Side Dishes

Serves 12

INGREDIENTS

• 8 cups (2 quarts/1.9 liters) chicken or vegetable stock
• 3 cups (630 g) uncooked medium or long-grain white rice
• 3 tablespoons Enchilada Spice* (recipe follows)
• 1 red bell pepper, stemmed, seeded, and finely diced
• 1 green bell pepper or large pasilla or poblano, stemmed, seeded, and finely diced

DIRECTIONS

1. Fill and preheat the sous vide supreme to 183F/82C
2. Into each of two large (gallon/3.8 liter) zip-closure cooking pouches, put half the water and half the rice.
3. Season each pouch with half the Enchilada Spice and add half the diced peppers.
4. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seals.
5. Submerge the pouches in the water oven to cook for 45 minutes.
6. Remove, fluff with a fork, and serve.

Enchilada Spice
Makes about ½ cup of spice

INGREDIENTS

• 2 tablespoons (30 ml) paprika
• 2 tablespoons (30 ml) chili powder
• 1 tablespoon (15 ml) coarse salt
• 2 teaspoons (10 ml) coarse black pepper
• 2 teaspoons (10 ml) ground cumin
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) onion powder
• 1 teaspoon (5 ml) dried mustard
• ¼ teaspoon (0.6 ml) cayenne pepper, or to taste

DIRECTIONS

1. Mix all ingredients together in a zip-closure bag to blend well.
2. Use what you need and store the remainder in the zip-closure bag in a cool dry place.

Serves 4

INGREDIENTS

• 1 large head cauliflower (or 2 smaller ones)
• 2 tablespoons butter, melted
• ½ tsp coarse salt
• ¼ teaspoon freshly ground pepper
• 5 ½ ounces (170 g) Boursin Garlic and Herb Cheese

DIRECTIONS

1. Preheat the SousVide Supreme water oven to 183F/83C.
2. Wash the cauliflower well and let drain to remove excess water.
3. Trim away the outer leaves with a sharp knife and slice the head in half and then the halves into 1/2-inch slices.
4. Sprinkle the cauliflower with the salt and pepper.
5. Divide the slices between two large (gallon) food-grade pouches, arranging them in a relatively even layer about an inch thick. Add a tablespoon of butter to each pouch.
6. Vacuum seal the pouch, removing as much air as is possible.
7. Put pouch into the pouch rack, horizontally, and submerge it in the water bath to cook for 1 to 1-1/2 hours. (Check pouch at 15 to 20 minutes, because air may remain in the spaces between florets may cause the pouch to float and result in uneven cooking. If the pouch floats, remove it, cut across the bag near the seal, vacuum seal again, and return to the pouch rack in the water bath.)
8. Remove the pouch from the bath after the cooking time has elapsed, open the pouch carefully, and pour the cauliflower and accumulated liquid into the work bowl of a food processor or blender.
9. Add couple the Boursin cheese in chunks and pulse or blend on low for short intervals, turn machine off, remove lid, and use a spatula to scrape down sides and push unblended pieces to the bottom. Replace lid and blend again. Repeat until the puree is smooth and creamy.
10. Taste and adjust seasonings, if desired, and serve immediately.
11. Alternatively, at this point, you may quick-chill the puree for later use.

To prepare ahead and hold:

1. Complete the recipe above, then return the puree to a clean food-grade cooking pouch, press out as much air as possible, and seal the pouch (do not vacuum, just seal.)
2. Submerge the sealed pouch in an ice water bath (half ice/half water) for at least 15 minutes, then refrigerate for up to 48 hours.
3. Reheat in a 180F/82C water bath for 30 to 40 minutes or longer before serving or at a lower temperature alongside meat, poultry or fish as it cooks or reheats.

Makes about 8 latkes
A great use for left over mashed potatoes.
Note:  This is a combined sous vide and stove top recipe.

INGREDIENTS

• 2 cups (420 g) sous vide Mashed Potatoes with Garlic and Herbs*
• 2 tablespoons flour
• 1 egg, beaten well
• Salt and pepper to taste
• 2 cups (480 ml) high-smoke-point vegetable oil for frying

DIRECTIONS

1. Put all ingredients into a bowl and mix well.
2. Portion the mixture using an ice cream scoop onto a parchment-lined baking sheet, cover with plastic wrap (cling film) and freeze for at least an hour to overnight.
3. Heat the oil to 375F/190C. Remove the latkes from the freezer and fry in batches, to prevent overcrowding, for 2 to 3 minutes per side until they are golden brown and heated through. Drain on paper towels and keep warm in a 180F/82C oven until you’ve finished cooking the remaining latkes.
4. Serve warm, with SousVide Applesauce.

*If you have plain left over mashed potatoes, simply add 1/4 teaspoon (1.25 ml) each of garlic powder, onion powder, and Herbes de Provence to the flour and proceed with the recipe.

Serves 4 to 6

INGREDIENTS

• 1 ½ pounds (650 g) russet potatoes, peeled and cut into chunks
• 2 tablespoons (28 g/30 ml) butter or light olive oil
• 1/4 teaspoon (1.25ml) garlic powder, optional for Garlic Herb Mashed Potatoes
• 1/4 teaspoon (1.25 ml) onion powder, optional for Garlic Herb Mashed Potatoes
• 1/4 teaspoon (1.25 ml) Herbes de Provence, optional for Garlic Herb Mashed Potatoes
• salt and pepper to taste
• 1/4 cup (60 ml) cream or vegetable broth, if needed

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 180-185F/82-85C.
2. Sprinkle the potatoes with the seasonings and put them evenly distributed into cooking pouch(es) in a single layer. Add the butter (or oil) and vacuum seal the pouch(es).
3. Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender.
4. Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a food processor work bowl or a blender, and puree until smooth, adding the cream or vegetable broth a bit at a time as needed to get a thick mashed potato consistency. Taste for seasonings and add more if desired.
5. If not serving or using right away, put the mashed potatoes into a large zip closure cooking pouch, remove as much air as possible and quick chill in the pouch, submerged in an ice water bath for at least 20 minutes. (Reheat, in the pouch to serving temperature along with other foods you may be cooking or reheating.)
6. Transfer the warm potatoes to a serving bowl and enjoy.

Serves 4 to 6

Note: This is not a sous vide recipe. It accompanies the sous vide cooked Sous Vide Sage Turkey Breast with Cranberry Shallot Sauce.

INGREDIENTS

• ½ cup (102 g) minced shallots or sweet onions
• 1-3/4 teaspoons (8 ml) sea salt
• 1 tablespoon (15 ml) minced fresh thyme
• 1 tablespoon (15 ml) minced fresh sage
• ¼ cup (10 g) minced fresh Italian parsley
• 1 tablespoon (15 ml) tomato paste
• 1 teaspoon (5 ml) Dijon mustard
• 1 cup (170 g) chopped roasted chestnuts (roughly ½-inch/1.3 cm pieces)
• ½ cup (120 ml) dry vermouth
• 5 large eggs
• ½ cup (90 g) grated Parmigiano Reggiano
• 2 cups (480 ml) half and half (light cream)
• 1 cup (240 ml) heavy whipping cream
• 6 cups (540 g) fresh or day old bread cubes (about 1-inch/2.5 cm in size)
• Freshly cracked black pepper

DIRECTIONS

1. Preheat the conventional oven to 350F/176C.
2. Spread the bread cubes in an even layer on a baking sheet and bake them in the oven for 10 minutes.
3. Prepare a 9 x 12-inch (23×35 cm) baking dish with butter or non-stick spray.
4. In a medium sauté pan over medium-high heat, sauté the shallots in the butter with 1/2 teaspoon of the salt and some black pepper until softened (about 3 to 4 minutes).
5. Stir in the herbs, tomato paste, and Dijon mustard and continue to cook for 1 minute more.
6. Increase the heat to high, remove the pan from the heat, add the vermouth and return the pan to the heat. Simmer until all the liquid has evaporated, remove from the heat, and set aside.
7. In a separate, very large bowl, beat the eggs. Whisk in the parmigiano reggiano, cream, half and half, and tomato mixture.
8. Mix the bread cubes and chestnuts into the egg mixture along with the remaining salt.
9. Pour the bread mixture into the baking dish and let sit, uncovered, for 15 minutes.
10. Cover the baking dish with foil and bake the bread pudding in the oven for 30 minutes; remove the foil and increase the heat to 375F/190C and continue to bake until the pudding has browned on top (15 to 20 minutes).
11. Remove from the oven, let cool until sliceable, then cut into portions & serve.

Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 4 as a starter or side or 2 as an entree

INGREDIENTS

• 1 cup (173 g) dried couscous
• 1 cup (240 ml) just-boiled water
• 1 tablespoon (15ml) chopped mint
• 1 tablespoon (15ml) white wine vinegar
• 1 clove garlic, crushed
• 3 tablespoons (45ml) olive oil
• Salt and pepper, to taste
• 1 cup (110g) crumbled feta

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/83C.
2. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch.
3. Pour the just-boiled water into the pouch and use the displacement method to remove the air and zip the pouch closed.
4. Put the pouch into the water bath and leave to cook for 8 minutes.
5. Once cooked, remove the pouch and leave to sit for a further 2 minutes. (If you prefer, you can also cook the couscous by the traditional stovetop method.)
6. Meanwhile, to make the dressing:
   1. put the vinegar, crushed garlic, and olive oil into a bowl and mix together with a small hand whisk.
   2. Season with salt and pepper, to taste.
7. Open the zip pouch and use a fork to fluff the grains of couscous.
8. Pour the couscous into a large serving dish, pour the dressing over the couscous, and mix well with a fork.
9. Spoon the sous vide vegetables over the couscous and sprinkle the chopped mint and crumbled feta on top.
10. Serve as a starter, light supper, or side dish. This is also a great meal for a lunch box.

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 4

INGREDIENTS

• 1 cup (210 g) coarse ground polenta
• 6 tablespoons (88 g) butter, divided
• 4 cups (946 ml) whole milk
• 8 ounces (227g) Parmesan, grated
• Sea salt and freshly ground black pepper to taste

DIRECTIONS

1. Fill and preheat the water bath to 190F/87C.
2. Put the polenta, butter and milk into a cooking pouch and seal using the water displacement method, Archimedes Principle.
3. Submerge the pouch and cook for 2 to 2 ½ hours.
4. Remove the pouch from the water oven and pour immediately into a large bowl with the Parmesan cheese. Toss together and season with salt and pepper.
5. Serve immediately or alternatively, you can pour the polenta into a greased loaf pan, refrigerate until firm, and slice. Then reheat, by frying the slices in butter on a hot skillet.

Adapted for sous vide from Alison Ladman’s Three-Pepper Barbecue Potato Salad
Serves 8

INGREDIENTS

For the potatoes

• 2 pounds (.9 kg) red ppotatoes, washed and cubed
• 1 tablespoon cider vinegar
• 1 jar (12-ounces/342 g) roasted red peppers, drained, seeded, patted dry, and chopped
• 1 handful fresh flat leaf parsley, chopped
• 4 scallions, trimmed and chopped
• 8 pieces bacon, cooked very crisp and crumbled (optional)
• 1 cup (120 g) shredded cheddar cheese

For the dressing

• 1/2 cup (120 ml) sour cream
• 1/2 cup barbecue sauce
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Salt to taste

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 182F/ 83C.
2. Put the potatoes into a cooking pouch in a single layer and vacuum seal
3. Submerge in the water oven to cook for 30 to 45 minutes until nicely tender.
4. Meanwhile, prepare the dressing: In a large bowl, thoroughly mix all the dressing ingredients and set aside.
5. When the potatoes have cooked, drain off any accumulated liquid and pour them into the dressing.
6. Add the red pepper, cheese, scallions, parsley, and bacon and toss to coat everything.

Courtesy of Vivian Peterson
Serves 6 to 8

Ingredients

• 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.

Serves 4 or more

Ingredients

• 1 recipe cooked Fresh Green Peas
• 1/2 to 1 cup (120 to 240 ml) chicken or vegetable broth (you may not use it all)
• Salt and pepper to taste

Instructions

1. Put the cooked peas and about 1/4 cup (60 ml) of the broth into a blender and puree.
2. Add more broth, a splash at a time, until the puree is smooth and reaches the desired consistency–thicker or thinner as the occasion demands. (All the whole cup or even a second cup and you’ll have a lovely, velvety green pea soup!)
3. Check the seasoning level and add more salt or pepper, if needed.

Courtesy of John Loydall – Food blog

INGREDIENTS

For the beef

• 1 (4 to 7 pound) brisket – buy more than you think you need – it makes amazing leftovers
• Salt and black pepper to taste

For the sweet baked beetroot

• 4 beetroots, washed well, trimmed, peeled, and cut into quarters
• Juice of 1 orange
• 1/2 tablespoon (7.5 ml) balsamic vinegar
• 2 teaspoons (10 ml) brown sugar
• 1 tablespoon (15 ml) olive oil

For the beef and mushroom Sauce

• 5 shallots, peeled and finely chopped
• 8 ounces (200 g) chestnut mushrooms, sliced
• 8 ounces (240 ml) red wine
• 20 ounces (1 British pint) beef stock
• 3 sprigs of thyme
• 2 bay leaves
• Salt and black pepper
• 1 tablespoon (15 ml) olive oil
• 1/2 tablespoon (7.5 ml) plain white flour (or potato starch)
• 1/2 tablespoon (7 g) butter (or margarine)

For the cannellini purée

• 2 cans (15.5 ounces/425 g) cannellini beans
• Enough stock (either chicken or vegetable) to cover the beans with 1/2 inch/1cm of liquid
• 2 cloves garlic
• Salt and black pepper
• 2 teaspoons (10 g) butter (or olive oil)

For the parsnip crisps

• 2 cups (480 ml) high smoke-point oil (vegetable, peanut)
• 3 parsnips, washed, trimmed, and peeled
• 1 teaspoon sea salt

INSTRUCTIONS

For the brisket

1. Fill and preheat the SousVide Supreme to 134F/56.5C.
2. Season the brisket lightly with salt and pepper, put it into a large cooking pouch and vacuum seal.
3. Submerge the pouch and cook for 48 hours (2 days).
4. Beginning a couple of hours before serving, prepare the other parts of the dish as instructed below.

For the beetroots

1. Preheat the traditional oven to 355F/180C.
2. Arrange the beetroot quarters in an even layer on a baking tray.
3. In a bowl, mix the orange juice, balsamic vinegar, brown sugar, and oil together and pour over the beetroots.
4. Roast in the oven for 1 hour. Keep an eye on them and turn them over occasionally, making sure they’re well coated in the sauce.

While the beets are cooking, make the sauce

1. In a pan on the stovetop, heat the oil and gently fry the shallots until softened.
2. Add the mushroom and continue to cook for a minute or so more over a gentle heat.
3. Add the wine and allow it to reduce for 3 to 4 minutes.
4. Now add the beef stock, the bay, and the thyme and simmer gently, uncovered, for 30 minutes.
5. Strain the sauce into a clean pan and reduce further for 15 minutes.
6. Mix the butter and flour into a paste and add to the sauce.
7. Allow the butter (or margarine) to melt into the sauce.
8. Season with salt and pepper to taste.

And the cannellini purée

1. In a pot on the stovetop, boil the beans and garlic in the stock until tender.
2. Strain the beans, but reserve the cooking stock in a separate pan.
3. Using a handheld food processor (immersion blender), blitz the beans. As you blend them, gradually add the reserved cooking stock until the beans form a smooth purée that is not overly wet, but retains a little structure and stiffness.
4. Finish with butter, salt and pepper. Keep warm until plating.

Finally, fry the parsnips crisps

1. On the stovetop, heat a pan of oil to 350F/180.
2. Using a vegetable peeler shred the parsnip into long ribbons.
3. Add the parsnip in batches to the hot oil, frying just until golden, about 1 minute. Keep an eye on them and don’t let them burn.
4. Remove with a slotted spoon to paper towel to drain. Sprinkle with salt while hot.

To finish and plate

1. Remove the meat from the vacuum pouch.
2. Tear the meat into chunks and dip into the sauce, making sure each chunk is fully coated in the sauce.
3. Put some bean purée on the plate and arrange the meat on top of it.
4. Garnish with the parsnip crisps and arrange the beetroot on the side. Serve.

Recipe courtesy of Marx Foods

Serves 4

INGREDIENTS

• 4 to 6 heirloom potatoes (or other small potatoes)
• ½ teaspoon (2.5 ml) fresh rosemary, leaves stripped and chopped
• 3 tablespoons (45 ml) rendered duck fat
• 2 teaspoons (10 ml) fresh thyme, leaves stripped and chopped

INSTRUCTIONS

1. Preheat the SousVide Supreme to 183F/84C.
2. Thinly slice the potatoes (approximately 3mm thick).
3. Put the slices in a single layer into a cooking pouch with the duck fat and rosemary, making sure none of the slices overlap, and vacuum seal.
4. Submerge the pouch in the water oven and cook for 24 minutes.
5. Put the chopped thyme into a large bowl.
6. When the potatoes have cooked, open the pouch, pour them into the bowl with the thyme and toss.
7. Serve.