Tag Archives: sous vide recipe

Valentine’s Day Menu

Voulez-vous sous vide avec moi, ce soir? That’s the question of the night for those who want to whip up a romantic Valentine’s Day dinner on this day of love, as the SousVide Supreme  takes center stage as one of the hottest Valentine’s Day gifts for foodies. To help plan the perfect day, SousVide Supreme compiled the following sous vide Valentine’s Day menu including Rosemary Beef Rib Roast, Sage Carrots, Strawberries & Cream and a Raspberry-Infused Cocktail. GET THE WHOLE PACKAGE! Beef Rib Roast Serves 2 to 4 Ingredients: 1-2 pounds (0.45 kg to 0.91 kg) boneless beef rib roast 1 tablespoon … Read More

Dulce de Leche

(or Caramel, made simple) from Sous Vide Barbecue (Paradox Press 2011) Makes about 12 ounces (360 ml) INGREDIENTS 1 can (12 ounces/360 ml) sweetened condensed milk INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.) Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed. Submerge the pouch(es) in the water oven to cook for 13 hours. Remove the pouches from the water bath and submerge them for … Read More

Sticky Asian Salmon

Courtesy of Karen Booth (Lavender and Lovage) Serves 2 INGREDIENTS 2 (5 ounce/150g portions) boned salmon steaks or fillets (skin on or off) 1 teaspoon (5 ml) grated fresh ginger 1 teaspoon (5 ml) grated fresh garlic ½ small red chili, minced or finely diced (de-veined to reduce heat if desired) 1 tablespoon (15 ml) runny honey 1 tablespoon (15 ml) soy sauce 1 teaspoon (5 ml) sesame oil fresh chives and chive flowers, optional garnish DIRECTIONS In a bowl, mix together all ingredients, except the salmon and garnish, to make a marinade. Coat and then sit the salmon in … Read More

Confetti Faux Omelette Scramble

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 5 large eggs 1 tablespoon (15 g) unsalted butter 2 tablespoons (30 ml) finely diced (cooked) red bell pepper 2 tablespoons (30 ml) finely diced (cooked) green bell pepper 2 tablespoons (30 ml) finely diced (cooked) yellow bell pepper 2 tablespoons (30m l) finely diced (cooked) white onion salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs until frothy. Add the cooked peppers and onion and season the mixture … Read More

Sous Vide Turkey Makes Holiday Cooking Easy

If you have a spare 10 minutes of hands-on time, you can turn out the most succulent, juicy, perfectly cooked white turkey meat you’ve ever eaten.  OK.  We’re not talking actual cooking time; that’s about 2 to 4 unattended hours. But isn’t your hands-on time what really matters?  When you’re up to your eyebrows in tasks to get ready for Thanksgiving or Christmas dinner, who needs the stress of timing, basting, and keeping the eagle eye on the bird to avoid culinary disaster?  You’ve got better things to do than be a slave to the stove. Take a look at how … Read More

Grilled ‘Gamecock’ Wings in a Crimson Tide

Courtesy of Tailgate Recipe Challenge winner and Arkansas Razorback fan, Chris C Serves 8 to 10 INGREDIENTS For the wings 4 to 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt Carrot and celery sticks for serving Ranch or blue cheese dressing for serving For the Crimson Tide dipping sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Tabasco or Cholula hot sauce 1 ½ tablespoons (22.5 ml) apple cider vinegar 1 tablespoon (15 ml) tomato paste 1 tablespoon (15 ml) honey (or equivalent non-caloric sweetener, if desired) ½ … Read More

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

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

Sweet Corn Risotto with Diver Scallops

Courtesy of Chef Josh Horrigan of The Chefs Academy Serves 4 Note: At least a day ahead, begin by making corn stock and freezing it. INGREDIENTS For the corn stock 4 fresh corn cobs (reserve kernels cut from cob for risotto) 4 cups (0.9 l) water 1 stalk celery, trimmed and diced small 1 carrot, peeled and diced small 1 onion, peeled and diced small 2 bay leaves For the risotto 1-1/2 cups (315 g) arborio rice 1/2 cup (75 g) chopped onion 1/2 cup (120 ml) dry white wine 4 tablespoons (60 ml) grated parmesan cheese 2 tablespoons (30 ml) … 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

Baby Food a la Sous Vide: Blais on CNN

Chef Richard Blais will be the special guest on CNN at 1 pm (EDT) Wednesday February 16, 2011 and will be telling us all about two of his favorite topics: SousVide Supreme and baby food.  Earlier this month, the Blais family welcomed daughter Embry Lotus to the clan, so it won’t be long before Chef Blais will be busy (again) making some of the purest and most delicious baby food on the planet for his new angel. According to Blais, The babyfood my wife and I used to buy was pretty pure — for instance, just pears and water — … Read More

Stuffed Mangalitsa Pork Neck Roll

This blog made my mouth water.  Mangalitsa pork is hands down the most succulent, flavorful, delicious, let-the-grease-drip-down-your-chin meat imaginable.  The recipe presented in this blog is for a traditionally oven-roasted preparation, seeking an internal temperature of 145F.  And that got me to thinking how delicious this baby would be cooked sous vide. The stuffing is already sauteed before being put into the pocket, so there won’t be a temperature issue from the sous vide standpoint–i.e.,  being low enough not to overcook the meat and hot enough to cook the vegetables–at the desired final internal temperature of 145F.  Cooking time, of … Read More