Tag Archives: SousVide Supreme

Brisket with Cannellini Puree and Sweet Beetroot Sous Vide

Courtesy of John Loydall – Food blog INGREDIENTS For the beef 1 (4 to 7 pound) brisket – buy more than you think you need – it makes amazing leftovers Salt and black pepper to taste For the sweet baked beetroot 4 beetroots, washed well, trimmed, peeled, and cut into quarters Juice of 1 orange 1/2 tablespoon (7.5 ml) balsamic vinegar 2 teaspoons (10 ml) brown sugar 1 tablespoon (15 ml) olive oil For the beef and mushroom Sauce 5 shallots, peeled and finely chopped 8 ounces (200 g) chestnut mushrooms, sliced 8 ounces (240 ml) red wine 20 ounces (1 British pint) beef … Read More

Lamb Chops with Garlic and Fresh Herbs

Recipe courtesy of Tom and Lynda Rydall (svkitchen.com) Serves 2 (recipe easily doubles or triples) INGREDIENTS 4 (3-ounce/84g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the water bath to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking pouch and vacuum seal. Submerge the pouch … Read More

Sous Vide Lemongrass Chicken Wings

Recipe courtesy of Tom and Linda Ryall (svkitchen.com) Serves 4 as a meal (or up to 8 as an appetizer) INGREDIENTS 4 pounds (1.8 kg) whole chicken wings 5 stalks lemongrass 4 cloves garlic, peeled and thinly sliced 3 Thai bird chiles or serrano chiles, thinly sliced (deseeded if you prefer less heat) 3 medium shallots, peeled and thinly sliced 2 tablespoons (24 g) palm or white sugar 2 tablespoons (30 ml) Asian fish sauce 1 tablespoon (15 ml) fresh lime juice Zest of one lime ½ teaspoon (2.5 ml) sea salt or kosher salt Nuoc Cham (for dipping, optional) … Read More

Sous Vide Heirloom Potatoes in Duck Fat

Recipe courtesy of Marx Foods Serves 4 INGREDIENTS 4 to 6 heirloom potatoes (or other small potatoes) ½ teaspoon (2.5 ml) fresh rosemary, leaves stripped and chopped 3 tablespoons (45 ml) rendered duck fat 2 teaspoons (10 ml) fresh thyme, leaves stripped and chopped   INSTRUCTIONS Preheat the SousVide Supreme to 183F/84C. Thinly slice the potatoes (approximately 3mm thick). Put the slices in a single layer into a cooking pouch with the duck fat and rosemary, making sure none of the slices overlap, and vacuum seal. Submerge the pouch in the water oven and cook for 24 minutes. Put the … Read More

Christmas Pudding

Adapted from Saveur (saveur.com)Makes 2 puddings   INGREDIENTS 2 tablespoons (28 g) butter, for greasing bowls 2 cups (300 g) quality assorted raisins 2 cups (480 ml) brandy 1 1⁄2 ounces (42 g) quality assorted candied fruits 5 tablespoons (72 g) cold butter (or, traditionally, beef suet) diced 1 3⁄4 cups (105 g) fine day-old bread crumbs 1 cup (85 g) blanched almond meal 1⁄4 cup (50 g) dark muscovado sugar 3 tablespoons (19 g) flour 2 tablespoon (10 g) shredded unsweetened coconut 2 tablespoons (10 g) finely grated peeled carrot 1⁄2 teaspoon (2.5 ml) finely grated lemon zest 1⁄4 … Read More

Wild Goose with Soba Noodles and Roasted Baby Bok Choy

Courtesy of Lynn and Keith Morioka of Eat.Drink.Life.Luv Serves 2 INGREDIENTS For the marinade 1/2 cup (120 ml) pure maple syrup 1/2 cup (120 ml) soy sauce 1 tablespoon (15 ml) crushed Aleppo pepper 1 tablespoon (15 ml) Chinese five spice powder For the Roasted Baby Bok Choy Two heads baby bok choy 1 tablespoon (15 ml) extra virgin olive oil For the Soba Noodles 1-1/2 bundles (135 g) soba noodles 1-1/2 bundles (135 g) soba noodles 2 tablesppns (30 ml) hoisin sauce 1 tablespoon (15 ml) ponzu 1-1/2 tablespoons (22.5 ml) sesame oil 1 tablespoon (15 ml) sesame seeds   … Read More

Old Fashioned Bourbon Cordial

Makes about 2 quarts/liters INGREDIENTS 1.75 liters bourbon (or Irish whiskey) 2 large oranges (used for zest) 1 large jar (about 14 ounces/370 g) maraschino cherries 2 cups (480 ml) simple syrup (equal parts sugar and water, cooked over low heat until dissolved)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Remove just the zest from the oranges with a sharp vegetable peeler and put into a gallon (3.8 liter) zip-closure cooking pouch (available on our site). Add the bourbon and the entire bottle of maraschino cherries and their syrup to the pouch. With the zip closure open, … Read More

Sous Vide Sweet Potatoes Foster

Courtesy of MasterChef’s Whitney Miller Serves 4 INGREDIENTS For the potatoes 1 cup (200 g) sweet potatoes, peeled and diced to 1/2-inch (1.3 cm) 2 tablespoons (30 ml) unsalted butter 3-1/2 tablespoons (52.5 g) light brown sugar Pinch ground cinnamon 1 teaspoon (5 ml) fresh orange juice 1-1/2 tablespoons (22.5 ml) rum For the salted pecans 1/2 cup (60 g) pecan halves 1/8 teaspoons olive oil Pinch sea salt 1-1/2 quarts (1.4 liter) butter pecan ice cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the potatoes into a large (gallon/3.8 liter) cooking pouch in a single … Read More

Caramel Apple Rice Pudding

Serves 6 INGREDIENTS 2 tablespoons (28 g) unsalted butter 3 apples (Fuji or Gala or your favorite cooking apple) peeled, cored, and diced 1 cup (90 g) Arborio rice 1/2 cup (75 g) golden raisins 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) salt 1-1/2 cups (360 ml) half and half cream 1 cup (240 ml) milk1/2 cup (120 ml) Torani Caramel (or Sugar-Free Caramel) Syrup Whipped cream, for garnish (optional) INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch, and use the displacement method … Read More

Chef Raymond Blanc’s “Grilled” Turbot

With Caramelised Fennel and Red Wine Sauce Courtesy of Chef Raymond Blanc Serves 4 INGREDIENTS For the turbot 4 (5 ounce/150g) turbot steaks, cut through the bone 3 pinches (3 g) sea salt 2 pinches (2 g) white pepper, freshly ground For the fennel flames 1 small fennel bulb, cut into quarters through the root 1 clove garlic, crushed 1 pod star anise 2 pods cardamom 2 pinches (2 g) salt 1 pinch (1 g) black pepper For the red wine sauce 4 ounces (120g) flat fish bones, chopped to 1-1/2 inches (3 cm) 2 tablespoons (28 g) butter, unsalted … Read More

Pan-Seared Venison

Courtesy of Douglas Baldwn, SousVide for the Home Cook (Paradox Press, 2010) Makes 4 Servings INGREDIENTS 2 pounds (1 kg) venison, divided into four 8 ounce (225 g) pieces 2–3 tablespoons (30–40 ml) high smoke point oil, such as grapeseed, peanut, safflower, or vegetable oil Salt and black pepper to taste   INSTRUCTIONS Preheat the water bath to 130°F/55°C for medium-rare or 140°F/ 60°C for medium. Meanwhile, vacuum seal each piece of venison in a separate food-grade pouch and put the sealed pouches into the water bath. If the meat is from the rib or loin region, cook it for … Read More

Sous Vide Slow Cooked Marinated Pork Belly

Courtesy of Chef Raymond Blanc Serves  4-6 Planning ahead: The belly can be cooked 1 day in advance and caramelized to order. INGREDIENTS 2-1/2 pounds (1 kg) pork belly, ribs removed by your butcher, oven ready For the marinade 1 scant teaspoon (4 g) sea salt 1 stalk fresh lemongrass, bruised and halved lengthwise 2 pinches (2 g) groung white pepper 3 pinches (3 g) five spice powder 1 tablespoon (15 g) new season garlic, crushed 2 teaspoons (10 g) fresh ginger, peeled, chopped 1 red chile, deseeded and finely chopped For the cabbage 3-1/2 cups (350 g) spring pointed … Read More