Tag Archives: holiday recipes

Champurrado/Atole (Mexican Christmas Beverage)

Courtesy of SousVide Supreme Culinary Profession, Madeline Fiore INGREDIENTS 4 cups (0.9 liter) boiling water or scalded milk ½ cup (85 g) cornmeal ¼ cup (60 ml) brown sugar ½ teaspoon (2.5 ml) ground cinnamon 1/8 teaspoon (0.625 ml) sea salt ¾ teaspoon (3.75 ml) pure vanilla extract 3 ounces (85 g) bittersweet chocolate, chopped DIRECTIONS 1. Fill and preheat the water oven to 210F/98C. In a zip-closure cooking pouch, whisk together the hot water or milk, cornmeal, sugar and salt. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal; submerge the pouch in the … Read More

Lanttulaatikko (Swedish Rutabaga Christmas Dish)

Courtesy of SousVide Supreme Culinary Professional, Sophie Serves 2 -4 INGREDIENTS 3 cups (350 g) diced rutabagas/Swedes or turnips 1 tablespoon (30 ml) molasses or treacle ½ teaspoon (2.5ml) ground ginger ¼ teaspoon (1.25 ml) ground nutmeg 1 egg, beaten Salt and pepper, to taste ¼ cup (60ml) cream ¼ cup (15g) breadcrumbs 1 tablespoons (15ml) butter DIRECTIONS Fill and preheat the SousVide Supreme to 185 F/85 C. Put the diced rutabagas, treacle, ginger and nutmeg into a large food-grade cooking pouch and vacuum seal the pouch. Submerge the pouch in the water bath to cook for 1 hour.  (You … Read More

Jansson’s Frestelse (Swedish Potato Casserole)

Serves 4 to 6 While it’s not exactly certain who Jansson was (some say an opera singer from the 19th C and others a film character) the English translation of the name of this Swedish is “Jansson’s temptation.” Whoever he was, this creamy potato dish, particularly popular at Christmas, could surely tempt anyone at the holidays or any time. INGREDIENTS 2 pounds (0.9 kg) potatoes, peeled and cut into thin matchsticks or shredded 2 onions, peeled and thinly sliced salt and white pepper to taste 4 tablespoons (56 g) unsalted butter, plus some for buttering the casserole 3 ½ ounces … Read More

Tourtiere (French Canadian Christmas Meat Pie)

Serves 6 to 8 When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime. INGREDIENTS 4 Duck Legs Confit, cooked 1 large potato, peeled and diced 1 onion, peeled and diced 1 carrot, peeled and diced 1 stalk celery, trimmed and diced 4 sprigs thyme salt and pepper to taste 2 tablespoons duck fat or lard Prepared pie dough for a 2-crust pie 1 egg 1 tablespoon (15 ml) water or milk DIRECTIONS Cook the duck legs confit in advance, days or even weeks ahead. Quick chill and refrigerate* … Read More

Tortellini en Brodo

Courtesy of Culinary Specialist, Madeline Fiore Serves 4 For pasta fresca, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). There’s nothing quite as satisfying as making your own fresh pasta!  So now that the SousVide Supreme has done all of the work for you in making a lusciously rich chicken stock, you have a little work cut out for yourself! INGREDIENTS FOR PASTA FRESCA 18 ounces (510 g) Tipo 00 flour 5 eggs 48 fluid ounces (1.42 l) sous vide chicken stock 4 pinches sea salt Freshly grated Parmesan cheese, to taste DIRECTIONS FOR … Read More

Savory Chestnut and Herb Bread Pudding

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

Wild Mushroom Stuffed Quail

…with Maderia Reduction and Goat Cheese Grits On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds…   INGREDIENTS For the stuffing 2 tablespoons (30 ml) olive oil 4 tablespoons (56 g) butter 1 cup (151 g) chopped onions 1/2 cup (114 g) peeled, chopped carrots 1/2 cup (114 g) chopped celery Salt and pepper to taste 2 cloves garlic, peeled and crushed 2 cups (151 g) Shitake mushrooms chopped For the quail 4 whole quail, semi boneless Salt and freshly ground black pepper 2 teaspoons (10 ml) Cajun seasoning (½ teaspoon per quail) 1 … Read More

Easter & Passover Sous Vide Recipe Roundup

With Good Friday and Easter Sunday falling on the same weekend as Passover this year, the coming weekend promises to be a busy one full of good food and guests. But even with a packed holiday weekend approaching, there’s always room for some sous vide in your kitchen. Here are some of our Easter and Passover-approved recipes that will wow you guests … with lots of egg recipes, of course! Using your SousVide Supreme to color Easter eggs will quickly become one of your favorite tricks. Keep your hands and counters dye-free by using our zip pouches to dye the … Read More

Cranberry and Walnut Stuffed Turkey Breast Dinner

Courtesy of Vivian Peterson of  V Top Secret Chef  Serves 4 to 6 INGREDIENTS For the turkey breast 2 pounds (0.9 kg) turkey breast, skin on 1 teaspoon (5 ml) applewood smoked sea salt Freshly cracked pepper to taste 1 teaspoon (5 ml) nutmeg 1 teaspoon (5 ml) ground cinnamon 1/4 cup (29 g) chopped chestnuts 1/4 cup (25 g) cranberries pinch sea salt 4-5 toothpicks 1 tablespoon (14 g) rendered bacon fat (save the fat from the sprouts, below) 1 tablespoon (14 g) pasture butter For the brussels sprouts 8 pieces nitrate-free bacon, cooked crisp and crumbled 2 pounds … Read More

Turkey Two Ways

Doing the holiday bird sous vide is the ultimate in effortless cooking and transforms what can be (and often is) dry and stringy breast meat into something quite sublime. We’ve posted on the wonders of sous vide turkey before and we included our favorite recipe for sous vide turkey in the newly released Sous Vide Holiday cookbook, along with sous vide recipes for all the traditional trimmings. A recent post on the inuyaki blog took a slightly different take on it (see his photo, above) in a preparation a bit Deep South with an Asian twist and then making turkey … Read More