Sous Vide Bounet
Courtesy of Stefan Boer of Stefan Gourmet SousVide Supreme Recipe Contest Winner Serves 4 INGREDIENTS 12 ounces (350 ml) milk 10 pairs (50 g) Amaretti di …
Halibut Beurre Rouge
…with Shaved Asparagus, Morels, and Heirloom Potatoes Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois Serves 4 Cooking time: 20 minutes INGREDIENTS 4 (6 …
Classic Crème Brûlée
Serves 4 to 6 INGREDIENTS 2 cups (470 ml) heavy cream 4 egg yolks 1/4 cup (57 g) granulated sugar 1 teaspoon (5 ml) pure …
Chinn Chinn’s Asian Short Ribs
Courtesy of John Tsui (Chinn Chinn, Mattawan, MI) INGREDIENTS For the short ribs 5 pounds (2.3 kg) short ribs trimmed of excess fat 1 recipe …
Soy Sauce Chicken Sous Vide
Courtesy of Arthur Chang (siliconvalleysousvide.blogspot.com) Serves 4 INGREDIENTS 1 whole chicken (giblets removed) 3 coins fresh ginger, sliced julienne 4 cloves garlic, peeled and smashed …
Sous Vide Crème Fraiche
Courtesy of Pam McKinstry (SVKitchen.com) Makes 1 cup INGREDIENTS 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized) 2 tablespoons (30 ml) reduced …
Sharone’s Short Rib Sliders
Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the beef short ribs 12 to 14 beef short ribs (about 2 ½ pounds/ …
Vivian’s Eye Round Steak Sous Vide
With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef Serves 3 INGREDIENTS 3 (4 to 6 ounce / 114 …
Sous Vide Pork Belly Sliders
Courtesy of Master Chef star, Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the pork belly 2-1/2 pounds (1 kg) pork belly 1/4 cup (57 g) …
Sous Vide Ginger Brandy
Recipe Courtesy of Jen Caputo INGREDIENTS 4-1/2 ounces (128 g) fresh ginger 3/4 cup (375 ml) brandy 3/4 cup (144 g) sugar 1 cup (240 …
Egg Nog Cheesecakes
Create individual cheesecakes in ramekins Serves 6 INGREDIENTS For the crust 1/4 cup (57 g) graham cracker crumbs 1/4 cup (57g) finely chopped pecans 1/4cup …
How to Temper Chocolate
Courtesy of Chocolatier Susie Norris, author of Chocolate Bliss (Crown 2009) INGREDIENTS 1 pound dark (semi-sweet or bittersweet) chocolate, chopped uniformly INSTRUCTIONS Fill and …
Holiday Cranbertini
Makes one cocktail INGREDIENTS 2 ounces (60 ml) sous vide infused cranberry vodka 1/2 ounce (15 ml) clear orange liqueur (Citronge, Cointreau, triple sec) 2 …
Infused Cranberry Vodka
INGREDIENTS For the vodka 12 ounces (340g) fresh cranberries 1 quart (960 ml) vodka For the simple syrup (Add prepared simple syrup to the vodka for …
Pearl Onions Sous Vide
with Cinnamon and Bacon From Sous Vide Holiday (Paradox Press 2010) Recipe courtesy of Chef Richard Blais Serves 6 to 8 Ingredients 48 pearl onions, …
Sous Vide Candied Sweet Potatoes
Courtesy of Chef Josh Horrigan, The Chef’s Academy Servings: 4-6 depending on size of ramekin INGREDIENTS 4 cups (720 g) sweet potatoes, peeled and cubed …
Sous Vide Green Bean Casserole
Courtesy of Chef Josh Horrigan, The Chef’s Academy Serves 6 INGREDIENTS ½ medium shallot, peeled and diced 2 cups (300 g) fresh green beans, trimmed …
Stovetop Giblet Gravy
Makes about 2 cups INGREDIENTS 2 tablespoons (60 ml) butter 2 tablespoons (60 ml) finely minced onion 1 cooked turkey liver, well minced 1/2 teaspoon …
Cranberry Sauce
Makes about 1 ½ cups Ingredients 12 ounces (340 g) fresh cranberries 1 cup granulated sugar 1 orange for zest only Instructions Fill and preheat …
Boursin Mashed Potatoes
Serves 6 to 8 INGREDIENTS 24 to 30 small potatoes, peeled (if desired) and cut into quarters 2 tablespoons butter salt and pepper to taste …