Vegetarian

Sriracha Corn on the Cob

Courtesy of Catherine Enfield (Munchie Musings) Serves 2 (easily multiplies, but keep corn in a single layer in the pouches) INGREDIENTS 2 pieces fresh corn on the cob, shucked 1/2 cup (120 ml) Sriracha 1/2 tablespoon (7 g) butter Parmesan cheese (or your favorite cheese), shredded DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83.5C Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce. Put coated cobs into a cooking pouch, add the butter, and vacuum seal. Submerge the pouch in the water bath and cook for 30 to … Read More

Fiddlehead Ferns

Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that can cause acute gastrointestinal distress from consuming raw or incompletely cooked fiddleheads. INGREDIENTS 1 quart (.96 liters) ice cold water ½ lemon, for juice and zest 1 teaspoon (5 ml) salt 2 dozen fiddlehead ferns, trimmed to remove any brown or dry spots freshly ground black pepper 3 tablespoons (42 g) butter DIRECTIONS Fill a medium bowl with cold water and add the salt and the juice from the lemon; add the fiddleheads and soak … Read More

Green Pea Soup Sous Vide

Serves 4 INGREDIENTS 1 onion, peeled and diced 1 clove garlic, peeled and minced 1 bag (10 ounces/285 g) frozen green peas 2 cups (480 ml) very cold vegetable broth or water 2 tablespoons (30 l) fresh mint or tarragon leaves DIRECTIONS Fill and preheat the SousVide Supreme to 180F/82C. Put the onion, garlic and peas into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch, submerged in ice water (half ice/half water) for 15 minutes. Put the fresh herbs and the broth or water … Read More

Spring Onion Soup

Serves 2 INGREDIENTS 1 bunch spring onions, rinsed and trimmed 1 medium russet potato, peeled and diced 2 cloves garlic, peeled and chopped 1 teaspoon (5 ml) soy sauce 1 teaspoon (5 ml) olive oil salt and black pepper to taste 1 cup (240 ml) water or light cream, as preferred fresh olive oil, for garnish (optional) fresh parsley leaves, for garnish (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 180F/??C. Chop the white and green parts of the onions and put them, along with all remaining ingredients except the water (or cream) and parsley, into a … Read More

Spicy Pickled Pineapple

Courtesy of Adriana Martin (AdrianasBestRecipes.com) Makes about 4 cups (960 ml) INGREDIENTS 3 ounces (85 g) small Brazilian chili peppers*, whole 2 cups (330 g) fresh pineapple, diced in chunks 1 large purple onion, peeled and cut in rounds or juliennes 1 teaspoon (5 ml) pickling spice 1 teaspoon (5 ml) ground red pepper 1 1/2 teaspoons (7.5 ml) ground pink salt (or pickling salt) 1/3 cup (80 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Add all ingredients to a zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to … Read More

Mexican Chocolate Pots du Creme

Adapted from a recipe by Madeline Fiore Serves 4 INGREDIENTS 1 cup (240 ml) heavy whipping cream 1/3 cup (80 ml) whole milk 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped 1 tablespoon (15 ml) sugar 3 egg yolks 2 teaspoons (10 ml) cocoa powder ¼ teaspoon (1.25 ml) vanilla extract 1/8 teaspoon (0.6 ml) sea salt DIRECTIONS Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform. To properly fill the water bath to the correct level: Fill the pots (ramekins or custard cups you will use) with … Read More

White Wine Maple Poached Pears

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 8 INGREDIENTS 2 cups (480 ml) white wine 2 cups (480 ml) water 1 cup (240 ml) maple syrup 1 ¼ cups (240 g) sugar 4 pears DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 176F/80C. Combine all ingredients, except the pears, in a saucepan. Simmer and reduce sauce until about 20% of the liquid has cooked down and the alcohol cooked away. Peel and core the pears. Put the pear halves in a single layer into large zip-closure cooking pouch(es). Pour the syrup over them, dividing it between pouches, if … Read More

Vanilla Cardamom Rice Pudding with Cherries

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 1/2 cups (840 ml) skim milk* 2 cups (420 g) Arborio rice ½ teaspoon (2.5 ml) cardamom 1 tablespoon (15 ml) pure vanilla extrac ½ cup (130 g) fresh, frozen, or canned dark sweet cherries 1 tablespoon (15 ml) vanilla sugar for finishing, optional* DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 180F/82C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water … Read More

Maple Raisin Rice Pudding

Recipe and photo courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 cups (720 ml) skim milk 2 tablespoons (28 g) butter 2 cups (420 g) Arborio rice 1/2 cup (75 g) golden raisins 1/2 cup (120 ml) maple syrup 2 teaspoons (10 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger Additional ground cinnamon or cinnamon sugar, for serving, optional DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 140F/60C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip … Read More

Fresh Beet Salad

Adapted from The Low Carb Comfort Food Cookbook, Eades and Solomon (Wiley, 2005) Serves 4 For the salad 1 pound (16 oz/454 g) fresh beets, trimmed, well scrubbed, and cut in half 4 cups (10.5 oz/300 grams) freshly torn salad greens For the vinaigrette 2 tablespoons (1 fl oz/30 ml) sherry vinegar 1/2 teaspoon (.1 oz/3 g) salt 1 tablespoon (.3 oz/8.4 g) fresh chives, minced 1 tablespoon (.5 fl oz/15 ml) extra virgin olive oil Fill and preheat the water oven to 182–185ºF (83–85ºC). Vacuum seal the beets in a large (1 gallon/3.78 liter) food-grade pouch. Cook for at … Read More

Frisee Salad with Winter Spiced Poached Pears

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 (or 8 as a starter) INGREDIENTS For the pears 2 firm pears, peeled, halved and cored (Bosc or similar) 3 cardamom pods, lightly crushed 1/4 cup (60 ml) maple syrup (Grade B, if you can find it) 1 tablespoon (15 ml) brandy 1/2 fresh vanilla bean, split and seeds scraped For the dressing and salad 3 tablespoons (45 ml) champagne or white wine vinegar 2 tablespoons (30 ml) extra-virgin olive oil 1 tablespoon (15 ml) reserved poaching liquid 1/8 teaspoon (1.25 ml) salt 1/8 teaspoon (1.25 ml) pepper 2 … Read More

Masala Chai Crème Brûlée

Courtesy of Chef Sam Hussain (caferickshaw.com) Serves 4 INGREDIENTS 3 cardamom pods, lightly split 2 sticks (2 inches/5 cm each) cinnamon 3 bay leaves Butter for greasing ramekins 2 cups (480 ml) heavy cream 2 Darjeeling tea teabags (or loose tea, in an infuser) 4 egg yolks 4 tablespoons (48 g) sugar 1 teaspoon (5 ml) pure vanilla extract 4 teaspoons (20 ml) granulated or brown sugar (for finishing) DIRECTIONS Fill and preheat the water oven to 183F/84C. Put the cardamom pods, bay leaves, and cinnamon sticks into a small muslin spice bag, if possible, or tie in cheesecloth. Generously … Read More