Tag Archives: sous vide vegetables

Bill the Butcher’s Lentils du Puy

Courtesy of Michael LaRoche (billthebutcher.com) (A traditional–non sous vide–recipe.) INGREDIENTS 1 cup (200 g) lentils du Puy water, sufficient to cover 1 tablespoon (15 ml) olive oil 2 cloves garlic, peeled and minced 2 stalks celery, diced 1 carrot, peeled and diced 2 bulbs shallot, peeled and diced 1/2 cup (120 ml) chicken stock Salt and pepper to taste   INSTRUCTIONS Put lentils in a large stock pot or saucepan and add water sufficient to cover 2 inches (5 cm) above lentils. Simmer over medium high heat until lentils are tender, approximately 30 minutes. Strain lentils and set aside on … Read More

Vegetable Risotto Sous Vide

Adapted from Easy Sous Vide (Paradox Press 2011) Serves 4 Hands on time: 3 minutes Sous vide cooking time: 40 minutes INGREDIENTS 1 cup (3 ounces/90g) Arborio rice 3 cups (720 ml) vegetable or mushroom broth ½ teaspoon (2.5 ml) butter 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped 1 sprig fresh rosemary, leaves minced salt and pepper to taste 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows) Freshly grated Parmesan cheese, for serving   INSTRUCTIONS Fill and preheat the water oven to 183F/83C. Put all ingredients, except cooked vegetables and cheese, into a zip-closure … Read More

Pearl Onions Sous Vide

with Cinnamon and Bacon From Sous Vide Holiday (Paradox Press 2010) Recipe courtesy of Chef Richard Blais Serves 6 to 8 Ingredients 48 pearl onions, peeled, whole 1 slice (1 oz/ 30 g) bacon ½ teaspoon (.08 oz/2.26 g) ground cinnamon 1 tablespoon (.5 oz/15 g) unsalted butter Fresh sage leaves, chopped, for garnish, if desired Fresh thyme sprigs, stripped of leaves, for garnish, if desired  Instructions Fill and preheat the water oven to 182–185F (83–85C). Put all ingredients, except the sage and thyme, into a food-grade plastic pouch and vacuum seal. Submerge in the water oven and cook for 1 to 1-1/2 hours. … Read More

Sous Vide Candied Sweet Potatoes

Courtesy of Chef Josh Horrigan, The Chef’s Academy Servings: 4-6 depending on size of ramekin INGREDIENTS 4 cups (720 g) sweet potatoes, peeled and cubed into ½ inch (1.25 cm) pieces 4 tablespoons (56 g) unsalted butter, cut into small pieces 4 tablespoons (60 ml) brown sugar 1 teaspoon (15 ml) ginger root, finely minced 1 pinch cinnamon 1 pinch cayenne pepper 1 pinch ground clove salt and pepper to taste 1 cup (50 g) mini marshmallows 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping   INSTRUCTIONS Fill and preheat the SousVide Supreme to … Read More

Sous Vide Green Bean Casserole

Courtesy of Chef Josh Horrigan, The Chef’s Academy Serves 6 INGREDIENTS ½ medium shallot, peeled and diced 2 cups (300 g) fresh green beans, trimmed and cut into small pieces 7 ounces (100 ml) condensed cream of mushroom soup 1 egg, beaten well 1/4 cup (60 ml) panko bread crumbs salt and pepper to taste 1 can (2.8 ounces/78 g) crispy fried onions   INSTRUCTIONS Fill and preheat the water oven to 185F/85C. Put all ingredients, except the crispy onions, into a large food-grade cooking pouch, and massage the pouch to evenly combine them. Vacuum seal the pouch and submerge … Read More

Boursin Mashed Potatoes

Serves 6 to 8 INGREDIENTS 24 to 30 small potatoes, peeled (if desired) and cut into quarters 2 tablespoons butter salt and pepper to taste 6 ounces (about 170 g) Boursin Garlic and Herb cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Put potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch(es). Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender. Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a … Read More

Sous Vide Internet Roundup

At the SousVide Supreme blog, we spend much of our free time surfing the web for blogs and articles about sous vide cooking (we’re a little single-minded, what can we say?). Since we love to share, here are some recent sous vide-related highlights from around the web: The Secret to Sous Vide Cookery – If you’re still unclear on the specifics of sous vide cooking, or if you just want a quick and concise article to send to friends who still think that sous vide’s “just boiling meat,” this is a great overview of the technique. Beef Short Ribs With … Read More

Richard Blais’ Potato Salad

As seen on Good Morning America… Chic Chili Dogs and Sous Vide Potato Salad Chef Richard Blais, winner of Bravo’s “Top Chef Masters,” prepares unique hot dogs and a sous vide potato salad – see recipe below. Richard Blais’ Sous Vide Potato Salad as seen on Good Morning America, July 12, 2011 Servings: 4 Difficulty: Easy Cook Time: 1-30 min Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try. INGREDIENTS 2 cups (350 g) fingerling or tiny red bliss potatoes, cut uniformly 1 tablespoon (15 ml) yellow mustard 1 tablespoon (15 … Read More

Butter Lettuce and Haricot Vert Salad

with Citrus Vinaigrette Serves 4 INGREDIENTS For the salad 4 ounces (115 g) fresh haricot vert (green beans) 1/2 teaspoon (2.5 ml) kosher salt 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces For the dressing 2 tablespoons (30 ml) Orange Infused Vinegar 1 teaspoon (5 ml) prepared Dijon-style mustard 1/2 teaspoon (2.5 ml) sea salt 1 clove garlic, pressed 1/4 teaspoon (1.25 ml) Herbes de Provence 1/8 teaspoon freshly ground black pepper 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener* 2 ounces (60 ml) extra virgin olive oil   INSTRUCTIONS Prepare the dressing … Read More

Carrots Sous Vide

From Episode 3 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 bunch heirloom (or small, young) carrots, washed and trimmed of green tops 1 teaspoon (5 ml) olive oil Salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put whole carrots into a small (quart/0.9 liter) cooking pouch. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour. Remove carrots from pouch and serve.

Garden Vegetable Salad Sous Vide

Courtesy of Chef Jason Wilson – Crush, Seattle WA Watch Video of Chef Jason Wilson talking about SousVide Supreme Time: 2-8 hours Temperature: 156F/68C Serves: 4 INGREDIENTS For the sous vide vegetables 8 French breakfast radishes (or red radishes), cut in quarters lengthwise 8 baby zucchini, cut in quarters lengthwise 8 baby pattipan squash, cut in quarters lengthwise 12 sugar snap peas, trimmed of the ends and strings removed 8 haricot vert or yellow wax beans 8 slices (½ inch/1.25 cm) peeled English cucumber 8 whole red pearl onions, peeled and cut in half 8 baby turnips, peeled and sliced … 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