Tag Archives: sousvide

Sous Vide Infused Pasilla and Chipotle Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1/2 cup (120 ml vol) dried chipotle (chopped) 1/2 cup (120 ml vol dried pasilla negro pepper (chopped) 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add the pasilla peppers and gin to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 15 minutes. Try it in the Green Smoke cocktail  

Green Smoke

Courtesy of the Mondrian Hotel bar Makes 1 cocktail INGREDIENTS 1 1/2 ounces (45 ml) Sous Vide Infused Pasilla and Chipotle Bulldog Gin 1 ounce (30 ml) Blueprint Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley & Lemon Juice* 1/2 ounce (30 ml) lemon juice 1/2 ounce (30 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 6 ice cubes for serving Parsley sprig for garnish INSTRUCTIONS In a cocktail shaker, put all ingredients and shake well to chill. Strain into a Collins glass over fresh ice. Garnish with a parsley sprig. *Blueprint juices are available online

Chile Cooler Cocktail

Courtesy of the Mondrian Hotel bar Makes 1 cocktail Ingredients 1 ½ ounce (45 ml) Bell Pepper, Cilantro & Arugula Infused Bulldog Gin 1 ounce Lemon, Cayenne & Agave Juice* 1/2 ounce (15 ml) lemon juice 1/2 ounce (15 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 5 ice cubes for serving Cilantro microgreens for garnish   INSTRUCTIONS In a cocktail shaker put all ingredients, except garnish, and shake well to chill. Strain into a rocks glass over fresh ice. Garnish with cilantro microgreens. *Blueprint juices are available online

Sous Vide Infused Bell Pepper, Cilantro and Arugula Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1 medium (about 1 1/2 cups) red bell pepper, stemmed, seeded, and chopped 1 medium (about 1 1/2 cups) green bell pepper, stemmed, seeded, and chopped 1 generous handful (about 1/2 cups) chopped cilantro 1 generous handful (about 1/2 cup) chopped arugula 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 2 hours. Remove … Read More

Eye of the Dragon Cocktail

Courtesy of the Mondrian Hotel Bar Makes 1 cocktail INGREDIENTS 3 sprigs mint (reserve 1 for garnish) 1/2 ounce (15 ml) agave syrup 1/2 ounce (15 ml) lime juice Lychee and Melon Infused Bulldog Gin 1 ounce (30 ml) Pineapple, Apple & Mint Juice 4 or 5 ice cubes for shaking Crushed ice INSTRUCTIONS To a cocktail shaker, add 2 sprigs of the mint and the agave syrup; lightly muddle mint. Add all other ingredients, except the crushed ice, and shake well to chill. Pack a Collins glass with crushed ice, strain the cocktail into it, and garnish with the remaining … Read More

Sous Vide Infused Lychee and Melon Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1 pound (0.45 kg) peeled lychee fruit 1 cup (240 ml) honeydew melon (cubed) 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/ 60C. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 3 hours. Remove pouch and submerge in an ice bath (half ice, half water) for 10 minutes. Strain the gin into a clean bottle, label, and cap. Store refrigerated for … Read More

Sous Vide Rhubarb Compote

Makes 1/2 cup (120 ml) INGREDIENTS Rhubarb stalks from 1 recipe Rhubarb Rose Syrup1 ounce (30 ml) Rhubarb Rose Syrup INSTRUCTIONS Put the cooked rhubarb and syrup into a blender or food processor fitted with a blade attachment and puree to as chunky or smooth a consistency as you desire. Store in an air-tight jar, in the refrigerator for up to 2 weeks. Stir it into yogurt, warm it slightly to pour over pistachio or vanilla ice-cream, place a dollop on panna cotta, use as a filling for hand-pies or add a bit to your next cheese plate.  

Rhubarb Rose Bellini

Makes 1 cocktail INGREDIENTS 1 tablespoon (0.5oz/ 15 ml) Sous Vide Rhubarb Compote 1 tablespoon (0.5 fl oz/ 15 ml) Rhubarb Rose Syrup 3 oz (90 ml) prosecco, icy cold   INSTRUCTIONS Spoon the compote and syrup into your serving glass. Top with prosecco and stir to combine.

Rhubarb Rose Syrup

Makes 8 ounces (240 ml) Choose vibrant red stalks of rhubarb for best color! INGREDIENTS 1/2 pound (228 g) rhubarb, cleaned, trimmed of leaves and cut into ¼” (0.6 cm) pieces 1 cup (7 oz/ 200 g) organic sugar 1/2 cup (4 fl oz/ 240 ml) water 1 teaspoon (5 ml) rose water   INSTRUCTIONS Fill and preheat the water oven to 135F/57C. Put the rhubarb into a large (1 gallon/3.8 liter) zip-closure cooking pouch. In a small saucepan, heat the sugar and water over medium-high heat, stirring until the sugar is dissolved. Pour the sugar syrup over the rhubarb, … Read More

BBQ Beef Burger

with Cipollini Onions and Blue Cheese Serves 2 INGREDIENTS For the onions 6 cipollini onions 1 tablespoon (14 g) butter ¼ teaspoon (1.25 ml) pepper ¼ teaspoon (1.25 ml) smoked salt For the burgers 1/2 pound (8oz/ 227 g) ground sirloin ¼ teaspoon (1.25 ml) pepper ¼ teaspoon (1.25 ml) smoked salt For plating ½ tablespoon (7.5 ml) high-smoke point oil 2 burger buns 1 tablespoon (15 ml) mayonnaise 2 lettuce leaves ½ cup (2oz/50 g) blue cheese ½ beefsteak tomato, cut into two thick slices   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Top and tail the … Read More

Razzmatazz Champagne Cocktail

Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Sous Vide Infused Raspberry Syrup  4 to 5 ounces (120 to 150 ml) champagne or prosecco, well-chilled 1 fresh raspberry, for garnish   INSTRUCTIONS In a chilled champagne flute or coupe, put the raspberry syrup. Top with chilled bubbly. Drop in a single fresh berry. Cheers!

Sous Vide Infused Raspberry Syrup

Courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA INGREDIENTS 2 pints (680 g) plump, fresh raspberries 4 cups (766 g) sugar 4 cups (960 ml) water INSTRUCTIONS Preheat the SousVide Supreme to 135F/57C. Put all ingredients in a zip-closure cooking pouch. Lower the open pouch into the water oven slowly until the zip closure nears the surface; zip the seal and cook for 2 hours. Remove pouch, let cool briefly, and quick chill, submerged in an ice water bath (half ice/ half water) for 30 minutes. Strain the infusion into a clean bottle and … Read More