Vivian’s Sous Vide Rainbow Carrots
Courtesy of Vivian Peterson INGREDIENTS ¾ cup (180 ml) fresh orange juice Zest of an orange 2 tablespoons (30 ml) honey 1 sprig fresh thyme …
To Die For Potatoes a la Sous Vide
Courtesy of Vivian Peterson Serves 4 to 6 INGREDIENTS 5 to 6 russet potatoes, peeled and diced 4 tablespoons (57 g) butter 1/3 cup (12 …
Sous Vide Eggs Za’Atar
Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA Serves 4 INGREDIENTS For the eggs 4 large whole eggs 1 large heirloom tomato, quartered or …
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 Minted Baby Heirloom Carrots
Serves 2 to 4 INGREDIENTS 1 bunch baby heirloom carrots, washed, trimmed, and sliced into coins 1 teaspoon (5 ml) olive oil Salt and pepper …
Sous Vide Pale Ale Spinach Cheese Dip
Makes about 8 servings (multiplies easily for bigger crowds) INGREDIENTS 1 pound (456 g) cream cheese, cubed 2 ounces (57 g) smoked Gouda, grated 4 …
Queso Blanco Dip Sous Vide
Serves 4 to 6 Ingredients 1-1/2 cups (195 g) asadero or Chihuahua cheese*, finely shredded 4 ounces (113 g) diced green chilies 1/4 cup (60 …
Sous Vide Sweet Potatoes Foster
Courtesy of MasterChef’s Whitney Miller Serves 4 INGREDIENTS For the potatoes 1 cup (200 g) sweet potatoes, peeled and diced to 1/2-inch (1.3 cm) 2 …
Caramel Apple Rice Pudding
Serves 6 INGREDIENTS 2 tablespoons (28 g) unsalted butter 3 apples (Fuji or Gala or your favorite cooking apple) peeled, cored, and diced 1 cup …
Farro Salad
Courtesy of Chef Josh Horrigan (thechefsacademy.com) 1 recipe Sous Vide Cooked Farro (recipe follows) 1 cucumber, peeled and diced small 16-20 kalamata olives, pitted and …
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 …
Sous Vide Poached Pears
Sous Vide Poached Pears with Port Wine, Cherries and Gorgonzola Cheese Courtesy of John Biswanger Serves 4 INGREDIENTS 2 firm, ripe pears, peeled, cored, and …
Sous Vide Candied Sweet Potatoes
Courtesy of Chef Josh Horrigan, The Chef’s Academy Servings: 4-6 depending on size of ramekin INGREDIENTS 4 cups (720 g) sweet potatoes, peeled and cubed …
Sous Vide Green Bean Casserole
Courtesy of Chef Josh Horrigan, The Chef’s Academy Serves 6 INGREDIENTS ½ medium shallot, peeled and diced 2 cups (300 g) fresh green beans, trimmed …
Boursin Mashed Potatoes
Serves 6 to 8 INGREDIENTS 24 to 30 small potatoes, peeled (if desired) and cut into quarters 2 tablespoons butter salt and pepper to taste …
Gremolata
Courtesy of Sur La Table www.surlatable.com Serves 1 or 2 (multiplies easily) INGREDIENTS 2 tablespoons (60 ml) chopped Italian flat-leaf parsley 1 teaspoon (5 ml) …
Chimichurri
Makes about 6 to 8 ounces (180 to 240 ml) INGREDIENTS 4 garlic cloves, peeled 2 cups (500 g) fresh parsley leaves 1 cup (250 …
Rosemary and Garlic New Potatoes
Serves 4 Time 1 to 2 hours INGREDIENTS 8 to 10 red skinned new potatoes, scrubbed, rinsed, and quartered Olive oil Coarse salt Freshly ground …
Rosemary Infused Apple and Lemon Fennel Salad with Gorgonzola
Courtesy of Sur La Table Serves 2-4 Time 1 hour INGREDIENTS 2 Granny Smith apples, peeled and sliced 2 tablespoons (30 ml) fresh rosemary leaves …