Tag Archives: sous vide

3-in-1 Sous Vide Short Ribs

Part 1: Weeknight Short Ribs We love short ribs!  They are versatile and can be eaten whole or flaked apart and folded into sauces, stuffed into crepes, tortillas, pasta or baked into puff pastry pot pies. Autumn is the time of year that I find myself braising most meals. Braising typically involves checking the simmering pot on the traditional stovetop or peeking into a hot oven and monitoring liquids…not any longer!  SousVide Supreme adds a fun new method of braising to the kitchen.  A method that frees up your time and allows you to walk away and forget about it … Read More

Soft Cooked Goose Egg

…served over Polenta with Pancetta & GreensCourtesy of Culinary Specialist, Madeline FioreServes 4 …on the 6th Day of Christmas, my SousVide Supreme gave to me, 6 geese a laying an egg to perfectly cook and serve over polenta! INGREDIENTS FOR THE POLENTA 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 FOR THE POLENTA Fill and preheat the SousVide Supreme water bath to 190F/87C. Put the polenta, butter and milk into a cooking pouch and seal … Read More

Fennel-Scented Cornish Game Hens

Recipe courtesy of Pam McKinstry of svkitchen.com Serves 3 to 6 INGREDIENTS 3 Cornish game hens, about 1½ to 2 pounds (0.7 to 0.9 g) each 6 large cloves garlic confit 1 1/2 generous teaspoons (7.5 ml) finely minced preserved lemon 3tablespoons (45 ml) fennel pollen Kosher or sea salt and freshly ground black pepper to taste 3 tablespoons (42.5 g) unsalted butter, cut in half Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 155F/ 68C. Thoroughly wash the hens in cold water and pat them dry. Spatchcock the hens: Position the hens, breast side down,  on a … Read More

Peaches Sous Vide

Courtesy of Steve Cylka at theblackpeppercorn.com Serves 4 INGREDIENTS 4 peaches, halved and pitted ½ cup (120 ml) water ½ cup (96 g) sugar ⅓ cup (120 g) cognac or brandy   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. In a small saucepan, heat the water and sugar, stirring often. Once the sugar has dissolved, remove from heat and cool. Stir in the cognac or brandy and set the syrup aside. Put the peach halves into a cooking pouch, pour in the syrup, and vacuum seal, being careful that the syrup does not get sucked into the vacuum … Read More

Sous Vide Yogurt

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 4 cups (240 ml each) INGREDIENTS ½ cup (123g) plain yogurt, at room temperature 4 cups (960ml) milk Note: You will also need 4 8-ounce glass, canning jars.   INSTRUCTIONS Fill the glass jars you are using with water and put them onto the bottom, perforated grill of the SousVide Supreme.  (Raise the grill on a non-rusting baking rack if the jars are very short.) Fill the water oven with enough water to bring the level to within ¼-inch to ½-inch (6 to 12 mm) of the rim of the jars.  Remove, empty, and dry the … Read More

Sous Vide Cochinita Pibil

Courtesy of Recipe Contest Winner, Cesar Pinon INGREDIENTS 1 pound (500 grams) pork loin 3 tablespoons (45 ml) achiote paste 3 ounces (100 milliliters) orange juice 1/2 teaspoon (2.5 ml) oregano 2 bay leaves salt and pepper to taste 1 cup (240 ml) crushed pineapple, drained   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a bowl, prepare the seasoning by combining the achiote paste, orange juice, oregano, bay leaves and salt and pepper. Rub the pork all over with the seasoning mixture. Put the loin into a cooking pouch and vacuum seal. Submerge the pouch in the … Read More

Haricot Vert Salad Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed 2 romaine hearts, washed and pulled apart 1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved 4 sous vide soft-cooked eggs, cut into halves 2 ounces (57 grams) Manchego cheese, grated 16 of your favorite olives Madeline’s Sherry Vinaigrette 1/6 cup (39 ml) sherry vinegar 1 small shallot, peeled and minced 1 tablespoon (15 ml) honey ½ cup (118 ml) extra virgin olive oil Sea salt and freshly ground black pepper, to taste   … Read More

Provimi Veal Tenderloin Sous Vide

with Barley Risotto Courtesy of Recipe Contest winner, Nimu Ganguli Serves 2 INGREDIENTS 1 (12 ounce/340 g) Provimi veal tenderloin salt and white pepper to taste 2 teaspoons (10 gm) dried cherries 2 tablespoons (30 gm) butter 2 shallots, peeled and cut brunoise (divided use) 1 1/2 ounces (50 ml) port wine 5 ounces (150 ml) demi glace 1 ounce (25 ml) white wine 1/3 cup, heaping (75 g) barley, uncooked 2 cups (500 ml) chicken stock 2 tablespoons (20 g) fresh red pepper, brunoise 2 large (15 g each) white mushrooms 1 tablespoon (15 ml) duck fat or lard … Read More

Shrikhand (Saffron and Cardamom Yogurt)

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 2 servings   INGREDIENTS 2 cups (492 g) plain yogurt 1 pinch saffron 1 tablespoon (15 ml) water 1/8 teaspoon (0.5 ml) crushed cardamom seeds 4 tablespoons  (60g ) castor (superfine) sugar GARNISH Fresh mango, cut into cubes Roughly chopped, roasted (unsalted) pistachios   INSTRUCTIONS Thicken the yogurt by straining it through a paper-coffee-filter-lined or cheesecloth-lined sieve/mesh strainer over a large bowl to make ‘Greek-style’ yogurt. Put the strainer and bowl into the refrigerator and allow the liquid to drain from the yogurt for at least 5 hours. Discard the drained liquid and transfer … Read More

Sous Vide Rabbit Loin

Courtesy of Chef Heath Schecter Serves 4 INGREDIENTS 4 (8-ounce/228 g) rabbit loins 2 tablespoons (30ml) olive oil or high-smoke point vegetable oil For the marinade 2 tablespoons (30 ml) chopped fresh flat leaf parsley 1 tablespoon (15 ml) chopped fresh dill 2 tablespoons (30 ml) Dijon mustard 1 teaspoon (5 ml) apple cider vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) minced garlic 1/2 teaspoon (2.5 ml) freshly ground black pepper 1/4 teaspoon (1.25 ml) ground ginger 1 healthy pinch kosher salt   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 150F/65.5 C. In … Read More

Casablanca Cocktail

Makes 1 cocktail Note: The cocktail is built on sous vide infused alcohol. INGREDIENTS 2 ½ ounces (75 ml) sous vide infused Cherry Orange Rum ½ ounce (15 ml) simple syrup ½ ounce (15 ml) Cointreau ½ ounce (15 ml) fresh lime juice ½ cup (120 ml) cracked ice   INSTRUCTIONS Pour all ingredients into a cocktail shaker and shake well to chill. Pour into a chilled cocktail glass and mutter ‘Here’s lookin’ at you, kid!

Wild Mushroom Stuffed Quail

…with Maderia Reduction and Goat Cheese Grits On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds…   INGREDIENTS For the stuffing 2 tablespoons (30 ml) olive oil 4 tablespoons (56 g) butter 1 cup (151 g) chopped onions 1/2 cup (114 g) peeled, chopped carrots 1/2 cup (114 g) chopped celery Salt and pepper to taste 2 cloves garlic, peeled and crushed 2 cups (151 g) Shitake mushrooms chopped For the quail 4 whole quail, semi boneless Salt and freshly ground black pepper 2 teaspoons (10 ml) Cajun seasoning (½ teaspoon per quail) 1 … Read More