Veal Filleto with Parmigiano Reggiano Fondue and Asparagi

Veal Fillet with Parmigiano Reggiano Fondue and Asparagi Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – Tuscan Cookery School)
Serves 4


  • 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


  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.)


  • 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


  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

Serves 2


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


  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.

Lemon Budino (An Italian Lemon Pudding)

Courtesy of Vicky McDonald
Serves 4



  • 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


  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.

Salmon Steaks with Artichokes and Dill Caper Hollandaise

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


  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.

Salmon Steaks with Artichokes and Dill Caper Hollandaise

Doce de Banana

Serves 4

Doce de Banana


  • 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

1. Fill and preheat the SousVide Supreme water oven to 176F/??C.
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 and remove the cinnamon sticks and cloves.
6. Serve warm in a bowl topped with whipped cream or over vanilla ice cream.

Mohlo a Campanha (Brazilian Tomato Condiment)

Makes about 2 cups (480 ml)

Mohlo a Companha


  • 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


  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.


Makes 4 cocktails



  • 16 ounces (480 ml) cachaça (Brazilian sugar cane brandy)
  • 4 ounces (120 ml) Lime-infused Simple Syrup
  • 4 ounces (120 ml) freshly squeeze limejuice
  • plenty of cracked ice
  • 4 lime wheels, for garnishing each glass


  1. Put ice into a 2 quart pitcher.
  2. Add all ingredients, except lime wheel garnish
  3. Stir until well chilled
  4. Add fresh cracked ice to four glasses, fill with the cocktail, and garnish with a fresh lime wheel.

Feijoada (Black Bean Stew – Brazilian National Dish)

Serves 4



  • 4 slices thick bacon, diced
  • 1 small onion, peeled and chopped
  • 1 garlic clove, peeled and minced
  • medium sweet potato, peeled and diced
  • 1 small red bell pepper, stemmed, seeded, and diced
  • 3 medium tomatoes, trimmed and diced
  • 3 cup (760 ml) chicken or vegetable stock
  • 1 cup (200 g) black beans, well-rinsed
  • salt and pepper to taste
  • 4 meaty pork ribs, cooked, and meat pulled from the bone (Basic Baby Back Ribs) (leftovers are great for this!)
  • 2 Sweet and Sticky Sausages, cooked and sliced (leftovers are great!)
  • 1 mango, peeled, seeded and diced
  • chopped fresh cilantro, for garnish

For serving

  • 2 cups (320 g) cooked Arroz Braziliero
  • 1 fresh orange, sliced


  1. Fill and preheat the SousVide Supreme water oven to 195F/90.5C
  2. In a skillet on the stovetop, fry the bacon until cooked.
  3. Add the onion and garlic and continue to cook until transparent. Remove from heat and cool slightly.
  4. Add the bacon, onions and garlic, and all remaining ingredients, except the cooked meats, mango, and cilantro, to a large (gallon/3.8 liter) zip-closure cooking pouch and, using the displacement method (Archimedes’ Principle), remove the air and zip the seal.
  5. Submerge the pouch in the water oven to cook for 3 hours.
  6. Put the cooked meat and mangos into a cooking pouch and vacuum seal.
  7. Reduce the temperature of the water oven to 158F/70C adding ice cubes or chilled water to speed the fall.
  8. Submerge the pouch of meat in the water oven, along side the beans, to warm for 30 minutes.
  9. Remove the pouches and pour them both into a warmed tureen.
  10. Stir to mix, garnish with the cilantro, and serve with Arroz Braziliero and sliced fresh oranges.

Arroz Braziliero (Brazilian Rice)

Serves 6

Arroz Braziliero (Brazilian Rice)


  • ¼ cup (60 ml) olive oil
  • 2 onions, peeled and finely chopped
  • 1 ½ cups (316 g) rice
  • 1 1/2 cups (360 ml) chicken or vegetable stock
  • 1 can (14 ounces/410 g) canned diced tomatoes and their juice
  • ½ teaspoon (2.5 ml) salt or to taste
  • ¼ teaspoon (1.25 ml) ground black pepper or to taste
  • 6 sprigs fresh cilantro, for garnish


  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. In a skillet on the stove top, heat the olive oil and sauté the onions until limp.
  3. Add the rice and stir to coat. Set aside to cool slightly.
  4. When cool, put the rice into a large zip-closure cooking pouch, add the chicken or vegetable stock and the tomatoes and their juice, and season with the salt and pepper.
  5. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  6. Submerge the pouch in the water oven to cook for 45 minutes.
  7. Remove, fluff the rice with a fork, and transfer to a warm serving bow.
  8. Garnish with the cilantro and serve!

Chicken Quinoa Spring Rolls

Courtesy of Camille Koppenberg (Camille in the Kitchen)
Serves 2 as a meal, 4 as an appetizer


For the chicken

  • 1 chicken breast
  • salt and pepper
  • a few sprigs fresh cilantro

For the peanut sauce

  • ¼ cup (45 g) peanut butter
  • 2 tablespoons (30 ml) rice wine vinegar
  • ½ tablespoon (7.5 ml) soy sauce
  • ½ tablespoon (7.5 ml) agave nectar
  • ¼ teaspoon (1.25 ml) sesame oil
  • ½ tablespoon (7.5 ml) sambal oelek chili paste (if available, or Sriracha)

For the spring roll assembly

  • 1 package rice wrappers
  • thinly sliced sous vide chicken breast (from above)
  • 2 cups (370 g) Quinoa Sushi ‘Rice’ (recipe follows)
  • ½ avocado, peeled, seeded, and sliced thinly
  • ½ cucumber, peeled (if desired), seeded, and sliced into matchsticks
  • 2 small carrots, peeled and sliced into matchsticks,
  • 2 green onions, trimmed and chopped (about ¼ cup/57 g)
  • ½ cup (20 g) chopped fresh cilantro


  1. Fill and preheat the SousVide Supreme water bath to 140F/60C.
  2. Liberally season the chicken breast with salt and pepper.
  3. Put the breast into a cooking pouch along with a few sprigs of cilantro and vacuum seal
  4. Submerge the pouch in the water bath to cook for 1½ hours.
  5. Remove the chicken and submerge the pouch in ice water to quick chill and refrigerate for at least 2 hours or overnight.
  6. When ready to assemble the spring rolls, make the peanut sauce in a small bowl, by whisking together the sauce ingredients. If too thick add water and if too thin add more peanut butter. Set aside.
  7. Assemble the spring rolls:
    1. Prepare your work area by laying down a damp tea towel
    2. Line a baking pan with wet paper towels (to receive the spring rolls)
    3. Pour warm water into a pie pan or shallow bowl (large enough to lay a rice wrapper flat)
    4. Dip a rice wrapper into the warm water, leaving just long enough to soften (about 1 minute).
    5. Lay the softened wrapper flat on the damp tea towel
    6. in the middle of the wrapper  center two slices of avocado and top with two pieces of sliced chicken. Top these with a spoon of quinoa, and the cucumber, carrot, green onions and cilantro.
    7. Fold the sides over the filling and roll the wrapper like a burrito, gently, but tightly. (If you rip the wrapper, it’s ok! You can double wrap.)
  8. Serve the spring rolls with the peanut sauce for dipping.


Alternative: If you don’t want rolls, you can also make a delicious Chicken Quinoa Salad. For each serving, simply mound ½ cup (57 g) cooked Quinoa Sushi ‘Rice’ into a bowl, add slices of chicken and avocado, and top with sliced cucumber, green onions, matchstick carrots, and fresh cilantro.

Quinoa Sushi ‘Rice’
Makes about 2 cups (370 g)


  • 1 cup (170 g) uncooked quinoa
  • 1 ½ cups (360 ml) water
  • ¼ teaspoon (1.25 ml) salt
  • 1 tablespoon (15 ml) rice wine vinegar
  • 1 tablespoon (12 g) sugar


  1. Put the quinoa and water into a saucepan on the stovetop over medium high heat and bring to a boil.
  2. Reduce heat to simmer, cover, and cook for 15 to 20 minutes, until the quinoa is tender.
  3. Dissolve the sugar into the vinegar and stir this mixture into the hot rice.
  4. Allow to completely cool for using in spring rolls or in quinoa salad.


Craig’s Potato Salad

Potato saladCourtesy of Chef Craig Plainfield
Serves 4


  • 4 eggs
  • 4 cups Yukon gold potatoes, peeled and diced
  • 1 cup (about 2 stalks) celery, trimmed and diced
  • 3/4 cup (about 6) green onions, trimmed and diced
  • 3/4 cup (about 1 ½) red or green bell peppers, stemmed, seeded, and diced
  • ½ cup (about 8 slices) crisp bacon, chopped
  • ¼ cup (60 ml volume) dill pickles, chopped
  • ½ cup (120 ml) extra virgin olive oil
  • ¼ cup (60 ml) white wine vinegar
  • 2 teaspoons (10 ml) smoked salt
  • 1 teaspoon (5 ml) black pepper
  • 1 teaspoon (5 ml) chili flakes, (optional)
  • 1 tablespoon (5 ml) Dijon mustard
  • ½ cup (120 ml) mayonnaise, homemade or a top quality brand
  • ½ cup (120 ml) thick Greek-style yogurt


  1. Fill and preheat the Sous Vide Supreme water oven to 167 degrees.
  2. Put the eggs, in their shells, directly into the water oven (no pouch needed) and cook for 45 minutes. Remove the eggs and submerge in an ice water bath until cold.
  3. Raise the temperature of the water oven to 183F/84C.
  4. Put the diced potatoes, in a single layer, into a cooking pouch and vacuum seal.
  5. Submerge the pouch and cook the potatoes for 1 hour.
  6. Remove the pouch and squeeze a potato cube through the pouch to test doneness. It should crush with just a bit of yield. If the potatoes are not done return them to the water oven and cook them until they are done.
  7. Meanwhile, in a large bowl, add the celery, green onions, peppers, bacon, and pickles and combine. Peel and dice the eggs and add them to the bowl. Toss together all of the ingredients until completely mixed.
  8. Remove the potatoes from the water oven and open the pouch. Drain away any pouch liquid and pour the potatoes into the bowl on top of the vegetables.
  9. Immediately drizzle the oil over the hot potatoes. Then drizzle the vinegar over the potatoes. Then sprinkle the salt, pepper and chili flakes over the potatoes.
  10. In a small bowl, mix the mustard, mayonnaise, and yogurt together and pour this dressing over the potatoes.
  11. Mix the salad very gently but thoroughly. Chill well and serve.

Korean Pork Ribs Sous Vide

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



  • 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


  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.

Spicy Pickled Pineapple

Spicy Pickled PineappleCourtesy of Adriana Martin (
Makes about 4 cups (960 ml)


  • 3 ounces (85 g) small Brazilian chili peppers*, whole
  • 2 cups (330 g) fresh pineapple, diced in chunks
  • 1 large purple onion, peeled and cut in rounds or juliennes
  • 1 teaspoon (5 ml) pickling spice
  • 1 teaspoon (5 ml) ground red pepper
  • 1 1/2 teaspoons (7.5 ml) ground pink salt (or pickling salt)
  • 1/3 cup (80 ml) apple cider vinegar


  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. Add all ingredients to a zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air from the pouch and zip the seal.
  3. Submerge in the water oven and cook for 30 minutes.
  4. Remove from the water bath and quick chill, submerged in ice water, for 20 minutes. Transfer to a clean glass jar, with a tight fitting lid and refrigerate until ready to use (for up to a week.)

*Typical Brazilian varieties include: pimenta malagueta, cayenne, cumari de pere, arbol, fildalga, biquinho