Courtesy of SousVide Supreme Culinary Specialist, Sophie

INGREDIENTS

For the Peanut Filing

• ½ tablespoon (8g) salted butter
• 2½ tablespoons (37 ml) peanut butter (crunchy works well)
• ¼ cup (17g) powdered sugar

For the Tempered chocolate

• 3 ounces (85 g) dark chocolate
• 1-1/2 ounces (21 g) of dark chocolate

For Decoration

• White/ Colored icing pen (optional)

Extra equipment needed

• Candy thermometer
• Silicone candy molds in desired shape

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 115F/46C for tempering the chocolate.
2. Meanwhile, on the stovetop, in a small saucepan, melt the butter and peanut butter together over a low heat. Once the butter has melted and the peanut butter has softened, add the powdered sugar and stir well to combine.
3. Pour the mixture into a small bowl and leave to cool at room temperature. Once cool, cover the bowl with plastic wrap and refrigerate while you make the chocolate molds.
4. To temper the chocolate, put 3 ounces of the the dark chocolate into a heat proof bowl and carefully place the bowl into the water oven and let it float. Do not cover the water oven with the lid. (It is very important that no water drip into the chocolate.)
5. Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reaches 115F/46C when measured with a candy thermometer or digital thermometer.
6. Remove the bowl of melted chocolate from the water oven, taking care to wipe the bottom of the bowl with a dry cloth.
7. Reset the water oven to 90F/32C. Add cold water or a few ice cubes to hasten the temperature drop.
8. Meanwhile, add the remaining chocolate to the melted chocolate and stir. Allow to cool, stirring occasionally, until the temperature reaches 82F/27C on the thermometer. (Note: If room temperature is hot (above 82F/27C), place the bowl of melted chocolate very briefly over a bowl of ice to help bring the temperature down to the target.
9. Return the bowl of chocolate to the water oven and let the chocolate come back up to 90F/32C, as measured on the thermometer. The temperature of the chocolate will quickly reach this target and remain there while you work.

Preparing the Chocolate Molds

1. Once the chocolate has been tempered, use a small clean paintbrush and carefully brush the chocolate into the inner shell of the mold, ensuring all sides are covered in chocolate.
2. Once the molds have been covered with chocolate, place them into the freezer to chill for 10 minutes.
3. Carefully place the bowl of chocolate back into the water oven and allow it to come back up to temperature (90F/ 32C). Check with a candy thermometer or digital thermometer.
4. After ten minutes in the freezer remove the molds.
5. Take the filing out of the refrigerator and break it up into small balls with your hands.
6. Press the balls of filling directly into the chocolate molds, filling them entirely..
7. Take the tempered chocolate from the water bath and paint a chocolate layer on top to seal the filing.
8. Once all the chocolates have been painted, put the mold back in the freezer and chill for another 15-20 minutes.
9. Once chilled, remove the mold from the freezer and turn the chocolates out onto a plate.
10. To further embellish the chocolates, you can decorate them with dots and spirals using a colored icing pen, if you desire.

Makes about 2 cups

INGREDIENTS

• 1 (3-pound) sugar pumpkin
• 1/3 cup light brown sugar
• 3 tablespoons honey
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon sea salt
• ¼ teaspoon freshly grated nutmeg
• 1 pinch ground cloves
• 1 ounce apple cider
• 1 teaspoon apple cider vinegar

DIRECTIONS

1. Fill and preheat the water oven to 180F/82C. Have ready a pint glass canning jar with a plastic lid.
2. Cut the stem end from the pumpkin, halve it, and remove the seeds.
3. Cut the halves into 4 slices each, peel the slices, and cut the flesh into chunks.
4. Put the pumpkin and all remaining ingredients except the cider and vinegar into a large cooking pouch. Toss to distribute the spices and vacuum seal.
5. Submerge the pouch in the water oven to cook for about 90 minutes, until the pumpkin is very tender when squeezed through the pouch.
6. Remove from the water oven and allow to cool for 10 to 15 minutes. Leave the sous vide bath on.
7. Pour the contents of the pouch into the bowl of a food processor and process until smooth. Add the cider and vinegar and process for another 20 to 30 seconds.
8. Pour the purée into the jar, finger tighten the lid, and return the jar to the water bath for 45 minutes. (Be sure that the lid of the jar is above the water surface so that no water leaks into the jar. Carefully remove water with a large measuring cup, if needed, to lower the level.)
9. Remove the jar from the water (again carefully) with tongs. Tighten the lid securely and let cool on the counter. Store in the refrigerator for up to 2 weeks.

Russian Christmas Devilled Eggs
Makes 24 halves

INGREDIENTS

• 12 sous vide cooked hardboiled eggs
• 1 tablespoon Worcestershire sauce
• 3 tablespoons homemade macadamia nut oil or avocado oil mayonnaise
• 2 tablespoons capers, drained, rinsed, and chopped3 tablespoons finely chopped flat leaf parsley
• Sea salt and ground black pepper, to taste

For garnish

• 1 tablespoon ground paprika, if desired
• 3-4 tablespoons salmon roe or caviar

DIRECTIONS

1. Peel the eggs, halve them and remove the yolks.
2. In a bowl, mash the yolks with the Worcestershire sauce and mayonnaise; add the remaining ingredients and mix to combine.
3. Spoon the yolk mixture into hollow of the whites, mounding it up. Sprinkle the tops lightly with paprika and garnish with the roe or caviar.
4. Serve, or cover tightly and refrigerate for up to a day; bring back to room temperature before serving.

Voulez-vous sous vide avec moi, ce soir?

That’s the question of the night for those who want to whip up a romantic Valentine’s Day dinner on this day of love, as the SousVide Supreme  takes center stage as one of the hottest Valentine’s Day gifts for foodies.

To help plan the perfect day, SousVide Supreme compiled the following sous vide Valentine’s Day menu including Rosemary Beef Rib Roast, Sage Carrots, Strawberries & Cream and a Raspberry-Infused Cocktail.

GET THE WHOLE PACKAGE!

Beef Rib Roast

Serves 2 to 4

Ingredients:

• 1-2 pounds (0.45 kg to 0.91 kg) boneless beef rib roast
• 1 tablespoon (15 ml) fresh minced garlic
• 1 teaspoon (5 ml) coarse (kosher) salt
• Freshly ground black pepper to taste
• 2 sprigs fresh rosemary, stripped of leaves, and leaves finely chopped
• 1 tablespoon (15 ml) extra virgin olive oil
• 2 tablespoons (28 g) clarified butter, melted

Instructions: 

1. Fill and preheat the SousVide Supreme to 134F/56C.
2. Mix the garlic, salt, pepper, and rosemary together and sprinkle the mixture evenly over the surface of the meat. Drizzle the olive oil over the surface.
3. Put the roast into a large (gallon/3.8 liter) food-grade cooking pouch and vacuum seal.
4. Fully submerge the pouch in the water oven and cook for 8 to 10 hours.
5. Before serving, remove the roast from the pouch, pat dry; adjust seasoning with additional salt and pepper, if desired
6. Sear the meat to caramelize the surface, either in the clarified butter in a very hot skillet or by brushing the surface with the clarified butter and searing under the broiler or with a kitchen torch.
7. Slice and serve.
   

   Carrots with Sage

   Serves 4
   Ingredients:

   • 16 baby carrots, peeled and washed
   • ¼ cup (2 ounces/57 g) butter
   • 1 tablespoon (15 ml) rendered bacon fat
   • 6 fresh sage leaves
   • 1½ teaspoon (7.5 g) kosher salt

Instructions: 

1. Fill and preheat the SousVide Supreme™ to 185F / 85C
2. In a small skillet over medium heat, melt the butter, bacon fat.
3. Add the sage leaves and sauté for 5 minutes; stir in the salt and cook an additional 5 minutes.  Remove the sage leaves.
4. Toss the carrots in the seasoned butter, put them into a cooking pouch in a even layer, pour in any residual melted butter, and vacuum seal.
5. Submerge the pouch in the water oven and cook for 1 hour.
6. Remove from the pouch and serve.

Sous Vide Strawberries & Cream

Serves 2 to 4

Ingredients: 

• 2 cups (0.3 kg) sliced strawberries
• 2 tablespoons (25 grams) superfine sugar (preferably) or granular sugar
• 1/4 cup (60 ml) champagne or sparkling wine
• fresh mint leaves, for garnish
• whipped cream, for garnish

Instructions: 

1. Preheat SousVide Supreme to 185F/85C.
2. Remove the green leafy stem from the top of the strawberry and cut the berries into quarters, lengthwise, from stem end to tip.
3. In a medium bowl, toss the berries with the sugar to thoroughly coat them.
4. Put the berries and champagne into a large (gallon/3.8 liter) cooking pouch, spreading out evenly to fill the pouch
5. Evacuate as much air as possible from the pouch and seal only. (Do not attempt to vacuum seal liquids with a suction vacuum sealer.)
6. Submerge the pouch in the water bath, using the universal pouch rack to keep the strawberries below the water surface, and cook for 15 minutes.
7. To serve, fill a martini glass or dessert dish two-thirds full with berries and top with a dollop of fresh whipped cream and a sprig of fresh mint.

 Let the romance begin!

Makes 1 Cocktail

3 ounces pomegranate juice
1 ounce Limoncello
1 ½ ounces vodka
Ice
Optional lemon twist for garnish

DIRECTIONS
1. Put the pomegranate juice, Limoncello, and vodka into a cocktail shaker over ice.
2. Cover and shake well.
3. Strain into a chilled martini glass. Garnish with lemon twist, if desired.

(or Caramel, made simple)
from Sous Vide Barbecue (Paradox Press 2011)
Makes about 12 ounces (360 ml)

INGREDIENTS

• 1 can (12 ounces/360 ml) sweetened condensed milk

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 185F/85C.
2. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.)
3. Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed.
4. Submerge the pouch(es) in the water oven to cook for 13 hours.
5. Remove the pouches from the water bath and submerge them for 30 minutes in an ice water bath to quick chill them. Store in refrigerator for up to 6 weeks, unopened.

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) kosher salt
• 1 tablespoon (15 ml) whole black peppercorns
• 1 tablespoon (15 ml) poultry seasoning
• 6 tablespoons (84 g) butter
• 3 sprigs fresh sage

DIRECTIONS

1. Breakdown the turkey*, lifting the double breast off the bone, skin on, and removing the leg quarters from the carcass. Save the carcass to make turkey stock.
2. In a large pot, dissolve the salt in the water and stir in the peppercorns and poultry seasoning.
3. Dissolve the salt in the water and stir in the peppercorns and poultry seasoning to make an herbed brine. Submerge the turkey breast and leg quarters in the brine and refrigerate at least 4 hours up to overnight.
4. Fill and preheat the SousVide Supreme water oven to 146F/63C.
5. Rinse the turkey breast and leg quarters and pat dry.
6. Put each leg quarter and the breast into separate large (gallon/3.8 liter) cooking pouches, add 2 tablespoons (28 g) of the butter and a sprig of sage to each pouch and vacuum seal. Refrigerate the leg quarters while you cook the breast.
7. Submerge the breast pouch in the water oven to cook for at least 4 hours (and up to 6 will not affect textural quality.)
8. After the breast has cooked, remove the pouch and, if not finishing immediately, quick chill, submerged in ice water (half ice/half water) for at least 1 hour, adding ice as needed.) You may refrigerate the cooked breast for up to 2 days before finishing.
9. Increase the temperature on the water oven to 176F/80C.
10. Submerge the leg quarter pouches in the water oven for at least 8 hours (and up to 12 will not affect textural quality.)
11. Remove from the water oven and, if not finishing right away, quick chill the pouch, submerged in ice water (half ice/half water) and refrigerate for up to 2 days before finishing.

To finish

1. Fill and preheat the water oven to 146F/63C.
2. Submerge the turkey breast and leg quarter pouches in the water oven for at least 1 hour to reheat.
3. Remove the turkey from the pouches, pat dry with paper towels, and brush with the melted herb butter.
4. Preheat the traditional broiler to high (or use a kitchen torch) to sear the skin of the turkey until golden brown.
5. Serve the juiciest, most succulent turkey you’ve ever tasted.

*If you prefer, ask your butcher to lift the double breast with skin on and remove the leg quarters for you.  Granted, this doesn’t make the big splashy whole presentation, but the big, golden double breast on a platter is pretty impressive!

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 (400 g) Demerara sugar
• 4 cinnamon sticks
• 6 pods star anise
• 15 whole cloves
• 2 bay leaves
• 1 teaspoon salt

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 144F/ 62C.
2.  Combine all ingredients in a zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. (Or seal in a chamber vacuum if you have one.)
3. Submerge in the water oven and cook at least 3 hours, until sugar dissolves (the longer the better.)
4. Strain into a clean stoppered bottle and chill. Use the syrup in the Spiced Fig Old Fashioned cocktail, mix it into hot tea for a holiday touch, or even pour over ice cream for a festive treat!

The celebration of Christmas occurs all over the world and it seems that no matter what the longitude or latitude may be, the occasion always involves feasting. Culinary Christmas traditions vary widely depending on the culture, with favored recipes handed down from generation to generation.

We thought it would be both interesting and illuminating to explore how the holiday is made merrier in various corners of the globe and a boat load of fun to try our hand at preparing the traditional fare of other countries with a modern sous vide twist. We invite you to join us on a Christmas tour of 16 delectable delights enjoyed around the world.

See all 16 Recipes! >

Makes 35 to 40 cabbage rolls

The pig harvest coincides with the holiday season in Greece, so pork is plentiful and usually on the holiday table, traditionally as pork and rice stuffed cabbage leaves.

INGREDIENTS

For the rice

• 1 cup (200 g) Arborio or short-grain rice
• 1 medium onion, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 2 stalks celery, leaves only, chopped
• ½ teaspoon (2.5 ml) salt
• ¼ teaspoon (1.25 ml) black pepper
• 2 cups (480 ml) water or chicken or vegetable broth

For the cabbage rolls

• 2 Napa cabbages, trimmed, cored, and leaves pulled apart
• Salt and pepper, as needed
• 2 pounds (0.9 kg) ground pork
• 2 eggs, beaten
• 3 sprigs fresh dill, stripped for leaves tablespoon (15 ml) olive oil

For the Avgolemono Sauce

• 5 egg yolks
• ½ cup (120 ml) vegetable broth
• 7 ounces (210 ml) freshly squeezed lemon juice
• 1 tablespoon (15 ml) corn starch

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
2. In a large (gallon/3.8 liter) zip-closure cooking pouch, combine the rice, onions, carrots, celery leaves, water, salt and pepper. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge in the water oven to cook for 45 minutes.
4. Meanwhile, on the stovetop, bring a large pot of water to a boil, add 1 teaspoon salt. Add the cabbage leaves and cook for 2 minutes, until they become bright green and softened.
5. Remove the leaves and chill them in ice water to arrest the cooking. Drain and set aside.
6. Remove the rice pouch from the water oven and reduce the temperature to 140F/60C. Add ice or cold water to speed the temperature drop.
7. In a bowl, season the ground pork with salt and pepper. Add the cooked rice, beaten eggs, dill, and olive oil and knead to mix thoroughly.
8. Form the meat mixture into about 35 to 40 balls.
9. Lay the softened cabbage leaves out flat and position a ball of the meat mixture into the lower center of each one. Fold the sides of the leaf toward the center over the meat; fold the bottom of the leaf over the meat and then roll to the top. Set aside and repeat with all the leaves.
10.  Put the rolls in a single layer into one or more large cooking pouches . Using the Gentle/Moist settings of the vacuum sealer to seal the pouch(es).
11. Submerge the pouch(es) in the water oven to cook for 1 hour.
12. Meanwhile, prepare the Avgolemono Sauce.
    1. In a pot over medium heat, whisk the eggs with the water.
    2. Whisk in the lemon juice and cornstarch.
    3. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Keep warm. (An easy way to keep the sauce warm is to transfer it to a small zip-closure cooking pouch, remove the air with your hands, zip the seal and put into the water oven while the cabbage rolls are cooking.)
13. Remove the rolls from the water oven, gently transfer them to a serving platter, and drizzle liberally with the Avgolemono Sauce.

Serves 10 to 12

INGREDIENTS

• 4 eggs, well beaten
• 2 cups water
• 1 can (14-ounce/396g) sweetened condensed milk
• 1 can (12-ounce/354g) evaporated milk
• 1 can (12-ounce/354g) crème de coco
• 2 cups (480 ml) white rum
• 2 or 3 cinnamon sticks
• ground cinnamon for garnish

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
2. In a blender or large mixing bowl, beat the eggs until pale yellow. Add the water, evaporated milk, condensed milk, and crème de coco and mix until well blended.
3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch.
4. Add the cinnamon sticks and use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the seal.
5. Submerge in the water oven to cook for 2 hours.
6. Remove the pouch from the water oven and quick chill, submerged in ice water (half ice/half water) for at least 30 minutes.
7. Strain the mixture to remove the cinnamon sticks and any solid bits and store in a clean pouch or covered container in the refrigerator until serving.
8. To serve, put the egg and cream mixture into a large punch bowl, stir in the rum, and sprinkle cinnamon over the surface. Ladle into individual mugs or glasses for serving.

Courtesy of SousVide Supreme Culinary Profession, Madeline Fiore

INGREDIENTS

• 4 cups (0.9 liter) boiling water or scalded milk
• ½ cup (85 g) cornmeal
• ¼ cup (60 ml) brown sugar
• ½ teaspoon (2.5 ml) ground cinnamon
• 1/8 teaspoon (0.625 ml) sea salt
• ¾ teaspoon (3.75 ml) pure vanilla extract
• 3 ounces (85 g) bittersweet chocolate, chopped

DIRECTIONS

1. 1. Fill and preheat the water oven to 210F/98C.
2. In a zip-closure cooking pouch, whisk together the hot water or milk, cornmeal, sugar and salt.
3. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal; submerge the pouch in the water oven to cook for at least 10 minutes.
4. Remove the pouch from the water oven and whisk in the vanilla and chocolate.
5. Pour into mugs and serve hot.