Soups & One Pot Meals

Makes 4 to 6 servings

INGREDIENTS

• 1 medium cauliflower, cut into florets*
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• 1 small onion, peeled and diced
• 3 tablespoons unsalted butter
• 1 quart vegetable stock
• ¼ cup heavy cream

For garnish (optional)

• 1 handful flat-leaf parsley, stems discarded, coarsely chopped
• 2 slices bacon, chopped small, and cooked crisp
• Reserved tiny florets (*keep a few very tiny florets for topping)

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 180F
2. Put all ingredients, except stock and cream, into a large cooking pouch and vacuum seal. Spread the contents to get the florets evenly distributed in thickness.
3. Submerge the pouch to cook for 1 to 1 ½ hours.
4. Check cauliflower for tenderness by pinching a floret through the pouch. It should squash easily. If not, continue to cook for another 20 to 30 minutes.
5. Remove from the water oven when tender. Open the pouch and pour the all contents into a blender or food processor. Do not drain.
6. Add all the heavy cream and the stock, a bit at a time, blending until smooth and the consistency you desire for your soup.
7. Taste for seasons and adjust with salt or pepper as needed.
8. Ladle into warm bowls and garnish with the parsley, bacon, and fresh tiny florets, if desired.

Serves 2

INGREDIENTS

• 1 chicken breast, boneless
• Sea salt and ground black pepper, as needed, to taste
• 1 pat unsalted butter

For the ramen broth

• 2 teaspoons sesame or coconut oil
• 2 to 3 coins fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• ½ cup fresh carrots, cut in matchsticks.
• 4 Cremini mushrooms, cleaned and sliced
• 1 ½ ounces soy sauce
• 1 ounce mirin
• 1 quart chicken bone broth

For finishing and serving

• 2 large eggs
• 2 green onions, trimmed, and green and white parts chopped
• 2 portions (about 45 g each) dried ramen noodles
• 1 fresh green chile pepper, sliced, or dashes of Sriracha, optional

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 146F/63.5C.
2. Season the chicken with salt and pepper to taste, top with the butter and vacuum seal; submerge in the water oven to cook for 45 minutes.
3. Meanwhile, on the stovetop, make the ramen broth
   a. In a soup pot, heat the oil over medium heat, add the ginger and garlic and sauté until tender.
   b. Add the carrots and mushrooms and continue to cook until they are tender.
   c. Stir in the soy sauce and mirin and continue to cook another minute.
   d. Add the bone broth, cover, and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Check seasonings and adjust as needed with salt and pepper. Cover and hold warm on the lowest simmer as you continue.
4. When the chicken is cooked, remove it from the water oven, slice it and drop it into the ramen broth to keep warm.
5. Raise the water oven temperature to 167F/75C.
6. When it reaches temperature, gently drop the two eggs into the water bath and cook for precisely 15 minutes. Set the timer!
7. Meanwhile, boil a pan of water on the stove, drop the dried ramen in, and cook for about 4 to 5 minutes, until tender.
8. Divide the cooked ramen between two bowls, top with slices of chicken and half the ramen broth.
9. Remove the eggs with tongs or a slotted spoon when the timer sounds and let them cook just enough to handle. Crack them, just as if they were fresh, and slide a soft- cooked egg out of the shell onto each ramen bowl.
10. Top with a scattering of green onion and the slices of pepper or hot sauce if desired.

*Adapted from a recipe courtesy of Michael Ruhlman; Photo credit Donna Ruhlman, used with permission.

Serves 6

INGREDIENTS

• 1 recipe Creamy Pumpkin Soup, ready to serve
• 3 tablespoons sour cream
• 1 to 2 tablespoons heavy cream, as needed

DIRECTIONS

1. Put the sour cream into a small bowl and whisk in a tablespoon of the cream. Add more cream as needed to achieve a thick but pourable consistency.
2. Put the thinned cream into a condiment squeeze bottle (available on Amazon) and squeeze a line from it onto a piece of waxed paper to check that it flows well through the tip.
3. Put the soup into a large bowl or tureen and pipe concentric circles, beginning with a dot in the center and larger circles as you move outward (like a target).
4. To create the spider web, use the tip of a toothpick to gently draw a line of cream from the center dot outward to the largest circle, pulling each ring along a bit as you go. Go back to the center and draw a similar line to the exact opposite side of the circles, creating two halves. Repeat this process, again working from the center out with a line perpendicular to the first, creating quadrants. Finally draw another that splits each of the quadrants in half, ending up with 8 sections of ‘web’.
5. Serve immediately.

Serves 4

INGREDIENTS

• 4 slices thick bacon, diced
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and minced
• medium sweet potato, peeled and diced
• 1 small red bell pepper, stemmed, seeded, and diced
• 3 medium tomatoes, trimmed and diced
• 3 cup (760 ml) chicken or vegetable stock
• 1 cup (200 g) black beans, well-rinsed
• salt and pepper to taste
• 4 meaty pork ribs, cooked, and meat pulled from the bone (Basic Baby Back Ribs) (leftovers are great for this!)
• 2 Sweet and Sticky Sausages, cooked and sliced (leftovers are great!)
• 1 mango, peeled, seeded and diced
• chopped fresh cilantro, for garnish

For serving

• 2 cups (320 g) cooked Arroz Braziliero
• 1 fresh orange, sliced

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 195F/90.5C
2. In a skillet on the stovetop, fry the bacon until cooked.
3. Add the onion and garlic and continue to cook until transparent. Remove from heat and cool slightly.
4. Add the bacon, onions and garlic, and all remaining ingredients, except the cooked meats, mango, and cilantro, to a large (gallon/3.8 liter) zip-closure cooking pouch and, using the displacement method (Archimedes’ Principle), remove the air and zip the seal.
5. Submerge the pouch in the water oven to cook for 3 hours.
6. Put the cooked meat and mangos into a cooking pouch and vacuum seal.
7. Reduce the temperature of the water oven to 158F/70C adding ice cubes or chilled water to speed the fall.
8. Submerge the pouch of meat in the water oven, along side the beans, to warm for 30 minutes.
9. Remove the pouches and pour them both into a warmed tureen.
10. Stir to mix, garnish with the cilantro, and serve with Arroz Braziliero and sliced fresh oranges.

Serves 4

INGREDIENTS

• 1 onion, peeled and diced
• 1 clove garlic, peeled and minced
• 1 bag (10 ounces/285 g) frozen green peas
• 2 cups (480 ml) very cold vegetable broth or water
• 2 tablespoons (30 l) fresh mint or tarragon leaves

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Put the onion, garlic and peas into a cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven to cook for 1 hour.
4. Remove and quick chill the pouch, submerged in ice water (half ice/half water) for 15 minutes.
5. Put the fresh herbs and the broth or water into a food processor or blender, add the peas, and puree until smooth.
6. Serve chilled, garnished with fresh mint or tarragon leaves.

No Sous Vide? We can fix that!

INGREDIENTS

• 1 cup (90 g) Arborio rice
• 1 teaspoon (5 ml) extra virgin olive oil
• 1 small yellow onion, peeled and diced
• 8 to 10 Crimini mushrooms, wiped clean and sliced
• 8 ounces (228 g) cooked turkey or chicken, diced (leftovers work well!)
• 2 tablespoons (30 ml) roasted minced garlic (jarred)
• 3 cups (720 ml) turkey or chicken broth
• 1 sprig fresh rosemary, leaves only, minced
• Salt and pepper to taste
• 1/3 cup grated Romano cheese

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/83C.
2. Put the olive oil in a skillet and heat over medium heat.
3. Saute the onions and mushrooms until just tender.
4. Put the sauteed mushrooms and onions and all remaining ingredients, except the cheese, into a large (gallon/3.8 liter) zip-closure cooking pouch.
5. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
6. Submerge the pouch and cook for 45 minutes.
7. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
8. Stir in the cheese and serve.

INSTRUCTIONS

• 1 cup (180 g) diced fresh zucchini
• 1 cup (175 g) diced fresh red bell pepper
• 1 cup (230 g) chopped cauliflower
• 4 to 6 baby carrots, chopped
• ½ cup (75 g) diced sweet onion
• 4 cups (120 g) fresh spinach leaves
• ½ teaspoon (2.5 ml) garlic powder
• ½ teaspoon (2.5 ml) onion powder
• ½ teaspoon (2.5 ml) sea salt
• ½ teaspoon (2.5 ml) ground black pepper dash cayenne pepper, if desired
• 1 tablespoon (15ml) olive oil
• 2 cups (250 g) diced, sous vide-cooked chicken breasts (no need to sear them)
• 1 quart (0.96 liter) chicken broth

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
2. In a small bowl, combine all dry spices and seasonings and sprinkle the mixture evenly over the vegetables.
3. Put the seasoned vegetables in an even layer into a cooking pouch and vacuum seal.
4. Submerge and cook in the water oven for at least an hour, but up to 2 hours is fine.
5. If not using right away, quick chill the vegetables in their pouch in an ice water bath (half ice/half water) for at least 30 minutes and refrigerate for up to 48 hours.
6. To assemble the soup, in a soup pot, warm the olive oil over medium high heat.
7. Add the chicken broth and bring to a boil.
8. Reduce heat to medium, add the cooked chicken and cooked vegetables and their juices and continue to cook for another 3 to 5 minutes.
9. Enjoy!

TIME SAVING​ T​IP!

1. Make a double batch of soup to have one for dinner with a salad and another for lunches for the next two days.
2. Ladle the extra batch of soup, in 8-ounce servings, into four small (quart/0.96 liter) cooking pouches.
3. Remove as much air as possible, using just your hands, and seal.
4. Quick chill the sealed pouches in an ice bath (half ice/half water) for 20 minutes and refrigerate for use up to 48 hours or freeze.
5. Re-warm the soup portion in its pouch in the SousVide Supreme set to 165F/74C for 30 minutes or open, pour into a microwave safe bowl, and warm in the microwave.

Courtesy of SousVide Supreme Culinary Specialist, Sophie

INGREDIENTS

• 1 cup (173 g) dried couscous
• 1 cup (240 ml) just-boiled water
• 1 tablespoon (15ml) chopped mint
• 1 tablespoon (15ml) white wine vinegar
• 1 clove garlic, crushed
• 3 tablespoons (45ml) olive oil
• Salt and pepper, to taste
• 1 cup (110g) crumbled feta

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 183F/83C.
2. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch.
3. Pour the just-boiled water into the pouch and use the displacement method to remove the air and zip the pouch closed.
4. Put the pouch into the water bath and leave to cook for 8 minutes.
5. Once cooked, remove the pouch and leave to sit for a further 2 minutes. (If you prefer, you can also cook the couscous by the traditional stovetop method.)
6. Meanwhile, to make the dressing:
   1. put the vinegar, crushed garlic, and olive oil into a bowl and mix together with a small hand whisk.
   2. Season with salt and pepper, to taste.
7. Open the zip pouch and use a fork to fluff the grains of couscous.
8. Pour the couscous into a large serving dish, pour the dressing over the couscous, and mix well with a fork.
9. Spoon the sous vide vegetables over the couscous and sprinkle the chopped mint and crumbled feta on top.
10. Serve as a starter, light supper, or side dish. This is also a great meal for a lunch box.

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore

INGREDIENTS

• 2 tablespoons (30 ml) extra virgin olive oil
• 8 tablespoons (113.5 g) cold butter, divided
• 2 large onions, chopped
• 4 large cloves garlic, minced
• 1 quart (946 ml) beef stock
• 1-1/2 pounds (680 g) red or Yukon gold potatoes, cut into large chunks
• 3 large carrots, peeled and cut into large chunks
• 14.5 ounces (411 g) crushed stewed tomatoes
• 1 sprig fresh rosemary
• 6 sprigs fresh thyme
• 2 small bay leaves
• 1 cup (237 ml) cooking juice from Madeline’s Sous Vide Short Ribs
• 1 cup (237 ml) dry red wine
• 4 to 6 Madeline’s Sous Vide Short Ribs, meat flaked and pulled apart
• Sea salt and freshly ground black pepper, to taste
• Italian flat leaf parsley, for garnish

DIRECTIONS

1. Fill and preheat SousVide Supreme to 185F/85C.
2. Using a traditional stovetop, heat a large skillet over medium heat. Add olive oil and 2 tablespoons (30 ml) of the butter.
3. Once the butter is melted, add the onions and cook until translucent, about 8 minutes.
4. Add the garlic and cook until soft, about 2 to 3 more minutes; be careful not to brown.
5. Put the remaining vegetables and herbs into cooking zip pouches and divide evenly the cooked onions and garlic into the pouches, pour in the beef stock and stewed tomatoes, toss in the herbs, add in the reserved cooking juice and season with salt and pepper.
6. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal of the pouches.
7. Put the pouches into the water oven and set the timer for 2-3 hours.
8. Meanwhile, in a medium saucepan over medium-high heat, reduce the red wine by half. Set aside.
9. After 2-3 hours have passed, open the pouch and ladle the cooked vegetables into a serving bowl, along with at least one quarter of the cooking liquid. Reserve the remaining half to three-quarters of cooking liquid.
10. Add the remaining cooking liquid to the wine and reduce the mixture by half, until slightly thickened. Reduce the heat to a gentle simmer and stir in the remaining cold butter one tablespoon at a time. Toss in the flaked apart short rib meat and warm through.
11. Remove and discard any of the herb stalks and bay leaves.
12. Pour the thickened meaty wine sauce over the stew.
13. Serve the stew over Sous Vide Polenta and garnish with chopped parsley.

Ingredients

• 1 recipe cooked Fresh Green Peas
• 1/2 to 1 cup (120 to 240 ml) chicken or vegetable broth (you may not use it all)
• Salt and pepper to taste

Instructions

1. Put the cooked peas and about 1/4 cup (60 ml) of the broth into a blender and puree.
2. Add more broth, a splash at a time, until the puree is smooth and reaches the desired consistency–thicker or thinner as the occasion demands. (All the whole cup or even a second cup and you’ll have a lovely, velvety green pea soup!)
3. Check the seasoning level and add more salt or pepper, if needed.

Serves 6 as a stew or 8 as tacos, with enough for some seconds

INGREDIENTS

• 6 pounds (2.7 kg) goat shoulder, bone in, trimmed of excess fat
• 1 tablespoon (15 ml) each sea salt and freshly ground black pepper
• 4 dried ancho chiles
• 4 dried guajillo chiles
• 4 dried chiles negro (dried Pasilla) or cascabel chiles
• 1 dried chipotle chile
• 12 garlic cloves, skin left on
• 3 dried smoked tomatoes, optional (I’ve only found them at my farmers’ market; if you don’t have them, just omit)
• 2/3 cup (180 ml) cider vinegar
• 1/2 medium yellow onion, finely chopped
• 2 bay leaves
• 1 teaspoon (5 ml) dried Mexican oregano
• 1/2 teaspoon (5ml) dried thyme leaves
• 1/4 teaspoon (2.5 ml) ground cloves
• 1/4 teaspoon (2.5 ml) ground cumin
• 1/4 teaspoon (2.5 ml) ground cinnamon
• Plus sour cream, radishes, avocado, onion, cilantro, tortillas or taco shells, optional for serving

INSTRUCTIONS

1. Cut the meat into 3 equal-sized portions. This will enable you to divide the meat into 3 large cooking pouches, but do not seal. Simply fold over the tops. You may have to cut a piece or two through the rib section. Rub all surfaces of the meat with the salt and pepper and set aside in the refrigerator.
2. On a hot griddle or in a cast iron pan over medium-high heat, lightly toast one side of the dried chiles for a few minutes, or until they’re just softened. Turn and press down on the chiles with the back of a spatula to ensure all the surfaces are lightly seared. They will begin to release some of their aroma. Be careful not to burn the skins. Remove the chiles from the griddle and discard the stems and seeds. Transfer the chiles to a large bowl and set aside while you toast the garlic.
3. Place the garlic cloves, skins intact, on the same griddle or pan. Gently brown all sides, turning often to prevent burning. The garlic will take longer than the chiles, but eventually will soften. When soft, remove the garlic from the pan and discard the skins and any root ends. Set the garlic aside.
4. Add the smoked tomatoes, if you’re using them, to the bowl with the chiles. Cover with boiling water and, if necessary, weigh down the floating chiles with a smaller bowl. Soak for 20 to 30 minutes. Drain, lightly pat dry with a paper towel, and transfer to the bowl of a food processor. Add the cider vinegar, toasted garlic, onion, and the remaining dried herbs and ground spices. Purée, scraping down the sides of the bowl as needed, until the mixture becomes a paste.
5. Remove the meat from the refrigerator and spread the paste on all sides of the meat. Divide the goat pieces evenly across the cooking pouches. Vacuum seal. Refrigerate overnight or up to 24 hours. Remove the sealed pouches from the refrigerator and let the meat come to room temperature, 1 to 2 hours.
6. When ready to cook, fill and preheat the SousVide Supreme to 142°F (61°C). (This temperature rendered the meat fork tender and a perfect shade of pink.)
7. Submerge the pouches and cook for 72 hours (yes, that’s 3 days).
8. Remove and open the pouches and transfer the goat to a large cutting board, reserving the pouch juices. Tent the meat with foil until ready to serve.
9. Pour the juices into a small saucepan and simmer over medium heat until thickened, about 15 minutes.

To serve as stew: Leave the meat on the bone or debone and cut into bite-sized size chunks, transfer to individual serving bowls, and ladle the sauce over the meat. The extra meat (if there is any!) will keep in the refrigerator for 3 days or the freezer for 3 months.

To serve as tacos: Debone and shred the meat, then moisten with some of the reduced bag juices. Spoon onto hot tortillas or taco shells, nap with tomatillo salsa, and garnish with sour cream, sliced radishes, sliced avocado, grated cheese, or your favorite accompaniments.

Courtesy of Cook Sister www.cooksister.com
Serves 4

INGREDIENTS

For the oxtail

• 4 pounds (1.8 kg) oxtail pieces
• 8 small to medium whole onions, unpeeled
• 1 full bulb (head) garlic, unpeeled
• 1/2 cup (100g) Demerara Sugar
• 1 cup (250ml) white wine
• salt and pepper
• 1/8 teaspoon (0.5 ml) ground cloves
• pinch of cayenne pepper

For the sauce

• 1 tablespoon plus 1 teaspoon (20 g) butter
• 2 sticks of celery, finely diced
• 1 medium leek, well washed and thinly sliced
• 4 medium carrots, peeled and cut into half-moons
• 2 teaspoons (10 ml) English mustard
• 15 ounces (450 g) cooking liquid from the oxtail
• 4 tablespoons (60 ml) onion puree from the oxtail
• 10 closed cup mushrooms, thinly sliced
• Salt and pepper
• A pinch cayenne pepper
• 1 tablespoon (15 ml) cornstarch, for thickening, only if needed

For serving

• 2 cups (480 ml) prepared mashed potatoes, made with plenty of butter, and a tablespoon (15 ml) of English mustard stirred in

INSTRUCTIONS

First roast the onions and garlic

1. Preheat the traditional oven to 400F/200C.
2. Rinse and dry the whole onions and garlic but do not peel them.
3. Place them on a lined baking tray in the preheated oven and roast for 15 minutes.
4. Remove the garlic and allow the onions to roast for a further 35 minutes.
5. Allow the onions and garlic to cool until they are easy to handle, then squeeze the roasted garlic pulp and onion pulp from the skins into a small saucepan; you will find it comes our very easily.
6. Add the wine, sugar, and seasonings and bring to the boil; reduce heat and simmer for 10 to15 minutes.
7. Using an immersion blender, puree the onion mixture to a thick pulp and allow it to cool completely. (Alternatively, use a jar blender, but let the mixture cool a bit before blending.)

Cook the oxtails

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Put the oxtail pieces in two small (quart/0.9 liter) cooking pouches.
3. Add 2 tablespoons (30 ml) of the onion puree to each pouch, fold and clip the open ends, and put into the freezer for 15 minutes, so that the onion mix begins to solidify to prevent its being sucked up into the suction portal when sealing the pouch)
4. Vacuum seal the pouches and submerge in the water oven to cook for 20 hours.
5. After 20 hours, remove the oxtail from the vacuum pouches, pass the accumulated pouch liquid through a sieve, and set aside to cool (in a rush, put into the refrigerator.)
6. Once the liquid cools, scoop the solidified fat off the top, leaving the rest of the sauce, which should have set to a jelly.
7. Flake the meat from the bones, while still warm, and pull it apart with a pair of forks. Remove any large chunks of fat.

Make the sauce and finish

1. In a large saucepan, on the stovetop, melt the butter and sauté the leeks, carrots and celery until beginning to soften.
2. Add the flaked oxtail meat, cooking jelly, mustard, and onion puree. Bring to the boil and then reduce heat to simmer, covered, for 15 to 20 minutes.
3. Add the mushrooms only in the last 5 minutes.
4. Check for seasoning and add salt, pepper, and cayenne pepper to taste. (If the sauce is a little too thin, stir in a little cornstarch mixed with cold water.)

Serve on mashed potatoes made with plenty of butter and a tablespoon of English mustard stirred in.