Tag Archives: SousVide Supreme

Carrot and Daikon Quick Pickle

Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar 1/2 cup (120 ml) warm water 1⁄2 pound carrots (228 g) peeled and cut into matchsticks 1 1/2 pounds daikon (228 g) peeled and cut into matchsticks   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the carrots and daikon into a small (quart/0.9 liter) zip-closure cooking pouch (or chamber vacuum pouch.) In a bowl, whisk together the salt, sugar, vinegar, and water and pour the mixture over the vegetables. Use the displacement … Read More

Blueberry Balsamic Reduction

Please note that this is NOT a sous vide but is used to accompany New York Strip Steak Sous Vide.  INGREDIENTS 1 tablespoon (15 ml) olive oil 1/4 cup (56 g) chopped onion 1 garlic clove, peeled and minced 1 cup (200 g) fresh blueberries 1/2 cup (120 ml) balsamic vinegar 1 cup (240 ml) water 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) chopped fresh basil 1 tablespoon (14 g) unsalted butter   INSTRUCTIONS In a large saucepan over medium heat, warm the olive oil. Add the chopped onions and saute … Read More

Whitney Miller’s White Chocolate Bread Pudding Sous Vide

with White Chocolate Sauce and Hibiscus Flower Courtesy of MasterChef winner Whitney Miller Serves 2 INGREDIENTS 1 cup (240 ml volume) French bread, cubed to 1/2 inch (1.25 cm) 1 large egg 1 large egg yolk 2 tablespoons (25 g) granulated sugar 2 ounces (60 ml) half-and-half 1 1/2 ounces (45 ml) heavy cream, divided 1 1/2 ounces (42 g) good quality white chocolate chips 1⁄4 teaspoon (1.25 ml) pure vanilla extract For the sauce 1 ounce (32 g) good quality white chocolate chips 2 ounces (60 ml) heavy whipping cream 2 Hibiscus flowers in syrup   INSTRUCTIONS Fill and … Read More

Sous Vide Pickled Blueberries

Makes 3 1⁄2 cups INGREDIENTS 1 cup (240 ml) distilled white vinegar 1/4 cup (48 g) sugar 1 3/4 tablespoons (26 ml) kosher salt 1/4 cup (60 ml) water 1 1/4 pounts (570 g) blueberries 1 small red onion, peeled and thinly sliced   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 140F/ 60C.  Whisk the vinegar, sugar, salt, and 1/4 cup of water in a medium bowl until sugar and salt dissolve. Put the blueberries and onions into a small (quart/ 0.9 liter) zip-closure (or chamber vacuum seal) cooking pouch and pour the pickling liquid over them. Use the displacement method (Archimedes principle) to remove the … Read More

Sous Vide Eggs Za’Atar

Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA Serves 4 INGREDIENTS For the eggs 4 large whole eggs 1 large heirloom tomato, quartered or sliced 4 ounces (114 g) Bulgarian feta (or other) diced or crumbled 1/4 teaspoon (1.25 ml) za’ atar** Kosher salt to taste For the Za’atar Spice Blend** 1/4 cup (30 g) ground sumac 2 tablespoons (12 g) ground thyme 1 tablespoon (10 g) roasted sesame seeds 2 tablespoons (12 g) ground marjoram 2 tablespoons (12 g) ground oregano 1 teaspoon (5 g) coarse salt   INSTRUCTIONS For the eggs Fill and preheat SousVide Supreme to 147F /64C.* … Read More

Togarashi Crusted Rack of Lamb

With compressed watermelon, faro, olive, and watercress salad Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 (easy to make multiples, but keep one rack to the pouch) INGREDIENTS For the lamb 1 Frenched rack of lamb sea salt and pepper to taste Togarashi rub For the togarashi rub 1 tablespoon (15 ml) black sesame seeds 1 tablespoon (15 ml) white sesame seeds 1/2 tablespoon (7.5 ml) orange zest 1 tablespoon (15 ml) white poppy seeds 1/2 tablespoon (7.5 ml) Hungarian paprika 1/2 tablespoon (7.5 ) ancho chile powder or ground dried bird chile 1 tablespoon (15 ml) crushed Szechwan pepper … Read More

Pineapple Caribbean Jerk Filet Mignon Sous Vide

Courtesy of Juli Bauer of paleOMG.com   Serves 1 INGREDIENTS For the filet mignon 1 TX Bar Organics Filet Mignon 1 slice bacon ½ cup (114 g) chopped pineapple 2 tablespoons (30 ml) diced red onion ¼ teaspoon (2.5 ml) minced jalapeno For the sauce 2 garlic cloves, peeled and minced 4 tablespoons (60 ml) olive oil 2 tablespoons (30 ml) coconut aminos 3 tablespoons (45 ml) honey 1 tablespoon (15 ml) apple cider vinegar 1/2 lime, for juice only 1 teaspoon (10 ml) dried thyme ¼ teaspoon (2.5 ml) ground ginger ¼ teaspoon (2.5 ml) cinnamon ⅛ teaspoon (12.5 ml) … Read More

California Princess Roll – Paleo Sushi

Courtesy of simplypaleo.com INGREDIENTS For the steak 1 TX Organics  Grass-fed  (or other) top sirloin Salt and pepper to taste 1 tablespoon (14 g) butter Dash Coconut Aminos 2 tablespoons (28 g) ghee For the shrimp 16 ounces (450 g) large shrimp, peeled, deveined, and thawed Salt For the curry sauce (for shrimp mixture) ½ cup (120 ml) coconut milk (do not shake) 1 tablespoon (15 ml) Sriracha 2 teaspoons (10 ml) yellow or green curry paste For the guacamole 8 ounces (228 g) Avocado’s Number Guacamole (or your favorite recipe**) 2 teaspoons (10 ml) Eden Wasabi Powder Few drops of … Read More

Rack of Lamb with Herb Butter

Serves 4 INGREDIENTS For the lamb 2 lamb racks, Frenched Salt and pepper to taste finely minced fresh rosemary or herbes de Provence For the herb butter 2 tablespoons (30 ml) butter 1 clove garlic, peeled and pressed 1/2 teaspoon (2.5 ml) onion powder 1 teaspoon (5 ml) fresh rosemary leaves, minced 1 teaspoon (5 ml) fresh chives, minced 1 teaspoon (5 ml) fresh mint, minced 1 tablespoon (15 ml) grated Parmesan   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 134°F (56.5°C). Sprinkle both sides of the racks or chops liberally with salt, pepper, and rosemary. Put … Read More

Sous Vide Cauliflower Puree

Serves 6 to 8 INGREDIENTS 1 medium head cauliflower, washed and trimmed of leaves 2 tablespoons (2 8 g) butter Salt and pepper to taste 1 to 2 ounces (30 to 60 ml) heavy cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Cut the head of cauliflower in half and then slice the halves into 1/2-inch thick (1.25 cm) slices. Arrange the slices in a large cooking pouch, evenly distributed in a single layer without overcrowding. Add the butter, salt and pepper and vacuum seal the pouch very tightly. Submerge the pouch in the water oven and … Read More

Easter Ham and Eggs Scramble

Serves 2 (Easy to make in multiples, but keep each pouch to this amount for even cooking.) INGREDIENTS 4 spears asparagus, trimmed and diagonally cut into 1/2-inch (1.25 cm) pieces 1/4 red bell pepper, seeded, cored, and diced small 1/4 sweet onion, peeled and diced small 1 tablespoon (14 g) butter 4 eggs, beaten well 2 ounces (57 g) cooked ham, diced small 1 ounce (30 ml) heavy cream 1/2 teaspoon Herbes de Provence Salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75F. In a skillet, over medium high heat, sauté the asparagus, bell … Read More

New York Strip Steak Sous Vide

Serves 4 INGREDIENTS 4 (2-inch/5 cm thick) New York strip steaks salt and black pepper to taste finely minced fresh rosemary (or other herbs) 4 tablespoons (60 g) rainbow peppercorns, crushed 2 tablespoons (28.5 g) butter 3 garlic cloves, crushed and peeled   INSTRUCTIONS Fill and preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) Sprinkle both sides of meat lightly with salt, pepper, and rosemary. Vacuum seal each steak in a cooking pouch. Submerge the pouches in the water oven and for at least 4 hours (and up to … Read More