Tag Archives: sousvide

Calamari Fra Diavolo with Squid Ink Pasta

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 The perfect dinner for a Spooky Halloween evening! INGREDIENTS For the squid: 1 pound (453 g) cleaned squid, separate tubes from tentacles 1 cup (237 ml) extra virgin olive oil, divided ½ teaspoon (2.5 ml) Aleppo chili pepper, or your favorite, divided 4 cloves garlic, peeled and crushed Sea salt and freshly ground black pepper, to taste For the pasta: Note: For homemade pasta, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). You can substitute 1 pound (454 g) commercially … Read More

Pumpkin Puree

Makes about 1-1/2 to 2 cups, depending on the size of the pumpkin. (This technique works well for making purees from any type of winter squash, from root vegetables–such as carrots, potatoes, beets, or parsnips–and from most fruits.) INGREDIENTS 1 small pie pumpkin, peeled, seeded, and diced into 1-inch (2.5 cm) pieces Salt, to taste (optional) Water, if needed, to thin the puree INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Arrange the pieces of pumpkin in a large cooking pouch, evenly distributed in a single layer. Add the salt, if using, and vacuum seal the pouch. Submerge the … Read More

Chicken in Ancho Chile Paste

Courtesy of Steve Cylka of The Black Peppercorn Serves 3 or 4 INGREDIENTS 3 or 4 boneless skinless chicken breasts 3 dried ancho chilies 1 onion, peeled and quartered 2 garlic cloves 2 tablespoons (30 ml) oil 1 teaspoon (5 ml) salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More

Hearty Vegetable Soup

Courtesy of SousVide Supreme Culinary Specialist Sophie Serves 4 INGREDIENTS 1 tablespoon (15ml) olive oil 1 medium-sized onion, peeled and diced 2 garlic cloves, peeled and chopped 1 teaspoon (5g) ground cumin 4 cups (750g) sous vide-cooked vegetables 4 cups (960ml) chicken stock Salt and pepper to taste Fresh cream (to serve) DIRECTIONS Put the olive oil into a medium-sized saucepan, over a medium heat. Add the diced onions and cook for a few minutes, until soft and translucent. Add the chopped garlic and cumin and continue to cook for a bit, until the garlic is softened. Add the vegetables … Read More

Couscous with Mediterranean Vegetables, Feta, and Mint

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 as a starter or side or 2 as an entree INGREDIENTS 1 cup (173 g) dried couscous 1 cup (240 ml) just-boiled water 1 tablespoon (15ml) chopped mint 1 tablespoon (15ml) white wine vinegar 1 clove garlic, crushed 3 tablespoons (45ml) olive oil Salt and pepper, to taste 1 cup (110g) crumbled feta DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/83C. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch. Pour the just-boiled water into the pouch and use the displacement method to remove the air … Read More

Madeline’s Sous Vide Short Ribs

…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew) Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 short ribs Sea salt Freshly ground black pepper 12 thyme sprigs 6 large garlic cloves, peeled and halved 1 cup (240 ml) dry red wine 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms DIRECTIONS Fill and preheat the SousVide Supreme to 156F/69C. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a … Read More

Perfect Butter Pheasant Breasts

Courtesy of the Nevada Foodies Serves 2                     INGREDIENTS 2 pheasant breast halves 1/2 stick (4 tablespoons/57g) butter garlic powder, salt, and black pepper to taste 2 or 3 sprigs fresh thyme DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Season the pheasant breasts with garlic powder, salt, and pepper and put them into a cooking pouch. Add half the butter and the thyme sprigs to the pouch and vacuum seal. Submerge the pouch into the water oven and cook for 90 minutes. Remove the breasts from the … Read More

Cinnamon Apples

From Sous Vide for the Home Cook by Douglas Baldwin Serves 4 INGREDIENTS 4 medium apples, peeled and sliced 2 tablespoons (28 g) unsalted butter 1 tablespoon (14 g) brown sugar ¼ teaspoon (1 ml) ground cinnamon DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the apples, butter, sugar and cinnamon into a large cooking pouch. Hold the top of the pouch closed and shake it vigorously to evenly distribute the sugar and cinnamon. Arrange the slices in a single layer in the pouch and vacuum seal. Submerge the pouch in the water oven and cook … Read More

Mixed Vegetables

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS 1½ pounds (24 ounces/680g) mixed vegetables (your choice of yellow squash zucchini/courgetttes, eggplant/aubergine, yellow, red and green peppers, sweet potato) 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) fresh herbs finely chopped (parsley, thyme and chives) Salt and pepper, to taste DIRECTIONS  Fill and preheat the SousVide Supreme water oven to 183F/83C. Wash, peel, and cut the vegetables into 1-inch (2.5cm) pieces. Put each set of chopped vegetables into its own cooking pouch. Divide the oil and fresh herbs among the cooking pouches and add salt and pepper before vacuum … Read More

3-in-1 Sous Vide Short Ribs

Part 1: Weeknight Short Ribs We love short ribs!  They are versatile and can be eaten whole or flaked apart and folded into sauces, stuffed into crepes, tortillas, pasta or baked into puff pastry pot pies. Autumn is the time of year that I find myself braising most meals. Braising typically involves checking the simmering pot on the traditional stovetop or peeking into a hot oven and monitoring liquids…not any longer!  SousVide Supreme adds a fun new method of braising to the kitchen.  A method that frees up your time and allows you to walk away and forget about it … Read More

Soft Cooked Goose Egg

…served over Polenta with Pancetta & GreensCourtesy of Culinary Specialist, Madeline FioreServes 4 …on the 6th Day of Christmas, my SousVide Supreme gave to me, 6 geese a laying an egg to perfectly cook and serve over polenta! INGREDIENTS FOR THE POLENTA 1 cup (210 g) coarse ground polenta 6 tablespoons (88 g) butter, divided 4 cups (946 ml) whole milk 8 ounces (227g) Parmesan, grated Sea salt and freshly ground black pepper to taste DIRECTIONS FOR THE POLENTA Fill and preheat the SousVide Supreme water bath to 190F/87C. Put the polenta, butter and milk into a cooking pouch and seal … Read More

Fennel-Scented Cornish Game Hens

Recipe courtesy of Pam McKinstry of svkitchen.com Serves 3 to 6 INGREDIENTS 3 Cornish game hens, about 1½ to 2 pounds (0.7 to 0.9 g) each 6 large cloves garlic confit 1 1/2 generous teaspoons (7.5 ml) finely minced preserved lemon 3tablespoons (45 ml) fennel pollen Kosher or sea salt and freshly ground black pepper to taste 3 tablespoons (42.5 g) unsalted butter, cut in half Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 155F/ 68C. Thoroughly wash the hens in cold water and pat them dry. Spatchcock the hens: Position the hens, breast side down,  on a … Read More