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Carrot Ginger Soup

Carrot Ginger Soup


  • 1 bag (1 pound/450 g) baby carrots
  • 1/2 teaspoon (2.5 ml) salt
  • 3 tablespoons (42 g) unsalted butter
  • 1 large onion, peeled and chopped
  • ¼ teaspoon (1.25 ml) white pepper
  • 1 teaspoon (5 ml) minced fresh ginger
  • 2 tablespoons (30 ml) orange zest
  • 1 quart (0.9 liters) vegetable stock (use only what you need for serving)
  • Chopped fresh herbs (dill, chives, fennel, thyme) for garnish


  1. Wash the carrots well and slice them evenly.
  2. Fill and preheat the SousVide Supreme water oven to 180F/32C.
  3. Put all the ingredients, except the vegetable stock and garnishes into a cooking pouch and vacuum seal.
  4. Submerge in the water oven to cook for 2 hours or until the carrots are quite tender when pressed between your fingers through the pouch.
  5. Pour the contents of the pouch into a blender when slightly cook and puree the soup until smooth. Add about half the stock and puree again. Add the remainder of the stock if you’d like a thinner soup.
  6. Taste and adjust salt and pepper to your preference.
  7. Put into a tureen or pot and keep warm for serving.
  8. Ladle into bowls and garnish with fresh herbs.
Carrot Ginger Soup
Carrot Ginger Soup

Pumpkin Pie

Makes 1 pie (8 servings)


  • 2 eggs
  • ¾ cup packed brown sugar
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 cups sous vide pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 1 prepared pie crust (homemade or commercially prepared)


  1. Preheat the traditional oven to 400F/204C.
  2. In a bowl, beat the eggs, sugar, spice and salt until well blended. Add the pumpkin puree and evaporated milk and continue to beat until smooth.
  3. Line a pie plate with the crust, trim, and crimp the edge. Save the trim for decoration, if desired.
  4. Pour the mixture into the prepared crust
  5. Decorate with the dough trimmings in autumn shapes, if desired.
  6. Bake 40 minutes, until a knife or toothpick inserted in the center comes out clean.
  7. Cool completely at room temperature. Cover and refrigerate leftovers.

Chocolate Peanut Butter Cup Ice Cream

Makes about a quart


For the custard

  • 3 egg yolks
  • ¾ teaspoon Cremodan-30*, optional
  • 1 cup half and half
  • ½ cup heavy cream
  • 1 cup sweetened condensed milk
  • ½ cup creamy peanut butter, softened in the microwave to thin
  • 2 teaspoons pure vanilla extract
  • 1 pinch fine sea salt

For finishing

  • 5 ounces (about half a bag) mini chocolate chips
  • ¼ cup creamy peanut butter

*Cremodan-30 is a stabilizer powder that prevents ice crystals from forming; it is available online.


  1. Fill and preheat the water oven to 140F/60C.
  2. Beat the egg yolks until light yellow. Add the Cremodan, if using, and beat again.
  3. Add all the remaining custard ingredients and beat until blended.
  4. Pour the custard base into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method to submerge the pouch, remove the air, and zip the seal.
  5. Cook for 45 minutes to 1 hour.
  6. Remove the pouch and quick chill in an ice water bath (half ice/half water) for 20 minutes. Then refrigerate until very cold, overnight if possible.
  7. Pour the custard into an ice cream freezer and churn according to the manufacturer’s directions. In the last few minutes of churning, alternately sprinkle the mini chips and quarter teaspoon dollops of peanut butter into the soft ice cream as it churns to distribute throughout.
  8. Scoop the soft ice cream into a freezer-safe container, cover, and freeze for an hour or so to a firmer, more scoopable consistency.

Classic Cobb Salad

Serves 2


For assembly

  • 1 ripe avocado
  • 1 lemon, for juice
  • ¼ red onion, peeled and diced
  • 1 large head Romaine lettuce, well washed, dried, and chopped
  • 2 medium tomatoes, stemmed, seeded, and diced
  • 2 ounces crumbled gorgonzola cheese (or your preferred bleu cheese)
  • 2 ounces Bleu Cheese or Ranch Dressing (commercially prepared or your own)


  1. Have ready the cooked chicken, eggs, and bacon. Wash Romaine in advance.
  2. When ready to assemble, halve the avocado, and dice the flesh and douse it with the juice of half the lemon.
  3. Put the diced onions into a bowl with the juice of the remaining half lemon and some water to calm their ‘bite’ while you proceed. Drain them before adding to the salad.
  4. Mound half the lettuce into each of two bowls, arrange half the chicken, eggs, bacon, avocado, and onions on top of each.
  5. Drizzle each with half the dressing.

Chocolate Chunk Ice Cream

Makes about 1 quart

Fresh chocolate ice cream close up shoot


  • 3 egg yolks
  • ¾ cup Castor (superfine) sugar
  • 3 cups half and half
  • 3/4 teaspoon Cremodan-30 emulsifier*
  • ¼ teaspoon fine grain sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces semisweet chocolate, finely chopped
  • Chocolate shavings and mint sprigs, for garnish, if desired.

*Cremodan-30 emulsifier is available on Amazon and elsewhere and is used to stabilize the frozen mixture, keeping it smoother and hindering ice crystal formation. Its use is optional.


  1. Preheat the SousVide Supreme water oven to 140F/60C.
  2. In a blender jar, put the egg yolks and beat lightly. Add the sugar and beat again until smooth.
  3. Add all the remaining ingredients, except the chopped chocolate, and blend again until well mixed and smooth.
  4. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method to remove the air and zip the seal.
  5. Submerge and cook in the water oven for 1 hour.
  6. Remove the pouch and quick chill in an ice-water bath (half ice, half water) for at least 30 minutes, then refrigerate until well chilled. Several hours to overnight, if possible.
  7. Pour the custard mixture into your ice cream maker and freeze according to manufacturer’s instructions.
  8. When the ice creamed reaches a thick, almost finished consistency, add the chopped chocolate while churning and allow the pieces to fold in throughout.
  9. Eat as soft churned ice cream immediately or spoon into a freezer container, cover, and firm the finished product in the freezer for an hour or more.

Super Juicy SousVide Fried Chicken

Serves 4


  • 2 boneless chicken breasts, skin on
  • 2 chicken thighs, skin on
  • 2 chicken legs, skin on
  • 6 tablespoons kosher salt
  • 1 quart water

For the coating

  • 2 eggs, well beaten
  • 1 ounce heavy cream
  • 1-1/2 cups flour (all-purpose or gluten-free) or a little more if needed
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • ¼ teaspoon paprika

For frying

  • 5 cups* lard (melted) or other high-smoke-point frying oil
    (*Note: You’ll need sufficient oil to be deep enough to completely submerge the chicken pieces in whatever cooking vessel you use.)


  1. Divide the breasts in half to make 4 pieces of breast meat, each with skin.
  2. In a gallon zip-closure bag set into a large mixing bowl, mix the water and kosher salt until fully dissolved. Add the chicken pieces, zip the seal, and refrigerate several hours up to over night to brine the chicken.
  3. Fill and preheat the SousVide Supreme water oven to 155F/68.5C.
  4. Remove the chicken from the brine, rinse, pat dry and vacuum seal in a single layer, using as many pouches as is needed.
  5. Submerge the pouches in the water oven to cook for at least 2 hours but up to 4 is fine. If you are not finishing the chicken right away, quick chill in the pouch(es) in an ice bath (half ice/half water) and refrigerate for up to 48 hours.
  6. When you are ready to proceed, remove the chicken from the refrigerator if needed to let it warm a little prior to frying.
  7. Heat the oil in the heavy skillet or Dutch oven to 350F/175F then coat the chicken and fry as follows:
    1. In a wide shallow bowl or pie tin, beat the eggs well; add the cream and beat until well blended.
    2. In a second bowl or tin, add the flour and all the seasonings, stirring to combine well.
    3. Remove the chicken from the pouch(es) and pat each piece dry with paper towels.
    4. Dip each piece into the egg mixture, then dredge in the seasoned flour to coat on all sides.
    5. Gently, using tongs, slip each piece of chicken into the hot oil. Work in batches to prevent overcrowding the pan and cooling the oil too much. Fry a few minutes, turning midway to ensure the coating is cooked and golden brown.
    6. Remove each piece as finished and drain on paper towels.

Serve piping hot with your favorite side dishes.

Black Eyed Peas

Serves 6


Advanced Preparation

  • ½ pound (1 cup) dried black-eyed peas
  • 3 cups water

For cooking the peas

  • 1 cup vegetable broth
  • ½ cup rendered bacon fat (or beef tallow)
  • ½ cup olive oil
  • 3 slices smoky bacon, diced (or use the meat of a smoked ham hock if you prefer)
  • 1 medium onion, peeled, and diced
  • 1 rib celery, trimmed and diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 bay leaves
  • ½ teaspoon sea salt (or to your taste)
  • ½ teaspoon ground black pepper (or to your taste)

For serving

  • Pickled pepper rings and juice
  • Green onions, trimmed and sliced in rings


  1. Give the peas a quick sorting and discard any damaged ones or stray pebbles/debris. Then soak them over night (very important to do) covered in the fresh water. Drain them and proceed with the recipe.
  2. Fill and preheat the SousVide Supreme water oven to 190F/88C.
  3. In a large (gallon/0.9 liter) zip-closure cooking pouch, put the peas and all ingredients for cooking them and gently squeeze the pouch a few times to combine; use the displacement method (Archimedes Principle) to remove as much air as possible and zip the seal.
  4. Submerge the pouch in the water oven to cook for at least 3 hours. (Open the pouch at 3 hours and remove a few peas to check for tenderness and flavor/seasoning. If not tender cook another 45 minutes to 1 hour more. Season with additional salt or pepper if needed at serving.)
  5. Open the pouch and pour the peas into a warmed serving bowl. Garnish with the sliced green onions and pass the pepper rings and brine for those who want it.

Serving suggestions:

  • Serve peas and their juices over steamed white rice or atop split, buttered pieces of warm corn bread, along with a mess of boiled well-seasoned, mixed greens (collard, turnip, mustard) and canned, whole tomatoes.

Squash Sformato

Yields 6 servings
Courtesy of SousVide Supreme Culinary Specialist Madeline Fiori


For the Sous Vide Squash:

1 small butternut squash, peeled, deseeded and diced into 1 inch ( 2.5 cm)

For the Squash Sformato:

2 cups (480 ml/454 g) Sous Vide cooked, pureed butternut squash
1 tablespoon (14 g) unsalted butter, room temperature, plus more for ramekins
¼ cup (60 ml) heavy cream
1 ounce (28 g) grated parmesan
2 eggs, divided
1/8 teaspoon (0.6 ml) sea salt

For the  squash:

1)      Fill and preheat the SousVide Supreme to 190F/87C.
2)      Put the prepared raw squash into cooking pouches and vacuum seal in a single layer.
3)      Cook in the water oven for one hour.
4)      Remove and puree in a food processor until smooth.
5)      Measure out 1 pound (454 g) for the Squash Sformato and put into a bowl, keeping warm for the Squash Sformato recipe below.  Chill and freeze the remaining puree for a later use.

For the Squash Sformato:

1)      Adjust the water level of the SousVide Supreme for baking as follows:

a)      Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or baking platform.
b)      Fill 6 ramekins ¾ full with water and set them onto the rack.
c)       Adjust the water level by adding or removing water to bring the water level to within ½ inch (1.25 cm) of the rim of the ramekins.
d)       Remove the ramekins and dump out the water.  Dry the ramekins; brush each with melted butter and set aside.

2)      Preheat the water oven to 195 F/90.5C.
3)      Take the warm pureed squash and stir in the butter, heavy cream, parmesan, egg yolks and salt, set aside.
4)      Using an electric mixer or by hand, whip the egg whites  until stiff peak.
5)      Fold one third of the whipped egg whites into the squash mixture at a time.  Making sure not to over stir and deflate the mixture.
6)      Spoon the batter into the prepared ramekins.
7)      Set the ramekins into the water oven on the raised grill, taking great care not to get water into the batter.
8)      Tent a square of aluminum foil over the ramekins to divert drips from the lid.
9)      Bake for 1 ½ hours to 2 hours.
10)   Remove the sformati and let cool on a rack for a few minutes, until you can easily touch the ramekin without burning your fingers.
11)   Using an offset spatula, loosen the sformato, flip the ramekin over onto your serving plate swiftly and tap the bottom of the ramekin gently to release.  Serve with your favorite sauce.

Spooky Pumpkin Soup

Serves 6


  • 1 recipe Creamy Pumpkin Soup, ready to serve
  • 3 tablespoons sour cream
  • 1 to 2 tablespoons heavy cream, as needed


  1. Put the sour cream into a small bowl and whisk in a tablespoon of the cream. Add more cream as needed to achieve a thick but pourable consistency.
  2. Put the thinned cream into a condiment squeeze bottle (available on Amazon) and squeeze a line from it onto a piece of waxed paper to check that it flows well through the tip.
  3. Put the soup into a large bowl or tureen and pipe concentric circles, beginning with a dot in the center and larger circles as you move outward (like a target).
  4. To create the spider web, use the tip of a toothpick to gently draw a line of cream from the center dot outward to the largest circle, pulling each ring along a bit as you go. Go back to the center and draw a similar line to the exact opposite side of the circles, creating two halves. Repeat this process, again working from the center out with a line perpendicular to the first, creating quadrants. Finally draw another that splits each of the quadrants in half, ending up with 8 sections of ‘web’.
  5. Serve immediately.

BBQ Country Ribs

Courtesy of Scarlett Banks (Made it. Ate it. Loved it.)
Serves 4

country style bbq ribs sous vide


  • 8 meaty country-style ribs
  • Olive oil
  • My Favorite Homemade BBQ Sauce (recipe below) or your favorite sauce, for serving

For Scarlett’s Steak and Rib Rub
(or you can use your favorite rib rub)

  • 1/4 cup (60 g) Kosher salt
  • 2 tablespoons (30 ml) granulated sugar
  • 2 tablespoons (30 ml) paprika
  • 2 tablespoons (30 ml) cumin
  • 2 tablespoons (30 ml) garlic powder
  • 2 tablespoons (30 ml) chili powder
  • 1 tablespoon (15 ml) mustard powder
  • 1 tablespoon (15 ml) ground black pepper
  • 2 teaspoons (10 ml) cayenne pepper, or to taste


  1. Fill and preheat the SousVide Supreme water oven to 160 to 176F (71 to 80C).
  2. In a small bowl, combine all the rib rub ingredients.
  3. Drizzle the ribs with olive oil and then liberally cover on all sides with the rub.
  4. Put the ribs in a single layer into appropriately sized cooking pouches and vacuum seal.
  5. Submerge the pouches in the water oven, using the pouch rack to separate them, and cook for 18 to 24 hours (Scarlett cooks hers 21 hours.)*
  6. Take out and cover with My Favorite Homemade BBQ Sauce or your own favorite and serve!

*Scarlett elected not to put a sear on her ribs here, and they’re delicious without it, but please feel free to brush the cooked ribs with some barbecue sauce and put them onto an oiled, hot grill for just a few minutes to impart that golden color and smoky flavor.

Scarlett’s Favorite Homemade BBQ Sauce
(Makes about two quarts (1.8 liters) of barbecue sauce)


  • 4 medium onions, peeled and diced very small
  • 1 cup (240 ml) salad oil
  • 2 1/2 pounds (1 kg) brown sugar
  • 1 #10 can (114 ounces/3.23 kg) ketchup
  • 1 quart (960 ml) cider vinegar
  • 3 tablespoons (45 ml) granulated garlic
  • 4 tablespoons (60 ml) dry mustard
  • 2 tablespoons (30 ml) ground cumin
  • 1/3 cup chile powder
  • 2 tablespoons (30 ml) white pepper
  • 1 tablespoons (15 ml) cayenne pepper, or to taste
  • 2 teaspoons (10 ml) dry oregano
  • 3 ounces (90 ml) Tabasco sauce
  • 4 lemons, juice only
  • 1 cup (240 ml) honey
  • 1 cup (240 ml) molasses
  • 1 tablespoon (15 ml) dry thyme
  • 3 tablespoons (45 ml) salt
  • 1 tablespoon (15 ml) black pepper


  1. Heat the salad oil in a large soup pot over medium heat on the stove top; add the onions and sprinkle them with a tablespoon (15 ml) of the brown sugar.
  2. Caramelize the onions until well browned, but not burned.
  3. Add the remaining ingredients, stir to combine; reduce heat and simmer over low heat for 1 hour, uncovered.
  4. Transfer to clean containers with tight fitting lids and refrigerate.

The Luscious Red

Makes 1 Cocktail

3 ounces pomegranate juice
1 ounce Limoncello
1 ½ ounces vodka
Optional lemon twist for garnish

1. Put the pomegranate juice, Limoncello, and vodka into a cocktail shaker over ice.
2. Cover and shake well.
3. Strain into a chilled martini glass. Garnish with lemon twist, if desired.

Roasted Okra with Curried Lemon Yogurt

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

Roasted Okra with Curried Lemon Yogurt cooked sous vide with SousVide Supreme and Chef Jason Wilson


  • 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed
  • Kosher salt (divided use)
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use)
  • 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder)
  • 1 cup (240 ml) fresh Greek yogurt
  • ¼ cup (10 g) chopped fresh mint
  • ¼ cup (10 g) chopped fresh cilantro


  1. Fill and preheat the Sous Vide Supreme water oven to 178F/81C.
  2. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 tablespoon (15 ml) of the olive oil and 1 teaspoon (5 ml) of the lemon zest.
  3. Put the okra, in a single layer, into one or more cooking pouch(es) and vacuum seal
  4. Submerge the pouch(es) in the water oven and cook for 1 hour.
  5. When cooked, open the pouch(es) and drain the accumulated pouch liquid into a medium bowl and set aside.
  6. Whisk the red curry paste, remaining lemon zest, and yogurt into the pouch liquid to make the sauce for the okra. Set aside for serving.
  7. Pat the okra dry with paper towels (kitchen paper) in preparation for frying
  8. In a skillet, on the stovetop, over medium high heat, add the remaining olive oil and when hot, pan fry the okra for 2 to 3 minutes or until crispy and golden brown.
  9. Season with salt to taste and toss with the mint and cilantro.
  10. Serve on a puddle of the yogurt sauce or serve the sauce on the side.