Tag Archives: sous vide recipes

Tortellini en Brodo

Courtesy of Culinary Specialist, Madeline FioreServes 4 On the 9th Day of Christmas, my true love gave to me 9 Ladies Dancing, well at least parts of them. Tortellini, the so called belly buttons of Venus, dancing in a savory sous vide brodo. For pasta fresca, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). There’s nothing quite as satisfying as making your own fresh pasta!  So now that the SousVide Supreme has done all of the work for you in making a lusciously rich chicken stock, you have a little work cut out … Read More

New Recipes! 12 Days of Sous Vide Christmas

It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas! Poached Pears with Vanilla and Cardamom On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!   … Read More

Grass-fed Beef Tenderloin Steaks with Morel Cream

…and Morel Pomegranate Sauce Serves 4 INGREDIENTS For the steaks ¼ ounce (7 g) porcini powder or dried porcini mushrooms ¼ teaspoon (1.3 ml) truffle salt (we suggest 10% truffle salt) 4 grass-fed beef tenderloin steaks For the morel cream 1 tablespoon (15 ml) extra virgin olive oil ¼ pound (113 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated) ½ teaspoon (2.5 ml) salt 1/4 cup + ½ teaspoon (62.5 ml) sweet Marsala wine 1/2 cup (120 ml) heavy whipping cream 1/2 cup (120 ml) mushroom stock (or the rehydration liquid) 1/2 teaspoon (2.5 ml) sherry vinegar … Read More

Elegant Holiday Entertaining Made Easy

Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, “This is the best meal I’ve ever eaten!” And that is precisely what will happen when you serve this mouthwatering Beef Tenderloin with Morel Cream and Morel Pomegranate Sauce. It is simplicity itself to turn out perfectly cooked meat without fail with the 4 Simple Steps of sous vide cooking, or as we like to call them, the 4 S’s: And because sous vide cooking is minimally hands on and largely hands off, it … Read More

Happy Thanksgivikkah 2013!

The convergence of Hanukkah and Thanksgiving last happened in 1888 and, according to some sources, won’t happen again for another 77,798 years, so we invite you to enjoy the once in a lifetime opportunity to celebrate the quintessential American holiday along with a quintessential Jewish one. Along with the turkey, add these scrumptious Mashed Potato Latkes and Sous Vide Applesauce to your Thanksgiving feast.

Chicken Vegetable Soup

Serves 4 INSTRUCTIONS 1 cup (180 g) diced fresh zucchini 1 cup (175 g) diced fresh red bell pepper 1 cup (230 g) chopped cauliflower 4 to 6 baby carrots, chopped ½ cup (75 g) diced sweet onion 4 cups (120 g) fresh spinach leaves ½ teaspoon (2.5 ml) garlic powder ½ teaspoon (2.5 ml) onion powder ½ teaspoon (2.5 ml) sea salt ½ teaspoon (2.5 ml) ground black pepper dash cayenne pepper, if desired 1 tablespoon (15ml) olive oil 2 cups (250 g) diced, sous vide-cooked chicken breasts (no need to sear them) 1 quart (0.96 liter) chicken broth … Read More

Falernum Cordial

Makes 1-1/4 quarts (1.2 liters) INGREDIENTS 4 cups (946 ml) simple syrup* 1 cup (237 ml) light rum 5 limes, for zest only 4 drops almond extract 8 whole cloves 5 whole allspice berries 2 drops orange flower water DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put all ingredients into a large (1 gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove as much air as possible from the pouch and zip it closed. Submerge the pouch in the water oven and cook for 2 hours. The contents must be completely submerged … Read More

Verrine of Sous Vide Winter Squash

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS For the squash puree: 1 ½ cups (355 ml) mashed sous vide-cooked squash 1/3 cup (80 ml) honey 1 ounce (28 g) unsalted butter, melted 1 ounce (60 ml) crème fraiche For the mascarpone cream: 8 ounces (227 g) mascarpone, divided 3/4 cup (180 ml) heavy whipping cream For verrine assembly: 6 thin slices prosciutto 9 ounces (255 g) sous vide-cooked squash, cubed Sea salt to taste Mashed squash (as above) Mascarpone cream (as above) 1/3 cup (80 ml) toasted or spiced nuts or seeds (sesame or your favorites) … Read More

Leek and Mushroom Stuffed Turkey Breast

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS 2 pounds (0.9 kg) boneless turkey breast, with skin 2 tablespoons (28 g) butter, divided use ¼ cup (20 g) finely chopped green onions (scallions) 4 cups (240 g) finely chopped leeks ¼ cup (60 ml) white wine 3 cloves garlic, peeled and crushed 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped 5 tablespoons (75 g) breadcrumbs 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme) ½ teaspoon (2.5 ml) salt Some freshly ground black pepper Salt and pepper 1 tablespoon (15ml) … Read More

The Day After Thanksgiving With SousVide Supreme

We know that the first sandwich stacked high with leftover Thanksgiving turkey is deliciously nostalgic.  So why not, go ahead and get it out of your system.  After you’ve had your fill, please join SousVide Supreme in the kitchen and try something new, by creating a few of our favorite dishes made with Thanksgiving leftovers. Whip together our Manchego Turkey Spoonbread in minutes and serve it with Sous Vide Quick Poached Eggs, crisp bacon and hot coffee for a cozy brunch.  We baked ours in small ramekins for individual servings, however the below recipe works well for one large spoonbread; … Read More

Turkey Manchego Spoonbread Sous Vide

…a great use for leftover turkey! Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS Melted butter, enough to butter the ramekins 1 cup (240 ml) water 1 cup (240 ml) half-and-half 3/4 teaspoon (4 ml) fresh rosemary, minced 1 tablespoon (15 ml) honey ¼ teaspoon (1 ml) sea salt 2/3 cup (112 g) cornmeal 2 ounces (57 g) Manchego cheese, grated 2 eggs, separated 3 ounces (85 g) turkey, cooked and shredded INSTRUCTIONS Adjust the water level for baking as follows: Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or … Read More

Pumpkin Dulce de Leche Pudding with Meringue

Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets   INGREDIENTS: 8 ounces (227g) pumpkin puree 1 ½ cups (355 ml) Dulce de Leche 1 whole egg 3 eggs, separated (divided use) ¾ teaspoon (3.75 ml) ground cinnamon ¾ teaspoon (3.75 ml) ground cardamom ¼ teaspoon (1.25 ml) ground ginger 1/8 teaspoon (0.6 ml) ground nutmeg 2 pinches ground cloves 2 pinches freshly ground black pepper 1/8 teaspoon (0.6 ml) sea salt ½ vanilla bean, split and seeds scraped ¾ cups (177 ml) heavy whipping cream ¾ cups (144 g) granulated sugar INSTRUCTIONS: … Read More