Black Eyed Peas
Serves 6 INGREDIENTS Advanced Preparation ½ pound (1 cup) dried black-eyed peas 3 cups water For cooking the peas 1 cup vegetable broth ½ cup …
Candy Cane Beets
Serves 4 Courtesy of Barbara Westfield INGREDIENTS 4 large ghioggia (candy striped) beets 2 tablespoons (30 g) softened butter 2 sprigs fresh thyme, stripped for …
Squash Sformato
Yields 6 servings Courtesy of SousVide Supreme Culinary Specialist Madeline Fiori INGREDIENTS: For the Sous Vide Squash: 1 small butternut squash, peeled, deseeded and diced …
Pumpkin Spice Butter SousVide
Makes about 2 cups INGREDIENTS 1 (3-pound) sugar pumpkin 1/3 cup light brown sugar 3 tablespoons honey ¾ teaspoon ground cinnamon ½ teaspoon ground ginger …
Corn on the Cob
Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS 4 fresh ears of corn, shucked and washed salt and pepper to taste 1/2 stick (4 tablespoons/56g) …
Roasted Okra with Curried Lemon Yogurt
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) …
Warm Assorted Broccoli Salad
…with Pachino cherry tomatoes, Tuscan olives and anchovies Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School) Serves 6 to 8 INGREDIENTS …
Easy Asparagus
Serves 4 INGREDIENTS 1 pound (456 g) asparagus, medium thickness stalks, trimmed 1 tablespoon (15 ml) extra virgin olive oil or butter salt and pepper …
Fiddlehead Ferns
Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that …
Spring Onion Soup
Serves 2 INGREDIENTS 1 bunch spring onions, rinsed and trimmed 1 medium russet potato, peeled and diced 2 cloves garlic, peeled and chopped 1 teaspoon …
Japanese Maple-Glazed Sweet Potatoes
Courtesy of Chika Machida Serves 1 to 2, recipe easily doubles INGREDIENTS 1 medium to large Japanese sweet potato (dark red/purple skin), washed well and …
Lanttulaatikko (Finnish Rutabaga Christmas Dish)
Courtesy of SousVide Supreme Culinary Professional, Sophie Serves 2 -4 INGREDIENTS 3 cups (350 g) diced rutabagas/Swedes or turnips 1 tablespoon (30 ml) molasses or …
Beetroot Salad with Goat’s Cheese Beignet
…with beetroot meringue, toasted walnuts, and maple dressing Courtesy of Jack Lucas (MasterChef UK winner) Serves: 4 Note: This recipe combines sous vide technique with …
Green Beans with Bacon
Serves 4 INGREDIENTS 1 pound (450 g) fresh slender green beans, washed and trimmed 2 slices bacon, diced small salt and pepper to taste DIRECTIONS …
Okra with Lemon Yogurt Sauce
Courtesy of MasterChef Winner, Whitney Miller Serves 4 INGREDIENTS For the okra 12 ounces (340 g) fresh okra, tops trimmed ½ teaspoon (2.5 ml) fine …
Summer Corn Salsa
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 8 INGREDIENTS 4 ears fresh corn, shucked and washed Salt and pepper, to taste 2 garlic …
Fresh Vegetables Confit
Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 2 cups (125 g) vegetables INGREDIENTS ½ cup (65g) garlic cloves, peeled ½ cup (60g) pearl onions, …
Basic Simple Beets
Serves 4 INGREDIENTS 2 large beets or 8 to 12 baby beets sea salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. …
Honey Glazed Sunchokes
Courtesy of Sous Vide Supreme Culinary Specialist, Madeline Fiore Serves 2 to 4 INGREDIENTS 1 pound (454 g) sunchokes, washed, trimmed, peeled, and sliced into …
Spring Sunchokes
Sunchokes, also named Jerusalem artichokes, are not artichokes nor are they from Jerusalem. Native to North America, this tuber looks like a cross between a …