Tag Archives: sous vide cooking

Beets in Orange Juice and Agave Nectar

Beets in Orange Juice and Agave Nectar Courtesy of Chef Richard Blais Serves 2 Time 30 minutes   INGREDIENTS 2 large beets, scrubbed well, trimmed, and peeled 1 tablespoon (15 ml) agave nectar 1 tablespoon (15 ml) fresh orange juice salt and pepper to taste INSTRUCTIONS Preheat SousVide Supreme to 185F/85C Cut beets into bite sizes. Mix the agave nectar and orange juice together and pour over the beets. Toss to coat. Put all ingredients into a cooking pouch, evacuate as much air as possible without drawing liquid from the pouch, and seal. Cook for 30 minutes. Delicious straight from the pouch! Or … Read More

Rosemary Infused Apple and Lemon Fennel Salad with Gorgonzola

Courtesy of Sur La Table  Serves 2-4 Time 1 hour INGREDIENTS 2 Granny Smith apples, peeled and sliced 2 tablespoons (30 ml) fresh rosemary leaves 2 teaspoons (15 ml) fresh squeezed lemon juice 2 teaspoons (10 ml) honey 1 large fennel bulb, root ends trimmed and sliced 1 tablespoon (15 ml) extra-virgin olive oil 2 tablespoons (30 ml) thyme leaves 1/2 teaspoon (5 ml) salt 1/4 teaspoon (1.25 ml) white pepper 4 cups (1000 ml) spring mix salad greens 2 ounces ( 55 g) gorgonzola cheese, crumbled   INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. In a bowl, mix the honey … Read More

Maple Glazed Carrots with Toasted Pecans and Mint

Maple Glazed Carrots with Toasted Pecans and Mint Courtesy of Sur La Table www.surlatable.com Serves 4 Time 45 minutes INGREDIENTS 5 medium carrots, peeled and cut into coins 1 tablespoons (22 ml) maple syrup 1 tablespoon (15 ml) unsalted butter 2 tablespoons (30 ml) water 1 teaspoon (5 ml) salt 1/2 cup (120 ml) pecan pieces 1 tablespoon (15 ml) fresh mint leaves, cut into ribbons   INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Preheat the traditional oven to 350F/175C. Line a baking sheet with parchment paper and arrange pecan pieces in single layer. Toast the pecans in the oven … Read More

Buttered Baby Beets Sous Vide

Buttered Baby Beets Sous Vide Serves 4 Time 1 to 4 hours INGREDIENTS 12 to 16 small fresh beets, about 1 to 2-inch (37 to 50 mm) diameter 2 tablespoons (30 g) softened butter 1/2 teaspoon (2 g) salt or to taste 1/4 teaspoon (1 g) freshly ground black pepper or to taste   INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Trim the root and tops of the beets, if necessary, and scrub them thoroughly with a brush under running water. Pat dry and slice the beets in half. Put the beets into an appropriately sized cooking pouch, taking care that they are … Read More

Rosemary-Garlic Lamb Chops

Rosemary-Garlic Lamb Chops Courtesy of Chef Richard Blais Serves 1 (multiplies easily) Time 2 hours INGREDIENTS 2 lamb chops 1 tablespoon (15 ml) garlic, minced 2 sprigs fresh rosemary, stripped for leaves 2 sprigs fresh thyme, stripped for leaves 1/4 cup (50 ml) olive oil sea salt to taste black pepper to taste   INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 134F/56C for medium rare (140F/60C for medium). Put lamb chops into cooking pouch with all herbs and seasonings and vacuum/seal. (If making multiple servings, repeat with additional pouches for each serving.) Put pouch(es) into the pouch rack and … Read More

Double Thick Apple Cider Sous Vide Pork Chops

Courtesy of Jason Logsdon www.cookingsousvide.com Serves 4 Time: 12 hours INGREDIENTS For the pork chops 4 extra thick pork chops 8 thyme sprigs 2 apples, peeled and sliced For the sauce 5 tablespoons (75 ml) butter 2 cloves garlic, peeled and minced 1 teaspoon (5 ml) sugar 2/3 cup (150 ml) hard apple cider 1 teaspoon (5 ml) cider vinegar 1 tablespoon (15 ml) whole grain mustard   INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 131F/55C. Lightly salt and pepper the pork chops and seal each individually in cooking pouches along with 2 thyme sprigs and 1 tbsp butter. … Read More

Jack Daniels Pork Chops Sous Vide

Jack Daniels Pork Chops Sous Vide Courtesy of James Briscione at www.jamesbriscione.com Serves 4 Time 2 to 6 hours INGREDIENTS 4 bone-in pork chops 1 cup ( 250 ml) flour 1 tablespoon (15 ml) ground cumin 4 tablespoons (60 ml) high-smoke-point vegetable oil (divided use) 1 large onion, peeled and sliced 1/2 cup (125 ml) prunes, pitted and cut in half 1/2 cup (125 ml) Jack Daniels whiskey salt to taste black pepper to taste 1/2 cup (120 ml) heavy cream   INSTRUCTONS Fill and preheat SousVide Supreme to desired serving temperature (134F/56.5 C for medium rare; 140F/60C for medium) … Read More

Duck Breast with Hot Pepper Soy Glaze

Serves 6 INGREDIENTS 6 duck breasts Salt to taste Black pepper to taste 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) chicken broth 1/2 cup (120 ml) hot pepper jelly INSTRUCTIONS Preheat SousVide Supreme to 129F/54C. Season the duck breast on both sides with salt and pepper. Put 2 breasts into each of three quart/liter cooking pouches and vacuum/seal. Load pouches into the Universal Pouch Rack, submerge in the water oven, and cook for 2.5 hours or up to as much as 4 hours. Remove pouches and quick chill submerge them in ice water for 15 to 20 minutes. Remove breasts from … Read More

Sous Vide Tender and Juicy Pork Chops

Serves 1 to 4 Time: 4 to 8 hours INGREDIENTS 1 to 4 double thick boneless pork chops (about 2-inches/5cm thick) Coarse salt (omit if brining chops) Freshly ground black pepper to taste Garlic powder Onion powder Paprika Bacon fat and/or butter (optional) INSTRUCTIONS For best results, brine the pork chops beforehand in the refrigerator. Make the brining solution by dissolving 1/4 cup (60g) kosher salt in 1 quart (liter) of water in a large (gallon/3.8 liter) zip closure bag or large covered container. Put the chops into the brine, seal or cover, and refrigerate 4 hours or up to … Read More

Chinese 5 Spice Pork

Courtesy of Chef Richard Blais Serves 4 Time 48 Hours INGREDIENTS 1 pound (454 g) pork belly 1 teaspoon (5 ml) Chinese 5-Spice powder Salt to taste Black pepper 1 slice bacon INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 140F/60C for medium. Put pork belly into a cooking pouch with seasonings and bacon slice, and vacuum seal. Cook for 48 hours at 140F/60C. Remove pork belly from the pouch and crisp the surface in a hot skillet or under the broiler before serving. Serve immediately with your choice of side dishes. The pork pairs especially well with Brussels sprouts, … Read More

Apple and Wild Mushroom Stuffed Pork Tenderloin

Serves 6 to 8 INGREDIENTS 2 tablespoons (60 ml) olive oil 1 medium (240 g) sweet onion, peeled and diced 3 cloves garlic, peeled and minced 2 cups (360 g) apple, diced in 1/2 inch (1.3 cm) cubes 1 pound (.45 kg) shitake or crimini mushrooms quartered 2 tablespoons (30 ml) minced rosemary 2 tablespoons (30 ml) minced fresh sage 1/2 teaspoon (2.5 ml) salt, or to taste 1/2 teaspoon freshly cracked black pepper, or to taste 2 pounds (1 kg) pork tenderloin 2 cups (240 ml) shredded Gruyere cheese INSTRUCTIONS Pre-heat the SousVide Supreme to 140°F/60°C. Make the stuffing: … Read More

Cajun Chicken Sous Vide

Serves 1 to 4 INGREDIENTS 1 to 4 boneless, skinless chicken breasts or thighs 1 to 4 tablespoons (15 to 60 g) unsalted butter, softened 1 to 4 teaspoons (5 to 20 g) SousVide SupremE Tangy Cajun Rub (or your favorite blend of Cajun spices.) Coarse salt (omit if brining chicken) INSTRUCTIONS For best results, brine the chicken beforehand in the refrigerator: Make the brining solution by dissolving 1/8 cup (30 g) kosher salt in 1 quart (.95 liter) of water in a gallon zip closure bag or large covered container. Place the chicken into the brine, seal or cover, and refrigerate … Read More