Chef Jason Wilson

Courtesy of Chef Jason Wilson (Crush, Seattle, WA)
Serves 4

INGREDIENTS

• 1 rack fresh lamb (American, New Zealand, or Scottish)
• 1 tablespoon (15 ml) kosher salt (divided use)
• 1 teaspoon (5 ml) ground black pepper
• 2 sprigs rosemary
• 1 pint cherry or heirloom tomatoes
• ½ bunch mint
• ¼ cup (60 ml) olive oil
• 2 cloves garlic, peeled
• 1 teaspoon (5 ml) chile flakes

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 136F/58C.
2. Season the lamb evenly with salt and pepper, put into a cooking pouch with the rosemary sprigs and vacuum seal fully.
3. Submerge the pouch in the sous vide water oven and set timer for 2 hours, so you will know when the minimum cooking time has elapsed. (The rack can stay longer if needed, but will be cooked through in 2 hours.)
4. Meanwhile, slice the garlic thinly and simmer in a pan on the stovetop in olive oil for 3 minutes.
5. Put the tomatoes, olive oil, garlic, mint, remaining salt, and chile flakes into a cooking pouch and vacuum seal. (Unless using a chamber vacuum sealer, take great care not to pull oil into the suction chamber of the vacuum sealer by forcing the seal before oil enters the chamber. Use the Moist setting, if available, to reinforce the seal.)
6. Submerge the pouch in water oven alongside the lamb for 1 hour.
7. When timer sounds, remove all pouches.
8. On a well-oiled grill or grill pan, over high heat, quickly sear the lamb on all sides.
9. Open the pouch of tomatoes; remove the mint and drain the oil away (reserving the flavorful oil for another use, if desired). Serve with the lamb.

Courtesy of Chef Jason Wilson (Crush, Seattle, WA)
Serves 4

INGREDIENTS

• 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available)
• 1 tablespoon (15 ml) kosher salt (divided use)
• cracked black pepper, to taste
• ¼ cup (60 ml) olive oil
• 1 cup (about 40 g) fresh basil leaves
• 5 large cloves fresh garlic, peeled
• 1 lemon, for zest and juice
• 2 tablespoons (30 ml) grated Parmesan cheese
• 16 to 20 spears asparagus (depending on size)

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
2. Season the meat evenly with salt and pepper to taste and put into cooking pouches, two portions to a pouch; vacuum seal fully.
3. Submerge the pouches in the sous vide water oven and set the timer for 2 hours to signal when the minimum cooking time has elapsed. (The meat can stay longer, but will be cooked through in 2 hours.)
4. Meanwhile, on the stovetop, blanche the basil leaves in boiling water for 30 seconds; scoop them out and immediately and drop them into a bowl of ice water to arrest cooking. Scoop the leaves out and wring them dry of all water; chop them slightly.
5. Likewise, blanche the garlic in the boiling water for 30 seconds and then remove.
6. Put the garlic, basil, Parmesan cheese, olive oil and a teaspoon (5 ml) of the salt into a food processor or blender and blend until smooth.
7. Add the lemon juice, taste, and adjust seasonings.
8. Put the asparagus in a single layer into a cooking pouch and season with salt to taste and a little of the pesto; vacuum seal.
9. Submerge the asparagus in the water bath alongside the meat for 15 minutes. When timer sounds, remove and open all pouches.
10. On a well-oiled grill or grill pan, over high heat, sear the steaks for just 30 to 45 seconds on each side.
11. Serve with the asparagus and additional pesto, if desired.

Courtesy of Chef Jason Wilson (Crush, Seattle, WA)
Serves 4

INGREDIENTS

• 16 “Korean Style” crosscut beef short ribs
• 2 cups (320 g) cooked rice, for serving
• Kimchi, for serving

For the marinade

• 2 tablespoons (30 ml) sesame oil
• 2 tablespoons (25 g) brown sugar
• 1 ½ teaspoons (7.5 ml) chile flakes
• 1 tablespoon (9 g) chopped garlic
• ½ cup (120 ml) soy sauce
• ¼ cup (15 g) chopped green onions
• ¼ cup (60 ml) orange juice

DIRECTIONS

1. In a pan on the stovetop, simmer the garlic in sesame oil for 2 minutes on medium high heat; add the remaining ingredients while warm and stir together to make a marinade.
2. Put the beef ribs into a baking pan and pour the marinade over them. Allow to marinate for an hour, covered and refrigerated, flipping the ribs every 15 minutes.
3. Meanwhile, fill and preheat the SousVide Supreme water oven to 138F/59C.
4. Remove the ribs from the marinade (reserve it) and shake of any excess.
5. Put the ribs, four to a pouch, into four cooking pouches and vacuum seal on the Moist setting, if available. (If not, take care to watch while vacuuming and manually force the seal before any liquid makes its way into the suction chamber.)
6. Submerge the pouches in the water oven and cook for 3 hours.
7. Meanwhile, put the reserved marinade into a pan and bring it to a boil.  Cook for 15 to 20 minutes, until slightly reduced.
8. When the ribs have cooked, remove them from the water bath and pouch and brush them with some of the reduced marinade.
9. Finish the ribs on a well-oiled hot grill or grill pan or under a broiler, a minute or two on each side, to achieve a second texture and caramelize the marinade.
10. Serve with rice and kimchi or remove the meat from the bone to make a delicious sandwich!

Courtesy of Jason Wilson (Crush, Seattle, WA)

INGREDIENTS

• 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember to have scales removed)
• 1 1/2 teaspoons (7.5 ml) kosher salt
• 4 slices fresh lemon
• 2 tablespoons (28 g) unsalted butter, cut into four pats

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 126F/52C.
2. Season the salmon evenly with kosher salt and top each portion with a lemon slice and a pat of the butter.
3. Put the portions into cooking pouches (two portions per pouch) and vacuum seal on Gentle setting, if available.
4. Submerge the pouches in the water oven to cook for 20 minutes. Set the timer. (They can go a bit longer, but because fish is so delicate, leaving them too long could result in a mushy texture.)
5. When timer sounds, remove the pouches, open, and serve directly or quickly sear in an oiled skillet over high heat for a minute or so to caramelize the surface and add a second texture and flavor.

Courtesy of Chef Jason Wilson of Crush, Seattle, WA
Serves 4

INGREDIENTS

For the soubise

• 1 yellow onion, peeled and rough chopped
• 1 shallot, peeled and rough chopped
• 1 strip of bacon, diced small
• 1/2 green apple, peeled and in acidulated water (water with a splash of lemon juice)
• 1/2 cup (120 ml) heavy cream
• 1 bay leaf
• 1 stalk celery, rough chopped
• 1 each clove
• 2 sprigs thyme
• 2 tablespoons (28 g) kosher salt

For the duck

• 4 Moullard duck breasts, trimmed of silver skin and excess fat
• 2 tablespoons (30 ml) sassafras powder
• 1-1/2 tablespoons kosher salt
• 4 sprigs fresh thyme, stripped for leaves
• 1/2 teaspoon (2.5 ml) ground black cardamom
• Fresh hucklenerries (or blueberries) for garnish

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 180F/ 82C.
2. Put all soubise ingredients into a cooking pouch and vacuum seal.
3. Submerge in the water oven to cook for 2 hours.
4. Remove pouch, let cool slightly, and pour contents into a blender; process to a smooth puree.
5. Pour the soubise into a fresh cooking pouch, press out most of the air with your, and seal only. (Do not vacuum with a suction vacuum sealer)
6. Reset the temperature of the water oven to 140F/ 60C. (Add some ice cubes or cold water to drop the temperature more quickly) Put the soubise pouch in the water oven to keep warm.
7. Meanwhile, in a small bowl, combine all seasonings and spices for the duck and mix well.
8. Season the duck with the spices; put two breasts per small (quart/ 0.9 liter) pouch and vacuum seal.
9. Submerge pouches in the water bath and cook for 20 to 30 minutes. Remove the breasts from the pouches and allow 5 minutes for the meat to rest.
10. In a skillet over medium heat, sear the breasts, fat side down, slowly in a sauté pan until fat is rendered and skin is crisp.
11. Slice the breasts and arrange on warm plates, accompanied by the soubise and fresh huckleberries, or the sides of your choice.

Courtesy of Chef Jason Wilson of Crush, Seattle, WA
Serves 4

INGREDIENTS

• 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat
• 2 tablespoons (28 g) Kosher salt
• 3 tablespoons (45 ml) extra virgin olive oil
• 3 tablespoons (43 g) unsalted butter
• 3 tablespoons (45 ml) rosemary leaves
• 3 tablespoons (45 ml) marjoram leaves
• ¼ cup (10 g) Italian (flat leaf) parsley
• ¼ cup (10 g) mint leaves
• 3 tablespoons (45 ml) chopped chives
• 1 tablespoons (15 ml) ground fennel seed
• 1 tablespoon (15 ml) orange zest, grated
• 1 teaspoon (5 ml) ground cumin

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 135F/57C.
2. Portion the lamb loins evenly into 5-ounce (140g) portions.
3. In a skillet over medium high heat, sauté the portions until golden brown on all sides; remove to a rack to allow to cool.
4. Blanche the herbs in salted boiling water. Arrest the cooking in an ice bath and wring dry. Chop the herbs well and blend with the olive oil and dried spices.
5. Warm the butter with the salt and orange zest. Whisk the two fats (herbed oil and butter) together and pour over the lamb portions in a cooking pouch.
6. Vacuum seal the loin portions and submerge in the water oven to cook for 25 minutes.
7. Remove from the pouch and serve with an assortment of your favorite spring vegetables.

Chef Jason Wilson is a James Beard Award Winner and the owner of Seattle’s Crush restaurant. He is also a devoted SousVide Supreme user.

After interviewing him a year ago at his restaurant (as seen in this video), we had the pleasure of speaking with him again last week about how he’s using his SousVide Supreme in the restaurant and at home.

You mentioned in your video interview that you had started with a sous vide chicken breast – that your goal was to get a good, moist  chicken breast. Had you tried to accomplish any sous vide cooking before you got the SousVide Supreme?

Had I tried sous vide cooking before the SousVide Supreme? Yeah, I used immersion circulators up until 2009 or 2010, when the Supreme came out. Until it came out, I used immersion circulators, the kind of things that attached to a pot or a plastic container and circulated the water, and heated the water.

Was SousVide Supreme the first actual water oven that you had tried?

It was the first one I tried, yeah, and it’s the only water oven that I’ve tried using. It’s the only thing that I use now, essentially.

How did the immersion circulator, and then the SousVide Supreme change the menu? Obviously, it allowed you to do other things, but did it allow you to expand your menu?

I think that sous vide cooking in general has allowed me to do a lot of things with the menu. I think, at least, the menu offerings that I have are far more consistent in quality. I have a more consistent product to stand behind. And it basically elongates the life of many of the products as well. Vegetables, fruits, meats, and so forth, because I’m able to cook them in a compound way – cook them once and then refresh them again in the bag. And the other thing, really, is it increases the level of flavor, and overall intensity of flavors as well, with cooking sous vide.

With the SousVide Supreme in my restaurant, I use it quite a bit in the line. And, because it doesn’t circulate, because it heats the water rather than circulating the water, I’m able to do a couple other things with it too, that I’ve found. I’m able to poach proteins or vegetables in a butter bath in a SousVide Supreme. So, I’ll fill it up with butter. And, I’ll do the same thing with sauce – I’ll actually poach in the SousVide Supreme at a regulated temperature. And, the SousVide Supreme never breaks the butter, never breaks the bath, never breaks the stock or sauce. So, to me, that’s kind of superior sometimes to a circulator.

Herb Roasted Pheasant Breast

What dishes have been most successful for you to prepare, and which dishes have proven the most popular? And did you notice a shift, in terms of popularity?

I think that it’s tough to pinpoint what is most successful, because sous vide cooking now is about 90% of my menu. By that, I mean many of the ingredients are cooked that way, whether it’s a radish, or cucumber, asparagus, it’s all done that way, and then we refresh it in a secondary cooking process. So I think, the success is cooking things like chicken or rabbit, things that typically dry out – pork tenderloins and chops. These things get dry very easily. Also, things that take a long time to cook. So, pork belly, short ribs, flank steak or shanks, these things take 2, 3, 4, 6 hours to cook. With sous vide cooking, these things take a longer time, however, we don’t need to baby them like we do traditional braises. And, they yield a much more intense flavor. And cooking sous vide makes it much more tender. It’s much more refined of a plate when doing it this way, as opposed to when doing it traditionally, in the oven.

Are there any recipes that you previously attempted, but have been able to fully realize because of the SousVide Supreme?

Definitely, the poaching is something that I had never thought of with circulators. The SousVide Supreme really allows me the versatility in the line cooking. With circulators, we use a bath. It’s sometimes precarious when you have a small line. The SousVide Supreme allows me to cook sous vide at every station of my line, because it’s compact, because it’s reliable, and because it’s so easy to transport. With a circulator, you’re looking at a much larger investment, both financially and finding the containers to keep them in, and all the upkeep and cleaning you have to do.

Have you had much experience with cooking game meat in the SousVide Supreme?

Oh yeah. Some people think of duck as game meat, obviously, and I swear by it with duck, because the  fat on a traditional duck breast, whether it’s a mallard or a drake duck breast, usually it’s an obstacle, an people will usually render the fat down to get it crisp. In a sous vide bath, it becomes crisper faster, and then the flavor is much more rich. I’ve cooked squab in it. The liver flavor is greatly reduced after a period of 35 to 40 minutes in the cooking bath. I think it’s just fantastic. I do squab confit with it. I do all of my lamb in it now – shanks, loins, chops, t-bone steaks. Whatever it is I’m cooking with lamb, it always gets it, because the flavor is far superior, and it intensifies the lamb without over-intensifying the gaminess that some people get out of it. So what it is, it cooks slowly and denatures the blood, basically, and makes it taste more appealing. Elk and venison, I’ve done the same thing. We get a lot of game up here in the Seattle area. I’ve got a girl, actually, that’s going to kill some elk for us – she’s going to be shipping elk to us tomorrow [Tuesday] that she killed on Sunday. We’ll do that sous vide as well, and we’ll do that with elderberries and a little bit of espresso. And those flavors are just – they’re the most refined, but also they’re the strongest, and it allows for a very pure flavor to come through with cooking game. I think it’s far superior. Game is traditionally very lean, elk and venison are very lean meats. So, as far as being able to keep it juicy and keep it flavorful, as is always the goal, sous vide is the way to do it.

Do you use sous vide at home now? Have you started doing that?

[laughs] Yeah, I do. I’m only laughing because I often cook sous vide at home. I work a considerable amount, and my wife works a considerable amount. So, in our little time, we’ll spend Sundays sealing pork or lamb or steaks or chicken, so that in the week our son will have it with us for dinner. We often cook sous vide at home. It can be far simpler than traditional cooking. It’s remarkable. And if you can plan your menus out, it’s actually far more cost-effective than traditional cooking, with far less waste, and you can utilize the waste in far greater ways. And, it freezes perfectly as well, so you can cook all of your meals at once. It’s just, everything about it is fantastic.

Thai Glazed Pork Ribs

Do you do a lot of meal planning at home?

At home, I tend to plan very simple menus: menus that are achievable, that I can leave instructions for my wife or nanny, or sometimes my five year old son. I’ll say, “Here, put this in and make sure the numbers say 1-4-5. And they use it, it’s great. Another thing, with entertaining too, when we have people over, I’d much rather take a lamb loin or three steaks, fire the grill up, and then put them in the SousVide Supreme for an hour and a half, then come back – you know, have some wine with friends, throw the steaks on the grill, and then we’re done.

You’ve trained your son to use the dials?

Oh yeah. He likes it. He thinks it’s pretty cool. Actually, for Thanksgiving, I don’t care for turkey so much, so we did duck and lamb last year for Thanksgiving, and he helped to cook it. He put them in the bath, and he programmed it, put the timer on, all that stuff. He was four then. It was fun. Those kind of things are fun.

Would you recommend the SousVide Supreme to your friends?

I do.

Would you recommend it to your competitors?

I do. I have.

Chef Wilson has also shared several of his favorite sous vide recipes with us. For a taste of Crush in your kitchen, try one of these recipes:
Thai Glazed Pork Ribs
Sous Vide Garden Vegetable Salad
Sous Vide Short Ribs
Sous Vide Pork Belly
Herb Roasted Pheasant Breast
Tuscan Rib Eye Steak
Saffron Scented Sous Vide Halibut

More information and news about Jason Wilson and his restaurant Crush can be found at his website ChefJasonWilson.com. He can be found on Twitter at @ChefJasonWilson.

with Watermelon Jicama Salsa

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson, Crush, Seattle, WA
Serves 4

INGREDIENTS

• 3 pounds (1.5 kg) baby back pork ribs

For the glaze

• 1/4 cup (60 ml) hoisin sauce
• 1 tablespoon (15 ml) peeled, sliced garlic
• 2 tablespoons (30 ml) chopped lemongrass
• 1 cup (240 ml) soy sauce
• 1/4 cup (60 ml) fish sauce
• 2 tablespoons (30 ml) brown sugar
• 3 tablespoons (45 ml) finely chopped ginger
• 10 kaffir lime leaves (optional)
• 1 teaspoon (5 ml) kosher salt

For the salsa

• 1/2 pound (227 g) fresh jicama, peeled and diced
• 2 pods star anise
• 1 cinnamon stick
• 1/4 cup (60 ml) fresh lime juice
• 2 tablespoons (30 ml) finely chopped red jalapenos
• 2 cups (300 g) fresh watermelon, peeled and diced
• 2 tablespoons (30 ml) Chinese five spice powder
• 10 leaves fresh mint, roughly chopped

For fresh herb garnish

• 10 leaves fresh Thai basil, roughly chopped
• 10 stems fresh cilantro, roughly chopped
• 2 scallions, green and white parts, chopped
• 10 leaves fresh mint, finely chopped

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 160F/71C.
2. Separate the pork rack into individual ribs and reserve refrigerated.
3. In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze.
4. Put 4 to 6 ribs in an even single layer into several small (quart/0.9 liter) cooking pouches.
5. Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them.
6. Submerge the pouches in the water oven and cook for 18 hours.
7. When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes.
8. Reset the temperature of the SousVide Supreme to 150F/65C, adding a little cold water to the bath to hasten the cooling.
9. Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15minutes.
10. In a bowl, toss the jicama with the star anise, cinnamon, lime juice and jalapenos, pour into a small (quart/0.9 liter) cooking pouch and vacuum seal.
11. Submerge the pouch and cook for 15 minutes.
12. Put the watermelon in an even layer into a small (quart/0.9 liter) cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal.
13. Submerge the pouch and cook alongside the jicama for an additional 5 minutes.
14. Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa.
15. Season the salsa with a little of kosher salt to your taste and set aside.
16. Preheat the traditional oven broiler to high.
17. Put the ribs on a broiling pan, brush them with the sauce reduction and broil for 8 to 10 minutes to caramelize.
18. Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.

with Tomato Basil Compote and Zucchini

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson (Crush, Seattle WA)

Serves 4

INGREDIENTS

For the halibut

• 4 (5 ounce/150 g) halibut fillets, fresh and boneless
• 2 to 3 tablespoons (30 to 45 ml) kosher or sea salt, divided use
• 1/3 cup (80 ml) fish (or vegetable) stock
• 3 tablespoons (15 ml) butter
• 15 threads Spanish saffron
• 1 tablespoon (15 ml) orange zest, chopped well
• 3 tablespoons (45 ml) extra virgin olive oil, divided use
• 1 tablespoon (15 ml) finely chopped garlic
• 2 tablespoons (30 ml) finely chopped shallots
• 2 tablespoons (30 ml) water

For the tomato compote

• 1/2 cup (120 g) fresh cherry tomatoes, sliced in half lengthwise
• 3 tablespoons (45 ml) fresh chopped basil
• 1/2 teaspoon (7.5 ml) ground black pepper
• 1 tablespoon (15 ml) orange zest, chopped well

For the zucchini

• 2 whole green zucchini
• 1 tablespoon (15 ml) chopped mint
• 1 teaspoon (5 ml) lemon zest
• 1 tablespoon (5 ml) chopped parsley
• 2 tablespoons (30 ml) minced chives (for garnish)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 140F/60C.
2. Cut the halibut into thick, even cubes, season it with a little salt, and set aside.
3. In a saucepan over low heat, simmer the fish stock, butter, saffron, orange zest, and a pinch of salt and whisk for 3 minutes.
4. Put the fillets, two to a pouch, into small (quart/0.9 liter) cooking pouches and pour the saffron and butter mixture over the fish, dividing it evenly between the pouches.
5. Vacuum seal the pouches and set aside.
6. In a saucepan over medium high heat, warm 2 tablespoons (30 ml) of the olive oil; toast the garlic in the oil until golden, then add the shallots and water and cook for 3 to 4 minutes.
7. Add the tomatoes, basil, black pepper and orange zest to the saucepan and stir to combine. Remove from heat and set aside to cool.
8. Put the tomato mixture into a small (quart/0.9 liter) cooking pouch, vacuum seal, and set aside.
9. Trim the ends from the zucchini and season with the remaining olive oil, a bit of salt, the lemon zest and parsley.
10. Put the zucchini into a small (quart/0.9 liter) cooking pouch and vacuum seal.
11. Submerge all the pouches in the water oven and set the timer for 12 minutes.
12. Remove the zucchini and tomato compote pouches and reset the timer for 5 minutes to finish cooking the fish.
13. Meanwhile, using a vegetable peeler, make ‘ribbons’ of zucchini and toss them with the residual liquid from the cooking pouch. Fold the ribbons and arrange them on the serving plate.
14. Remove the fish and plate it on a bed of zucchini ribbons, topped with the tomato compote and a sprinkling of fresh chives.

With Bacon Potatoes & Balsamic Onions

Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 4

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

INGREDIENTS

For the potatoes

• 1/4 cup (60 ml) rendered bacon fat
• 4 sprigs thyme
• kosher salt as needed to season
• 3/4 pound (12 ounces/135g) fingerling potatoes, washed

For the onions

• 1 teaspoon (5 ml) honey
• 1 teaspoon (5 ml) orange zest
• 1/4 cup (60 ml) balsamic vinegar
• 1 teaspoon (5 ml) kosher salt
• 2/3 cup (5 ounces/87g) sliced red onions

For the steaks

• 4 tablespoons (60 ml) extra virgin olive oil
• 2 tablespoons (30 ml) finely chopped garlic
• 1 tablespoon (15 ml) ground black pepper
• 1 tablespoon (15 ml) ground fennel
• 2 tablespoons (30 ml) chopped anchovies
• 2 tablespoons (30 ml) chopped parsley
• 1 tablespoon (15 ml) chopped rosemary
• 4 (10 to 12 ounce/300 to 360 g) natural boneless rib eye steaks

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 168F/75.5C.
2. In a skillet over medium heat, add the bacon fat, thyme, and 1 teaspoon (5 ml) kosher salt and simmer for 2 minutes.
3. Slice the fingerling potatoes into 1/2-inch (1.25 cm) coins, toss them in bacon fat; put the fat mixture and potatoes into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
4. Submerge the pouch in the water oven and cook for 40 minutes.
5. Meanwhile, in a skillet over medium heat, simmer the honey, butter, orange zest, and balsamic vinegar for 5 minutes.
6. Season the onions with kosher salt, add them to the skillet and toss to coat.
7. Pour the onions into a small (quart/0.9 liter) cooking pouch and vacuum seal.
8. Submerge the pouch of onions in the water oven and cook them, along with the potatoes, for 30 minutes.
9. When the cooking time for the vegetables has elapsed, reset the temperature of the water oven to 134F/56.5C. Add some cold water or ice cubes to drop the temperature more quickly. (If you have room, you can leave the vegetables in the water along with the steaks. If not, remove and wrap the vegetable pouches in foil to keep warm.)
10. Meanwhile make the marinade, in a skillet over medium heat; warm 2 tablespoons of the olive oil and simmer the garlic until golden brown, roughly 4 minutes, then add the black pepper, fennel, anchovies, parsley and rosemary. Remove from heat.
11. Lightly season the steaks with kosher salt and rub the marinade over both sides.
12. Put the steaks into individual small (quart/0.9 liter) cooking pouches and vacuum seal.
13. Submerge the steaks in the water oven and cook for 30 minutes.
14. Heat a lightly oiled grill or cast iron pan to high heat, remove the steaks from the vacuum pouch, and finish them with a quick sear to caramelize the surface.
15. Warm the potatoes and onions, if needed, and plate the dish.

For presentation: Layer the potatoes on the plate and nest the onions to the side.  Slice the steak and arrange it atop the potatoes and onions.  Garnish with a sprinkling of fresh chives, a drizzle of extra virgin olive oil, a sprinkle of black pepper, and a drizzle of the sauce from the onions.

With Asparagus & Pickled Mushrooms

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson, Crush, Seattle, WA
Serves 4

INGREDIENTS

For the pheasant

• 3 tablespoons (45 ml) butter
• 1 tablespoon (15 ml) finely chopped thyme
• 1 tablespoon (15 ml) finely chopped chives
• 1 tablespoon (15 ml) finely chopped parsley
• 1 tablespoon (15 ml) finely chopped sage
• 3 tablespoons (45 ml) finely chopped shallots
• ½ cup (120 ml) chicken stock
• 1 teaspoon (5 ml) kosher salt or sea salt
• 4 (5-ounce/150 g each) boneless pheasant breasts, skin on (organic chicken can be substituted)
• Olive oil for final sear

For the asparagus

• 3 tablespoons (45 ml) extra virgin olive oil
• 1 teaspoon (5 ml) lemon zest
• 1 teaspoon (5 ml) finely chopped garlic
• 1 tablespoon (15 ml) finely chopped mint
• 12 spears large fresh asparagus, trimmed and 2/3 length of stalks peeled

For the mushrooms

• 2 tablespoons (30 ml) pickling spice
• 2 tablespoons (30 ml) sugar
• 1/4 cup (60 ml) Champagne vinegar
• 1/4 cup (60 ml) apple juice
• Kosher Salt as needed to season to taste.
• 1 cup (59 g) gourmet mushrooms (chanterelles, morels, oyster, porcini)

INSTRUCTIONS

1. Fill and preheat the Sous Vide Supreme to 146F/63.5C.
2. In a saucepan over medium heat, melt the butter and add the thyme, chives, parsley, sage, shallots, chicken stock, and salt and simmer for 3 minutes, whisking lightly.
3. Season the pheasant lightly with salt on both sides and put them, two to a pouch, into small (quart/0.9 liter) cooking pouches.
4. Spoon the herb mixture over the pheasant breasts, dividing the mixture evenly between the pouches, and vacuum seal.
5. Submerge the pouches in the water oven and cook for 35 minutes. (Set the timer.)
6. Meanwhile, in a skillet over medium heat, simmer the garlic in extra virgin olive oil with a pinch of salt; add the mint and lemon zest and continue to cook for 4 minutes.
7. Add the asparagus to the skillet and toss to coat with the herbed oil; put the spears, in a single layer, side by side, into a small (quart/0.9 liter) cooking pouch, and vacuum seal. Set aside.
8. Next, prepare the pickling brine. In a saucepan, whisk together the pickling spice, sugar, 2 teaspoons of kosher salt, vinegar and apple juice and simmer for 5 minutes.
9. Put the mushrooms into a small (quart/0.9 liter) cooking pouch, pour the pickling brine over the mushrooms and vacuum seal.
10. When the timer indicates that the pheasant has cooked for 35 minutes, add the asparagus and mushroom pouches to the water oven and reset timer for 10 minutes.
11. Remove all items from the water bath when the timer sounds.
12. To finish, heat olive oil in a skillet over medium high heat. Remove the pheasant breast from its pouch and sauté until golden brown on both sides.
13. Plate the dish.

Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 6

INGREDIENTS

• 2 pounds (0.9 kg) fresh pork belly, cut into four even pieces
• 2 tablespoons (30 ml) ground fennel
• 2 tablespoons (30 ml) ground coriander
• 2 tablespoons (30 ml) ground cumin
• 1 tablespoon (15 ml) ground cinnamon
• 3 tablespoons (45 ml) kosher salt
• 1 tablespoon (15 ml) brown sugar
• 1 teaspoon (5 ml) red chile pepper flakes
• 4 stems fresh rosemary, stemmed and leaves minced

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 167F/75C.
2. In a bowl, combine all dry ingredients and rosemary to make a rub.
3. Season the pork belly evenly with the rub on all sides.
4. Put the belly into a large (gallon/3.8 liter) cooking pouch and the pouch into the freezer for 40 minutes, then vacuum seal the pouch.
5. Submerge the pouch in the water oven and cook for 48 hours.
6. If desired, remove from pouch, pat dry, and sear in a hot skillet for a minute or two to caramelize the surface.