Past Featured Recipes

Courtesy of Pam McKinstry (SVKitchen.com)
Makes about 1 cup

INGREDIENTS

• 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized)
• 2 tablespoons (30 ml) reduced fat buttermilk

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 95F /35C.
2. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture.
3. Immerse the jar in the water bath and cook 8 to 12 hours.
4. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature.
5. Refrigerate, tightly sealed, up to 3 weeks.

Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com)
Serves 12

INGREDIENTS

For the beef short ribs

• 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg)
• salt and freshly ground black pepper to taste
• 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!)
• 4 tablespoons (57g) butter
• 12 Slider buns or Hawaiian rolls, split
• Slider Slaw (recipe follows)

 For Slider Slaw

• 1 tablespoon (15 ml) cider vinegar
• 3 tablespoons (45 ml) prepared mayonnaise
• 2 teaspoons (10 ml) sugar
• 1 lemon, juice only
• salt and pepper to taste
• 2 cups shredded cabbage or cabbage slaw mix
• black sesame seeds for garnish

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 132F/55C.
2. Lightly season the ribs on all sides with salt and pepper and brush them lightly all over with the barbecue sauce to glaze them.
3. Put the ribs about three to a pouch in a single layer into suitably sized cooking pouches, add the butter in chunks, and vacuum seal.
4. Submerge the pouches in the water oven to cook for 48 hours.
5. Before serving, heat a grill or grill pan to high heat and sear the meat on all sides to caramelize the surfaces.
6. Brush the top and bottom of the slider buns with barbecue sauce.
7. Pull the meat right off the bone and onto slider buns bottoms, top with slaw and bun top, secure with a toothpick.

 For Slider Slaw

1. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and pepper until smooth.
2. Add the cabbage or slaw mix and toss to coat evenly.
3. Use to top sliders or serve as a side dish.

 INGREDIENTS

• 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks
• 1/2 teaspoon (2.5 ml) truffle salt
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/2 teaspoon (2.5 ml) whole peppercorns
• 4 teaspoons (22.5 ml) butter, divided use
• 1 pound (456 g) fingerling potatoes, quartered
• 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee)
• 1 head radicchio, washed and coarsely chopped
• 1 head of escarole, washed and coarsely chopped
• 1-2 Meyer lemons, for zest and juice
• 1 teaspoon (5 ml) balsamic vinegar
• 1 ounces (28 g) shaved parmesan (optional)

INSTRUCTIONS

For the steaks

1. Fill and preheat the SousVide Supreme or Demi to correct temperature for desired degree of doneness (134F/56.5 C for medium rare to 140F/60C for medium.)
2. Season each steak with truffle salt and ground pepper and a teaspoon of butter.
3. Put the steaks into a cooking pouch, add the peppercorns, and vacuum seal.
4. Submerge in the water oven and cook for 48 hours (2 days.)
5. Remove pouch from the water oven and, if not ready to proceed, quick chill the pouch, submerged in an ice water bath for 30 minutes. Refrigerate until ready to proceed. (Rewarm the pouch in the water oven at cooking temperature to reheat.)
6. To finish, remove the steaks from the pouch, reserving the cooking juices in the pouch.
7. Heat a lightly oiled skillet over high heat and sear the steaks on both sides about a minute to caramelize their surfaces.
8. Add the juices from the pouch to the skillet, reduce the heat, and simmer for a few minutes.

For the fingerling potatoes

1. Fill and preheat (or raise) the temperature of the SousVide Supreme water oven to 180F/82C.
2. Season the potatoes with salt, pepper, and one teaspoon of the butter; put them into a cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven and cook for an hour and a half.
4. Remove the pouch from the water oven, open, and drain off any liquid.
5. Heat the vegetable oil (or ther oil) in a skillet over medium high heat and pan sear the potatoes for 3 to 5 minutes for extra crispness.
6. Add the chopped escarole and radicchio and toss to wilt.
7. Zest the lemons over the potatoes, squeeze the juice over them, and toss to combine.

Plating instructions

1. Center a mound of the potatoes, escarole, and radicchio on each plate.
2. Slice the steaks and put the slices over the potatoes.
3. Top with shaved parmesan, if desired.

Courtesy of Master Chef star, Sharone Hakman

INGREDIENTS

For the pork belly

• 2-1/2 pounds (1 kg) pork belly
• 1/4 cup (57 g) brown sugar, lightly packed
• 1 tablespoon (15 ml) good bourbon
• 1 teaspoon (5 ml) crushed red chile pepper
• Salt and pepper to taste
• 1 recipe Slider Slaw (follows)
• 12 slider buns

For the Slider Slaw

• 1 tablespoon (15 ml) cider vinegar
• 3 tablespoons (45 ml) prepared mayonnaise
• 2 teaspoons (10 ml) sugar
• 1 lemon, juice only
• salt and pepper to taste
• 2 cups shredded cabbage or cabbage slaw mix
• black sesame seeds for garnish

INSTRUCTIONS

For the pork belly 

1. Fill and preheat the SousVide Supreme to 176F/80C.
2. Put the pork belly, brown sugar, bourbon and crushed red pepper into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven and cook for at least 10 hours, but up to 18 hours will make the meat even more tender.
4. Preheat a grill to medium heat.
5. Season the pork belly on both sides with salt and pepper to taste and grill the pork for 30 to 45 seconds per side to get a tasty crust all around.
6. Slice the belly and transfer to a warm platter.

For the Slider Slaw

1. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and pepper until smooth.
2. Add the cabbage or slaw mix and toss to coat evenly.
3. Use to top sliders or serve as a side dish.

To assemble the sliders

1. Lightly toast the slider buns
2. Brush the bottom bun with barbecue sauce, if desired, and pile on the pork belly and slaw.
3. Top with the other half bun and serve.

INGREDIENTS

For the crust

• 1/4 cup (57 g) graham cracker crumbs
• 1/4 cup  (57g) finely chopped pecans
• 1/4cup (57 g) light brown sugar (or Brown Sugar Splenda blend)
• 2 tablespoons (30 ml) melted butter
• Butter for greasing ramekins or custard cups

For the filling

• 12 ounces (342 g) cream cheese, softened
• 1/2 cup (95 g) sugar (or equivalent sugar substitute)
• 2 large eggs, at room temperature
• 1 teaspoon (5 ml) vanilla extract
• 1 tablespoon (15 ml) brandy or bourbon (or substitute 1 teaspoon rum extract)
• 1/8 teaspoon (0.6 ml) ground cinnamon
• 1/8 teaspoon (0.6 ml) freshly grated nutmeg, plus some for garnish
• 1/4 cup (60 ml) egg nog (commercial or homemade)
• 1/2 cup (120 ml) sweetened whipped cream, for garnish

INSTRUCTIONS

1. Fill and preheat the Sous Vide Supreme to 176F/80C. Elevate the bottom perforated rack on a non-rusting baking rack or baking rings.
2. To set the water level, put the ramekins or custard cups onto the raised platform, fill them with water, then fill the water oven to within 1/2 inch of their rims.
3. Empty the ramekins, dry them well, and generously grease them with butter.
4. In a mixing bowl, combine all ingredients for the crust and when thoroughly mixed, divide the mixture evenly among the ramekins and press to cover the bottom and about half-way up the sides.
5. In a bowl, beat the cream cheese with an electric mixer until smooth.
6. Gradually add the sugar and continue to beat until fully incorporated and smooth.
7. Add the eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter.
8. Slowly beat in the vanilla, brandy, and spices, then the eggnog.
9. Pour batter into prepared ramekins and cover each one with plastic wrap, secured with a rubber band, to protect from drips of condensation.
10. Set the ramekins carefully into the water oven, making sure the water level does not rise above their rims.
11. Cook for 1-1/2 hours, then remove from the water oven, cool to room temperature, then refrigerate for several hours or over night.
12. Garnish with a dollop of sweetened whipped cream and a grating of fresh nutmeg.

Ingredients

• 48 pearl onions, peeled, whole
• 1 slice (1 oz/ 30 g) bacon
• ½ teaspoon (.08 oz/2.26 g) ground cinnamon
• 1 tablespoon (.5 oz/15 g) unsalted butter
• Fresh sage leaves, chopped, for garnish, if desired
• Fresh thyme sprigs, stripped of leaves, for garnish, if desired

 Instructions

1. Fill and preheat the water oven to 182–185F (83–85C).
2. Put all ingredients, except the sage and thyme, into a food-grade plastic pouch and vacuum seal.
3. Submerge in the water oven and cook for 1 to 1-1/2 hours.
4. If not serving right away, quick chill the pouch in an ice water bath (half ice, half water) for at least 30 minutes, then refrigerate for up to 48 hours. Reheat in the water bath, along with any other items you may be warming, for 30 to 40 minutes or longer.
5. At serving time, remove the mixture from the pouch to a warmed serving dish, and finish with a sprinkle of chopped sage and thyme if desired.

INGREDIENTS

• 4 cups (720 g) sweet potatoes, peeled and cubed into ½ inch (1.25 cm) pieces
• 4 tablespoons (56 g) unsalted butter, cut into small pieces
• 4 tablespoons (60 ml) brown sugar
• 1 teaspoon (15 ml) ginger root, finely minced
• 1 pinch cinnamon
• 1 pinch cayenne pepper
• 1 pinch ground clove
• salt and pepper to taste
• 1 cup (50 g) mini marshmallows
• 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 185F/85C.
2. Put all ingredients, except the marshmallows and brown sugar, into a food-grade cooking pouch and gently massage the pouch to distribute the butter pieces and seasonings throughout.
3. Vacuum seal the pouch and submerge in the water bath to cook for 1 ½ hours.
4. Remove the pouch from the water oven, open, and spoon the cooked potatoes into individual ramekins or a large serving dish.
5. Top the warm potatoes with the marshmallows and sprinkle with a little brown sugar (if desired).
6. Just before serving, use a kitchen torch (brulee torch) or put under the preheated broiler for a few minutes to toast the toppings until golden and bubbly.  Serve.

INGREDIENTS

• 2 tablespoons (60 ml) butter
• 2 tablespoons (60 ml) finely minced onion
• 1 cooked turkey liver, well minced
• 1/2 teaspoon (2.5 ml) salt
• 1/2 teaspoon (2.5 ml) ground sage
• 1/4 teaspoon (1.3 ml) garlic powder
• 1/4 teaspoon (1.3 ml) onion powder
• 1/4 teaspoon (1.3 ml) black pepper
• 2 tablespoons (60 ml) Wondra Quick Mixing Flour (or plain flour)
• 2 cups (480 ml) chicken or turkey broth (use the broth from cooking the giblets if you have it.)

INSTRUCTIONS

1. In a saucepan over medium heat, melt the butter and sauté the onion until translucent.
2. Add the minced turkey liver and continue to cook for another minute.
3. Sprinkle the seasonings on the liver and stir to combine.
4. Sprinkle the flour over the liver and onions and stir to coat well, cooking just a minute or two to cook the flour.
5. Add the broth, whisking constantly, and cook until thickened.
6. Serve immediately.

Ingredients

• 12 ounces (340 g) fresh cranberries
• 1 cup granulated sugar
• 1 orange for zest only

Instructions

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put all ingredients into a food-grade cooking pouch and vacuum seal.
3. Submerge in the water oven and cook for 1 hour.
4. Remove the pouch from the water bath and gently smash the berries through the pouch to make the chunky sauce.
5. Quick chill the pouch, submerged in an ice water bath (half ice/half water) for 20 minutes and refrigerate up to several days.
6. Serve chilled.

INGREDIENTS

• 24 to 30 small potatoes, peeled (if desired) and cut into quarters
• 2 tablespoons butter
• salt and pepper to taste
• 6 ounces (about 170 g) Boursin Garlic and Herb cheese

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 180-185F/82-85C.
2. Put potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch(es).
3. Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender.
4. Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a food processor work bowl or a blender, add the Boursin cheese, and puree until smooth.
5. If not serving right away, put the mashed potatoes into a large zip closure cooking pouch, remove as much air as possible and quick chill in the pouch, submerged in an ice water bath for at least 20 minutes. (Reheat, in the pouch to serving temperature along with other foods you may be cooking or reheating.
6. Transfer the warm potatoes to a serving bowl and enjoy.

INGREDIENTS

• 10 fresh lemons (for zest)
• 1 1/2 (288 g) cups castor (superfine) sugar
• 1 quart (960 ml) water
• 1 quart (960 ml) vodka

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 135F/57C.
2. With a vegetable peeler or sharp paring knife, remove the zest from the lemons. (Save the lemons themselves for another use.) Take the time to scrape away any bits of bitter white pith from the underside of the pieces of zest with a sharp knife.
3. Put the lemon zest into a large (gallon/3.8 liter) zip-closure cooking pouch. Add the vodka and cook for 2 hours.
4. Meanwhile, in a saucepan over medium heat, completely dissolve the sugar in the water and set aside to cool.
5. When the cooking time has elapsed, strain the vodka into a bowl or pitcher. Stir in the simple syrup and pour the finished limoncello into clean bottles with tightly fitting stoppers.
6. Chill well and enjoy!

INGREDIENTS

• 3 ounces (90 ml) olive oil
• 4 ounces (114 g) white sugar
• 2 eggs, separated (both yolks and whites will be used)
• 1 pinch crème of tartar (or 1/8 teaspoon (0.6 ml) white vinegar)
• 1 teaspoon (5 g) orange extract
• 1 teaspoon (5 ml) chopped fresh rosemary
• 1 teaspoon (5 ml) coarsely ground fennel seed
• 5 ounces (142 g) self-rising flour

INSTRUCTIONS

1. To fill the SousVide Supreme to the proper level, first half fill an 8 to 9 inch (20 to 23 cm) round stainless mixing bowl with water and set it on the perforated bottom rack of the water oven, then fill the bath with enough water to come to within 1 inch (2.54 cm) of the top rim of the baking dish. Set the machine to 190F/87.5C.
2. Remove the bowl, empty it, and dry it well; use a bit of olive oil to grease the bowl.
3. In a separate mixing bowl, mix the olive oil and sugar, then beat in the egg yolks one at a time.
4. Add the orange extract, fennel seed, and rosemary.
5. Sift the flour into the wet ingredients and mix with a large spoon until just incorporated; do not over mix. Some remaining small lumps will be fine.
6. In a separate bowl, beat the egg whites until just foamy. Add the cream of tartar (or vinegar) and beat until stiff peaks form.
7. Mix 1/3 of the whites into the batter to loosen it, then fold in the second 1/3—don’t mix, just gently fold. Then fold in the last 1/3 of the whites. Some streaks can remain.
8. Pour the batter into the greased metal bowl, cover it with food-safe plastic wrap and a tea towel. Tie the twine tightly around the bowl, just below the rim. Fold the edges of the tea towel back over the top and knot to keep them out of the water.
9. Set the bowl in the water oven (it may gently float) and cook for 1 and ½ hours.
10. To remove from the water bath, grab the towel knot with chef’s tongs and lift it out. Allow the cake to cool and the edges begin to pull away from the bowl, about 15 to 20 minutes.
11. Run a thin spatula around the edge to loosen and turn the cake out onto a serving plate.