Tag Archives: SousVide Supreme

Gluten-Free Sous Vide Fried Chicken

Serves 4 INGREDIENTS 4 chicken breast halves, boneless, skin on (or 4 thighs and 4 drumsticks, skin on) 4 tablespoons (57 g) butter, optional 2 cups (480 ml) high-smoke point vegetable oil or lard for pan frying (more if using a deep fryer) For the brine 1 quart (0.96 liters) water 6 tablespoons (90 g) kosher salt 1 tablespoon (15 ml) black peppercorns For the coating 2 eggs 1 cup (120 g) gluten-free (rice) bread crumbs ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) black pepper ½ teaspoon (2.5 ml) herbs de Provence DIRECTIONS Make the brine by putting … Read More

Calamari Fra Diavolo with Squid Ink Pasta

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 The perfect dinner for a Spooky Halloween evening! INGREDIENTS For the squid: 1 pound (453 g) cleaned squid, separate tubes from tentacles 1 cup (237 ml) extra virgin olive oil, divided ½ teaspoon (2.5 ml) Aleppo chili pepper, or your favorite, divided 4 cloves garlic, peeled and crushed Sea salt and freshly ground black pepper, to taste For the pasta: Note: For homemade pasta, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). You can substitute 1 pound (454 g) commercially … Read More

Sous Vide Witch’s Brew

I am still new to sous vide infused spirits, but every time I make a sous vide infused drink I am always amazed and delighted with the results. This month I wanted to try a spooky cocktail, so I decided to make a luscious red infusion. Cranberries are in season, so I set out to make a cranberry gin. Store bought flavored alcohols are so often disappointing and usually taste and look nothing like the fruit that’s supposed to be in them. The magic of sous vide infused drinks is that they actually contain that real fruit flavor. For this … Read More

Witches Brew

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 1 cocktail INGREDIENTS 2 ounces (59ml) of sous vide-infused cranberry gin ½ ounce (15ml) of dry vermouth ½ ounce (15ml) of cointreau 1 teaspoon (5ml) of absinthe 2 cubes of ice 1 slice of blood orange, for garnish 1 Licorice spider* on cocktail pick (instructions follow) DIRECTIONS Put the cranberry gin, vermouth, Cointreau and Absinthe into a cocktail shaker Add the ice, close the lid, and shake until all ingredients are well combined. Strain the cocktail into a martini glass. Garnish with a licorice spider and a slice of blood orange For … Read More

Making a Squash Sformato

The autumn harvest has arrived which means it’s time to sous vide a few gorgeous gourds. I recently experimented with butternut squash with the addition of a few different ingredients in my SousVide Supreme, and the flavor was out of this world!  I added a glug of olive oil to one cooking pouch, a pat of butter in another and only squash in the last pouch.  Guess which one I prefer?  The butternut squash on its own, delicious and packed with a punch of sweetness .  Although, the others were tasty, they just weren’t as flavorful as the solo squash. … Read More

Pumpkin Puree

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin. (This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.) INGREDIENTS 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces Salt, to taste (optional) Water, if needed, to thin the puree INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer. Add the salt, if using, and vacuum seal the pouch. Submerge the … Read More

Chicken in Ancho Chile Paste

Courtesy of Steve Cylka of The Black Peppercorn Serves 3 or 4 INGREDIENTS 3 or 4 boneless skinless chicken breasts 3 dried ancho chilies 1 onion, peeled and quartered 2 garlic cloves 2 tablespoons (30 ml) oil 1 teaspoon (5 ml) salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More

Preparing for Fall Dinners

There are certain universal benchmarks which remind us that yes, fall is upon us. The days get shorter, mornings are crisper, school supplies are in demand, and blog writers can’t help but make obvious statements about fall. The change in seasons also marks a change in what we eat. As cooler weather sets in, there is little more comforting than a warm, hearty meal such as a stew or soup. Unfortunately, cooking a good stew on a stovetop or in an oven can be an involved process – the ingredients must be periodically stirred and the pot must be watched … Read More

Hearty Vegetable Soup

Courtesy of SousVide Supreme Culinary Specialist Sophie Serves 4 INGREDIENTS 1 tablespoon (15ml) olive oil 1 medium-sized onion, peeled and diced 2 garlic cloves, peeled and chopped 1 teaspoon (5g) ground cumin 4 cups (750g) sous vide-cooked vegetables 4 cups (960ml) chicken stock Salt and pepper to taste Fresh cream (to serve) DIRECTIONS Put the olive oil into a medium-sized saucepan, over a medium heat. Add the diced onions and cook for a few minutes, until soft and translucent. Add the chopped garlic and cumin and continue to cook for a bit, until the garlic is softened. Add the vegetables … Read More

Couscous with Mediterranean Vegetables, Feta, and Mint

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 as a starter or side or 2 as an entree INGREDIENTS 1 cup (173 g) dried couscous 1 cup (240 ml) just-boiled water 1 tablespoon (15ml) chopped mint 1 tablespoon (15ml) white wine vinegar 1 clove garlic, crushed 3 tablespoons (45ml) olive oil Salt and pepper, to taste 1 cup (110g) crumbled feta DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/83C. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch. Pour the just-boiled water into the pouch and use the displacement method to remove the air … Read More

Vegetable Flatbread Wrap with Spicy Bean Dip

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the bean dip 1 tablespoon (15ml) of olive oil 1 small onion, peeled and diced 2 cloves of garlic, peeled and crushed ½ teaspoon (2.5 ml) ground cumin 1 teaspoon (5 ml) chili powder 1 can (15 ounces/425g) red kidney beans 1 tablespoon (15ml) tomato paste Salt and pepper, to taste Squeeze of lemon juice, to taste For the flatbread sandwich (wrap) 4 flat breads (tortilla wraps) 1 recipe Spicy Kidney Bean Dip (you’ll have some left) 1 cup (240 ml) sous vide cooked vegetables Baby leaf lettuce Feta … Read More

Short Rib Tacos

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS ½ small green cabbage, shredded 2 carrots, peeled and julienned 4 green onions, thinly sliced 1 small handful, cilantro 3 tablespoons (45 ml) canola oil 2 to 4 pinches sea salt ¼ cup (40 g) sesame seeds, toasted (optional) 1 teaspoon (5 ml) ground cumin ½ teaspoon (2.5 ml) ground coriander ½ teaspoon (2.5 ml) ground smoked paprika 2 to 4 Madeline’s Sous Vide Short Ribs, meat flaked from bone and pulled apart 16 small-medium corn tortillas 1 cup (120 ml) sour cream 2 to 4 tablespoons (30 to … Read More