Courtesy of Chef Richard Blais Serves 4 Ingredients 1 pound (450 g) fresh green peas 1 tablespoon (15 ml) olive oil coarse salt to taste black pepper to taste 1 lemon, for zest only 1/4 teaspoon (1.25 ml) garlic powder Instructions Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch, evacuate as much air as possible, and seal. Submerge the pouch and cook for 45 minutes. Delicious straight from the pouch!
Maple Glazed Carrots with Toasted Pecans and Mint Courtesy of Sur La Table www.surlatable.com Serves 4 Time 45 minutes INGREDIENTS 5 medium carrots, peeled and cut into coins 1 tablespoons (22 ml) maple syrup 1 tablespoon (15 ml) unsalted butter 2 tablespoons (30 ml) water 1 teaspoon (5 ml) salt 1/2 cup (120 ml) pecan pieces 1 tablespoon (15 ml) fresh mint leaves, cut into ribbons INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Preheat the traditional oven to 350F/175C. Line a baking sheet with parchment paper and arrange pecan pieces in single layer. Toast the pecans in the oven … Read More
Courtesy of Sur La Table Serves 2-4 Time 1 hour INGREDIENTS 2 Granny Smith apples, peeled and sliced 2 tablespoons (30 ml) fresh rosemary leaves 2 teaspoons (15 ml) fresh squeezed lemon juice 2 teaspoons (10 ml) honey 1 large fennel bulb, root ends trimmed and sliced 1 tablespoon (15 ml) extra-virgin olive oil 2 tablespoons (30 ml) thyme leaves 1/2 teaspoon (5 ml) salt 1/4 teaspoon (1.25 ml) white pepper 4 cups (1000 ml) spring mix salad greens 2 ounces ( 55 g) gorgonzola cheese, crumbled INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. In a bowl, mix the honey … Read More
Beets in Orange Juice and Agave Nectar Courtesy of Chef Richard Blais Serves 2 Time 30 minutes INGREDIENTS 2 large beets, scrubbed well, trimmed, and peeled 1 tablespoon (15 ml) agave nectar 1 tablespoon (15 ml) fresh orange juice salt and pepper to taste INSTRUCTIONS Preheat SousVide Supreme to 185F/85C Cut beets into bite sizes. Mix the agave nectar and orange juice together and pour over the beets. Toss to coat. Put all ingredients into a cooking pouch, evacuate as much air as possible without drawing liquid from the pouch, and seal. Cook for 30 minutes. Delicious straight from the pouch! Or … Read More
Courtesy of Richard Blais Serves 4 Time 45 minutes INGREDIENTS 4 large carrots, peeled and chopped into bite-size pieces 1 tablespoon honey Coarse salt to taste Black pepper to taste 1/2 teaspoon ground cumin 1 tablespoon unsalted butter INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch in a single layer and vacuum/seal. Do not overfill the pouch. Cook for 45 minutes. Delicious straight from the pouch.
Jack Daniels Pork Chops Sous Vide Courtesy of James Briscione at www.jamesbriscione.com Serves 4 Time 2 to 6 hours INGREDIENTS 4 bone-in pork chops 1 cup ( 250 ml) flour 1 tablespoon (15 ml) ground cumin 4 tablespoons (60 ml) high-smoke-point vegetable oil (divided use) 1 large onion, peeled and sliced 1/2 cup (125 ml) prunes, pitted and cut in half 1/2 cup (125 ml) Jack Daniels whiskey salt to taste black pepper to taste 1/2 cup (120 ml) heavy cream INSTRUCTONS Fill and preheat SousVide Supreme to desired serving temperature (134F/56.5 C for medium rare; 140F/60C for medium) … Read More
Courtesy of Chef Richard Blais INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced fresh red Thai chile 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing) INSTRUCTIONS Preheat the SousVide Supreme to 143F/ 62C. In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning. Add chicken breasts to the … Read More
Serves 6 INGREDIENTS 6 duck breasts Salt to taste Black pepper to taste 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) chicken broth 1/2 cup (120 ml) hot pepper jelly INSTRUCTIONS Preheat SousVide Supreme to 129F/54C. Season the duck breast on both sides with salt and pepper. Put 2 breasts into each of three quart/liter cooking pouches and vacuum/seal. Load pouches into the Universal Pouch Rack, submerge in the water oven, and cook for 2.5 hours or up to as much as 4 hours. Remove pouches and quick chill submerge them in ice water for 15 to 20 minutes. Remove breasts from … Read More
Serves 1 to 4 INGREDIENTS 1 to 4 boneless, skinless chicken breasts or thighs 1 to 4 tablespoons (15 to 60 g) unsalted butter, softened 1 to 4 teaspoons (5 to 20 g) SousVide SupremE Tangy Cajun Rub (or your favorite blend of Cajun spices.) Coarse salt (omit if brining chicken) INSTRUCTIONS For best results, brine the chicken beforehand in the refrigerator: Make the brining solution by dissolving 1/8 cup (30 g) kosher salt in 1 quart (.95 liter) of water in a gallon zip closure bag or large covered container. Place the chicken into the brine, seal or cover, and refrigerate … Read More
Serves 6 to 8 INGREDIENTS 2 tablespoons (60 ml) olive oil 1 medium (240 g) sweet onion, peeled and diced 3 cloves garlic, peeled and minced 2 cups (360 g) apple, diced in 1/2 inch (1.3 cm) cubes 1 pound (.45 kg) shitake or crimini mushrooms quartered 2 tablespoons (30 ml) minced rosemary 2 tablespoons (30 ml) minced fresh sage 1/2 teaspoon (2.5 ml) salt, or to taste 1/2 teaspoon freshly cracked black pepper, or to taste 2 pounds (1 kg) pork tenderloin 2 cups (240 ml) shredded Gruyere cheese INSTRUCTIONS Pre-heat the SousVide Supreme to 140°F/60°C. Make the stuffing: … Read More
Courtesy of Chef Richard Blais Serves 4 Time 48 Hours INGREDIENTS 1 pound (454 g) pork belly 1 teaspoon (5 ml) Chinese 5-Spice powder Salt to taste Black pepper 1 slice bacon INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 140F/60C for medium. Put pork belly into a cooking pouch with seasonings and bacon slice, and vacuum seal. Cook for 48 hours at 140F/60C. Remove pork belly from the pouch and crisp the surface in a hot skillet or under the broiler before serving. Serve immediately with your choice of side dishes. The pork pairs especially well with Brussels sprouts, … Read More
Serves 1 to 4 Time: 4 to 8 hours INGREDIENTS 1 to 4 double thick boneless pork chops (about 2-inches/5cm thick) Coarse salt (omit if brining chops) Freshly ground black pepper to taste Garlic powder Onion powder Paprika Bacon fat and/or butter (optional) INSTRUCTIONS For best results, brine the pork chops beforehand in the refrigerator. Make the brining solution by dissolving 1/4 cup (60g) kosher salt in 1 quart (liter) of water in a large (gallon/3.8 liter) zip closure bag or large covered container. Put the chops into the brine, seal or cover, and refrigerate 4 hours or up to … Read More
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