Mohlo a Campanha (Brazilian Tomato Condiment)
Makes about 2 cups (480 ml) INGREDIENTS 2 onions, peeled and diced 2 green bell peppers, stemmed, seeded, and diced 3/4 cup (180 ml) olive oil ¼ teaspoon (1.25 ml) salt 1/8 teaspoon (0.6 ml) ground...
View ArticleChile-Lime Sauce for Grilled Meat
Makes about 2/3 cup Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry. INGREDIENTS 5 fresh jalapeño or Serrano peppers, stemmed, seeded,...
View ArticlePork 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...
View ArticleCrème Fraîche
Makes 1 cup INGREDIENTS 1 cup heavy cream 1 tablespoon live-culture yogurt (homemade or store-bought) DIRECTIONS In an impeccably clean glass jar, mix the cream and yogurt well. Cover with a paper...
View ArticleClarified Butter
Makes about 14 ounces (multiplies easily; cook multiple pouches at once) INGREDIENTS 1 pound unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the butter into...
View ArticlePumpkin Spice Butter SousVide
Makes about 2 cups INGREDIENTS 1 (3-pound) sugar pumpkin 1/3 cup light brown sugar 3 tablespoons honey ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon sea salt ¼ teaspoon freshly grated...
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Sauce Provencal (Provençal Tomato Sauce)
Makes about 1 cup (240 ml) INGREDIENTS 1 pint cherry or grape tomatoes ½ small onion, peeled and chopped finely 1 shallot, peeled and minced 5 or 6 large basil leaves, chopped 2 or 3 sprigs fresh...
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Infused Olive Oil
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes about 2 cups (480 ml) INGREDIENTS 2 cups (480 ml) olive oil Dried Infusion Flavorings of choice (see suggestions that follow)...
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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...
View ArticleMohlo a Campanha (Brazilian Tomato Condiment)
Makes about 2 cups (480 ml) INGREDIENTS 2 onions, peeled and diced 2 green bell peppers, stemmed, seeded, and diced 3/4 cup (180 ml) olive oil ¼ teaspoon (1.25 ml) salt 1/8 teaspoon (0.6 ml) ground...
View ArticleChile-Lime Sauce for Grilled Meat
Makes about 2/3 cup Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry. INGREDIENTS 5 fresh jalapeño or Serrano peppers, stemmed, seeded,...
View ArticleSpicy Pickled Pineapple
Courtesy of Adriana Martin (AdrianasBestRecipes.com) Makes about 4 cups (960 ml) INGREDIENTS 3 ounces (85 g) small Brazilian chili peppers*, whole 2 cups (330 g) fresh pineapple, diced in chunks 1...
View ArticleMaddie’s Hot Sauce
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields: 2 cups INGREDIENTS 1½ pounds (680 grams) fresh red jalapeño peppers, or your favorite hot peppers, stemmed, seeded, and roughly...
View ArticleSummer Corn Salsa
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 8 INGREDIENTS 4 ears fresh corn, shucked and washed Salt and pepper, to taste 2 garlic cloves, peeled and minced 1 jalepeno,...
View ArticleBéarnaise Sauce Sous Vide
Makes about 1 cup INGREDIENTS 2 tablespoons (8 g) chopped tarragon (fresh French tarragon is best) 2 tablespoon (10 g) chopped shallot 6 peppercorns 2 tablespoon (30 ml) white wine vinegar 2/3 cup (160...
View ArticleSauce Provencal (Provençale Tomato Sauce)
Makes about 1 cup (240 ml) INGREDIENTS 1 pint cherry or grape tomatoes ½ small onion, peeled and chopped finely 1 shallot, peeled and minced 5 or 6 large basil leaves, chopped 2 or 3 sprigs fresh...
View ArticleInfused Olive Oil
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes about 2 cups (480 ml) INGREDIENTS 2 cups (480 ml) olive oil Dried Infusion Flavorings of choice (see suggestions that follow)...
View ArticlePeach 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...
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