Author Archives: SousVide Supreme

An Interview with Rebecca Gwynne: UK Food Blogger and Busy Mum

Rebecca Gwynne, a busy mum of two young daughters, writes the popular UK foodie/music/parenting blog called Munchies and Munchkins.  With the back-to-school season fast approaching, she kindly agreed to visit with us to share some insights into how to feed a growing young family well.  So all you busy Mums and Dads out there, facing the same return to the annual routine, take a minute now to discover what she’s learned about how the technique of sous vide cooking with our SousVide Supreme water oven makes that process easier and more convenient for her. She shares her thoughts and her … Read More

48 Hour Short Ribs with Pomegranate Sauce

…and Pickled Brussels Sprout SlawCourtesy of Amy Kritzer (author What Jew Wanna Eat)Serves 2 to 4 (multiplies easily) INGREDIENTS 2 pounds (.9 kg) bone in short ribs 3 cups (720 ml) pomegranate juice, divided Kosher salt, to taste freshly cracked black pepper, to taste ½ cup (120 ml) water ½ cup (120 ml) apple cider vinegar ¼ cup (48 g) sugar 2 teaspoons (10 ml) kosher salt 1 clove garlic, peeled and crushed 2 cups (240 ml volume) shaved Brussels sprouts Parsley, for garnish Pomegranate arils, for garnish DIRECTIONS Marinate the short ribs in 2 cups of the pomegranate juice, … Read More

Super Crispy Chicken Thighs – Nom Nom Paleo

Courtesy of Michelle Tam (nomnompaleo.com) Serves 3 to 6* INGREDIENTS 6 chicken thighs, skin-on, boneless (or bone-in, deboned) Kosher salt freshly ground black pepper garlic powder and dried thyme to season (or your favorite herbs/seasonings) 6 tablespoons unsalted butter, ghee, or duck fat 2 tablespoons (30 ml) lard 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 pat of butter to each thigh, put them into a cooking pouch … Read More

Cinnamon Custard Apple Crumble

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the Cinnamon Custard 3 egg yolks ½ cup (120 ml) milk ½ cup (120 ml) cream 4 tablespoons (50 g) granulated sugar A few drops vanilla extract 1/8 teaspoon (1.2 ml) cinnamon For the Vanilla Apple Compote 2 large apples/ 2 cups (280 g) peeled, cored and diced apples 5 tablespoons (75 ml) water 1 tablespoon (12.5 g) sugar 1/8 teaspoon (1.2 ml) vanilla extract For the crumble 7 each (50 g) graham crackers/digestive biscuits, crumbled (Cinnamon Grahams work well, too) DIRECTIONS Fill and preheat the SousVide Supreme to … Read More

Basic Pork Tenderloin Sous Vide

Courtesy of Michelle Tam (nomnompaleo.com) Serves 4 to 6 INGREDIENTS 2 (1 pound/.45 kg each) pork tenderloins 1 ½ tablespoons (22.5 ml) Tabil seasoning (or your favorite dry rub) 1 ½ tablespoons (22.5 ml) Kosher salt Freshly ground black pepper 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme to 135F to 140F (57C to 60C). Rinse the meat and pat dry with paper towels. Season with salt, pepper, and your favorite dry rub. Put each tender into a small (quart/0.9 liter) cooking pouch, add a pat of butter to each tenderloin and vacuum seal the … Read More

Nacatamales Sous Vide

Traditional Honduran and Nicaraguan meat and vegetable­-filled tamales served on Christmas morning. Serves 6 INGREDIENTS For the masa (dough) 3 cups (500 g) masa harin 1/2 cup (120 ml) lard or rendered bacon fat, very cold and firm 1-1/2 teaspoons (7.5 ml) salt 1/4 cup (60 ml) naranja agria (sour orange juice)* 2 cups (480 ml) chicken stock For the filling 1-1/2 pounds (680 g) pork butt, diced Salt and pepper, to taste 1/2 cup (100 g) uncooked rice 4 red potatoes, sliced into thin rounds 1 small onion, peeled and sliced into thin rounds 1 bell pepper, stemmed, cored, … Read More

Cordero Asado (Roast Leg of Lamb)

Serves 8 INGREDIENTS 1 boneless leg of lamb 4 tablespoons (60 ml) lard (traditional – use olive oil, if preferred) 6 cloves roasted garlic, minced (or 1 teaspoon/5 ml garlic powder) Salt, to taste Ground black pepper to taste 4 sprigs fresh rosemary, finely chopped 2 teaspoons (10 g) smoked Spanish paprika 1 teaspoon (5 g) ground coriander 1 lemon INSTRUCTIONS Fill and pre-heat the SousVide Supreme water oven to 131F/55C. Season the leg of lamb all over with salt and pepper to taste. In a small bowl, mix the garlic, rosemary, paprika and coriander with the softened lard. Put … Read More

Rumtopf (Rum Poached Fruit)

A German Christmas tradition, usually requiring months of layered additions to preserve the fruit as it comes in season. Almost any fruit will work, but avoid dark berries, which stain the lighter fruits; kiwis or bananas, which are too soft and go mushy; and citrus fruits, which tend to make the batch too sour. INGREDIENTS 4 pears, peeled, cored, and sliced 8 to 10 apricots, pitted and halved 4 plums, pitted and quartered or sliced 24 cherries, pitted and halved 1 cup (192 g) castor sugar 1 cinnamon stick, broken into pieces 2 star anise pods 3/4 cup (180 ml) … Read More

Basic Herb Scented Turkey Breast

Serves 4 (doubles easily – cook in multiple pouches) INGREDIENTS 1 turkey breast half, deboned, skin on 2 cups (480 ml) water 4 tablespoons (60 ml) kosher salt 10 black peppercorns Freshly ground black pepper 4 leaves fresh sage 3 tablespoons (42 g) unsalted butter, divided use 2 cloves roasted garlic, finely minced 1 tablespoon (15 ml) extra virgin olive oil DIRECTIONS In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved.  Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine. Fill and preheat the SousVide … Read More

48 Hour Brisket

Serves 6 to 8 INGREDIENTS 5 pounds (2 kg) brisket, trimmed salt and pepper to taste 2 tablespoons (28 g) lard or beef tallow 4 cloves roasted garlic, minced 2 sprigs fresh rosemary 2 to 3 tablespoons (28 to 42 g) butter, for searing DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C. Season the brisket liberally with salt and pepper on both sides and put it into a large (gallon/3.8 liter) cooking pouch. Put the fat, garlic, and rosemary into the pouch (half on each side of the brisket) and vacuum seal. Submerge in the water oven … Read More

Last Grill of Summer – Lamb Chops and Summer Veg

Before summer officially turns to fall, there are still a few grilling and eating al fresco days left on the calendar and while beautiful summer vegetables are still coming into the markets here’s a recipe that rolls it all into one.  Try this simple, but delicious recipe for Grilled Lamb Chops and Tian Provencal from popular blogger, Dad Cooks Dinner.  You’ll think you’ve been transported to Peter Mayle’s patio in Provence!

Grilled Lamb T-Bones with Provencal Tian

Courtesy of Dad Cooks Dinner Serves 4 8 (1-inch/2.5 cm thick) lamb loin (t-bone) chops 4 teaspoons (20 ml) kosher salt 1 teaspoon (5 ml) freshly ground peppercorn mix 8 springs thyme 4 sprigs rosemary, cut in half to make eight pieces 2 cloves garlic, peeled and slivered 1 recipe Tian Provencal 1. Fill and preheat the SousVide Supreme to 140F/60C (or your preferred degree of doneness for lamb.) 2. Sprinkle the lamb chops with salt and pepper and divide them between two small (quart/0.9 liter) cooking pouches, 4 chops to a pouch. 3. Top each chop with a sprig … Read More