Author Archives: SousVide Supreme

Coarse Grain Mustard with Stout

Recipe and photo courtesy of Sally McColl (svkitchen.com) Makes 3 to 4 cups INGREDIENTS 1 bottle (12-ounce/360 ml) Samuel Smith’s Imperial Stout (or an equivalent) 1 cup (240 ml) good-quality red wine vinegar 1½ cups (350 ml) brown or yellow mustard seeds 1 tablespoon (15 ml) kosher salt 1 teaspoon (5 ml) freshly ground black pepper ¼ teaspoon (1.25 ml) ground cinnamon ¼ teaspoon (1.25 ml) ground cloves ¼ teaspoon (1.25 ml) ground allspice ¼ teaspoon (1.25 ml) ground nutmeg (preferably freshly grated) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 120F/49C. Put all the ingredients into a … Read More

Spicy Eggs Sardou

Serves 2 (multiplies easily) INGREDIENTS 4 large eggs 1 1/2 tablespoons (22.5 ml) olive oil ¼ teaspoon (1.25 ml) dried red chili flakes (or to taste) 4 scallions, trimmed and green and white parts chopped 1 clove garlic, peeled and minced 1 teaspoon (5 ml) ground dried mustard salt and pepper, to taste 12 ounces (340 g) baby spinach leaves, washes well and dried For plating – have ready toasted English muffins for serving, optional  thin slices prosciutto or Serrano ham, cut chiffonade prepared Hollandaise sauce, if desired smoked paprika, for garnish cayenne pepper, for garnish chopped chives garnish DIRECTIONS … Read More

Red Hot Mama Blood Mary

Makes a pitcher of about 8 cocktails INGREDIENTS For the cocktail 1 quart (960 ml) tomato juice or vegetable juice cocktail 1/4 cup (60 ml) Worcestershire sauce 1/4 cup (60 ml) prepared horseradish 1/2 cup (120 ml) fresh lime juice 16 ounces (480 ml) Jalapeno Vodka Ice For rimming glasses 2 tablespoons (30 ml) coarse salt 2 tablespoons (30 ml) coarsely ground black pepper 2 tablespoons (30 ml) celery salt For garnish (your choice) Pitted Olives Wedges of lemon and lime Pickled Green Beans or Carrots Celery Stalks DIRECTIONS In a large pitcher, mix all cocktail ingredients together, stirring well. … Read More

Salmon Burgers Sous Vide

Serves 4 INGREDIENTS 1 pound (454 g) salmon, skin and pin bones removed 5 tablespoons (80 g) kosher salt, for brining 1 quart (0.9 liters) water, for brining 2 tablespoons (30 ml) Dijon mustard 1 tablespoon (15 ml) mayonnaise 1 lemon, for juice and zest 3 to 4 dashes Tabasco hot pepper sauce, or to taste 2 scallions, cleaned and chopped 2 tablespoons (24 g ) capers, rinsed and drained 3/4 cup (90 g) breadcrumbs, dried 2 tablespoons (20 g) ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) freshly ground black pepper, or more to taste 2 tablespoons (30 … 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

Crispy Fried, Sous-Vide Pig’s Ears

Courtesy of Marvin Gapultos (Burnt Lumpia) Makes 2 ears, but can be easily doubled. INGREDIENTS For the cure 1/2 teaspoon (2.5 ml) kosher salt 1/2 teaspoon (2.5 ml) smoked paprika 1/2 teaspoon (2.5 ml) freshly ground black pepper 1 teaspoon (15 ml) raw sugar 2 garlic cloves, smashed and peeled 2 bay leaves 2 fresh, cleaned pig’s ears For the confit 4 tablespoons (60 ml) coconut oil, divided use For frying/finishing High smoke point vegetable oil Fine sea salt 2 tablespoons (30 ml) fresh parsley, chopped fine For dipping sauce 1/4 cup (60 ml) Filipino coconut vinegar or white distilled … Read More

Basic Simple Beets

Serves 4 INGREDIENTS 2 large beets or 8 to 12 baby beets sea salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Thoroughly wash the beets to remove all dirt and grit and trim away the tops. If working with baby beets, simply salt lightly, put the whole baby beets into a cooking pouch and vacuum seal. If working with large beets, peel the beets and either slice or dice to 1/2-inch (1.3 cm), salt lightly, put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 45 minutes to … Read More

Honey Glazed Sunchokes

Courtesy of Sous Vide Supreme Culinary Specialist, Madeline Fiore Serves 2 to 4 INGREDIENTS 1 pound (454 g) sunchokes, washed, trimmed, peeled, and sliced into ½-inch (1.25 cm) rounds 3 tablespoons (43 g) butter 2 tablespoons (30 ml) honey ½ teaspoon (2.5 ml) lemon juice Sea salt, to taste Garnish: chopped chervil or parsley (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Put the sunchokes, butter, honey, lemon juice and, sea salt in a single layer into a large cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour … Read More

Lemon Cheesecake

Makes 6 individual cakes Courtesy of SousVide Supreme Culinary Specialist, Sophie *For Passover use the flourless crust instead of graham cracker crust INGREDIENTS For the flourless crust 1/2 teaspoon (2 g) butter, for greasing ramekins ¼ cup (57g) Coconut Macaroon crumbs (5 cookies) – I used these 2 tablespoons (30ml) melted butter 2 tablespoons almond meal, toasted OR For the graham cracker crust 1/2 teaspoon (2 g) butter, for greasing ramekins ¼ cup (57g) graham crackers, crushed 2 tablespoons (30ml) melted butter ½ tablespoon (6g) granulated sugar For the cheesecake filling 12oz (342g) cream cheese ½ cup (95g) granulated sugar … Read More

Festive Ham

Adapted from Sous Vide: The Art of Precision Cooking Serves 8 INGREDIENTS 1 (5 to 6 ½ pound/2.5 to 3 kg) boneless ham 5 tablespoons (80 g) Dijon mustard 3 ½ tablespoons (65 g) maple syrup 3 ½ tablespoons (65 g) honey 2 oranges (peel only) 2 teaspoons (10 ml) Mixed Spice Powder (recipe follows) 6 bay leaves 6 pods star anise 6 ½ ounces (200 ml) cola 20 juniper berries 1 teaspoon (5 ml) chopped thyme 1/3 cup (100 ml) ginger syrup 6 whole cloves DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Put all ingredients, … Read More

Soft Poached Eggs in Hashbrown Nests

Serves 6 INGREDIENTS 12 large eggs, at room temperature olive oil cooking spray 6 cups (1 pound/450 g) frozen shredded hash browns, fully thawed 3 tablespoons (45 ml) extra-virgin olive oil 1 teaspoon (5 ml) chopped fresh rosemary or 1/4 teaspoon (1.25) dried 1/2 teaspoon (2.5 ml) paprika (mild, smoked, or hot) 1/2 teaspoon (2.5 ml) freshly ground pepper 1/4 teaspoon (1.25 ml) salt 6 thin slices prosciutto (about 3 ounces/85 g), halved crosswise 3 tablespoons (45 ml) chopped fresh chives DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. Gently put the eggs, in their shells, directly … Read More

Chocolate Peanut Butter Eggs

Courtesy of SousVide Supreme Culinary Specialist, Sophie Note: This is not a sous vide recipe, per se; it uses the water oven as a perfect temperature controlled bath for tempering chocolate! INGREDIENTS For the peanut butter filing ½ tablespoon (8g) unsalted butter 2 ½ tablespoons (37mls) peanut butter (crunchy works well) ¼ cup (17g) powdered sugar For the tempered chocolate 3 ounces (85g) dark chocolate 1 ½ ounces (21g) dark chocolate For the decoration White/ Colored icing pen(s) DIRECTIONS To make the filling In a small saucepan, melt the butter and peanut butter together over a low heat. Once the … Read More