Tag Archives: sous vide

Grilled Sous Vide Artichokes with Lemon and Butter

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 lemons 1/2 cup (120 ml) extra virgin olive oil 4 cloves garlic, finely minced 2 teaspoon (10 ml) sea salt pinch cracked pepper 3 or 4 large artichokes 1/2 cup (20 g) fresh parsley Bamboo kabob skewers 1 cup (240 ml) drawn butter (or melted ghee) for serving INSTRUCTIONS Fill and preheat set sous vide water bath to 185F/85C. Finely grate the zest of one lemon into a large bowl. Cut it and another one of the lemons in half to use to prevent discoloration of the cut artichokes in step 4. … Read More

Sweet Corn Cheesecake Sous Vide

with Cornmeal Crumble, Corn Caramel and Blueberry Salsa Courtesy of Season 1 MasterChef Winner Whitney Miller Serves 4 INGREDIENTS For the cheesecake 1/4 cup (60 ml) heavy cream 1/2 cup (80 g) fresh sweet corn kernels 1 large whole egg 1/3 cup (63 g) granulated sugar 1 (8 ounce/228 g) package cream cheese, softened 1/4 cup (60ml) sour cream 1/2 tablespoon (7.5 ml) all-purpose flour 1/8 teaspoon (1.25 ml) orange zest For the crumble 1/4 cup (45 g) fine ground cornmeal 2 tablespoons (30ml) granulated sugar pinch sea salt pinch powdered ginger 1-1/2 tablespoons (21 g) cold unsalted butter, cubed … Read More

Poached Salmon Sous Vide

Courtesy of Sally MacColl of svkitchen.comServes 4   INGREDIENTS For the salmon 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones removed Kosher or sea salt 4 thin leek slices, white part only 4 thin lemon slices 4 fresh dill sprigs 12 whole peppercorns 2 cups (480 ml) fish stock or bottled clam juice 1 cup (240 ml) dry white wine 4 large butter lettuce leaves (for plating) Lemon Mayonnaise (recipe follows) For the lemon mayonnaise 1 cup (240 ml) good quality, store-bought mayonnaise 2 tablespoons (30 ml) fresh lemon juice 2 teaspoons (10 ml) grated … Read More

Lemon Aioli

INGREDIENTS 1 cup (240 ml) good quality, store-bought mayonnaise 1 teaspoon (5 ml) minced, roasted (jarred) garlic 2 tablespoons (30m l) fresh lemon juice 2 teaspoons (10 ml) grated lemon zest 2 tablespoons(30 ml) chopped fresh chives 2 tablespoons (30 ml) chopped fresh parsley   INSTRUCTIONS Combine the mayonnaise, garlic, lemon juice, lemon zest, chives, and parsley in a small bowl mixing until well blended. Season with cracked black pepper to taste. Refrigerate until ready to use.

Lamb Chops with Garlic and Fresh Herbs

Courtesy of home cooks and wine enthusiasts, Tom & Linda Ryall of SV Kitchen Serves 2 (Recipe easily doubles or triples) INGREDIENTS 4 (3 oz/ 85 g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/ 5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the SousVide Supreme to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking … Read More

Lemongrass Chicken Wings

Courtesy of home cooks Tom & Linda Ryall of SV Kitchen Serves 4, or up to 8 as an appetizer or part of a larger meal INGREDIENTS 4 pounds (1.8 kg) whole chicken wings 5 stalks lemongrass 4 cloves garlic, peeled and thinly sliced 3 Thai bird chiles or serrano chiles, thinly sliced (de-seed them if you prefer less heat) 3 medium shallots, peeled and thinly sliced (about  ⅓ cup) 2 tablespoons (30 ml) palm or white sugar 2 tablespoons (30 ml) Asian fish sauce 1 tablespoon (15 ml) fresh lime juice Zest of one lime ½ teaspoon (2.5 ml) sea … Read More

Bill the Butcher’s Mustard Veloute

Courtesy of Michael Laroche (billthebutcher.com) (A traditional — not sous vide — recipe.) INGREDIENTS 6 cups (1.4 liters) chicken stock 2 tablespoons (56 g) butter 2 tablespoons (30 ml) flour 1 tablespoon (15 ml) stone ground mustard   INSTRUCTIONS In a saucepan over medium heat, heat stock to simmer. Over medium heat, melt butter in a saute pan and whisk in flour to form a roux. Whisking constantly, add the roux to the hot stock and simmer lightly to create a cream like consistency. Stir in the mustard.

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

Watermelon Infused Vodka Martini

For 1 cocktail INGREDIENTS For watermelon infused vodka martini 4 to 6 ice cubes 2 ounces (60 ml) Watermelon Infused Vodka (recipe follows) 1 ounce (30 ml) pureed watermelon flesh, seeds removed 1/2 ounce (15 ml) fresh lime juice 1/2 ounce (15 ml) simple syrup 1 sliver watermelon with rind (optional garnish) For watermelon infused vodka 2 cups (480 ml) vodka 2 cups (480 ml) cubed watermelon flesh 1 lime (for zest only)   INSTRUCTIONS For watermelon infused vodka martini Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Pork Belly with Watermelon and Serrano Vinaigrette

Courtesy of Chef James Briscione, instructor at Institute of Culinary Education, New York Serves 4 INGREDIENTS For the brine 6 ounces (180 ml) soy sauce 1/2 cup (92 g) packed brown sugar 1/4 cup (60 g) kosher salt 1/2 head garlic, cut in half 2 scallions, roughly chopped 1 knob (about 2 inches/ 5 cm) ginger, sliced 8 cups (1.9 liters) ice water 1-1/2 pounds (0.7 kg) pork belly Fresh arugula or watercress for serving For the Serrano-Mint Vinaigrette 1 ounce (30 ml) lime juice 1/2 Serrano chile, trimmed, seeded (if desired), and minced 2 teaspoons (10 ml) fresh mint leaves, chiffonade … Read More

Duck Confit Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 2 INGREDIENTS For the ducks legs 2 duck legs 2 tablespoons (30 ml) duck fat salt and herb cure mix (recipe follows) For the Salt and Herb Cure (enough for 2 duck legs) 1 tablespoon (15 ml) Kosher salt 1 teaspoon (5 ml) crushed black pepper crushed fresh herbs such as thyme, bay leaf, clove. Adjust amounts to have even thorough coverage of the all duck legs you cook. INSTRUCTIONS Rub duck legs with the cure and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Bill the Butcher’s Sous Vide Pork Tenderloin

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 whole pork tenderloin Seasoning Rub Butter   INSTRUCTIONS Fill and preheat SousVide Supreme to 135F/56.5C. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch. Add a pat of butter and vacuum seal. Submerge the pouch in the water oven to cook for 3 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch. Suggested serving sides: Zucchini & Carrot noodles. SousVide Supreme Meats Bill the … Read More