Author Archives: SousVide Supreme

Champurrado/Atole (Mexican Christmas Beverage)

Courtesy of SousVide Supreme Culinary Profession, Madeline Fiore INGREDIENTS 4 cups (0.9 liter) boiling water or scalded milk ½ cup (85 g) cornmeal ¼ cup (60 ml) brown sugar ½ teaspoon (2.5 ml) ground cinnamon 1/8 teaspoon (0.625 ml) sea salt ¾ teaspoon (3.75 ml) pure vanilla extract 3 ounces (85 g) bittersweet chocolate, chopped DIRECTIONS 1. Fill and preheat the water oven to 210F/98C. In a zip-closure cooking pouch, whisk together the hot water or milk, cornmeal, sugar and salt. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal; submerge the pouch in the … 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

Sorrel (Hibsicus) Punch (Jamaican Christmas Punch)

Makes about 1 ½ quarts (1.4 liters) INGREDIENTS 2 cups (70 g) dried sorrel (hibiscus flowers) ¼ cup (57 g) fresh minced ginger root 1 tablespoon (7 g) whole allspice berries 1 cup (190 g) castor sugar 4 cups (0.9 liters) water DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 30 minutes. Remove and quick chill, submerged in ice water (half ice/half … 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

Bibingka Especial (Christmas Coconut Cake)

Adapted from a recipe by SousVide Supreme Culinary Specialist, Madeline Fiore INGREDIENTS ¼ cup plus 2 teaspoons (70 ml) coconut oil, melted, divided use 1 ¼ cups (300 ml) coconut milk ¼ cup (60 ml) water ½ cup (96 grams) sugar 1/8 teaspoon (0.6 ml) sea salt ½ teaspoon (2.5 ml) almond extract ¼ teaspoon (1.25 ml) vanilla extract 8 ounces (227 grams) sweet rice flour ½ teaspoon (2.5 ml) baking powder ¼ teaspoon (1.25 ml) baking soda 1 banana leaf (available at Latino and Asian markets), optional* For topping 2 tablespoons (28 g) butter, melted 2 tablespoons (30 ml) … Read More

Oil-poached Fish (Italian Christmas Dish)

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 Traditional fare for the Italian celebration of the Night of the Seven Fishes. INGREDIENTS For the tomato salsa 3 plum tomatoes, about 1-¼ cups (200g), sliced 1 clove garlic, peeled and crushed 1 teaspoon (5ml) olive oil 1 teaspoon (5ml) balsamic vinegar 1/4 teaspoon (1.2ml) smoked paprika Salt and pepper, to taste For the olive and peppers 1 small onion, peeled and diced 1/3 cup (50g) sliced black olives 1 teaspoon (5ml) finely chopped fresh rosemary 1/3 cup (40g) chopped roasted red peppers (jarred is fine) Pinch red pepper flakes Salt … Read More

Panforte (Italian Christmas Cake)

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Ingredients 2 cups (340 g) hazelnuts, dry roasted, skinned, and chopped 2 cups (450 g) candied fruit ¼ teaspoon (1.25 ml) ground cloves ¼ teaspoon (1.25 ml) ground nutmeg ½ teaspoon (2.5 ml) ground cinnamon ¾ cup (95 g) all-purpose flour ¼ teaspoon (1.25 ml) sea salt 2/3 cup (126 g) sugar 2/3 cup (160 ml) honey 2 tablespoons (28 g) butter 2 tablespoons (32 g) powdered sugar Directions Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least … Read More

Tourtiere (French Canadian Christmas Meat Pie)

Serves 6 to 8 When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime. INGREDIENTS 4 Duck Legs Confit, cooked 1 large potato, peeled and diced 1 onion, peeled and diced 1 carrot, peeled and diced 1 stalk celery, trimmed and diced 4 sprigs thyme salt and pepper to taste 2 tablespoons duck fat or lard Prepared pie dough for a 2-crust pie 1 egg 1 tablespoon (15 ml) water or milk DIRECTIONS Cook the duck legs confit in advance, days or even weeks ahead. Quick chill and refrigerate* … Read More

Beetroot Salad with Goat’s Cheese Beignet

…with beetroot meringue, toasted walnuts, and maple dressing Courtesy of Jack Lucas (MasterChef UK winner) Serves: 4 Note: This recipe combines sous vide technique with traditional methods. INGREDIENTS For the beetroot 1 bunch (medium) red beets/beetroots, scrubbed and trimmed 1 bunch (medium) yellow beets/beetroots, scrubbed and trimmed 1 bunch small radishes 10 ounces (300 g) assorted salad leaves, including rocket, baby spinach 2/3 cup (75 g) walnuts, lightly toasted in the oven For the dressing 2 ½ tablespoons (40 ml) sherry vinegar 5 tablespoons (80 ml) Canadian maple syrup Salt and pepper, to taste 2/3 cup (160 ml) rapeseed oil … Read More

Wagyu Beef Tenderloin and Green Beans

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu.  Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer) INGREDIENTS 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick salt and pepper to taste 2 sprigs fresh rosemary, divided use 1 recipe sous vide cooked Green Beans with Bacon (in their pouch) 1 tablespoon (15 ml) high-smoke point vegetable oil 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 130F/54.5 C. Season the filets with salt and pepper and put them into … Read More

Green Beans with Bacon

Serves 4 INGREDIENTS 1 pound (450 g) fresh slender green beans, washed and trimmed 2 slices bacon, diced small salt and pepper to taste DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Season the beans with salt and pepper and put them into a cooking pouch. Add the diced bacon and vacuum seal. Submerge in the water oven to cook for 1 hour. Remove and serve straight from the pouch or quick chill the pouch, submerged in ice water (half ice/half water) for 15 to 20 minutes and refrigerate until ready to reheat alongside meat or fish … Read More

Wagyu Beef Meatballs

Courtesy of Quinn Rudee Makes about 12 small or 4 to 6 large meatballs (multiplies easily, but keep the meatballs in a single layer, don’t overcrowd, and put only a single size into one pouch) INGREDIENTS 1 pound (0.9 kg) Wagyu (or other) ground beef ¼ cup (30 g) dried bread crumbs 2 to 3 ounces (60 to 90 ml) milk (enough to soak the bread crumbs) ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) black pepper 1 large egg, beaten ½ shallot, peeled and finely diced 3 tablespoons (7 grams)  chopped fresh parsley 1 tablespoon (15 ml) dried oregano … Read More