Vegetarian

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) 3 tablespoons (45 ml) extra virgin olive oil 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use) 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder) 1 cup (240 ml) fresh Greek yogurt ¼ cup (10 g) chopped fresh mint ¼ cup (10 g) chopped fresh cilantro DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 178F/81C. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 … Read More

Serves 4 INGREDIENTS 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided use For the salad Juice of the lemon 1 tablespoon (15 ml) champagne vinegar ½ teaspoon (2.5 ml) good balsamic vinegar ½ teaspoon (2.5 ml) dried minced shallots Sea salt and freshly ground pepper to taste 3 tablespoons (45 ml) extra virgin olive oil 2 cups (40 g) fresh arugula, well washed and dried 2 tablespoons (30 ml) sliced almonds DIRECTIONS Cut the apricots in half and remove the pit, then slice the halves into thin rounds. Drizzle the rounds with … Read More

Makes 6 to 8 servings INGREDIENTS 5 egg yolks 1 cup (190 g) sugar 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water pinch sea salt 1 1/2 cup (360 ml) half and half (light cream) INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Serves 4 INGREDIENTS 1 pound (456 g) asparagus, medium thickness stalks, trimmed 1 tablespoon (15 ml) extra virgin olive oil or butter salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 176F/80C. Drizzle the spears with olive oil (or add butter) and season with salt and pepper. Put the asparagus into one or more cooking pouches in a single layer and vacuum seal. Submerge in the water bath and cook for 15 minutes. Pull the pouch out of the water bath, open it immediately, and serve, as is or topped with your favorite sauce.

Makes about 2 cups (480 ml) INGREDIENTS 2 onions, peeled and diced 2 green bell peppers, stemmed, seeded, and diced 3/4 cup (180 ml) olive oil ¼ teaspoon (1.25 ml) salt 1/8 teaspoon (0.6 ml) ground black pepper ½ cup (240 ml) white vinegar DIRECTIONS Fill and preheat the water oven to 183F/84C. Put all ingredients into a small 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 cook for at least 45 minutes and up to 2 hours. Remove from the water … Read More

Serves 6 INGREDIENTS ¼ cup (60 ml) olive oil 2 onions, peeled and finely chopped 1 ½ cups (316 g) rice 1 1/2 cups (360 ml) chicken or vegetable stock 1 can (14 ounces/410 g) canned diced tomatoes and their juice ½ teaspoon (2.5 ml) salt or to taste ¼ teaspoon (1.25 ml) ground black pepper or to taste 6 sprigs fresh cilantro, for garnish DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/84C. In a skillet on the stove top, heat the olive oil and sauté the onions until limp. Add the rice and stir to coat. … Read More

Courtesy of Catherine Enfield (Munchie Musings) Serves 2 (easily multiplies, but keep corn in a single layer in the pouches) INGREDIENTS 2 pieces fresh corn on the cob, shucked 1/2 cup (120 ml) Sriracha 1/2 tablespoon (7 g) butter Parmesan cheese (or your favorite cheese), shredded DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83.5C Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce. Put coated cobs into a cooking pouch, add the butter, and vacuum seal. Submerge the pouch in the water bath and cook for 30 to … Read More

Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that can cause acute gastrointestinal distress from consuming raw or incompletely cooked fiddleheads. INGREDIENTS 1 quart (.96 liters) ice cold water ½ lemon, for juice and zest 1 teaspoon (5 ml) salt 2 dozen fiddlehead ferns, trimmed to remove any brown or dry spots freshly ground black pepper 3 tablespoons (42 g) butter DIRECTIONS Fill a medium bowl with cold water and add the salt and the juice from the lemon; add the fiddleheads and soak … Read More

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 Fill and preheat the SousVide Supreme to 180F/82C. Put the onion, garlic and peas into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch, submerged in ice water (half ice/half water) for 15 minutes. Put the fresh herbs and the broth or water … Read More

Serves 2 INGREDIENTS 1 bunch spring onions, rinsed and trimmed 1 medium russet potato, peeled and diced 2 cloves garlic, peeled and chopped 1 teaspoon (5 ml) soy sauce 1 teaspoon (5 ml) olive oil salt and black pepper to taste 1 cup (240 ml) water or light cream, as preferred fresh olive oil, for garnish (optional) fresh parsley leaves, for garnish (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 180F/??C. Chop the white and green parts of the onions and put them, along with all remaining ingredients except the water (or cream) and parsley, into a … Read More

Courtesy of Adriana Martin (AdrianasBestRecipes.com) Makes about 4 cups (960 ml) INGREDIENTS 3 ounces (85 g) small Brazilian chili peppers*, whole 2 cups (330 g) fresh pineapple, diced in chunks 1 large purple onion, peeled and cut in rounds or juliennes 1 teaspoon (5 ml) pickling spice 1 teaspoon (5 ml) ground red pepper 1 1/2 teaspoons (7.5 ml) ground pink salt (or pickling salt) 1/3 cup (80 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Add all ingredients to a zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to … Read More

Adapted from a recipe by Madeline Fiore Serves 4 INGREDIENTS 1 cup (240 ml) heavy whipping cream 1/3 cup (80 ml) whole milk 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped 1 tablespoon (15 ml) sugar 3 egg yolks 2 teaspoons (10 ml) cocoa powder ¼ teaspoon (1.25 ml) vanilla extract 1/8 teaspoon (0.6 ml) sea salt DIRECTIONS Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform. To properly fill the water bath to the correct level: Fill the pots (ramekins or custard cups you will use) with … Read More