Tag Archives: sousvide

Vivian’s Sous Vide Rainbow Carrots

Courtesy of Vivian Peterson INGREDIENTS ¾ cup (180 ml) fresh orange juice Zest of an orange 2 tablespoons (30 ml) honey 1 sprig fresh thyme 6 medium carrots, peeled 1 teaspoon (5 ml/2 g) cumin Salt and pepper to taste   INSTRUCTIONS Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 45 minutes. Delicious straight out of the pouch! Learn more about this Seattle Sous Vide Cooking class here.

Vivian’s Sous Vide Beets

Courtesy of Vivian Peterson Serves 6 to 8 INGREDIENTS 6 to 8 fresh beets, washed well, peeled, and sliced Pinch of salt 2 tablespoons (28 g) butter   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85 C. Season the beets with salt to taste, put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 2 hours. Perfectly cooked beets straight from the pouch! Learn more about this Seattle Sous Vide Cooking class here.

Gratin Dauphinois (Potatoes au Gratin)

Courtesy of Vivian Peterson Serves 6 to 8 Ingredients 2 pounds (.9 kg) baking potatoes peeled and cut crosswise into ¼-inch (1 cm) slices 1 stick (8 tablespoons/112 g) butter, divided use salt to taste 1 ½ cups (360 ml) heavy cream 1 ½ cups (360 ml) crème fraiche 1 shallot, peeled and chopped 1 teaspoon (5 ml) salt ¼ teaspoon (1.25 ml) fresh cracked pepper Pinch fresh nutmeg 2 tablespoons (28 g) butter, softened 2/3 cup (80 g) grated Gruyere cheese Directions Fill and preheat the SousVide Supreme to 180F/82C. Season the potatoes lightly with salt and pepper and … Read More

Five-Course Sous Vide Cooking Experience with SousVide Supreme and Vivian Peterson

On May 29, SousVide Supreme joined forces with The Velvet Underground Dining Experience (VUDE) in Seattle to host a sous vide cooking class and dinner. Chef Vivian Peterson led guests in a dynamic, hands-on, 3-hour class on the sous vide technique, culminating in a five-course sous vide meal, complete with wine pairings from Hand of God Wines. The menu for the evening included sous vide Copper River salmon, potatoes au gratin, and poached pear in spiced red wine. View more photos from the event here. Recipes from the class, to your kitchen: Infused Cocktails Copper River Salmon Hanger/Sirloin Steak Rainbow Carrots Beets … Read More

Grilled Steak Salad with Corn and Avocado

Courtesy of Heather (shrinkingkitchen.com) Serves 4 INGREDIENTS For the sirloin steak 12 ounces (342 g) top sirloin steak 2 cloves garlic, peeled, crushed and minced 1 teaspoon (5 ml) sea salt 2 teaspoons (10 ml) olive oil fresh ground pepper For the salad 4 cups (150 g) arugula or other dark leafy green 1/2 cup (115 g) corn kernels (fresh or thawed from frozen) 1 cup (185 g) cherry or grape tomatoes 1 large avocado, peeled, seeded, and sliced Balsamic Vinaigrette (recipe follows) For the Balsamic Vinaigrette 3 tablespoons (45 ml) balsamic vinegar 1 tablespoon (15 ml) minced fresh parsley … Read More

Strawberry Corn Relish

Makes about 3 cups INGREDIENTS 6 ripe strawberries, washed, trimmed and chopped 2 cups (450 g) corn kernels, fresh or frozen/thawed 1 tablespoon (14 g) butter 4 spring onions, trimmed and chopped 1 tablespoon (15 ml) champagne vinaigrette (commercially prepared or your own recipe) 1 teaspoon (5 ml) smoked sea salt   INSTRUCTIONS In a cast iron pan or other heavy skillet, over medium high heat, add the smoked sea salt, then the scallions and lightly sauté until the scallions are softened. Add the corn and continue to cook for 1 minute. Stir in the vinaigrette and transfer the mixture … Read More

Crème Brûlée Ice Cream

Courtesy of Staff Blogger, SophieMakes about 8 servings INGREDIENTS For the custard 1 cup plus 1 tablespoon ( 252 ml) milk 1 cup plus 1 tablespoon (252 ml) cream 7 tablespoons (105 g) sugar 1 teaspoon (5 ml) pure vanilla extract 6 egg yolks 3 tablespoons (45 ml) Dulce de Leche, divided use For the sugar brûlée shards 1 cup (192g) granulated sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a food processor and blend for a few minutes, just until well combined. You want to mix the custard, … Read More

Chermoula

Courtesy of Staff Blogger, Madeline Yields: 2-3 cups (16-24 oz/473-710 ml) We encourage you to take the time to toast the cumin seeds, as this extra step brings out the natural oils and adds a depth of flavor. A tip, toast more than you need and then store in a glass jar for future use, this comes in handy when crunched for time. INGREDIENTS 10 garlic cloves, peeled 1 teaspoon (5 ml) crushed red pepper 1 large bunch cilantro, stems and all 2 large bunches flat-leaf parsley, stems and all 3 tablespoons (45 ml) cumin seeds, toasted and ground 1 … Read More

To Die For Potatoes a la Sous Vide

Courtesy of Vivian Peterson Serves 4 to 6 INGREDIENTS 5 to 6 russet potatoes, peeled and diced 4 tablespoons (57 g) butter 1/3 cup (12 g) fresh flat leaf Italian parsley chopped 2 tablespoons (30 ml) chopped fresh garlic 1/2 cup (120 ml) heavy whipping cream 1 to 2 teaspoons (10 ml) truffle salt, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180 to185F/82 to 85C. Put potatoes into cooking pouch(es), evenly distributed in a single layer without overcrowding, and vacuum seal. Submerge the pouch(es) in the water oven to cook for 1-1/2 hours, until quite tender. … Read More

Halibut with Citrus Beurre Blanc Sous Vide

Serves: 4 INGREDIENTS 4 (6 ounce/180 gram) halibut fillets 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter (1 oz/ 28 g), cubed 8 thin slices of assorted citrues (grapefruit, lime, lemon, orange) Sea salt   INSTRUCTIONS Fill and preheat the SousVide Supreme to 132F/ 55.5C. Season both sides of the halibut fillets with sea salt. Put the fillets into a small (1 quart/0.9 liter) cooking pouch, place the citrus slices on each side of the fillet. Make sure to leave some room in between each fillet, 2-3 per cooking pouch. Drizzle in the citrus olive oil … Read More

Sous Vide Fried Chicken

With To Die for Potatoes and Strawberry Corn Relish Courtesy of Vivian Peterson Serves 4 INGREDIENTS 8 chicken thighs, skin on 3 tablespoons (45 ml) sumac powder 3 tablespoons (45 ml) smoked black pepper 1 quart (0.9 liter) vegetable oil 2 cups (198 g) all-purpose flour 2 cups (198 g) panko bread crumbs 1 cup (180 g) Parmesan cheese 4 tablespoons (60 ml) Mediterranean herb seasoning 1 teaspoon (5 ml) kosher salt or to taste 2 teaspoons (10 ml) chili (red pepper) flakes 3 eggs Sea salt, as desired, to sprinkle on at serving   INSTRUCTIONS Fill and preheat the SousVide … Read More

Grilled Barbecue Sous Vide Chicken Pizza

Courtesy of Masterchef’s Sharone Hakman Serves 4 INGREDIENTS 2 chicken breast halves (boneless, skinless) diced into small bite-size pieces Salt and pepper to taste 2 tablespoons (30 ml) olive oil 1 small red onion, peeled thinly sliced 1 red pepper, cored and diced 2 rounds (8 inch/20cm) fresh pizza dough or flat bread 1-1/2 cups (12 ounces/360 ml) HAK’s Barbecue Sauce or your favorite sauce 1/3 cup (1.3 ounces/38g) mozzarella cheese, grated 1/3 cup (1.3 ounces/38g) Monterey jack cheese, grated 1/3 cup (1.3 ounces/38g) white cheddar cheese, grated 1 bunch cilantro, roughly chopped for finishing   INSTRUCTIONS Fill and preheat … Read More