Sous Vide Minted Baby Heirloom Carrots
Serves 2 to 4 INGREDIENTS 1 bunch baby heirloom carrots, washed, trimmed, and sliced into coins 1 teaspoon (5 ml) olive oil Salt and pepper …
Cranberry and Walnut Stuffed Turkey Breast Dinner
Courtesy of Vivian Peterson of V Top Secret Chef Serves 4 to 6 INGREDIENTS For the turkey breast 2 pounds (0.9 kg) turkey breast, skin …
Creamy Spinach and Bacon Sauce
Courtesy of Douglas Baldwin This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat. Serves 4 …
Brisket with Cannellini Puree and Sweet Beetroot Sous Vide
Courtesy of John Loydall – Food blog INGREDIENTS For the beef 1 (4 to 7 pound) brisket – buy more than you think you need – …
Sous Vide Heirloom Potatoes in Duck Fat
Recipe courtesy of Marx Foods Serves 4 INGREDIENTS 4 to 6 heirloom potatoes (or other small potatoes) ½ teaspoon (2.5 ml) fresh rosemary, leaves stripped …
Sous Vide Sweet Potatoes Foster
Courtesy of MasterChef’s Whitney Miller Serves 4 INGREDIENTS For the potatoes 1 cup (200 g) sweet potatoes, peeled and diced to 1/2-inch (1.3 cm) 2 …
Sous Vide Slow Cooked Marinated Pork Belly
Courtesy of Chef Raymond Blanc Serves 4-6 Planning ahead: The belly can be cooked 1 day in advance and caramelized to order. INGREDIENTS 2-1/2 pounds …
Rice is Nice – Sous Vide makes it simple
It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost …
Garlic Cheese Risotto
Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 teaspoons (10 ml) roasted minced garlic (jarred) …
Sous Vide Duck Confit with Creamed Cucumbers
Courtesy of Chef Josh Horrigan (thechefsacademy.com) Yields 4 portions INGREDIENTS For the ducks Salt Cure 4 bay leaves 4 whole cloves 4 tablespoons (60 ml) …
Sous Vide Bacon-Poached Root Vegetables
Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 1 rutabaga, peeled and cut into 1-inch (2.5 cm) cubes 1 turnip, peeled and cut into …
Grilled Sous Vide Artichokes with Lemon and Butter
Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 lemons 1/2 cup (120 ml) extra virgin olive oil 4 cloves garlic, finely minced 2 …
Bill the Butcher’s Lentils du Puy
Courtesy of Michael LaRoche (billthebutcher.com) (A traditional–non sous vide–recipe.) INGREDIENTS 1 cup (200 g) lentils du Puy water, sufficient to cover 1 tablespoon (15 ml) …
Spring Rhubarb “Sweet & Sour”
Courtesy of Chef Damon Baehrel (www.damonbaehrel.com) Yield: Approximately 2 cups (16 ounces/ 455g) INGREDIENTS 2 ounces (60 ml) white grape juice 2 ounces (60 ml) …
Vegetable Risotto Sous Vide
Adapted from Easy Sous Vide (Paradox Press 2011) Serves 4 Hands on time: 3 minutes Sous vide cooking time: 40 minutes INGREDIENTS 1 cup (3 …
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 …
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 …
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 …