Author Archives: SousVide Supreme

Sous Vide Rhubarb Compote

Makes 1/2 cup (120 ml) INGREDIENTS Rhubarb stalks from 1 recipe Rhubarb Rose Syrup1 ounce (30 ml) Rhubarb Rose Syrup INSTRUCTIONS Put the cooked rhubarb and syrup into a blender or food processor fitted with a blade attachment and puree to as chunky or smooth a consistency as you desire. Store in an air-tight jar, in the refrigerator for up to 2 weeks. Stir it into yogurt, warm it slightly to pour over pistachio or vanilla ice-cream, place a dollop on panna cotta, use as a filling for hand-pies or add a bit to your next cheese plate.  

Rhubarb Rose Bellini

Makes 1 cocktail INGREDIENTS 1 tablespoon (0.5oz/ 15 ml) Sous Vide Rhubarb Compote 1 tablespoon (0.5 fl oz/ 15 ml) Rhubarb Rose Syrup 3 oz (90 ml) prosecco, icy cold   INSTRUCTIONS Spoon the compote and syrup into your serving glass. Top with prosecco and stir to combine.

Rhubarb Rose Syrup

Makes 8 ounces (240 ml) Choose vibrant red stalks of rhubarb for best color! INGREDIENTS 1/2 pound (228 g) rhubarb, cleaned, trimmed of leaves and cut into ¼” (0.6 cm) pieces 1 cup (7 oz/ 200 g) organic sugar 1/2 cup (4 fl oz/ 240 ml) water 1 teaspoon (5 ml) rose water   INSTRUCTIONS Fill and preheat the water oven to 135F/57C. Put the rhubarb into a large (1 gallon/3.8 liter) zip-closure cooking pouch. In a small saucepan, heat the sugar and water over medium-high heat, stirring until the sugar is dissolved. Pour the sugar syrup over the rhubarb, … Read More

BBQ Beef Burger

with Cipollini Onions and Blue Cheese Serves 2 INGREDIENTS For the onions 6 cipollini onions 1 tablespoon (14 g) butter ¼ teaspoon (1.25 ml) pepper ¼ teaspoon (1.25 ml) smoked salt For the burgers 1/2 pound (8oz/ 227 g) ground sirloin ¼ teaspoon (1.25 ml) pepper ¼ teaspoon (1.25 ml) smoked salt For plating ½ tablespoon (7.5 ml) high-smoke point oil 2 burger buns 1 tablespoon (15 ml) mayonnaise 2 lettuce leaves ½ cup (2oz/50 g) blue cheese ½ beefsteak tomato, cut into two thick slices   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Top and tail the … Read More

Sous Vide Rhubarb Compote

Makes 1/2 cup (120 ml) ?? stalks rhubarb, sous-vide cooked 1 ounce (30 ml) Rhubarb Rose Syrup 1. Put the rhubarb and syrup into a blender or food processor fitted with a steel blade and puree to as chunky or smooth a consistency as you desire. 2. Store in an air-tight jar, in the refrigerator for up to 2 weeks. 3. Stir it into yogurt, warm it slightly to pour over pistachio or vanilla ice-cream, place a dollop on panna cotta, use as a filling for hand-pies or add a bit to your next cheese plate.

Achiote Rubbed SousVide Salmon

with Chorizo Arepa, Poblano Chile Sauce and Mango Salsa Courtesy of Chef Lenard Rubin Serves 4 INGREDIENTS For the salmon 4 small salmon filets, about 1/2-inch (1.5 cm) thick 1 cup Achiote Rub (recipe follows) 4 tablespoons (60 ml) olive oil 4 each Chorizo Arepa, warm (recipe follows) 1 teaspoon (5 g) unsalted butter 20 asparagus spears 1 cup (240 ml) Poblano Sauce, warm (recipe follows) 1 cup Mango Salsa (recipe follows) Salt and ground black pepper, to taste For the achiote rub 3/4 cup (90 g) ground achiote (annatto) 1 tablespoon (15 ml) sherry vinegar 2 cloves garlic, peeled … Read More

Razzmatazz Champagne Cocktail

Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Sous Vide Infused Raspberry Syrup  4 to 5 ounces (120 to 150 ml) champagne or prosecco, well-chilled 1 fresh raspberry, for garnish   INSTRUCTIONS In a chilled champagne flute or coupe, put the raspberry syrup. Top with chilled bubbly. Drop in a single fresh berry. Cheers!

Sous Vide Infused Raspberry Syrup

Courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA INGREDIENTS 2 pints (680 g) plump, fresh raspberries 4 cups (766 g) sugar 4 cups (960 ml) water INSTRUCTIONS Preheat the SousVide Supreme to 135F/57C. Put all ingredients in a zip-closure cooking pouch. Lower the open pouch into the water oven slowly until the zip closure nears the surface; zip the seal and cook for 2 hours. Remove pouch, let cool briefly, and quick chill, submerged in an ice water bath (half ice/ half water) for 30 minutes. Strain the infusion into a clean bottle and … Read More

Sous Vide Chile con Queso Tradicionale

Makes about 1-1/2 cups (360ml) (to multiply, make separate batches of this recipe each in its own pouch) INGREDIENTS 2 tablespoons (60 ml) lard or, if you prefer, high-smoke point vegetable oil 1/2 onion, peeled and finely diced 1 tomato, stemmed, seeded, and diced 10 large roasted green chile peppers, seeded and chopped 1/2 cup (60 g) shredded queso asadero (white Mexican cheese) 1/2 cup (60 g) shredded pepper jack cheese 1/4 cup (60 ml) milk 1/2 teaspoon (2.5 ml) ground paprika 1/4 teaspoon (1.25 ml) salt or to taste 3 or 4 dashes Cholula or Tabasco hot sauce or … Read More

Sassafras Scented Duck Breast with Soubise & Huckleberries

Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS For the soubise 1 yellow onion, peeled and rough chopped 1 shallot, peeled and rough chopped 1 strip of bacon, diced small 1/2 green apple, peeled and in acidulated water (water with a splash of lemon juice) 1/2 cup (120 ml) heavy cream 1 bay leaf 1 stalk celery, rough chopped 1 each clove 2 sprigs thyme 2 tablespoons (28 g) kosher salt For the duck 4 Moullard duck breasts, trimmed of silver skin and excess fat 2 tablespoons (30 ml) sassafras powder 1-1/2 tablespoons kosher salt 4 … Read More

Carrot and Daikon Quick Pickle

Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar 1/2 cup (120 ml) warm water 1⁄2 pound carrots (228 g) peeled and cut into matchsticks 1 1/2 pounds daikon (228 g) peeled and cut into matchsticks   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the carrots and daikon into a small (quart/0.9 liter) zip-closure cooking pouch (or chamber vacuum pouch.) In a bowl, whisk together the salt, sugar, vinegar, and water and pour the mixture over the vegetables. Use the displacement … Read More

Blueberry Balsamic Reduction

Please note that this is NOT a sous vide but is used to accompany New York Strip Steak Sous Vide.  INGREDIENTS 1 tablespoon (15 ml) olive oil 1/4 cup (56 g) chopped onion 1 garlic clove, peeled and minced 1 cup (200 g) fresh blueberries 1/2 cup (120 ml) balsamic vinegar 1 cup (240 ml) water 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) chopped fresh basil 1 tablespoon (14 g) unsalted butter   INSTRUCTIONS In a large saucepan over medium heat, warm the olive oil. Add the chopped onions and saute … Read More