White Wine Maple Poached Pears
Courtesy of Jana Seitzer (MerlotMommy.com) Serves 8 INGREDIENTS 2 cups (480 ml) white wine 2 cups (480 ml) water 1 cup (240 ml) maple syrup …
Vanilla Cardamom Rice Pudding with Cherries
Courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 1/2 cups (840 ml) skim milk* 2 cups (420 g) Arborio rice ½ teaspoon …
Maple Raisin Rice Pudding
Recipe and photo courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 cups (720 ml) skim milk 2 tablespoons (28 g) butter 2 …
Lamb Croquettes with Italian Salsa Verde
Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 4 Note: This recipe requires preparation to begin 3 days before you plan to serve. INGREDIENTS …
Slow Cooked Duck Egg with Peking Style Leg Meat
Adapted recipe courtesy of Chef Ollie Moore, GreatBritishChefs.com Serves 6 INGREDIENTS For the leg meat 8 duck legs 8 tablespoons (120 ml) duck fat high …
Raw Oysters – Sous Vide Firmed
Courtesy of Chef Steps Serves 2 INGREDIENTS 12 oysters in their shells, very fresh (unopened and smelling of the sea) Champagne Mignonette Sauce, below (or …
Southwestern Chicken Salad
Courtesy of Rachael Yerkes (EazyPeazyMeals) Serves 2 to 4 INGREDIENTS 2 chicken breasts (boneless and skinless) Salt and pepper to taste Fresh salad greens for …
Duck Breast with Blackberry Jam
…and toasted farro, escarole, and caramelized onions Courtesy of Chef Josh Thomsen, Executive Chef Eau Palm Beach Resort and Spa serves 4 INGREDIENTS 2 (8-ounce/ …
Gravlax (Cured Salmon)
From: SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar …
Norwegian Roe Deer Filet with Port Wine Sauce
… served with Parsley Root Puree and Cranberry Pears Courtesy of Marthe Nilssen, SousVide Supreme customer Norway Serves 4 INGREDIENTS For the deer 1 to …
Filipino Adobo Pork Belly Steam Buns
…with Sweet and Sour Carrot Slaw Recipe and photo courtesy of Camille Koppenberg (Camille in the Kitchen) INGREDIENTS For the pork belly 1 slab of …
Frisee Salad with Winter Spiced Poached Pears
Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 (or 8 as a starter) INGREDIENTS For the pears 2 firm pears, peeled, halved …
Grilled Chicken Breast with Szechuan Yellow Bean Sauce
Courtesy of Alex Chow, Kai Mayfair, London, UK Serves 4 INGREDIENTS 4 chicken breasts, boneless, skin on For the marinade 2 cups (240 ml) water …
Rack of Lamb with Pomegranate-Coffee Sauce
Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup …
Confit Duck Salad – Chef Koj
…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing Courtesy of Chef Andrew Kojima, MasterChef UK Finalist INGREDIENTS For the duck legs …
Seared Duck Breast – Chef Koj
… with Red Wine Soya Reduction and Gai Lan Courtesy of Chef Andrew Kojima (citation) Serves 4 INGREDIENTS 4 (8 ounce/250 g each) duck breasts …
Beef Tongue in Creole Marinade
Courtesy of Cher Underwood (Paleo+Life) Serves 6 INGREDIENTS 1 (3 ½ pounds/1.5 kg) beef tongue 1 medium onion, peeled and sliced into rings 12 cloves …
Holiday Whole Turkey
Serves 8 or more INGREDIENTS 1 (10 to 12 pound/ 280 to 340 g) whole turkey* 2 quarts (1.8 liters) water 11 tablespoons (160 g) …
Spiced Fig Syrup
Courtesy of Mason Brangwin, The Old Sage, Seattle, WA INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups …
Take 5 Cocktail
Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) INGREDIENTS 1-3/4 ounces (50 ml) blanc rhum agricole*, 100 proof (Rhum J.M. Blanc preferred) 1 ounce (30 …