Past Featured Recipes

Courtesy of Faith Keating

INGREDIENTS

• 10 blood oranges (or 5 navel oranges) for zest
• 10 fresh rosemary springs
• 4 cups (.9 liters) white balsamic vinegar

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 153F/67C.
2. Zest the oranges, being careful to use only the orange surface of the peel, and not the white inner layer.
3. In a large (gallon 3.8 liter) zip-closure cooking pouch, combine the zest with the rosemary and vinegar, use Archimedes’ Principle to evacuate the air, and zip the pouch closed.
4. Submerge in the water oven and cook for 2 to 3 hours.
5. Strain the vinegar through cheesecloth or a fine mesh strainer, pour into a clean bottle, and seal.

Courtesy of Pam McKinstry at SVKitchen.com
Makes about 1 cup/240 ml

INGREDIENTS

For Zabaglione

• 4 large egg yolks
• 1/2 cup (120 g) castor or superfine sugar
• 1/2 cup (120 ml) champagne

For Zabaglione Parfait

• 1/2 cup (120 ml) heavy whipping cream
• 1/2 pint (115 g) fresh raspberries

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 165F/ 74C.
2. In a small bowl, gradually whisk the sugar into the eggs yolks. Add the Champagne and continue to whisk lightly until the sugar dissolves.
3. Pour the mixture into a small (quart/0.9 liter) SousVide Supreme zip cooking pouch and, using the Archimedes principle, evacuate the air and zip the seal closed.
4. Submerge the pouch in the water oven and cook for exactly 20 minutes.
5. If using right away, spoon the warm Zabaglione over fresh fruit and serve.
6. To refrigerate for later use (or for the Zabaglione Parfait), quick chill the Zabaglione in the pouch submerged in an ice water bath (half ice/ half water) for 15 minutes to quickly drop the temperature.

To assemble the parfait:

1. Whip the heavy cream until soft peaks form.
2. Fold the whipped cream into the Zabaglione.
3. In a parfait glass, put a dollop of the Zabaglione in the bottom, top with a few berries, and repeat in layers to the top. The finished dessert can be held in the refrigerator for up to 6 hours.

Courtesy of Sharone Hakman (SharonHakman.com)
Serves 4

INGREDIENTS

• 1 bunch (6 to 8 sprigs) thyme, minced, woody stems discarded
• 4 sprigs rosemary, leaves minced
• 4 to 6 cloves garlic, peeled and minced
• 2 teaspoons (10 ml) kosher salt,
• 1 teaspoon (5 ml) coarse black pepper
• 1 teaspoon (5 ml) ground thyme
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) paprika
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) chili powder
• 2 tablespoons (30 ml) softened butter or olive oil.
• 2 rib eyes, bone-in, 1-1/2 inches (3.8 cm) thick

INSTRUCTIONS

1. Fill and preheat the water oven to desired degree of doneness (134F/56.5C for medium rare, 140F/60C for medium, 150F/65.5C for medium well.)
2. In a small bowl, mix together all ingredients, except steaks, stirring until well blended.
3. Spread the rub over all surfaces of the steak and massage into the meat.
4. Put each steak into a small (quart/.9 liter) cooking pouch and vacuum seal.
5. Submerge in the water oven and cook for at least 1-1/2 hour and up to 8 hours (the longer the
6. better for leaner, tougher steaks, such as from bison or grass fed cattle)
7. Remove pouches from the water oven.
8. When ready to serve, preheat and oil a grill or grill pan over high heat.
9. Remove the steaks from the pouches, pat their surfaces dry, and sear over high heat for 30 to 45 seconds per side to impart color, flavor, and grill marks.
10. Serve.

Courtesy of Sharone Hakman (SharonHakman.com)
Serves 4

INGREDIENTS

• 1 pound ground chuck or sirloin
• Salt and pepper to taste
• 1 large red onion, peeled and thinly sliced
• 8 slices bacon, cooked crisp and drained
• 4 slices (1 ounce/28g each) cheddar cheese (or your favorite sliced cheese)
• 1 bottle (12 ounces/360 ml) HAK’s Barbecue Sauce, or your favorite brand
• 4 standard burger buns or 8 slider buns

INSTRUCTIONS

1. Fill and preheat the water oven to the desired degree of doneness (134F/56.5C for medium rare, 140F/60C for medium, 150F/65.5C for medium well.)
2. Divide the meat into 4 portions for burgers (8 for sliders) and pat each portion into a firm patty shape.)
3. Season each side of each patty with salt and pepper to taste.
4. Put the patties into a zip-closure bag and into the freezer for about an hour or two to firm them, so they will hold their shape when vacuum sealed.
5. Put the patties into a large (gallon/3.8 liter) cooking pouch and vacuum seal them.
6. Submerge the pouch into the water oven and cook for 1 to 6 hours.
7. Meanwhile, in a skillet over medium heat, sweat the onions in the olive oil and let them caramelize to a golden brown, stirring as needed to prevent them from burning.
8. Preheat an oiled grill or grill pan to high heat.
9. When ready to serve, remove the burgers from the pouch, pat them dry with paper towels, and sear them 30 to 45 seconds on one side.
10. Flip the burgers, top with cheese, if desired and sear another minute or so to melt the cheese. Toast the buns along side, if you desire.
11. Spread barbecue sauce on the toasted buns, add the burger patties, top with bacon and onions and more barbecue sauce, and enjoy!

Courtesy of Sharone Hakman www.sharonehakman.com
Makes about 24 ounces/750 ml

INGREDIENTS

• 1 lemon, for zest
• 1 lime, for zest
• 1 orange, for zest
• 3 ounces (90 ml) agave nectar
• 2 sprigs fresh rosemary
• 1 fifth (750 ml) silver tequila

INSTRUCTIONS

1. Fill and preheat the water oven to 165F/74C.
2. With a sharp vegetable peeler, remove strips of zest from the lemon, lime, and orange.
3. Put the zest and all remaining ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and slowly submerge to remove most of the air from the pouch and zip it closed.
4. Submerge the pouch in the water oven and cook for 30-45 minutes. (The longer you leave it, the more the flavors will intensify.)
5. Remove the pouch from the water bath and quick chill it, submerged in an ice bath (half ice/half water) for 15 to 20 minutes.
6. Strain the infusion through a fine mesh sieve and discard the solids.
7. Pour the infusion into a clean bottle (the tequila bottle works well), recap tightly, and store in the refrigerator until serving.
8. Serve chilled, straight up or over ice, or with your favorite margarita mixers.

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)

For Gyros Burgers
Serves 4 (Multiplies easily)

INGREDIENTS

For the gyros

• 4 fresh lamb and mint sausages, about 7 inches (18 cm) long
• 1 recipe Tzatziki Sauce (see recipe here or page 219 of “The 6 Week Cure” book)
• 1 recipe Condiment Salad (recipe follows)

For Condiment Salad

• 1 small white or yellow onion, peeled and diced
• Juice of 1/2 lemon
• 1 medium tomato, diced
• Coarse sea salt and freshly ground pepper to taste
• 1/2 medium cucumber, peeled and diced
• 1 tablespoon red wine vinegar
• 2 tablespoons extra-virgin olive oil (Greek if you’ve got it)

INSTRUCTIONS

For the gyros

1. Fill and preheat the SousVide Supreme water oven to 140F/60C
2. Split and peel away the casings of the sausages; discard casings.
3. Press the link into a flat, thin patty no more than ½-inch thick.
4. Put no more than 4 patties into a small (quart/liter) cooking pouch and vacuum seal.
5. Submerge the pouch(es) in the water oven and cook for at least 45 minutes (up to an hour and a half won’t affect the texture.)
6. If not using right away, quick chill the pouches, submerged in an ice water bath (half ice/half water) for at least 30 minutes and refrigerate for up to 48 hours or label and freeze for use up to one year. (Reheat the refrigerated or frozen patties in their pouch in the SousVide Supreme set 140F/60C for about 30 minutes, if refrigerated, to an hour, if frozen, before proceeding.)
7. Before serving, if desired, sear the surface of the patty under the broiler for a minute or two, or on a lightly oiled skillet or grill over high heat for 30 seconds, or even with a kitchen torch to create a nicely browned crust.
8. Serve topped with a tablespoon or two of tzatziki sauce and a mound of condiment salad.

For Condiment Salad

1. Put the onion in a small bowl and cover with water and a splash of the lemon juice.  Let it soak for a few minutes to take away the ‘bite’.
2. Put the onions and all ingredients in a bowl and toss with the olive oil and vinegar.

Recipe courtesy of Jennifer Che at tinyurbankitchen.com
(Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan)

INGREDIENTS

• 4 large eggs
• 1 pound (453 g) pasta
• 1/3 pound (136 g) pancetta
• 2 tablespoons (30 ml) extra virgin olive oil
• 3 cloves garlic, smashed and peeled
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (45 g) grated Romano
• 1/2 cup (90 g) grated Parmigiano-Reggiano
• 2 tablespoons (30 ml) chopped fresh parsley
• Black pepper, freshly ground, to taste

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 147F/ 64C. 
2. Gently put the eggs, in their shells, onto the bottom perforated grill of the water oven and cook for 45 minutes.
3. Bring a large pot of water to a boil and, when ready, cook the pasta.
4. Meanwhile, cut the pancetta into 1/4-inch (0.6 cm) wide strips.
5. In a skillet over medium heat, warm the olive oil and sauté the garlic until it is golden brown.
6. Remove garlic with a slotted spoon to a paper towel to hold.
7. Add pancetta to the skillet and cook until the edges begin to crisp.
8. Deglaze the pan with wine, scraping up all the flavorful brown bits, about 1 to 2 minutes.
9. Return the garlic to the skillet, add the cheeses, parsley, and pepper to pancetta and mix well.
10. Add the cooked (well-drained) pasta and toss to combine.
11. At presentation, divide the pasta among four bowls, make a little well in the center of the pasta, and crack a sous vide egg into each.

from the Sous Vide Meat cookbook

Serves 4
Cooking time: 1-1/2 to 4 hours

INGREDIENTS

For the lamb

• 2 lamb racks, Frenched (or 12 meaty t-bone lamb chops)
• Salt and pepper to taste

For the herbed butter

• 2 tablespoons (30 ml) butter
• 1 clove garlic, peeled and pressed
• 1/2 teaspoon (2.5 ml) onion powder
• 1 teaspoon (5 ml) fresh rosemary leaves, minced
• 1 tablespoon (15 ml) grated Parmesan

For the mint sauce

• 2 tablespoons (30 ml) fresh mint leaves, minced
• 1/3 cup (2.6 fl oz/77 ml) apple cider or red wine vinegar
• 2 teaspoons (10 ml) sugar (or 1 packet sweetener)

INSTRUCTIONS

For the lamb

1. Fill and preheat the water oven to 134°F/ 56.5°C.
2. Sprinkle both sides of the racks or chops liberally with salt and pepper.
3. Put each lamb rack (or 3 to 4 chops) into a small (1 quart/.9 liter) food-grade cooking pouch and vacuum seal.
4. Submerge the food pouches in the water bath and cook for at least 11/2 hours (but up to 4 hours will not affect the texture of the meat.)

For the mint sauce

1. Whisk all ingredients together in a small bowl.
2. Let the sauce sit at room temperature for 15 to 20 minutes to allow flavors to blend.

To finish the lamb

1. At the end of the lamb’s cooking time, melt the butter and combine with all remain¬ing herbed butter ingredients.
2. When ready to serve, remove the lamb from the pouches, pat the surface dry, and brush all over with the herbed butter mixture.
3. Sear the lamb quickly on one side in a hot skillet or for about 3 minutes under the broiler. (Sear the rack meaty side down in the skillet or meaty side up under the broiler.)
4. Slice the rack into chops and top with Fresh Mint Sauce, if desired.

Recipe idea courtesy of Allan McPherson, SousVide Supreme customer
Makes about 1 cup (240 ml)

INGREDIENTS

• 1 tablespoon (15 ml) freshly squeezed lemon juice
• 1 stick (8 tablespoons/114 g) butter
• 3 egg yolks (large), well-beaten
• 1/2 teaspoon (2.5 ml) salt
• 1 pinch (1 ml) dry mustard

INSTRUCTIONS

1. Fill the SousVide Supreme just below the FILL line and preheat to 149F/65C.
2. Put all ingredients into a wide mouth (2 cup/pint/480 ml) glass, canning jar and cap tightly.
3. Set the jar into the water bath and cook for 45 minutes to one hour, shaking the jar after 20 to 25 minutes.
4. Carefully remove the jar from the water oven, open it, and process the (messy looking) contents until smooth, right in the jar with a stick blender.  (Alternatively, pour the contents into a blender and process until smooth.)

In the spirit of St. Patrick’s Day, try out this festive new sous vide recipe for corned beef and cabbage. This recipe is from our SousVide Supreme One Pot cookbook.
Time: 48 Hours
Serves: 6 to 8

INGREDIENTS

• 4 pounds (1.81 kg) of corned beef
• 6 slices of bacon, cut into ½ inch (1.3 cm) strips
• 1 head of cabbage, cut into 1-inch (3 cm) strips
• 2 cups (470 ml) chicken stock
• 1/2 cup (120 ml) champagne vinegar

INSTRUCTIONS

1. Pre-heat the water oven to 134ºF/56ºC.
2. Put the corned beef into a cooking pouch and vacuum/seal.
3. Submerge the pouch in the water oven and cook for 48 hours
4. About 45 minutes before you are ready to serve the meal, prepare the cabbage.
5. In a skillet, over medium heat, cook the bacon pieces until they are crisp and the fat is rendered. Pour off all but 1-2 tablespoons (15 to 30 ml) of the bacon fat.
6. Add the cabbage strips to the skillet, raise the heat to medium-high, and cook for about 5 minutes.
7. Add the chicken stock and the vinegar to the pan and continue to cook the cabbage in the liquid until tender.
8. When the cabbage is almost tender, remove the corned beef from the water bath and the cooking pouch.
9. To serve, slice the corned beef into 1/2″ – 3/4″ (1.3 cm – 2 cm) slices and serve atop the cabbage.

Recipe kindly provided by Chef Phillip Foss of Foss Food Trucks, Chicago, IL.

Time: 4 hours
Temperature: 145F / 63C
Serves: 6

INGREDIENTS

30 chicken wings drumette and wing tip removed
2 ounces all purpose flour
heat-stable vegetable oil for frying
1 recipe Celery Emulsification (recipe follows)
1 recipe Blue Cheese Mousse (recipe follows)
3 ounces (45 ml) Frank’s Original Hot Cayenne Pepper Sauce (or your favorite hot pepper sauce)
3 ounces (85 g) cold unsalted butter
3 ounces (85 g) caramelized walnuts (recipe follows)
3 ounces (85 g) blue cheese (or Roquefort blue)
½ ounce (15 ml) lemon vinaigrette
celery leaves, for garnish

For Celery Emuilsification – Yields 8 oz

½ stalk (4 to 6 ribs) celery
½ gram xanthan gum

For Blue Cheese Mousse

12 ounces (360 g) chicken breast, boneless, skinless, and trimmed
1 egg
2 ounces (30 ml)  heavy cream
6 ounces (170 g) blue cheese (or Roquefort)
Salt and cayenne pepper to taste

For Caramelized Walnuts

3 ounces (85 g) shelled walnuts
½ teaspoon (2.5 ml)  sugar
pinch cayenne pepper
pinch salt

INSTRUCTIONS

For the Chicken Wings

1. Prepare the Blue Cheese Mousse (see below)
2. Fill and preheat SousVide Supreme to 145F/63C
3. Using a heavy duty French knife or cleaver, cut off both ends of the chicken wings removing the joints.
4. Using toweling, push down on the wing to remove the meat from the bones. This will allow for the 2 bones to be removed. Reserve the thin bone and discard the thick. Keep refrigerated and repeat process until all wings are cleaned.
5. Fill each wing with a generous quantity of the Blue Cheese Mousse using a pastry bag.
6. Open up a sheet of plastic wrap and place 5 of the filled wings end to end on the plastic wrap. Form into a roll while crimping the plastic as you are rolling to keep a cylindrical shape to the wings. Tie both ends with twine or a small strip of plastic wrap so that the cylinders are air tight. Repeat process until all of the wings have been rolled.
7. Put the rolls into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Do not overfill the pouch; use additional pouches if needed.
8. Put pouch(es) into the water oven and cook for about 1 hour or until the wings are cooked through.
9. When the wings have finished cooking, remove them and cool to room temperature.
10. Put the reserved wing bones into a pot of cold water and bring to a boil. Strain and run under cold water. Scrape each bone with a small paring knife to clean thoroughly and set aside for use in plating.
11. Meanwhile, make the Celery Emusification (see below.)
12. Heat oil in a deep fryer to 350F/176C.
13. Remove the chicken wings from the plastic wrap, trim the ends and cut each roll into 5 pieces (gelatin from the chicken likely to have bound them together). Toss each piece in the flour, remove excess, and deep fry until golden brown.
14. Remove with a slotted spoon and transfer to paper toweling to drain of excess oil.
15. Warm the Frank’s Original Red Hot Cayenne Pepper Sauce in a sauce pan over low heat until warm. Add the butter, whisking continuously, to emulsify.
16. Add the fried chicken wings to the sauce.

For plating the wings 

1. On 6 rectangular plates with a rim, spoon a line of the Celery Emulsion down the center.
2. Arrange the chicken wings one by one (5/plate) across the celery emulsion.
3. Insert a reserved bone into each chicken wing, like a popsicle stick.
4. In a mixing bowl, combine the celery leaves, Caramelized Walnuts and blue cheese and toss lightly with the lemon vinaigrette. Randomly scatter the mixture between the wings.
5. Spoon a small amount of the hot sauce around the plate.

For Blue Cheese Mousse

1. Refrigerate the bowl and blade of a food processor 1 hour prior to making the mousse.
2. Process the chicken breast in the food processor until coarsely chopped.
3. Add egg and process to incorporate.
4. With the motor running, slowly add half the cream. Remove the cover, scrape down the bowl with a rubber spatula, and slowly incorporate the remainder of the cream while processing.
5. For a finer textured mousse, pass through a drum sieve into a mixing bowl fitted on ice over another bowl.
6. Fold in the cheese and season with salt and cayenne pepper. Make a test by dropping a small amount of the mousse into a pot of simmering water, taste and adjust seasoning if necessary.
7. Transfer to a piping bag and keep refrigerated until ready to fill wings.

For the celery emulsification

1. Put the celery in a Vita-Prep blender and process for 3 minutes, gradually increasing speed to high puree the celery.
2. Strain through a fine meshed chinois (should yield 1 cup of ‘celery juice’).
3. Add xanathan gum and return to blender and process until incorporated.
4. Dip a spoon into the sauce and remove; the sauce should coat the back of the spoon.
5. Cover sauce and keep refrigerated until ready to plate the dish.

For the caramelized walnuts

1. Preheat traditional oven to 350F/176C.
2. Combine all ingredients in a small sauté pan and put into the oven for 4 minutes.
3. Open door, shake pan, and return to oven for another 4 minutes.
4. Remove and let nuts cool to room temperature.
5. Chop nuts into coarse pieces and set aside, covered at room temperature until ready to use.

Serves 2

INGREDIENTS

• 2 salmon fillets, 1-inch (2.5 cm) thick, skinned and pin bones removed
• 2 teaspoons (10 ml) good extra virgin olive oil
• 2 tablespoons (30 ml) fresh dill, chopped
• 1 ½  teaspoons (7.5 ml) Maldon sea salt (or Kosher salt)
• 2 tablespoons (30 ml) fresh lemon juice
• 2 wedges lemon for garnish
• Crème fraiche for garnish – optional

INSTRUCTIONS

1.    Fill and preheat SousVide Supreme to 126F/52C.
2.    Season the salmon with olive oil, dill and salt and put the fillets individually into small (quart/liter) cooking pouches; pour half the lemon juice into each pouch.
3.    Vacuum seal and refrigerate for half an hour.
4.    Submerge the pouches in the water oven and cook for 20 minutes.
5.    Remove the salmon from the pouch and serve immediately, topped with a little dill, a wedge of lemon.
6.    Optional, add a small dollop of crème fraiche.