Tag Archives: sous vide recipes

Creamy Salmon and Orange Pasta with Mixed Herbs

Courtesy of Karen Booth (Lavender and Lovage) Serves 4 INGREDIENTS 12 ounces (350 g) penne pasta 2 (5 ounce/350 g portions) sous vide cooked (warm) salmon fillets (instructions below) 1 orange, for zest only 1 tablespoon (15 ml) chopped fresh parsley 1 tablespoon (15 ml) chopped fresh chives 4 ½ tablespoons (50 g) grated Parmesan cheese, plus extra for passing 4 tablespoons (60 ml) crème fraiche DIRECTIONS In a large pot of boiling water, cook the pasta according to package instructions. Flake the salmon and assemble all remaining ingredients (except the crème fraiche) in a bowl, ready to add to … Read More

Pickled Sous Vide Vegetables

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore We use radishes or asparagus here, but any fresh spring vegetables will work as will those that come on later in the year. Pickle root vegetables, such as carrots or beets, as you would the radishes and tender vegetables, such as mushrooms, cucumbers, cauliflower or green beans, as you would the asparagus. Vegetables should be cut no more than 1/2″ (1.25 cm) thick in wedges or batons. INGREDIENTS 12 ounces (340g) radishes (trimmed, unpeeled, quartered) OR asparagus (woody ends trimmed) 2/3 cup (160ml) white wine vinegar 2/3 cup (160ml) water 3 tablespoons … Read More

Ahi Poached in Duck Fat L’Orange with Caramelized Figs

Courtesy of Linda Miller Nicholson, SaltySeattle.com Serves 4 INGREDIENTS 1 pound (454 g) block sushi-grade ahi tuna (COLD) Kosher salt and pepper 4 tablespoons (57 g) duck fat, solid 2 organic oranges, one for juice and zest, one for slices 2 tablespoons (30 ml) honey 1 tablespoon (15 ml) champagne vinegar 4 figs, quartered ¼ cup (60 ml) duck stock (use chicken, if duck is not on hand) DIRECTIONS Fill and preheat SousVide Supreme water oven to 138F/59C Pat the tuna dry and season it with salt and pepper. Put the tuna into a cooking pouch along with duck fat … Read More

Duck with Juniper Berries, Oranges and Thyme

Courtesy of Josh Brusin of ChicagoFoodies.com Serves 1 (to make multiples pouch each leg quarter individually) INGREDIENTS 1 duck leg quarter salt fresh-dried juniper berries (choose a red raisinish color, not black) 1 orange, for zest and fruit 3 sprigs fresh thyme fresh (or wilted) spinach for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 165F/74C. Salt the duck leg and set aside. Remove the orange zest in strips with a sharp vegetable peeler. Section the orange. Loosely roll the juniper berries, orange zest, and thyme sprigs in plastic wrap/cling film and place the packet at the … Read More

Mediterranean Style Cod Sous Vide

Courtesy of Jan Bennett (A Glug of Oil) Serves 2 INGREDIENTS For the fish 2 (1-inch/2.5 cm thick) pieces cod, boneless and skinless (any length is fine) 2 tablespoons (30 ml) salt mixed in 8 ounces (250 ml) cold water (brine) 1 sprig thyme 1 knob butter For the sauce 2 tablespoons (30 ml) olive oil 2 red bell peppers, stemmed, seeded, and sliced 1 clove garlic, peeled and finely chopped 1 handful baby cherry or plum tomatoes, halved 1 handful black olives, pitted and halved 1 tablespoon (15 ml) capers, rinsed from their brine 2 tablespoons (30 ml) sun-dried … Read More

Traditional Sticky Toffee Pudding

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 6 INGREDIENTS For the pudding 1/2 tablespoon (7g) butter, for greasing ramekins 1 -1/8 cups (150g) chopped dates 1 teaspoon (5 ml) bicarbonate of soda 1-1/8 cups (250ml) hot water 4 tablespoons (60g) butter 3/8 cup (60g) light brown sugar 2 eggs, lightly beaten 1¼ cups (150g) all-purpose flour 1 teaspoon (5ml) baking powder For the toffee sauce ½ cup (75g) light brown sugar ¾ cup (150ml) heavy cream 2 tablespoons (28g) butter Pinch of salt Begin by filling the SousVide Supreme water oven up to the fill line. Arrange 6 empty … Read More

Merino Loin Fillets with Fennel Compote and Orange and Olive Salad

Serves 4 INGREDIENTS For the lamb: 2 Merino lamb loin fillets 4 sprigs fresh thyme 2 bay leaves 2 (2-inch/5 cm) pieces of orange peel 1 tablespoon (15 ml) extra virgin olive oil 1 tablespoon (14 g) unsalted butter ¼ teaspoon (1.25 ml) salt Freshly ground black pepper 1 tablespoon (15 ml) high-smoke point vegetable oil for searing the loins For the fennel compote: 2 cups (650 g) fennel bulb, medium-diced ¼ cup (60 ml) extra virgin olive oil ½ teaspoon (2.5 ml) fennel seeds, roughly chopped ½ teaspoon (2.5 ml) salt 1 teaspoon (5 ml) honey ¼ teaspoon (1.25 … Read More

Oscar Night: It’s a Wrap!

If you’re planning to gather with friends and family for an Academy Award viewing party, you want the suspense to be about whether Gravity or Philomena will win out over American Hustle, not whether your food will be delicious or disastrous!  Sous vide comes to the rescue as the Assistant to the Producer (you) to be sure it’s all cooked to perfection! We’ve put together some sous vide ideas for easy bites and finger foods–not to mention some tasty adult libations–that should make your evening red carpet ready! So, here are our nominees for… Best Appetizer in a Leading Role: … Read More

Habanero Margarita

Courtesy of Rex Bird Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) habanero-infused tequilla 1 ounce (30 ml) Grand Marnier 3 ounces (90 ml) fresh-squeezed lime juice Ice for shaking Salt for rimming glasses DIRECTIONS Put ice into a cocktail shaker, pour in the ingredients, and shake thoroughly, until well chilled. Serve over fresh ice in a salt-rimmed glass and garnish with a thin slice of lime. **Make a batch for the whole crowd! Just measure in ‘parts’ not ‘ounces’ and put ingredients into a large container with ice. Stir until well chilled. Remove residual ice to prevention dilution. Pour … Read More

Habañero Infused Tequila

Infusion and cocktail courtesy of Rex Bird INGREDIENTS 1 to 1 ½ fresh sliced Habañero (or Jalapeño or other hot) peppers, stemmed and seeds removed 1 lemon, for zest 1 orange, for zest 1 bottle (750 ml) Añejo tequila DIRECTIONS Fill and preheat the SousVide Supreme water oven to 165F/74C. Put all the ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 10 minutes. Taste test and dilute with additions of the same tequila, if too spicy. … Read More

Almond Custard Sticky Pudding

Serves 6 to 8 INGREDIENTS For the pudding 8 ounces/1 cup (226 g) almond paste 2 sticks (8 ounces/226 g) butter 8 ounces (226 g) sugar 4 eggs 4 ounces (113 g) sifted cake flour 1 tablespoon (15 ml) vanilla extract 1/4 teaspoon (1.25 ml) almond extract 1/2 teaspoon (2.5 ml) salt For the whipped cream 1/2 cup heavy whipping cream 1/8 teaspoon almond extract 1/4 cup superfine (castor) sugar sliced almonds or raisins for garnish honey, for garnish Fill the SousVide Supreme water oven to the fill line and preheat to 193F/90C. In the bowl of an electric mixer … Read More

Chicken Kiev Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 INGREDIENTS ½ stick (56g) butter, softened, at room temperature 2 tablespoons (30 ml) freshly chopped parsley 2 garlic cloves, peeled and crushed 2 chicken breasts Salt and pepper, to taste ½ cup (30g) panko breadcrumbs ¼ cup (33g) all-purpose flour 1 egg, beaten ½ quart (480 ml) peanut oil or any vegetable oil with a high smoke point DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63C. In a small bowl, mix together the softened butter, chopped parsley, and crushed garlic. Form the butter into two small cylinders, wrap … Read More