Appetizers

Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 4 as a starter or side or 2 as an entree

INGREDIENTS

• 1 cup (173 g) dried couscous
• 1 cup (240 ml) just-boiled water
• 1 tablespoon (15ml) chopped mint
• 1 tablespoon (15ml) white wine vinegar
• 1 clove garlic, crushed
• 3 tablespoons (45ml) olive oil
• Salt and pepper, to taste
• 1 cup (110g) crumbled feta

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/83C.
2. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch.
3. Pour the just-boiled water into the pouch and use the displacement method to remove the air and zip the pouch closed.
4. Put the pouch into the water bath and leave to cook for 8 minutes.
5. Once cooked, remove the pouch and leave to sit for a further 2 minutes. (If you prefer, you can also cook the couscous by the traditional stovetop method.)
6. Meanwhile, to make the dressing:
   1. put the vinegar, crushed garlic, and olive oil into a bowl and mix together with a small hand whisk.
   2. Season with salt and pepper, to taste.
7. Open the zip pouch and use a fork to fluff the grains of couscous.
8. Pour the couscous into a large serving dish, pour the dressing over the couscous, and mix well with a fork.
9. Spoon the sous vide vegetables over the couscous and sprinkle the chopped mint and crumbled feta on top.
10. Serve as a starter, light supper, or side dish. This is also a great meal for a lunch box.

Courtesy of Sous Vide Supreme Culinary Specialist, Sophie
Makes 5 (or 6)

On the 5th day of Christmas SousVide Supreme can offer you Five Golden (Pastry) Rings, buttery and filled with a creamy chicken, Parmesan and mushroom sauce. This is a simple snack to make, and a perfect winter appetizer.

INGREDIENTS

• 1 small chicken breast or half a large one
• Salt and pepper, to taste
• 5 or 6 frozen puff pastry shells
• 1 tablespoon (15ml) of olive oil
• 1 small onion, peeled and diced
• 1 clove of garlic, minced
• 2 tablespoons (30ml) white wine
• ½ cup (75g) diced mushrooms
• ½ cup (75 g) diced sous vide chicken (from above)
• ½ cup (120 ml) cream
• 1 tablespoon (15g) finely grated Parmesan
• Salt and pepper, to taste

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 146F/63.5C.
2. Rinse the chicken breast and pat dry. Season the chicken with salt and pepper.
3. Put the chicken breast into a food-grade cooking pouch and vacuum.  (Tip: When cooking sous vide chicken breasts, cook a few at a time, and then you can quick chill and freeze the remaining breasts for use another time. For the purpose of this recipe we need only one chicken breast.)
4. Submerge the pouch in the water oven and cook for at least 2 hours. After about 1 and half hours, you can start to prep and cook the other ingredients.
   1. Preheat a traditional oven to 425F/215C.
   2. Put the frozen puff pastry shells onto a baking tray covered with parchment paper and cook them in the traditional oven according to manufactures instructions, about 20 minutes.
   3. Meanwhile, heat the olive oil in a medium-sized saucepan. Add the diced onions and cook for about 5-8 minutes until the onions become soft and translucent. Add the minced garlic and cook for a further 3 minutes.
   4. Add the white wine, and continue to cook until the liquid evaporates.
   5. And finally, add the diced mushrooms and cook until tender. Take the saucepan off the heat.
5. Once the chicken is cooked, remove and open the pouch, and chop the chicken into small dice.
6. Add the chicken to the mushroom mixture and return the saucepan to the heat.
7. Add the cream and Parmesan and cook until the sauce has thickened. Taste and add salt and pepper, as required.

Take the puff pastry shells from the oven. Remove the top circle of pastry from each one, and spoon the cream sauce into the pastry shells. Top the shells with the pastry circle and serve straight away

No water oven? No worries! We can fix that!

8 cups freshly popped popcorn (your favorite)
1 recipe Dulce de Leche
½ teaspoon (2.5 ml) finely ground sea salt

1. Prepare Dulce de Leche (caramel) and have warm.
2. Drizzle the warm caramel over the hot popcorn.
3. Sprinkle lightly with sea salt and toss to distribute.

Tebasaki Sauce courtesy of Chika Machida
Serves 8 to 10

INGREDIENTS

For the chicken wings

• 5 pounds (2 kg) chicken wings, split into flats and drumettes
• 1 tablespoon (15 ml) kosher salt
• 4 cups high smoke point oil, such as peanut or sesame oil for deep frying
• 1 tablespoon (15 ml) lightly toasted sesame seeds, for garnish

For the Tebasaki Sauce

• 1/4 cup (60 ml) soy sauce
• 1/4 cup (50 g) dark brown sugar
• 1/4 cup (60ml) mirin
• 1/4 cup (60 ml) sake
• 1-1/2 teaspoons (7.5 ml) juice of ginger root (grate the ginger, then juice and strain out the “stringy bits”)
• 1-2 cloves garlic, peeled and minced
• 1-1/2 tablespoons (22.5 ml) balsamic vinegar

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 170F/ 77C.
2. Season the wings with salt and vacuum seal in cooking pouches in a single layer, using as many pouches as needed.
3. Submerge the pouches in the water oven to cook for 4 hours (or up to 8 hours).
4. Remove wings from pouch(es) and pat very dry with paper towels.
5. In a saucepan over medium heat, mix together all Tebasaki Sauce ingredients, except balsamic vinegar, and bring to a boil. Remove from the heat, stir in the vinegar and set aside.
6. Heat the peanut oil in a dutch oven or deep fryer to 400F/ 200C and carefully add the wings to the hot oil, working in batches and keeping them moving with tongs, until they are nicely golden brown.
7. As you remove the wings from the oil, dunk them in the Tebasaki Sauce and put onto a serving platter. Tent with foil to keep warm until all wings are ready.
8. Sprinkle the wings with the sesame seeds and serve.

Adapted from The Zen Kitchen
Serves 8 to 10

INGREDIENTS

For the chicken wings

• 5 pounds (2 kg) chicken wings, split into flats and drumettes
• 1 tablespoon (15 ml) kosher salt
• 4 cups (0.9 liters) high smoke point oil, such as peanut oil for deep frying
• Carrot and celery sticks for serving
• Ranch dressing for serving

For the Buffalo Sauce

• 1 stick (114 g) unsalted butter, melted
• 1/2 cup (120 ml) Frank’s Red Hot (or your favorite hot wing sauce)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 170F/77C.
2. Season the wings with salt and vacuum seal in cooking pouches in a single layer, using as many pouches as needed.
3. Submerge the pouches in the water oven to cook for 4 hours (or up to 8 hours.)
4. Remove wings from pouch(es) and pat very dry with paper towels.
5. In a bowl, mix together the Buffalo Sauce ingredients and set aside.
6. Heat the peanut oil in a dutch oven or deep fryer to 400F/200C and carefully add the wings to the hot oil, working in batches and keeping them moving with tongs, until they are nicely golden brown.
7. As your remove the wings from the oil, dunk them in the Buffalo Sauce and put onto a serving platter. Tent with foil to keep warm until all wings are ready.
8. Serve with carrot and celery sticks and plenty of ranch dressing!

No Sous Vide? We gotcha covered!

INGREDIENTS

• 1 pound (456 g) cream cheese, cubed
• 2 ounces (57 g) smoked Gouda, grated
• 4 ounces (120 ml) Firestone Union Jack IPA (or your favorite)
• 1/2 cup (25 g) fresh baby spinach leaves, well-washed and chopped
• 1/2 medium red bell pepper, stemmed, seeded, and diced, plus some for garnish if desired
• 1 garlic clove, peeled and pressed
• 1 tablespoon (15 ml) Dijon mustard
• 1 teaspoon (5 ml) Herbes de Provence
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) white pepper
• 1 sourdough round loaf (optional) for serving

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Put all ingredients into a small (quart/0.9 liter) zip-closure cooking pouch.
3. Use the displacement method (Archimedes Principle) to remove the air from the pouch and zip the seal.
4. Submerge the pouch and cook for 30 minutes to 1 hour, until the cheese has fully melted.  Intermittently remove the pouch from the water bath and massage the contents through the pouch to combine and return pouch to water bath.
5. With a bread knife, remove the top from the loaf of bread, if using, and hollow out the middle to make a bread bowl.  Tear the interior bread into bite-sized pieces for dipping.
6. When fully melted, pour dip into the bread bowl or a serving dish and top with additional red pepper garnish for color; serve with torn bread, crostini, toast points, or chips.  Or drizzle onto tortilla chips with your favorite accompaniments for nachos. (Hint:  Use what you need for serving and leave remainder in the water oven, in its zip pouch, to stay warm without growing a ‘skin’!)

Ingredients

• 1-1/2 cups (195 g) asadero or Chihuahua cheese*, finely shredded
• 4 ounces (113 g) diced green chilies
• 1/4 cup (60 ml) half-and-half
• 2 tablespoons (20 g) onion, grated
• 2 teaspoons (10 ml) ground cumin
• 1/2 teaspoon (2.5 ml) salt
• 1 serrano pepper, stemmed and finely chopped (seeds optional to your liking)

 Instructions

1. Fill and preheat the SousVide Supreme to 175F/80C.
2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge the pouch in the water bath to cook for about 30 minutes, or until the cheese has melted. Periodically remove the pouch and massage the contents through the wall to mix. Return the pouch to the water oven to continue cooking and to keep warm until serving.
4. Pour dip into warm serving bowl (or ladle from pouch into individual serving bowls as needed.) Serve with tortilla chips or as a cheese sauce on chicken or fish.

INGREDIENTS

• 8 ounces (225 g) frozen chopped spinach, cooked and drained
• 1/2 cup (4.2 fl oz/125 ml) half-and-half
• 2 slices bacon, chopped2 cloves garlic, put through a garlic press
• 1/4 cup (2 fl oz/60 ml) chicken broth
• 2 teaspoon (.3 oz/10 ml) white vinegar
• Salt and black pepper to taste
• Pinch freshly ground nutmeg

INSTRUCTIONS

1. Put the cooked spinach and half-and-half in a blender and process until smooth.
2. In a skillet over medium heat, cook the bacon until crispy; remove the bacon with a slotted spoon and reserve.
3. Add the garlic and cook until fragrant and golden brown.
4. Add 1/4 cup (2 fl oz/60 ml) chicken broth and the vinegar and stir.
5. Stir in the spinach mixture; cook, stirring constantly, until it comes to a boil.
6. Stir in the reserved bacon and season with salt and pepper. Reduce heat to low and cover until ready to serve

For the chile cheese dip
3 blocks (8-ounces/240 g each) Velveeta or other smooth-melting cheese
2 cans (14.5 ounce/411g each) tomatoes and green chiles

For the nachos
2 large bags tortilla chips
3 fresh Roma tomatoes, seeded and diced small
1/2 red onion, peeled and diced small
1 can (2 ounces/60g) sliced jalapenos (mild, medium, or hot as desired)
1/2 cup (120 ml) sour cream, if desired

1. Fill and preheat the SousVide Supreme to 160F/71C.
2. Cube the cheese and put it into a large (gallon/3.8 liter) zip-closure cooking pouch.
3. Drain the canned tomatoes and add them and 2 ounces (60 ml) of their can juices to the pouch; use the Archimedes Principle to remove most of the air, then zip the seal.
4. Submerge the pouch in the water oven and cook for 30 minutes to 1 hour until completely melted. Remove pouch from the water and massage gently several times during cooking to facilitate the melting.
5. Serve immediately or keep the dip hot and fresh in the pouch in the water bath for serving, pouring out as needed. (Reseal pouch using the Archimedes Principle between uses.)

To plate the nachos:

1. Pile tortilla chips in individuals bowls.
2. Top with a generous drizzle of the chile cheese dip.
3. Sprinkle with tomatoes, onions, and jalapenos and top with a dollop of sour cream.

Serves 4 as a entree; 8 as an appetizer

INGREDIENTS

• 1-1/2 pound flat iron steak
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil
• 1 large red onion, peeled and thinly sliced
• 1 tablespoon brown sugar
• 1 tablespoon bourbon
• 6 ounces blue cheese crumbles

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 131F/55C.
2. Season  the steak lightly with salt and pepper, put into a food-grade cooking pouch, and vacuum seal.
3. Submerge the pouch in the water oven and cook for at least 1 hour. (If you have time, do this the night before and, after cooking, quick chill the steak submerged in its pouch in an ice water bath (half ice/half water) for 30 minutes and refrigerate overnight. Bring the steak to room temperature while you continue with the recipe.)
4. Put the olive oil into a skillet over medium heat and sauté the onions until caramelized, about 20 minutes.
5. Add the brown sugar to the onions and stir to coat.  Season to taste with salt and pepper.
6. Just before serving, deglaze the pan with the bourbon, scraping up all brown bits of flavor.
7. Transfer the onions to a platter and keep warm.
8. Wipe out the pan and return to the medium high heat.
9. Remove the steak from the pouch and pat it dry with paper towels.
10. In the hot skillet, sear the steak for color and to warm slightly, about 1 minute a side.
11. Slice the steak against the grain and arrange on serving plates.
12. Top with caramelized onions and blue cheese crumbles and serve.