Tag Archives: sous vide recipes

Borscht Sous Vide

Serves 8 INGREDIENTS 4 large beets, peeled and sliced 4 large carrots, peeled and sliced 1 large onion, peeled and sliced 1 large Russet potato, peeled and sliced ½ head red cabbage, thinly sliced 2 quarts (1.9 liters) beef or vegetable broth 1/2 cup (20 g) chopped fresh dill 3 tablespoons (45 ml) red wine vinegar Salt and pepper to taste 1 cup (240 ml) sour cream, for garnish Fresh dill fronds, for garnish DIRECTIONS Fill and preheat the SousVide Supreme to 182F/83C. Put the beets, carrots, onion, and potato into a large (gallon/3.8 liter) cooking pouch in a single, … Read More

Gyros Sous Vide

Courtesy of SousVide Supreme recipe contest winner Colin Byxbee Serves 8 INGREDIENTS For the spice mixture 3 tablespoons (45 ml) Kosher salt 4 teaspoons (20 ml) black pepper 2 tablespoons (30 ml) dried marjoram 2 tablespoons (30 ml) ground cumin 4 teaspoons (20 ml) dried oregano 1 teaspoon (5 ml) ground nutmeg For the gyro meat 3 pounds (1.3 kg) ground beef (80/20 works best) 1 pound (454 g) ground lamb 8 cloves garlic, peeled and minced ½ medium red onion, peeled and diced (about 1 cup) Juice from two lemons 1 teaspoon lemon zest, minced (if desired, gives it … Read More

Boeuf Bourguignon Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 or 3 INGREDIENTS For the meat 1 pound (455g) stewing meat, cut into cubes salt and pepper, for seasoning, to taste 2 sprigs fresh thyme, stems removed (divided use) For the sauce 1 tablespoon (15ml) olive oil 1 medium onion, peeled and finely sliced 2 garlic cloves, peeled and finely chopped 3 slices (100g) smoky bacon, diced 1 cup (50g) button mushrooms, wiped clean and quartered 1 tablespoon (15g) butter 1 heaped tablespoon (10g) all-purpose flour ¾ cup (178 ml) red wine 1 1/3 cup (315 ml) beef stock (reserved cooking … Read More

Boeuf Bourguignon

The holidays are over; you’ve probably spent a fortune, and right now January is looking bleak. Don’t despair, as your SousVide Supreme can save you time, and still allow you to eat gourmet restaurant quality food at home. January can be a hard time of the year and for many of us there is bitter cold weather this time of year that makes us crave sustaining and comforting food that’s delicious and nourishing. I’ve looked to the French for inspiration for this hearty Boeuf Bourguignon. When I’ve made Boeuf Bourguignon in the past, I followed the traditional method: stewing it for hours … Read More

Overnight Oatmeal with Stewed Fruit Compote

Courtesy of SousVide Supreme Culinary Specialist Sophie Serves 2 Note: you can double the recipe in the same pouch for 4 servings but for more than 4 servings, use additional pouches INGREDIENTS For the oatmeal 1 cup (90g) rolled oats 3 cups (710 ml) water 1 pinch salt 1 pinch cinnamon For the stewed fruit compote ¾ cup ( 100g) dried fruit ( any mix of the following – cherries, blueberries, golden raisins, apricots, cranberries) 2 tablespoons( 25g) white sugar ½ cup (118 ml) of water 2 drops of vanilla extract 1/2 lemon, for zest, finely grated 1/2 orange, for … Read More

Sous Vide Overnight Oatmeal with Stewed Fruit Compote

It’s sometimes hard to get out of bed on those cold winter mornings. It’s even harder still to make time to cook a hot, nourishing breakfast. I am a big fan of oatmeal, but I often don’t have time for the hassle of oatmeal. I especially hate having to clean the saucepan after cooking oatmeal. It’s not hard work, but time is precious in the morning. So, I decided to experiment and see if I could use my SousVide Supreme to make oatmeal and a fruity topping the night before. That way, breakfast would be ready in a jiffy and there … Read More

Fresh Ricotta Cheese Sous Vide

(Courtesy of Violet Willis, Kilby Ridge Farm, Dennysvile, ME) INGREDIENTS 3 quarts fresh milk (goat, cow, sheep, or combo) 6 ounces (180 ml) vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 172F/78C. Put the milk into a large (gallon/3.8 liter) zip closure cooking pouch; use the Archimedes Principle to remove most of the air and zip the seal. Submerge the pouch in the water bath and cook for 30 minutes until the milk is heated through. Open the pouch and add the vinegar. Stir gently and reseal the pouch. Continue to cook in the pouch for 15 minutes more. Remove the … Read More

Sweet Potato Home Fries

Serves 4 2 large sweet potatoes, peeled and cut into 1/2-inch (1.25 cm)cubes 1 medium onion, finely diced (about 1 cup) 1 ½ tablespoons (22.5 ml) coconut oil
(divided use) 1 teaspoon (5 ml) paprika 1/2 teaspoon (2.5 ml) chili powder 1/4 teaspoon (1.25 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) minced fresh parsley leaves (about 1/4 cup fresh parsley) 1. Fill and preheat the SousVide Supreme water oven to 183F/84C. 2. Put the potatoes into a cooking pouch in a single layer and vacuum seal. 3. Submerge the pouch in the water oven and … 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

Hot Spiced Cider

(Use it on its own or to make the Spiced Cider Toddy hot cocktail.) Makes about 1 quart/0.9 liter INGREDIENTS 1 orange 1 quart (0.9 liters) apple cider 2 ounces (60 ml) brandy (VS or VSOP quality level) 1/2 cup (120 ml) honey 1/2-inch (1.25 cm) piece peeled ginger root 6 allspice berries 3 cloves 1 cinnamon stick (about 3-inches/7.5 cm) 1 star anise pod DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife. … Read More

Smoked Haddock and Poached Egg

Courtesy of Dominic Franks (Belleau Kitchen) Serves 2 INGREDIENTS 2 fillets smoked haddock 1 lemon, sliced 1 handful lemon thyme freshly ground pepper 2 large free range eggs olive oil Fill and preheat the SousVide Supreme water oven and set to 140F/60C. Put each haddock fillet into a cooking pouch; add a slice of lemon, a sprinkling of lemon thyme, and a glug of olive oil and vacuum seal the pouch on gentle setting, if available or interrupt vacuuming at about 90% evacuation and seal the pouch to avoid crushing the delicate fish. . Submerge the pouches of fish in … Read More

Chicken Stock Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields approximately: 135-170 fluid ounces, 4-5 liters INGREDIENTS 10 to 12 pounds (5 to 6 kg) chicken bones/necks/wings/legs 1 pound (500 g) yellow onion, peeled and cut into halves 8 ounces (250g) carrots, large chop 8 ounces (250 g) celery, large chop 1/2 teaspoon (2.5 ml) black peppercorn 10 sprigs fresh thyme small handful parsley stems 1 bay leaf 170 to 200 fluid ounces (5 to 6 liters) cold water, divided DIRECTIONS In the traditional oven, roast the chicken bones/pieces at 400F/200C until dark brown (about 1-1/2 hours). Add roasted chicken and … Read More