Author Archives: SousVide Supreme

Duck Legs Confit

  Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon (15 ml) ground nutmeg 1 tablespoon (15 ml) ground cloves DIRECTIONS Fill and preheat the SousVide Supreme water oven to 176F/80C.* In a small bowl, combine all ingredients for the Quatre Epices and mix well. Season the duck legs lightly with salt and then liberally with the Quatre Epices. (Store any leftover spice mixture in an air tight … Read More

Boursin Cauliflower Puree

Serves 4 INGREDIENTS 1 large head cauliflower (or 2 smaller ones) 2 tablespoons butter, melted ½ tsp coarse salt ¼ teaspoon freshly ground pepper 5 ½ ounces (170 g) Boursin Garlic and Herb Cheese DIRECTIONS Preheat the SousVide Supreme water oven to 183F/83C. Wash the cauliflower well and let drain to remove excess water. Trim away the outer leaves with a sharp knife and slice the head in half and then the halves into 1/2-inch slices. Sprinkle the cauliflower with the salt and pepper. Divide the slices between two large (gallon) food-grade pouches, arranging them in a relatively even layer … Read More

Poached Pears in Cabernet Reduction

Serves 8 INGREDIENTS 1 bottle (750 ml) cabernet sauvignon 3 tablespoons (45 ml) honey 2 sticks (10 g) cinnamon 4 ripe pears 1 cup (240ml) heavy cream 1 tablespoon (15 ml) superfine sugar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 176F/80C. In a saucepan on the stovetop, combine the wine, honey, and cinnamon and cook over medium high heat for 15 to 20 minutes to reduce. Strain the reduction. Peel the pears, cut in half, and remove the core with a melon baller. Put the pear halves in a single layer into a zip-closure cooking pouch and … Read More

Coconut Rice Cake

Courtesy of SousVide Supreme Culinary Specialist Madeline Fiore Makes 1 cake (6-inch/15 cm round or 9×5-inch/23×13 cm loaf) 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 Optional for frying: 1 beaten egg 1/2 cup (37 g) sweetened shredded coconut DIRECTIONS Elevate … Read More

Szechuan Pork Belly Bites with BBQ Glaze

Courtesy of Jan Bennett (A Glug of Oil) Makes 18-20 bites INGREDIENTS 1-1/4 pounds (550g) pork belly strips (rind removed and fat left on) diced to 1-inch (2.5 cm) 1 tablespoon (15 ml) runny honey 1 pinch ground white pepper 1 Clementine (Mandarin orange) for peel only 1 star anise pod For finishing 2 tablespoons (30 ml) Szechuan peppercorns, ground with a pestle and mortar 1 good pinch sea salt 1 bottle Jack Daniels Original barbecue sauce (or your favorite brand) cocktail sticks/picks for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Pop the diced pork … Read More

Turkey and Mushroom Risotto

Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon (5 ml) extra virgin olive oil 1 small yellow onion, peeled and diced 8 to 10 Crimini mushrooms, wiped clean and sliced 8 ounces (228 g) cooked turkey or chicken, diced (leftovers work well!) 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 cups (720 ml) turkey or chicken broth 1 sprig fresh rosemary, leaves only, minced Salt and pepper to taste 1/3 cup grated Romano cheese DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/83C. Put the olive oil in a skillet and heat over medium … Read More

Borscht Sous Vide

Serves 8 INGREDIENTS 4 large beets, peeled and sliced 4 large carrots, peeled and sliced 1 large onion, peeled and sliced 1 large Russet potato, peeled and sliced ½ head red cabbage, thinly sliced 2 quarts (1.9 liters) beef or vegetable broth 1/2 cup (20 g) chopped fresh dill 3 tablespoons (45 ml) red wine vinegar Salt and pepper to taste 1 cup (240 ml) sour cream, for garnish Fresh dill fronds, for garnish DIRECTIONS Fill and preheat the SousVide Supreme to 182F/83C. Put the beets, carrots, onion, and potato into a large (gallon/3.8 liter) cooking pouch in a single, … Read More

Gyros Sous Vide

Courtesy of SousVide Supreme recipe contest winner Colin Byxbee Serves 8 INGREDIENTS For the spice mixture 3 tablespoons (45 ml) Kosher salt 4 teaspoons (20 ml) black pepper 2 tablespoons (30 ml) dried marjoram 2 tablespoons (30 ml) ground cumin 4 teaspoons (20 ml) dried oregano 1 teaspoon (5 ml) ground nutmeg For the gyro meat 3 pounds (1.3 kg) ground beef (80/20 works best) 1 pound (454 g) ground lamb 8 cloves garlic, peeled and minced ½ medium red onion, peeled and diced (about 1 cup) Juice from two lemons 1 teaspoon lemon zest, minced (if desired, gives it … Read More

Boeuf Bourguignon Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 or 3 INGREDIENTS For the meat 1 pound (455g) stewing meat, cut into cubes salt and pepper, for seasoning, to taste 2 sprigs fresh thyme, stems removed (divided use) For the sauce 1 tablespoon (15ml) olive oil 1 medium onion, peeled and finely sliced 2 garlic cloves, peeled and finely chopped 3 slices (100g) smoky bacon, diced 1 cup (50g) button mushrooms, wiped clean and quartered 1 tablespoon (15g) butter 1 heaped tablespoon (10g) all-purpose flour ¾ cup (178 ml) red wine 1 1/3 cup (315 ml) beef stock (reserved cooking … Read More

Overnight Oatmeal with Stewed Fruit Compote

Courtesy of SousVide Supreme Culinary Specialist Sophie Serves 2 Note: you can double the recipe in the same pouch for 4 servings but for more than 4 servings, use additional pouches INGREDIENTS For the oatmeal 1 cup (90g) rolled oats 3 cups (710 ml) water 1 pinch salt 1 pinch cinnamon For the stewed fruit compote ¾ cup ( 100g) dried fruit ( any mix of the following – cherries, blueberries, golden raisins, apricots, cranberries) 2 tablespoons( 25g) white sugar ½ cup (118 ml) of water 2 drops of vanilla extract 1/2 lemon, for zest, finely grated 1/2 orange, for … Read More

Fresh Ricotta Cheese Sous Vide

(Courtesy of Violet Willis, Kilby Ridge Farm, Dennysvile, ME) INGREDIENTS 3 quarts fresh milk (goat, cow, sheep, or combo) 6 ounces (180 ml) vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 172F/78C. Put the milk into a large (gallon/3.8 liter) zip closure cooking pouch; use the Archimedes Principle to remove most of the air and zip the seal. Submerge the pouch in the water bath and cook for 30 minutes until the milk is heated through. Open the pouch and add the vinegar. Stir gently and reseal the pouch. Continue to cook in the pouch for 15 minutes more. Remove the … Read More

Sweet Potato Home Fries

Serves 4 2 large sweet potatoes, peeled and cut into 1/2-inch (1.25 cm)cubes 1 medium onion, finely diced (about 1 cup) 1 ½ tablespoons (22.5 ml) coconut oil
(divided use) 1 teaspoon (5 ml) paprika 1/2 teaspoon (2.5 ml) chili powder 1/4 teaspoon (1.25 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) minced fresh parsley leaves (about 1/4 cup fresh parsley) 1. Fill and preheat the SousVide Supreme water oven to 183F/84C. 2. Put the potatoes into a cooking pouch in a single layer and vacuum seal. 3. Submerge the pouch in the water oven and … Read More