Tag Archives: sousvide

Chicken Vegetable Soup

Serves 4 INSTRUCTIONS 1 cup (180 g) diced fresh zucchini 1 cup (175 g) diced fresh red bell pepper 1 cup (230 g) chopped cauliflower 4 to 6 baby carrots, chopped ½ cup (75 g) diced sweet onion 4 cups (120 g) fresh spinach leaves ½ teaspoon (2.5 ml) garlic powder ½ teaspoon (2.5 ml) onion powder ½ teaspoon (2.5 ml) sea salt ½ teaspoon (2.5 ml) ground black pepper dash cayenne pepper, if desired 1 tablespoon (15ml) olive oil 2 cups (250 g) diced, sous vide-cooked chicken breasts (no need to sear them) 1 quart (0.96 liter) chicken broth … Read More

Falernum Cordial

Makes 1-1/4 quarts (1.2 liters) INGREDIENTS 4 cups (946 ml) simple syrup* 1 cup (237 ml) light rum 5 limes, for zest only 4 drops almond extract 8 whole cloves 5 whole allspice berries 2 drops orange flower water DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put all ingredients into a large (1 gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove as much air as possible from the pouch and zip it closed. Submerge the pouch in the water oven and cook for 2 hours. The contents must be completely submerged … Read More

Verrine of Sous Vide Winter Squash

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS For the squash puree: 1 ½ cups (355 ml) mashed sous vide-cooked squash 1/3 cup (80 ml) honey 1 ounce (28 g) unsalted butter, melted 1 ounce (60 ml) crème fraiche For the mascarpone cream: 8 ounces (227 g) mascarpone, divided 3/4 cup (180 ml) heavy whipping cream For verrine assembly: 6 thin slices prosciutto 9 ounces (255 g) sous vide-cooked squash, cubed Sea salt to taste Mashed squash (as above) Mascarpone cream (as above) 1/3 cup (80 ml) toasted or spiced nuts or seeds (sesame or your favorites) … Read More

Leek and Mushroom Stuffed Turkey Breast

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS 2 pounds (0.9 kg) boneless turkey breast, with skin 2 tablespoons (28 g) butter, divided use ¼ cup (20 g) finely chopped green onions (scallions) 4 cups (240 g) finely chopped leeks ¼ cup (60 ml) white wine 3 cloves garlic, peeled and crushed 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped 5 tablespoons (75 g) breadcrumbs 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme) ½ teaspoon (2.5 ml) salt Some freshly ground black pepper Salt and pepper 1 tablespoon (15ml) … Read More

The Day After Thanksgiving With SousVide Supreme

We know that the first sandwich stacked high with leftover Thanksgiving turkey is deliciously nostalgic.  So why not, go ahead and get it out of your system.  After you’ve had your fill, please join SousVide Supreme in the kitchen and try something new, by creating a few of our favorite dishes made with Thanksgiving leftovers. Whip together our Manchego Turkey Spoonbread in minutes and serve it with Sous Vide Quick Poached Eggs, crisp bacon and hot coffee for a cozy brunch.  We baked ours in small ramekins for individual servings, however the below recipe works well for one large spoonbread; … Read More

Turkey Manchego Spoonbread Sous Vide

…a great use for leftover turkey! Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS Melted butter, enough to butter the ramekins 1 cup (240 ml) water 1 cup (240 ml) half-and-half 3/4 teaspoon (4 ml) fresh rosemary, minced 1 tablespoon (15 ml) honey ¼ teaspoon (1 ml) sea salt 2/3 cup (112 g) cornmeal 2 ounces (57 g) Manchego cheese, grated 2 eggs, separated 3 ounces (85 g) turkey, cooked and shredded INSTRUCTIONS Adjust the water level for baking as follows: Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or … Read More

Pumpkin Dulce de Leche Pudding with Meringue

Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets   INGREDIENTS: 8 ounces (227g) pumpkin puree 1 ½ cups (355 ml) Dulce de Leche 1 whole egg 3 eggs, separated (divided use) ¾ teaspoon (3.75 ml) ground cinnamon ¾ teaspoon (3.75 ml) ground cardamom ¼ teaspoon (1.25 ml) ground ginger 1/8 teaspoon (0.6 ml) ground nutmeg 2 pinches ground cloves 2 pinches freshly ground black pepper 1/8 teaspoon (0.6 ml) sea salt ½ vanilla bean, split and seeds scraped ¾ cups (177 ml) heavy whipping cream ¾ cups (144 g) granulated sugar INSTRUCTIONS: … Read More

Salmon Rillettes

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS ½ pound (227 g) center-cut salmon fillet, skin and pin bones removed sea salt, to taste 6 tablespoons (90 ml) unsalted butter, room temperature, divided 2 shallots, peeled and minced 2 tablespoons plus 1 teaspoon (35 ml), crème fraiche ¼ pound (113 g) smoked salmon 1 ½ tablespoons (22 ml) freshly squeezed lemon juice 1 teaspoon (5 ml) extra virgin olive oil freshly ground white pepper, to taste chopped chives, for garnish INSTRUCTIONS Fill and preheat SousVide Supreme to 126F/ 52C. Season the salmon fillet with salt; put it … Read More

Tikka Masala Sous Vide

Courtesy of Steve Cylka (theblackpeppercorn.com) Serves 4 INGREDIENTS 4 boneless skinless chicken breasts 2 tablespoons (28 g) butter pinch of salt and pepper 1 can (about 2 cups/240 ml) crushed or strained tomatoes 2 cups (480 ml) half-and-half (18%) cream 1-inch (2.5 cm) piece fresh ginger, peeled and cut into chunks 4 garlic cloves, peeled 1½ tablespoons (22.5 ml) honey 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) cumin 1 tablespoon (15 ml) turmeric 2 teaspoons (10 ml) coriander 1½ teaspoons (7.5 ml) salt 2 cups (320 g) cooked rice, for serving Fresh cilantro, for garnish DIRECTIONS Fill and … Read More

Turkey Breast with Cranberry-Shallot Sauce

Serves 4 INGREDIENTS For the turkey: 1 turkey breast half, deboned, skin on 2 strips lemon peel, about ½ x 2 inches (1.3 x 5 cm) 4 leaves fresh sage 2 tablespoons (28 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil Salt and pepper For the sauce: 1 tablespoons (14 g) unsalted butter 1 tablespoon (15 ml) extra virgin olive oil ½ cup (102 g ) minced shallots ¼ cup(60 ml) dry white wine 1 cup (99 g) whole cranberries, fresh or frozen ½ cup (120 ml) low-sodium chicken broth ¼ cup (60 ml) maple syrup (or … Read More

Grilled ‘Gamecock’ Wings in a Crimson Tide

Courtesy of Tailgate Recipe Challenge winner and Arkansas Razorback fan, Chris C Serves 8 to 10 INGREDIENTS For the wings 4 to 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt Carrot and celery sticks for serving Ranch or blue cheese dressing for serving For the Crimson Tide dipping sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Tabasco or Cholula hot sauce 1 ½ tablespoons (22.5 ml) apple cider vinegar 1 tablespoon (15 ml) tomato paste 1 tablespoon (15 ml) honey (or equivalent non-caloric sweetener, if desired) ½ … Read More

Gluten-Free Sous Vide Fried Chicken

Serves 4 INGREDIENTS 4 chicken breast halves, boneless, skin on (or 4 thighs and 4 drumsticks, skin on) 4 tablespoons (57 g) butter, optional 2 cups (480 ml) high-smoke point vegetable oil or lard for pan frying (more if using a deep fryer) For the brine 1 quart (0.96 liters) water 6 tablespoons (90 g) kosher salt 1 tablespoon (15 ml) black peppercorns For the coating 2 eggs 1 cup (120 g) gluten-free (rice) bread crumbs ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) black pepper ½ teaspoon (2.5 ml) herbs de Provence DIRECTIONS Make the brine by putting … Read More