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/82C.
  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

Bacon Gruyere SousVide Egg Bites

Makes 6


  • 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


  1. 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 position them on the raised perforated grill.
  2. Fill the water oven with just enough water to come up the sides of the wells, but not reaching the top surface of the tray or the rims of the ramekins.
  3. Remove the muffin pan or ramekins, empty the wells into the sink, and dry them well.
  4. Preheat the SousVide Supreme water oven to 167F.
  5. Cook the bacon in a skillet on the stovetop until the bacon is cooked but still pliable. Set aside.
  6. In a bowl, beat the eggs well.
  7. Add the cheese, cottage cheese, and salt and beat until well combined.
  8. Stir in the pepper and parsley or chives.
  9. Line each well with one slice of bacon, divide the egg mixture evenly among the wells.
  10. Carefully lower the filled muffin pan or ramekins into the water oven and tent with a piece of aluminum foil to deflect any drips of condensation from the lid.
  11. Cook in the water bath for 40 minutes, or until fully set.
  12. Remove and let cool briefly. Serve.
  13. If not eating all the bites, let them cool fully, unmold, and store in an airtight snap-lid container in the refrigerator for later use. Reheat, covered by paper towel, in the microwave for 30 to 45 seconds.

Cream of Cauliflower Soup

Makes 4 to 6 servings


  • 1 medium cauliflower, cut into florets*
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 1 small onion, peeled and diced
  • 3 tablespoons unsalted butter
  • 1 quart vegetable stock
  • ¼ cup heavy cream

For garnish (optional)

  • 1 handful flat-leaf parsley, stems discarded, coarsely chopped
  • 2 slices bacon, chopped small, and cooked crisp
  • Reserved tiny florets (*keep a few very tiny florets for topping)


  1. Fill and preheat the SousVide Supreme water oven to 180F
  2. Put all ingredients, except stock and cream, into a large cooking pouch and vacuum seal. Spread the contents to get the florets evenly distributed in thickness.
  3. Submerge the pouch to cook for 1 to 1 ½ hours.
  4. Check cauliflower for tenderness by pinching a floret through the pouch. It should squash easily. If not, continue to cook for another 20 to 30 minutes.
  5. Remove from the water oven when tender. Open the pouch and pour the all contents into a blender or food processor. Do not drain.
  6. Add all the heavy cream and the stock, a bit at a time, blending until smooth and the consistency you desire for your soup.
  7. Taste for seasons and adjust with salt or pepper as needed.
  8. Ladle into warm bowls and garnish with the parsley, bacon, and fresh tiny florets, if desired.

Clarified Butter

Makes about 14 ounces (multiplies easily; cook multiple pouches at once)


  • 1 pound unsalted butter


  1. Fill and preheat the SousVide Supreme water oven to 185F/85C.
  2. Put the butter into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven to cook for 30 minutes.
  4. Carefully remove the pouch, check to see that the solids have separated and if so, cut off a corner of the pouch and pour the liquid clarified butter into a pint glass jar with a screw-top lid. (If not fully separated, return to the bath for 15 minutes more.)
  5. Refrigerate until the butter has solidified. Any water content will have settled at the bottom of the jar. You can take a knife or skewer and pierce the butter to the bottom and pour the water out, if you desire.
  6. Store in the refrigerator and use as needed.

Indian Butter Chicken Thighs

Serves 4


  • 2 pounds boneless skinless chicken thighs
  • 2 to 4 cups cooked rice, for serving
  • Fresh cilantro leaves, for garnish
  • Naan, if desired

For the lime marinade

  • 1 scant ounce fresh lime juice
  • ½ teaspoon smoked paprika
  • ½ teaspoon Sriracha (or to taste)
  • 1 teaspoon sea salt

For the yogurt marinade

  • ½ cup whole milk yogurt
  • 2 tablespoons Garlic Ginger Paste (recipe follows)
  • ½ teaspoon salt
  • 1 teaspoon garam masala

For the butter sauce

  • 2 tablespoons coconut oil
  • 1 medium onion, peeled and diced
  • 1 can fire-roasted diced tomatoes and the juice
  • 1 ½ teaspoons salt
  • 1 tablespoon Garlic Ginger Paste (recipe follows)
  • 2 teaspoons smoked paprika
  • 1 teaspoon Sriracha
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 3 tablespoons unsalted butter
  • ½ cup heavy cream


  1. Fill and preheat the SousVide Supreme to 165F/74C.
  2. In a small bowl, whisk together all ingredients for the lime marinade.
  3. Put the thighs in a pie plate or shallow dish and pour half the lime marinade over them; turn them over and pour on the remaining lime marinade, rubbing it into the flesh to ensure good coverage. Set aside.
  4. Make the Garlic Ginger Paste and have ready. (Recipe below.)
  5. In a small bowl, whisk together all ingredients for the yogurt marinade.
  6. Pour this marinade over the chicken and rub it into the flesh.
  7. Cover the pie plate with plastic wrap and refrigerate to marinate for 1 hour.
  8. Remove the thighs from the refrigerator and pat with paper towel to remove excess marinade. Put them into a gallon zip-closure cooking pouch, in a single layer, and vacuum seal; if using a suction vacuum, be careful to force the seal before any marinade creeps up into the suction ports.
  9. Submerge the pouch in the water oven to cook for 1 hour.
  10. Meanwhile, make the sauce on the stovetop in a large, heavy-bottomed soup pot.
  11. In the pot, heat the oil over medium heat; add the onion and sauté until translucent and limp.
  12. Add the diced tomatoes and salt and simmer for another 10 minutes or so.
  13. Add ½ cup water and puree until smooth with an immersion blender (or cool slightly and transfer to a blender to puree and then transfer back to the pot.)
  14. Stir in the Garlic Ginger Paste, paprika, Sriracha, garam masala and cumin.
  15. Open the pouch of thighs and pour the accumulated juices into the sauce and stir.
  16. Add the thighs to the sauce, arranging in a single layer as much as possible. Bring the sauce to a simmer and cook for several minutes more.
  17. Add the butter and continue to cook and stir, until the butter has fully melted into the sauce.
  18. Adjust seasoning with additional salt or pepper as desired and, finally, stir in the cream.
  19. Remove from the heat and garnish with cilantro leaves.
  20. Serve with cooked rice and naan.

Garlic Ginger Paste
• 2 ounces ginger, peeled and chopped
• 14 cloves garlic, peeled and chopped
• 2 ounces water

1. Put the ingredients into a blender and process to a smooth paste, scraping down sides as required.
2. Store the paste (for up to two weeks) in a container with a tightly fitting lid.

Russian Christmas Devilled Eggs

Russian Christmas Devilled Eggs
Makes 24 halves


  • 12 sous vide cooked hardboiled eggs
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons homemade macadamia nut oil or avocado oil mayonnaise
  • 2 tablespoons capers, drained, rinsed, and chopped3 tablespoons finely chopped flat leaf parsley
  • Sea salt and ground black pepper, to taste

For garnish

  • 1 tablespoon ground paprika, if desired
  • 3-4 tablespoons salmon roe or caviar


  1. Peel the eggs, halve them and remove the yolks.
  2. In a bowl, mash the yolks with the Worcestershire sauce and mayonnaise; add the remaining ingredients and mix to combine.
  3. Spoon the yolk mixture into hollow of the whites, mounding it up. Sprinkle the tops lightly with paprika and garnish with the roe or caviar.
  4. Serve, or cover tightly and refrigerate for up to a day; bring back to room temperature before serving.

Butter-basted Entrecote

Courtesy of Patrick Delhaye (
Serves 1 or 2


  • 1 (1.25 inch/3cm) bone-in ribeye (entrecote)
  • freshly ground black pepper
  • 2 generous pats salted butter (divided use)
  • 1 sprig rosemary


  1. Fill and preheat the SousVide Supreme water oven to 126F/52C.
  2. Season both sides of the meat generously with pepper and put into a cooking pouch; put one pat of butter and a sprig of rosemary onto the meat and vacuum seal the pouch.
  3. Submerge the pouch in the water oven to cook for 3 hours.
  4. When ready to finish, on the stovetop, preheat a cast iron skillet to very hot.
  5. Remove the meat from the pouch and pat thoroughly dry.
  6. Add the remaining butter to the skillet and when foamy, sear the meat about 1 minute on each side until nicely browned.
  7. Remove to a warm plate to rest for 5 minutes before slicing and serving.

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.

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.

Maple and Fig Lamb Ribs

… with Goat Cheese and Walnut Dust
Courtesy of Chef Elise Wiggins (Panzano, Denver, CO)
Serves 5

For the ribs

  • 1/4 cup (60 ml) vegetable oil
  • 2 garlic cloves, peeled and minced
  • 4 tablespoons finely (60 ml) chopped rosemary
  • 2 tablespoons (30 ml) fennel pollen
  • 1 teaspoon (5 ml) black pepper
  • 1 teaspoon (5 ml) cayenne, divided use
  • 2 1/2 teaspoons (12.5 ml) salt, divided use
  • 2 half racks lamb ribs

For the fig syrup

  • ½ cup (120 ml) fig preserves
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) Champagne vinegar

For garnish (dust)

  • 10 ounces (285 g) young goat cheese, crumbled
  • 4 ounces (113 g) finely chopped roasted walnuts
  • 5 tablespoons (13 g) roughly chopped Italian parsley


  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
  2. Marinate the lamb racks:
    1. In a small bowl, stir together the oil, garlic, rosemary, fennel pollen, pepper, 2 teaspoons of the salt, and ½ teaspoon of the cayenne.
    2. Pat the lamb dry and rub the meat all over with the spice mixture.
    3. Transfer to racks to a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 18 hours.
  4. Before finishing the lamb, in a heavy saucepan, on the stovetop, combine the fig preserves, maple syrup, and vinegar, and the remaining 1/2 teaspoon each of the cayenne and salt and bring to a simmer, stirring occasionally. Set aside.
  5. Remove pouch from water bath and if not ready to finish, quick chill the pouches submerged in ice water for 20 minutes and refrigerate until ready to proceed.
  6. To finish the cooked racks, preheat a broiler or well-oiled grill to high heat. Brush the racks with the fig syrup all over and sear them until you achieve the desired surface char.
  7. Remove racks, brush again with the fig syrup, and cut between the bones.
  8. Arrange ribs in a stack on serving plates and garnish with crumbled goat cheese, chopped walnuts, and Italian parsley.

Sous Vide Steak (or Chicken) Quesadillas

QuesadillaServes 4

For the meat

  • 1 pound (0.9 kg) flank steak – OR –
  • 1 pound (0.9 kg) chicken tenders, cut into bite sized pieces

For the spice mix

  • 1 teaspoon (5 ml) sea salt
  • 1 teaspoon (5 ml) paprika
  • ½ teaspoon (2.5 ml) garlic powder
  • ½ teaspoon (2.5 ml) onion powder
  • ½ teaspoon (2.5 ml) ground cumin
  • ½ teaspoon (2.5 ml) dry mustard powder
  • ¼ teaspoon (1.25 ml) ground black pepper
  • 1/8 teaspoon (0.6 ml) cayenne pepper (or to taste)

For the vegetables

  • 1 green bell pepper, stemmed, seeded, and sliced
  • 1 sweet onion, peeled and thinly sliced
  • 2 tablespoons (30 ml) olive oil

Additional for assembly

  • 8 flour tortillas
  • 2 ½ cups (about 6 ounces/180 g) Mexican blend cheese
  • 1 tomato, seeded and diced
  • handful fresh cilantro, chopped
  • 4 tablespoons (60 ml) sour cream, optional
  • 4 lime wedges


  1. Fill and preheat the SousVide Supreme water oven and set the temperature to 130F/54.5C for steak or 146F/63.5C for chicken.
  2. Combine all spice mix ingredients and use to season the meat on all sides; put meat into a cooking pouch and vacuum seal.
  3. Submerge in the water oven to cook (steak for 4 hours/ chicken for 1 hour.
  4. Prior to serving, heat olive oil in a skillet on the stovetop and sauté the bell pepper and onions until lightly golden on the edges. Keep warm for assembly.
  5. Remove the steak from the water oven and pat dry.
  6.  Preheat a lightly oiled griddle on the stovetop and sear the meat on both sides to impart flavor. Cool a moment and then, if using steak, slice it into strips for assembly.
  7.  Assemble the quesadillas: lay out 4 tortillas and top with half the cheese. Divide the meat, cooked vegetables among them, and top with remaining cheese. Top with another tortilla.
  8. Toast the quesadillas on the griddle until beginning to brown on the bottom, then flip and brown the other side, giving the cheese plenty of time to melt.
  9. Cut each quesadilla into wedges; scatter the diced tomatoes and cilantro over the tops and serve with sour cream and lime wedges.


Serves 2 as a meal, 6 as an appetizer



  • 12 ounces (12 large/300 g) prawns or langoustine*, peeled and deveined
  • 4 cloves roasted garlic, peeled and minced
  • 1 teaspoon (5 ml) Herbes de Provence
  • 1 pinch sea salt
    1 pinch pepper
  • 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces
  • Chives, finely minced, optional garnish

*Scampi are prawns or langoustine, but large shrimp can also be used to make the dish.


  1. Fill and preheat the SousVide Supreme to 136F/58C.
  2. Put the shrimp into a large (gallon/3.8 liter) cooking pouch, add the butter and garlic to the pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 30 minutes.
  4. Remove shrimp from pouch, season with salt and pepper while hot, garnish with minced chives
  5. Transfer the shrimp along with the pouch juices to a platter and serve with crusty bread or toss with some hot buttered pasta.