Tag Archives: sous vide recipes

Rosemary and Garlic New Potatoes

Serves 4 Time 1 to 2 hours INGREDIENTS 8 to 10 red skinned new potatoes, scrubbed, rinsed, and quartered Olive oil Coarse salt Freshly ground black pepper Garlic powder 2 teaspoons (10 g) fresh rosemary, finely minced 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) rendered bacon or duck fat, or Unsalted butter (optional)   INSTRUCTIONS Preheat the SousVide Supreme to 183F/83C. Drizzle the potatoes with a scant bit of olive oil and toss to coat evenly. Season the potatoes with a sprinkling of salt, pepper, garlic powder and rosemary. Though additional fat is not necessary, if desired, put a … Read More

Parmesan Broccoli and Red Peppers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS 2 cups (459 g) broccoli florets, washed and well drained 1 clove garlic, peeled and minced ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 g) butter 2 canned roasted red peppers, rinsed, seeded, and cut lengthwise into strips ¼ cup (30 g) freshly grated Parmesan cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Season the broccoli and garlic with the salt and pepper and put into a large (gallon/3.8 liter) cooking pouch.  Add the … Read More

Sous Vide Apples and Red Cabbage

Sous Vide Apples and Red Cabbage Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS ½ teaspoon (2.5 ml) kosher salt (not sea salt) ¼ teaspoon (1.25 ml) garlic powder ½ teaspoon (2.5 ml) dry mustard ¼ teaspoon (1.25 ml) black pepper 2 packets Splenda or other non-caloric, heat-stable sweetener (equivalent sweetness to 4 teaspoons/20 g sugar) 1 small red cabbage, cored and tough outer leaves removed, chopped 1 tart apple (Granny Smith or similar) peeled, cored, and diced ¼ medium white onion, peeled and diced Juice of 1 lemon … Read More

Spicy Peach Salsa

Spicy Peach Salsa Courtesy of Chef Richard Blais INGREDIENTS 1 cup (250 ml) fresh peaches, peeled and diced 1/4 cup (60 ml) chopped yellow onion 1-2 jalapeño chiles, seeded and chopped 1 teaspoon (5 ml) grated fresh ginger 1 tablespoon (15 ml) lime juice 1 teaspoon (5 ml) balsamic vinegar Salt and black pepper to taste   INSTRUCTIONS In a bowl, stir together the peaches, onion, peppers, ginger, lime and vinegar. Season with salt and pepper to taste. Cover and refrigerate until needed. Delicious on chicken breasts, shrimp, scallops, or fish.

Port Wine Reduction

Makes about a cup INGREDIENTS 2 tablespoons (28 g) butter 1 tablespoon (15 ml) 1 large shallot, peeled and finely minced 2 tablespoons (12 g) flour 1/2 cup (120 ml) beef stock 1 cup (240 ml) port wine Salt to taste   INSTRUCTIONS In a small saucepan over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the shallots and sauté until tender. Add the flour and whisk to make a roux, cooking for about 2 to 3 minutes. Whisk in the beef stock and port and let the sauce reduce by about half. (You can … Read More

Gremolata

Courtesy of Sur La Table www.surlatable.com Serves 1 or 2 (multiplies easily) INGREDIENTS 2 tablespoons (60 ml) chopped Italian flat-leaf parsley 1 teaspoon (5 ml) lemon zest 1/2 teaspoon (2.5 ml) minced fresh garlic 2 tablespoons (60 ml) extra-virgin olive oil Salt and freshly ground black pepper   INSTRUCTIONS Combine the first four ingredients and stir to combine. Season with salt and pepper to taste. Use as a condiment for meats, poultry, pasta, or seafood.

Chimichurri

Makes about 6 to 8 ounces (180 to 240 ml) INGREDIENTS 4 garlic cloves, peeled 2 cups (500 g) fresh parsley leaves 1 cup (250 g) fresh cilantro leaves 1 or 2 Serrano peppers, as desired, stemmed and seeded 3/4 cup (185 ml) extra-virgin olive oil 2 tablespoons (30 ml) sherry vinegar 2 tablespoons (30 ml) lemon juice 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) dried oregano 1/2 teaspoon (2.5 ml) salt (or to taste) 1/2 teaspoon (2.5 ml) black pepper (or to taste)   INSTRUCTIONS Place the garlic, parsley, cilantro and jalapeno into the bowl of … Read More

Carrots Sous Vide

Courtesy of Richard Blais Serves 4 Time 45 minutes INGREDIENTS 4 large carrots, peeled and chopped into bite-size pieces 1 tablespoon honey Coarse salt to taste Black pepper to taste 1/2 teaspoon ground cumin 1 tablespoon unsalted butter   INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch in a single layer and vacuum/seal. Do not overfill the pouch. Cook for 45 minutes. Delicious straight from the pouch.

Beets in Orange Juice and Agave Nectar

Beets in Orange Juice and Agave Nectar Courtesy of Chef Richard Blais Serves 2 Time 30 minutes   INGREDIENTS 2 large beets, scrubbed well, trimmed, and peeled 1 tablespoon (15 ml) agave nectar 1 tablespoon (15 ml) fresh orange juice salt and pepper to taste INSTRUCTIONS Preheat SousVide Supreme to 185F/85C Cut beets into bite sizes. Mix the agave nectar and orange juice together and pour over the beets. Toss to coat. Put all ingredients into a cooking pouch, evacuate as much air as possible without drawing liquid from the pouch, and seal. Cook for 30 minutes. Delicious straight from the pouch! Or … Read More

Rosemary Infused Apple and Lemon Fennel Salad with Gorgonzola

Courtesy of Sur La Table  Serves 2-4 Time 1 hour INGREDIENTS 2 Granny Smith apples, peeled and sliced 2 tablespoons (30 ml) fresh rosemary leaves 2 teaspoons (15 ml) fresh squeezed lemon juice 2 teaspoons (10 ml) honey 1 large fennel bulb, root ends trimmed and sliced 1 tablespoon (15 ml) extra-virgin olive oil 2 tablespoons (30 ml) thyme leaves 1/2 teaspoon (5 ml) salt 1/4 teaspoon (1.25 ml) white pepper 4 cups (1000 ml) spring mix salad greens 2 ounces ( 55 g) gorgonzola cheese, crumbled   INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. In a bowl, mix the honey … Read More

Maple Glazed Carrots with Toasted Pecans and Mint

Maple Glazed Carrots with Toasted Pecans and Mint Courtesy of Sur La Table www.surlatable.com Serves 4 Time 45 minutes INGREDIENTS 5 medium carrots, peeled and cut into coins 1 tablespoons (22 ml) maple syrup 1 tablespoon (15 ml) unsalted butter 2 tablespoons (30 ml) water 1 teaspoon (5 ml) salt 1/2 cup (120 ml) pecan pieces 1 tablespoon (15 ml) fresh mint leaves, cut into ribbons   INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Preheat the traditional oven to 350F/175C. Line a baking sheet with parchment paper and arrange pecan pieces in single layer. Toast the pecans in the oven … Read More

Buttered Baby Beets Sous Vide

Buttered Baby Beets Sous Vide Serves 4 Time 1 to 4 hours INGREDIENTS 12 to 16 small fresh beets, about 1 to 2-inch (37 to 50 mm) diameter 2 tablespoons (30 g) softened butter 1/2 teaspoon (2 g) salt or to taste 1/4 teaspoon (1 g) freshly ground black pepper or to taste   INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Trim the root and tops of the beets, if necessary, and scrub them thoroughly with a brush under running water. Pat dry and slice the beets in half. Put the beets into an appropriately sized cooking pouch, taking care that they are … Read More