-
Carrot Ginger Soup
INGREDIENTS 1 bag (1 pound/450 g) baby carrots 1/2 teaspoon (2.5 ml) salt 3 tablespoons (42 g) unsalted butter 1 large onion, peeled and chopped ¼ teaspoon (1.25 ml) white pepper 1 teaspoon (5 ml) minced fresh ginger 2 tablespoons (30 ml) orange zest 1 quart (0.9 liters) vegetable stock (use only what you need…
-
Broccoli, Bacon, and Cranberry Salad
INGREDIENTS 2 heads assorted broccoli, washed and cut into florettes 4 sliced bacon, diced 1/4 cup dried cranberries 1/8 cup sunflower seeds Creamy Italian Dressing (recipe follows) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/84C. Put the broccoli into a pouch in an even layer, vacuum seal as tightly as you can,…
-
Bacon Gruyere SousVide Egg Bites
Makes 6 INGREDIENTS 3 strips thick bacon, cut in half 6 large eggs ½ cup shredded Gruyere 1/4 cup small curd cottage cheese 1/4 teaspoon sea salt 1/8 teaspoon black pepper 1 tablespoon finely chopped parsley or chives chopped green onions or herbs for garnish, if desired Note: You’ll need a 6-cup silicone muffin tin…
-
Cream of Cauliflower Soup
Makes 4 to 6 servings INGREDIENTS 1 medium cauliflower, cut into florets* 1 teaspoon ground cumin 1 teaspoon curry powder ½ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste 1 small onion, peeled and diced 3 tablespoons unsalted butter 1 quart vegetable stock ¼ cup heavy cream For garnish (optional)…
-
Pumpkin Pie
Makes 1 pie (8 servings) INGREDIENTS 2 eggs ¾ cup packed brown sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 2 cups sous vide pumpkin puree 1 (12 ounce) can evaporated milk 1 prepared pie crust (homemade or commercially prepared) DIRECTIONS Preheat the traditional oven to 400F/204C. In a bowl, beat the eggs,…
-
Pork Shanks
Serves 4 Courtesy of Sandra Rosy Lotti, Toscana Saporita INGREDIENTS 2 pork shanks, cut lengthwise For seasoning the pork 2 teaspoons salt 1/2 teaspoon black pepper 4 sage leaves, minced 2 teaspoons roasted, minced garlic 2 sprigs rosemary, just the needles, minced 3 tablespoons extra virgin olive oil For the sauce 3 tablespoons extra virgin…
-
Chocolate Peanut Butter Cup Ice Cream
Makes about a quart INGREDIENTS For the custard 3 egg yolks ¾ teaspoon Cremodan-30*, optional 1 cup half and half ½ cup heavy cream 1 cup sweetened condensed milk ½ cup creamy peanut butter, softened in the microwave to thin 2 teaspoons pure vanilla extract 1 pinch fine sea salt For finishing 5 ounces (about…
-
Classic Cobb Salad
Serves 2 INGREDIENTS 2 sous vide-cooked chicken breast halves, sliced or diced 2 sous vide-cooked hard-boiled eggs, sliced or diced 4 slices bacon, diced, cooked crisp, and drained well For assembly 1 ripe avocado 1 lemon, for juice ¼ red onion, peeled and diced 1 large head Romaine lettuce, well washed, dried, and chopped 2…
-
Chocolate Chunk Ice Cream
Makes about 1 quart INGREDIENTS 3 egg yolks ¾ cup Castor (superfine) sugar 3 cups half and half 3/4 teaspoon Cremodan-30 emulsifier* ¼ teaspoon fine grain sea salt 1 teaspoon pure vanilla extract 2 tablespoons unsweetened cocoa powder 2 ounces semisweet chocolate, finely chopped Chocolate shavings and mint sprigs, for garnish, if desired. *Cremodan-30 emulsifier…
-
Pimm’s Cup a la SousVide
Makes 1 cocktail (*Note: Made with sous vide infused orange, mint, and strawberry lemonade to be made in advance.) INGREDIENTS 1 ¾ ounces Pimm’s No. 1 5 ounces Fruit Riot Lemonade 2 slices orange 1 strawberry, sliced 3 slices cucumber 1 sprig mint, for garnish DIRECTIONS In a cocktail shaker, over ice, add the Pimm’s…