Vegetarian

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

Gajar Ka Halwa (Indian Carrot Pudding)

Courtesy of Chef Sam Hussain (caferickshaw.com) Serving 4 Ingredients 2 1/3 cups (450 g) sugar (adjust to your taste) 2 tablespoons (21 g) almonds 1 teaspoon (5 ml) cardamom seeds or powder 2 pounds (1 kilo) carrots 36 ounces (1 liter) milk 2 tablespoons (21 g) pistachios 2 tablespoons (19 g) raisins 2 tablespoons (29 g) ghee (clarified butter) Additional raisins and nuts for garnishing Directions Fill and preheat the water oven to 183F/84C. Wash and grate the carrots. Soak the nuts and raisins in water for 30 minutes. In a large pouch put the shredded carrots, raisins, pistachios, almond, … Read More

Lanttulaatikko (Swedish Rutabaga Christmas Dish)

Courtesy of SousVide Supreme Culinary Professional, Sophie Serves 2 -4 INGREDIENTS 3 cups (350 g) diced rutabagas/Swedes or turnips 1 tablespoon (30 ml) molasses or treacle ½ teaspoon (2.5ml) ground ginger ¼ teaspoon (1.25 ml) ground nutmeg 1 egg, beaten Salt and pepper, to taste ¼ cup (60ml) cream ¼ cup (15g) breadcrumbs 1 tablespoons (15ml) butter DIRECTIONS Fill and preheat the SousVide Supreme to 185 F/85 C. Put the diced rutabagas, treacle, ginger and nutmeg into a large food-grade cooking pouch and vacuum seal the pouch. Submerge the pouch in the water bath to cook for 1 hour.  (You … Read More

Jansson’s Frestelse (Swedish Potato Casserole)

Serves 4 to 6 While it’s not exactly certain who Jansson was (some say an opera singer from the 19th C and others a film character) the English translation of the name of this Swedish is “Jansson’s temptation.” Whoever he was, this creamy potato dish, particularly popular at Christmas, could surely tempt anyone at the holidays or any time. INGREDIENTS 2 pounds (0.9 kg) potatoes, peeled and cut into thin matchsticks or shredded 2 onions, peeled and thinly sliced salt and white pepper to taste 4 tablespoons (56 g) unsalted butter, plus some for buttering the casserole 3 ½ ounces … Read More

Okra with Lemon Yogurt Sauce

Courtesy of MasterChef Winner, Whitney Miller Serves 4 INGREDIENTS For the okra 12 ounces (340 g) fresh okra, tops trimmed ½ teaspoon (2.5 ml) fine sea salt 1 teaspoon (5 ml) extra virgin olive oil 1/8 teaspoon (0.6 ml) cracked black pepper Pinch cayenne pepper For the sauce 2/3 cup (160 ml) Greek yogurt 4 teaspoons (20 ml) mayonnaise 4 garlic cloves, peeled and minced 1/4 teaspoon (1.25 ml) lemon zest 2 teaspoons (10 ml) lemon juice 1 teaspoon (5 ml) chopped fresh chives Fill and preheat the SousVide Supreme to 180F/82C. Put the okra into a large cooking pouch, … Read More

Mango Chutney

Makes about 1 cup (240 ml) INGREDIENTS 1/2 pound (228 g) diced fresh mangos (thawed frozen is acceptable, too) 2 1/2 teaspoons (22.5 ml) light olive oil 1/4 teaspoon (1.25 ml) red chile flakes 1 tablespoon (15 ml) unsweetened pineapple juice 1 tablespoon (15 ml) cider vinegar 1/4 cup (50 g) brown suga 1 teaspoon (5 ml) curry powder, mild or hot 1/4 teaspoon (1.25 ml) Kosher salt 1/8 teaspoon (0.6 ml) ground white pepper 1/4 (about 75 g) medium red onion, peeled and diced small 1 tablespoon (14 g) minced fresh ginger 1/4  cup (45 g) red bell pepper, … Read More

Veggie Burger Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes 4 gluten-free, veggie burgers INGREDIENTS 1 cup (200 g) dried black beans, soaked overnight, rinsed and drained 28 ounces (800 ml) vegetable stock or water, divided use 2 ½ teaspoons (12.5 ml) sea salt, divided use 1 ½ cup (240 g) medium grain brown rice 1 tablespoon (15 ml) oat bran 1/4 cup (60 ml) favorite barbecue sauce 2 tablespoons (28 g) diced sous-vide cooked beets* 2 tablespoons (30 ml) green onions, minced 1 tablespoon (15 ml) celery, minced 2 tablespoons (30 ml) bell pepper, finely chopped 1 tablespoon (15 ml) … Read More

Hot Chili Chutney

Makes about 1-1/2 cups (360 ml) INGREDIENTS 5 medium-sized hot chili peppers, such as jalapeños or fresnos 2 medium red bell peppers 1 medium red onion, peeled and chopped 1/2 tablespoon (7.5 ml) finely chopped fresh rosemary 1 bay leaf 1/2 teaspoon (2.5 ml) ground cinnamon 1/4 teaspoon (1.25 ml) Kosher salt 1/4 teaspoon (1.25 ml) freshly ground black pepper 1/2 cup (100 g) brown sugar 1 tablespoons (15 ml) balsamic vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Meanwhile, roast the peppers over the flame of a gas stove, on a grill, or under the … Read More

Pickled Sous Vide Vegetables

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore We use radishes or asparagus here, but any fresh spring vegetables will work as will those that come on later in the year. Pickle root vegetables, such as carrots or beets, as you would the radishes and tender vegetables, such as mushrooms, cucumbers, cauliflower or green beans, as you would the asparagus. Vegetables should be cut no more than 1/2″ (1.25 cm) thick in wedges or batons. INGREDIENTS 12 ounces (340g) radishes (trimmed, unpeeled, quartered) OR asparagus (woody ends trimmed) 2/3 cup (160ml) white wine vinegar 2/3 cup (160ml) water 3 tablespoons … Read More

Almond Custard Sticky Pudding

Serves 6 to 8 INGREDIENTS For the pudding 8 ounces/1 cup (226 g) almond paste 2 sticks (8 ounces/226 g) butter 8 ounces (226 g) sugar 4 eggs 4 ounces (113 g) sifted cake flour 1 tablespoon (15 ml) vanilla extract 1/4 teaspoon (1.25 ml) almond extract 1/2 teaspoon (2.5 ml) salt For the whipped cream 1/2 cup heavy whipping cream 1/8 teaspoon almond extract 1/4 cup superfine (castor) sugar sliced almonds or raisins for garnish Fill the SousVide Supreme water oven to the fill line and preheat to 193F/90C. In the bowl of an electric mixer fitted with the … Read More

Boursin Cauliflower Puree

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 Preheat the SousVide Supreme water oven to 183F/83C. Wash the cauliflower well and let drain to remove excess water. Trim away the outer leaves with a sharp knife and slice the head in half and then the halves into 1/2-inch slices. Sprinkle the cauliflower with the salt and pepper. Divide the slices between two large (gallon) food-grade pouches, arranging them in a relatively even layer … Read More

Poached Pears in Cabernet Reduction

Serves 8 INGREDIENTS 1 bottle (750 ml) cabernet sauvignon 3 tablespoons (45 ml) honey 2 sticks (10 g) cinnamon 4 ripe pears 1 cup (240ml) heavy cream 1 tablespoon (15 ml) superfine sugar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 176F/80C. In a saucepan on the stovetop, combine the wine, honey, and cinnamon and cook over medium high heat for 15 to 20 minutes to reduce. Strain the reduction. Peel the pears, cut in half, and remove the core with a melon baller. Put the pear halves in a single layer into a zip-closure cooking pouch and … Read More