Author Archives: SousVide Supreme

Herb Roasted Chicken Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS For the chicken 1 whole roasting chicken (2 to 3 lbs/ 0.9 to 1.4 kg), fresh or thawed 3/4 cup (7.7 oz/219 g) kosher salt 1/2 tablespoon (.15 oz/4.2 g) black pepper corns 1/2 gallon (64 fl oz/1.9 liters) water Poultry seasoning and ground black pepper to taste 1/2 stick (2 oz/60 grams) unsalted butter For the Herbed Butter 2 tablespoons (30 g) unsalted butter 1 clove garlic, peeled and minced 1 teaspoon (5 ml) minced fresh rosemary or ½ teaspoon … Read More

Gourmet Nutty Bird Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (Multiplies easily) INGREDIENTS 2 tablespoons olive oil 2 green onions, green and white parts, chopped 2 tablespoons fresh parsley 1 pound (0.5 kg) ground turkey 1/3 cup (79 ml) pine nuts 1 tablespoon (15 ml) poultry seasoning ½ teaspoon (2.5 ml) sea salt ½ teaspoon (2.5 ml) black pepper ¼ teaspoon (1.25 ml) garlic powder ¼ teaspoon (1.25 ml) onion powder 8 large lettuce leaves 4 tablespoons (60 ml) Cranberry-Orange Relish INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 165F. In a small … Read More

Rosemary and Garlic New Potatoes

Serves 4 Time 1 to 2 hours INGREDIENTS 8 to 10 red skinned new potatoes, scrubbed, rinsed, and quartered Olive oil Coarse salt Freshly ground black pepper Garlic powder 2 teaspoons (10 g) fresh rosemary, finely minced 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) rendered bacon or duck fat, or Unsalted butter (optional)   INSTRUCTIONS Preheat the SousVide Supreme to 183F/83C. Drizzle the potatoes with a scant bit of olive oil and toss to coat evenly. Season the potatoes with a sprinkling of salt, pepper, garlic powder and rosemary. Though additional fat is not necessary, if desired, put a … Read More

Chimichurri

Makes about 6 to 8 ounces (180 to 240 ml) INGREDIENTS 4 garlic cloves, peeled 2 cups (500 g) fresh parsley leaves 1 cup (250 g) fresh cilantro leaves 1 or 2 Serrano peppers, as desired, stemmed and seeded 3/4 cup (185 ml) extra-virgin olive oil 2 tablespoons (30 ml) sherry vinegar 2 tablespoons (30 ml) lemon juice 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) dried oregano 1/2 teaspoon (2.5 ml) salt (or to taste) 1/2 teaspoon (2.5 ml) black pepper (or to taste)   INSTRUCTIONS Place the garlic, parsley, cilantro and jalapeno into the bowl of … Read More

Gremolata

Courtesy of Sur La Table www.surlatable.com Serves 1 or 2 (multiplies easily) INGREDIENTS 2 tablespoons (60 ml) chopped Italian flat-leaf parsley 1 teaspoon (5 ml) lemon zest 1/2 teaspoon (2.5 ml) minced fresh garlic 2 tablespoons (60 ml) extra-virgin olive oil Salt and freshly ground black pepper   INSTRUCTIONS Combine the first four ingredients and stir to combine. Season with salt and pepper to taste. Use as a condiment for meats, poultry, pasta, or seafood.

Port Wine Reduction

Makes about a cup INGREDIENTS 2 tablespoons (28 g) butter 1 tablespoon (15 ml) 1 large shallot, peeled and finely minced 2 tablespoons (12 g) flour 1/2 cup (120 ml) beef stock 1 cup (240 ml) port wine Salt to taste   INSTRUCTIONS In a small saucepan over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the shallots and sauté until tender. Add the flour and whisk to make a roux, cooking for about 2 to 3 minutes. Whisk in the beef stock and port and let the sauce reduce by about half. (You can … Read More

Spicy Peach Salsa

Spicy Peach Salsa Courtesy of Chef Richard Blais INGREDIENTS 1 cup (250 ml) fresh peaches, peeled and diced 1/4 cup (60 ml) chopped yellow onion 1-2 jalapeño chiles, seeded and chopped 1 teaspoon (5 ml) grated fresh ginger 1 tablespoon (15 ml) lime juice 1 teaspoon (5 ml) balsamic vinegar Salt and black pepper to taste   INSTRUCTIONS In a bowl, stir together the peaches, onion, peppers, ginger, lime and vinegar. Season with salt and pepper to taste. Cover and refrigerate until needed. Delicious on chicken breasts, shrimp, scallops, or fish.

Sous Vide Apples and Red Cabbage

Sous Vide Apples and Red Cabbage Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS ½ teaspoon (2.5 ml) kosher salt (not sea salt) ¼ teaspoon (1.25 ml) garlic powder ½ teaspoon (2.5 ml) dry mustard ¼ teaspoon (1.25 ml) black pepper 2 packets Splenda or other non-caloric, heat-stable sweetener (equivalent sweetness to 4 teaspoons/20 g sugar) 1 small red cabbage, cored and tough outer leaves removed, chopped 1 tart apple (Granny Smith or similar) peeled, cored, and diced ¼ medium white onion, peeled and diced Juice of 1 lemon … Read More

Parmesan Broccoli and Red Peppers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS 2 cups (459 g) broccoli florets, washed and well drained 1 clove garlic, peeled and minced ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 g) butter 2 canned roasted red peppers, rinsed, seeded, and cut lengthwise into strips ¼ cup (30 g) freshly grated Parmesan cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Season the broccoli and garlic with the salt and pepper and put into a large (gallon/3.8 liter) cooking pouch.  Add the … Read More

Double Thick Apple Cider Sous Vide Pork Chops

Courtesy of Jason Logsdon www.cookingsousvide.com Serves 4 Time: 12 hours INGREDIENTS For the pork chops 4 extra thick pork chops 8 thyme sprigs 2 apples, peeled and sliced For the sauce 5 tablespoons (75 ml) butter 2 cloves garlic, peeled and minced 1 teaspoon (5 ml) sugar 2/3 cup (150 ml) hard apple cider 1 teaspoon (5 ml) cider vinegar 1 tablespoon (15 ml) whole grain mustard   INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 131F/55C. Lightly salt and pepper the pork chops and seal each individually in cooking pouches along with 2 thyme sprigs and 1 tbsp butter. … Read More

Rosemary-Garlic Lamb Chops

Rosemary-Garlic Lamb Chops Courtesy of Chef Richard Blais Serves 1 (multiplies easily) Time 2 hours INGREDIENTS 2 lamb chops 1 tablespoon (15 ml) garlic, minced 2 sprigs fresh rosemary, stripped for leaves 2 sprigs fresh thyme, stripped for leaves 1/4 cup (50 ml) olive oil sea salt to taste black pepper to taste   INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 134F/56C for medium rare (140F/60C for medium). Put lamb chops into cooking pouch with all herbs and seasonings and vacuum/seal. (If making multiple servings, repeat with additional pouches for each serving.) Put pouch(es) into the pouch rack and … Read More

Buttered Baby Beets Sous Vide

Buttered Baby Beets Sous Vide Serves 4 Time 1 to 4 hours INGREDIENTS 12 to 16 small fresh beets, about 1 to 2-inch (37 to 50 mm) diameter 2 tablespoons (30 g) softened butter 1/2 teaspoon (2 g) salt or to taste 1/4 teaspoon (1 g) freshly ground black pepper or to taste   INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Trim the root and tops of the beets, if necessary, and scrub them thoroughly with a brush under running water. Pat dry and slice the beets in half. Put the beets into an appropriately sized cooking pouch, taking care that they are … Read More