Vegetarian

Makes about 1-1/2 cups (360 ml) INGREDIENTS 5 medium-sized hot chili peppers, such as jalapeños or fresnos 2 medium red bell peppers 1 medium red onion, peeled and chopped 1/2 tablespoon (7.5 ml) finely chopped fresh rosemary 1 bay leaf 1/2 teaspoon (2.5 ml) ground cinnamon 1/4 teaspoon (1.25 ml) Kosher salt 1/4 teaspoon (1.25 ml) freshly ground black pepper 1/2 cup (100 g) brown sugar 1 tablespoons (15 ml) balsamic vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Meanwhile, roast the peppers over the flame of a gas stove, on a grill, or under the … Read More

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore We use radishes or asparagus here, but any fresh spring vegetables will work as will those that come on later in the year. Pickle root vegetables, such as carrots or beets, as you would the radishes and tender vegetables, such as mushrooms, cucumbers, cauliflower or green beans, as you would the asparagus. Vegetables should be cut no more than 1/2″ (1.25 cm) thick in wedges or batons. INGREDIENTS 12 ounces (340g) radishes (trimmed, unpeeled, quartered) OR asparagus (woody ends trimmed) 2/3 cup (160ml) white wine vinegar 2/3 cup (160ml) water 3 tablespoons … Read More

Serves 6 to 8 INGREDIENTS For the pudding 8 ounces/1 cup (226 g) almond paste 2 sticks (8 ounces/226 g) butter 8 ounces (226 g) sugar 4 eggs 4 ounces (113 g) sifted cake flour 1 tablespoon (15 ml) vanilla extract 1/4 teaspoon (1.25 ml) almond extract 1/2 teaspoon (2.5 ml) salt For the whipped cream 1/2 cup heavy whipping cream 1/8 teaspoon almond extract 1/4 cup superfine (castor) sugar sliced almonds or raisins for garnish honey, for garnish Fill the SousVide Supreme water oven to the fill line and preheat to 193F/90C. In the bowl of an electric mixer … Read More

Serves 4 INGREDIENTS 1 large head cauliflower (or 2 smaller ones) 2 tablespoons butter, melted ½ tsp coarse salt ¼ teaspoon freshly ground pepper 5 ½ ounces (170 g) Boursin Garlic and Herb Cheese DIRECTIONS Preheat the SousVide Supreme water oven to 183F/83C. Wash the cauliflower well and let drain to remove excess water. Trim away the outer leaves with a sharp knife and slice the head in half and then the halves into 1/2-inch slices. Sprinkle the cauliflower with the salt and pepper. Divide the slices between two large (gallon) food-grade pouches, arranging them in a relatively even layer … Read More

Serves 8 INGREDIENTS 1 bottle (750 ml) cabernet sauvignon 3 tablespoons (45 ml) honey 2 sticks (10 g) cinnamon 4 ripe pears 1 cup (240ml) heavy cream 1 tablespoon (15 ml) superfine sugar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 176F/80C. In a saucepan on the stovetop, combine the wine, honey, and cinnamon and cook over medium high heat for 15 to 20 minutes to reduce. Strain the reduction. Peel the pears, cut in half, and remove the core with a melon baller. Put the pear halves in a single layer into a zip-closure cooking pouch and … Read More

Courtesy of SousVide Supreme Culinary Specialist Madeline Fiore Makes 1 cake (6-inch/15 cm round or 9×5-inch/23×13 cm loaf) INGREDIENTS ¼ cup plus 2 teaspoons (70 ml) coconut oil, melted, divided use 1 ¼ cups (300 ml) coconut milk ¼ cup (60 ml) water ½ cup (96 grams) sugar 1/8 teaspoon (0.6 ml) sea salt ½ teaspoon (2.5 ml) almond extract ¼ teaspoon (1.25 ml) vanilla extract 8 ounces (227 grams) sweet rice flour ½ teaspoon (2.5 ml) baking powder ¼ teaspoon (1.25 ml) baking soda Optional for frying: 1 beaten egg 1/2 cup (37 g) sweetened shredded coconut DIRECTIONS Elevate … Read More

Serves 4 2 large sweet potatoes, peeled and cut into 1/2-inch (1.25 cm)cubes 1 medium onion, finely diced (about 1 cup) 1 ½ tablespoons (22.5 ml) coconut oil
(divided use) 1 teaspoon (5 ml) paprika 1/2 teaspoon (2.5 ml) chili powder 1/4 teaspoon (1.25 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) minced fresh parsley leaves (about 1/4 cup fresh parsley) 1. Fill and preheat the SousVide Supreme water oven to 183F/84C. 2. Put the potatoes into a cooking pouch in a single layer and vacuum seal. 3. Submerge the pouch in the water oven and … Read More

Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets   INGREDIENTS: 8 ounces (227g) pumpkin puree 1 ½ cups (355 ml) Dulce de Leche 1 whole egg 3 eggs, separated (divided use) ¾ teaspoon (3.75 ml) ground cinnamon ¾ teaspoon (3.75 ml) ground cardamom ¼ teaspoon (1.25 ml) ground ginger 1/8 teaspoon (0.6 ml) ground nutmeg 2 pinches ground cloves 2 pinches freshly ground black pepper 1/8 teaspoon (0.6 ml) sea salt ½ vanilla bean, split and seeds scraped ¾ cups (177 ml) heavy whipping cream ¾ cups (144 g) granulated sugar INSTRUCTIONS: … Read More

Serves 4 to 6 INGREDIENTS 1 ½ pounds (650 g) russet potatoes, peeled and cut into chunks 2 tablespoons (28 g/30 ml) butter or light olive oil 1/4 teaspoon (1.25ml) garlic powder, optional for Garlic Herb Mashed Potatoes 1/4 teaspoon (1.25 ml) onion powder, optional for Garlic Herb Mashed Potatoes 1/4 teaspoon (1.25 ml) Herbes de Provence, optional for Garlic Herb Mashed Potatoes salt and pepper to taste 1/4 cup (60 ml) cream or vegetable broth, if needed INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 180-185F/82-85C. Sprinkle the potatoes with the seasonings and put them evenly distributed … Read More

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 … Read More

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin. (This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.) INGREDIENTS 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces Salt, to taste (optional) Water, if needed, to thin the puree INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer. Add the salt, if using, and vacuum seal the pouch. Submerge the … Read More

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the bean dip 1 tablespoon (15ml) of olive oil 1 small onion, peeled and diced 2 cloves of garlic, peeled and crushed ½ teaspoon (2.5 ml) ground cumin 1 teaspoon (5 ml) chili powder 1 can (15 ounces/425g) red kidney beans 1 tablespoon (15ml) tomato paste Salt and pepper, to taste Squeeze of lemon juice, to taste For the flatbread sandwich (wrap) 4 flat breads (tortilla wraps) 1 recipe Spicy Kidney Bean Dip (you’ll have some left) 1 cup (240 ml) sous vide cooked vegetables Baby leaf lettuce Feta … Read More