Tag Archives: blais

Baby Food a la Sous Vide: Blais on CNN

Chef Richard Blais will be the special guest on CNN at 1 pm (EDT) Wednesday February 16, 2011 and will be telling us all about two of his favorite topics: SousVide Supreme and baby food.  Earlier this month, the Blais family welcomed daughter Embry Lotus to the clan, so it won’t be long before Chef Blais will be busy (again) making some of the purest and most delicious baby food on the planet for his new angel. According to Blais, The babyfood my wife and I used to buy was pretty pure — for instance, just pears and water — … Read More

Fresh Green Peas

Courtesy of Chef Richard Blais Serves 4 Ingredients 1 pound (450 g) fresh green peas 1 tablespoon (15 ml) olive oil coarse salt to taste black pepper to taste 1 lemon, for zest only 1/4 teaspoon (1.25 ml) garlic powder Instructions Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch, evacuate as much air as possible, and seal. Submerge the pouch and cook for 45 minutes. Delicious straight from the pouch!

Eggnog Twice

Nothing says ‘It’s Christmas’ quite like eggnog.  The quintessential holiday drink begins showing up in carton form in grocery stores even before Thanksgiving nowadays. And while it’s easy to just pick up a carton of it, it’s also easy to make in the SousVide Supreme or Demi.  And you don’t even have to stir it! Here’s a quick recipe for a fantastic Easy Eggnog (which you can spike with a cup or more of bourbon and/or brandy or not at your pleasure) that’s made right in the cooking pouch.  It’s just one of the scrumptious recipes from the Sous Vide Holiday … Read More

Richard Blais fetes Food Fete NY crowd with melted pork jowl

Recently Chef Richard Blais treated the crowd at NYC’s Food Fete to one of his latest sous vide delicacies:  Melted Pork Jowl with Homemade SousVide Ricotta.  Just reading the words makes me hungry!  What’s not to love about pork fat and cheese?  So we pressed him to share his secret with us all, and here it is!

SousVide Supreme and Chef Richard Blais on Daytime TV

Friday, June 11, Chef Richard Blais took to the airwaves on Daytime TV with his SousVide Supreme to explain the sous vide process to a group of excited foodie reporters. Check it out here.   Chef Blais asked us to share the recipes he prepared with our readers and I do so forthwith! Turkey Tenderloin with Tomato Chutney 2 turkey tenderloins 1 teaspoon salt 1 teaspoon pepper 1.    Preheat the SousVide Supreme to 142F/61C. 2.    Sprinkle the tenderloins with the salt and pepper. 3.    Vacuum/seal each turkey tenderloin in a food-grade pouch. 4.    Cook in the water bath for 4 … Read More