Author Archives: SousVide Supreme

SousVide Chicken Thighs

Adapted from a recipe by Michelle Tam www.nomnompaleo.comServes 3 to 6 INGREDIENTS 6 chicken thighs, skin-on, boneless (or bone-in, deboned)Kosher saltfreshly ground black peppergarlic powder and dried thyme to season (or your favorite herbs/seasonings) DIRECTIONS Fill and preheat the SousVide Supreme to 150F/65C. Flatten the thighs and pat them dry; sprinkle the flesh side with salt and pepper and some garlic powder and dried thyme (or your preferred seasoning blend for chicken.) Add a generous pat of butter to each thigh, put them into a cooking pouch, and vacuum seal. Submerge in the water oven to cook for 1½ hours … Read More

Carrot Ginger Soup

INGREDIENTS 1 bag (1 pound/450 g) baby carrots 1/2 teaspoon (2.5 ml) salt 3 tablespoons (42 g) unsalted butter 1 large onion, peeled and chopped ¼ teaspoon (1.25 ml) white pepper 1 teaspoon (5 ml) minced fresh ginger 2 tablespoons (30 ml) orange zest 1 quart (0.9 liters) vegetable stock (use only what you need for serving) Chopped fresh herbs (dill, chives, fennel, thyme) for garnish DIRECTIONS Wash the carrots well and slice them evenly. Fill and preheat the SousVide Supreme water oven to 180F/32C. Put all the ingredients, except the vegetable stock and garnishes into a cooking pouch and … Read More

Broccoli, Bacon, and Cranberry Salad

INGREDIENTS 2 heads assorted broccoli, washed and cut into florettes 4 sliced bacon, diced 1/4 cup dried cranberries 1/8 cup sunflower seeds Creamy Italian Dressing (recipe follows) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/84C. Put the broccoli into a pouch in an even layer, vacuum seal as tightly as you can, and submerge to cook in the water oven for 30 to 45 minutes. Half way through, check to ensure that the pouch is submerged. (Broccoli and cabbage outgas and can cause the pouch to float.) Meanwhile, in a skillet on the stovetop, cook the bacon … Read More

Bacon Gruyere SousVide Egg Bites

Makes 6 INGREDIENTS 3 strips thick bacon, cut in half 6 large eggs ½ cup shredded Gruyere 1/4 cup small curd cottage cheese 1/4 teaspoon sea salt 1/8 teaspoon black pepper 1 tablespoon finely chopped parsley or chives chopped green onions or herbs for garnish, if desired Note: You’ll need a 6-cup silicone muffin tin or 6 ramekins DIRECTIONS To properly set the level of water in the SousVide Supreme: a. Raise the perforated bottom grill by placing it atop a non-rusting/stainless baking rack. b. Fill the wells of a 6-well silicone muffin pan (or the ramekins) with water and … Read More

Cream of Cauliflower Soup

Makes 4 to 6 servings INGREDIENTS 1 medium cauliflower, cut into florets* 1 teaspoon ground cumin 1 teaspoon curry powder ½ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste 1 small onion, peeled and diced 3 tablespoons unsalted butter 1 quart vegetable stock ¼ cup heavy cream For garnish (optional) 1 handful flat-leaf parsley, stems discarded, coarsely chopped 2 slices bacon, chopped small, and cooked crisp Reserved tiny florets (*keep a few very tiny florets for topping) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 180F Put all ingredients, except stock and cream, … Read More

Pumpkin Pie

Makes 1 pie (8 servings) INGREDIENTS 2 eggs ¾ cup packed brown sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 2 cups sous vide pumpkin puree 1 (12 ounce) can evaporated milk 1 prepared pie crust (homemade or commercially prepared) DIRECTIONS Preheat the traditional oven to 400F/204C. In a bowl, beat the eggs, sugar, spice and salt until well blended. Add the pumpkin puree and evaporated milk and continue to beat until smooth. Line a pie plate with the crust, trim, and crimp the edge. Save the trim for decoration, if desired. Pour the mixture into the prepared … Read More

Pork Shanks

Serves 4 Courtesy of Sandra Rosy Lotti, Toscana Saporita INGREDIENTS 2 pork shanks, cut lengthwise For seasoning the pork 2 teaspoons salt 1/2 teaspoon black pepper 4 sage leaves, minced 2 teaspoons roasted, minced garlic 2 sprigs rosemary, just the needles, minced 3 tablespoons extra virgin olive oil For the sauce 3 tablespoons extra virgin olive oil 1 rib celery, chopped 1 carrot, peeled and chopped 1 small red onion, peeled and chopped 1 bay leaf 2 fresh sage leaves 1 sprig rosemary, stripped for needles 3 tablespoons tomato paste salt and pepper to taste 1 pound roasted bones 1/2 … Read More

Chocolate Peanut Butter Cup Ice Cream

Makes about a quart INGREDIENTS For the custard 3 egg yolks ¾ teaspoon Cremodan-30*, optional 1 cup half and half ½ cup heavy cream 1 cup sweetened condensed milk ½ cup creamy peanut butter, softened in the microwave to thin 2 teaspoons pure vanilla extract 1 pinch fine sea salt For finishing 5 ounces (about half a bag) mini chocolate chips ¼ cup creamy peanut butter *Cremodan-30 is a stabilizer powder that prevents ice crystals from forming; it is available online. DIRECTIONS Fill and preheat the water oven to 140F/60C. Beat the egg yolks until light yellow. Add the Cremodan, … Read More

Classic Cobb Salad

Serves 2 INGREDIENTS 2 sous vide-cooked chicken breast halves, sliced or diced 2 sous vide-cooked hard-boiled eggs, sliced or diced 4 slices bacon, diced, cooked crisp, and drained well For assembly 1 ripe avocado 1 lemon, for juice ¼ red onion, peeled and diced 1 large head Romaine lettuce, well washed, dried, and chopped 2 medium tomatoes, stemmed, seeded, and diced 2 ounces crumbled gorgonzola cheese (or your preferred bleu cheese) 2 ounces Bleu Cheese or Ranch Dressing (commercially prepared or your own) DIRECTIONS Have ready the cooked chicken, eggs, and bacon. Wash Romaine in advance. When ready to assemble, … Read More

Chocolate Chunk Ice Cream

Makes about 1 quart INGREDIENTS 3 egg yolks ¾ cup Castor (superfine) sugar 3 cups half and half 3/4 teaspoon Cremodan-30 emulsifier* ¼ teaspoon fine grain sea salt 1 teaspoon pure vanilla extract 2 tablespoons unsweetened cocoa powder 2 ounces semisweet chocolate, finely chopped Chocolate shavings and mint sprigs, for garnish, if desired. *Cremodan-30 emulsifier is available on Amazon and elsewhere and is used to stabilize the frozen mixture, keeping it smoother and hindering ice crystal formation. Its use is optional. DIRECTIONS Preheat the SousVide Supreme water oven to 140F/60C. In a blender jar, put the egg yolks and beat … Read More

Pimm’s Cup a la SousVide

Makes 1 cocktail (*Note: Made with sous vide infused orange, mint, and strawberry lemonade to be made in advance.) INGREDIENTS 1 ¾ ounces Pimm’s No. 1 5 ounces Fruit Riot Lemonade 2 slices orange 1 strawberry, sliced 3 slices cucumber 1 sprig mint, for garnish DIRECTIONS In a cocktail shaker, over ice, add the Pimm’s and sous vide infused Fruit Riot Lemonade and shake vigorously to chill. Pour over fresh ice and the fruit slices in a tall glass and garnish with the mint.

Fruit Riot Lemonade

Makes 6 cups INGREDIENTS 12 Meyer Lemons (for juice; 4 for zest) 2 cups sugar 2 cups water 6 to 8 sprigs fresh mint 20 fresh strawberries, stemmed and quartered 1 large orange, for zest DIRECTIONS Preheat the water oven to 135F/57C. Juice the lemons to obtain about 2 cups of juice. Zest the rinds of four of the lemons. In a large (gallon/3.8 liter) zip-closure cooking pouch combine the lemon juice, sugar, water, mint, berries and zest from the lemons and oranges. Use the displacement method (Archimedes Principle) to remove most of the air from the pouch and zip … Read More