Author Archives: SousVide Supreme

Meat Week Soup

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS 1 leek, washed , trimmed, and chopped ½ head cauliflower, trimmed of leaves and chopped 8 ounces white button mushrooms, sliced 1 quart chicken broth 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon Herbs de Provence 4 cups fresh spinach 2 chicken breasts, cooked sous vide, and diced INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 183F/80C. Combine all the vegetables in one or more cooking pouches and vacuum seal. Submerge the pouch(es) in the water oven and cook for an hour. … Read More

Sea Bass with Edamame

Seabass with Edamame, Endive, and Shimeji Mushrooms Courtesy of Recipe Contest Winner, Arthur Chang INGREDIENTS 1 pound (452 g) sea bass filet (halibut and turbot will work well also) salt and pepper to taste 2 cups (300 g) shelled edamame olive oil to taste 2 cups (132 g) shimeji mushrooms, chopped to separate them 3 tablespoons (15 ml) butter 1 head endive 2 tablespoons (30 ml) chopped parsley INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C (or your preferred temperature for fish.) Pat the fish dry and season both sides with salt and pepper. Put the filets into small (quart/0.9 liter) cooking pouch and vacuum … Read More

Whitney Miller’s Caramel Apple ‘Pie’

Sous Vide Caramel Apple ‘Pie’ Courtesy of MasterChef’s Whitney Miller INGREDIENTS For the apples 4 small Granny Smith apples, cored (not peeled) 2 tablespoons (30 ml) lemon juice 4 tablespoons (2 ounces/113 g) unsalted butter, softened 1/4 teaspoon (2.5 ml) ground cinnamon 4 teaspoons (20 ml) light brown sugar For the caramel sauce 1 can (14 ounces/396 g) sweetened condensed milk For the topping 1/2 cup (33 g) all-purpose flour 1/4 cup plus 1 tablespoon (63 g) light brown sugar 1/8 teaspoon (0.6 ml) kosher salt 1/4 teaspoon (1.25 ml). ground cinnamon 3 tablespoons (85 g) chilled unsalted butter 1/2 … Read More

Pulled Pork Barbecue

From Sous Vide Barbecue cookbook (Paradox Press 2011) Serves 12 or more INGREDIENTS 2 tablespoons (30 ml) chili powder 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) ground black pepper 2 tablespoons (30 ml) brown sugar 1 teaspoon (5 ml) dry mustard (hot or mild) 1 teaspoon (5 ml) garlic powder ½ teaspoon (2.5 ml) cayenne pepper, or to taste 6 pounds (2.7 kg) pork roast (shoulder or loin) 1 cup (8 ounces/240 ml) barbecue sauce (your favorite)   INSTRUCTIONS Fill and preheat the water oven to 176F/80C. Meanwhile, in a small bowl, make a rub for the pork by combining … Read More

Richard Blais’ Potato Salad

As seen on Good Morning America… Chic Chili Dogs and Sous Vide Potato Salad Chef Richard Blais, winner of Bravo’s “Top Chef Masters,” prepares unique hot dogs and a sous vide potato salad – see recipe below. Richard Blais’ Sous Vide Potato Salad as seen on Good Morning America, July 12, 2011 Servings: 4 Difficulty: Easy Cook Time: 1-30 min Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try. INGREDIENTS 2 cups (350 g) fingerling or tiny red bliss potatoes, cut uniformly 1 tablespoon (15 ml) yellow mustard 1 tablespoon (15 … Read More

Chile Cheese Nachos

Serves 8 For the chile cheese dip 3 blocks (8-ounces/240 g each) Velveeta or other smooth-melting cheese 2 cans (14.5 ounce/411g each) tomatoes and green chiles For the nachos 2 large bags tortilla chips 3 fresh Roma tomatoes, seeded and diced small 1/2 red onion, peeled and diced small 1 can (2 ounces/60g) sliced jalapenos (mild, medium, or hot as desired) 1/2 cup (120 ml) sour cream, if desired Fill and preheat the SousVide Supreme to 160F/71C. Cube the cheese and put it into a large (gallon/3.8 liter) zip-closure cooking pouch. Drain the canned tomatoes and add them and 2 … Read More

Raspberry Mint Iced Tea

Makes 2 quarts (1.8 liters) INGREDIENTS 2 quarts (1.8 liters) water 8 teaspoons (16 g) loose green or black tea 1 cup (150 g) fresh raspberries, crushed lightly 40 fresh mint leaves   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C Put all ingredients, except the tea leaves, into a large (gallon/3.8 liter) food grade, zip closure cooking pouch. Use the Archimedes’ Principle to evacuate the air in the pouch and zip it closed. Submerge the pouch and cook for 30 minutes. Open the pouch and add the tea leaves; use Archimedes’ Principle again to evacuate air, seal again, … Read More

Honey-Glazed Salmon

Serves 4 INGREDIENTS 4 (4-ounce/113g) salmon fillets 1 tablespoon (15 ml) olive oil 1 lemon, zest only salt and pepper to taste 1/4 cup (60 ml) honey 2 tablespoons (30 ml) Dijon-style mustard 1 teaspoon (5 ml) Worcestershire sauce 1 tablespoon (15 ml) butter, melted INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (116F/47C for rare; 126F/52C for medium rare; 140F/60C for medium.) Remove skin and pin bones from the salmon, drizzle the fillets with olive oil, sprinkle with salt, pepper, and lemon zest. Put two fillets, slightly separated, into each of two small (quart/0.9 … Read More

Butter Lettuce and Haricot Vert Salad

with Citrus Vinaigrette Serves 4 INGREDIENTS For the salad 4 ounces (115 g) fresh haricot vert (green beans) 1/2 teaspoon (2.5 ml) kosher salt 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces For the dressing 2 tablespoons (30 ml) Orange Infused Vinegar 1 teaspoon (5 ml) prepared Dijon-style mustard 1/2 teaspoon (2.5 ml) sea salt 1 clove garlic, pressed 1/4 teaspoon (1.25 ml) Herbes de Provence 1/8 teaspoon freshly ground black pepper 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener* 2 ounces (60 ml) extra virgin olive oil   INSTRUCTIONS Prepare the dressing … Read More

Thai Glazed Pork Ribs

with Watermelon Jicama Salsa Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson, Crush, Seattle, WA Serves 4 INGREDIENTS 3 pounds (1.5 kg) baby back pork ribs For the glaze 1/4 cup (60 ml) hoisin sauce 1 tablespoon (15 ml) peeled, sliced garlic 2 tablespoons (30 ml) chopped lemongrass 1 cup (240 ml) soy sauce 1/4 cup (60 ml) fish sauce 2 tablespoons (30 ml) brown sugar 3 tablespoons (45 ml) finely chopped ginger 10 kaffir lime leaves (optional) 1 teaspoon (5 ml) kosher salt For the salsa 1/2 pound … Read More

Saffron-scented Halibut

with Tomato Basil Compote and Zucchini Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson (Crush, Seattle WA) Serves 4 INGREDIENTS For the halibut 4 (5 ounce/150 g) halibut fillets, fresh and boneless 2 to 3 tablespoons (30 to 45 ml) kosher or sea salt, divided use 1/3 cup (80 ml) fish (or vegetable) stock 3 tablespoons (15 ml) butter 15 threads Spanish saffron 1 tablespoon (15 ml) orange zest, chopped well 3 tablespoons (45 ml) extra virgin olive oil, divided use 1 tablespoon (15 ml) finely chopped garlic … Read More

Tuscan Rib Eye Steak

With Bacon Potatoes & Balsamic Onions Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 4 Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. INGREDIENTS For the potatoes 1/4 cup (60 ml) rendered bacon fat 4 sprigs thyme kosher salt as needed to season 3/4 pound (12 ounces/135g) fingerling potatoes, washed For the onions 1 teaspoon (5 ml) honey 1 teaspoon (5 ml) orange zest 1/4 cup (60 ml) balsamic vinegar 1 teaspoon (5 ml) kosher salt 2/3 cup (5 ounces/87g) sliced red onions For the steaks 4 tablespoons (60 ml) extra virgin olive oil … Read More