Tag Archives: SousVide Supreme

Merino Lamb Loin Filets with Tapenade

Serves 4 INGREDIENTS For the lamb 2 Merino lamb loin fillets Salt to taste 4 tablespoons (56 g) Unsalted butter 1 tablespoon (15 ml) high-smoke point oil (peanut, grapeseed, corn, ricebran) For the tapenade 2 cups green olives (350 g) (Castelvetrano or similar) 1 large orange, for zest and juice (¼ cup juice needed) ½ teaspoon (5 ml) red chile flakes 1 tablespoon (15 ml) capers, drained and rinsed 1 teaspoon (5 ml) raisins 1/3 cup (80 ml) extra virgin olive oil 1 tablespoon (15 ml) red wine vinegar 1/8 teaspoon (0.6 ml) anchovy paste 2 teaspoons (10 ml) fresh … Read More

Diver Scallops

Courtesy of Chef Josh Horrigan (The Chef’s Academy) Serves 2 as an entrée, 4 to 8 as an appetizer INGREDIENTS 8 Diver scallops preferably U-10 dry packed 2 tablespoons (30m l) grape seed oil or clarified butter Wondra flour, for dredging Sea salt cracked black pepper DIRECTIONS Fill and preheat (or reduce the heat of) the SousVide Supreme water oven to 122F/50C. Lightly season the scallops with sea salt and cracked black pepper. Gently place the scallops into a cooking pouch with thin slices of butter. Vacuum seal carefully. Do not allow the full amount of suction to draw the … Read More

Duck Legs Confit

  Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon (15 ml) ground nutmeg 1 tablespoon (15 ml) ground cloves DIRECTIONS Fill and preheat the SousVide Supreme water oven to 176F/80C.* In a small bowl, combine all ingredients for the Quatre Epices and mix well. Season the duck legs lightly with salt and then liberally with the Quatre Epices. (Store any leftover spice mixture in an air tight … Read More

Boursin Cauliflower Puree

Serves 4 INGREDIENTS 1 large head cauliflower (or 2 smaller ones) 2 tablespoons butter, melted ½ tsp coarse salt ¼ teaspoon freshly ground pepper 5 ½ ounces (170 g) Boursin Garlic and Herb Cheese DIRECTIONS Preheat the SousVide Supreme water oven to 183F/83C. Wash the cauliflower well and let drain to remove excess water. Trim away the outer leaves with a sharp knife and slice the head in half and then the halves into 1/2-inch slices. Sprinkle the cauliflower with the salt and pepper. Divide the slices between two large (gallon) food-grade pouches, arranging them in a relatively even layer … Read More

Poached Pears in Cabernet Reduction

Serves 8 INGREDIENTS 1 bottle (750 ml) cabernet sauvignon 3 tablespoons (45 ml) honey 2 sticks (10 g) cinnamon 4 ripe pears 1 cup (240ml) heavy cream 1 tablespoon (15 ml) superfine sugar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 176F/80C. In a saucepan on the stovetop, combine the wine, honey, and cinnamon and cook over medium high heat for 15 to 20 minutes to reduce. Strain the reduction. Peel the pears, cut in half, and remove the core with a melon baller. Put the pear halves in a single layer into a zip-closure cooking pouch and … Read More

Coconut Rice Cake

Courtesy of SousVide Supreme Culinary Specialist Madeline Fiore Makes 1 cake (6-inch/15 cm round or 9×5-inch/23×13 cm loaf) 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 Optional for frying: 1 beaten egg 1/2 cup (37 g) sweetened shredded coconut DIRECTIONS Elevate … Read More

Szechuan Pork Belly Bites with BBQ Glaze

Courtesy of Jan Bennett (A Glug of Oil) Makes 18-20 bites INGREDIENTS 1-1/4 pounds (550g) pork belly strips (rind removed and fat left on) diced to 1-inch (2.5 cm) 1 tablespoon (15 ml) runny honey 1 pinch ground white pepper 1 Clementine (Mandarin orange) for peel only 1 star anise pod For finishing 2 tablespoons (30 ml) Szechuan peppercorns, ground with a pestle and mortar 1 good pinch sea salt 1 bottle Jack Daniels Original barbecue sauce (or your favorite brand) cocktail sticks/picks for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Pop the diced pork … Read More

Turkey and Mushroom Risotto

Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon (5 ml) extra virgin olive oil 1 small yellow onion, peeled and diced 8 to 10 Crimini mushrooms, wiped clean and sliced 8 ounces (228 g) cooked turkey or chicken, diced (leftovers work well!) 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 cups (720 ml) turkey or chicken broth 1 sprig fresh rosemary, leaves only, minced Salt and pepper to taste 1/3 cup grated Romano cheese DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/83C. Put the olive oil in a skillet and heat over medium … Read More

Borscht Sous Vide

Serves 8 INGREDIENTS 4 large beets, peeled and sliced 4 large carrots, peeled and sliced 1 large onion, peeled and sliced 1 large Russet potato, peeled and sliced ½ head red cabbage, thinly sliced 2 quarts (1.9 liters) beef or vegetable broth 1/2 cup (20 g) chopped fresh dill 3 tablespoons (45 ml) red wine vinegar Salt and pepper to taste 1 cup (240 ml) sour cream, for garnish Fresh dill fronds, for garnish DIRECTIONS Fill and preheat the SousVide Supreme to 182F/83C. Put the beets, carrots, onion, and potato into a large (gallon/3.8 liter) cooking pouch in a single, … Read More

Gyros Sous Vide

Courtesy of SousVide Supreme recipe contest winner Colin Byxbee Serves 8 INGREDIENTS For the spice mixture 3 tablespoons (45 ml) Kosher salt 4 teaspoons (20 ml) black pepper 2 tablespoons (30 ml) dried marjoram 2 tablespoons (30 ml) ground cumin 4 teaspoons (20 ml) dried oregano 1 teaspoon (5 ml) ground nutmeg For the gyro meat 3 pounds (1.3 kg) ground beef (80/20 works best) 1 pound (454 g) ground lamb 8 cloves garlic, peeled and minced ½ medium red onion, peeled and diced (about 1 cup) Juice from two lemons 1 teaspoon lemon zest, minced (if desired, gives it … Read More

Boeuf Bourguignon Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 or 3 INGREDIENTS For the meat 1 pound (455g) stewing meat, cut into cubes salt and pepper, for seasoning, to taste 2 sprigs fresh thyme, stems removed (divided use) For the sauce 1 tablespoon (15ml) olive oil 1 medium onion, peeled and finely sliced 2 garlic cloves, peeled and finely chopped 3 slices (100g) smoky bacon, diced 1 cup (50g) button mushrooms, wiped clean and quartered 1 tablespoon (15g) butter 1 heaped tablespoon (10g) all-purpose flour ¾ cup (178 ml) red wine 1 1/3 cup (315 ml) beef stock (reserved cooking … Read More

Boeuf Bourguignon

The holidays are over; you’ve probably spent a fortune, and right now January is looking bleak. Don’t despair, as your SousVide Supreme can save you time, and still allow you to eat gourmet restaurant quality food at home. January can be a hard time of the year and for many of us there is bitter cold weather this time of year that makes us crave sustaining and comforting food that’s delicious and nourishing. I’ve looked to the French for inspiration for this hearty Boeuf Bourguignon. When I’ve made Boeuf Bourguignon in the past, I followed the traditional method: stewing it for hours … Read More