Tag Archives: sous vide machine

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

Sous Vide Witch’s Brew

I am still new to sous vide infused spirits, but every time I make a sous vide infused drink I am always amazed and delighted with the results. This month I wanted to try a spooky cocktail, so I decided to make a luscious red infusion. Cranberries are in season, so I set out to make a cranberry gin. Store bought flavored alcohols are so often disappointing and usually taste and look nothing like the fruit that’s supposed to be in them. The magic of sous vide infused drinks is that they actually contain that real fruit flavor. For this … Read More

Making a Squash Sformato

The autumn harvest has arrived which means it’s time to sous vide a few gorgeous gourds. I recently experimented with butternut squash with the addition of a few different ingredients in my SousVide Supreme, and the flavor was out of this world!  I added a glug of olive oil to one cooking pouch, a pat of butter in another and only squash in the last pouch.  Guess which one I prefer?  The butternut squash on its own, delicious and packed with a punch of sweetness .  Although, the others were tasty, they just weren’t as flavorful as the solo squash. … 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

Chicken in Ancho Chile Paste

Courtesy of Steve Cylka of The Black Peppercorn Serves 3 or 4 INGREDIENTS 3 or 4 boneless skinless chicken breasts 3 dried ancho chilies 1 onion, peeled and quartered 2 garlic cloves 2 tablespoons (30 ml) oil 1 teaspoon (5 ml) salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More

Vegetable Flatbread Wrap with Spicy Bean Dip

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the bean dip 1 tablespoon (15ml) of olive oil 1 small onion, peeled and diced 2 cloves of garlic, peeled and crushed ½ teaspoon (2.5 ml) ground cumin 1 teaspoon (5 ml) chili powder 1 can (15 ounces/425g) red kidney beans 1 tablespoon (15ml) tomato paste Salt and pepper, to taste Squeeze of lemon juice, to taste For the flatbread sandwich (wrap) 4 flat breads (tortilla wraps) 1 recipe Spicy Kidney Bean Dip (you’ll have some left) 1 cup (240 ml) sous vide cooked vegetables Baby leaf lettuce Feta … Read More

Soft Cooked Goose Egg

…served over Polenta with Pancetta & GreensCourtesy of Culinary Specialist, Madeline FioreServes 4 …on the 6th Day of Christmas, my SousVide Supreme gave to me, 6 geese a laying an egg to perfectly cook and serve over polenta! INGREDIENTS FOR THE POLENTA 1 cup (210 g) coarse ground polenta 6 tablespoons (88 g) butter, divided 4 cups (946 ml) whole milk 8 ounces (227g) Parmesan, grated Sea salt and freshly ground black pepper to taste DIRECTIONS FOR THE POLENTA Fill and preheat the SousVide Supreme water bath to 190F/87C. Put the polenta, butter and milk into a cooking pouch and seal … Read More

Fennel-Scented Cornish Game Hens

Recipe courtesy of Pam McKinstry of svkitchen.com Serves 3 to 6 INGREDIENTS 3 Cornish game hens, about 1½ to 2 pounds (0.7 to 0.9 g) each 6 large cloves garlic confit 1 1/2 generous teaspoons (7.5 ml) finely minced preserved lemon 3tablespoons (45 ml) fennel pollen Kosher or sea salt and freshly ground black pepper to taste 3 tablespoons (42.5 g) unsalted butter, cut in half Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 155F/ 68C. Thoroughly wash the hens in cold water and pat them dry. Spatchcock the hens: Position the hens, breast side down,  on a … Read More

Peaches Sous Vide

Courtesy of Steve Cylka at theblackpeppercorn.com Serves 4 INGREDIENTS 4 peaches, halved and pitted ½ cup (120 ml) water ½ cup (96 g) sugar ⅓ cup (120 g) cognac or brandy   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. In a small saucepan, heat the water and sugar, stirring often. Once the sugar has dissolved, remove from heat and cool. Stir in the cognac or brandy and set the syrup aside. Put the peach halves into a cooking pouch, pour in the syrup, and vacuum seal, being careful that the syrup does not get sucked into the vacuum … Read More

Sous Vide Yogurt

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 4 cups (240 ml each) INGREDIENTS ½ cup (123g) plain yogurt, at room temperature 4 cups (960ml) milk Note: You will also need 4 8-ounce glass, canning jars.   INSTRUCTIONS Fill the glass jars you are using with water and put them onto the bottom, perforated grill of the SousVide Supreme.  (Raise the grill on a non-rusting baking rack if the jars are very short.) Fill the water oven with enough water to bring the level to within ¼-inch to ½-inch (6 to 12 mm) of the rim of the jars.  Remove, empty, and dry the … Read More

Sous Vide Cochinita Pibil

Courtesy of Recipe Contest Winner, Cesar Pinon INGREDIENTS 1 pound (500 grams) pork loin 3 tablespoons (45 ml) achiote paste 3 ounces (100 milliliters) orange juice 1/2 teaspoon (2.5 ml) oregano 2 bay leaves salt and pepper to taste 1 cup (240 ml) crushed pineapple, drained   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a bowl, prepare the seasoning by combining the achiote paste, orange juice, oregano, bay leaves and salt and pepper. Rub the pork all over with the seasoning mixture. Put the loin into a cooking pouch and vacuum seal. Submerge the pouch in the … Read More

Haricot Vert Salad Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed 2 romaine hearts, washed and pulled apart 1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved 4 sous vide soft-cooked eggs, cut into halves 2 ounces (57 grams) Manchego cheese, grated 16 of your favorite olives Madeline’s Sherry Vinaigrette 1/6 cup (39 ml) sherry vinegar 1 small shallot, peeled and minced 1 tablespoon (15 ml) honey ½ cup (118 ml) extra virgin olive oil Sea salt and freshly ground black pepper, to taste   … Read More