Tag Archives: sous vide cooking

Tikka Masala Sous Vide

Courtesy of Steve Cylka (theblackpeppercorn.com) Serves 4 INGREDIENTS 4 boneless skinless chicken breasts 2 tablespoons (28 g) butter pinch of salt and pepper 1 can (about 2 cups/240 ml) crushed or strained tomatoes 2 cups (480 ml) half-and-half (18%) cream 1-inch (2.5 cm) piece fresh ginger, peeled and cut into chunks 4 garlic cloves, peeled 1½ tablespoons (22.5 ml) honey 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) cumin 1 tablespoon (15 ml) turmeric 2 teaspoons (10 ml) coriander 1½ teaspoons (7.5 ml) salt 2 cups (320 g) cooked rice, for serving Fresh cilantro, for garnish DIRECTIONS Fill and … Read More

Turkey Breast with Cranberry-Shallot Sauce

Serves 4 INGREDIENTS For the turkey: 1 turkey breast half, deboned, skin on 2 strips lemon peel, about ½ x 2 inches (1.3 x 5 cm) 4 leaves fresh sage 2 tablespoons (28 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil Salt and pepper For the sauce: 1 tablespoons (14 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil ½ cup (102 g ) minced shallots ¼ cup(60 ml) dry white wine 1 cup (99 g) whole cranberries, fresh or frozen ½ cup (120 ml) low-sodium chicken broth ¼ cup (60 ml) maple syrup (or … Read More

Sous Vide Turkey Makes Holiday Cooking Easy

If you have a spare 10 minutes of hands-on time, you can turn out the most succulent, juicy, perfectly cooked white turkey meat you’ve ever eaten.  OK.  We’re not talking actual cooking time; that’s about 2 to 4 unattended hours. But isn’t your hands-on time what really matters?  When you’re up to your eyebrows in tasks to get ready for Thanksgiving or Christmas dinner, who needs the stress of timing, basting, and keeping the eagle eye on the bird to avoid culinary disaster?  You’ve got better things to do than be a slave to the stove. Take a look at how … Read More

Grilled ‘Gamecock’ Wings in a Crimson Tide

Courtesy of Tailgate Recipe Challenge winner and Arkansas Razorback fan, Chris C Serves 8 to 10 INGREDIENTS For the wings 4 to 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt Carrot and celery sticks for serving Ranch or blue cheese dressing for serving For the Crimson Tide dipping sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Tabasco or Cholula hot sauce 1 ½ tablespoons (22.5 ml) apple cider vinegar 1 tablespoon (15 ml) tomato paste 1 tablespoon (15 ml) honey (or equivalent non-caloric sweetener, if desired) ½ … Read More

Gluten-Free Sous Vide Fried Chicken

Serves 4 INGREDIENTS 4 chicken breast halves, boneless, skin on (or 4 thighs and 4 drumsticks, skin on) 4 tablespoons (57 g) butter, optional 2 cups (480 ml) high-smoke point vegetable oil or lard for pan frying (more if using a deep fryer) For the brine 1 quart (0.96 liters) water 6 tablespoons (90 g) kosher salt 1 tablespoon (15 ml) black peppercorns For the coating 2 eggs 1 cup (120 g) gluten-free (rice) bread crumbs ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) black pepper ½ teaspoon (2.5 ml) herbs de Provence DIRECTIONS Make the brine by putting … Read More

Calamari Fra Diavolo with Squid Ink Pasta

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 The perfect dinner for a Spooky Halloween evening! INGREDIENTS For the squid: 1 pound (453 g) cleaned squid, separate tubes from tentacles 1 cup (237 ml) extra virgin olive oil, divided ½ teaspoon (2.5 ml) Aleppo chili pepper, or your favorite, divided 4 cloves garlic, peeled and crushed Sea salt and freshly ground black pepper, to taste For the pasta: Note: For homemade pasta, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). You can substitute 1 pound (454 g) commercially … Read More

Pumpkin Puree

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin. (This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.) INGREDIENTS 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces Salt, to taste (optional) Water, if needed, to thin the puree INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer. Add the salt, if using, and vacuum seal the pouch. Submerge the … Read More

Preparing for Fall Dinners

There are certain universal benchmarks which remind us that yes, fall is upon us. The days get shorter, mornings are crisper, school supplies are in demand, and blog writers can’t help but make obvious statements about fall. The change in seasons also marks a change in what we eat. As cooler weather sets in, there is little more comforting than a warm, hearty meal such as a stew or soup. Unfortunately, cooking a good stew on a stovetop or in an oven can be an involved process – the ingredients must be periodically stirred and the pot must be watched … Read More

Short Rib Tacos

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS ½ small green cabbage, shredded 2 carrots, peeled and julienned 4 green onions, thinly sliced 1 small handful, cilantro 3 tablespoons (45 ml) canola oil 2 to 4 pinches sea salt ¼ cup (40 g) sesame seeds, toasted (optional) 1 teaspoon (5 ml) ground cumin ½ teaspoon (2.5 ml) ground coriander ½ teaspoon (2.5 ml) ground smoked paprika 2 to 4 Madeline’s Sous Vide Short Ribs, meat flaked from bone and pulled apart 16 small-medium corn tortillas 1 cup (120 ml) sour cream 2 to 4 tablespoons (30 to … Read More

Madeline’s Sous Vide Short Ribs

…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew) Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 short ribs Sea salt Freshly ground black pepper 12 thyme sprigs 6 large garlic cloves, peeled and halved 1 cup (240 ml) dry red wine 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms DIRECTIONS Fill and preheat the SousVide Supreme to 156F/69C. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a … Read More

Short Rib Stew

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4-6 INGREDIENTS 2 tablespoons (30 ml) extra virgin olive oil 8 tablespoons (113.5 g) cold butter, divided 2 large onions, chopped 4 large cloves garlic, minced 1 quart (946 ml) beef stock 1-1/2 pounds (680 g) red or Yukon gold potatoes, cut into large chunks 3 large carrots, peeled and cut into large chunks 14.5 ounces (411 g) crushed stewed tomatoes 1 sprig fresh rosemary 6 sprigs fresh thyme 2 small bay leaves 1 cup (237 ml) cooking juice from Madeline’s Sous Vide Short Ribs 1 cup (237 ml) dry red … Read More

3-in-1 Sous Vide Short Ribs

Part 1: Weeknight Short Ribs We love short ribs!  They are versatile and can be eaten whole or flaked apart and folded into sauces, stuffed into crepes, tortillas, pasta or baked into puff pastry pot pies. Autumn is the time of year that I find myself braising most meals. Braising typically involves checking the simmering pot on the traditional stovetop or peeking into a hot oven and monitoring liquids…not any longer!  SousVide Supreme adds a fun new method of braising to the kitchen.  A method that frees up your time and allows you to walk away and forget about it … Read More