Tag Archives: sousvide

Sous Vide Overnight Oatmeal with Stewed Fruit Compote

It’s sometimes hard to get out of bed on those cold winter mornings. It’s even harder still to make time to cook a hot, nourishing breakfast. I am a big fan of oatmeal, but I often don’t have time for the hassle of oatmeal. I especially hate having to clean the saucepan after cooking oatmeal. It’s not hard work, but time is precious in the morning. So, I decided to experiment and see if I could use my SousVide Supreme to make oatmeal and a fruity topping the night before. That way, breakfast would be ready in a jiffy and there … Read More

Fresh Ricotta Cheese Sous Vide

(Courtesy of Violet Willis, Kilby Ridge Farm, Dennysvile, ME) INGREDIENTS 3 quarts fresh milk (goat, cow, sheep, or combo) 6 ounces (180 ml) vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 172F/78C. Put the milk into a large (gallon/3.8 liter) zip closure cooking pouch; use the Archimedes Principle to remove most of the air and zip the seal. Submerge the pouch in the water bath and cook for 30 minutes until the milk is heated through. Open the pouch and add the vinegar. Stir gently and reseal the pouch. Continue to cook in the pouch for 15 minutes more. Remove the … Read More

Sweet Potato Home Fries

Serves 4 2 large sweet potatoes, peeled and cut into 1/2-inch (1.25 cm)cubes 1 medium onion, finely diced (about 1 cup) 1 ½ tablespoons (22.5 ml) coconut oil
(divided use) 1 teaspoon (5 ml) paprika 1/2 teaspoon (2.5 ml) chili powder 1/4 teaspoon (1.25 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) minced fresh parsley leaves (about 1/4 cup fresh parsley) 1. Fill and preheat the SousVide Supreme water oven to 183F/84C. 2. Put the potatoes into a cooking pouch in a single layer and vacuum seal. 3. Submerge the pouch in the water oven and … Read More

Confetti Faux Omelette Scramble

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 5 large eggs 1 tablespoon (15 g) unsalted butter 2 tablespoons (30 ml) finely diced (cooked) red bell pepper 2 tablespoons (30 ml) finely diced (cooked) green bell pepper 2 tablespoons (30 ml) finely diced (cooked) yellow bell pepper 2 tablespoons (30m l) finely diced (cooked) white onion salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs until frothy. Add the cooked peppers and onion and season the mixture … Read More

Hot Spiced Cider

(Use it on its own or to make the Spiced Cider Toddy hot cocktail.) Makes about 1 quart/0.9 liter INGREDIENTS 1 orange 1 quart (0.9 liters) apple cider 2 ounces (60 ml) brandy (VS or VSOP quality level) 1/2 cup (120 ml) honey 1/2-inch (1.25 cm) piece peeled ginger root 6 allspice berries 3 cloves 1 cinnamon stick (about 3-inches/7.5 cm) 1 star anise pod DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife. … Read More

Smoked Haddock and Poached Egg

Courtesy of Dominic Franks (Belleau Kitchen) Serves 2 INGREDIENTS 2 fillets smoked haddock 1 lemon, sliced 1 handful lemon thyme freshly ground pepper 2 large free range eggs olive oil Fill and preheat the SousVide Supreme water oven and set to 140F/60C. Put each haddock fillet into a cooking pouch; add a slice of lemon, a sprinkling of lemon thyme, and a glug of olive oil and vacuum seal the pouch on gentle setting, if available or interrupt vacuuming at about 90% evacuation and seal the pouch to avoid crushing the delicate fish. . Submerge the pouches of fish in … Read More

Chicken Stock Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields approximately: 135-170 fluid ounces, 4-5 liters INGREDIENTS 10 to 12 pounds (5 to 6 kg) chicken bones/necks/wings/legs 1 pound (500 g) yellow onion, peeled and cut into halves 8 ounces (250g) carrots, large chop 8 ounces (250 g) celery, large chop 1/2 teaspoon (2.5 ml) black peppercorn 10 sprigs fresh thyme small handful parsley stems 1 bay leaf 170 to 200 fluid ounces (5 to 6 liters) cold water, divided DIRECTIONS In the traditional oven, roast the chicken bones/pieces at 400F/200C until dark brown (about 1-1/2 hours). Add roasted chicken and … Read More

Tortellini en Brodo

Courtesy of Culinary Specialist, Madeline FioreServes 4 On the 9th Day of Christmas, my true love gave to me 9 Ladies Dancing, well at least parts of them. Tortellini, the so called belly buttons of Venus, dancing in a savory sous vide brodo. For pasta fresca, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). There’s nothing quite as satisfying as making your own fresh pasta!  So now that the SousVide Supreme has done all of the work for you in making a lusciously rich chicken stock, you have a little work cut out … Read More

New Recipes! 12 Days of Sous Vide Christmas

It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas! Poached Pears with Vanilla and Cardamom On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!   … Read More

Grass-fed Beef Tenderloin Steaks with Morel Cream

…and Morel Pomegranate Sauce Serves 4 INGREDIENTS For the steaks ¼ ounce (7 g) porcini powder or dried porcini mushrooms ¼ teaspoon (1.3 ml) truffle salt (we suggest 10% truffle salt) 4 grass-fed beef tenderloin steaks For the morel cream 1 tablespoon (15 ml) extra virgin olive oil ¼ pound (113 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated) ½ teaspoon (2.5 ml) salt 1/4 cup + ½ teaspoon (62.5 ml) sweet Marsala wine 1/2 cup (120 ml) heavy whipping cream 1/2 cup (120 ml) mushroom stock (or the rehydration liquid) 1/2 teaspoon (2.5 ml) sherry vinegar … Read More

Elegant Holiday Entertaining Made Easy

Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, “This is the best meal I’ve ever eaten!” And that is precisely what will happen when you serve this mouthwatering Beef Tenderloin with Morel Cream and Morel Pomegranate Sauce. It is simplicity itself to turn out perfectly cooked meat without fail with the 4 Simple Steps of sous vide cooking, or as we like to call them, the 4 S’s: And because sous vide cooking is minimally hands on and largely hands off, it … Read More

Happy Thanksgivikkah 2013!

The convergence of Hanukkah and Thanksgiving last happened in 1888 and, according to some sources, won’t happen again for another 77,798 years, so we invite you to enjoy the once in a lifetime opportunity to celebrate the quintessential American holiday along with a quintessential Jewish one. Along with the turkey, add these scrumptious Mashed Potato Latkes and Sous Vide Applesauce to your Thanksgiving feast.