Tag Archives: SousVide Supreme

Rice is Nice – Sous Vide makes it simple

It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time! Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot… Garlic Cheese Risotto Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced … Read More

Garlic Cheese Risotto

Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 cups (720 ml) chicken or vegetable broth 1 sprig fresh rosemary, leaves only, minced Salt and pepper to taste 1/3 cup grated Romano cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/83C. Put all ingredients, except the cheese, into a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch and cook for 45 minutes. Open the pouch, fluff the rice with a fork, and transfer … Read More

Sous Vide Duck Confit with Creamed Cucumbers

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Yields 4 portions INGREDIENTS For the ducks Salt Cure 4 bay leaves 4 whole cloves 4 tablespoons (60 ml) kosher salt 2 tablespoons (30 ml) cracked black pepper 4 small sprigs thyme 4 duck leg quarters (leg and thigh attached) 4 tablespoons (60 ml) duck fat For the creamed cucumbers 2 English cucumbers kosher salt 1 cup sour cream cracked black pepper   INSTRUCTIONS For the ducks In a small bowl, mix together all ingredients for the salt cure, rub duck legs with the cure, and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Sous Vide Bacon-Poached Root Vegetables

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 1 rutabaga, peeled and cut into 1-inch (2.5 cm) cubes 1 turnip, peeled and cut into 1-inch (2.5 cm) cubes 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces 4 parsnips, peeled and cut into 1-inch (2.5 cm) pieces 1 large sprig rosemary 2 cloves garlic, peeled and crushed 1/2 cup (120 ml) bacon grease (solidified) Salt and pepper, to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all the vegetables into a large (gallon/3.8 liter) cooking pouch in a single layer, add bacon grease, garlic, and rosemary and vacuum seal. … Read More

Grilled Sous Vide Artichokes with Lemon and Butter

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 lemons 1/2 cup (120 ml) extra virgin olive oil 4 cloves garlic, finely minced 2 teaspoon (10 ml) sea salt pinch cracked pepper 3 or 4 large artichokes 1/2 cup (20 g) fresh parsley Bamboo kabob skewers 1 cup (240 ml) drawn butter (or melted ghee) for serving INSTRUCTIONS Fill and preheat set sous vide water bath to 185F/85C. Finely grate the zest of one lemon into a large bowl. Cut it and another one of the lemons in half to use to prevent discoloration of the cut artichokes in step 4. … Read More

Sweet Corn Cheesecake Sous Vide

with Cornmeal Crumble, Corn Caramel and Blueberry Salsa Courtesy of Season 1 MasterChef Winner Whitney Miller Serves 4 INGREDIENTS For the cheesecake 1/4 cup (60 ml) heavy cream 1/2 cup (80 g) fresh sweet corn kernels 1 large whole egg 1/3 cup (63 g) granulated sugar 1 (8 ounce/228 g) package cream cheese, softened 1/4 cup (60ml) sour cream 1/2 tablespoon (7.5 ml) all-purpose flour 1/8 teaspoon (1.25 ml) orange zest For the crumble 1/4 cup (45 g) fine ground cornmeal 2 tablespoons (30ml) granulated sugar pinch sea salt pinch powdered ginger 1-1/2 tablespoons (21 g) cold unsalted butter, cubed … Read More

Poached Salmon Sous Vide

Courtesy of Sally MacColl of svkitchen.comServes 4   INGREDIENTS For the salmon 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones removed Kosher or sea salt 4 thin leek slices, white part only 4 thin lemon slices 4 fresh dill sprigs 12 whole peppercorns 2 cups (480 ml) fish stock or bottled clam juice 1 cup (240 ml) dry white wine 4 large butter lettuce leaves (for plating) Lemon Mayonnaise (recipe follows) For the lemon mayonnaise 1 cup (240 ml) good quality, store-bought mayonnaise 2 tablespoons (30 ml) fresh lemon juice 2 teaspoons (10 ml) grated … Read More

Lemon Aioli

INGREDIENTS 1 cup (240 ml) good quality, store-bought mayonnaise 1 teaspoon (5 ml) minced, roasted (jarred) garlic 2 tablespoons (30m l) fresh lemon juice 2 teaspoons (10 ml) grated lemon zest 2 tablespoons(30 ml) chopped fresh chives 2 tablespoons (30 ml) chopped fresh parsley   INSTRUCTIONS Combine the mayonnaise, garlic, lemon juice, lemon zest, chives, and parsley in a small bowl mixing until well blended. Season with cracked black pepper to taste. Refrigerate until ready to use.

Lamb Chops with Garlic and Fresh Herbs

Courtesy of home cooks and wine enthusiasts, Tom & Linda Ryall of SV Kitchen Serves 2 (Recipe easily doubles or triples) INGREDIENTS 4 (3 oz/ 85 g) 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 SousVide Supreme to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking … Read More

Lemongrass Chicken Wings

Courtesy of home cooks Tom & Linda Ryall of SV Kitchen Serves 4, or up to 8 as an appetizer or part of a larger meal 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 (de-seed them if you prefer less heat) 3 medium shallots, peeled and thinly sliced (about  ⅓ cup) 2 tablespoons (30 ml) 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 … Read More

Bill the Butcher’s Mustard Veloute

Courtesy of Michael Laroche (billthebutcher.com) (A traditional — not sous vide — recipe.) INGREDIENTS 6 cups (1.4 liters) chicken stock 2 tablespoons (56 g) butter 2 tablespoons (30 ml) flour 1 tablespoon (15 ml) stone ground mustard   INSTRUCTIONS In a saucepan over medium heat, heat stock to simmer. Over medium heat, melt butter in a saute pan and whisk in flour to form a roux. Whisking constantly, add the roux to the hot stock and simmer lightly to create a cream like consistency. Stir in the mustard.

Bill the Butcher’s Lentils du Puy

Courtesy of Michael LaRoche (billthebutcher.com) (A traditional–non sous vide–recipe.) INGREDIENTS 1 cup (200 g) lentils du Puy water, sufficient to cover 1 tablespoon (15 ml) olive oil 2 cloves garlic, peeled and minced 2 stalks celery, diced 1 carrot, peeled and diced 2 bulbs shallot, peeled and diced 1/2 cup (120 ml) chicken stock Salt and pepper to taste   INSTRUCTIONS Put lentils in a large stock pot or saucepan and add water sufficient to cover 2 inches (5 cm) above lentils. Simmer over medium high heat until lentils are tender, approximately 30 minutes. Strain lentils and set aside on … Read More