Vegetarian

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 sliced in half 3 tablespoons (45 ml) minced fresh mint 1 handful watercress, torn into bite-size pieces 1/2 cup (75 g) crumbled feta cheese 1/4 cup (60 ml) olive oil 1 tablespoon (15 ml) dried oregano leaf 1 lemon, for juice salt and pepper to taste 1. In a large bowl, combine the cooked faro, cucumber, and kalamata olives. 2. Add olive oil and lemon juice and gently fold together to distribute throughout. 3. Add … Read More

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) peeled and diced carrot 1/3 cup (100 g) diced celery 3/4 ounce (20 g) Parmesan rind (if you’ve got it) 2 cloves garlic (peeled and pressed) 2 teaspoons (10 g) tomato paste salt to taste 5-1/2 cups (1.25 liters) water 1 cup (150 g) canned cannellini beans, rinsed and drained 1/3 cup (100 g) cooked orzo 4 fresh basil leaves, chopped (or to taste) 1 sprig fresh rosemary, leaves only, minced (or to taste) Olive … Read More

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 ounces/90g) Arborio rice 3 cups (720 ml) vegetable or mushroom broth ½ teaspoon (2.5 ml) butter 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped 1 sprig fresh rosemary, leaves minced salt and pepper to taste 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows) Freshly grated Parmesan cheese, for serving   INSTRUCTIONS Fill and preheat the water oven to 183F/83C. Put all ingredients, except cooked vegetables and cheese, into a zip-closure … Read More

with Port Wine, Cherries and Gorgonzola Cheese Courtesy of John Biswanger Serves 4 INGREDIENTS 2 firm, ripe pears, peeled, cored, and halved 4 ounces (112 g) gorgonzola cheese, softened 1/2 cup (66 g) dried cherries, chopped 1/2 cup (120 ml) tawny port 2 teaspoons (10 ml) honey 1 teaspoon (5 ml) pure vanilla extract 1/2 cup (60 g) toasted pecans, chopped and lightly toasted 4 sprigs mint, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 165F/ 74C. In a bowl, mix together the cheese and dried cherries and use one-half of this mixture to fill the cavity … Read More

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 into ½ inch (1.25 cm) pieces 4 tablespoons (56 g) unsalted butter, cut into small pieces 4 tablespoons (60 ml) brown sugar 1 teaspoon (15 ml) ginger root, finely minced 1 pinch cinnamon 1 pinch cayenne pepper 1 pinch ground clove salt and pepper to taste 1 cup (50 g) mini marshmallows 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping   INSTRUCTIONS Fill and preheat the SousVide Supreme to … Read More

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 and cut into small pieces 7 ounces (100 ml) condensed cream of mushroom soup 1 egg, beaten well 1/4 cup (60 ml) panko bread crumbs salt and pepper to taste 1 can (2.8 ounces/78 g) crispy fried onions   INSTRUCTIONS Fill and preheat the water oven to 185F/85C. Put all ingredients, except the crispy onions, into a large food-grade cooking pouch, and massage the pouch to evenly combine them. Vacuum seal the pouch and submerge … Read More

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 6 ounces (about 170 g) Boursin Garlic and Herb cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Put potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch(es). Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender. Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a … Read More

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) lemon zest 1/2 teaspoon (2.5 ml) minced fresh garlic 2 tablespoons (60 ml) extra-virgin olive oil Salt and freshly ground black pepper   INSTRUCTIONS Combine the first four ingredients and stir to combine. Season with salt and pepper to taste. Use as a condiment for meats, poultry, pasta, or seafood.

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 g) fresh cilantro leaves 1 or 2 Serrano peppers, as desired, stemmed and seeded 3/4 cup (185 ml) extra-virgin olive oil 2 tablespoons (30 ml) sherry vinegar 2 tablespoons (30 ml) lemon juice 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) dried oregano 1/2 teaspoon (2.5 ml) salt (or to taste) 1/2 teaspoon (2.5 ml) black pepper (or to taste)   INSTRUCTIONS Place the garlic, parsley, cilantro and jalapeno into the bowl of … Read More

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 black pepper Garlic powder 2 teaspoons (10 g) fresh rosemary, finely minced 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) rendered bacon or duck fat, or Unsalted butter (optional)   INSTRUCTIONS Preheat the SousVide Supreme to 183F/83C. Drizzle the potatoes with a scant bit of olive oil and toss to coat evenly. Season the potatoes with a sprinkling of salt, pepper, garlic powder and rosemary. Though additional fat is not necessary, if desired, put a … Read More

Courtesy of Richard Blais Serves 4 Time 45 minutes INGREDIENTS 4 large carrots, peeled and chopped into bite-size pieces 1 tablespoon honey Coarse salt to taste Black pepper to taste 1/2 teaspoon ground cumin 1 tablespoon unsalted butter   INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch in a single layer and vacuum/seal. Do not overfill the pouch. Cook for 45 minutes. Delicious straight from the pouch.

Beets in Orange Juice and Agave Nectar Courtesy of Chef Richard Blais Serves 2 Time 30 minutes   INGREDIENTS 2 large beets, scrubbed well, trimmed, and peeled 1 tablespoon (15 ml) agave nectar 1 tablespoon (15 ml) fresh orange juice salt and pepper to taste INSTRUCTIONS Preheat SousVide Supreme to 185F/85C Cut beets into bite sizes. Mix the agave nectar and orange juice together and pour over the beets. Toss to coat. Put all ingredients into a cooking pouch, evacuate as much air as possible without drawing liquid from the pouch, and seal. Cook for 30 minutes. Delicious straight from the pouch! Or … Read More