Tag Archives: sousvide

Gourmet Nutty Bird Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (Multiplies easily) INGREDIENTS 2 tablespoons olive oil 2 green onions, green and white parts, chopped 2 tablespoons fresh parsley 1 pound (0.5 kg) ground turkey 1/3 cup (79 ml) pine nuts 1 tablespoon (15 ml) poultry seasoning ½ teaspoon (2.5 ml) sea salt ½ teaspoon (2.5 ml) black pepper ¼ teaspoon (1.25 ml) garlic powder ¼ teaspoon (1.25 ml) onion powder 8 large lettuce leaves 4 tablespoons (60 ml) Cranberry-Orange Relish INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 165F. In a small … Read More

Herb Roasted Chicken Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS For the chicken 1 whole roasting chicken (2 to 3 lbs/ 0.9 to 1.4 kg), fresh or thawed 3/4 cup (7.7 oz/219 g) kosher salt 1/2 tablespoon (.15 oz/4.2 g) black pepper corns 1/2 gallon (64 fl oz/1.9 liters) water Poultry seasoning and ground black pepper to taste 1/2 stick (2 oz/60 grams) unsalted butter For the Herbed Butter 2 tablespoons (30 g) unsalted butter 1 clove garlic, peeled and minced 1 teaspoon (5 ml) minced fresh rosemary or ½ teaspoon … Read More

Lemon Chicken Sous Vide

Lemon Chicken Sous Vide Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (Multiplies easily) INGREDIENTS 1 small onion, peeled, halved, and sliced 1 clove garlic, peeled and minced 2 tablespoons (30 ml) olive oil, divided use 8 chicken thighs, skin on or boneless, skinless if desired Salt and pepper to taste 1 large lemon, for zest and juice 1 ½ teaspoons (7.5 ml) minced fresh thyme or 3/4 teaspoon dried 1 ½ teaspoons (7.5 ml) minced fresh marjoram or 3/4 teaspoon dried 1 ½ teaspoons (7.5 ml) minced fresh flat … Read More

Chimichurri

Makes about 6 to 8 ounces (180 to 240 ml) INGREDIENTS 4 garlic cloves, peeled 2 cups (500 g) fresh parsley leaves 1 cup (250 g) fresh cilantro leaves 1 or 2 Serrano peppers, as desired, stemmed and seeded 3/4 cup (185 ml) extra-virgin olive oil 2 tablespoons (30 ml) sherry vinegar 2 tablespoons (30 ml) lemon juice 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) dried oregano 1/2 teaspoon (2.5 ml) salt (or to taste) 1/2 teaspoon (2.5 ml) black pepper (or to taste)   INSTRUCTIONS Place the garlic, parsley, cilantro and jalapeno into the bowl of … Read More

Rosemary and Garlic New Potatoes

Serves 4 Time 1 to 2 hours INGREDIENTS 8 to 10 red skinned new potatoes, scrubbed, rinsed, and quartered Olive oil Coarse salt Freshly ground black pepper Garlic powder 2 teaspoons (10 g) fresh rosemary, finely minced 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) rendered bacon or duck fat, or Unsalted butter (optional)   INSTRUCTIONS Preheat the SousVide Supreme to 183F/83C. Drizzle the potatoes with a scant bit of olive oil and toss to coat evenly. Season the potatoes with a sprinkling of salt, pepper, garlic powder and rosemary. Though additional fat is not necessary, if desired, put a … Read More

Parmesan Broccoli and Red Peppers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS 2 cups (459 g) broccoli florets, washed and well drained 1 clove garlic, peeled and minced ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 g) butter 2 canned roasted red peppers, rinsed, seeded, and cut lengthwise into strips ¼ cup (30 g) freshly grated Parmesan cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Season the broccoli and garlic with the salt and pepper and put into a large (gallon/3.8 liter) cooking pouch.  Add the … Read More

Sous Vide Apples and Red Cabbage

Sous Vide Apples and Red Cabbage Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS ½ teaspoon (2.5 ml) kosher salt (not sea salt) ¼ teaspoon (1.25 ml) garlic powder ½ teaspoon (2.5 ml) dry mustard ¼ teaspoon (1.25 ml) black pepper 2 packets Splenda or other non-caloric, heat-stable sweetener (equivalent sweetness to 4 teaspoons/20 g sugar) 1 small red cabbage, cored and tough outer leaves removed, chopped 1 tart apple (Granny Smith or similar) peeled, cored, and diced ¼ medium white onion, peeled and diced Juice of 1 lemon … Read More

Spicy Peach Salsa

Spicy Peach Salsa Courtesy of Chef Richard Blais INGREDIENTS 1 cup (250 ml) fresh peaches, peeled and diced 1/4 cup (60 ml) chopped yellow onion 1-2 jalapeño chiles, seeded and chopped 1 teaspoon (5 ml) grated fresh ginger 1 tablespoon (15 ml) lime juice 1 teaspoon (5 ml) balsamic vinegar Salt and black pepper to taste   INSTRUCTIONS In a bowl, stir together the peaches, onion, peppers, ginger, lime and vinegar. Season with salt and pepper to taste. Cover and refrigerate until needed. Delicious on chicken breasts, shrimp, scallops, or fish.

Port Wine Reduction

Makes about a cup INGREDIENTS 2 tablespoons (28 g) butter 1 tablespoon (15 ml) 1 large shallot, peeled and finely minced 2 tablespoons (12 g) flour 1/2 cup (120 ml) beef stock 1 cup (240 ml) port wine Salt to taste   INSTRUCTIONS In a small saucepan over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the shallots and sauté until tender. Add the flour and whisk to make a roux, cooking for about 2 to 3 minutes. Whisk in the beef stock and port and let the sauce reduce by about half. (You can … Read More

Gremolata

Courtesy of Sur La Table www.surlatable.com Serves 1 or 2 (multiplies easily) INGREDIENTS 2 tablespoons (60 ml) chopped Italian flat-leaf parsley 1 teaspoon (5 ml) lemon zest 1/2 teaspoon (2.5 ml) minced fresh garlic 2 tablespoons (60 ml) extra-virgin olive oil Salt and freshly ground black pepper   INSTRUCTIONS Combine the first four ingredients and stir to combine. Season with salt and pepper to taste. Use as a condiment for meats, poultry, pasta, or seafood.

Carrots Sous Vide

Courtesy of Richard Blais Serves 4 Time 45 minutes INGREDIENTS 4 large carrots, peeled and chopped into bite-size pieces 1 tablespoon honey Coarse salt to taste Black pepper to taste 1/2 teaspoon ground cumin 1 tablespoon unsalted butter   INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch in a single layer and vacuum/seal. Do not overfill the pouch. Cook for 45 minutes. Delicious straight from the pouch.

Beets in Orange Juice and Agave Nectar

Beets in Orange Juice and Agave Nectar Courtesy of Chef Richard Blais Serves 2 Time 30 minutes   INGREDIENTS 2 large beets, scrubbed well, trimmed, and peeled 1 tablespoon (15 ml) agave nectar 1 tablespoon (15 ml) fresh orange juice salt and pepper to taste INSTRUCTIONS Preheat SousVide Supreme to 185F/85C Cut beets into bite sizes. Mix the agave nectar and orange juice together and pour over the beets. Toss to coat. Put all ingredients into a cooking pouch, evacuate as much air as possible without drawing liquid from the pouch, and seal. Cook for 30 minutes. Delicious straight from the pouch! Or … Read More