Author Archives: SousVide Supreme

Basic Mashed Potatoes

Serves 4 to 6 INGREDIENTS 1 ½ pounds (650 g) russet potatoes, peeled and cut into chunks 2 tablespoons (28 g/30 ml) butter or light olive oil 1/4 teaspoon (1.25ml) garlic powder, optional for Garlic Herb Mashed Potatoes 1/4 teaspoon (1.25 ml) onion powder, optional for Garlic Herb Mashed Potatoes 1/4 teaspoon (1.25 ml) Herbes de Provence, optional for Garlic Herb Mashed Potatoes salt and pepper to taste 1/4 cup (60 ml) cream or vegetable broth, if needed INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 180-185F/82-85C. Sprinkle the potatoes with the seasonings and put them evenly distributed … Read More

Applesauce Sous Vide

Makes 4 servings INGREDIENTS 4 apples, peeled, cored, and chopped 1 lemon, for juice ¼ cup (48 g) granulated sugar ½ teaspoon (2.5 ml) ground cinnamon DIRECTIONS Fill and preheat the SousVide Supreme to 180F/82C. Juice the lemon over the apple pieces and toss to coat. Put the apples into a cooking pouch, add the sugar and cinnamon, and shake the pouch to distribute the sugar and spice evenly. Arrange the apples in a single layer for even cooking and vacuum seal the pouch. Submerge the pouch in the water oven and cook for 45 minutes to 1 hour. Remove … Read More

Turkey Breast with Cranberry-Shallot Sauce

Serves 4 INGREDIENTS For the turkey: 1 turkey breast half, deboned, skin on 2 strips lemon peel, about ½ x 2 inches (1.3 x 5 cm) 4 leaves fresh sage 2 tablespoons (28 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil Salt and pepper For the sauce: 1 tablespoons (14 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil ½ cup (102 g ) minced shallots ¼ cup(60 ml) dry white wine 1 cup (99 g) whole cranberries, fresh or frozen ½ cup (120 ml) low-sodium chicken broth ¼ cup (60 ml) maple syrup (or … Read More

Sous Vide Turkey Makes Holiday Cooking Easy

If you have a spare 10 minutes of hands-on time, you can turn out the most succulent, juicy, perfectly cooked white turkey meat you’ve ever eaten.  OK.  We’re not talking actual cooking time; that’s about 2 to 4 unattended hours. But isn’t your hands-on time what really matters?  When you’re up to your eyebrows in tasks to get ready for Thanksgiving or Christmas dinner, who needs the stress of timing, basting, and keeping the eagle eye on the bird to avoid culinary disaster?  You’ve got better things to do than be a slave to the stove. Take a look at how … Read More

Savory Chestnut and Herb Bread Pudding

Serves 4 to 6 Note: This is not a sous vide recipe. It accompanies the sous vide cooked Sous Vide Sage Turkey Breast with Cranberry Shallot Sauce. INGREDIENTS ½ cup (102 g) minced shallots or sweet onions 1-3/4 teaspoons (8 ml) sea salt 1 tablespoon (15 ml) minced fresh thyme 1 tablespoon (15 ml) minced fresh sage ¼ cup (10 g) minced fresh Italian parsley 1 tablespoon (15 ml) tomato paste 1 teaspoon (5 ml) Dijon mustard 1 cup (170 g) chopped roasted chestnuts (roughly ½-inch/1.3 cm pieces) ½ cup (120 ml) dry vermouth 5 large eggs ½ cup (90 … Read More

Grilled ‘Gamecock’ Wings in a Crimson Tide

Courtesy of Tailgate Recipe Challenge winner and Arkansas Razorback fan, Chris C Serves 8 to 10 INGREDIENTS For the wings 4 to 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt Carrot and celery sticks for serving Ranch or blue cheese dressing for serving For the Crimson Tide dipping sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Tabasco or Cholula hot sauce 1 ½ tablespoons (22.5 ml) apple cider vinegar 1 tablespoon (15 ml) tomato paste 1 tablespoon (15 ml) honey (or equivalent non-caloric sweetener, if desired) ½ … Read More

Gluten-Free Sous Vide Fried Chicken

Serves 4 INGREDIENTS 4 chicken breast halves, boneless, skin on (or 4 thighs and 4 drumsticks, skin on) 4 tablespoons (57 g) butter, optional 2 cups (480 ml) high-smoke point vegetable oil or lard for pan frying (more if using a deep fryer) For the brine 1 quart (0.96 liters) water 6 tablespoons (90 g) kosher salt 1 tablespoon (15 ml) black peppercorns For the coating 2 eggs 1 cup (120 g) gluten-free (rice) bread crumbs ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) black pepper ½ teaspoon (2.5 ml) herbs de Provence DIRECTIONS Make the brine by putting … Read More

Gluten Free Cooking: Giving up the Gluten

Seems like everywhere you look nowadays, you see the words ‘Gluten Free’ emblazoned on everything from specialty breads and bakery goods (where it makes sense) to steak sauce, mineral water, and beef jerky (where, for the most part, it doesn’t.) Because gluten is a substance found only in wheat and certain other cereal grains, clearly, baked goods, traditionally made from wheat flour, would be full of it and it would take some clever substitutions and kitchen wizardry to make them both good to eat and gluten free. That’s worth trumpeting on the label for sure. And gluten can—and quite often … Read More

Pork Cheeks

Courtesy of Chef and Sommelier (Serves 6) INGREDIENTS 12 pork cheeks extra virgin olive oil sea salt, to taste ground pepper, to taste 12 whole cloves 4 bay leaves 4 sprigs rosemary 12 cloves garlic, peeled and crushed Alfalfa sprouts or fresh herbs for garnish DIRECTIONS Fill and preheat the water bath to 180F/82C. Remove any remaining cartilage and fat from the cheeks. (Do not remove the silver skin that runs through the center of each cheek). Wash them under cold running water and pat dry with paper towels. Drizzle the cheeks with olive oil and season them liberally all … Read More

Calamari Fra Diavolo with Squid Ink Pasta

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 The perfect dinner for a Spooky Halloween evening! INGREDIENTS For the squid: 1 pound (453 g) cleaned squid, separate tubes from tentacles 1 cup (237 ml) extra virgin olive oil, divided ½ teaspoon (2.5 ml) Aleppo chili pepper, or your favorite, divided 4 cloves garlic, peeled and crushed Sea salt and freshly ground black pepper, to taste For the pasta: Note: For homemade pasta, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). You can substitute 1 pound (454 g) commercially … Read More

Witches Brew

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 1 cocktail INGREDIENTS 2 ounces (59ml) of sous vide-infused cranberry gin ½ ounce (15ml) of dry vermouth ½ ounce (15ml) of cointreau 1 teaspoon (5ml) of absinthe 2 cubes of ice 1 slice of blood orange, for garnish 1 Licorice spider* on cocktail pick (instructions follow) DIRECTIONS Put the cranberry gin, vermouth, Cointreau and Absinthe into a cocktail shaker Add the ice, close the lid, and shake until all ingredients are well combined. Strain the cocktail into a martini glass. Garnish with a licorice spider and a slice of blood orange For … Read More

Cranberry Infused Gin

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about ¾ liter (750 ml) INGREDIENTS 1 bottle (25 fl oz/750 ml) gin 1 cup (120 g) fresh cranberries DIRECTIONS Fill and preheat the SousVide Supreme to 153F/67C. Put a large (gallon /3.8 liter) zip-closure cooking pouch into a baggy rack. Pour the gin into the pouch and add the cranberries. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed. Once the pouch is zipped closed, submerge it in the water bath for 2 hours. After two hours, remove the pouch from the water oven and … Read More