Tag Archives: sous vide recipes

Pork Chops Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 4 INGREDIENTS 4 bone-in pork chops Salt and pepper to taste 4 sprigs fresh thyme, finely chopped 1 lemon sliced Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to 138F/59C. Season the pork chops with salt, pepper, and finely chopped fresh thyme. Drizzle on a bit of olive oil and put 1 or 2 chops into a cooking pouch with fresh lemon slices. Vacuum seal each pouch, submerge in the water oven, and cook for 6 hours. Remove chop(s) from the pouch, pat dry, and sear the surface … Read More

Udon with 36-hour Pork Belly

Courtesy of Stephane Lemagnen (zencancook.com) Serves 6 INGREDIENTS For the sous vide pork belly 2 pounds (0.9 kg) pork belly, skin on 1/4 cup (60 ml) kosher salt 1 teaspoon (5 ml) coriander seeds, coarsely ground 1 teaspoon (5 ml) star anise, coarsely ground 1 teaspoon (5 ml) cardamom, coarsely ground 1 teaspoon (5 ml) black pepper, coarsely ground 1/2 stick cinnamon, coarsely ground 1/4 cup (60 ml) sake 1/4 cup (60 ml) mirin 1/4 cup (60 ml) soy sauce For the dashi (udon broth) 2 quarts (1.8 liters) water 5 squares (6-inches/15 cm) dried kombu 1 cup (240 ml) tightly … Read More

Pork Belly Sliders with Pickled Cabbage

Courtesy of Chef Stephane Lemagnen of Zen Can Cook Serves 6 INGREDIENTS For the pickled cabbage 1 small savoy cabbage 1/4 cup (60 ml) maple syrup or honey 3/4 cup (180 ml) white vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) coriander seeds, toasted 1/2 teaspoon (2.5 ml) mustard seeds, toasted For the brioche buns 1 envelope dry active yeast (about 2 1/2 teaspoons/12.5 ml) 1/2 cup (120 ml) whole milk, warm 2 -1/4 cups (250 g) all-purpose flour (plus some for kneading) 6 tablespoons (85 g) unsalted butter 3 tablespoons (45 ml) sugar 1/2 teaspoon (2.5 … Read More

Strawberry-Blueberry Coulis Sous Vide

Makes about a cup (240 ml) INGREDIENTS 1 cup (150 g) ripe strawberries, stemmed, washed, and quartered 1 cup (150 g) fresh blueberries, stemmed and washed 1/4 to 1/2 cup (48 to 96 g) granulated sugar* Juice of 1 lemon   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 180F/82C. Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.) Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the … Read More

Shrimp with Vanilla Butter

Courtesy of Tom and Linda Ryalls of SVKitchen.com Serves 4 as an appetizer or 2 as a main course INGREDIENTS 1 vanilla bean 12 ounces (12 large/300 g) shrimp, peeled and deveined 1/4 teaspoon piment d’Espelette (or substitute paprika or cayenne) 1 pinch sea salt 1 pinch pepper 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces Chives, finely minced, optional garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 136F/58C. Split vanilla bean in half and scrape out the seeds. (Retain the pod, if you’d like, and add it to a canister of … Read More

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (zencancook.com) Serves 4 INGREDIENTS For the cured salmon belly 1 pound (454 g) King salmon belly 1/4 cup (60 ml) dark amber maple syrup 1/4 cup (60 ml) soy sauce For the stir-fry and soy ginger vinaigrette 4 ounces (114 g) soy beans, blanched 4 ounces (114 g) boiled peanuts 4 ounces (114 g) shimeji mushrooms pickled eggplant salt and pepper to taste ¼ cup (60 ml) rice vinegar 3 tablespoons (45 ml) maple syrup ¼ cup (60 ml) soy sauce 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated ½ cup (120 … Read More

Tandoori Chicken Sous Vide

Courtesy of Recipe Contest Winner Sam Hussain INGREDIENTS 1 (2 pound/1 kg) chicken, legs  and breast removed, skin scored For the marinade 5 or 6 tablespoons (75 to 90 ml) natural yogurt 1tablespoon (15 ml) ground panch poran spice mix 1 teaspoon (5 ml) dried methi leaves Pinch (about 1/4 teaspoon/1.25 ml) salt 1 teaspoon (5 ml) lemon juice 1 tablespoon (15 ml) Kashmiri massala 2 tablespoons (30 ml) tandoori paste 3 tablespoons (45 ml) tikka paste 1 tablespoon (15 ml) blended garlic and ginger 3 to 4 tablespoons (45 to 60 ml) vegetable oil 1 tablespoon (15 ml) garden … Read More

Sous Vide Jerk Chicken

Courtesy of Tom and Linda Ryalls (svkitchen.com) Serves 4 to 6 INGREDIENTS ½ cup (120 ml) spiced rum, such as Captain Morgan ¼ cup (60 ml) soy sauce ¼ cup (60 ml) cider vinegar Juice and zest of 4 limes ¼ cup (50 g) dark brown sugar 1 tablespoon (15 ml) black peppercorns, cracked 1 teaspoon (5 ml) ground allspice 1 teaspoon (5 ml) ground nutmeg 1 teaspoon (5 ml) ground cinnamon ½ teaspoon (2.5 ml) ground cloves 4 teaspoons minced garlic 2 teaspoons (10 ml) minced ginger 6 scallions (green and white parts), sliced 3 Scotch bonnet or habañero … Read More

Parmesan Vegetable Minestrone

Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC) Serves 4 INGREDIENTS 1-1/2 cups (250 g) peeled and diced onion 1 cup (200 g) peeled and diced carrot 1/3 cup (100 g) diced celery 3/4 ounce (20 g) Parmesan rind (if you’ve got it) 2 cloves garlic (peeled and pressed) 2 teaspoons (10 g) tomato paste salt to taste 5-1/2 cups (1.25 liters) water 1 cup (150 g) canned cannellini beans, rinsed and drained 1/3 cup (100 g) cooked orzo 4 fresh basil leaves, chopped (or to taste) 1 sprig fresh rosemary, leaves only, minced (or to taste) Olive … Read More

Gourmet Sous Vide Burgers Kick off the Summer

The summer grilling season officially begins, in the US at any rate, with Memorial Day weekend. For folks who love to picnic or dine al fresco, it’s a red letter day when the covers come off the grill and patio furniture and living moves outdoors. Whether your favorite main dish is steaks, baby backs, tender pulled pork, chicken, or the great American cheeseburger, adding sous vide cooking to your routine can make it simple and foolproof to put a perfect barbecue on the table. No more sweating over the grill while your guests party–you can do most of the cooking … Read More

Burgers Kicked Up!

Serves 4 INGREDIENTS For the beef patties 1-1/2 pounds (680 g) ground bison or lean ground beef 1 tablespoon (15 ml) Worchestershire sauce 2 tablespoons (30 ml) olive oil Salt and pepper to taste 2 whole roasted canned green chiles, drained and split in half lengthwise 1/2 cup (65 g) shredded cheddar or jack cheese For the burgers 4 onion rolls or large hamburger buns Chipotle Mayo (recipe follows) Hot Pepper Mustard (recipe follows) ‘All The Fixins’ — Lettuce, tomato, onion — as desired For the Chipotle Mayo Makes 1/2 cup (120 ml) 1/2 cup (120 ml) good mayonnaise (homemade … Read More

Spring Rhubarb “Sweet & Sour”

Courtesy of Chef Damon Baehrel (www.damonbaehrel.com) Yield: Approximately 2 cups (16 ounces/ 455g) INGREDIENTS 2 ounces (60 ml) white grape juice 2 ounces (60 ml) white wine vinegar 1/4 cup (57 g) granulated turbinado sugar 1ounce (28.5 g) dried strawberries 1 teaspoon (5 ml) sea salt 8 stalks (about1 pound/455g) fresh rhubarb, unpeeled, cut into 4-inch (10 cm) pieces   INSTRUCTIONS Preheat the SousVide Supreme to 135F/57C. In a sauce pan over medium heat, combine grape juice, vinegar, sugar, dried strawberries, and salt. Bring the mixture to a light simmer (about 195F/90.5C), remove from heat, and chill completely in a … Read More