Feijoada (Black Bean Stew – Brazilian National Dish)
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 …
Green Pea Soup Sous Vide
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 …
Turkey and Mushroom Risotto
Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon (5 ml) extra virgin olive oil 1 small yellow onion, peeled and diced 8 …
Chicken Vegetable Soup
Serves 4 INSTRUCTIONS 1 cup (180 g) diced fresh zucchini 1 cup (175 g) diced fresh red bell pepper 1 cup (230 g) chopped cauliflower …
Couscous with Mediterranean Vegetables, Feta, and Mint
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 as a starter or side or 2 as an entree INGREDIENTS 1 cup (173 g) dried …
Short Rib Stew
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4-6 INGREDIENTS 2 tablespoons (30 ml) extra virgin olive oil 8 tablespoons (113.5 g) cold butter, …
Fresh Pea Puree
Serves 4 or more Ingredients 1 recipe cooked Fresh Green Peas 1/2 to 1 cup (120 to 240 ml) chicken or vegetable broth (you may not …
Sous Vide Birria (Mexican Goat) with Tomatillo Salsa
Courtesy of Sally McColl (svkitchen.com) Serves 6 as a stew or 8 as tacos, with enough for some seconds INGREDIENTS 6 pounds (2.7 kg) goat …
20-Hour Sous Vide Oxtail Stew on Creamy Mustard Mash
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 …
Ginzpacho
Recipe courtesy of Jason Cousins, Beverage Director, Mondrian Hotel NYC INGREDIENTS 1-1/2 ounces (45 ml) Gazpacho-Infused Bulldog Gin (recipe here) 1/2 ounce (15 ml) simple …
Rice is Nice – Sous Vide makes it simple
It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost …
Garlic Cheese Risotto
Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 …
Sweet Corn Risotto with Diver Scallops
Courtesy of Chef Josh Horrigan of The Chefs Academy Serves 4 Note: At least a day ahead, begin by making corn stock and freezing it. …
Udon with 36-hour Pork Belly
Courtesy of Stephane Lemagnen (zencancook.com) Serves 6 INGREDIENTS For the sous vide pork belly 2 pounds (0.9 kg) pork belly, skin on 1/4 cup (60 ml) …
Parmesan Vegetable Minestrone
Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC) Serves 4 INGREDIENTS 1-1/2 cups (250 g) peeled and diced onion 1 cup (200 g) …
Vegetable Risotto Sous Vide
Adapted from Easy Sous Vide (Paradox Press 2011) Serves 4 Hands on time: 3 minutes Sous vide cooking time: 40 minutes INGREDIENTS 1 cup (3 …
Mardi Gras Red Beans ‘n’ Rice
Serves 4 INGREDIENTS For the red beans and rice 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained 1 quart (0.9 l) …
Creamy Pumpkin Soup
Serves 6 (adapted from Velvety Pumpkin Soup from drseades.com) INGREDIENTS 1 small (about 8 inches/20 cm) pie pumpkin (make sure it is a pie pumpkin, not a …