Tag Archives: sousvide

Short Ribs and Mashers

Courtesy of Chef Paul MacryServes 4 INGREDIENTS For the short ribs 4 short ribs, each 3 inches Salt and pepper to taste Oil for searing 1 tablespoon (15 ml) olive oil 1/2 onion, peeled and diced 1 stalk celery, trimmed and diced 1 carrot, peeled and diced 2 cloves garlic, peeled and minced 1 sprig thyme 2 tablespoons (30 ml) tomato paste 4 ounces (120 ml) red wine For the mashers 1 pound (454 g) creamer red potatoes Salt and pepper to taste 2 ounces (56 g) butter 2 ounces (60 ml) cream 1 tablespoon (15 lm) fresh chives, minced … Read More

Lychee Vodka and Cordial

Makes about 48 ounces (860 ml) INGREDIENTS For the vodka 15 lychee nuts, canned 1 bottle (750 ml) vodka For the cordial 3 cups (710 ml) simple syrup DIRECTIONS Fill and preheat the SousVide Supreme water oven to 153F/57C. Put the lychees and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible from the pouch and zip it closed. Submerge the pouch in the water oven to cook for 1 hour. Remove the bag and submerge it in an ice water bath (half ice, half water) for … Read More

Peach Chutney

Makes about 1 cup (240 ml) INGREDIENTS 1/2 pound (228 g) peaches, peeled and diced small 1/2 cup (75 g) raisins, coarsely chopped 1 clove garlic, peeled and minced 1/2 (about 38 g) yellow onion, peeled and diced small 1/8 cup (30 g) chopped preserved ginger 1 teaspoon (5 ml) chili powder 3/4 teaspoon (4 ml) mustard seed 1/4 teaspoon (1.25 ml) curry powder 1/4 cup (50 g) packed brown sugar 1 tablespoon (15 ml) pickling spice (recipe follows) 1 tablespoon (15 ml) olive oil 1/8 cup (30 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water … Read More

Jalapeno Vodka

Makes 750 ml INGREDIENTS 2 fresh jalapeno peppers 1 bottle (750 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme to 147F/64C. Cut the peppers in half and remove the stems, seeds and veins. Put the peppers and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 2 hours. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes. Strain the infused vodka into a clean bottle with … Read More

Veggie Burger Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes 4 gluten-free, veggie burgers INGREDIENTS 1 cup (200 g) dried black beans, soaked overnight, rinsed and drained 28 ounces (800 ml) vegetable stock or water, divided use 2 ½ teaspoons (12.5 ml) sea salt, divided use 1 ½ cup (240 g) medium grain brown rice 1 tablespoon (15 ml) oat bran 1/4 cup (60 ml) favorite barbecue sauce 2 tablespoons (28 g) diced sous-vide cooked beets* 2 tablespoons (30 ml) green onions, minced 1 tablespoon (15 ml) celery, minced 2 tablespoons (30 ml) bell pepper, finely chopped 1 tablespoon (15 ml) … Read More

Coarse Grain Mustard with Stout

Recipe and photo courtesy of Sally McColl (svkitchen.com) Makes 3 to 4 cups INGREDIENTS 1 bottle (12-ounce/360 ml) Samuel Smith’s Imperial Stout (or an equivalent) 1 cup (240 ml) good-quality red wine vinegar 1½ cups (350 ml) brown or yellow mustard seeds 1 tablespoon (15 ml) kosher salt 1 teaspoon (5 ml) freshly ground black pepper ¼ teaspoon (1.25 ml) ground cinnamon ¼ teaspoon (1.25 ml) ground cloves ¼ teaspoon (1.25 ml) ground allspice ¼ teaspoon (1.25 ml) ground nutmeg (preferably freshly grated) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 120F/49C. Put all the ingredients into a … Read More

Spicy Eggs Sardou

Serves 2 (multiplies easily) INGREDIENTS 4 large eggs 1 1/2 tablespoons (22.5 ml) olive oil ¼ teaspoon (1.25 ml) dried red chili flakes (or to taste) 4 scallions, trimmed and green and white parts chopped 1 clove garlic, peeled and minced 1 teaspoon (5 ml) ground dried mustard salt and pepper, to taste 12 ounces (340 g) baby spinach leaves, washes well and dried For plating – have ready toasted English muffins for serving, optional  thin slices prosciutto or Serrano ham, cut chiffonade prepared Hollandaise sauce, if desired smoked paprika, for garnish cayenne pepper, for garnish chopped chives garnish DIRECTIONS … Read More

Red Hot Mama Blood Mary

Makes a pitcher of about 8 cocktails INGREDIENTS For the cocktail 1 quart (960 ml) tomato juice or vegetable juice cocktail 1/4 cup (60 ml) Worcestershire sauce 1/4 cup (60 ml) prepared horseradish 1/2 cup (120 ml) fresh lime juice 16 ounces (480 ml) Jalapeno Vodka Ice For rimming glasses 2 tablespoons (30 ml) coarse salt 2 tablespoons (30 ml) coarsely ground black pepper 2 tablespoons (30 ml) celery salt For garnish (your choice) Pitted Olives Wedges of lemon and lime Pickled Green Beans or Carrots Celery Stalks DIRECTIONS In a large pitcher, mix all cocktail ingredients together, stirring well. … Read More

Salmon Burgers Sous Vide

Serves 4 INGREDIENTS 1 pound (454 g) salmon, skin and pin bones removed 5 tablespoons (80 g) kosher salt, for brining 1 quart (0.9 liters) water, for brining 2 tablespoons (30 ml) Dijon mustard 1 tablespoon (15 ml) mayonnaise 1 lemon, for juice and zest 3 to 4 dashes Tabasco hot pepper sauce, or to taste 2 scallions, cleaned and chopped 2 tablespoons (24 g ) capers, rinsed and drained 3/4 cup (90 g) breadcrumbs, dried 2 tablespoons (20 g) ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) freshly ground black pepper, or more to taste 2 tablespoons (30 … Read More

Hot Chili Chutney

Makes about 1-1/2 cups (360 ml) INGREDIENTS 5 medium-sized hot chili peppers, such as jalapeños or fresnos 2 medium red bell peppers 1 medium red onion, peeled and chopped 1/2 tablespoon (7.5 ml) finely chopped fresh rosemary 1 bay leaf 1/2 teaspoon (2.5 ml) ground cinnamon 1/4 teaspoon (1.25 ml) Kosher salt 1/4 teaspoon (1.25 ml) freshly ground black pepper 1/2 cup (100 g) brown sugar 1 tablespoons (15 ml) balsamic vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Meanwhile, roast the peppers over the flame of a gas stove, on a grill, or under the … Read More

Crispy Fried, Sous-Vide Pig’s Ears

Courtesy of Marvin Gapultos (Burnt Lumpia) Makes 2 ears, but can be easily doubled. INGREDIENTS For the cure 1/2 teaspoon (2.5 ml) kosher salt 1/2 teaspoon (2.5 ml) smoked paprika 1/2 teaspoon (2.5 ml) freshly ground black pepper 1 teaspoon (15 ml) raw sugar 2 garlic cloves, smashed and peeled 2 bay leaves 2 fresh, cleaned pig’s ears For the confit 4 tablespoons (60 ml) coconut oil, divided use For frying/finishing High smoke point vegetable oil Fine sea salt 2 tablespoons (30 ml) fresh parsley, chopped fine For dipping sauce 1/4 cup (60 ml) Filipino coconut vinegar or white distilled … Read More

Honey Glazed Sunchokes

Courtesy of Sous Vide Supreme Culinary Specialist, Madeline Fiore Serves 2 to 4 INGREDIENTS 1 pound (454 g) sunchokes, washed, trimmed, peeled, and sliced into ½-inch (1.25 cm) rounds 3 tablespoons (43 g) butter 2 tablespoons (30 ml) honey ½ teaspoon (2.5 ml) lemon juice Sea salt, to taste Garnish: chopped chervil or parsley (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Put the sunchokes, butter, honey, lemon juice and, sea salt in a single layer into a large cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour … Read More