New

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.

Makes 6 to 8 servings

INGREDIENTS

• 5 egg yolks
• 1 cup (190 g) sugar
• 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water
• pinch sea salt
• 1 1/2 cup (360 ml) half and half (light cream)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 140F/60C.
2. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix.
3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
4. Submerge pouch in the water oven to cook for 20 minutes. Pull the pouch from the water oven once or twice during cooking and agitate the contents, then return to the water bath.
5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 20 minutes, then refrigerate for at least 2 hours or until thoroughly chilled.
6. When ready to churn, transfer the custard mixture to an ice cream maker and freeze according to maker’s instructions.
7. When churned, eat as soft ice cream or for a firmer texture, scoop into a freezer-safe container and store in the freezer for a few hours.

Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, Tuscan Cookery School)

INGREDIENTS

• 1 quart + 1 ounce (1 liter) heavy cream
• 1 cup (200 g) sugar
• 8 egg yolks
• 5 saffron threads
• Additional sugar for finishing

DIRECTIONS

1. Warm the heavy cream in a pan on the stovetop, bringing it to 140F to 158F (60 to 70C).
2. Add the saffron threads and seal the pot with plastic wrap (cling film), remove from the heat, and let steep for 2 hours.
3. After two hours, return the pan to the stovetop and bring the heavy cream up to to 176F/80C.
4. Fill and preheat the water oven to 185F/85C.
5. In a bowl, beat the egg yolks with the sugar until the sugar is almost fully dissolved and the eggs are pale and fluffy.
6. Slowly pour in the hot cream, one ladle at a time, whisking it into the eggs to temper them. Blend well.
7. Transfer the custard mixture to a large (gallon/3.8 liter) zip-closure cooking pouch and using the displacement method (Archimedes’ Principle), evacuate the air and zip the seal.
8. Submerge the pouch in the water oven to cook for 1 hour.
9. When the custard mixture has cooked, open the pouch, pour the mixture into individual ramekins; cover and refrigerate for 24 hours.
10. Before serving, bring the custards to room temperature; lightly dust the top of each individual ramekin with sugar and using a blow torch, burn the sugar until golden brown.
11. Serve immediately.

…with Potato Velloute and Glazed Cipollini Onions
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – A Tuscan Cookery School)
Serves 4

INGREDIENTS

• 1 pound (450 g) pork belly with rind
• salt and freshly ground black pepper to taste
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 teaspoon (5 ml) fresh rosemary leaves
• 1 teaspoon (5 ml) fresh sage, roughly chopped

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 147F/64C.
2. In a bowl, mix together all seasoning ingredients and rub onto the pork belly until evenly distributed.
3. Put the pork belly into a cooking pouch and vacuum seal.
4. Submerge the pouch in the water oven to cook for at least 18 hours and up to 24 hours is even better!
5. Remove from pouch and portion the pork belly into four 1-inch (2.5-cm) thick slices.
6. On the stovetop, brush a heavy cast iron skillet lightly with extra virgin olive oil and heat on high. Sear the belly, rind side down, until golden and crunchy.

Potato Velloute
(Note: this accompaniment is not prepared sous vide.)

INGREDIENTS

• 3 tablespoons (45 ml) extra virgin olive oil
• 1 medium white onion, peeled and finely julienned
• 3 medium potatoes, peeled and chopped
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) beef broth
• salt and pepper to taste

DIRECTIONS

1. Heat the oil in a medium heavy gauge pot on low heat; add the onion and cook until soft, stirring for about 6 to 8 minutes.
2. Add the potatoes and stir to coat well. Cook for 5 minutes.
3. Add the white wine and let it evaporate.
4. Add the broth and keep cooking until the potatoes are fork tender.
5. Season with salt and pepper and then puree with immersion blender (or transfer to a jar blender or food processor and puree).

Balsamic Pan-seared Cipollini Onions
(Note: This accompaniment is not prepared sous vide.)

INGREDIENTS

• 12 cipollini onions, peeled
• 4 tablespoons (60 ml) extra virgin olive oil
• salt and pepper to taste
• 1/2 cup (120 ml) white wine vinegar
• 1 tablespoon (15 ml) sugar
• 2 1/2 cups (600 ml) wate
• To finish the onions
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 tablespoon (15 ml) balsamic vinegar

DIRECTIONS

1. Heat the oil and saute the onions until lightly golden, approx 5 minutes, stirring frequently.
2. Season to taste with salt and pepper; add vinegar and sugar and cook for 5 minutes or until vinegar has evaporated.
3. Pour in water and cover; lower the heat and let cook until fork tender.
4. Heat a heavy skillet on medium high and pan sear the onions with the olive oil and balsamic until lightly brown and glossy.

Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – Tuscan Cookery School)
Serves 4

INGREDIENTS

• 15 ounces (427 g) veal fillet (tenderloin)
• salt and freshly ground black pepper
• 3 tablespoons (45 ml) extra virgin olive oil
• 3 drops balsamic vinegar (concentrated)

For searing

• 2 tablespoons (30 ml) extra virgin olive oil
• 1 teaspoon (5 g) unsalted butter

DIRECTIONS

1. Use a square of plastic wrap (cling film) to roll the veal fillet into a round log.
2. Twist the ends of the plastic to secure and refrigerate the veal for 6 hours.
3. When ready to cook, fill and preheat the SousVide Supreme water oven to 142F/61C.
4. Whisk together the salt, pepper, olive oil, and balsamic in a small bowl. Unwrap the veal and rub it all over with the seasoned oil.
5. Put the veal into a cooking pouch and vacuum seal.
6. Submerge the pouch in the water oven to cook for at least 45 minutes, though up to several hours would not harm the texture.
7. When ready to serve, heat a lightly oiled pan over high heat. Add the olive oil and butter and sear on the surface for a few minutes, turning it several times for even color.
8. Slice and serve with Asperagi and Pamigiano Reggiano Fondue (recipes follow).

Parmigiano Reggiano Fondue
(Note: This accompaniment is not a sous vide cooked recipe.)

INGREDIENTS

• 10 ounces (300 ml) heavy cream
• 2 (about 40 g combined) egg yolks
• 2/3 cup (120 g) parmigiano reggiano, grated
• salt and pepper to taste

DIRECTIONS

1. Pour the cream into a medium saucepan and bring just to the boil.
2. Remove from heat and using an immersion blender, blend in parmigiano and egg yolks.
3. Season with salt and pepper to taste

Asparagi
Serves 2

INGREDIENTS

• 8 asparagus spears, trimmed
• 2 tablespoons (30 ml) extra virgin olive oil
• Salt and pepper to taste

DIRECTIONS

1. Cook the asparagus sous vide, if you like, according to the instructions found here and serve warm, straight from the pouch.
2. If you prefer to cook them on the stovetop:
   1. Bring a pot of water to full boil and add salt to your taste.
   2. Add asparagus spears and cook for 3 to 4 minutes.
   3. Drain and shock in ice cold water to maintain brilliant color.
   4. Right before serving, quickly pan sear with the olive oil and season to taste with salt and pepper.

Courtesy of Vicky McDonald
Serves 4

INGREDIENTS

• 1 teaspoon (5 ml) melted butter (for greasing ramekins)
• 2 large eggs
• 5 tablespoons (75 g) of sugar
• ¼ cup (60 ml) lemon juice
• ½ tablespoon (7ml) grated lemon zest
• 1/3 cup (80 ml) milk
• ¼ cup (35 g) all-purpose white flour
• 1 tablespoon (15 ml) powdered sugar, to serve

DIRECTIONS

1. Use your water oven as a bain Marie: elevate the bottom perforated grill of the water oven on a non-rusting baking (or roasting) rack.
2. Arrange four ramekins, about half filled with water, on the raised grill and fill the water oven until the water reaches half way up the side of the ramekins.
3. Remove, empty, and dry the ramekins and grease each one with the melted butter.
4. Preheat the SousVide Supreme to 185F/85C.
5. Separate the eggs and put the yolks into a large bowl and reserve the whites for use later in the recipe.
6. Add the sugar, lemon juice, lemon zest, milk and flour to the egg yolks and beat well with a hand whisk, until all the ingredients are combined.
7. Meanwhile, in a large bowl, beat the egg whites until they form stiff peaks.
8. Gently fold the eggs whites into the yolks, one third at a time until all the egg whites have been incorporated. Make sure not to over stir or it will deflate the mixture.
9. Divide the mixture evenly among the four ramekins.
10. Tent a square of aluminum foil over the ramekins to divert drips from the lid.
11. Arrange the ramekins on the baking rack in the preheated water oven and set the timer for 45 minutes.
12. After 45 minutes, remove the puddings from the water bath using an oven glove or tongs.
13. Allow them to cool for ten minutes before serving.
14. Dust with a sprinkling of powdered sugar, and serve with some freshly whipped cream, or vanilla ice-cream.

Courtesy of Chef Craig Plainfield
Serves 4

For the salmon

• 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed*
• ½ cup (120 g) kosher salt
• ½ cup (100 g) brown sugar
• 1 tablespoon (15 ml) Applewood liquid smoke
• ½ teaspoon (2.5 ml) freshly ground pepper
• 1 teaspoon (5 ml) chopped fresh dill
• 1 to 2 tablespoons (15 to 30 ml) olive oil, for grilling

For the hollandaise

• 3 egg yolks
• 4 ounces (one stick/ 114g) butter, melted
• ½ teaspoon (2.5 ml) salt
• ½ teaspoon (2.5 ml) Dijon mustard
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) chopped fresh dill
• 1 tablespoon (15 ml) chopped capers
• Additional salt, lemon juice, and/or dill to taste

For the artichokes

• 4 artichokes, trimmed and choke removed
• Lemon juice
• Salt and pepper to taste

DIRECTIONS

1. Cure the salmon:
   1. Mix the salt, sugar, pepper, dill and liquid smoke together to form a paste.
   2. Smear this paste all over the steaks to cover them as much as possible. If you can’t get them completely covered just make more paste.
   3. Put the salmon steaks onto a plate, cover with plastic wrap (cling film) and refrigerate for not longer than 1 hour.
   4. Rinse the steaks completely free of the paste and pat them dry with paper towels (kitchen paper).
2. Put the steaks (two at a time) into cooking pouches and vacuum seal them. Refrigerate the pouches until ready to cook.
3. Meanwhile, prep and cook the artichokes, according according the recipe here, but substitute the Hollandaise in this recipe for the Lemon Butter.
4. Once the artichokes have cooked, drop the temperature in the water oven to 149F/66C to make the Hollandaise sauce.
   1. Put the eggyolks, butter, salt, mustard, and lemon juice into a glass canning jar and tightly seal with a ring and cap. (You can also use a zip-closure cooking pouch, remove the air using the displacement method and zip the seal.)
   2. Submerge the jar (or pouch) in the water oven to cook for 45 minutes.
   3. Remove the hollandaise, open, and add the dill and capers.
   4. Pour the sauce into a blender or food processor and emulsify until it is thick and smooth. (If you have an immersion blender, you can put it directly into the glass jar to emulsify. Do not attempt to blend in the zip-closure pouch, as the blades could cut the pouch.)
   5. Put the sauce back into the jar or pouch, seal, and return to the water bath to keep warm while the salmon cooks.
5. Return the pouch of cooked artichokes to the water oven to re-warm.
6. Lower the temperature in the water oven to 134F/56.5C or your preferred temperature for salmon. (Rare 116F/47C; medium rare 126F/52C; medium 140F/60C. If you like your fish a little more done than medium you can adjust with time spent on the grill at the finish.)
7. Submerge the pouches of salmon in the water oven to cook for 1 hour, alongside the hollandaise and artichokes.
8. Meanwhile fire a well-oiled grill or grill pan to very hot.
9. When the salmon has cooked, remove it and the artichokes to a tray that you can take to the grill. Leave the sauce in to keep warm.
10. Remove the twine or rubber bands from the salmon, if needed.
11. Brush both the artichokes and salmon with a little of the olive oil. Season the artichokes with salt and pepper. The salmon should be seasoned enough from the cure.
12. Put the steaks and artichokes (flat side down) and let them sear for 30 seconds to 1 minute on each side, until they are golden. If you like your fish more than medium then continue to grill them until they are as cooked as you like.
13. Remove to a warm serving platter, arranging the artichokes around the salmon flat side up.
14. Remove the sauce jar from the water oven and drape the sauce over the salmon and artichokes.
15. Serve the rest of the sauce in a separate dish.
16. You can garnish your platter with lemons, branches of fresh dill and a sprinkle of course sea salt (maybe even smoked salt) for crunch.
17. Serve immediately.

*How To Bone the Salmon Steak
The salmon steaks can be left with the bones in or you can debone them to make nice round ‘steaks’ as shown in the video. Here’s how.

1. Insert a sharp knife through one ‘flap’ just below the center bone and remove the bones from the flap by sliding the knife down its length just under the bones. Repeat with the other flap.
2. Lift the skin from each flap, starting at the loose end, inserting the knife blade across the flap, keeping it just above the skin and running the blade along the length of the flap to the level of the center bone. Repeat with the other flap. Do not cut away the skin flaps.
3. Tuck the flesh of each flap to the center to fill the space left by removing the center bone and wrap the skin flaps around the perimeter to make a nice round ‘steak’.
4. Secure the steak around its circumference with twine or a large rubber band to help keep the shape.

Serves 4

INGREDIENTS

• 5 small bananas, firm but ripe, peeled and cut into chunks
• 1 cup (200 g) brown sugar
• 2 cinnamon sticks
• 6 whole cloves
• Whipped cream or vanilla ice cream for serving

DIRECTIONS
1. Fill and preheat the SousVide Supreme water oven to 176F/80C.
2. Put the bananas, brown sugar, cinnamon sticks, and cloves into a small cooking pouch and vacuum seal. Use the Gentle setting, if available, to avoid crushing the fruit. (Interrupt the sealing by forcing the seal if the fruit begins to be crushed.)
3. Submerge the pouch in the water oven to cook for 30 to 40 minutes, until bananas are soft and the sugar has melted.
4. Remove and allow to cool slightly.
5. Open pouch and remove the cinnamon sticks and cloves.
6. Serve bananas warm in a bowl topped with whipped cream or over vanilla ice cream.

Makes about 2 cups (480 ml)

INGREDIENTS

• 2 onions, peeled and diced
• 2 green bell peppers, stemmed, seeded, and diced
• 3/4 cup (180 ml) olive oil
• ¼ teaspoon (1.25 ml) salt
• 1/8 teaspoon (0.6 ml) ground black pepper
• ½ cup (240 ml) white vinegar

DIRECTIONS

1. Fill and preheat the water oven to 183F/84C.
2. Put all ingredients into a small zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
3. Submerge the pouch in the water oven to cook for at least 45 minutes and up to 2 hours.
4. Remove from the water bath and allow the pouch to cool enough to handle.
5. Using your hands, crush the sauce through the pouch to a slightly chunky consistency.
6. Open the pouch, stir in the vinegar, and serve as an accompaniment to roasted or grill meat, fish, poultry, or vegetables.