Whitney Miller

Courtesy of Steve Cylka (The Black Peppercorn and author of the Everything Guide to Sous Vide Cooking, Adams Media 2015)
Serves 2 to 3

INGREDIENTS

• 1 rack back ribs

For the marinade

• 1/2 cup (120 ml) soy sauce
• 1/3 cup (80 ml) hoisin sauce
• 1/4 cup (50 g) brown sugar
• 2 tablespoons (30 ml) sesame oil
• 4 garlic cloves, peeled and minced
• 1/2 inch (1.25 cm) piece fresh ginger, peeled and grated
• 1 to 2 tablespoons (15 to 30 ml) Sriracha sauce

For garnish

• 3 tablespoons (30 g ) toasted sesame seeds.
• 6 green onions, trimmed and sliced

DIRECTIONS

1. Peel the thin membrane off the back of the ribs and cut them into individual rib portions.
2. In a small bowl, whisk all the marinade ingredients together.
3. Put ribs into a large bowl or zip-closure bag and pour the marinade over them. Toss the ribs to ensure they are completely coated in the marinade. Cover the bowl with plastic wrap or zip seal and refrigerate for 2 to 3 hours.
4. Midway through the marinating process, turn the ribs around to make sure all the sides get coated in enough marinade.
5. Fill and preheat the Sous Vide Supreme water oven to 160F/71C.
6. Put the ribs (about 5 at a time) in a single layer into small (quart/0.9 liter) cooking pouches and vacuum seal.
7. There should be about 1/2 cup (120 ml) of the marinade left in the bowl. Keep it in the fridge to make a glaze later.
8. Submerge the ribs in the water oven to cook for 18 hours.
9. With about 30 minutes of cooking time left for the ribs, heat the reserved marinade in a small saucepan on medium/low heat to cook; reduce by about half to a nice glaze.
10. Meanwhile, preheat oven to 425F.
11. Remove the pouches of ribs from the water oven and open and, using tongs, transfer the ribs to a broiling pan.
12. Brush the ribs with some of the glaze and put them in the oven for 5 minutes.
13. After 5 minutes, brush the ribs with glaze once more and put them back in the oven for another 5 minutes.
14. Arrange on a serving platter and garnish with sesame seeds and green onions.

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 sea salt
• 1 teaspoon (5 ml) extra virgin olive oil
• 1/8 teaspoon (0.6 ml) cracked black pepper
• Pinch cayenne pepper

For the sauce

• 2/3 cup (160 ml) Greek yogurt
• 4 teaspoons (20 ml) mayonnaise
• 4 garlic cloves, peeled and minced
• 1/4 teaspoon (1.25 ml) lemon zest
• 2 teaspoons (10 ml) lemon juice
• 1 teaspoon (5 ml) chopped fresh chives

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Put the okra into a large cooking pouch, season with ¼ teaspoon of the salt and toss to coat.
3. Vacuum seal the pouch and submerge in the water oven to cook for 15 minutes.
4. Remove the pouch and quick chill it, submerge in an ice water bath, for 10 minutes to stop the cooking process.
5. Meanwhile, prepare the lemon yogurt sauce by combining all sauce ingredients in a small bowl; whisk well to blend.
6. Remove the okra from the pouch and pat dry with a tea towel or paper towel.
7. Heat a cast iron skillet over medium-high heat. Add the olive oil and then the okra; cook for about 1 minute on each side or until browned (The okra can also be finished on the grill if you prefer).
8. Serve immediately with the lemon yogurt sauce.

with White Chocolate Sauce and Hibiscus Flower
Courtesy of MasterChef winner Whitney Miller
Serves 2

INGREDIENTS

• 1 cup (240 ml volume) French bread, cubed to 1/2 inch (1.25 cm)
• 1 large egg
• 1 large egg yolk
• 2 tablespoons (25 g) granulated sugar
• 2 ounces (60 ml) half-and-half
• 1 1/2 ounces (45 ml) heavy cream, divided
• 1 1/2 ounces (42 g) good quality white chocolate chips
• 1⁄4 teaspoon (1.25 ml) pure vanilla extract

For the sauce

• 1 ounce (32 g) good quality white chocolate chips
• 2 ounces (60 ml) heavy whipping cream
• 2 Hibiscus flowers in syrup

INSTRUCTIONS

1. Fill and preheat the water oven to 170F/77C.
2. Preheat the traditional oven to 350F/177C.
3. Put the bread cubes on a baking sheet and toast in the traditional oven for 5 minutes.
4. In a large bowl, whisk together the whole egg, egg yolk, and sugar.
5. In a small saucepan, over medium heat, combine the half-and-half and 1 ounce (30 ml) of the heavy cream and heat until tendrils of steam begin to escape the surface.
6. Whisk the egg mixture constantly as you slowly dribble in some of the hot cream to temper the eggs. Continue to whisk as you add the remainder of the cream.
7. Melt the white chocolate with the remaining 1/2 ounce (15 ml) of the heavy cream in a saucepan over medium low heat.
8. Stir the melted white chocolate and vanilla into the egg mixture.
9. Fold in the bread cubes and let the mixture sit for 2 minutes or until the bread has absorbed the liquid.
10. Grease 2 (8 ounce/240 ml) Mason jars with cooking spray.
11. Divide the bread pudding mixture evenly among the mason jars and screw on the lids.
12. Carefully lower the Mason jars onto the perforated bottom rack of the water oven and cook for 2 hours.

For the sauce

1. Melt the white chocolate with the heavy whipping cream in a medium saucepan over low heat, stirring occasionally.

For the assembly

1. When the pudding has cooked, carefully remove the Mason jars from the water bath and transfer to the upturned SousVide Supreme lid with tongs.
2. Allow the jars to cool for 3 or 4 minutes, then using a tea towel, remove the jars’ lids.
3. Gently run a butter knife around the edge of the bread pudding and transfer to a shallow dessert bowl.
4. Spoon the white chocolate sauce around the bread pudding. Place an hibiscus flower on top of the bread pudding and then drizzle a teaspoon (5 ml) of the hibiscus syrup over the sauce.
5. Serve immediately.

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 tablespoons (30 ml) unsalted butter
• 3-1/2 tablespoons (52.5 g) light brown sugar
• Pinch ground cinnamon
• 1 teaspoon (5 ml) fresh orange juice
• 1-1/2 tablespoons (22.5 ml) rum

For the salted pecans

• 1/2 cup (60 g) pecan halves
• 1/8 teaspoons olive oil
• Pinch sea salt
• 1-1/2 quarts (1.4 liter) butter pecan ice cream

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put the potatoes into a large (gallon/3.8 liter) cooking pouch in a single layer and vacuum seal them.
3. Submerge the pouch in the water oven and cook for 1-1/2 hours.
4. Preheat the traditional oven to 350F/176C.
5. Meanwhile, prepare the salted pecans.
   1. On a baking sheet, drizzle the pecans with the oil and salt and toss to coat.
   2. Bake for 4 minutes.
   3. Remove pecans from the oven and allow them to cool.
   4. When cool, transfer pecans to a cutting board and chop into fine pieces.
6. When the potatoes have finished cooking, remove the pouch from the water bath, open the pouch, drain the liquid, and set potatoes aside until ready to use.
7. In a skillet, over medium heat, melt butter in a medium non-stick skillet.
8. Sprinkle the sugar and cinnamon over the butter and when the sugar begins to dissolve, add the sweet potatoes.
9. Add the orange juice to the skillet and continue to cook for 1 to 2 minutes, flipping sweet potatoes over to coat in sauce.
10. Carefully add the rum and ignite it with a flame from the gas stove or with a stick lighter.
11. Cook for 1 to 2 minutes until flames subside and sauce slightly thickens.

For the assembly

1. Place a 3-inch (7.5 cm) square or round cookie cutter or ring mold on the corner of a dessert plate.
2. Immediately spoon the cooked sweet potatoes (without the sauce) into the mold and carefully remove the mold.
3. On the opposite side of the plate, arrange a tablespoon (15 ml) of salted pecan pieces.
4. Using two spoons, shape ice cream into a quenelle and place it atop pecan pieces.
5. Spoon a pool of the sauce around the sweet potatoes.
6. Serve immediately.

SVS: Welcome, Whitney, back to the SousVide Supreme pages. We always enjoy having you back for a chat. For our readers who may not be aware, you were the very first MasterChef winner in 2010. What led you to the culinary world?

WM: I have always been passionate about cooking, since I was a child. My dream was to have a career in the culinary field. I feel so blessed to have won Fox’s Masterchef program, which has helped to launch my career.

SVS: What is your most vivid memory of the show?

WM: My most vivid memory would have to be when I dropped my chicken on the floor in the last ten minutes of the show’s finale. It was one of those I-can’t-believe- that-just-happened moments but I knew I had to swiftly recover. I quickly prepared another piece and prayed it would cook in 7 minutes in the pan. To the judges’—and my—surprise, it did!

SVS: What was your best/worst moment on the show?

WM: My best moment was when I defeated Sharone Hakman [BTW: also a SousVide Supreme Ambassador] in the chocolate soufflé pressure challenge. He was a strong competitor and the challenge was intense, but when it was all said and done, I emerged (as Sharone deemed me) “The Pastry Princess.”

SVS: What are you doing now? Any plans for future shows, events, books you’d like to share with our readers?

WM: I have been really busy with speaking engagements, cooking demonstrations, and cookbook signings both in the U.S. and internationally. My travels have taken me to Dubai, China, and South Africa.[ed note: and soon to Malaysia to help launch our SousVide Supreme product line there.] I am currently a contributor to several magazines. I am excitedly working on my second cookbook. I am looking forward to participating in Chefdance 2013 in association with the Sundance Film Festival.

SVS: Wow! They’ve really kept you busy! And on top of that, in 2011 you published your first cookbook Modern Hospitality: Simple Recipes with Southern Charm. Are there any sous vide recipes included in your book?
WM: That cookbook does not contain sous vide recipes, but I have prepared some of my recipes in the sous vide water oven, such as Grandma’s Sunday Roast, and I have created recipes especially for SousVide Supreme that are available on the site.

SVS: What is your favorite food to cook sous vide? What food(s) do you feel the sous vide technique is especially suited to?

WM: I have prepared everything from meats to vegetables to dessert items. For me, I love the texture of Southern vegetables like sweet potatoes and okra [cooked] sous vide. No more slimy okra!

SVS: Sous vide is especially good for turning tough, inexpensive cuts of meat into something tender and juicy. The Southern US is noted for slow-cooked pork, ribs, and other flavorful meats. Have you adapted any of your favorite Southern recipes to sous vide cooking? If so, what’s your favorite?

WM: Sunday roast, for my grandmother, was always a bottom round roast. I have taken this Sunday roast and served it for more than just Sunday lunch. Inexpensive bottom round can be a tough piece of meat unless cooked low and slow, usually in the oven. Preparing it in the sous vide, however, creates perfectly tender meat, without the worry of overcooking and drying out. It also holds together well for slicing, like for my Mississippi Cheesesteak.

SVS: Tenderness with integrity. Is that one reason why do you think that sous vide cooking is taking hold both in restaurants and in homes around the globe?

WM: Yes. I have experienced some really great meals at fine dining restaurants and have had chefs tell me that the meats are prepared sous vide. The flavor and texture [of sous vide cooked meats] is incomparable.

SVS: We couldn’t agree more! Thanks, Whitney, for taking the time to catch us up on ‘life after MasterChef’! And safe travels… We invite all of you to take a look at Whitney’s cookbook and to follow her online at www.whitneymiller.com

with Cornmeal Crumble, Corn Caramel and Blueberry Salsa
Courtesy of Season 1 MasterChef Winner Whitney Miller

Serves 4

INGREDIENTS

For the cheesecake

• 1/4 cup (60 ml) heavy cream
• 1/2 cup (80 g) fresh sweet corn kernels
• 1 large whole egg
• 1/3 cup (63 g) granulated sugar
• 1 (8 ounce/228 g) package cream cheese, softened
• 1/4 cup (60ml) sour cream
• 1/2 tablespoon (7.5 ml) all-purpose flour
• 1/8 teaspoon (1.25 ml) orange zest

For the crumble

• 1/4 cup (45 g) fine ground cornmeal
• 2 tablespoons (30ml) granulated sugar
• pinch sea salt
• pinch powdered ginger
• 1-1/2 tablespoons (21 g) cold unsalted butter, cubed
• 2 tablespoons (15 g) pine nuts

For the corn caramel
Yields: about ¾ cup

• 1/2 cup (120 ml) heavy cream
• 1/3 cup (53 g) fresh sweet corn kernels
• 1/2 cup (96 g) granulated sugar
• 3 tablespoons (43 g) unsalted butter, cubed

For the blueberry salsa

• 1 cup (148 g) fresh blueberries or frozen blueberries, thawed
• 2 teaspoons (10 ml) orange juice
• 1 teaspoon (5 ml) white balsamic vinegar
• 2 basil leaves, julienned

INSTRUCTIONS

For the cheesecake

1. Fill and preheat SousVide Supreme to 170F.
2. In a small saucepan, combine the cream and corn; cover and cook over medium heat, stirring occasionally, for 5 minutes. Reduce heat to low and cook for 15 minutes more.
3. Strain through a mesh strainer over a small bowl.
4. Using a hand held electric mixer, beat the egg in a separate mixing bowl until light and pale yellow.
5. Incorporate the sugar into the beaten egg.
6. Beat the cream cheese and sour cream into the egg mixture until smooth.
7. Lastly, beat in the corn cream, flour, and orange zest until well combined.
8. Transfer the cream cheese mixture into a small (quart/0.9 liter) zip-closure cooking pouch; use the Archimedes Principle to evacuate as much air as possible and zip the seal.
9. Submerge the pouch in the water oven and cook for 2 hours. When cooking is complete, quick chill the pouch, submerged in an ice water bath for 15 minutes, and refrigerate, flat, for at least 1 hour.

For the crumble topping

1. Preheat the traditional oven to 350F.
2. In a small bowl, mix the cornmeal, sugar, salt, and ginger together.
3. Using two forks or a pastry cutter, cut the butter into the cornmeal mixture until the mixture resembles wet sand.
4. Stir in the pine nuts.
5. Pour the crumble mixture onto a baking sheet and bake for 10-12 minutes, stirring the mixture halfway through the baking time. Remove and set aside.

For the caramel sauce

1. In a small saucepan, combine the cream and corn. Cover and cook over medium heat for 5 minutes, stirring occasionally.
2. Reduce heat to low and cook for 15 minutes.
3. Remove from heat and strain through a mesh strainer over a medium bowl.
4. In a heavy bottom 2 quart saucepan, sprinkle the sugar over the bottom of the pan and cook for about 6 minutes, stirring occasionally. Once sugar begins to melt, stir vigorously with a wooden spoon.
5. When sugar has dissolved, turn the heat to low and immediately add the butter, stirring until melted.
6. Remove from heat and stir in the corn milk until combined.

For the blueberry salsa

1. In a small bowl, stir the blueberries, orange juice, balsamic, and basil leaves together.
2. Cover and refrigerate until ready to use.

To finish and serve

1. Remove the cheesecake pouch from the refrigerator and carefully cut away the top of the pouch.
2. Using a sharp knife, dipped in warm water, slice the cheesecake into four long rectangles.
3. Carefully transfer the individual pieces of cheesecake to dessert plates using an offset spatula (dipped in warm water and patted dry).
4. Top each serving with the cornmeal crumble and a mound of the blueberry salsa.
5. Drizzle a spoonful of corn caramel onto each plate beside the cheesecake. (Save the rest, tightly covered in the refrigerator, for use for a week or two.)

… with Sweet Tea Rum Sauce
Courtesy of MasterChef season one Winner Whitney Miller
Serves 5

INGREDIENTS

For the bread pudding

• 1 French baguette, crust removed, cut into 1-inch cubes (about 3 cups)
• 1 cup (240 ml) half-and-half
• 1/3 cup (80 ml) heavy cream
• 1 large egg, whole
• 3 large egg yolks
• ½ cup (96 g) granulated sugar
• 1 teaspoon (5 ml) pure vanilla extract
• Pinch cinnamon
• 2 small peaches, diced (or 1 cup frozen slices, thawed and diced)

For the sweet tea rum sauce

• 1 ¼ cups (305 ml) water
• 1 tea bag (black unflavored tea)
• 1 cup (192 g) sugar
• 1 teaspoon (5 ml) cornstarch
• 1 tablespoon (14 g) butter
• 1 teaspoon (5 ml) rum

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 170F/77C. Preheat the traditional oven to 350F/177C.
2. Put the bread cubes in a single layer on a baking sheet and toast in the traditional oven for 5 minutes.
3. In a large bowl, whisk together the whole egg, egg yolks, and sugar.
4. In a small saucepan, over medium heat, combine the half-and-half and heavy cream and heat until tendrils of steam begin to escape the surface.
5. Whisk the egg mixture constantly as you slowly dribble in some of the hot cream to temper the eggs. Continue to whisk as you add the remainder of the cream.
6. Stir in the vanilla, cinnamon, and diced peaches.
7. Fold in the bread cubes and let the mixture sit for 2 minutes or until the bread has absorbed the liquid.
8. Grease 5 (16 oz.) wide-mouth mason jars with cooking spray.
9. Divide the bread pudding mixture evenly among the mason jars. Screw on the lids.
10. Carefully lower the mason jars onto the perforated bottom rack of the water oven and cook for 2 hours.

For the sauce 

1. In a saucepan over medium high heat, bring the water to a boil. Add the tea bag and boil for 2 minutes. Remove from the heat and discard the tea bag.
2. Reduce the heat to medium, return the saucepan back to the heat and add the sugar, stirring until dissolved. Continue to cook for 3 minutes.
3. In a small bowl, combine a teaspoon of water and the cornstarch. Stir this slurry into the sweet tea and cook for 2 minutes over medium-high heat, whisking constantly.
4. Stir in the butter and rum and continue to cook for 3 minutes. Remove from the heat and allow to slightly thicken.

Serving

When the pudding has cooked, carefully transfer the mason jars from the water bath to the SousVide Supreme lid with tongs. Allow the jars to cool for 3 or 4 minutes, then using a tea towel, remove the jars’ lids and spoon the sauce over the pudding. Serve immediately.

Sous Vide Caramel Apple ‘Pie’
Courtesy of MasterChef’s Whitney Miller

INGREDIENTS

For the apples

• 4 small Granny Smith apples, cored (not peeled)
• 2 tablespoons (30 ml) lemon juice
• 4 tablespoons (2 ounces/113 g) unsalted butter, softened
• 1/4 teaspoon (2.5 ml) ground cinnamon
• 4 teaspoons (20 ml) light brown sugar

For the caramel sauce

• 1 can (14 ounces/396 g) sweetened condensed milk

For the topping

• 1/2 cup (33 g) all-purpose flour
• 1/4 cup plus 1 tablespoon (63 g) light brown sugar
• 1/8 teaspoon (0.6 ml) kosher salt
• 1/4 teaspoon (1.25 ml). ground cinnamon
• 3 tablespoons (85 g) chilled unsalted butter
• 1/2 cup (60 g) chopped pecans
• Butter pecan ice cream, optional, for serving

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 183F/84C.
2. Make the caramel sauce by pouring the condensed milk into a small (quart/0.9 liter) cooking pouch, evacuate as much air as possible from the pouch with your hands, and seal. (Even easier: use SousVide Supreme Zipper Pouches and the Archimedes Principle to remove the air from the pouch and zip the seal closed.)
3. Submerge the pouch in the water oven and cook for 6 and ½ hours or even over night. If not using right away, quick chill the pouch in an ice water bath and refrigerate.
4. When ready to cook the apples, pour 1/2 tablespoon of the lemon juice into the middle of each cored apple, swirling to coat the inside of the apple.
5. In a small bowl, combine the butter, cinnamon, and brown sugar.
6. Divide the butter mixture evenly among the apples, rubbing the mixture all around the inside of the apple and stuffing it well.
7. Put apples, 2 per pouch, into small (quart/0.9 liter) pouches and vacuum seal tightly.
8. Submerge the pouches in the water oven, being sure that the apples remain fully beneath the water surface throughout cooking, and cook for 1 and 1/2 hours. (If necessary, position the pouches in the slots of the pouch rack and invert the rack in the water bath to hold them into place, beneath the water surface, during cooking.)
9. Reheat the caramel sauce in its pouch along side the apples in the last half hour of baking.
10. Meanwhile, preheat the traditional oven to 350F/177C to prepare the crumble topping.
11. In a small bowl, mix the flour, brown sugar, salt, and cinnamon together in a small bowl.
    1. Using two forks or a pastry cutter, cut the butter into the flour mixture until mixture resembles wet sand.
    2. Stir in the pecans.
    3. Pour the crumble mixture on a baking sheet and bake for 17 minutes or until golden brown.
12. Serve the apples straight from the pouch, topped with a few spoonfuls of the topping, and drizzled with caramel sauce. If desired, add a scoop of butter pecan ice cream.