Author Archives: SousVide Supreme

Pumpkin Puree

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin. (This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.) INGREDIENTS 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces Salt, to taste (optional) Water, if needed, to thin the puree INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer. Add the salt, if using, and vacuum seal the pouch. Submerge the … Read More

Chicken in Ancho Chile Paste

Courtesy of Steve Cylka of The Black Peppercorn Serves 3 or 4 INGREDIENTS 3 or 4 boneless skinless chicken breasts 3 dried ancho chilies 1 onion, peeled and quartered 2 garlic cloves 2 tablespoons (30 ml) oil 1 teaspoon (5 ml) salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More

Preparing for Fall Dinners

There are certain universal benchmarks which remind us that yes, fall is upon us. The days get shorter, mornings are crisper, school supplies are in demand, and blog writers can’t help but make obvious statements about fall. The change in seasons also marks a change in what we eat. As cooler weather sets in, there is little more comforting than a warm, hearty meal such as a stew or soup. Unfortunately, cooking a good stew on a stovetop or in an oven can be an involved process – the ingredients must be periodically stirred and the pot must be watched … Read More

Floating Swans with Crème Anglaise

Courtesy of SousVide Supreme Culinary Specialist, SophieServes 6 or 7 (with swans to spare) On the seventh day of Christmas SousVide Supreme brings to you seven delicate floating meringue swans, nestled in a Christmas-spiced crème Anglaise. This is a decadent dessert, but tastes light as a feather. It makes a nice change from all those heavy Christmas puddings, and brings a touch of fun to the table. INGREDIENTS For the crème Anglaise (custard) 5 egg yolks 1 cup (240 ml) milk 1 cup (240ml) cream 5 tablespoons (75g) sugar 1/8 teaspoon (0.5ml) cinnamon powder 1/8 teaspoon (0.5ml) ginger powder Sprinkle … Read More

Hearty Vegetable Soup

Courtesy of SousVide Supreme Culinary Specialist Sophie Serves 4 INGREDIENTS 1 tablespoon (15ml) olive oil 1 medium-sized onion, peeled and diced 2 garlic cloves, peeled and chopped 1 teaspoon (5g) ground cumin 4 cups (750g) sous vide-cooked vegetables 4 cups (960ml) chicken stock Salt and pepper to taste Fresh cream (to serve) DIRECTIONS Put the olive oil into a medium-sized saucepan, over a medium heat. Add the diced onions and cook for a few minutes, until soft and translucent. Add the chopped garlic and cumin and continue to cook for a bit, until the garlic is softened. Add the vegetables … Read More

Couscous with Mediterranean Vegetables, Feta, and Mint

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 as a starter or side or 2 as an entree INGREDIENTS 1 cup (173 g) dried couscous 1 cup (240 ml) just-boiled water 1 tablespoon (15ml) chopped mint 1 tablespoon (15ml) white wine vinegar 1 clove garlic, crushed 3 tablespoons (45ml) olive oil Salt and pepper, to taste 1 cup (110g) crumbled feta DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/83C. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch. Pour the just-boiled water into the pouch and use the displacement method to remove the air … Read More

Vegetable Flatbread Wrap with Spicy Bean Dip

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the bean dip 1 tablespoon (15ml) of olive oil 1 small onion, peeled and diced 2 cloves of garlic, peeled and crushed ½ teaspoon (2.5 ml) ground cumin 1 teaspoon (5 ml) chili powder 1 can (15 ounces/425g) red kidney beans 1 tablespoon (15ml) tomato paste Salt and pepper, to taste Squeeze of lemon juice, to taste For the flatbread sandwich (wrap) 4 flat breads (tortilla wraps) 1 recipe Spicy Kidney Bean Dip (you’ll have some left) 1 cup (240 ml) sous vide cooked vegetables Baby leaf lettuce Feta … Read More

Short Rib Tacos

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS ½ small green cabbage, shredded 2 carrots, peeled and julienned 4 green onions, thinly sliced 1 small handful, cilantro 3 tablespoons (45 ml) canola oil 2 to 4 pinches sea salt ¼ cup (40 g) sesame seeds, toasted (optional) 1 teaspoon (5 ml) ground cumin ½ teaspoon (2.5 ml) ground coriander ½ teaspoon (2.5 ml) ground smoked paprika 2 to 4 Madeline’s Sous Vide Short Ribs, meat flaked from bone and pulled apart 16 small-medium corn tortillas 1 cup (120 ml) sour cream 2 to 4 tablespoons (30 to … Read More

Madeline’s Sous Vide Short Ribs

…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew) Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 short ribs Sea salt Freshly ground black pepper 12 thyme sprigs 6 large garlic cloves, peeled and halved 1 cup (240 ml) dry red wine 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms DIRECTIONS Fill and preheat the SousVide Supreme to 156F/69C. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a … Read More

Short Rib Stew

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4-6 INGREDIENTS 2 tablespoons (30 ml) extra virgin olive oil 8 tablespoons (113.5 g) cold butter, divided 2 large onions, chopped 4 large cloves garlic, minced 1 quart (946 ml) beef stock 1-1/2 pounds (680 g) red or Yukon gold potatoes, cut into large chunks 3 large carrots, peeled and cut into large chunks 14.5 ounces (411 g) crushed stewed tomatoes 1 sprig fresh rosemary 6 sprigs fresh thyme 2 small bay leaves 1 cup (237 ml) cooking juice from Madeline’s Sous Vide Short Ribs 1 cup (237 ml) dry red … Read More

Perfect Butter Pheasant Breasts

Courtesy of the Nevada Foodies Serves 2                     INGREDIENTS 2 pheasant breast halves 1/2 stick (4 tablespoons/57g) butter garlic powder, salt, and black pepper to taste 2 or 3 sprigs fresh thyme DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Season the pheasant breasts with garlic powder, salt, and pepper and put them into a cooking pouch. Add half the butter and the thyme sprigs to the pouch and vacuum seal. Submerge the pouch into the water oven and cook for 90 minutes. Remove the breasts from the … Read More

Cinnamon Apples

From Sous Vide for the Home Cook by Douglas Baldwin Serves 4 INGREDIENTS 4 medium apples, peeled and sliced 2 tablespoons (28 g) unsalted butter 1 tablespoon (14 g) brown sugar ¼ teaspoon (1 ml) ground cinnamon DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the apples, butter, sugar and cinnamon into a large cooking pouch. Hold the top of the pouch closed and shake it vigorously to evenly distribute the sugar and cinnamon. Arrange the slices in a single layer in the pouch and vacuum seal. Submerge the pouch in the water oven and cook … Read More