 2 cloves garlic, peeled
  • 1 teaspoon (5 ml) chile flakes

DIRECTIONS

  1. Fill and preheat the Sous Vide Supreme water oven to 136F/58C.
  2. Season the lamb evenly with salt and pepper, put into a cooking pouch with the rosemary sprigs and vacuum seal fully.
  3. Submerge the pouch in the sous vide water oven and set timer for 2 hours, so you will know when the minimum cooking time has elapsed. (The rack can stay longer if needed, but will be cooked through in 2 hours.)
  4. Meanwhile, slice the garlic thinly and simmer in a pan on the stovetop in olive oil for 3 minutes.
  5. Put the tomatoes, olive oil, garlic, mint, remaining salt, and chile flakes into a cooking pouch and vacuum seal. (Unless using a chamber vacuum sealer, take great care not to pull oil into the suction chamber of the vacuum sealer by forcing the seal before oil enters the chamber. Use the Moist setting, if available, to reinforce the seal.)
  6. Submerge the pouch in water oven alongside the lamb for 1 hour.
  7. When timer sounds, remove all pouches.
  8. On a well-oiled grill or grill pan, over high heat, quickly sear the lamb on all sides.
  9. Open the pouch of tomatoes; remove the mint and drain the oil away (reserving the flavorful oil for another use, if desired). Serve with the lamb.

Beef Tenderloin with Pesto and Asparagus

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

Natural Beef Tenderloin cooked sous vide

INGREDIENTS

  • 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available)
  • 1 tablespoon (15 ml) kosher salt (divided use)
  • cracked black pepper, to taste
  • ¼ cup (60 ml) olive oil
  • 1 cup (about 40 g) fresh basil leaves
  • 5 large cloves fresh garlic, peeled
  • 1 lemon, for zest and juice
  • 2 tablespoons (30 ml) grated Parmesan cheese
  • 16 to 20 spears asparagus (depending on size)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
  2. Season the meat evenly with salt and pepper to taste and put into cooking pouches, two portions to a pouch; vacuum seal fully.
  3. Submerge the pouches in the sous vide water oven and set the timer for 2 hours to signal when the minimum cooking time has elapsed. (The meat can stay longer, but will be cooked through in 2 hours.)
  4. Meanwhile, on the stovetop, blanche the basil leaves in boiling water for 30 seconds; scoop them out and immediately and drop them into a bowl of ice water to arrest cooking. Scoop the leaves out and wring them dry of all water; chop them slightly.
  5. Likewise, blanche the garlic in the boiling water for 30 seconds and then remove.
  6. Put the garlic, basil, Parmesan cheese, olive oil and a teaspoon (5 ml) of the salt into a food processor or blender and blend until smooth.
  7. Add the lemon juice, taste, and adjust seasonings.
  8. Put the asparagus in a single layer into a cooking pouch and season with salt to taste and a little of the pesto; vacuum seal.
  9. Submerge the asparagus in the water bath alongside the meat for 15 minutes. When timer sounds, remove and open all pouches.
  10. On a well-oiled grill or grill pan, over high heat, sear the steaks for just 30 to 45 seconds on each side.
  11. Serve with the asparagus and additional pesto, if desired.

Korean Style Kalbi Short Ribs

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

Korean Style Kalbi Short Ribs

INGREDIENTS

  • 16 “Korean Style” crosscut beef short ribs
  • 2 cups (320 g) cooked rice, for serving
  • Kimchi, for serving

For the marinade

  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (25 g) brown sugar
  • 1 ½ teaspoons (7.5 ml) chile flakes
  • 1 tablespoon (9 g) chopped garlic
  • ½ cup (120 ml) soy sauce
  • ¼ cup (15 g) chopped green onions
  • ¼ cup (60 ml) orange juice

DIRECTIONS

  1. In a pan on the stovetop, simmer the garlic in sesame oil for 2 minutes on medium high heat; add the remaining ingredients while warm and stir together to make a marinade.
  2. Put the beef ribs into a baking pan and pour the marinade over them. Allow to marinate for an hour, covered and refrigerated, flipping the ribs every 15 minutes.
  3. Meanwhile, fill and preheat the SousVide Supreme water oven to 138F/59C.
  4. Remove the ribs from the marinade (reserve it) and shake of any excess.
  5. Put the ribs, four to a pouch, into four cooking pouches and vacuum seal on the Moist setting, if available. (If not, take care to watch while vacuuming and manually force the seal before any liquid makes its way into the suction chamber.)
  6. Submerge the pouches in the water oven and cook for 3 hours.
  7. Meanwhile, put the reserved marinade into a pan and bring it to a boil.  Cook for 15 to 20 minutes, until slightly reduced.
  8. When the ribs have cooked, remove them from the water bath and pouch and brush them with some of the reduced marinade.
  9. Finish the ribs on a well-oiled hot grill or grill pan or under a broiler, a minute or two on each side, to achieve a second texture and caramelize the marinade.
  10. Serve with rice and kimchi or remove the meat from the bone to make a delicious sandwich!

King Salmon – Simple and Delicious

Courtesy of Jason Wilson (Crush, Seattle, WA)

King Salmon Sous Vide by Jason Wilson

INGREDIENTS

  • 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember to have scales removed)
  • 1 1/2 teaspoons (7.5 ml) kosher salt
  • 4 slices fresh lemon
  • 2 tablespoons (28 g) unsalted butter, cut into four pats

DIRECTIONS

  1. Fill and preheat the Sous Vide Supreme water oven to 126F/52C.
  2. Season the salmon evenly with kosher salt and top each portion with a lemon slice and a pat of the butter.
  3. Put the portions into cooking pouches (two portions per pouch) and vacuum seal on Gentle setting, if available.
  4. Submerge the pouches in the water oven to cook for 20 minutes. Set the timer. (They can go a bit longer, but because fish is so delicate, leaving them too long could result in a mushy texture.)
  5. When timer sounds, remove the pouches, open, and serve directly or quickly sear in an oiled skillet over high heat for a minute or so to caramelize the surface and add a second texture and flavor.

BBQ Country Ribs

Courtesy of Scarlett Banks (Made it. Ate it. Loved it.)
Serves 4

country style bbq ribs sous vide

INGREDIENTS

  • 8 meaty country-style ribs
  • Olive oil
  • My Favorite Homemade BBQ Sauce (recipe below) or your favorite sauce, for serving

For Scarlett’s Steak and Rib Rub
(or you can use your favorite rib rub)

  • 1/4 cup (60 g) Kosher salt
  • 2 tablespoons (30 ml) granulated sugar
  • 2 tablespoons (30 ml) paprika
  • 2 tablespoons (30 ml) cumin
  • 2 tablespoons (30 ml) garlic powder
  • 2 tablespoons (30 ml) chili powder
  • 1 tablespoon (15 ml) mustard powder
  • 1 tablespoon (15 ml) ground black pepper
  • 2 teaspoons (10 ml) cayenne pepper, or to taste

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 160 to 176F (71 to 80C).
  2. In a small bowl, combine all the rib rub ingredients.
  3. Drizzle the ribs with olive oil and then liberally cover on all sides with the rub.
  4. Put the ribs in a single layer into appropriately sized cooking pouches and vacuum seal.
  5. Submerge the pouches in the water oven, using the pouch rack to separate them, and cook for 18 to 24 hours (Scarlett cooks hers 21 hours.)*
  6. Take out and cover with My Favorite Homemade BBQ Sauce or your own favorite and serve!

*Scarlett elected not to put a sear on her ribs here, and they’re delicious without it, but please feel free to brush the cooked ribs with some barbecue sauce and put them onto an oiled, hot grill for just a few minutes to impart that golden color and smoky flavor.

Scarlett’s Favorite Homemade BBQ Sauce
(Makes about two quarts (1.8 liters) of barbecue sauce)

INGREDIENTS

  • 4 medium onions, peeled and diced very small
  • 1 cup (240 ml) salad oil
  • 2 1/2 pounds (1 kg) brown sugar
  • 1 #10 can (114 ounces/3.23 kg) ketchup
  • 1 quart (960 ml) cider vinegar
  • 3 tablespoons (45 ml) granulated garlic
  • 4 tablespoons (60 ml) dry mustard
  • 2 tablespoons (30 ml) ground cumin
  • 1/3 cup chile powder
  • 2 tablespoons (30 ml) white pepper
  • 1 tablespoons (15 ml) cayenne pepper, or to taste
  • 2 teaspoons (10 ml) dry oregano
  • 3 ounces (90 ml) Tabasco sauce
  • 4 lemons, juice only
  • 1 cup (240 ml) honey
  • 1 cup (240 ml) molasses
  • 1 tablespoon (15 ml) dry thyme
  • 3 tablespoons (45 ml) salt
  • 1 tablespoon (15 ml) black pepper

DIRECTIONS

  1. Heat the salad oil in a large soup pot over medium heat on the stove top; add the onions and sprinkle them with a tablespoon (15 ml) of the brown sugar.
  2. Caramelize the onions until well browned, but not burned.
  3. Add the remaining ingredients, stir to combine; reduce heat and simmer over low heat for 1 hour, uncovered.
  4. Transfer to clean containers with tight fitting lids and refrigerate.

Coffee Gelato

Makes 6 to 8 servings

coffee gelato sous vide

INGREDIENTS

  • 5 egg yolks
  • 1 cup (190 g) sugar
  • 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water
  • pinch sea salt
  • 1 1/2 cup (360 ml) half and half (light cream)

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso 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 at least 2 hours or until thoroughly chilled.
  6. When ready to churn, transfer the custard mixture to an ice cream maker and freeze according to maker’s instructions.
  7. When churned, eat as soft ice cream or for a firmer texture, scoop into a freezer-safe container and store in the freezer for a few hours.

Saffron Creme Brulee

Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, Tuscan Cookery School)

saffron creme brulee sous vide

INGREDIENTS

  • 1 quart + 1 ounce (1 liter) heavy cream
  • 1 cup (200 g) sugar
  • 8 egg yolks
  • 5 saffron threads
  • Additional sugar for finishing

DIRECTIONS

  1. Warm the heavy cream in a pan on the stovetop, bringing it to 140F to 158F (60 to 70C).
  2. Add the saffron threads and seal the pot with plastic wrap (cling film), remove from the heat, and let steep for 2 hours.
  3. After two hours, return the pan to the stovetop and bring the heavy cream up to to 176F/80C.
  4. Fill and preheat the water oven to 185F/85C.
  5. In a bowl, beat the egg yolks with the sugar until the sugar is almost fully dissolved and the eggs are pale and fluffy.
  6. Slowly pour in the hot cream, one ladle at a time, whisking it into the eggs to temper them. Blend well.
  7. Transfer the custard mixture to a large (gallon/3.8 liter) zip-closure cooking pouch and using the displacement method (Archimedes’ Principle), evacuate the air and zip the seal.
  8. Submerge the pouch in the water oven to cook for 1 hour.
  9. When the custard mixture has cooked, open the pouch, pour the mixture into individual ramekins; cover and refrigerate for 24 hours.
  10. Before serving, bring the custards to room temperature; lightly dust the top of each individual ramekin with sugar and using a blow torch, burn the sugar until golden brown.
  11. Serve immediately.

Pan-seared Pork Belly

Pan Seared Pork Belly Sandra Rosylotti original…with Potato Velloute and Glazed Cipollini Onions
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – A Tuscan Cookery School)
Serves 4

INGREDIENTS

  • 1 pound (450 g) pork belly with rind
  • salt and freshly ground black pepper to taste
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 teaspoon (5 ml) fresh rosemary leaves
  • 1 teaspoon (5 ml) fresh sage, roughly chopped

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 147F/64C.
  2. In a bowl, mix together all seasoning ingredients and rub onto the pork belly until evenly distributed.
  3. Put the pork belly into a cooking pouch and vacuum seal.
  4. Submerge the pouch in the water oven to cook for at least 18 hours and up to 24 hours is even better!
  5. Remove from pouch and portion the pork belly into four 1-inch (2.5-cm) thick slices.
  6. On the stovetop, brush a heavy cast iron skillet lightly with extra virgin olive oil and heat on high. Sear the belly, rind side down, until golden and crunchy.

Potato Velloute
(Note: this accompaniment is not prepared sous vide.)

INGREDIENTS

  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 medium white onion, peeled and finely julienned
  • 3 medium potatoes, peeled and chopped
  • 1/2 cup (120 ml) dry white wine
  • 2 cups (480 ml) beef broth
  • salt and pepper to taste

DIRECTIONS

  1. Heat the oil in a medium heavy gauge pot on low heat; add the onion and cook until soft, stirring for about 6 to 8 minutes.
  2. Add the potatoes and stir to coat well. Cook for 5 minutes.
  3. Add the white wine and let it evaporate.
  4. Add the broth and keep cooking until the potatoes are fork tender.
  5. Season with salt and pepper and then puree with immersion blender (or transfer to a jar blender or food processor and puree).

Balsamic Pan-seared Cipollini Onions
(Note: This accompaniment is not prepared sous vide.)

INGREDIENTS

  • 12 cipollini onions, peeled
  • 4 tablespoons (60 ml) extra virgin olive oil
  • salt and pepper to taste
  • 1/2 cup (120 ml) white wine vinegar
  • 1 tablespoon (15 ml) sugar
  • 2 1/2 cups (600 ml) wate
  • To finish the onions
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) balsamic vinegar

DIRECTIONS

  1. Heat the oil and saute the onions until lightly golden, approx 5 minutes, stirring frequently.
  2. Season to taste with salt and pepper; add vinegar and sugar and cook for 5 minutes or until vinegar has evaporated.
  3. Pour in water and cover; lower the heat and let cook until fork tender.
  4. Heat a heavy skillet on medium high and pan sear the onions with the olive oil and balsamic until lightly brown and glossy.