Tag Archives: sous vide

Loin of Venison Sous Vide

…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauceCourtesy of Jack Lucas (MasterChef UK Finalist)Serves 4-6Note: This recipe combines sous vide technique with traditional techniques. INGREDIENTS 4 (6 ounce/170 g) venison loin or leg steaks, trimmed of fat, sinew, and silver skin For the sauce 1 to 2 tablespoons (15 to 30 ml) beef tallow or high-smoke point vegetable oil 1 pound (500 g) beef or venison bones 2 Echallion (banana) shallots 1 carrot 1/2 pound (225 g) button mushrooms 3 ½ ounces (100 ml) Madeira (optional) 1 bottle (750 ml) full-bodied red wine … Read More

Malabar Duck

Courtesy of Chef Sam Hussain (caferickshaw.com) Serves 2 INGREDIENTS 2 duck breasts 4 teaspoons (20 g) ginger garlic paste, divided use 1 teaspoon (5 ml) turmeric 1 teaspoon (5 ml) coconut oil 2 stems curry leaves 6 ounces (200 g) shallots, peeled 4 halves cashew nut 12 raisins 2 teaspoon (10 ml) Kashmiri chili powder 2 teaspoons (10 ml) ground coriander powder 1/2 teaspoon (2.5 ml) garam masala 1 can (14.5 ounces/450 ml) tomato sauce 3 ½ ounces (100 ml) coconut milk Salt, to taste Caramelized Onions, for plating DIRECTIONS Remove the layer of fat from the duck breasts and … Read More

Lamb Tikka Shaslick (Lamb Kebab)

Courtesy of Sam Hussain (Café Rickshaw) Serves 4 INGREDIENTS For the tikka marinade 2 tablespoons (30 ml) ginger and garlic paste 2 tablespoons (30 ml) ground garam masala 1 teaspoon (5 ml) ground cayenne pepper 2 tablespoons (30 ml) lemon juice 1 small onion, peeled and chopped Salt, to taste For the lamb 2 pounds (.9 kg) boneless leg of lamb, cut into 2-inch/5 cm pieces 1 medium onion, peeled, cut into thick wedges 1 large tomato, stemmed and cut into thick wedges 1 medium bell pepper, stemmed, seeded, and cut into pieces 4 metal or water-soaked bamboo skewers For … Read More

Japanese Maple-Glazed Sweet Potatoes

Courtesy of Chika Machida Serves 1 to 2, recipe easily doubles INGREDIENTS 1 medium to large Japanese sweet potato (dark red/purple skin), washed well and cut into small wedges or chunks 4 tablespoons (56 g) salted butter 4 tablespoons (60 ml) maple syrup (preferably All-Natural Grade B for flavor, no high-fructose corn syrup) 2 tablespoons (30 ml) water Black sesame seeds (for topping) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 186F/85C. Put the potato wedges in a single layer into a zip-closure cooking pouch, add half the butter, half the maple syrup, and the water. Use the … Read More

Lahanadolmathes (Greek Christmas Cabbage Rolls)

Makes 35 to 40 cabbage rolls The pig harvest coincides with the holiday season in Greece, so pork is plentiful and usually on the holiday table, traditionally as pork and rice stuffed cabbage leaves. INGREDIENTS For the rice 1 cup (200 g) Arborio or short-grain rice 1 medium onion, peeled and finely chopped 1 carrot, peeled and finely chopped 2 stalks celery, leaves only, chopped ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) black pepper 2 cups (480 ml) water or chicken or vegetable broth For the cabbage rolls 2 Napa cabbages, trimmed, cored, and leaves pulled apart Salt … Read More

Champurrado/Atole (Mexican Christmas Beverage)

Courtesy of SousVide Supreme Culinary Profession, Madeline Fiore INGREDIENTS 4 cups (0.9 liter) boiling water or scalded milk ½ cup (85 g) cornmeal ¼ cup (60 ml) brown sugar ½ teaspoon (2.5 ml) ground cinnamon 1/8 teaspoon (0.625 ml) sea salt ¾ teaspoon (3.75 ml) pure vanilla extract 3 ounces (85 g) bittersweet chocolate, chopped DIRECTIONS 1. Fill and preheat the water oven to 210F/98C. In a zip-closure cooking pouch, whisk together the hot water or milk, cornmeal, sugar and salt. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal; submerge the pouch in the … Read More

Lanttulaatikko (Swedish Rutabaga Christmas Dish)

Courtesy of SousVide Supreme Culinary Professional, Sophie Serves 2 -4 INGREDIENTS 3 cups (350 g) diced rutabagas/Swedes or turnips 1 tablespoon (30 ml) molasses or treacle ½ teaspoon (2.5ml) ground ginger ¼ teaspoon (1.25 ml) ground nutmeg 1 egg, beaten Salt and pepper, to taste ¼ cup (60ml) cream ¼ cup (15g) breadcrumbs 1 tablespoons (15ml) butter DIRECTIONS Fill and preheat the SousVide Supreme to 185 F/85 C. Put the diced rutabagas, treacle, ginger and nutmeg into a large food-grade cooking pouch and vacuum seal the pouch. Submerge the pouch in the water bath to cook for 1 hour.  (You … Read More

Sorrel (Hibsicus) Punch (Jamaican Christmas Punch)

Makes about 1 ½ quarts (1.4 liters) INGREDIENTS 2 cups (70 g) dried sorrel (hibiscus flowers) ¼ cup (57 g) fresh minced ginger root 1 tablespoon (7 g) whole allspice berries 1 cup (190 g) castor sugar 4 cups (0.9 liters) water DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 30 minutes. Remove and quick chill, submerged in ice water (half ice/half … Read More

Bibingka Especial (Christmas Coconut Cake)

Adapted from a recipe by SousVide Supreme Culinary Specialist, Madeline Fiore INGREDIENTS ¼ cup plus 2 teaspoons (70 ml) coconut oil, melted, divided use 1 ¼ cups (300 ml) coconut milk ¼ cup (60 ml) water ½ cup (96 grams) sugar 1/8 teaspoon (0.6 ml) sea salt ½ teaspoon (2.5 ml) almond extract ¼ teaspoon (1.25 ml) vanilla extract 8 ounces (227 grams) sweet rice flour ½ teaspoon (2.5 ml) baking powder ¼ teaspoon (1.25 ml) baking soda 1 banana leaf (available at Latino and Asian markets), optional* For topping 2 tablespoons (28 g) butter, melted 2 tablespoons (30 ml) … Read More

Oil-poached Fish (Italian Christmas Dish)

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 Traditional fare for the Italian celebration of the Night of the Seven Fishes. INGREDIENTS For the tomato salsa 3 plum tomatoes, about 1-¼ cups (200g), sliced 1 clove garlic, peeled and crushed 1 teaspoon (5ml) olive oil 1 teaspoon (5ml) balsamic vinegar 1/4 teaspoon (1.2ml) smoked paprika Salt and pepper, to taste For the olive and peppers 1 small onion, peeled and diced 1/3 cup (50g) sliced black olives 1 teaspoon (5ml) finely chopped fresh rosemary 1/3 cup (40g) chopped roasted red peppers (jarred is fine) Pinch red pepper flakes Salt … Read More

Panforte (Italian Christmas Cake)

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Ingredients 2 cups (340 g) hazelnuts, dry roasted, skinned, and chopped 2 cups (450 g) candied fruit ¼ teaspoon (1.25 ml) ground cloves ¼ teaspoon (1.25 ml) ground nutmeg ½ teaspoon (2.5 ml) ground cinnamon ¾ cup (95 g) all-purpose flour ¼ teaspoon (1.25 ml) sea salt 2/3 cup (126 g) sugar 2/3 cup (160 ml) honey 2 tablespoons (28 g) butter 2 tablespoons (32 g) powdered sugar Directions Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least … Read More

Wagyu Beef Tenderloin and Green Beans

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu.  Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer) INGREDIENTS 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick salt and pepper to taste 2 sprigs fresh rosemary, divided use 1 recipe sous vide cooked Green Beans with Bacon (in their pouch) 1 tablespoon (15 ml) high-smoke point vegetable oil 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 130F/54.5 C. Season the filets with salt and pepper and put them into … Read More