Author Archives: SousVide Supreme

Teriyaki Sesame Chicken Bites

Courtesy of Jan Bennet, A Glug of Oil Makes 16 – 20 bites (easily multiplies for bigger parties) INGREDIENTS 2 skinless chicken breast fillets For the marinade *see note 1 tablespoon (15 ml) toasted sesame oil 1 tablespoon (15 ml) light soy sauce 1/2 tablespoon (7.5 ml) dark soy sauce 5 tablespoons (75 ml) clear honey 1 tablespoon (15 ml) Mirin 1 tablespoon (12 g) castor sugar 1 pinch (about 1 g) ginger powder 1 teaspoon (5 g) white pepper For serving 1/2 cup (80 g) toasted sesame seeds 4 gem (butter) lettuce leaves 1 or 2 red chile peppers, … Read More

Chicken Vegetable Soup

Serves 4 INSTRUCTIONS 1 cup (180 g) diced fresh zucchini 1 cup (175 g) diced fresh red bell pepper 1 cup (230 g) chopped cauliflower 4 to 6 baby carrots, chopped ½ cup (75 g) diced sweet onion 4 cups (120 g) fresh spinach leaves ½ teaspoon (2.5 ml) garlic powder ½ teaspoon (2.5 ml) onion powder ½ teaspoon (2.5 ml) sea salt ½ teaspoon (2.5 ml) ground black pepper dash cayenne pepper, if desired 1 tablespoon (15ml) olive oil 2 cups (250 g) diced, sous vide-cooked chicken breasts (no need to sear them) 1 quart (0.96 liter) chicken broth … Read More

Falernum Cordial

Makes 1-1/4 quarts (1.2 liters) INGREDIENTS 4 cups (946 ml) simple syrup* 1 cup (237 ml) light rum 5 limes, for zest only 4 drops almond extract 8 whole cloves 5 whole allspice berries 2 drops orange flower water DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put all ingredients into a large (1 gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove as much air as possible from the pouch and zip it closed. Submerge the pouch in the water oven and cook for 2 hours. The contents must be completely submerged … Read More

Verrine of Sous Vide Winter Squash

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS For the squash puree: 1 ½ cups (355 ml) mashed sous vide-cooked squash 1/3 cup (80 ml) honey 1 ounce (28 g) unsalted butter, melted 1 ounce (60 ml) crème fraiche For the mascarpone cream: 8 ounces (227 g) mascarpone, divided 3/4 cup (180 ml) heavy whipping cream For verrine assembly: 6 thin slices prosciutto 9 ounces (255 g) sous vide-cooked squash, cubed Sea salt to taste Mashed squash (as above) Mascarpone cream (as above) 1/3 cup (80 ml) toasted or spiced nuts or seeds (sesame or your favorites) … Read More

Leek and Mushroom Stuffed Turkey Breast

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS 2 pounds (0.9 kg) boneless turkey breast, with skin 2 tablespoons (28 g) butter, divided use ¼ cup (20 g) finely chopped green onions (scallions) 4 cups (240 g) finely chopped leeks ¼ cup (60 ml) white wine 3 cloves garlic, peeled and crushed 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped 5 tablespoons (75 g) breadcrumbs 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme) ½ teaspoon (2.5 ml) salt Some freshly ground black pepper Salt and pepper 1 tablespoon (15ml) … Read More

Oeufs en Cocotte Sous Vide and Turkey Tartines

…a perfect use for leftover turkey! Courtesy of SousVide Supreme Culinary Specialist Madeline Fiore Serves 4 INGREDIENTS For les oeufs: 4 to 8 egg 2 teaspoons butter (10 ml), room temperature, plus extra for ramekins 4 tablespoons (60 ml) heavy cream Sea salt & freshly ground black pepper to taste For the tartines: 8 thin slices of baguette, lightly toasted 6 ounces (170 g) fromage blanc 6 ounces (170 g) SousVide Cranberry Sauce 3 ounces (85 g) arugula, washed 16 ounces (454 g) shredded turkey Extra virgin olive oil, for drizzling INSTRUCTIONS Adjust the water level for baking as follows: … Read More

Turkey Manchego Spoonbread Sous Vide

…a great use for leftover turkey! Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS Melted butter, enough to butter the ramekins 1 cup (240 ml) water 1 cup (240 ml) half-and-half 3/4 teaspoon (4 ml) fresh rosemary, minced 1 tablespoon (15 ml) honey ¼ teaspoon (1 ml) sea salt 2/3 cup (112 g) cornmeal 2 ounces (57 g) Manchego cheese, grated 2 eggs, separated 3 ounces (85 g) turkey, cooked and shredded INSTRUCTIONS Adjust the water level for baking as follows: Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or … Read More

Mashed Potato Latkes

Makes about 8 latkes A great use for left over mashed potatoes. Note:  This is a combined sous vide and stove top recipe. INGREDIENTS 2 cups (420 g) sous vide Mashed Potatoes with Garlic and Herbs* 2 tablespoons flour 1 egg, beaten well Salt and pepper to taste 2 cups (480 ml) high-smoke-point vegetable oil for frying DIRECTIONS Put all ingredients into a bowl and mix well. Portion the mixture using an ice cream scoop onto a parchment-lined baking sheet, cover with plastic wrap (cling film) and freeze for at least an hour to overnight. Heat the oil to 375F/190C. … Read More

Pumpkin Dulce de Leche Pudding with Meringue

Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets   INGREDIENTS: 8 ounces (227g) pumpkin puree 1 ½ cups (355 ml) Dulce de Leche 1 whole egg 3 eggs, separated (divided use) ¾ teaspoon (3.75 ml) ground cinnamon ¾ teaspoon (3.75 ml) ground cardamom ¼ teaspoon (1.25 ml) ground ginger 1/8 teaspoon (0.6 ml) ground nutmeg 2 pinches ground cloves 2 pinches freshly ground black pepper 1/8 teaspoon (0.6 ml) sea salt ½ vanilla bean, split and seeds scraped ¾ cups (177 ml) heavy whipping cream ¾ cups (144 g) granulated sugar INSTRUCTIONS: … Read More

Salmon Rillettes

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS ½ pound (227 g) center-cut salmon fillet, skin and pin bones removed sea salt, to taste 6 tablespoons (90 ml) unsalted butter, room temperature, divided 2 shallots, peeled and minced 2 tablespoons plus 1 teaspoon (35 ml), crème fraiche ¼ pound (113 g) smoked salmon 1 ½ tablespoons (22 ml) freshly squeezed lemon juice 1 teaspoon (5 ml) extra virgin olive oil freshly ground white pepper, to taste chopped chives, for garnish INSTRUCTIONS Fill and preheat SousVide Supreme to 126F/ 52C. Season the salmon fillet with salt; put it … Read More

Last Minute Sous Vide Gifts

Santa may have made his list and checked it twice, but let’s be honest: Sometimes, the gift-giving season sneaks up on even the most organized of us, pouncing like a festively adorned tiger. Such a thing happened to this very blogger, when I realized that it was the second night of Hanukkah and four days till Christmas, and I had yet to write a blog post about last-minute gifts. It’s no secret that sous vide cooking can be a huge time and energy-saver. Whether it’s allowing you to cook a week’s worth of meals or helping you cook the perfect … Read More

Tikka Masala Sous Vide

Courtesy of Steve Cylka (theblackpeppercorn.com) Serves 4 INGREDIENTS 4 boneless skinless chicken breasts 2 tablespoons (28 g) butter pinch of salt and pepper 1 can (about 2 cups/240 ml) crushed or strained tomatoes 2 cups (480 ml) half-and-half (18%) cream 1-inch (2.5 cm) piece fresh ginger, peeled and cut into chunks 4 garlic cloves, peeled 1½ tablespoons (22.5 ml) honey 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) cumin 1 tablespoon (15 ml) turmeric 2 teaspoons (10 ml) coriander 1½ teaspoons (7.5 ml) salt 2 cups (320 g) cooked rice, for serving Fresh cilantro, for garnish DIRECTIONS Fill and … Read More