Tag Archives: sous vide

Saffron-scented Halibut

with Tomato Basil Compote and Zucchini Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson (Crush, Seattle WA) Serves 4 INGREDIENTS For the halibut 4 (5 ounce/150 g) halibut fillets, fresh and boneless 2 to 3 tablespoons (30 to 45 ml) kosher or sea salt, divided use 1/3 cup (80 ml) fish (or vegetable) stock 3 tablespoons (15 ml) butter 15 threads Spanish saffron 1 tablespoon (15 ml) orange zest, chopped well 3 tablespoons (45 ml) extra virgin olive oil, divided use 1 tablespoon (15 ml) finely chopped garlic … Read More

Tuscan Rib Eye Steak

With Bacon Potatoes & Balsamic Onions Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 4 Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. INGREDIENTS For the potatoes 1/4 cup (60 ml) rendered bacon fat 4 sprigs thyme kosher salt as needed to season 3/4 pound (12 ounces/135g) fingerling potatoes, washed For the onions 1 teaspoon (5 ml) honey 1 teaspoon (5 ml) orange zest 1/4 cup (60 ml) balsamic vinegar 1 teaspoon (5 ml) kosher salt 2/3 cup (5 ounces/87g) sliced red onions For the steaks 4 tablespoons (60 ml) extra virgin olive oil … Read More

Herb Roasted Pheasant Breast

With Asparagus & Pickled Mushrooms Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson, Crush, Seattle, WA Serves 4 INGREDIENTS For the pheasant 3 tablespoons (45 ml) butter 1 tablespoon (15 ml) finely chopped thyme 1 tablespoon (15 ml) finely chopped chives 1 tablespoon (15 ml) finely chopped parsley 1 tablespoon (15 ml) finely chopped sage 3 tablespoons (45 ml) finely chopped shallots ½ cup (120 ml) chicken stock 1 teaspoon (5 ml) kosher salt or sea salt 4 (5-ounce/150 g each) boneless pheasant breasts, skin on (organic chicken … Read More

Pork Belly Sous Vide

Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 6 INGREDIENTS 2 pounds (0.9 kg) fresh pork belly, cut into four even pieces 2 tablespoons (30 ml) ground fennel 2 tablespoons (30 ml) ground coriander 2 tablespoons (30 ml) ground cumin 1 tablespoon (15 ml) ground cinnamon 3 tablespoons (45 ml) kosher salt 1 tablespoon (15 ml) brown sugar 1 teaspoon (5 ml) red chile pepper flakes 4 stems fresh rosemary, stemmed and leaves minced   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75C. In a bowl, combine all dry ingredients and rosemary to make a rub. Season the pork belly evenly … Read More

Basic Short Ribs

Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 6 INGREDIENTS For the beef short ribs 6 (7-ounce/200 g) beef short ribs 2 tablespoons (30 ml) kosher salt 1 teaspoon (5 ml) ground black pepper 1 recipe Parsley Salad (recipe follows) for garnish For the parsley salad 24 parsley leaves 2 tablespoons (30 ml) freshly grated horseradish 1 teaspoon (5 ml) white truffle oil 1 teaspoon (5 ml) fresh lemon juice 1 teaspoon (5 ml) kosher salt   INSTRUCTIONS For the beef short ribs Fill and preheat the SousVide Supreme to 156F/69C. Trim the short ribs of silver skin and excess … Read More

Orange Rosemary Infused Vinegar

Courtesy of Faith Keating INGREDIENTS 10 blood oranges (or 5 navel oranges) for zest 10 fresh rosemary springs 4 cups (.9 liters) white balsamic vinegar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153F/67C. Zest the oranges, being careful to use only the orange surface of the peel, and not the white inner layer. In a large (gallon 3.8 liter) zip-closure cooking pouch, combine the zest with the rosemary and vinegar, use Archimedes’ Principle to evacuate the air, and zip the pouch closed. Submerge in the water oven and cook for 2 to 3 hours. Strain the vinegar through cheesecloth or a fine mesh … Read More

Champagne Zabaglione (Sabayon)

Courtesy of Pam McKinstry at SVKitchen.com Makes about 1 cup/240 ml INGREDIENTS For Zabaglione 4 large egg yolks 1/2 cup (120 g) castor or superfine sugar 1/2 cup (120 ml) champagne For Zabaglione Parfait 1/2 cup (120 ml) heavy whipping cream 1/2 pint (115 g) fresh raspberries   INSTRUCTIONS Fill and preheat SousVide Supreme to 165F/ 74C. In a small bowl, gradually whisk the sugar into the eggs yolks. Add the Champagne and continue to whisk lightly until the sugar dissolves. Pour the mixture into a small (quart/0.9 liter) SousVide Supreme zip cooking pouch and, using the Archimedes principle, evacuate the air and zip the … Read More

Herb Rubbed Ribeye Steaks

Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS 1 bunch (6 to 8 sprigs) thyme, minced, woody stems discarded 4 sprigs rosemary, leaves minced 4 to 6 cloves garlic, peeled and minced 2 teaspoons (10 ml) kosher salt, 1 teaspoon (5 ml) coarse black pepper 1 teaspoon (5 ml) ground thyme 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) paprika 1 teaspoon (5 ml) ground coriander 1 teaspoon (5 ml) chili powder 2 tablespoons (30 ml) softened butter or olive oil. 2 rib eyes, bone-in, 1-1/2 inches (3.8 cm) thick INSTRUCTIONS Fill and preheat the water oven to desired degree … Read More

Barbecue Bacon Burgers

Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS 1 pound ground chuck or sirloin Salt and pepper to taste 1 large red onion, peeled and thinly sliced 8 slices bacon, cooked crisp and drained 4 slices (1 ounce/28g each) cheddar cheese (or your favorite sliced cheese) 1 bottle (12 ounces/360 ml) HAK’s Barbecue Sauce, or your favorite brand 4 standard burger buns or 8 slider buns   INSTRUCTIONS Fill and preheat the water oven to the desired degree of doneness (134F/56.5C for medium rare, 140F/60C for medium, 150F/65.5C for medium well.) Divide the meat into 4 portions for burgers (8 … Read More

Grilled Chicken Veggie Kabobs

Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS For the Marinade 1-1/2 cups (12 ounces/350 ml) Greek yogurt 4 to 6 cloves garlic, peeled and minced 1 shallot, peeled and minced 1 tablespoon (15 ml) fresh oregano 2 lemons, for juice (plus reserve zest of one lemon) 1/2 teaspoon (2.5 ml) salt, or to taste 1 tablespoon (15 ml) honey 3 tablespoons (45 ml) olive oil (or more if needed for consistency) 1/2 teaspoon (2.5 ml) smoked paprika 1/4 teaspoon cayenne pepper, or to taste Pinch ground coriander For the Kabobs 2 chicken breast halves (boneless, skinless) cut into 1-inch … Read More

Sous Vide Infused Margatini

Courtesy of Sharone Hakman www.sharonehakman.com Makes about 24 ounces/750 ml INGREDIENTS 1 lemon, for zest 1 lime, for zest 1 orange, for zest 3 ounces (90 ml) agave nectar 2 sprigs fresh rosemary 1 fifth (750 ml) silver tequila   INSTRUCTIONS Fill and preheat the water oven to 165F/74C. With a sharp vegetable peeler, remove strips of zest from the lemon, lime, and orange. Put the zest and all remaining ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and slowly submerge to remove most of the air from the pouch and zip it closed. Submerge the pouch in the … Read More

Sous Vide Veggies

From Episode 8 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 to 4 Serve with Sous Vide Ribeye Steak INGREDIENTS 1 red beet, peeled 1 yellow beet, peeled 1 turnip, peeled 5 to 6 cippolini or pearl onions, peeled 1 teaspoon (5 ml) olive oil 1 tablespoon (15 ml) butter salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 182F/83C. Chop the beets and turnips into 1-inch pieces or, if desired, scoop into small rounds with a melon baller. Sprinkle the vegetables with salt and pepper and put each vegetable into … Read More