Vegetarian

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed 2 romaine hearts, washed and pulled apart 1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved 4 sous vide soft-cooked eggs, cut into halves 2 ounces (57 grams) Manchego cheese, grated 16 of your favorite olives Madeline’s Sherry Vinaigrette 1/6 cup (39 ml) sherry vinegar 1 small shallot, peeled and minced 1 tablespoon (15 ml) honey ½ cup (118 ml) extra virgin olive oil Sea salt and freshly ground black pepper, to taste   … Read More

Courtesy of Staff Blogger, Sophie Serves 8 INGREDIENTS For the Key Lime filling ½ cup (118ml ) key lime juice, from fresh key limes 14 oz (396g) can sweetened, condensed milk 4 egg yolks For the crust 1 teaspoon (5g) butter, to grease the tin 6 tablespoons ( 85g ) butter, melted 1 ½ cups (150g) graham cracker crumbs 2 tablespoons (30g) granulated white sugar For the topping ½ cup (118ml) heavy whipping cream 2 extra key limes for decorating   INSTRUCTIONS Fill and preheat the SousVide Supreme at 180F/82C. Whisk all the filling ingredients together into a medium-sized bowl, … Read More

Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS 2 bottles (1500 ml) red wine 1 ½ cup (275 g) sugar 2 sticks (10 g) cinnamon 1 teaspoon (5 ml/2 g) ground nutmeg 2 teaspoons (10 ml/4 g) whole cloves 1 ½ teaspoons (7.5 ml/3 g) allspice 3 pods (3 g) star anise   INSTRUCTIONS Fill and preheat the SousVide Supreme to 176F/80C. Combine all ingredients except pears in a saucepan on medium high. Simmer for 15 minutes. Strain the reduction. Peel the pears. Put the pears into a zip-closure cooking pouch with red wine reduction. Use the displacement … Read More

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 6 medium carrots, peeled 1 teaspoon (5 ml/2 g) cumin Salt and pepper to taste   INSTRUCTIONS Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a 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 45 minutes. Delicious straight out of the pouch! Learn more about this Seattle Sous Vide Cooking class here.

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 g) fresh flat leaf Italian parsley chopped 2 tablespoons (30 ml) chopped fresh garlic 1/2 cup (120 ml) heavy whipping cream 1 to 2 teaspoons (10 ml) truffle salt, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180 to185F/82 to 85C. Put potatoes into cooking pouch(es), evenly distributed in a single layer without overcrowding, and vacuum seal. Submerge the pouch(es) in the water oven to cook for 1-1/2 hours, until quite tender. … Read More

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 sliced 4 ounces (114 g) Bulgarian feta (or other) diced or crumbled 1/4 teaspoon (1.25 ml) za’ atar** Kosher salt to taste For the Za’atar Spice Blend** 1/4 cup (30 g) ground sumac 2 tablespoons (12 g) ground thyme 1 tablespoon (10 g) roasted sesame seeds 2 tablespoons (12 g) ground marjoram 2 tablespoons (12 g) ground oregano 1 teaspoon (5 g) coarse salt   INSTRUCTIONS For the eggs Fill and preheat SousVide Supreme to 147F /64C.* … Read More

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 use it all) Salt and pepper to taste Instructions Put the cooked peas and about 1/4 cup (60 ml) of the broth into a blender and puree. Add more broth, a splash at a time, until the puree is smooth and reaches the desired consistency–thicker or thinner as the occasion demands. (All the whole cup or even a second cup and you’ll have a lovely, velvety green pea soup!) Check the seasoning level and add … Read More

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 to taste Fresh mint leaves, minced   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put carrots into a small (quart/0.9 liter) cooking pouch. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 30 minutes. Remove carrots from pouch, sprinkle with mint, and serve

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 ounces (120 ml) Firestone Union Jack IPA (or your favorite) 1/2 cup (25 g) fresh baby spinach leaves, well-washed and chopped 1/2 medium red bell pepper, stemmed, seeded, and diced, plus some for garnish if desired 1 garlic clove, peeled and pressed 1 tablespoon (15 ml) Dijon mustard 1 teaspoon (5 ml) Herbes de Provence 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) white pepper 1 sourdough round loaf (optional) for serving   INSTRUCTIONS … Read More

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 ml) half-and-half 2 tablespoons (20 g) onion, grated 2 teaspoons (10 ml) ground cumin 1/2 teaspoon (2.5 ml) salt 1 serrano pepper, stemmed and finely chopped (seeds optional to your liking)  Instructions Fill and preheat the SousVide Supreme to 175F/80C. Put all ingredients into a large (gallon/3.8 liter) 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 bath to cook for about 30 minutes, … Read More

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 tablespoons (30 ml) unsalted butter 3-1/2 tablespoons (52.5 g) light brown sugar Pinch ground cinnamon 1 teaspoon (5 ml) fresh orange juice 1-1/2 tablespoons (22.5 ml) rum For the salted pecans 1/2 cup (60 g) pecan halves 1/8 teaspoons olive oil Pinch sea salt 1-1/2 quarts (1.4 liter) butter pecan ice cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the potatoes into a large (gallon/3.8 liter) cooking pouch in a single … Read More

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 (90 g) Arborio rice 1/2 cup (75 g) golden raisins 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) salt 1-1/2 cups (360 ml) half and half cream 1 cup (240 ml) milk1/2 cup (120 ml) Torani Caramel (or Sugar-Free Caramel) Syrup Whipped cream, for garnish (optional) INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch, and use the displacement method … Read More