Tag Archives: sous vide cooking

Lamb Chops with Garlic and Fresh Herbs

Courtesy of home cooks and wine enthusiasts, Tom & Linda Ryall of SV Kitchen Serves 2 (Recipe easily doubles or triples) INGREDIENTS 4 (3 oz/ 85 g) 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 SousVide Supreme to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking … Read More

Lemongrass Chicken Wings

Courtesy of home cooks Tom & Linda Ryall of SV Kitchen Serves 4, or up to 8 as an appetizer or part of a larger meal 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 (de-seed them if you prefer less heat) 3 medium shallots, peeled and thinly sliced (about  ⅓ cup) 2 tablespoons (30 ml) 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 … Read More

Bill the Butcher’s Mustard Veloute

Courtesy of Michael Laroche (billthebutcher.com) (A traditional — not sous vide — recipe.) INGREDIENTS 6 cups (1.4 liters) chicken stock 2 tablespoons (56 g) butter 2 tablespoons (30 ml) flour 1 tablespoon (15 ml) stone ground mustard   INSTRUCTIONS In a saucepan over medium heat, heat stock to simmer. Over medium heat, melt butter in a saute pan and whisk in flour to form a roux. Whisking constantly, add the roux to the hot stock and simmer lightly to create a cream like consistency. Stir in the mustard.

Bill the Butcher’s Lentils du Puy

Courtesy of Michael LaRoche (billthebutcher.com) (A traditional–non sous vide–recipe.) INGREDIENTS 1 cup (200 g) lentils du Puy water, sufficient to cover 1 tablespoon (15 ml) olive oil 2 cloves garlic, peeled and minced 2 stalks celery, diced 1 carrot, peeled and diced 2 bulbs shallot, peeled and diced 1/2 cup (120 ml) chicken stock Salt and pepper to taste   INSTRUCTIONS Put lentils in a large stock pot or saucepan and add water sufficient to cover 2 inches (5 cm) above lentils. Simmer over medium high heat until lentils are tender, approximately 30 minutes. Strain lentils and set aside on … Read More

Watermelon Infused Vodka Martini

For 1 cocktail INGREDIENTS For watermelon infused vodka martini 4 to 6 ice cubes 2 ounces (60 ml) Watermelon Infused Vodka (recipe follows) 1 ounce (30 ml) pureed watermelon flesh, seeds removed 1/2 ounce (15 ml) fresh lime juice 1/2 ounce (15 ml) simple syrup 1 sliver watermelon with rind (optional garnish) For watermelon infused vodka 2 cups (480 ml) vodka 2 cups (480 ml) cubed watermelon flesh 1 lime (for zest only)   INSTRUCTIONS For watermelon infused vodka martini Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Pork Belly with Watermelon and Serrano Vinaigrette

Courtesy of Chef James Briscione, instructor at Institute of Culinary Education, New York Serves 4 INGREDIENTS For the brine 6 ounces (180 ml) soy sauce 1/2 cup (92 g) packed brown sugar 1/4 cup (60 g) kosher salt 1/2 head garlic, cut in half 2 scallions, roughly chopped 1 knob (about 2 inches/ 5 cm) ginger, sliced 8 cups (1.9 liters) ice water 1-1/2 pounds (0.7 kg) pork belly Fresh arugula or watercress for serving For the Serrano-Mint Vinaigrette 1 ounce (30 ml) lime juice 1/2 Serrano chile, trimmed, seeded (if desired), and minced 2 teaspoons (10 ml) fresh mint leaves, chiffonade … Read More

Duck Confit Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 2 INGREDIENTS For the ducks legs 2 duck legs 2 tablespoons (30 ml) duck fat salt and herb cure mix (recipe follows) For the Salt and Herb Cure (enough for 2 duck legs) 1 tablespoon (15 ml) Kosher salt 1 teaspoon (5 ml) crushed black pepper crushed fresh herbs such as thyme, bay leaf, clove. Adjust amounts to have even thorough coverage of the all duck legs you cook. INSTRUCTIONS Rub duck legs with the cure and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Bill the Butcher’s Sous Vide Pork Tenderloin

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 whole pork tenderloin Seasoning Rub Butter   INSTRUCTIONS Fill and preheat SousVide Supreme to 135F/56.5C. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch. Add a pat of butter and vacuum seal. Submerge the pouch in the water oven to cook for 3 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch. Suggested serving sides: Zucchini & Carrot noodles. SousVide Supreme Meats Bill the … Read More

Birria (Mexican Goat)

Courtesy of Sally MacColl (svkitchen.com) Serves 6 as a stew or 8 as tacos, with enough for some seconds INGREDIENTS 6 pounds (2.7 kg) goat shoulder, bone in, trimmed of excess fat 1 tablespoon (15 ml) each sea salt and freshly ground black pepper 4 dried ancho chiles 4 dried guajillo chiles 4 dried chiles negro (dried Pasilla) or cascabel chiles 1 dried chipotle chile 12 garlic cloves, skin left on 3 dried smoked tomatoes, optional (if you don’t have them, just omit) 2/3 cup (180 ml) cider vinegar 1/2 medium yellow onion, finely chopped 2 bay leaves 1 teaspoon … Read More

Sous Vide Lamb Rack

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 lamb rack, cut into chops Salt and pepper to taste 3 to 4 fresh rosemary branches (1 per pouch) 3 to 4 cloves garlic, peeled and chopped (1 per pouch) 3 to 4 tablespoons duck fat (1 per pouch)   INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season the lamb with salt and pepper. Put the chops into a cooking pouch, two per pouch, with a branch of rosemary, clove of garlic and spoon of duck fat. Vacuum seal the pouches, submerge in the … Read More

Sous Vide Western Griller

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 to 2 servings, depending on appetite, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick Western griller steaks, cut from bottom round Olive oil (about 1 tablespoon/15 ml per steak) Garlic, peeled and finely chopped (about 1 clove per steak) Fresh thyme, chopped (about 2 sprigs per steak) Salt and pepper to taste DIRECTIONS Fill and preheat SousVide Supreme to 130F/54.5C. (Or to your preferred degree of doneness.) In a small bowl, mix together the olive … Read More

New York Strip Steak Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 serving, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick New York strip steaks Salt and pepper to taste Chilli salt INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season steaks with salt, pepper & chilli salt, then put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 8 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking … Read More