Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Pomegranate Vodka 1/2 ounce (15 ml) lime juice 1 ounce (30 ml) simple syrup or grenadine 4 ounces (120 ml) champagne or prosecco Fresh pomegranate seeds for garnish INSTRUCTIONS In a chilled flute, put the vodka,lime juice, and simple syrup or grenadine and mix. Top with the champagne or prosecco. Drop in a few fresh pomegranate seeds for garnish.
Recipe courtesy of Jason Cousins, Beverage Director, Mondrian Hotel NYC INGREDIENTS 1-1/2 ounces (45 ml) Gazpacho-Infused Bulldog Gin (recipe here) 1/2 ounce (15 ml) simple syrup 1/2 ounce (15 ml) tomato juice. 1/2 ounce (15 ml) lemon juice Sriracha-yogurt foam (recipe here) Celery micro greens Black pepper INTRUCTIONS Add all ingredients to a mixing tin (cocktail shaker) with ice and shake well. Strain into a chilled cocktail glass and garnish with sriracha foam, micro greens, and grated black pepper.
Adapted from a recipe of the Winecask Restaurant, Santa Barbara, CA Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Clear Creek Douglas Fir Eau de Vie 1 ounce (30 ml) apple brandy 1/2 ounce (15 ml) orange juice 1/2 ounce (15 ml) lemon juice 1/2 ounce (15 ml) cranberry juice 1/4 ounce (7.5 ml) vanilla bean simple syrup 1/4 ounce (7.5 ml) cinnamon simple syrup Cinnamon sugar and orange juice for rimming glass (optional) INSTRUCTIONS Combine all ingredients in an ice shaker and shake until chilled. Pour orange juice into a flat saucer. Put cinnamon sugar into a separate … Read More
Makes 1 quart (0.9 liter) INGREDIENTS 4 cinnamon sticks 2 cups (480 ml) water 2 cups (383 g) castor (superfine) sugar INSTRUCTIONS Preheat the SousVide Supreme to 190F/88C. Put all sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch and whisk until the sugar has mostly dissolved then add the cinnamon sticks. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 1 hour. Remove the pouch, strain the contents into a clean, stoppered bottle, and refrigerate for up to 4 weeks.
Makes 1 quart (0.9 liters) INGREDIENTS 4 vanilla beans 2 cups (480 ml) water 2 cups (383 g) Castor (superfine) sugar INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/88C. Split the vanilla beans and scrape the seeds. Put the bean pods, seeds, water and sugar 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 the pouch in the water oven to cook for 1 hour. Strain the syrup through a fine mesh sieve, lined with cheesecloth or a coffee filter, to catch the bean sediment. Pour into … Read More
Courtesy of Michael Ruhlman (www.ruhlman.com) Yield: About 3 cups/ 0.75 liter I always have this on hand and eat some most every day. The bacteria are good for the gut and if you have a stomach bug eat this and it may help (I do). This will be loose yogurt; when you dip into the thick creamy stuff it will be soft , but hold its shape. It will weep whey, which is also tasty and good (I pour it on granola with the yogurt). For stiff-thick yogurt, Greek style, strain it through cloth for an hour, then refrigerate. INGREDIENTS … Read More
Courtesy of Michael Ruhlman INGREDIENTS 1 egg per person (you can make as many as will fit into the machine) INSTRUCTIONS Fill and preheat the SousVide Supreme to 145F/62.5C. Put the eggs in their shells (not in cooking pouches) directly onto the bottom perforated grill and cook for 45 to 60 minutes. Crack one egg into a bowl of soup or stew, onto grits or beans.
Recipe courtesy of Lars Ringnes (SousVide Norge) 4 servings INGREDIENTS 2 pounds (800 g) inside round of reindeer 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) pepper 2 tablespoons (28 g) butter For the potato and celeriac mash 1-1/2 pounds (750 g) potato, peeled and diced 1-1/2 pounds (750 g) celeriac, peeled and diced 3 ounces (85 g) butter 1/2 cup (120 ml) milk 1 clove garlic, peeled and finely minced 1/4 teaspoon (1.25 ml) ground nutmeg 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) pepper For the creamy chanterelle stew 1 cup (60 g) chanterelles, cleaned and … Read More
Courtesy of Vivian Peterson of V Top Secret Chef Serves 4 to 6 INGREDIENTS For the turkey breast 2 pounds (0.9 kg) turkey breast, skin on 1 teaspoon (5 ml) applewood smoked sea salt Freshly cracked pepper to taste 1 teaspoon (5 ml) nutmeg 1 teaspoon (5 ml) ground cinnamon 1/4 cup (29 g) chopped chestnuts 1/4 cup (25 g) cranberries pinch sea salt 4-5 toothpicks 1 tablespoon (14 g) rendered bacon fat (save the fat from the sprouts, below) 1 tablespoon (14 g) pasture butter For the brussels sprouts 8 pieces nitrate-free bacon, cooked crisp and crumbled 2 pounds … Read More
INGREDIENTS For the vodka 750 ml vodka 1 can (14 ounces) sliced pears in syrup For Pear-tini 2 ounces (60 ml) pear infused vodka (above) 1 ounces (30 ml) lime juice 1 ounce (30 ml) pomegranate juice INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a zipper cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal closed. Submerge the pouch in the water bath and cook for 2 hours. Remove the pouch and quick chill in an ice water bath for 30 minutes. Strain … Read More
Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat. Serves 4 INGREDIENTS 8 ounces (225 g) frozen chopped spinach, cooked and drained 1/2 cup (4.2 fl oz/125 ml) half-and-half 2 slices bacon, chopped2 cloves garlic, put through a garlic press 1/4 cup (2 fl oz/60 ml) chicken broth 2 teaspoon (.3 oz/10 ml) white vinegar Salt and black pepper to taste Pinch freshly ground nutmeg INSTRUCTIONS Put the cooked spinach and half-and-half in a blender and process … Read More
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