Bacon Gruyere SousVide Egg Bites

Makes 6 INGREDIENTS 3 strips thick bacon, cut in half 6 large eggs ½ cup shredded Gruyere 1/4 cup small curd cottage cheese 1/4 teaspoon sea salt 1/8 teaspoon black pepper 1 tablespoon finely chopped parsley or chives chopped green onions or herbs for garnish, if desired Note: You’ll need a 6-cup silicone muffin tin or 6 ramekins DIRECTIONS To properly set the level of water in the SousVide Supreme: a. Raise the perforated bottom grill by placing it atop a non-rusting/stainless baking rack. b. Fill the wells of a 6-well silicone muffin pan (or the ramekins) with water and … Read More

Asian Inspired Chicken Breasts

Courtesy of TopChef Master Chef Richard Blais Serves 4 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 red Thai chili 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing) DIRECTIONS 1. Preheat SousVide Supreme to 143F/62C In a large zip closure bag or bowl, combine the water, salt, sugar, and poultry seasoning. Add chicken breasts … Read More

Apple Pie Whiskey

Makes 750 ml INGREDIENTS• 750 ml Jameson Irish Whiskey (or your favorite)• 2 apples,* cored and sliced• 2 cinnamon sticks• 1 teaspoon whole cloves• 1 tablespoon honey*Select a good ‘pie’ apple that is sweet and tart and flavorful, such as Northern Spy, Jonagold, Honeycrisp, Granny Smith, or Braeburn. DIRECTIONS Fill and preheat the water oven to 137F/58C. Put all ingredients into a large (1 gal/3.8 liter) zip-closure cooking pouch and use the displacement method to remove the air and zip the seal. Submerge in the water oven to cook for 2 hours. Remove the pouch and quick chill in an … Read More

SousVide Peppers and Onions (Fajita Veggies)

INGREDIENTS• 1 green bell pepper, seeded, stemmed, and sliced• 1 red bell pepper, seeded, stemmed, and sliced• ½ medium red onion, peeled and sliced• 1 tablespoon olive oil• ½ teaspoon sea salt• ¼ teaspoon ground black pepper DIRECTIONS Fill and preheat the water oven to 175F/80C. Put all ingredients into a large (gallon/0.9liter) cooking pouch and toss to coat with the oil and seasonings. Vacuum seal the pouch and submerge in the water oven to cook for 30 minutes. Serve immediately or quick chill in an ice water bath ( ½ ice, ½ water) for 15 minutes and refrigerate until … Read More

Jalapeño Sriracha Pickles

Recipe courtesy of Derek Gaughan ( Makes approximately 3 quart-sized jars of pickles INGREDIENTS For the brine  21 ounces (630 ml) water  21 ounces (630 ml) white wine vinegar ¼ cup salt (70 g) ¾ cup sugar (170 g) Note: like your pickles a little sweeter? Up it to 1 cup. 3 tablespoons (45 ml) Sriracha For the vegetables 4 cucumbers or 15 to 20 pickling cucumbers 3 jalapeños, sliced in half 6 cloves garlic, peeled and chopped 9 sprigs fresh dill 3 teaspoons whole peppercorns Additional for assembly Quart-sized canning jars with lids, cleaned and scalded with boiling water … Read More