(Use it on its own or to make the Spiced Cider Toddy hot cocktail.)

Makes about 1 quart/0.9 liter

INGREDIENTS

• 1 orange
• 1 quart (0.9 liters) apple cider
• 2 ounces (60 ml) brandy (VS or VSOP quality level)
• 1/2 cup (120 ml) honey
• 1/2-inch (1.25 cm) piece peeled ginger root
• 6 allspice berries
• 3 cloves
• 1 cinnamon stick (about 3-inches/7.5 cm)
• 1 star anise pod

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
2. Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife.
3. Combine all of the remaining ingredients in a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to infuse for 1 hour.
4. Open the pouch carefully and give the infusion a taste to determine if the level of spice and sweetness are to your liking. For more spice, let the infusion continue to cook for another 30 minutes. If you’d like more sweetness, add more honey by the tablespoon, whisk to combine, and proceed.
5. When you’re happy with the flavor profile, open the pouch and strain the infusion through a fine mesh strainer to remove solids; discard solids.
6. Return the infused cider to the pouch, again use displacement to remove air, zip the seal and leave the cider in the water oven to keep warm for serving.
7. Delicious as is, in a warmed mug, for a mainly non-alcoholic holiday treat or use it to make the Spiced Cider Toddy (below).

Spiced Cider Toddy
Makes 8 servings

• 2 cups (480 ml) bourbon
• 1 orange, thinly sliced (8 thin slices)
• Whole cloves, for studding the orange slices

1. Put 6 ounces (180 ml) of the infused cider and 2 ounces (60 ml) of the bourbon into each warmed mug
2. Float one studded orange slice on top
3. Serve hot.

It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas!

Poached Pears with Vanilla and Cardamom

On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!

See Full Recipe

Turtle Brownies

On the 2nd Day of Christmas, my SousVide Supreme gave to me… 2 Turtle Brownies!

See Full Recipe

Fennel-Scented Cornish Game Hens

On the 3rd Day of Christmas, my SousVide Supreme gave to me… 3 French Hens… Fennel Pollen-Scented and delicious. (OK, they’re Cornish hens, but French Faverolles would work just as well!)

See Full Recipe

Wild Mushroom Stuffed Quail

On the 4th Day of Christmas, my SousVide Supreme gave to me… 4 Calling Birds!

See Full Recipe

Chicken, Mushroom and Parmesan Cream Vol Au Vents

On the 5th Day of Christmas, SousVide Supreme gave to me… 5 buttery golden pastry rings!

See Full Recipe

 

Sous Vide Soft Cooked Goose Egg served over Polenta with Pancetta & Greens

On the 6th Day of Christmas, my SousVide Supreme gave to me… 6 geese a laying an egg to perfectly cook and serve over polenta!

See Full Recipe

 

Floating Swans with Christmas-Spiced Crème Anglaise

On the 7th Day of Christmas, my SousVide Supreme gave to me… 7 delicate floating meringue swans, a-swimming in a Christmas-spiced crème Anglaise!

See Full Recipe

 

Egg Nog

On the 8th Day of Christmas, my SousVide Supreme gave to me… 8 maids a-milking for enough cream to make a big bowl of sous vide egg nog!

See Full Recipe

 

Tortellini en Brodo

On the 9th Day of Christmas, my SousVide Supreme gave to me… 9 ladies dancing, or if not the whole lady, at least these 9 beautiful tortellini (belly buttons of Venus) dancing in a flavorful sous vide brodo!

See Full Recipe

 

Prosciutto Wrapped Rabbit Saddle

On the 10th Day of Christmas, my SousVide Supreme gave to me… 10 lordly rabbits a- leaping into a truly gourmet dish!

See Full Recipe

 

Sous Vide Asparagus Citronette with Crispy Pancetta

On the 11th Day of Christmas, SousVide Supreme gave to me…11 piping hot sous vide asparagus tossed with citronette and crispy pancetta!

See Full Recipe

 

A Dozen Duck Legs Confit

On the 12th Day of Christmas, my SousVide Supreme gave to me… 12 delectable duck confit drummers!

See Full Recipe

…and Morel Pomegranate Sauce
Serves 4

INGREDIENTS

For the steaks

• ¼ ounce (7 g) porcini powder or dried porcini mushrooms
• ¼ teaspoon (1.3 ml) truffle salt (we suggest 10% truffle salt)
• 4 grass-fed beef tenderloin steaks

For the morel cream

• 1 tablespoon (15 ml) extra virgin olive oil
• ¼ pound (113 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
• ½ teaspoon (2.5 ml) salt
• 1/4 cup + ½ teaspoon (62.5 ml) sweet Marsala wine
• 1/2 cup (120 ml) heavy whipping cream
• 1/2 cup (120 ml) mushroom stock (or the rehydration liquid)
• 1/2 teaspoon (2.5 ml) sherry vinegar
• ¼ teaspoon (1.3 ml) freshly ground black pepper

For the morel and pomegranate pan sauce

• 3 tablespoons (57 g) unsalted butter
• 2 tablespoons (30 ml) extra virgin olive oil
• 2 tablespoons (30 g) minced shallots
• ¼ teaspoon (1.3 ml) truffle salt, or to taste (we suggest 10% truffle salt)
• ¼ pound (450 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
• ¼ cup (60 ml) unsweetened pomegranate juice
• 1 tablespoon (15 ml) Marsala wine
• ¼ cup (60 ml) mushroom stock (or the rehydration liquid)
• Freshly ground black pepper, to taste
• Fresh pomegranate arils (seeds), for garnish

Recommended Side: Orange and Garlic Wilted Spinach

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C for medium rare or your preferred temperature for steak.
2. If using dried porcinis instead of powder, grind them into a fine powder in a spice grinder or clean coffee grinder.
3. If using dried morels instead of fresh, rehydrate the morels for both the cream and pan sauce in 1 cup (240 ml) of water for 2 to 4 hours. Strain and reserve the rehydration liquid, if needed.
4. Mix the truffle salt with the porcini powder and season the tenderloin steaks on all sides with mixture
5. Put the steaks into cooking pouches and vacuum seal.
6. Submerge the pouch(es) in the water oven to cook for at least 2 hours and up to 6 hours for grass-fed beef. (Minimum cooking times should be based on thickness of the tenderloin, according to the Time and Temperature chart.)
7. Meanwhile make the Morel Cream:
   1. Thinly slice the morels.
   2. Heat a large skillet over medium high heat, add the extra virgin olive oil, morels, black pepper and salt.
   3. Cook the morels until they release their liquid and begin to brown (about 5 to 6 minutes.)
   4. Deglaze the pan with ¼ cup (60 ml) of the Marsala wine and cook until all liquid has evaporated.
   5. Add the cream and the mushroom stock (or rehydration liquid) and continue to cook for 1 to 2 more minutes.
   6. Transfer the morel mixture to a blender. Add the sherry vinegar, remaining ½ teaspoon of Marsala, and blend until smooth. Taste, then add salt and pepper, as necessary.
   7. Reserve the finished morel cream in a small saucepan to reheat when needed or pour into a small zip-closure cooking pouch, evacuate the air using the displacement method (Archimedes’ Principle) and zip the seal. Keep warm or reheat in the water oven along with the steaks.

Finish the steaks and make the Morel & Pomegranate Pan Sauce

1. Slice the morels into thin rings.
2. Remove the pouches from the water bath, take the steaks from the pouches, and using paper towels, dry off any surface moisture.
3. On the stovetop, heat a sauté pan over medium-high heat. Add one teaspoon (5 ml/4 g) each of the olive oil and butter.
4. Quickly sear the steaks on all sides until they develop a brown crust. They’re already perfectly cooked on the inside; you just want that crust. Remove the steaks to a plate and cover them loosely with aluminum foil.
5. Add a tablespoon (14 g/15 ml) each of butter and olive oil to the same pan; add the shallots and cook them for 2 to 3 minutes, until they soften.
6. Add the morels, truffle salt, and black pepper. Sauté gently until the morels are tender and caramelized (about 6 to 8 minutes).
7. Add the pomegranate juice, Marsala, and mushroom stock. Simmer the liquid, scraping any bits off the bottom of the pan, until the sauce has reduced enough to coat the back of a spoon (about 3 to 5 minutes).
8. Stir in the last tablespoon (14 g) of butter.
9. Taste the sauce and add additional truffle salt, if desired.
10. Reheat the truffle cream, if needed.

To plate

1. Put a spoonful of the morel cream onto the plate.
2. Arrange steak slices on top.
3. Finish with the pan sauce and pomegranate arils.
4. Serve with Orange and Wilted Spinach Salad or your choice of sides.

Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, “This is the best meal I’ve ever eaten!” And that is precisely what will happen when you serve this mouthwatering Beef Tenderloin with Morel Cream and Morel Pomegranate Sauce.

It is simplicity itself to turn out perfectly cooked meat without fail with the 4 Simple Steps of sous vide cooking, or as we like to call them, the 4 S’s:

And because sous vide cooking is minimally hands on and largely hands off, it leaves you free to pursue some of your other favorite holiday S’s:

Shopping…Singing…Sledding...Skiing…Skating…Surfing...Swimming…Snuggling…and Snoozing!

The convergence of Hanukkah and Thanksgiving last happened in 1888 and, according to some sources, won’t happen again for another 77,798 years, so we invite you to enjoy the once in a lifetime opportunity to celebrate the quintessential American holiday along with a quintessential Jewish one.

Along with the turkey, add these scrumptious Mashed Potato Latkes and Sous Vide Applesauce to your Thanksgiving feast.

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 6

INGREDIENTS

For the squash puree:

• 1 ½ cups (355 ml) mashed sous vide-cooked squash
• 1/3 cup (80 ml) honey
• 1 ounce (28 g) unsalted butter, melted
• 1 ounce (60 ml) crème fraiche

For the mascarpone cream:

• 8 ounces (227 g) mascarpone, divided
• 3/4 cup (180 ml) heavy whipping cream

For verrine assembly:

• 6 thin slices prosciutto
• 9 ounces (255 g) sous vide-cooked squash, cubed
• Sea salt to taste
• Mashed squash (as above)
• Mascarpone cream (as above)
• 1/3 cup (80 ml) toasted or spiced nuts or seeds (sesame or your favorites)
• Fleur de sel, to taste

INSTRUCTIONS

1. In a bowl, stir together the mashed squash, honey, melted butter and crème fraiche until smooth. Set aside.
2. In a separate bowl, whisk together the mascarpone and heavy whipping cream until light and fluffy.
3. In a skillet on the stovetop, cook the prosciutto over medium-high heat until caramelized and golden on each side. Once cooked, blot with paper towels.

To assemble the verrines:

1. 1. Toss together the sous vide cooked cubed squash with sea salt to taste.
2. Put about 1 ½ ounces (43 g) cubed squash in the bottom of every serving glass.
3. Spoon a good-sized dollop of mascarpone cream over the squash.
4. Divide the pureed squash mixture evenly amongst the serving glasses as the next layer.
5. Add another dollop of mascarpone cream.
6. Sprinkle nuts or seeds and a pinch of fleur de sel on top.
7. Garnish with prosciutto and serve immediately.

Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 4

INGREDIENTS

• 2 pounds (0.9 kg) boneless turkey breast, with skin
• 2 tablespoons (28 g) butter, divided use
• ¼ cup (20 g) finely chopped green onions (scallions)
• 4 cups (240 g) finely chopped leeks
• ¼ cup (60 ml) white wine
• 3 cloves garlic, peeled and crushed
• 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped
• 5 tablespoons (75 g) breadcrumbs
• 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme)
• ½ teaspoon (2.5 ml) salt
• Some freshly ground black pepper
• Salt and pepper
• 1 tablespoon (15ml) any vegetable oil with a high smoke point

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 149°F (65 °C).
2. Rinse the turkey breast and pat dry.
3. Using a very sharp knife, pierce a hole in the thick end of the breast and gently slide the knife into its center to create a deep pocket that extends almost to the bottom (thin end) of the breast.
4. Put the breast on a plate and leave in the fridge until you are ready to stuff it.
5. To make the stuffing, put 1 tablespoon of the butter into large heavy bottomed saucepan. Once the butter has melted, add the green onions and leeks. Cook for about 7-10 minutes on a medium heat. You want the leeks to become meltingly tender.
6. Add the wine and garlic, and cook until the wine has boiled off.
7. Then, add the mushrooms and cook for a further 5 minutes, until the mushrooms are soft and tender.
8. Finally, add the breadcrumbs and fresh herbs. Taste and season with salt and pepper.
9. Even though the vegetables are all finely chopped, I find it a good idea to put the stuffing in a food processor and pulse once or twice just to make the stuffing into a tighter paste.
10. Allow the stuffing to cool.
11. Then, take the breast meat out of the refrigerator. Put the stuffing in a plastic food-grade zip-closure bag, zip closed, cut one corner out, and pipe the stuffing into the breast cavity. Season the outside of the breast with salt and pepper.
12. Put the turkey breast into a large food-grade cooking pouch along with the remaining tablespoon of butter and vacuum seal the pouch.
13. Submerge the pouch into the water bath and leave to cook for between 3 and 4 hours.
14. Once the breast has cooked, remove it from the water bath and take the breast out of the pouch. You can reserve the juices for gravy.
15. Put the breast on a plate and pat it dry with paper towels.
16. Put the vegetable oil into a large frying pan and heat over a high heat.
17. When the oil is very hot, put the turkey into the pan, skin side down.
18. Cook for a couple of minutes, until the skin is crisp and golden. Turn the breast around to color on both sides.

Makes about 8 latkes
A great use for left over mashed potatoes.
Note:  This is a combined sous vide and stove top recipe.

INGREDIENTS

• 2 cups (420 g) sous vide Mashed Potatoes with Garlic and Herbs*
• 2 tablespoons flour
• 1 egg, beaten well
• Salt and pepper to taste
• 2 cups (480 ml) high-smoke-point vegetable oil for frying

DIRECTIONS

1. Put all ingredients into a bowl and mix well.
2. Portion the mixture using an ice cream scoop onto a parchment-lined baking sheet, cover with plastic wrap (cling film) and freeze for at least an hour to overnight.
3. Heat the oil to 375F/190C. Remove the latkes from the freezer and fry in batches, to prevent overcrowding, for 2 to 3 minutes per side until they are golden brown and heated through. Drain on paper towels and keep warm in a 180F/82C oven until you’ve finished cooking the remaining latkes.
4. Serve warm, with SousVide Applesauce.

*If you have plain left over mashed potatoes, simply add 1/4 teaspoon (1.25 ml) each of garlic powder, onion powder, and Herbes de Provence to the flour and proceed with the recipe.

Santa may have made his list and checked it twice, but let’s be honest: Sometimes, the gift-giving season sneaks up on even the most organized of us, pouncing like a festively adorned tiger. Such a thing happened to this very blogger, when I realized that it was the second night of Hanukkah and four days till Christmas, and I had yet to write a blog post about last-minute gifts.

It’s no secret that sous vide cooking can be a huge time and energy-saver. Whether it’s allowing you to cook a week’s worth of meals or helping you cook the perfect turkey, bringing sous vide into your kitchen means opening the door to countless new food opportunities. And, at the holidays, it means a solution to the last-minute scramble for presents so many of us face.

Sous Vide Cuts Infusing Time Down To Only 3-hours or less!

Traditionally, it takes at least two weeks to create an infused alcohol. Fortunately, sous vide cooking cuts infusing time down to an astonishing three hours. And for those on your list who don’t imbibe, the precise temperature controls of your SousVide Supreme allow you to perfectly temper chocolate for dipping, givin

g the chocolate an otherwise difficult-to-achieve glossy finish. If we’ve piqued your interest, read on for our suggestions!

Falernum

Falernum (pronounced fah-learn-um) is an aromatic herbal infusion that makes a delightful, sweet tipple It can be built variously on the flavors of almond, ginger, cloves, vanilla and allspice. Though widely used in Caribbean and in tropical cocktails in a manner similar to orgeat syrup–think Zombie, Mai Tai–we can attest that it is quite delicious on its own as a cordial or drunk on the rocks. And it’s oh, so very simple to make with our recipe.

Ginger Brandy

Ginger fanatics rejoice! After Chicago-area blogger Jen Caputo tried a local distillery’s ginger  liqueur, she dubbed it her “crack” and set about trying to replicate it. After some (delicious) trial and error, she settled on a recipe that cuts the earthiness of brandy with a sharp kick of ginger. She’s been kind enough to share her special recipe for Ginger Brandy with us. If you’re not a brandy fan, it can be made with vodka (the photo is of her vodka-based recipe). Jen’s

Ginger Liqueur is just unusual enough to make the gift-giver look creative, but is still an accessible flavor for even the less adventurous imbibers in your life.

Easy Limoncello

Alcohol is always an easy thank-you gift for a holiday party host. We recommend our

Easy Limoncello recipe. Bright and tart, it’s a great gift that can be shared at the party (even if it’s better to give than receive, it’s always nice to share).

Earl Grey-Infused Gin

Everyone has that one friend who has taken up mixology as their new obsession. Even if your friend denies it, there are telltale signs: the fully stocked bar, the obscure drink mixing accessories, the well-worn muddler, and the mason jars full of strange-looking brews in the depths of their cabinets. Make their lives a little easier by giving them a homemade batch of Earl Grey-infused Gin.

Bacon-Infused Bourbon Cordial

Forget cute pictures of cats or a video of some kid after the dentist. The real internet obsession is bacon. And with good reason: it’s crunchy, greasy, salty, and delicious. Plus, there’s something inherently funny about it. Indulge your bacon-loving friends and family with this Bacon-Infused Bourbon Cordial. If nothing else, it will finally give them a good excuse to start drinking in the morning.

For those who keep kosher, we haven’t tried this recipe with turkey bacon, but it should work the same. If you try it, let us know how it turns out!

Cranberry Vodka

What can be said about vodka and cranberry that hasn’t already been said by countless bar patrons? Whether it’s being poured as a well drink or mixed together as part of a Cosmo, vodka and cranberry is a tried-and-true combination. Make our Cranberry-Infused Vodka for anyone who considers a vodka-cranberry their drink of choice or for your friend who just can’t let Sex and the City go.

Non-Alcoholic Ideas: Chocolate-Dipped Cookies, Pretzels, Fruit or Bacon!

Of course, there are some times when alcohol just isn’t an appropriate gift. For instance, it is not recommended that you give your child’s third-grade teacher liquor. Likewise, it is not recommended that you give your third-grade nephew liquor. In both cases, however, there’s an easy solution: chocolate-dipped cookies, pretzels, fruit, or bacon.

As was mentioned, it can be difficult to achieve a perfectly-glossy finish with dipping chocolate. The process can be tricky, but the SousVide Supreme makes reaching and maintaining the necessary temperatures easy. Our guide for tempering chocolate breaks the process down step-by-step to help make it as simple as possible.

You can dip just about anything in the chocolate, but we love SmittenKitchen.com’s recipe for candied orange peels. We opt to use our recipe for Sous Vide Simple Syrup rather than creating it on the stovetop, but either way, the end result is absolutely delicious! They present particularly well in a mug with a clever catchphrase on it.

Nothing won you over? How about…

Of course, if you’re not feeling particularly do-it-yourself this year, it’s easier than ever to give someone the gift of sous vide. We now offer online gift certificates that can be emailed to loved ones in a matter of minutes – ideal for the cousin you forgot existed until they showed up at your doorstep for Christmas dinner. We suggest including this blog post in the message to help them think of a great way to thank you for your gift.

No matter what the gift or occasion, all of us at SousVide Supreme hope you have a wonderful holiday season and a happy, healthy, and delicious New Year.

If you’ve tried any of these recipes, or created one of your own, make sure to share them with us on the SousVide Supreme Facebook page or on Twitter at @SousVideSupreme.

Serves 4

INGREDIENTS

For the turkey:

• 1 turkey breast half, deboned, skin on
• 2 strips lemon peel, about ½ x 2 inches (1.3 x 5 cm)
• 4 leaves fresh sage
• 2 tablespoons (28 g) unsalted butter
• 1 tablespoon (15 ml) extra virgin olive oil
• Salt and pepper

For the sauce:

• 1 tablespoons (14 g) unsalted butter
• 1 tablespoon (15 ml) extra virgin olive oil
• ½ cup (102 g ) minced shallots
• ¼ cup(60 ml) dry white wine
• 1 cup (99 g) whole cranberries, fresh or frozen
• ½ cup (120 ml) low-sodium chicken broth
• ¼ cup (60 ml) maple syrup (or more to taste)
• 2 teaspoons (10 ml) cider vinegar
• 2 teaspoons (10 ml) Dijon mustard
• 1 teaspoon (5 ml) chopped fresh sage
• 3/4 teaspoon (7.5 ml) sea salt
• Freshly ground black pepper

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 145F/62.5C.
2. Season the turkey breast on all sides with salt and pepper.
3. Put it into a cooking pouch with the lemon peel, whole sage leaves, and 1 tablespoon of the butter.
4. Vacuum seal the pouch and submerge it in the water oven to cook for 3 hours.
5. Remove the turkey breast from the pouch and dry off any surface moisture with paper towels. (Reserve the juices from the pouch).
6. Heat a medium sauté pan over medium-high heat, add the remaining tablespoon of butter and the olive oil to the pan and quickly sear the turkey breast just until the skin is brown and crisp.
7. Remove the turkey to a clean, warm plate and loosely cover it with aluminum foil.
8. Make the sauce:
   1. In the same sauté pan used to sear the turkey, melt the olive oil and butter over medium high heat; add the shallots and cook until they are soft, about 3 to 4 minutes.
   2. Deglaze the pan with the white wine, scraping any browned bits off of the bottom of the pan.
   3. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard, salt, pepper, and the pouch juices; cook, whisking occasionally, until the cranberries soften and the liquid has reduced, about 6 to 8 minutes.
   4. Add the chopped sage and continue to cook for another minute, then add any juices that have collected on the turkey’s resting plate.
   5. Taste and add adjust seasonings with salt, maple syrup and/dor vinegar, if desired.
9. Slice and serve the turkey, along with the sauce and Savory Chestnut and Herb Bread Pudding or your choice of sides.

Serves 4 to 6

Note: This is not a sous vide recipe. It accompanies the sous vide cooked Sous Vide Sage Turkey Breast with Cranberry Shallot Sauce.

INGREDIENTS

• ½ cup (102 g) minced shallots or sweet onions
• 1-3/4 teaspoons (8 ml) sea salt
• 1 tablespoon (15 ml) minced fresh thyme
• 1 tablespoon (15 ml) minced fresh sage
• ¼ cup (10 g) minced fresh Italian parsley
• 1 tablespoon (15 ml) tomato paste
• 1 teaspoon (5 ml) Dijon mustard
• 1 cup (170 g) chopped roasted chestnuts (roughly ½-inch/1.3 cm pieces)
• ½ cup (120 ml) dry vermouth
• 5 large eggs
• ½ cup (90 g) grated Parmigiano Reggiano
• 2 cups (480 ml) half and half (light cream)
• 1 cup (240 ml) heavy whipping cream
• 6 cups (540 g) fresh or day old bread cubes (about 1-inch/2.5 cm in size)
• Freshly cracked black pepper

DIRECTIONS

1. Preheat the conventional oven to 350F/176C.
2. Spread the bread cubes in an even layer on a baking sheet and bake them in the oven for 10 minutes.
3. Prepare a 9 x 12-inch (23×35 cm) baking dish with butter or non-stick spray.
4. In a medium sauté pan over medium-high heat, sauté the shallots in the butter with 1/2 teaspoon of the salt and some black pepper until softened (about 3 to 4 minutes).
5. Stir in the herbs, tomato paste, and Dijon mustard and continue to cook for 1 minute more.
6. Increase the heat to high, remove the pan from the heat, add the vermouth and return the pan to the heat. Simmer until all the liquid has evaporated, remove from the heat, and set aside.
7. In a separate, very large bowl, beat the eggs. Whisk in the parmigiano reggiano, cream, half and half, and tomato mixture.
8. Mix the bread cubes and chestnuts into the egg mixture along with the remaining salt.
9. Pour the bread mixture into the baking dish and let sit, uncovered, for 15 minutes.
10. Cover the baking dish with foil and bake the bread pudding in the oven for 30 minutes; remove the foil and increase the heat to 375F/190C and continue to bake until the pudding has browned on top (15 to 20 minutes).
11. Remove from the oven, let cool until sliceable, then cut into portions & serve.

Serves: 4

INGREDIENTS

• 4 (6 ounce/180 gram) halibut fillets
• 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter (1 oz/ 28 g), cubed
• 8 thin slices of assorted citrues (grapefruit, lime, lemon, orange)
• Sea salt

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 132F/ 55.5C.
2. Season both sides of the halibut fillets with sea salt.
3. Put the fillets into a small (1 quart/0.9 liter) cooking pouch, place the citrus slices on each side of the fillet. Make sure to leave some room in between each fillet, 2-3 per cooking pouch.
4. Drizzle in the citrus olive oil or toss in the butter and vacuum seal.
5. Submerge the pouches in the water bath and cook for 20 minutes.
6. Remove from the SousVide Supreme and serve immediately with your favorite sauce.

Here are two of our favorites:

Citrus Beurre Blanc
Yields: 1 cup (8 fl oz/237 ml)

INGREDIENTS

• 2 tablespoons (1 fl oz/30 ml) dry white wine
• 1 tablespoon (0.5 fl oz/15 ml) fresh grapefruit juice
• 1 tablespoon (0.5 fl oz/15 ml) fresh lime juice
• 1 tablespoon (0.5 fl oz/15 ml) fresh lemon juice
• 1 tablespoon (0.5 fl oz/15 ml) fresh orange juice
• 1 small shallot, finely minced
• ½ teaspoon sea salt
• 8 ounces (226 g) cold butter, cut into 16 cubes

INSTRUCTIONS

1. In a medium saucepan bring wine, citrus juices and shallots to a boil. Reduce to about 1 ½ tablespoons (0.8 fl oz/23 ml) of liquid.
2. Reduce the heat to the lowest setting. Pull the saucepan from the heat and whisk in 2 cubes of butter; as it melts whisk in one more piece.
3. Set the pan over the lowest heat setting and continuously whisk one piece of butter into the mixture at a time, making sure that each piece is melted prior to adding the next.
4. Pull the saucepan off of the heat when the last piece is melted.
5. Spoon immediately onto serving plates and top with fish. Alternatively drizzle over the top of fish.

Pounded Olive & Orange Sauce
Serves: 4

INGREDIENTS

• 1 small red onion, peeled and frenched (halved and sliced thinly lengthwise)
• ¼ cup (2 fl oz/60 ml) olive oil
• 8 oz (227 g) Castelvetrano Olives
• 8 oz (227 g) mixture of your favorite olives (both with and without pits)
• 3 oranges, divided, 1 for juicing (ie. Valencia) and 2 for segmenting (ie. Cara Cara/Navel)
• ⅓ cup (2.7 fl oz/78.9 ml) extra-virgin olive oil
• small handful of fresh basil, coarsely chopped
• small handful of Italian flat-leaf parsley, coarsely chopped
• freshly ground black pepper & sea salt to taste

INSTRUCTIONS

1. Cut the pitted olives in half or in quarters if particularly big.
2. With the blunt side of your knife press the olives with pits until they split, or using a heavy bottomed pan pound the olives until split.
3. In a saute pan warm ¼ cup (2 fl oz/60 ml) olive oil over medium-heat. Add the onions and cook until soft and translucent, approximately 8 minutes.
4. Add freshly squeezed orange juice and olives and cook for 1-2 minutes.
5. Add the orange segments and shut off the heat.
6. Toss in fresh basil and parsley. Drizzle in ⅓ cup fruity olive oil. Season with salt and pepper to taste.