Tag Archives: richard blais

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!

Blais at Bloomie’s

Check out this video of Chef Richard Blais cooking sous vide steak and eggs at a recent Bloomie’s demo and tasting in Chicago. He’ll be back at it, demonstrating sous vide cooking at these Bloomingdale’s locations: New York City November 20, 2010 from 1 pm to 4 pm 1000 3rd Avenue New York, NY 10022 San Francisco – November 27, 2010 from 1 to 4 pm 845 Market St. San Francisco, CA 94103 If you’re in the area, come on down!

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

The SousVide Supreme and Richard Blais on WGN’s Lunchbreak

Chef Richard Blais took sometime on WGN Chicago’s News Segment “LunchBreak”. Chef Blais explains the benefits of the sous vide cooking as he demonstrates by preparing sous vide beef sandwiches. You can find Chef Blais sous vide beef sandwich recipe in the Recipe’s section of the SousVide Supreme Site. WGN Video Link

Richard Blais and the SousVide Supreme on ABC News

Check out Top Chef Richard Blais and the SousVide Supreme on ABC News. (Video Link)

Top Chef Richard Blais and the SousVide Supreme in Chicago

Top Chef Richard Blais and the SousVide Supreme Team are heading to Chicago for the 2010 International Home and Housewares Show. From March 14-16, the culinary center of Chicago will be welcoming over 60,000 attendees, exhibitors, and buyers all looking for and showcasing the latest trends in consumer lifestyle and products. Richard Blais will be front and center in the SousVide Supreme Test kitchen demonstrating the latest trend in culinary innovation for the home chef. Stay tuned for photos and updates from the show.