Tag Archives: sous vide recipes

Salmon Rillettes

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS ½ pound (227 g) center-cut salmon fillet, skin and pin bones removed sea salt, to taste 6 tablespoons (90 ml) unsalted butter, room temperature, divided 2 shallots, peeled and minced 2 tablespoons plus 1 teaspoon (35 ml), crème fraiche ¼ pound (113 g) smoked salmon 1 ½ tablespoons (22 ml) freshly squeezed lemon juice 1 teaspoon (5 ml) extra virgin olive oil freshly ground white pepper, to taste chopped chives, for garnish INSTRUCTIONS Fill and preheat SousVide Supreme to 126F/ 52C. Season the salmon fillet with salt; put it … Read More

Leek and Mushroom stuffed Turkey Breast

Thanksgiving is just around the corner and it’s time to get excited about turkey and all the trimmings.  Sometimes Thanksgiving can be a small affair and it’s hard to justify a huge turkey, for just a few people. Yet, you still want to celebrate the day and enjoy succulent turkey and stuffing.  This year, we will be having a small Thanksgiving and I experimented with a stuffed turkey breast in the SousVide Supreme.  I wanted it to be special, but I didn’t want to spend my whole Thanksgiving babysitting the turkey. The wonderful thing about the SousVide Supreme is that … Read More

Last Minute Sous Vide Gifts

Santa may have made his list and checked it twice, but let’s be honest: Sometimes, the gift-giving season sneaks up on even the most organized of us, pouncing like a festively adorned tiger. Such a thing happened to this very blogger, when I realized that it was the second night of Hanukkah and four days till Christmas, and I had yet to write a blog post about last-minute gifts. It’s no secret that sous vide cooking can be a huge time and energy-saver. Whether it’s allowing you to cook a week’s worth of meals or helping you cook the perfect … Read More

Tikka Masala Sous Vide

Courtesy of Steve Cylka (theblackpeppercorn.com) Serves 4 INGREDIENTS 4 boneless skinless chicken breasts 2 tablespoons (28 g) butter pinch of salt and pepper 1 can (about 2 cups/240 ml) crushed or strained tomatoes 2 cups (480 ml) half-and-half (18%) cream 1-inch (2.5 cm) piece fresh ginger, peeled and cut into chunks 4 garlic cloves, peeled 1½ tablespoons (22.5 ml) honey 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) cumin 1 tablespoon (15 ml) turmeric 2 teaspoons (10 ml) coriander 1½ teaspoons (7.5 ml) salt 2 cups (320 g) cooked rice, for serving Fresh cilantro, for garnish DIRECTIONS Fill and … Read More

Applesauce Sous Vide

Makes 4 servings INGREDIENTS 4 apples, peeled, cored, and chopped 1 lemon, for juice ¼ cup (48 g) granulated sugar ½ teaspoon (2.5 ml) ground cinnamon DIRECTIONS Fill and preheat the SousVide Supreme to 180F/82C. Juice the lemon over the apple pieces and toss to coat. Put the apples into a cooking pouch, add the sugar and cinnamon, and shake the pouch to distribute the sugar and spice evenly. Arrange the apples in a single layer for even cooking and vacuum seal the pouch. Submerge the pouch in the water oven and cook for 45 minutes to 1 hour. Remove … Read More

Turkey Breast with Cranberry-Shallot Sauce

Serves 4 INGREDIENTS For the turkey: 1 turkey breast half, deboned, skin on 2 strips lemon peel, about ½ x 2 inches (1.3 x 5 cm) 4 leaves fresh sage 2 tablespoons (28 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil Salt and pepper For the sauce: 1 tablespoons (14 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil ½ cup (102 g ) minced shallots ¼ cup(60 ml) dry white wine 1 cup (99 g) whole cranberries, fresh or frozen ½ cup (120 ml) low-sodium chicken broth ¼ cup (60 ml) maple syrup (or … 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

Gluten-Free Sous Vide Fried Chicken

Serves 4 INGREDIENTS 4 chicken breast halves, boneless, skin on (or 4 thighs and 4 drumsticks, skin on) 4 tablespoons (57 g) butter, optional 2 cups (480 ml) high-smoke point vegetable oil or lard for pan frying (more if using a deep fryer) For the brine 1 quart (0.96 liters) water 6 tablespoons (90 g) kosher salt 1 tablespoon (15 ml) black peppercorns For the coating 2 eggs 1 cup (120 g) gluten-free (rice) bread crumbs ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) black pepper ½ teaspoon (2.5 ml) herbs de Provence DIRECTIONS Make the brine by putting … Read More

Pork Cheeks

Courtesy of Chef and Sommelier (Serves 6) INGREDIENTS 12 pork cheeks extra virgin olive oil sea salt, to taste ground pepper, to taste 12 whole cloves 4 bay leaves 4 sprigs rosemary 12 cloves garlic, peeled and crushed Alfalfa sprouts or fresh herbs for garnish DIRECTIONS Fill and preheat the water bath to 180F/82C. Remove any remaining cartilage and fat from the cheeks. (Do not remove the silver skin that runs through the center of each cheek). Wash them under cold running water and pat dry with paper towels. Drizzle the cheeks with olive oil and season them liberally all … 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

Sous Vide Witch’s Brew

I am still new to sous vide infused spirits, but every time I make a sous vide infused drink I am always amazed and delighted with the results. This month I wanted to try a spooky cocktail, so I decided to make a luscious red infusion. Cranberries are in season, so I set out to make a cranberry gin. Store bought flavored alcohols are so often disappointing and usually taste and look nothing like the fruit that’s supposed to be in them. The magic of sous vide infused drinks is that they actually contain that real fruit flavor. For this … Read More

Witches Brew

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 1 cocktail INGREDIENTS 2 ounces (59ml) of sous vide-infused cranberry gin ½ ounce (15ml) of dry vermouth ½ ounce (15ml) of cointreau 1 teaspoon (5ml) of absinthe 2 cubes of ice 1 slice of blood orange, for garnish 1 Licorice spider* on cocktail pick (instructions follow) DIRECTIONS Put the cranberry gin, vermouth, Cointreau and Absinthe into a cocktail shaker Add the ice, close the lid, and shake until all ingredients are well combined. Strain the cocktail into a martini glass. Garnish with a licorice spider and a slice of blood orange For … Read More