Author Archives: SousVide Supreme

Fresh Ricotta and Heirloom Tomato Bruschetta

Makes about 12 (multiplies easily) INGREDIENTS 1 baguette (dark or light), sliced Olive oil, as needed 1 pint heirloom cherry tomatoes (various), sliced and lightly salted 1 handful fresh basil, chiffonade, or microgreens sea salt and cracked black pepper, as needed 1 recipe sous vide ricotta DIRECTIONS Preheat the broiler to high. Brush each side of the bread slices with olive oil and toast under the broiler on each side (about 1-2 minutes a side.) Remove from the oven and spread each slice with ricotta. Top with a layer of sliced tomatoes and the basil or microgreens. Salt and pepper … Read More

Carrot Ginger Soup

Serves 4 to 6 INGREDIENTS  3 tablespoons (42 g) unsalted butter 1 bag (1 pound/450 g) baby carrots 1 large onion, peeled and chopped ½ teaspoon (2.5 ml) salt 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 Chopped fresh herbs (dill, chives, fennel, thyme) for garnish DIRECTIONS Fill and preheat the SousVide Supreme water oven to 180F/82C. Put all ingredients except the vegetable stock and garnishing herbs into a large cooking pouch and vacuum seal. (Arrange the carrots in a single layer for … Read More

Flourless Chocolate Cake

Serves 12 INGREDIENTS 8 large eggs, cold 1 pound bittersweet chocolate chips 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces Options for garnish… powdered sugar for dusting fresh raspberries and/or raspberry coulis whipped cream vanilla bean ice cream for serving alongside DIRECTIONS Elevate the bottom, perforated rack of the water oven on a non-rusting baking rack and fill the basin with water to at least the fill line. To properly fill the water bath to the correct level: Fill an 8-inch (approximately 20 cm) springform pan with water. Set the pan onto the perforated rack in the water … Read More

Holiday Dressing/Stuffing

Makes INGREDIENTS 2 cups chicken broth 1 cup yellow corn meal 2 teaspoons poultry seasoning 1 teaspoon salt ½ teaspoon black pepper 5 tablespoons butter ½ green bell pepper, seeded and diced 2 ribs celery, diced ½ sweet onion, peeled and diced 1 egg, beaten 4 cups dried bread cubes DIRECTIONS Preheat SousVide water bath to 185°F/85°Cut the chicken broth into a medium saucepan and stir in the corn meal. Stir together the broth and corn meal over medium high heat, stirring often, and cook for about 5 minutes until thickened. Stir in the seasonings and 3 tablespoons of the … Read More

Pure Blue Crystal

…a tribute to Breaking Bad Makes 1 cocktail (multiplies easily for batches, just stir with ice instead of shaking) INGREDIENTS 2 ounces sous vide infused Lychee Vodka 2 ounces white rum 1 ounce fresh lime juice 1/2 ounce blue curaçao Coarse sugar and lime juice for rimming glass (optional) DIRECTIONS Put all ingredients, over cracked ice, into a shaker and shake vigorously until well chilled. Strain into the glass and enjoy. (Note: if desired, wet the rim of a martini glass with lime juice and invert into the coarse sugar to rim the glass.)

Floating Island (Ile de Flottante)

Adapted from a recipe by Vicky McDonald INGREDIENTS For the crème Anglaise (custard) 5 egg yolks 1 cup (240 ml) milk 1 cup (240ml) cream 5 tablespoons (75g) sugar 1/8 teaspoon (0.5ml) cinnamon powder 1/8 teaspoon (0.5ml) ginger powder Sprinkle of freshly grated nutmeg For the caramel flourish 3 tablespoons (45g) sugar For the floating islands (meringue) 4 egg whites 7 tablespoons (105g) sugar For the poaching liquid 2 cups (480 ml) water 1 cup (240 ml) milk 1 tablespoon (15g) sugar DIRECTIONS For the custard Fill and preheat the SousVide Supreme to 179F/82C. Put the egg yolks, milk, cream, … Read More

Bacon Gruyère Egg Bites

Makes 6 INGREDIENTS 3 slices bacon, cut in half 6 eggs 1/2 cup grated gruyère 1/4 cup small curd cottage cheese 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon chopped fresh parsley for garnish, if desired Have on hand: Six 4-ounce/125ml canning jars with screw-on lids DIRECTIONS To fill the SousVide Supreme water oven to the appropriate level: Remove the universal rack and set aside. Elevate the perforated bottom grill on a non-rusting baking rack. Fill the canning jars with water to within 1/2-inch of the rim and set on the elevated platform. Fill the water oven to within … Read More

King Salmon with Fennel and Pea Tops

Courtesy of Chef Michael Solomonov (Zahav/Philadelphia) Serves 4 INGREDIENTS 4 king salmon fillets, skinned and pin boned ½ teaspoon ground fennel seed ½ teaspoon black pepper 1-1/2 teaspoon kosher salt 1 pinch saffron threads 1 fennel bulb, halved and sliced into ¼ inch “wings” 2 ounces good olive oil 1 small handful pea tops DIRECTIONS Preheat the SousVide Supreme water oven to 122F /50C. Season the fillets of salmon, thoroughly, with the dried spices and place, uniformly, into vacuum pouches. Seal and refrigerate for a half hour. Submerge the pouch into the water oven and cook for 22 minutes. While … Read More

Compressed Watermelon Salad

Adapted from a recipe of Chef Heath Schecter Serves 2 INGREDIENTS 1/4 seedless watermelon, rind removed 2 tablespoons champagne vinegar 1/4 cup plus 2 tablespoons extra virgin olive oil, divided use salt and pepper, to taste 1 cup fresh mint, picked for leaves 8 yellow cherry tomatoes, halved 1 generous handful baby arugula 2 radishes, thinly sliced DIRECTIONS Cut two 2-inch by 2-inch cubes of watermelon from the half. Whisk together the vinegar and 2 tablespoons of the olive oil and rub this mixture over all sides of the watermelon cubes. Season each cube generously with salt and pepper and … Read More

Southern Peach Ice Cream

INGREDIENTS 6 eggs, beaten 3 1/2 cups white sugar 10 fresh peaches, pitted and chopped 4 cups heavy cream 2 cups half-and-half cream 2 teaspoons vanilla extract 3/4 teaspoon salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In large bowl, mix together eggs and sugar until smooth. Puree all but one cup of the peaches in blender or food processor. Reserve the cup of diced peaches to fold into the ice cream. Stir the puree into the egg mixture. Add the cream, half-and-half, vanilla and salt and mix well. Pour mixture into a large (gallon/3.8 liter) … Read More

Sousy Que (Long Island Iced Tea)

Makes 1 cocktail INGREDIENTS 3/4 ounce vodka 3/4 ounce white rum 3/4 ounce silver tequila 3/4 ounce Earl Grey Infused Gin 3/4 ounce Limoncello  3/4 ounce Simple Syrup 3/4 ounces fresh lemon juice 3/4 ounces brewed (chilled) tea top with club soda, if desired Lemon wedge or twist for garnish DIRECTIONS Add all ingredients, except club soda, to a shaker with ice. Shake vigorously until well chilled. Pour into a tall glass over fresh ice, top with club soda, and garnish with a lemon wedge. Serve with a straw.

Jalapeño Sriracha Pickles

Recipe courtesy of Derek Gaughan (www.sousvideguy.com) Makes approximately 3 quart-sized jars of pickles INGREDIENTS For the brine  21 ounces (630 ml) water  21 ounces (630 ml) white wine vinegar ¼ cup salt (70 g) ¾ cup sugar (170 g) Note: like your pickles a little sweeter? Up it to 1 cup. 3 tablespoons (45 ml) Sriracha For the vegetables 4 cucumbers or 15 to 20 pickling cucumbers 3 jalapeños, sliced in half 6 cloves garlic, peeled and chopped 9 sprigs fresh dill 3 teaspoons whole peppercorns Additional for assembly Quart-sized canning jars with lids, cleaned and scalded with boiling water … Read More