Tag Archives: SousVide Supreme

Five-Course Sous Vide Cooking Experience with SousVide Supreme and Vivian Peterson

On May 29, SousVide Supreme joined forces with The Velvet Underground Dining Experience (VUDE) in Seattle to host a sous vide cooking class and dinner. Chef Vivian Peterson led guests in a dynamic, hands-on, 3-hour class on the sous vide technique, culminating in a five-course sous vide meal, complete with wine pairings from Hand of God Wines. The menu for the evening included sous vide Copper River salmon, potatoes au gratin, and poached pear in spiced red wine. View more photos from the event here. Recipes from the class, to your kitchen: Infused Cocktails Copper River Salmon Hanger/Sirloin Steak Rainbow Carrots Beets … Read More

Grilled Steak Salad with Corn and Avocado

Courtesy of Heather (shrinkingkitchen.com) Serves 4 INGREDIENTS For the sirloin steak 12 ounces (342 g) top sirloin steak 2 cloves garlic, peeled, crushed and minced 1 teaspoon (5 ml) sea salt 2 teaspoons (10 ml) olive oil fresh ground pepper For the salad 4 cups (150 g) arugula or other dark leafy green 1/2 cup (115 g) corn kernels (fresh or thawed from frozen) 1 cup (185 g) cherry or grape tomatoes 1 large avocado, peeled, seeded, and sliced Balsamic Vinaigrette (recipe follows) For the Balsamic Vinaigrette 3 tablespoons (45 ml) balsamic vinegar 1 tablespoon (15 ml) minced fresh parsley … Read More

Strawberry Corn Relish

Makes about 3 cups INGREDIENTS 6 ripe strawberries, washed, trimmed and chopped 2 cups (450 g) corn kernels, fresh or frozen/thawed 1 tablespoon (14 g) butter 4 spring onions, trimmed and chopped 1 tablespoon (15 ml) champagne vinaigrette (commercially prepared or your own recipe) 1 teaspoon (5 ml) smoked sea salt   INSTRUCTIONS In a cast iron pan or other heavy skillet, over medium high heat, add the smoked sea salt, then the scallions and lightly sauté until the scallions are softened. Add the corn and continue to cook for 1 minute. Stir in the vinaigrette and transfer the mixture … Read More

Crème Brûlée Ice Cream

Courtesy of Staff Blogger, SophieMakes about 8 servings INGREDIENTS For the custard 1 cup plus 1 tablespoon ( 252 ml) milk 1 cup plus 1 tablespoon (252 ml) cream 7 tablespoons (105 g) sugar 1 teaspoon (5 ml) pure vanilla extract 6 egg yolks 3 tablespoons (45 ml) Dulce de Leche, divided use For the sugar brûlée shards 1 cup (192g) granulated sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a food processor and blend for a few minutes, just until well combined. You want to mix the custard, … Read More

Chermoula

Courtesy of Staff Blogger, Madeline Yields: 2-3 cups (16-24 oz/473-710 ml) We encourage you to take the time to toast the cumin seeds, as this extra step brings out the natural oils and adds a depth of flavor. A tip, toast more than you need and then store in a glass jar for future use, this comes in handy when crunched for time. INGREDIENTS 10 garlic cloves, peeled 1 teaspoon (5 ml) crushed red pepper 1 large bunch cilantro, stems and all 2 large bunches flat-leaf parsley, stems and all 3 tablespoons (45 ml) cumin seeds, toasted and ground 1 … Read More

To Die For Potatoes a la Sous Vide

Courtesy of Vivian Peterson Serves 4 to 6 INGREDIENTS 5 to 6 russet potatoes, peeled and diced 4 tablespoons (57 g) butter 1/3 cup (12 g) fresh flat leaf Italian parsley chopped 2 tablespoons (30 ml) chopped fresh garlic 1/2 cup (120 ml) heavy whipping cream 1 to 2 teaspoons (10 ml) truffle salt, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180 to185F/82 to 85C. Put potatoes into cooking pouch(es), evenly distributed in a single layer without overcrowding, and vacuum seal. Submerge the pouch(es) in the water oven to cook for 1-1/2 hours, until quite tender. … Read More

Halibut with Citrus Beurre Blanc Sous Vide

Serves: 4 INGREDIENTS 4 (6 ounce/180 gram) halibut fillets 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter (1 oz/ 28 g), cubed 8 thin slices of assorted citrues (grapefruit, lime, lemon, orange) Sea salt   INSTRUCTIONS Fill and preheat the SousVide Supreme to 132F/ 55.5C. Season both sides of the halibut fillets with sea salt. Put the fillets into a small (1 quart/0.9 liter) cooking pouch, place the citrus slices on each side of the fillet. Make sure to leave some room in between each fillet, 2-3 per cooking pouch. Drizzle in the citrus olive oil … Read More

Sous Vide Fried Chicken

With To Die for Potatoes and Strawberry Corn Relish Courtesy of Vivian Peterson Serves 4 INGREDIENTS 8 chicken thighs, skin on 3 tablespoons (45 ml) sumac powder 3 tablespoons (45 ml) smoked black pepper 1 quart (0.9 liter) vegetable oil 2 cups (198 g) all-purpose flour 2 cups (198 g) panko bread crumbs 1 cup (180 g) Parmesan cheese 4 tablespoons (60 ml) Mediterranean herb seasoning 1 teaspoon (5 ml) kosher salt or to taste 2 teaspoons (10 ml) chili (red pepper) flakes 3 eggs Sea salt, as desired, to sprinkle on at serving   INSTRUCTIONS Fill and preheat the SousVide … Read More

10 Great Reasons to get a SousVide Supreme

Sous vide … You’ve heard it mentioned on cooking shows and you suspect your favorite steak restaurant has been cooking sous vide behind those closed kitchen doors. Perhaps you are tempted to try this whole sous vide thing out for yourself. So, if you are on the fence and toying with the idea of buying a SousVide Supreme, here are just a few reasons why your home needs one. 1. The SousVide Supreme makes incredible, perfectly cooked food. The SousVide Supreme allows you to cook at a very precise temperature, making it virtually impossible to overcook or undercook your food. Conventional … Read More

Grilled Barbecue Sous Vide Chicken Pizza

Courtesy of Masterchef’s Sharone Hakman Serves 4 INGREDIENTS 2 chicken breast halves (boneless, skinless) diced into small bite-size pieces Salt and pepper to taste 2 tablespoons (30 ml) olive oil 1 small red onion, peeled thinly sliced 1 red pepper, cored and diced 2 rounds (8 inch/20cm) fresh pizza dough or flat bread 1-1/2 cups (12 ounces/360 ml) HAK’s Barbecue Sauce or your favorite sauce 1/3 cup (1.3 ounces/38g) mozzarella cheese, grated 1/3 cup (1.3 ounces/38g) Monterey jack cheese, grated 1/3 cup (1.3 ounces/38g) white cheddar cheese, grated 1 bunch cilantro, roughly chopped for finishing   INSTRUCTIONS Fill and preheat … Read More

Sous Vide Infused Pasilla and Chipotle Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1/2 cup (120 ml vol) dried chipotle (chopped) 1/2 cup (120 ml vol dried pasilla negro pepper (chopped) 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add the pasilla peppers and gin to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 15 minutes. Try it in the Green Smoke cocktail  

Green Smoke

Courtesy of the Mondrian Hotel bar Makes 1 cocktail INGREDIENTS 1 1/2 ounces (45 ml) Sous Vide Infused Pasilla and Chipotle Bulldog Gin 1 ounce (30 ml) Blueprint Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley & Lemon Juice* 1/2 ounce (30 ml) lemon juice 1/2 ounce (30 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 6 ice cubes for serving Parsley sprig for garnish INSTRUCTIONS In a cocktail shaker, put all ingredients and shake well to chill. Strain into a Collins glass over fresh ice. Garnish with a parsley sprig. *Blueprint juices are available online