Tag Archives: sous vide machine

Rack of Lamb with Pomegranate-Coffee Sauce

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup (150 g) brown sugar, packed 1/4 cup (120 ml) balsamic vinegar 2 cups (480 ml) pomegranate juice 2 racks (about 1 pound/0.9 kg each) of lamb, frenched Salt and pepper 2 sprigs fresh rosemary 1 tablespoon (14 g) butter DIRECTIONS At least 4 hours or up to overnight in advance, marinate the lamb. In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the … Read More

Confit Duck Salad – Chef Koj

…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing Courtesy of Chef Andrew Kojima, MasterChef UK Finalist INGREDIENTS For the duck legs 2 Gressingham duck legs 1 teaspoon (5 ml) sea salt 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) coriander seeds 1/2 teaspoon (2.5 ml) smoked paprika 1 sprig thyme1 bay leaf 1 pod star anise 1 tablespoon (15 ml) pomace oil For the duck skin crackling Duck skins, reserved from the cooked duck legs For the duck dressing Cooking juices, reserved from the cooked duck legs 1/2 to 1 tablespoon (7.5 to 15 … Read More

Beef Tongue in Creole Marinade

Courtesy of Cher Underwood (Paleo+Life) Serves 6 INGREDIENTS 1 (3 ½ pounds/1.5 kg) beef tongue 1 medium onion, peeled and sliced into rings 12 cloves garlic, peeled and sliced lengthwise 1/4 cup (60 ml) lemon juice 1/4 cup (60 ml) orange juice 1 teaspoon (5 ml) whole coriander seeds, ground 1/2 teaspoon (2.5 ml) smoked peppercorns, ground 2 teaspoons (10 ml) salt 1 orange, sliced into wedges, for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Wash and rinse the tongue, patting it dry with a paper towel, and put it into a large cooking pouch. … Read More

Spiced Fig Old Fashion

Courtesy of Mason Brangwin, The Old Sage, Seattle, WAMakes 1 cocktail INGREDIENTS 2 ounces (60 ml) whiskey 1/2 ounce (15 ml) Spiced Fig Syrup (see below) 3 dashes angostura bitters 3 dashes Reagan’s Orange Bitters Ice cubes as needed Orange peel for decoration DIRECTIONS In a mixing glass, combine all ingredients, finishing with adding the ice. Stir until chilled. Strain into glass. Add fresh ice. Garnish with orange peel. Serve. Spiced Fig Syrup INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups (400 g) Demerara sugar 4 cinnamon sticks 6 pods star anise 15 … Read More

Holiday Whole Turkey

Serves 8 or more INGREDIENTS 1 (10 to 12 pound/ 280 to 340 g) whole turkey* 2 quarts (1.8 liters) water 11 tablespoons (160 g) kosher salt 1 tablespoon (15 ml) whole black peppercorns 1 tablespoon (15 ml) poultry seasoning 6 tablespoons (84 g) butter 3 sprigs fresh sage DIRECTIONS Breakdown the turkey*, lifting the double breast off the bone, skin on, and removing the leg quarters from the carcass. Save the carcass to make turkey stock. In a large pot, dissolve the salt in the water and stir in the peppercorns and poultry seasoning. Dissolve the salt in the … Read More

Spiced Fig Syrup

Courtesy of Mason Brangwin, The Old Sage, Seattle, WA INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups (400 g) Demerara sugar 4 cinnamon sticks 6 pods star anise 15 whole cloves 2 bay leaves 1 teaspoon salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 144F/ 62C.  Combine all ingredients in a zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. (Or seal in a chamber vacuum if you have one.) Submerge in the water oven and cook at least 3 … Read More

Take 5 Cocktail

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) INGREDIENTS 1-3/4 ounces (50 ml) blanc rhum agricole*, 100 proof (Rhum J.M. Blanc preferred) 1 ounce (30 ml) sous vide infused Butternut Squash Cordial 1/2 ounce (15 ml) Campari 1/2 ounce (15 ml) lemon juice 1 dash Fee Brothers’ aromatic bitters 1 pinch salt Ice cubes, as needed DIRECTIONS Put all ingredients, except ice, into a cocktail shaker. Add the ice, shake well, and fine strain into a punch cup or cocktail glass. Bartender’s note: Depending on the natural sweetness of the squash, you may want to adjust the amount of lemon … Read More

Butternut Squash Cordial

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) Makes about 1 1/2 cups (360 ml) INGREDIENTS 1 small butternut squash, peeled, seeded, rough chopped, and juiced 3/4 to 1 cup* (180 to 240 ml) Brown Sugar Syrup 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Strain the squash juice into a measuring cup. Pour the squash juice into a zip-closure cooking pouch and add one-half as much brown sugar syrup by volume as you have squash juice (i.e., for every ounce (30 ml) of squash juice add ½ ounce (15 ml) of … Read More

Pear Shrub

Courtesy of Michael Cadden, Tavern Law, Seattle, WA Makes about 1 pint (480 ml) of shrub INGREDIENTS 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled) 8 ounces (228 g) Demerara sugar 8 ounces (240 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 148F/64.5 C. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, … Read More

Confit of Cod

…with Red Pepper Piperade and Crispy Parma Ham Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4 as an appetizer, 2 as a main INGREDIENTS For the cod 1 pound (450 g) cod loin, taken from the centre cut sea salt, as required (Maldon if you have it) 6 ½ ounces (200 ml) vegetable oil or any other neutral, unflavored oil 2 tablespoons (30 ml) olive oil 4 slices parma ham, very very thin For the piperade 2 tablespoons (30 ml) olive oil 3 red bell peppers, stemmed, seeded, and finely chopped 1 orange or yellow bell pepper, stemmed, seeded, … Read More

Loin of Venison Sous Vide

…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauceCourtesy of Jack Lucas (MasterChef UK Finalist)Serves 4-6Note: This recipe combines sous vide technique with traditional techniques. INGREDIENTS 4 (6 ounce/170 g) venison loin or leg steaks, trimmed of fat, sinew, and silver skin For the sauce 1 to 2 tablespoons (15 to 30 ml) beef tallow or high-smoke point vegetable oil 1 pound (500 g) beef or venison bones 2 Echallion (banana) shallots 1 carrot 1/2 pound (225 g) button mushrooms 3 ½ ounces (100 ml) Madeira (optional) 1 bottle (750 ml) full-bodied red wine … Read More

Malabar Duck

Courtesy of Chef Sam Hussain (caferickshaw.com) Serves 2 INGREDIENTS 2 duck breasts 4 teaspoons (20 g) ginger garlic paste, divided use 1 teaspoon (5 ml) turmeric 1 teaspoon (5 ml) coconut oil 2 stems curry leaves 6 ounces (200 g) shallots, peeled 4 halves cashew nut 12 raisins 2 teaspoon (10 ml) Kashmiri chili powder 2 teaspoons (10 ml) ground coriander powder 1/2 teaspoon (2.5 ml) garam masala 1 can (14.5 ounces/450 ml) tomato sauce 3 ½ ounces (100 ml) coconut milk Salt, to taste Caramelized Onions, for plating DIRECTIONS Remove the layer of fat from the duck breasts and … Read More