Tag Archives: SousVide Supreme

Chicken with Spanish Rice and Veggies

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS  – previously prepared: 1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen 1 pouch cooked rice 1 pouch cooked peppers and onions ADDITIONAL INGREDIENTS: 2 tablespoons olive oil 4 cloves garlic, peeled and minced 1 teaspoon smoked paprika Salt and pepper to taste 1 can (2.25 ounces/64 g) sliced black (ripe) olives, drained 1 cup (240 ml) tomato sauce 2 tablespoons (30 ml) … Read More

Easy Weeknight Chicken Caesar Wraps

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS – previously prepared 1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen ADDITIONAL INGREDIENTS Olive oil 4 cups romaine lettuce, chopped 4 tablespoons (60 ml) Caesar dressing, commercial 4 tablespoons (60ml) grated Parmesan cheese 1 handful of seasoned croutons, crushed 4 large tortilla wraps 1 lemon 4 large fresh pears or apples, washed, sliced and rubbed with lemon 1 bunch red or … Read More

Easy Weeknight Herb Scented Chicken Breasts

With potatoes and peppers Serves 4 The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS – previously prepared 2 pouches (4 total) skin-on chicken breasts, cooked, thawed if frozen 1 pouch cooked potatoes 1 pouch cooked peppers and onions ADDITIONAL INGREDIENTS 3 tablespoons butter 2 sprigs rosemary and/or thyme, chopped (or a pinch of dried herbs) Salt and pepper, to taste 1 clove garlic, peeled   INSTRUCTIONS Fill the SousVide Supreme with hot tap water and preheat to 160F/71C. Take the pouches of chicken, potatoes, and peppers from the refrigerator (or freezer) … Read More

10 Reasons You Need A SousVide Supreme

All of us at SousVide Supreme have found that sous vide cooking has become an integral part of our kitchen repertoire – not just because we work here, but because the SousVide Supreme really has changed the way we cook. If you’re still wondering what a SousVide Supreme can do that your conventional appliances can’t, here are ten reasons the SousVide Supreme can and should be your go-to kitchen appliance. 10. SousVide Supreme Looks Great On Your Counter. Maybe it’s a little shallow, but let’s be honest: the rounded edges, the sleek lines, the brushed chrome of the original water … Read More

Vegetable Risotto Sous Vide

Adapted from Easy Sous Vide (Paradox Press 2011) Serves 4 Hands on time: 3 minutes Sous vide cooking time: 40 minutes INGREDIENTS 1 cup (3 ounces/90g) Arborio rice 3 cups (720 ml) vegetable or mushroom broth ½ teaspoon (2.5 ml) butter 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped 1 sprig fresh rosemary, leaves minced salt and pepper to taste 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows) Freshly grated Parmesan cheese, for serving   INSTRUCTIONS Fill and preheat the water oven to 183F/83C. Put all ingredients, except cooked vegetables and cheese, into a zip-closure … Read More

Peach Bread Pudding Sous Vide

… with Sweet Tea Rum Sauce Courtesy of MasterChef season one Winner Whitney Miller Serves 5 INGREDIENTS For the bread pudding 1 French baguette, crust removed, cut into 1-inch cubes (about 3 cups) 1 cup (240 ml) half-and-half 1/3 cup (80 ml) heavy cream 1 large egg, whole 3 large egg yolks ½ cup (96 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract Pinch cinnamon 2 small peaches, diced (or 1 cup frozen slices, thawed and diced) For the sweet tea rum sauce 1 ¼ cups (305 ml) water 1 tea bag (black unflavored tea) 1 cup (192 g) … Read More

Blackberry Basil Infused Vinegar

Courtesy of Faith Keating (keatinglang.com) INGREDIENTS 3 cups (12 oz/340 g) of blackberries 1/2 cup (1.3 oz/34 g) basil leaves 4 cups (16 fl oz/473 ml) white balsamic vinegar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153°F/ 67°C. Combine ingredients in a large (1 gallon/3.8 liter) zip-closure cooking pouch, use the Displacement (Archimedes’) Principle to evacuate the air, and zip closed. Submerge in the water bath and cook for 2 to 3 hours. Partway through the cooking process, squeeze the pouch to soften the blackberries. Strain the vinegar through cheesecloth or a fine mesh strainer and discard the solids. Pour the infusion into … Read More

Char Siu Vide

Courtesy of Recipe Contest winner Mark Garetz (www.markiscooking.com) INGREDIENTS 1 (approximately 1.5 pounds/ 685 g) pork tenderloin 1 package NOH brand Char Siu marinade, dry 1/4 cup (60 ml) honey   INSTRUCTIONS Rinse the tenderloin and with paper towels, pat dry Shake the marinade packet well to thoroughly mix the contents.  Use dry; do not mix with liquid. Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well.  (Save the rest of the packet for a later use) Put the seasoned tenderloin into a cooking pouch and vacuum seal. Put the sealed pouch into the refrigerator … Read More

Sous Vide Poached Pears

with Port Wine, Cherries and Gorgonzola Cheese Courtesy of John Biswanger Serves 4 INGREDIENTS 2 firm, ripe pears, peeled, cored, and halved 4 ounces (112 g) gorgonzola cheese, softened 1/2 cup (66 g) dried cherries, chopped 1/2 cup (120 ml) tawny port 2 teaspoons (10 ml) honey 1 teaspoon (5 ml) pure vanilla extract 1/2 cup (60 g) toasted pecans, chopped and lightly toasted 4 sprigs mint, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 165F/ 74C. In a bowl, mix together the cheese and dried cherries and use one-half of this mixture to fill the cavity … Read More

Herb Roasted Spring Lamb Loin

Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat 2 tablespoons (28 g) Kosher salt 3 tablespoons (45 ml) extra virgin olive oil 3 tablespoons (43 g) unsalted butter 3 tablespoons (45 ml) rosemary leaves 3 tablespoons (45 ml) marjoram leaves ¼ cup (10 g) Italian (flat leaf) parsley ¼ cup (10 g) mint leaves 3 tablespoons (45 ml) chopped chives 1 tablespoons (15 ml) ground fennel seed 1 tablespoon (15 ml) orange zest, grated 1 teaspoon (5 ml) ground cumin INSTRUCTIONS Fill and … Read More

Gefilte Fish Sous Vide

Courtesy of Chef Yair Feinberg INGREDIENTS 12 slices (5 ounces/150g) white drum, about 1-1/4 inch/3cm Zest of one lemon Zest of one orange 2 tablespoons (30 ml) extra virgin olive oil Salt Ground black pepper For the ‘Gefilte’  1 scant pound (500 grams) white drum filet (without bones and skin) 1 onion, peeled and quartered 2 tablespoons (30 ml) flour 2 egg yolks 1 teaspoon (5 ml) sugar 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarsely ground black pepper For the fish stock  2 pounds (about a kilogram) fish bones and heads 2 tablespoons (30 ml) olive oil … Read More

Mardi Gras Red Beans ‘n’ Rice

Serves 4 INGREDIENTS For the red beans and rice 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained 1 quart (0.9 l) vegetable stock or water 1/2 pound (226 g) Andouille sausage, sliced 1/2 pound (226 g) cooked ham steak, diced 1/2 large Vidalia onion, peeled and diced 1/2 bell pepper, peeled, seeded, and chopped 4 cloves garlic, peeled and chopped 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) Creole seasoning 1 chipotle pepper in adobo, chopped For the sauce 1 cup (210 g) medium-grain rice 3 cups (720 ml) mushroom stock 1/2 teaspoon … Read More