Tag Archives: sousvide

Easter Ham and Eggs Scramble

Serves 2 (Easy to make in multiples, but keep each pouch to this amount for even cooking.) INGREDIENTS 4 spears asparagus, trimmed and diagonally cut into 1/2-inch (1.25 cm) pieces 1/4 red bell pepper, seeded, cored, and diced small 1/4 sweet onion, peeled and diced small 1 tablespoon (14 g) butter 4 eggs, beaten well 2 ounces (57 g) cooked ham, diced small 1 ounce (30 ml) heavy cream 1/2 teaspoon Herbes de Provence Salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75F. In a skillet, over medium high heat, sauté the asparagus, bell … Read More

New York Strip Steak Sous Vide

Serves 4 INGREDIENTS 4 (2-inch/5 cm thick) New York strip steaks salt and black pepper to taste finely minced fresh rosemary (or other herbs) 4 tablespoons (60 g) rainbow peppercorns, crushed 2 tablespoons (28.5 g) butter 3 garlic cloves, crushed and peeled   INSTRUCTIONS Fill and preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) Sprinkle both sides of meat lightly with salt, pepper, and rosemary. Vacuum seal each steak in a cooking pouch. Submerge the pouches in the water oven and for at least 4 hours (and up to … Read More

Chile Lime Salmon Sous Vide

Serves 2 INGREDIENTS For the salmon 1 pound (0.45 kg) filet salmon (about 1-inch/2.5 cm thick), skin and pin bones removed 1 ½ teaspoons (7.5 ml) Maldon sea salt (or Kosher salt) 4 kafir lime leaves 1 Thai red chili, split and seeded 4 slices fresh lemon For Serving Commercially prepared wasabi cream Raspberry Chipotle or Red Pepper Chile Glaze (recipes follow) Pickled Blueberries INSTRUCTIONS Cooking the salmon Fill and preheat SousVide Supreme to 126F/52C. (or your preferred degree of doneness for salmon.) Cut the filet into two similarly sized pieces; season each one lightly with salt or brine beforehand. (We recommend … Read More

Sous Vide Quick Poached Eggs

Serves 1 to 24 INGREDIENTS 1 to 24 eggs in their shells   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/ 75C. Gently drop the eggs (as many as you need) into the water oven. At this temperature you MUST set the timer for 15 minutes and remove the eggs at that point. (Leave them too long and you will have lovely hard boiled eggs! If you don’t want to time them, set your water oven to 148F/ 64C and leave them an hour or longer.) Gently lift the eggs from the water (using the lifting rack of the … Read More

Fresh Pea Puree

Serves 4 or more Ingredients 1 recipe cooked Fresh Green Peas 1/2 to 1 cup (120 to 240 ml) chicken or vegetable broth (you may not use it all) Salt and pepper to taste Instructions Put the cooked peas and about 1/4 cup (60 ml) of the broth into a blender and puree. Add more broth, a splash at a time, until the puree is smooth and reaches the desired consistency–thicker or thinner as the occasion demands. (All the whole cup or even a second cup and you’ll have a lovely, velvety green pea soup!) Check the seasoning level and add … Read More

Sous Vide Minted Baby Heirloom Carrots

Serves 2 to 4 INGREDIENTS 1 bunch baby heirloom carrots, washed, trimmed, and sliced into coins 1 teaspoon (5 ml) olive oil Salt and pepper to taste Fresh mint leaves, minced   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put carrots into a small (quart/0.9 liter) cooking pouch. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 30 minutes. Remove carrots from pouch, sprinkle with mint, and serve

Butter Poached Sous Vide Lobster

Serves 2 INGREDIENTS 2 (4 to 5 ounce/115 to 145 g) lobster tails, defrosted, 6 tablespoons (86) unsalted butter, cut into pieces Kosher or sea salt 1 sprig fresh tarragon Fresh lemon wedges for serving   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Remove the meat from the lobster tails in one piece. Arrange the lobster tails side by side in a small (quart/0.9 liter) cooking pouch. Add the butter, a scant pinch of salt, and the tarragon to the pouch and vacuum seal. Submerge the pouch in the water oven to cook for 20 to 30 minutes. … Read More

Chocolate Zabaglione

Serves 6 INGREDIENTS 8 large egg yolks 1 cup (192 g) sugar Pinch salt 1/2 cup (120 ml) dry Marsala 1/3 cup (37 g) unsweetened cocoa powder 1/4 cup (60 ml) whipping cream, or heavy cream 1 pound (0.45 kg) fresh strawberries, washed, hulled, and quartered   INSTRUCTIONS Fill and preheat the SousVide Supreme to 165F/74C. Meanwhile, in a bowl, whisk together the egg yolks, sugar, salt and Marsala. Add cocoa powder and whisk until completely combined, then add cream and whisk well. Pour the egg mixture into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ … Read More

Lobster Linguini Sous Vide

Courtesy of Pam McKinstry (svkitchen.com) Serves 4 INGREDIENTS For the linguini 4 (4 to 5 ounce/115 to 145 g) lobster tails, defrosted, 4 tablespoons (57 g) unsalted butter, cut into 4 pieces, divided use Kosher or sea salt 3 tablespoons (45 ml) minced fresh tarragon, divided use 12 ounces (340 g) dried linguine 3 tablespoons (45 ml) very finely minced shallot Pinch of red pepper flakes, or to taste ⅓ cup (80 ml) dry white wine ½ cup (120 ml) Cheater’s Lobster Stock (recipe follows) 6 to 8 ounces (170 to 225 g) baby spinach 2 tablespoons (30 ml) crème … Read More

Tiramisu Martini

Courtesy of Ivaylo Peshev, Trattoria Vittoria, Santa Barbara, CA Serves 1 INGREDIENTS Ice cubes 3/4 ounces (22 ml) Coffee Vodka Cordial 1 ½ ounces (45 ml) Godiva Black liqueur 1 ½ ounces (45 ml) Godiva White liqueur ½ ounce (15 ml) Nivan Vanilla Cognac ¼ ounce (7.5 ml) chocolate syrup, for garnish Grated chocolate or cocoa powder, for garnish   INSTRUCTIONS In a cocktail shaker, put ice and all remaining ingredients, except garnishes and shake well to chill. Drizzle a web of chocolate syrup into a martini glass. Strain the cocktail mixture in the glass. Garnish with a sprinkle of grated … Read More

Coffee Vodka Cordial

Makes about 1 ½ quarts (1.5 liters) INGREDIENTS 1 bottle (750 ml) vodka (or grain spirits) 6 tablespoons (90 ml) whole dark roast coffee beans 3 cups (710 ml) simple syrup   INSTRUCTIONS Fill and preheat the water oven to 135F/57C. Put the vodka and coffee beans into a zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the pouch closed. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking. Remove the pouch and submerge it in an ice water bath (half ice, … Read More

Jambalaya Sous Vide

It’s Mardi Gras, so as they say in Nawlins: laissez les bon temps rouler! What better way to celebrate than with one of the signature dishes of the Louisiana bayou’s world famous cuisine: Jambalaya. Filled with chicken and seafood and Cajun flavor, it’ll taste like you worked all day. We’ll keep your secret that the SousVide Supreme did most of the work for you! Serves 4 (to multiply, make multiple pouches) INGREDIENTS For the chicken 4 ounces (115 g) chicken, diced 12 medium shrimps, peeled, deveined and chopped 1 tablespoon (15 ml) Creole seasoning 1/4 teaspoon (1.25 ml) salt (or … Read More