Soups & One Pot Meals

Recipe courtesy of Jason Cousins, Beverage Director, Mondrian Hotel NYC

INGREDIENTS

• 1-1/2 ounces (45 ml) Gazpacho-Infused Bulldog Gin (recipe here)
• 1/2 ounce (15 ml) simple syrup
• 1/2 ounce (15 ml) tomato juice.
• 1/2 ounce (15 ml) lemon juice
• Sriracha-yogurt foam (recipe here)
• Celery micro greens
• Black pepper

INTRUCTIONS

1. Add all ingredients to a mixing tin (cocktail shaker) with ice and shake well.
2. Strain into a chilled cocktail glass and garnish with sriracha foam, micro greens, and grated black pepper.

It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time!

Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot…

Garlic Cheese Risotto
Serves 4

INGREDIENTS

• 1 cup (90 g) Arborio rice
• 1 teaspoon(5 ml) extra virgin olive oil
• 2 tablespoons (30 ml) roasted minced garlic (jarred)
• 3 cups (720 ml) chicken or vegetable broth
• 1 sprig fresh rosemary, leaves only, minced
• Salt and pepper to taste
• 1/3 cup grated Romano cheese

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/83C.
2. Put all ingredients, except the cheese, into a zip-closure cooking pouch.
3. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
4. Submerge the pouch and cook for 45 minutes.
5. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
6. Stir in the cheese and serve.

Serves 4

INGREDIENTS

• 1 cup (90 g) Arborio rice
• 1 teaspoon(5 ml) extra virgin olive oil
• 2 tablespoons (30 ml) roasted minced garlic (jarred)
• 3 cups (720 ml) chicken or vegetable broth
• 1 sprig fresh rosemary, leaves only, minced
• Salt and pepper to taste
• 1/3 cup grated Romano cheese

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/83C.
2. Put all ingredients, except the cheese, into a zip-closure cooking pouch.
3. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
4. Submerge the pouch and cook for 45 minutes.
5. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
6. Stir in the cheese and serve.

Courtesy of Chef Josh Horrigan of The Chefs Academy
Serves 4

Note: At least a day ahead, begin by making corn stock and freezing it.

INGREDIENTS

For the corn stock

• 4 fresh corn cobs (reserve kernels cut from cob for risotto)
• 4 cups (0.9 l) water
• 1 stalk celery, trimmed and diced small
• 1 carrot, peeled and diced small
• 1 onion, peeled and diced small
• 2 bay leaves

For the risotto

• 1-1/2 cups (315 g) arborio rice
• 1/2 cup (75 g) chopped onion
• 1/2 cup (120 ml) dry white wine
• 4 tablespoons (60 ml) grated parmesan cheese
• 2 tablespoons (30 ml) chopped flat leaf parsley
• 2 cups (480 ml) corn stock, FROZEN (recipe follows)
• 4 tablespoons (56 g) unsalted butter
• sea salt and cracked pepper to taste
• 4 ears corn, kernals only (cobs used in corn stock)

For the beets (optional garnish)

• 1 golden beet, peeled
• 1 red beet, peeled
• 2 tablespoons (30 ml) extra-virgin olive oil
• Sea salt

For the scallops

• 8 Diver scallops preferably U-10 dry packed
• Grape seed oil or clarified butter
• Wondra flour
• Sea salt cracked black pepper
• Kernels of popped corn for garnish, if desired

INSTRUCTIONS

For the corn stock

1. Fill and preheat the SousVide Supreme to 190F/88C.
2. Using the side of a knife, milk the stripped cobs to remove the sweet corn milk (liquid) that is inside.
3. Cut the cobs in half, lengthwise, and put them into a large (gallon/3.8 liter) zipper cooking pouch.
4. Add the corn milk, the water, and the remaining ingredients for the stock and, using the displacement method (Archimedes Principle) remove the air and zip the seal.
5. Submerge the pouch and cook for 5 hours.

For the rice and beets

1. Fill and preheat (or reduce heat) of the SousVide Supreme to 183F/84C.
2. Put the beets in separate small (quart/0.9 liter) cooking pouches with olive oil and salt and vacuum seal.
3. Submerge the pouches and cook for 2-4 hours.
4. Meanwhile, on the stovetop in a skillet over medium low heat, melt butter and lightly toast the rice and onion for about five minutes.
5. Add the white wine and allow it to absorb fully.
6. In a large (gallon/3.8 liter) cooking pouch, put the corn kernals, rice and onion mixture, frozen corn stock, salt and pepper.
7. Vacuum seal the pouch, but take care not to compress the ingredients too much during the process.
8. Submerge the pouch in the water oven (along with the beets as they finish cooking) and cook for 30 minutes.
9. Immediately quick chill the pouch of rice, submerged in an ice water bath for 10 minutes, to release the starch. (Meanwhile, cook the scallops.)
10. Remove the beets from pouch, drain, and brunoise cut for garnish; dress them with high quality vinegar and salt and pepper.
11. To finish the risotto, pour the cooled rice into a shallow skillet and cook over medium high heat until the moisture is absorbed; add the parmesan cheese, salt and pepper and stir to combine.

For the scallops

1. Fill and preheat (or reduce the heat of) the SousVide Supreme to 122F/50C.
2. Lightly season the scallops with sea salt and cracked black pepper.
3. Gently place the scallops into a cooking pouch with thin slices of butter.
4. Vacuum seal carefully. Do not allow the full amount of suction to draw the pouch down on the scallops, deforming their shape. Allow the vacuum sealer to just start to pull down on the individual scallops, than hit the cancel button and then the seal button. This will hold the scallops in place without squashing them.
5. Submerge the pouch in the water oven and cook for 30 minutes.
6. With five minutes left of cooking time, prepare the following:a. Season the Wondra flour with salt and pepper to taste.
   b. Heat a heavy cast iron skillet to medium high heat.
   c. Add clarified butter.
7. Remove the scallops from the pouch (save the liquid in the pouch) and dredge both sides of the scallops lightly in the seasoned flour to aid in browning.
8. Sear the scallops on high heat just long enough to brown the top and the bottom of each scallop. You’re not cooking the scallop –you are flash searing to get color.
9. Transfer the scallops to a paper-towel-lined plate to pull away moisture. Hold warm.

To plate

Mound the corn risotto on the bottom of the plate and gently rest the sea scallops on top. Garnish with the brunoise of beets and a few kernals of popped corn, if desired

Courtesy of Stephane Lemagnen (zencancook.com)
Serves 6

INGREDIENTS

For the sous vide pork belly

• 2 pounds (0.9 kg) pork belly, skin on
• 1/4 cup (60 ml) kosher salt
• 1 teaspoon (5 ml) coriander seeds, coarsely ground
• 1 teaspoon (5 ml) star anise, coarsely ground
• 1 teaspoon (5 ml) cardamom, coarsely ground
• 1 teaspoon (5 ml) black pepper, coarsely ground
• 1/2 stick cinnamon, coarsely ground
• 1/4 cup (60 ml) sake
• 1/4 cup (60 ml) mirin
• 1/4 cup (60 ml) soy sauce

For the dashi (udon broth)

• 2 quarts (1.8 liters) water
• 5 squares (6-inches/15 cm) dried kombu
• 1 cup (240 ml) tightly packed bonito flakes

For the udon

• 6 handfuls udon noodles
• 2 heads enoki mushrooms
• 10 shiitake mushrooms
• 6 organic eggs
• some leafy greens, such as bok choy
• nori/ dry shrimp mix
• hot pepper

INSTRUCTIONS

For the sous-vide pork belly

1. Rinse the pork belly and pat dry.
2. In a small bowl, combine the salt and ground spices.
3. Coat the pork belly with the salt and spice mixture, place in a pyrex dish, cover and refrigerate for 12 to 18 hours.
4. When ready to cook, fill and preheat the SousVide Supreme to 144F/62C.
5. Wash off the salt cure in cold running water and dry the pork belly.
6. In a small bowl, combine the sake, mirin and soy sauce.
7. Put the pork belly into a large cooking pouch with the sake mixture and vacuum seal. (Take care not to pull the liquid into the suction portal if using a suction vacuum. Alternatively, use a zip closure cooking pouch and the displacement principle to seal the pouch.)
8. Submerge the pouch in the water bath and cook for 36 hours.
9. Remove the pork belly from the water bath and quick chill, submerged in a bowl of iced water. Do not open the pouch. Refrigerate overnight with a weight on top.
10. Open the pouch and scrape off the pork “consommé” from around the belly and use with the dashi (see below step 5).

For the dashi (udon broth)

1. Place the squares of kombu in a pot, along with the two quarts of water.
2. Over medium heat, slowly bring the pot of water to a near-boiling point. Remove the kombu.
3. Add the bonito flakes. Wait for a few seconds until the liquid comes to a light simmer and turn off the heat.
4. Let the bonito flakes sink to the bottom of the pot. Strain the dashi through a fine strainer.
5. In a small saucepan melt the pork consommé gelatin. Strain and combine with the dashi to taste.

For the udon

1. Fill and preheat the SousVide Supreme to 147F/64C.
2. Gently place the eggs (in their shells) into the water and cook for 45 minutes.
3. Meanwhile bring the pot of dashi to a simmer; add the udon noodles and cook until tender.
4. Add the enoki and shiitake mushrooms and poach them gently in the broth.
5. Add the leafy greens.

Finishing:

1. Pan-fry a chunk of pork belly on the skin side until crisp and place in a 325F/163C oven until tender throughout.
2. Ladle the udon and broth into large bowls. Top with mushrooms, greens, pork belly slices, nori and hot pepper. Crack the poached egg on top and serve.

Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC)
Serves 4

INGREDIENTS

• 1-1/2 cups (250 g) peeled and diced onion
• 1 cup (200 g) peeled and diced carrot
• 1/3 cup (100 g) diced celery
• 3/4 ounce (20 g) Parmesan rind (if you’ve got it)
• 2 cloves garlic (peeled and pressed)
• 2 teaspoons (10 g) tomato paste
• salt to taste
• 5-1/2 cups (1.25 liters) water
• 1 cup (150 g) canned cannellini beans, rinsed and drained
• 1/3 cup (100 g) cooked orzo
• 4 fresh basil leaves, chopped (or to taste)
• 1 sprig fresh rosemary, leaves only, minced (or to taste)
• Olive oil to taste
• Parmesan shavings, for serving

INSTRUCTIONS

1. Fill and pre-heat the SousVide Supreme to 185F/85C.
2. Combine the onion, carrot, celery, parmesan rind garlic and tomato paste in a large (gallon/3.8 liter) zip-closure cooking pouch.
3. Add the water and use the displacement method (Archimedes principle) to evacuate the air and zip the seal closed.
4. Submerge and cook in the water oven until the vegetables are tender, approximately 1 hour.
5. Remove from the water oven and empty the contents into a large bowl. Remove and discard the Parmesan rind.
6. Add the beans, orzo and fresh herbs. Add a generous drizzle of good olive oil and serve in heated bowls.
7. Garnish each serving with shavings of Parmesan.

Adapted from Easy Sous Vide (Paradox Press 2011)
Serves 4

Hands on time: 3 minutes
Sous vide cooking time: 40 minutes

INGREDIENTS

• 1 cup (3 ounces/90g) Arborio rice
• 3 cups (720 ml) vegetable or mushroom broth
• ½ teaspoon (2.5 ml) butter
• 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped
• 1 sprig fresh rosemary, leaves minced
• salt and pepper to taste
• 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows)
• Freshly grated Parmesan cheese, for serving

INSTRUCTIONS

1. Fill and preheat the water oven to 183F/83C.
2. Put all ingredients, except cooked vegetables and cheese, into a zip-closure cooking pouch.
3. Use the displacement principle (Archimedes principle) to seal the pouch.
4. Submerge the pouch and cook for 40 minutes.
5. Open the pouch, pour into a serving bowl, and fluff with a fork. Top with the cooked vegetables.
6. Divide among serving bowls, sprinkle with Parmesan cheese and enjoy!

*Sous Vide Spring Vegetables
Serves 4

1 pound (16 ounces/454 g) spring vegetables (asparagus, broccoli, peppers, summer squash) cut into bite sized pieces, peeled if necessary
Salt and pepper to taste
1 to 2 tablespoons (15 to 30 ml) butter (optional)
fresh or dried herbs of choice (optional)

1. Fill and preheat the water oven to 183F/83C.
2. Season the vegetables lightly with salt and pepper and herbs if desired.
3. Put the vegetables into a cooking pouch, add the butter, and vacuum seal.
4. Submerge (along with the rice) and cook for 40 minutes.
5. Open pouch, drain liquid, and serve or use in the risotto above.

Serves 4

INGREDIENTS

For the red beans and rice

• 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained
• 1 quart (0.9 l) vegetable stock or water
• 1/2 pound (226 g) Andouille sausage, sliced
• 1/2 pound (226 g) cooked ham steak, diced
• 1/2 large Vidalia onion, peeled and diced
• 1/2 bell pepper, peeled, seeded, and chopped
• 4 cloves garlic, peeled and chopped
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/2 teaspoon (2.5 ml) Creole seasoning
• 1 chipotle pepper in adobo, chopped

For the sauce

• 1 cup (210 g) medium-grain rice
• 3 cups (720 ml) mushroom stock
• 1/2 teaspoon (2.5 ml) sea salt
• 1/4 teaspoon (12.5 ml) ground black pepper

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. In a skillet over medium heat, brown the sausage and ham, transfer to a paper towel to drain and cool slightly.
3. In the same skillet, sauté the onion, bell pepper, and garlic until just limp.
4. Put the beans and vegetable stock into large zip-closure cooking pouch.
5. Add the sausage, ham, onion, peppers, and garlic; stir in the seasonings and chipotle pepper.
6. Using the displacement method (Archimedes Principle) remove most of the air from the pouch and zip the seal closed.
7. Submerge the pouch in the water oven to cook for 3 hours and 45 minutes.
8. In the last 45 minutes, put the rice and mushroom stock into a large zip-closure cooking pouch and use the displacement method to remove the air from the pouch and zip the seal.
9. Submerge the rice, alongside the beans, and cook for an additional 45 minutes.
10. To serve, remove the rice pouch, open and pour the rice into a large serving bowl. Fluff it with a fork to separate the grains.
11. Remove the beans, open the pouch, and ladle them onto the rice.
12. Serve in warm bowls with a shake of Tabasco, if desired, and laissez le bon temps rouler!

Serves 6
(adapted from Velvety Pumpkin Soup from drseades.com)

INGREDIENTS

• 1 small (about 8 inches/20 cm) pie pumpkin (make sure it is a pie pumpkin, not a carving pumpkin)
• 4 teaspoons (20 ml) sugar (or 2 packets Splenda or stevia)
• 1/2 teaspoon (2.5 ml) coarse salt
• 1/4 teaspoon (1.25 ml) black pepper
• 1/8 teaspoon (0.6 ml) ground cinnamon
• ½ stick (4 tablespoons/56 g) unsalted butter
• 1 small onion, peeled and chopped
• 1 clove garlic, peeled and finely minced
• 2 cups (480 ml) chicken broth
• 1/2 cup (240 ml) water
• 2 cups (480 ml) half and half (light cream)
• 2 tablespoons (30 ml) pumpkin oil, optional garnish
• 2 tablespoons (30 ml) spicy roasted pepitas (pumpkin seeds), optional garnish

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 180F/82C.
2. Cut the pumpkin in half and remove the seeds and pith and slice into wedges.  Peel the wedges and chop into 1-inch (2.5 cm) chunks. Sprinkle the pumpkin with the sugar (or sweetener), salt, pepper, and cinnamon.
3. Put the pumpkin in a single layer into one (or more) cooking pouch(es) and vacuum seal.
4. Submerge the pouch(es) in the water bath and cook for 1 to 1-1/2 hours, until quite tender.
5. Meanwhile, in a soup pot over medium heat, melt the butter and sauté the onions and garlic until tender.  Remove from heat and set aside.
6. When the pumpkin is cooked, remove from the water bath and open the pouch.  Pour the cooked pumpkin into the soup pot and add the broth and water.
7. Puree all ingredients in the pot with a stick (immersion) blender (or in batches in a food processor or blender and return to the pot) then bring the soup just to a boil and reduce heat to simmer.
8. Just before serving, whisk in the half and half, taste and adjust salt and pepper, cover and keep warm.
9. Ladle into bowls and drizzle each serving with a teaspoon (5 ml) of the pumpkin oil and sprinkle with a teaspoon (5 ml) of the roasted pepitas for crunch, if desired.

Here are some time-saving tips…

• Prepare the soup through step 8 in advance, pour the finished soup it into a large zip-closure cooking pouch, and use the displacement method (Archimedes’ principle) to remove the air.  Return the pouch to the preheated water bath set at 165F/74C to keep warm until you’re ready to garnish and serve.
• If not planning to serve right away, quick chill the soup in its pouch in an ice water bath for 30 minutes and refrigerate for up to 48 hours.  Reheat for 30 minutes right in the pouch in the SousVide Supreme water bath set to 165F/74C, garnish and serve.