Tag Archives: sous vide

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

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

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

Pumpkin Puree

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin. (This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.) INGREDIENTS 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces Salt, to taste (optional) Water, if needed, to thin the puree INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer. Add the salt, if using, and vacuum seal the pouch. Submerge the … Read More

Chicken in Ancho Chile Paste

Courtesy of Steve Cylka of The Black Peppercorn Serves 3 or 4 INGREDIENTS 3 or 4 boneless skinless chicken breasts 3 dried ancho chilies 1 onion, peeled and quartered 2 garlic cloves 2 tablespoons (30 ml) oil 1 teaspoon (5 ml) salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More

Preparing for Fall Dinners

There are certain universal benchmarks which remind us that yes, fall is upon us. The days get shorter, mornings are crisper, school supplies are in demand, and blog writers can’t help but make obvious statements about fall. The change in seasons also marks a change in what we eat. As cooler weather sets in, there is little more comforting than a warm, hearty meal such as a stew or soup. Unfortunately, cooking a good stew on a stovetop or in an oven can be an involved process – the ingredients must be periodically stirred and the pot must be watched … Read More

Vegetable Flatbread Wrap with Spicy Bean Dip

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the bean dip 1 tablespoon (15ml) of olive oil 1 small onion, peeled and diced 2 cloves of garlic, peeled and crushed ½ teaspoon (2.5 ml) ground cumin 1 teaspoon (5 ml) chili powder 1 can (15 ounces/425g) red kidney beans 1 tablespoon (15ml) tomato paste Salt and pepper, to taste Squeeze of lemon juice, to taste For the flatbread sandwich (wrap) 4 flat breads (tortilla wraps) 1 recipe Spicy Kidney Bean Dip (you’ll have some left) 1 cup (240 ml) sous vide cooked vegetables Baby leaf lettuce Feta … Read More

Perfect Butter Pheasant Breasts

Courtesy of the Nevada Foodies Serves 2                     INGREDIENTS 2 pheasant breast halves 1/2 stick (4 tablespoons/57g) butter garlic powder, salt, and black pepper to taste 2 or 3 sprigs fresh thyme DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Season the pheasant breasts with garlic powder, salt, and pepper and put them into a cooking pouch. Add half the butter and the thyme sprigs to the pouch and vacuum seal. Submerge the pouch into the water oven and cook for 90 minutes. Remove the breasts from the … Read More

Cinnamon Apples

From Sous Vide for the Home Cook by Douglas Baldwin Serves 4 INGREDIENTS 4 medium apples, peeled and sliced 2 tablespoons (28 g) unsalted butter 1 tablespoon (14 g) brown sugar ¼ teaspoon (1 ml) ground cinnamon DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the apples, butter, sugar and cinnamon into a large cooking pouch. Hold the top of the pouch closed and shake it vigorously to evenly distribute the sugar and cinnamon. Arrange the slices in a single layer in the pouch and vacuum seal. Submerge the pouch in the water oven and cook … Read More

Polenta Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 1 cup (210 g) coarse ground polenta 6 tablespoons (88 g) butter, divided 4 cups (946 ml) whole milk 8 ounces (227g) Parmesan, grated Sea salt and freshly ground black pepper to taste DIRECTIONS  Fill and preheat the SousVide Supreme water bath to 190F/87C. Put the polenta, butter and milk into a cooking pouch and seal using the water displacement method (Archimedes’ Principle). Submerge the pouch and cook for 2 to 2 ½ hours. Remove the pouch from the water oven and pour immediately into a large bowl with … Read More