Gourmet

Sous Vide Black Pepper and Port Foie Gras

Courtesy of Chef Sean Heather
Serves 4 to 6

1 lobe (400 – 500 g) foie gras
1 tablespoon (16 g) kosher salt
1 ½ teaspoon (8 g) freshly cracked black pepper
2 ounces plus 2 teaspoons (70 ml) tawny port

Directions

1) Fill and preheat the SousVide Supreme to 132F/55.5C
2) Bring foie gras to room temperature and remove all veins to the best of your ability.
3) Season the foie gras with the salt, pepper and port.
4) Form the foie gras into a shape of a log; wrap in plastic wrap (cling film) really tightly and refrigerate overnight.
5) Put the wrapped log into a cooking pouch and vacuum seal. (Do not let the vacuum crush the log.)
6) Submerge the pouch in the water bath and cook for 40 minutes.
7) After the 40 minutes, immediately plunge the pouch into an ice water bath to chill, about 15 to 20 minutes.
8) Remove the foie from the pouch, remove the plastic wrap, and serve.

To serve:
Slice the foie gras and serve with preserved fruits (tart or sweet) , honey or pickled vegetables.

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (zencancook.com)
Serves 4

INGREDIENTS

For the cured salmon belly

  • 1 pound (454 g) King salmon belly
  • 1/4 cup (60 ml) dark amber maple syrup
  • 1/4 cup (60 ml) soy sauce

For the stir-fry and soy ginger vinaigrette

  • 4 ounces (114 g) soy beans, blanched
  • 4 ounces (114 g) boiled peanuts
  • 4 ounces (114 g) shimeji mushrooms
  • pickled eggplant
  • salt and pepper to taste
  • ¼ cup (60 ml) rice vinegar
  • 3 tablespoons (45 ml) maple syrup
  • ¼ cup (60 ml) soy sauce
  • 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated
  • ½ cup (120 ml) peanut oil

To finish the dish

  • 1 charcoal grill
  • Binchō-tan charcoal
  • Fleur de sel

 

INSTRUCTIONS

  1. First, cure the salmon belly
    1. Combine the soy sauce and the maple syrup in a small bowl.
    2. Put the salmon belly into a cooking pouch or zip-closure bag and pour the mixture over it.
    3. Seal the pouch and marinate, refrigerated, for 24 hours.
  2. When ready to cook, fill and preheat the SousVide Supreme to 122F/50C.
  3. Remove the salmon from the marinade; discard the marinade.
  4. Put the salmon belly into a clean cooking pouch and vacuum seal. (Vacuum on low if your sealer has this setting.)
  5. Submerge the pouch in the water and cook for 20 minutes.
  6. Meanwhile, prepare the stir-fry and soy ginger vinaigrette:
    1. In a stir-fry pan heat some peanut oil.
    2. In a bowl, combine the blanched soy beans, the boiled peanuts and the shimeji mushrooms.
    3. Season with salt and pepper and stir-fry for 30 seconds.
    4. Add the pickled eggplant (found at Japanese stores) and cook for a few seconds more.
    5. Keep warm.
    6. Combine the rice vinegar, the maple syrup, the soy sauce and the grated ginger in a small bowl. Add the peanut oil and whisk until emulsified. Set aside.

To finish the dish:

  1. Prepare a charcoal grill outdoors or in a very well-ventilated place.
  2. When the fire has subsided and the coals are red hot place a grill on top.
  3. Grill the salmon on the hot coals until nicely caramelized on the outside.
  4. Sprinkle with fleur de sel.
  5. Serve with the soy bean stir-fry and the soy-ginger vinaigrette on the side.

Halibut Beurre Rouge

…with Shaved Asparagus, Morels, and Heirloom Potatoes
Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois

Serves 4

Halibut Beurre Rouge

Cooking time: 20 minutes

INGREDIENTS

  • 4 (6 oz/180 g each) halibut fillets
  • 1 stick (4 oz/113 g) unsalted butter
  • Salt, to taste
  • 4 sprigs thyme

For the plating

  • Heirloom Potatoes (recipe follows)
  • Shaved Asparagus with Balsamic Vinaigrette (recipe follows)
  • Morels (recipe follows)
  • Beurre Rouge (recipe follows)

 

INSTRUCTIONS

For the halibut

  1. Fill and preheat the SousVide Supreme water oven to 132°F (55.5C).
  2. Season the halibut on both sides with salt.
  3. Put the fillets, two to a pouch, into small (1 quart/0.9 liter) cooking pouches, along with the butter and sprigs of thyme and vacuum seal.
  4. Submerge the pouches in the water bath and cook for 20 minutes.
  5. Remove and keep warm.

Chef’s Recommended Plating

  1. Arrange the heirloom potatoes in the center of heated plates and spoon the beurre rouge around them.
  2. Scatter a few morels around the dish.
  3. Remove the halibut from the pouch and very gently place a fillet atop the potatoes.
  4. Gently position a pile of shaved asparagus atop the halibut and serve.

Continue reading

Thai Glazed Pork Ribs

with Watermelon Jicama Salsa

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Thai Glazed Pork Ribs cooked sous vide with SousVide Supreme!

Courtesy of Chef Jason Wilson, Crush, Seattle, WA
Serves 4

INGREDIENTS

  • 3 pounds (1.5 kg) baby back pork ribs

For the glaze

  • 1/4 cup (60 ml) hoisin sauce
  • 1 tablespoon (15 ml) peeled, sliced garlic
  • 2 tablespoons (30 ml) chopped lemongrass
  • 1 cup (240 ml) soy sauce
  • 1/4 cup (60 ml) fish sauce
  • 2 tablespoons (30 ml) brown sugar
  • 3 tablespoons (45 ml) finely chopped ginger
  • 10 kaffir lime leaves (optional)
  • 1 teaspoon (5 ml) kosher salt

For the salsa

  • 1/2 pound (227 g) fresh jicama, peeled and diced
  • 2 pods star anise
  • 1 cinnamon stick
  • 1/4 cup (60 ml) fresh lime juice
  • 2 tablespoons (30 ml) finely chopped red jalapenos
  • 2 cups (300 g) fresh watermelon, peeled and diced
  • 2 tablespoons (30 ml) Chinese five spice powder
  • 10 leaves fresh mint, roughly chopped

For fresh herb garnish

  • 10 leaves fresh Thai basil, roughly chopped
  • 10 stems fresh cilantro, roughly chopped
  • 2 scallions, green and white parts, chopped
  • 10 leaves fresh mint, finely chopped

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 160F/71C.
  2. Separate the pork rack into individual ribs and reserve refrigerated.
  3. In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze.
  4. Put 4 to 6 ribs in an even single layer into several small (quart/0.9 liter) cooking pouches.
  5. Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them.
  6. Submerge the pouches in the water oven and cook for 18 hours.
  7. When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes.
  8. Reset the temperature of the SousVide Supreme to 150F/65C, adding a little cold water to the bath to hasten the cooling.
  9. Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15minutes.
  10. In a bowl, toss the jicama with the star anise, cinnamon, lime juice and jalapenos, pour into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  11. Submerge the pouch and cook for 15 minutes.
  12. Put the watermelon in an even layer into a small (quart/0.9 liter) cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal.
  13. Submerge the pouch and cook alongside the jicama for an additional 5 minutes.
  14. Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa.
  15. Season the salsa with a little of kosher salt to your taste and set aside.
  16. Preheat the traditional oven broiler to high.
  17. Put the ribs on a broiling pan, brush them with the sauce reduction and broil for 8 to 10 minutes to caramelize.
  18. Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.

Saffron-scented Halibut

with Tomato Basil Compote and Zucchini

Saffron-scented Halibut

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson (Crush, Seattle WA)

Serves 4

INGREDIENTS

For the halibut

  • 4 (5 ounce/150 g) halibut fillets, fresh and boneless
  • 2 to 3 tablespoons (30 to 45 ml) kosher or sea salt, divided use
  • 1/3 cup (80 ml) fish (or vegetable) stock
  • 3 tablespoons (15 ml) butter
  • 15 threads Spanish saffron
  • 1 tablespoon (15 ml) orange zest, chopped well
  • 3 tablespoons (45 ml) extra virgin olive oil, divided use
  • 1 tablespoon (15 ml) finely chopped garlic
  • 2 tablespoons (30 ml) finely chopped shallots
  • 2 tablespoons (30 ml) water

For the tomato compote

  • 1/2 cup (120 g) fresh cherry tomatoes, sliced in half lengthwise
  • 3 tablespoons (45 ml) fresh chopped basil
  • 1/2 teaspoon (7.5 ml) ground black pepper
  • 1 tablespoon (15 ml) orange zest, chopped well

For the zucchini

  • 2 whole green zucchini
  • 1 tablespoon (15 ml) chopped mint
  • 1 teaspoon (5 ml) lemon zest
  • 1 tablespoon (5 ml) chopped parsley
  • 2 tablespoons (30 ml) minced chives (for garnish)

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. Cut the halibut into thick, even cubes, season it with a little salt, and set aside.
  3. In a saucepan over low heat, simmer the fish stock, butter, saffron, orange zest, and a pinch of salt and whisk for 3 minutes.
  4. Put the fillets, two to a pouch, into small (quart/0.9 liter) cooking pouches and pour the saffron and butter mixture over the fish, dividing it evenly between the pouches.
  5. Vacuum seal the pouches and set aside.
  6. In a saucepan over medium high heat, warm 2 tablespoons (30 ml) of the olive oil; toast the garlic in the oil until golden, then add the shallots and water and cook for 3 to 4 minutes.
  7. Add the tomatoes, basil, black pepper and orange zest to the saucepan and stir to combine. Remove from heat and set aside to cool.
  8. Put the tomato mixture into a small (quart/0.9 liter) cooking pouch, vacuum seal, and set aside.
  9. Trim the ends from the zucchini and season with the remaining olive oil, a bit of salt, the lemon zest and parsley.
  10. Put the zucchini into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  11. Submerge all the pouches in the water oven and set the timer for 12 minutes.
  12. Remove the zucchini and tomato compote pouches and reset the timer for 5 minutes to finish cooking the fish.
  13. Meanwhile, using a vegetable peeler, make ‘ribbons’ of zucchini and toss them with the residual liquid from the cooking pouch. Fold the ribbons and arrange them on the serving plate.
  14. Remove the fish and plate it on a bed of zucchini ribbons, topped with the tomato compote and a sprinkling of fresh chives.

Tuscan Rib Eye Steak

With Bacon Potatoes & Balsamic Onions

Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 4

Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

INGREDIENTS

For the potatoes

  • 1/4 cup (60 ml) rendered bacon fat
  • 4 sprigs thyme
  • kosher salt as needed to season
  • 3/4 pound (12 ounces/135g) fingerling potatoes, washed

For the onions

  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (5 ml) orange zest
  • 1/4 cup (60 ml) balsamic vinegar
  • 1 teaspoon (5 ml) kosher salt
  • 2/3 cup (5 ounces/87g) sliced red onions

For the steaks

  • 4 tablespoons (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) finely chopped garlic
  • 1 tablespoon (15 ml) ground black pepper
  • 1 tablespoon (15 ml) ground fennel
  • 2 tablespoons (30 ml) chopped anchovies
  • 2 tablespoons (30 ml) chopped parsley
  • 1 tablespoon (15 ml) chopped rosemary
  • 4 (10 to 12 ounce/300 to 360 g) natural boneless rib eye steaks

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 168F/75.5C.
  2. In a skillet over medium heat, add the bacon fat, thyme, and 1 teaspoon (5 ml) kosher salt and simmer for 2 minutes.
  3. Slice the fingerling potatoes into 1/2-inch (1.25 cm) coins, toss them in bacon fat; put the fat mixture and potatoes into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
  4. Submerge the pouch in the water oven and cook for 40 minutes.
  5. Meanwhile, in a skillet over medium heat, simmer the honey, butter, orange zest, and balsamic vinegar for 5 minutes.
  6. Season the onions with kosher salt, add them to the skillet and toss to coat.
  7. Pour the onions into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  8. Submerge the pouch of onions in the water oven and cook them, along with the potatoes, for 30 minutes.
  9. When the cooking time for the vegetables has elapsed, reset the temperature of the water oven to 134F/56.5C. Add some cold water or ice cubes to drop the temperature more quickly. (If you have room, you can leave the vegetables in the water along with the steaks. If not, remove and wrap the vegetable pouches in foil to keep warm.)
  10. Meanwhile make the marinade, in a skillet over medium heat; warm 2 tablespoons of the olive oil and simmer the garlic until golden brown, roughly 4 minutes, then add the black pepper, fennel, anchovies, parsley and rosemary. Remove from heat.
  11. Lightly season the steaks with kosher salt and rub the marinade over both sides.
  12. Put the steaks into individual small (quart/0.9 liter) cooking pouches and vacuum seal.
  13. Submerge the steaks in the water oven and cook for 30 minutes.
  14. Heat a lightly oiled grill or cast iron pan to high heat, remove the steaks from the vacuum pouch, and finish them with a quick sear to caramelize the surface.
  15. Warm the potatoes and onions, if needed, and plate the dish.

For presentation: Layer the potatoes on the plate and nest the onions to the side.  Slice the steak and arrange it atop the potatoes and onions.  Garnish with a sprinkling of fresh chives, a drizzle of extra virgin olive oil, a sprinkle of black pepper, and a drizzle of the sauce from the onions.

Herb Roasted Pheasant Breast

With Asparagus & Pickled Mushrooms

Herb Roasted Pheasant Breast #sousvideWatch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.

Courtesy of Chef Jason Wilson, Crush, Seattle, WA
Serves 4

INGREDIENTS

For the pheasant

  • 3 tablespoons (45 ml) butter
  • 1 tablespoon (15 ml) finely chopped thyme
  • 1 tablespoon (15 ml) finely chopped chives
  • 1 tablespoon (15 ml) finely chopped parsley
  • 1 tablespoon (15 ml) finely chopped sage
  • 3 tablespoons (45 ml) finely chopped shallots
  • ½ cup (120 ml) chicken stock
  • 1 teaspoon (5 ml) kosher salt or sea salt
  • 4 (5-ounce/150 g each) boneless pheasant breasts, skin on (organic chicken can be substituted)
  • Olive oil for final sear

For the asparagus

  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 teaspoon (5 ml) lemon zest
  • 1 teaspoon (5 ml) finely chopped garlic
  • 1 tablespoon (15 ml) finely chopped mint
  • 12 spears large fresh asparagus, trimmed and 2/3 length of stalks peeled

For the mushrooms

  • 2 tablespoons (30 ml) pickling spice
  • 2 tablespoons (30 ml) sugar
  • 1/4 cup (60 ml) Champagne vinegar
  • 1/4 cup (60 ml) apple juice
  • Kosher Salt as needed to season to taste.
  • 1 cup (59 g) gourmet mushrooms (chanterelles, morels, oyster, porcini)

 

INSTRUCTIONS

  1. Fill and preheat the Sous Vide Supreme to 146F/63.5C.
  2. In a saucepan over medium heat, melt the butter and add the thyme, chives, parsley, sage, shallots, chicken stock, and salt and simmer for 3 minutes, whisking lightly.
  3. Season the pheasant lightly with salt on both sides and put them, two to a pouch, into small (quart/0.9 liter) cooking pouches.
  4. Spoon the herb mixture over the pheasant breasts, dividing the mixture evenly between the pouches, and vacuum seal.
  5. Submerge the pouches in the water oven and cook for 35 minutes. (Set the timer.)
  6. Meanwhile, in a skillet over medium heat, simmer the garlic in extra virgin olive oil with a pinch of salt; add the mint and lemon zest and continue to cook for 4 minutes.
  7. Add the asparagus to the skillet and toss to coat with the herbed oil; put the spears, in a single layer, side by side, into a small (quart/0.9 liter) cooking pouch, and vacuum seal. Set aside.
  8. Next, prepare the pickling brine. In a saucepan, whisk together the pickling spice, sugar, 2 teaspoons of kosher salt, vinegar and apple juice and simmer for 5 minutes.
  9. Put the mushrooms into a small (quart/0.9 liter) cooking pouch, pour the pickling brine over the mushrooms and vacuum seal.
  10. When the timer indicates that the pheasant has cooked for 35 minutes, add the asparagus and mushroom pouches to the water oven and reset timer for 10 minutes.
  11. Remove all items from the water bath when the timer sounds.
  12. To finish, heat olive oil in a skillet over medium high heat. Remove the pheasant breast from its pouch and sauté until golden brown on both sides.
  13. Plate the dish.