Tag Archives: sous vide holiday recipes

Tourtiere (French Canadian Christmas Meat Pie)

Serves 6 to 8 When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime. INGREDIENTS 4 Duck Legs Confit, cooked 1 large potato, peeled and diced 1 onion, peeled and diced 1 carrot, peeled and diced 1 stalk celery, trimmed and diced 4 sprigs thyme salt and pepper to taste 2 tablespoons duck fat or lard Prepared pie dough for a 2-crust pie 1 egg 1 tablespoon (15 ml) water or milk DIRECTIONS Cook the duck legs confit in advance, days or even weeks ahead. Quick chill and refrigerate* … Read More

New Recipes! 12 Days of Sous Vide Christmas

It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas! Poached Pears with Vanilla and Cardamom On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!   … 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

Mardi Gras Red Beans ‘n’ Rice

Serves 4 INGREDIENTS For the red beans and rice 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained 1 quart (0.9 l) vegetable stock or water 1/2 pound (226 g) Andouille sausage, sliced 1/2 pound (226 g) cooked ham steak, diced 1/2 large Vidalia onion, peeled and diced 1/2 bell pepper, peeled, seeded, and chopped 4 cloves garlic, peeled and chopped 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) Creole seasoning 1 chipotle pepper in adobo, chopped For the sauce 1 cup (210 g) medium-grain rice 3 cups (720 ml) mushroom stock 1/2 teaspoon … Read More

Sous Vide Cranberry Sauce-off from Salty Seattle

Every family has its favorite recipe.  In fact, every person in a family will have an opinion.  Some prefer fresh Cranberry Relish (uncooked); others want cooked sauce, but from scratch; still others (inexplicably, but honestly) prefer the jellied stuff from a can. If you are in the camp who wants a made-from-fresh-cranberries sauce with a tart flavor and pleasing texture, take a tip from Salty Seattle, who compared a traditional stove top cooked cranberry sauce to a sous vide cooked cranberry sauce (and for good measure with a commercial slice it up canned cranberry sauce as her control.)  Which was … Read More