Tag Archives: sous vide cooking

Creamy Spinach and Bacon Sauce

Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat. Serves 4 INGREDIENTS 8 ounces (225 g) frozen chopped spinach, cooked and drained 1/2 cup (4.2 fl oz/125 ml) half-and-half 2 slices bacon, chopped2 cloves garlic, put through a garlic press 1/4 cup (2 fl oz/60 ml) chicken broth 2 teaspoon (.3 oz/10 ml) white vinegar Salt and black pepper to taste Pinch freshly ground nutmeg   INSTRUCTIONS Put the cooked spinach and half-and-half in a blender and process … Read More

Rack of Lamb with Mixed Vegetables

Courtesy of John Loydall – Food blog Serves 2 to 4 INGREDIENTS For the lamb 1 rack of lamb (6 to 8 bones) salt and pepper to taste 1 bay leaf 1 sprig rosemary 2 or 3 sprigs thyme For the vegetables 3 carrots, peeled and sliced lengthwise 4 shallots, peeled and quartered 2 baby leeks, washed well, trimmed, and sliced 3 baby cauliflowers, washed well and trimmed ½ cup (60 g) dried broad (fava) beans ½ cup (60 g) dried flageolet 2 radishes, washed well and trimmed Leaf lettuces – rocket, mustard, etc ½ teaspoon (2.5 ml) each salt and black pepper, … Read More

48-Hour Sous Vide Pork Ribs

Recipe courtesy of John Loydall – Food blog Serves 1 to 4 (plan ½ to 1 rack per person) INGREDIENTS For the ribs 1 or more racks pork ribs 1 teaspoon (5 ml) smoky paprika per rack 1 teaspoon (5 ml) brown sugar per rack Salt and pepper to taste For the glaze 2 tablespoons (30 ml) olive oil 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 teaspoons (10 ml) fennel seed 1 teaspoon (5 ml) black cumin 1 teaspoon (5 ml) smoky paprika 1 tablespoon (15 ml) tomato ketchup Juice of 1 … Read More

Sous Vide Fennel-scented Cornish Game Hens

Recipe courtesy of Pam McKinstry (svkitchen.com)Serves 2 to 4 On the 3rd Day of Christmas, my true love gave to me Three French Hens… juicier than any I’d ever enjoyed! INGREDIENTS 2 Cornish game hens (1-1/2 pounds/ 709 g) each 4 large cloves garlic confit 1 generous teaspoon (5 ml) finely minced Preserved Lemon 2 tablespoons (30 ml) fennel pollen Kosher or sea salt and freshly ground black pepper to taste 2 tablespoons (60 ml) unsalted butter, cut in half Olive oil INSTRUCTIONS For the hen Fill and preheat the SousVide Supreme to 155F/68C. Spatchcock the hens. Mash the garlic … Read More

Brisket with Cannellini Puree and Sweet Beetroot Sous Vide

Courtesy of John Loydall – Food blog INGREDIENTS For the beef 1 (4 to 7 pound) brisket – buy more than you think you need – it makes amazing leftovers Salt and black pepper to taste For the sweet baked beetroot 4 beetroots, washed well, trimmed, peeled, and cut into quarters Juice of 1 orange 1/2 tablespoon (7.5 ml) balsamic vinegar 2 teaspoons (10 ml) brown sugar 1 tablespoon (15 ml) olive oil For the beef and mushroom Sauce 5 shallots, peeled and finely chopped 8 ounces (200 g) chestnut mushrooms, sliced 8 ounces (240 ml) red wine 20 ounces (1 British pint) beef … Read More

Lamb Chops with Garlic and Fresh Herbs

Recipe courtesy of Tom and Lynda Rydall (svkitchen.com) Serves 2 (recipe easily doubles or triples) INGREDIENTS 4 (3-ounce/84g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the water bath to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking pouch and vacuum seal. Submerge the pouch … Read More

Sous Vide Lemongrass Chicken Wings

Recipe courtesy of Tom and Linda Ryall (svkitchen.com) Serves 4 as a meal (or up to 8 as an appetizer) INGREDIENTS 4 pounds (1.8 kg) whole chicken wings 5 stalks lemongrass 4 cloves garlic, peeled and thinly sliced 3 Thai bird chiles or serrano chiles, thinly sliced (deseeded if you prefer less heat) 3 medium shallots, peeled and thinly sliced 2 tablespoons (24 g) palm or white sugar 2 tablespoons (30 ml) Asian fish sauce 1 tablespoon (15 ml) fresh lime juice Zest of one lime ½ teaspoon (2.5 ml) sea salt or kosher salt Nuoc Cham (for dipping, optional) … Read More

Sous Vide Heirloom Potatoes in Duck Fat

Recipe courtesy of Marx Foods Serves 4 INGREDIENTS 4 to 6 heirloom potatoes (or other small potatoes) ½ teaspoon (2.5 ml) fresh rosemary, leaves stripped and chopped 3 tablespoons (45 ml) rendered duck fat 2 teaspoons (10 ml) fresh thyme, leaves stripped and chopped   INSTRUCTIONS Preheat the SousVide Supreme to 183F/84C. Thinly slice the potatoes (approximately 3mm thick). Put the slices in a single layer into a cooking pouch with the duck fat and rosemary, making sure none of the slices overlap, and vacuum seal. Submerge the pouch in the water oven and cook for 24 minutes. Put the … Read More

Christmas Pudding

Adapted from Saveur (saveur.com)Makes 2 puddings   INGREDIENTS 2 tablespoons (28 g) butter, for greasing bowls 2 cups (300 g) quality assorted raisins 2 cups (480 ml) brandy 1 1⁄2 ounces (42 g) quality assorted candied fruits 5 tablespoons (72 g) cold butter (or, traditionally, beef suet) diced 1 3⁄4 cups (105 g) fine day-old bread crumbs 1 cup (85 g) blanched almond meal 1⁄4 cup (50 g) dark muscovado sugar 3 tablespoons (19 g) flour 2 tablespoon (10 g) shredded unsweetened coconut 2 tablespoons (10 g) finely grated peeled carrot 1⁄2 teaspoon (2.5 ml) finely grated lemon zest 1⁄4 … Read More

Wild Goose with Soba Noodles and Roasted Baby Bok Choy

Courtesy of Lynn and Keith Morioka of Eat.Drink.Life.Luv Serves 2 INGREDIENTS For the marinade 1/2 cup (120 ml) pure maple syrup 1/2 cup (120 ml) soy sauce 1 tablespoon (15 ml) crushed Aleppo pepper 1 tablespoon (15 ml) Chinese five spice powder For the Roasted Baby Bok Choy Two heads baby bok choy 1 tablespoon (15 ml) extra virgin olive oil For the Soba Noodles 1-1/2 bundles (135 g) soba noodles 1-1/2 bundles (135 g) soba noodles 2 tablesppns (30 ml) hoisin sauce 1 tablespoon (15 ml) ponzu 1-1/2 tablespoons (22.5 ml) sesame oil 1 tablespoon (15 ml) sesame seeds   … Read More

Old Fashioned Bourbon Cordial

Makes about 2 quarts/liters INGREDIENTS 1.75 liters bourbon (or Irish whiskey) 2 large oranges (used for zest) 1 large jar (about 14 ounces/370 g) maraschino cherries 2 cups (480 ml) simple syrup (equal parts sugar and water, cooked over low heat until dissolved)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Remove just the zest from the oranges with a sharp vegetable peeler and put into a gallon (3.8 liter) zip-closure cooking pouch (available on our site). Add the bourbon and the entire bottle of maraschino cherries and their syrup to the pouch. With the zip closure open, … Read More

Sous Vide Sweet Potatoes Foster

Courtesy of MasterChef’s Whitney Miller Serves 4 INGREDIENTS For the potatoes 1 cup (200 g) sweet potatoes, peeled and diced to 1/2-inch (1.3 cm) 2 tablespoons (30 ml) unsalted butter 3-1/2 tablespoons (52.5 g) light brown sugar Pinch ground cinnamon 1 teaspoon (5 ml) fresh orange juice 1-1/2 tablespoons (22.5 ml) rum For the salted pecans 1/2 cup (60 g) pecan halves 1/8 teaspoons olive oil Pinch sea salt 1-1/2 quarts (1.4 liter) butter pecan ice cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the potatoes into a large (gallon/3.8 liter) cooking pouch in a single … Read More