The Everything Guide to Cooking Sous Vide (29 page)

Szechuan Broccoli

Full of Asian flavors, this sauce has the perfect blend of sweet, salty, sour, and spicy. The broccoli goes great with sous vide chicken and rice.

Ingredients

Serves 4

3 cups small broccoli florets

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon grated fresh gingerroot

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons granulated sugar

2 tablespoons ketchup

¹
⁄
₂
teaspoon dried red pepper flakes

2 tablespoons toasted sesame seeds

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the broccoli in a large food-safe bag and vacuum seal the bag. Make sure the broccoli is placed side by side and not stacked. Use multiple bags if necessary.
   
3. Place the bag in the water bath and cook sous vide for 1 – 1
   ¹
   ⁄
   ₂
   hours.
   
4. Heat the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook for 2–3 minutes. Add the soy sauce, rice vinegar, sugar, ketchup, and red pepper flakes. Let the sauce simmer for 7–9 minutes. It should thicken slightly.
   
5. Remove the bag from the water bath. Place the broccoli in a medium bowl and toss with the Szechuan sauce and toasted sesame seeds.
   

Buttered Corn on the Cob

Corn on the cob may be the perennial vegetable side dish for summer meals. This recipe shows how to cook the cobs in the sous vide water bath.

Ingredients

Serves 4

4 cobs of corn, shucked and cleaned

2 tablespoons butter

1 teaspoon sea salt

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the corn and butter in a food-safe bag and vacuum seal the bag. Make sure the cobs are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the corn in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –3 hours.
   
4. Remove the corn from the bag. Sprinkle with sea salt and serve.
   

Ratatouille

This classic country dish from the Provence region of France is most commonly served as a side dish but can also be served as a main course with pasta.

Ingredients

Serves 4

2 tablespoons olive oil

1 medium sweet onion, diced

1 medium green bell pepper, cored and diced

2 cloves garlic, minced

2 cups peeled and cubed eggplant, no larger than
¹
⁄
₂
" pieces

2 cups cubed zucchini, no larger than
¹
⁄
₂
" pieces

2 medium tomatoes, diced

1 teaspoon sea salt

1 teaspoon dried marjoram or tarragon

¹
⁄
₂
teaspoon freshly ground black pepper

Why So Long?

Most of the vegetable recipes in this book are cooked for a much shorter amount of time than this recipe. Usually, the vegetables are in the water bath just long enough so that they are cooked through. Ratatouille, though, is more like a stew, and a longer cook time softens the vegetables and blends the flavors wonderfully.

1. In a medium skillet, heat oil over medium heat. Add the onion, pepper, and garlic. Cook until the onions are transparent and the peppers are soft, about 5–7 minutes. Cool to room temperature.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
3. In a large bowl, toss together the sautéed onion and pepper with all the remaining ingredients. Dump the mixture into a food-safe bag and vacuum seal the bag. Make sure the ratatouille is an even thickness within the bag, about 1 – 1
   ¹
   ⁄
   ₂
   " thick. Use multiple bags if necessary.
   
4. Place the bag in the water bath and cook sous vide for 3 hours.
   
5. Remove from the water bath and serve hot.
   

Chickpea and Carrot Moroccan Stew

Also known as tagine, this classic Moroccan dish has a deep blend of flavors and is perfect served alongside chicken, beef, or couscous.

Ingredients

Serves 4

2 tablespoons olive oil

2 medium sweet onions, diced

2 cloves garlic, minced

3 tablespoons tomato paste

2 tablespoons lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon paprika

¹
⁄
₂
teaspoon ground cinnamon

1 teaspoon sea salt

2 cups cooked or canned chickpeas

2 cups peeled and sliced carrots

2 medium tomatoes, diced

1 (12-ounce) can black sliced olives

3 tablespoons honey

1. In a medium skillet, heat the oil over medium heat. Add the onion and garlic. Cook until the onions are transparent, about 5–7 minutes. Cool to room temperature.
   
2. In a small bowl, mix together the tomato paste, lemon juice, and all the spices.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
4. In a large bowl, toss together the sautéed onion, tomato paste mixture, and remaining ingredients, except the honey, until evenly coated. Place the mixture in a food-safe bag and vacuum seal the bag. Make sure the mixture is an even thickness within the bag, about 1 – 1
   ¹
   ⁄
   ₂
   inches thick. Use multiple bags if necessary.
   
5. Place the bag in the water bath and cook sous vide for 3 hours.
   
6. Remove from the water bath and scoop into a serving bowl. Drizzle with honey and serve.
   

Wild Mushroom and Leek Risotto

Sautéing the mushrooms and leeks adds a welcome caramelized flavor that enhances the whole risotto dish.

Ingredients

Serves 4

2 tablespoons butter

²
⁄
₃
cup sliced leeks

2 cups sliced wild mushrooms (such as porcini, oyster, or cremini, or an assortment)

2 cloves garlic, minced

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

¹
⁄
₄
cup dry white wine

1 cup Arborio rice

3 cups chicken or vegetable broth

¹
⁄
₂
cup grated Parmesan cheese

1. In a medium sauté pan, melt the butter over medium heat. Add the leeks, mushrooms, garlic, salt, pepper, and white wine. Cook until the leeks and mushrooms are soft, about 5–7 minutes. Cool to room temperature.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
3. Place all the ingredients except the Parmesan cheese in a large food-safe bag and vacuum seal the bag. Make sure the mixture is an even thickness within the bag, about 1–1
   ¹
   ⁄
   ₂
   " thick. Use multiple bags if necessary.
   
4. Place the bag in the water bath and cook sous vide for 65–75 minutes. Every 20 minutes or so, take the bag out and mush it around with your hands to mix up the rice. Use a towel to protect your hands, as the bag will be hot.
   
5. Pour the risotto into a medium serving bowl. Stir in the Parmesan cheese and serve.
   

Risotto with Parmesan and Peas

Making risotto on the stovetop requires constant attention and regular stirring. Using the sous vide method simplifies this high-maintenance side dish and the results are creamy and delicious.

Ingredients

Serves 4

2 tablespoons butter

1 medium sweet onion, diced

2 cloves garlic, minced

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

¹
⁄
₄
cup dry white wine

1 cup frozen peas, thawed

1 cup Arborio rice

3 cups chicken or vegetable broth

¹
⁄
₂
cup grated Parmesan cheese

2 tablespoons minced fresh flat-leaf parsley

1. In a medium sauté pan, melt the butter over medium heat. Add the onion, garlic, salt, pepper, and white wine. Cook until the onion is transparent, about 5–7 minutes. Cool to room temperature.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
3. Place all the ingredients except the Parmesan cheese and parsley in a large food-safe bag and vacuum seal the bag. Make sure the mixture is an even thickness within the bag, about 1–1
   ¹
   ⁄
   ₂
   " inches thick.
   
4. Place the bag in the water bath and cook sous vide for 65–75 minutes. Every 20 minutes or so, take the bag out and mush it around with your hands to mix up the rice. Use a towel to protect your hands, as the bag will be hot.
   
5. Pour the risotto into a medium serving bowl. Stir in the Parmesan cheese and fresh parsley.
   

Chapter 14

Desserts

Apple Crisp

This recipe allows the apples to be soft and sweet, while the oat crumble stays crunchy. Serve with vanilla ice cream and a drizzle of
Dulce de Leche
(see recipe in this chapter) on top for a super-decadent dessert.

Ingredients

Serves 4

2 cups peeled and diced apples (McIntosh, Gala, Golden Delicious, or other)

1
¹
⁄
₄
packed cups light brown sugar, divided

1 teaspoon lemon juice

¹
⁄
₂
cup butter, cut into small cubes

1 cup rolled oats

³
⁄
₄
cup all-purpose flour

¹
⁄
₂
teaspoon ground cinnamon

¹
⁄
₂
teaspoon salt

Vanilla ice cream (optional)

Dulce de Leche
(optional—see recipe in this chapter)

Switch Up the Fruit!

Cobblers and crisps are very popular and there are many different varieties. This recipe can easily be modified by using a different fruit. Fresh blueberries, peaches, and raspberries all work well as substitutes for the apples.

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the apples,
   ¹
   ⁄
   ₄
   cup brown sugar, and lemon juice in a food-safe bag in an even layer and vacuum seal the bag.
   
3. Place the apple mixture in the water bath and cook sous vide for 45–60 minutes.
   
4. Preheat the oven to 350°F.
   
5. In a large bowl, cut the butter into the remaining 1 cup brown sugar, rolled oats, flour, cinnamon, and salt until it is an even consistency. Spread the mixture evenly across a baking sheet. Bake for 12–15 minutes, until golden brown.
   
6. To serve, spoon some apple mixture on a plate and top with the crumbly oat mixture. If desired, top with a scoop of vanilla ice cream and drizzle with Dulce de Leche.