Tag Archives: vivian peterson

Sous Vide Copper River Salmon

Courtesy of Vivian Peterson of V Top Secret Chef Learn more about this Seattle Sous Vide Cooking class here. Serves 4 INGREDIENTS 4 Salmon fillets, skin and pin bones removed Seasonings of your choice* 1 tablespoon (15 ml) high smoke point oil for searing   INSTRUCTIONS  Fill and preheat the SousVide Supreme to 125F/51.5C. Season the salmon with salt and pepper and the seasonings of your choice; put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 15 to 30 minutes, depending on thickness of the fish, for a medium rare. When the … Read More

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