Vegetarian

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 8 INGREDIENTS 2 cups (480 ml) white wine 2 cups (480 ml) water 1 cup (240 ml) maple syrup 1 ¼ cups (240 g) sugar 4 pears DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 176F/80C. Combine all ingredients, except the pears, in a saucepan. Simmer and reduce sauce until about 20% of the liquid has cooked down and the alcohol cooked away. Peel and core the pears. Put the pear halves in a single layer into large zip-closure cooking pouch(es). Pour the syrup over them, dividing it between pouches, if … Read More

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 1/2 cups (840 ml) skim milk* 2 cups (420 g) Arborio rice ½ teaspoon (2.5 ml) cardamom 1 tablespoon (15 ml) pure vanilla extrac ½ cup (130 g) fresh, frozen, or canned dark sweet cherries 1 tablespoon (15 ml) vanilla sugar for finishing, optional* DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 180F/82C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water … Read More

Recipe and photo courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 cups (720 ml) skim milk 2 tablespoons (28 g) butter 2 cups (420 g) Arborio rice 1/2 cup (75 g) golden raisins 1/2 cup (120 ml) maple syrup 2 teaspoons (10 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger Additional ground cinnamon or cinnamon sugar, for serving, optional DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 140F/60C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip … Read More

Adapted from The Low Carb ComfortFood Cookbook, Eades and Solomon(Wiley, 2005)Serves 4   For the salad 1 pound (16 oz/454 g) fresh beets, trimmed, well scrubbed, and cut in half 4 cups (10.5 oz/300 grams) freshly torn salad greens For the vinaigrette 2 tablespoons (1 fl oz/30 ml) sherry vinegar 1/2 teaspoon (.1 oz/3 g) salt 1 tablespoon (.3 oz/8.4 g) fresh chives, minced 1 tablespoon (.5 fl oz/15 ml) extra virgin olive oil Fill and preheat the water oven to 182–185ºF (83–85ºC). Vacuum seal the beets in a large (1 gallon/3.78 liter) food-grade pouch. Cook for at least 1 … Read More

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 (or 8 as a starter) INGREDIENTS For the pears 2 firm pears, peeled, halved and cored (Bosc or similar) 3 cardamom pods, lightly crushed 1/4 cup (60 ml) maple syrup (Grade B, if you can find it) 1 tablespoon (15 ml) brandy 1/2 fresh vanilla bean, split and seeds scraped For the dressing and salad 3 tablespoons (45 ml) champagne or white wine vinegar 2 tablespoons (30 ml) extra-virgin olive oil 1 tablespoon (15 ml) reserved poaching liquid 1/8 teaspoon (1.25 ml) salt 1/8 teaspoon (1.25 ml) pepper 2 … Read More

Courtesy of Chef Sam Hussain (caferickshaw.com) Serves 4 INGREDIENTS 3 cardamom pods, lightly split 2 sticks (2 inches/5 cm each) cinnamon 3 bay leaves Butter for greasing ramekins 2 cups (480 ml) heavy cream 2 Darjeeling tea teabags (or loose tea, in an infuser) 4 egg yolks 4 tablespoons (48 g) sugar 1 teaspoon (5 ml) pure vanilla extract 4 teaspoons (20 ml) granulated or brown sugar (for finishing) DIRECTIONS Fill and preheat the water oven to 183F/84C. Put the cardamom pods, bay leaves, and cinnamon sticks into a small muslin spice bag, if possible, or tie in cheesecloth. Generously … Read More

Courtesy of Chef Sam Hussain (caferickshaw.com) Serving 4 Ingredients 2 1/3 cups (450 g) sugar (adjust to your taste) 2 tablespoons (21 g) almonds 1 teaspoon (5 ml) cardamom seeds or powder 2 pounds (1 kilo) carrots 36 ounces (1 liter) milk 2 tablespoons (21 g) pistachios 2 tablespoons (19 g) raisins 2 tablespoons (29 g) ghee (clarified butter) Additional raisins and nuts for garnishing Directions Fill and preheat the water oven to 183F/84C. Wash and grate the carrots. Soak the nuts and raisins in water for 30 minutes. In a large pouch put the shredded carrots, raisins, pistachios, almond, … Read More

Courtesy of SousVide Supreme Culinary Professional, Sophie Serves 2 -4 INGREDIENTS 3 cups (350 g) diced rutabagas/Swedes or turnips 1 tablespoon (30 ml) molasses or treacle ½ teaspoon (2.5ml) ground ginger ¼ teaspoon (1.25 ml) ground nutmeg 1 egg, beaten Salt and pepper, to taste ¼ cup (60ml) cream ¼ cup (15g) breadcrumbs 1 tablespoons (15ml) butter DIRECTIONS Fill and preheat the SousVide Supreme to 185 F/85 C. Put the diced rutabagas, treacle, ginger and nutmeg into a large food-grade cooking pouch and vacuum seal the pouch. Submerge the pouch in the water bath to cook for 1 hour.  (You … Read More

Serves 4 to 6 While it’s not exactly certain who Jansson was (some say an opera singer from the 19th C and others a film character) the English translation of the name of this Swedish is “Jansson’s temptation.” Whoever he was, this creamy potato dish, particularly popular at Christmas, could surely tempt anyone at the holidays or any time. INGREDIENTS 2 pounds (0.9 kg) potatoes, peeled and cut into thin matchsticks or shredded 2 onions, peeled and thinly sliced salt and white pepper to taste 4 tablespoons (56 g) unsalted butter, plus some for buttering the casserole 3 ½ ounces … Read More

Courtesy of MasterChef Winner, Whitney Miller Serves 4 INGREDIENTS For the okra 12 ounces (340 g) fresh okra, tops trimmed ½ teaspoon (2.5 ml) fine sea salt 1 teaspoon (5 ml) extra virgin olive oil 1/8 teaspoon (0.6 ml) cracked black pepper Pinch cayenne pepper For the sauce 2/3 cup (160 ml) Greek yogurt 4 teaspoons (20 ml) mayonnaise 4 garlic cloves, peeled and minced 1/4 teaspoon (1.25 ml) lemon zest 2 teaspoons (10 ml) lemon juice 1 teaspoon (5 ml) chopped fresh chives Fill and preheat the SousVide Supreme to 180F/82C. Put the okra into a large cooking pouch, … Read More

Makes about 1 cup (240 ml) INGREDIENTS 1/2 pound (228 g) diced fresh mangos (thawed frozen is acceptable, too) 2 1/2 teaspoons (22.5 ml) light olive oil 1/4 teaspoon (1.25 ml) red chile flakes 1 tablespoon (15 ml) unsweetened pineapple juice 1 tablespoon (15 ml) cider vinegar 1/4 cup (50 g) brown suga 1 teaspoon (5 ml) curry powder, mild or hot 1/4 teaspoon (1.25 ml) Kosher salt 1/8 teaspoon (0.6 ml) ground white pepper 1/4 (about 75 g) medium red onion, peeled and diced small 1 tablespoon (14 g) minced fresh ginger 1/4  cup (45 g) red bell pepper, … Read More

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes 4 gluten-free, veggie burgers INGREDIENTS 1 cup (200 g) dried black beans, soaked overnight, rinsed and drained 28 ounces (800 ml) vegetable stock or water, divided use 2 ½ teaspoons (12.5 ml) sea salt, divided use 1 ½ cup (240 g) medium grain brown rice 1 tablespoon (15 ml) oat bran 1/4 cup (60 ml) favorite barbecue sauce 2 tablespoons (28 g) diced sous-vide cooked beets* 2 tablespoons (30 ml) green onions, minced 1 tablespoon (15 ml) celery, minced 2 tablespoons (30 ml) bell pepper, finely chopped 1 tablespoon (15 ml) … Read More