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ISVA Sous Vide Recipe Collection
ISVA Sous Vide Recipe Collection
ISVA Sous Vide Recipe Collection Recipes and Articles
This impressive and creative dish utilizes sous vide in several components, yielding an outstanding dessert fit for a King or Queen.
This Raspberry Gel is great for various sweet applications and is part of our Chocolate Canelé - PB&J Style recipe.
While it looks intimidating, this classic cold soup is actually quite simple to pull off by prepping ahead and following the steps of the recipe. You'll be rewarded with a luxurious and refreshing dish that will wow your friends and family.
These are great on their own or as a garnish in several dishes, including the Porcini Vicchyssoise.
These potatoes can be used on their own, or as a fun garnish in a dish like our Porcini Vicchyssoise.
This is great in a risotto or soup, and is an essential component in our Porcini Vicchyssoise.
This sandwich is beyond delicious. The beef comes out perfectly medium rare and infusing the tallow adds some strong herbal notes to the jus and the beef itself. If you're like me, you'll probably eat as many slices of beef cold as you put it through the slicer as you do in the sandwich!
These potatoes are a great side dish for meat or seafood. They end up perfectly soft and creamy inside but crispy outside thanks to a quick trip to the broiler.
This fruity and delicious sauce is based on the flavors of Rockey's award winning liqueur. You can learn more at rockeysliqueur.com
This recipe is for my friends who love a smoky, spicy (I'm talkin' HOT) sauce. In many ways this is just a suped up BBQ sauce but it's... zestier thanks to a hit of lime juice and the chipotles in adobo, which make it so delightfully smoky and spicy.
This appetizer recipe from Heather Bilyeu with Fueling a Southern Soul couldn't be more simple. It's great to make ahead and pull out of your fridge 5 minutes before you're ready to serve. You can save time on the prep by purchasing your shrimp already peeled and deveined.
This dish was created by Lisa Keys as part of our Sous Vide Summit Grab Bag Challenge.
These fries were also part of our Sous Vide Summit grab bag challenge. The double fry insures that the ending fries are soft and tender inside and crispy outside.
This delicious pumpkin curry was a creation from our Sous Vide Summit Grab Bag Challenge.
Any traditional compote is cooked, typically with sugar and fruit. This compote is raw. Brunoise pepper and juiced pepper come together to form a thick, jam-like texture. Perfect for toast, cured meats and seafood.
The process of making perfect brunoise diced vegetables typically leaves us with waste and trim. The scraps of this are what gets juiced. Consider other vegetables like beets, carrots, or celery.
This simple recipe yields delicious and tender tomatoes that are barely encased in their skin. Pops of bright flavor will had significantly to many of your dishes.
While it sounds complicated, this recipe utilizes a very simple technique of layering flavors and textures to create a delicious and flavorful final dish.
While the look daunting, once you learn how to trim them, artichokes can be simple and quick to prepare. The key is to use lemon on them throughout the cutting process to prevent oxidation. These are great added to a salad or pasta dish.
These simple but delicious beans are great on their own, but you can also use them as a component in many other dishes.
This super easy to make créme fraiche works perfectly on a soup or in a variety of sauces - even slathered on some toasted bread.
How do you make the most delicious homemade Creme de Cacao better? Add some smoked cream to make it a Smoked Whiskey Cream! This recipe was demonstrated live during our 2022 Sous Vide Summit. It's super simple and will keep your family and friends warm all winter long. These are both great served simply over ice after dinner or mixed into a cocktail.
There's nothing more classic in the Northeast USA than a lobster roll. In this recipe, James Beshada puts a Texas spin on the Connecticut Style roll by serving the perfectly cooked sous vide lobster on Texas Toast for a yummy crunch.
There's nothing more classic in the Northeast USA than a lobster roll. In this recipe, James Beshada puts a Texas spin on the Maine Style roll by serving the perfectly cooked sous vide lobster on Texas Toast for a yummy crunch.
According to local wisdom, a last-minute cassoulet is "catastrophic." Cassoulet should be cooked, then cooled, preferably overnight, then cooked and cooled again -- at least three times. Multiple slow simmering's allow the beans to absorb the rich flavors of the sausage and duck confit until they become velvety and plush while still maintaining their shape and integrity. This recipe is ideally made over the course of three to four days, so you'll need to plan ahead.
Sous vide is a great technique to ensure tender, evenly cooked beans that don't burst during the cooking process. These are great in a variety of dishes, blended into a dip, or just eaten on their own.
This quick and easy preparation yields soft and sweet garlic cloves perfect for sauces, dips, or just spreading straight on crusty bread.
This classic and simple to make dish is an essential component in cassoulet. It's also incredibly versatile and can be used in anything from salads to stews and beyond.
While it looks like a lot of ingredients, this recipe is actually quite simple at its core. Cooking the thighs sous vide in the super flavorful and aromatic sauce produces perfectly tender and juicy chicken that's sure to impress.
This simple and fast recipe was part of our Regional Cuisine showcase and highlights the fresh fish that's abundant in Chelsea's hometown in the Pacific Northwest!
With sous vide, you can be guaranteed you'll have perfectly tender octopus every time! Not only is it healthy and DELICIOUS, but it's a real show-stopper when you want to cook to impress.
If you love the bright taste of grapefruit and want to enjoy it with some floral gin then this sous vide grapefruit gimlet is exactly what you are looking for. It is a simple to make but complex tasting cocktail that combines a sous vide grapefruit cordial with some gin and is served over ice. The cordial packs a huge citrus punch that makes this drink leap out of the glass.
The takes a classic cocktail and uses sous vide to kick it up a notch! The sous vide mint julep comes out brighter and cleaner than when done traditionally and if packed full of minty goodness. Plus the sous vide mint syrup can be stored for a few weeks and used in a variety of other cocktails.
This sous vide squash is quick pickled using the sous vide process to speed up the pickling process. It's then pureed in one of two ways to create the perfect side for many upscale meals, especially James Briscione's sous vide Venison.
Blueberry and lavender are a classic combination and this dish uses them in a sous vide infused cream, and a sous vide panna cotta. It's complex and delicious!
This sous vide lamb burger is an amazing combination of flavorful lamb with a garlic aioli. It's all rounded out with some feta cheese and tomato slices. It's the perfect way to make the best lamb burger you've even cooked!
First the olive oil is infused using sous vide with black garlic, herbs and mushrooms, then it's finished off with a hot charcoal briquette for smoke flavors.
This unique flavor combination uses sous vide infusing to add fresh ginger to macadamia nut oil for an amazing and versitile infusion.
When you are looking for a flavor kick, turn no further than this chili, onion and garlic sous vide infused olive oil. It's a great finisher for any dish.
This sous vide shrub uses fresh rhubard for a bright and fruity shrub that can be used as is, with club soda, or as the base for cocktails and sauces.
The gently heated sous vide cream infusion brings out the flavors of lavendar and blueberry while still staying silky smooth, it's great for drinks or desserts!
This sous vide infused honey syrup recipe combines pear and ginger with a splash of lime juice to round out a great syrup for cocktails and drinks.
Demerara sugar adds a different profile to cocktails, and creating a demerara simple syrup with it makes it easy to add to cocktails, shrubs or other drinks.
Making a sous vide infused pumpkin spice simple syrup gives you an easy way to have it on hand for your latte, cocktail, or other drink.
In this sous vide porter recipe, Doug shows you how to create an amazing beer using your circulator, keeping your mash temperature steady throughout.
Using sous vide to infuse the cocktail melds the flavors and results in an incredible final drink with bourbon, cinnamon, nutmeg and bananas.
This sous vide hot buttered rum takes a traditional cocktail and elevates it to something really, really special.
These sous vide Moscow Mules use jalapeno, ginger, and orange to infuse the vodka and transform the classic cocktail into something unique and original!
This is one of my favorite sous vide infusions. It takes an American classic dessert and shifts it into your cocktail glass!
In this sous vide recipe, sparkling Prosecco is infused with sweet summer cherries and slivered almonds with sous vide.
Nothing is as simple as...sous vide vanilla ice cream? This is a great master recipe that you can take in any flavor direction you want!
A Pear Frangipane Tart is a classic dessert and using sous vide to infuse even more flavor into it is hard to beat.
My version of sous vide creme brulee produces an unbelievably smooth and creamy textured brûlée with the perfect balance of sweetness and vanilla flavor.
The perfect holiday dessert, this sous vide eggnog cheesecake combines everyone's favorite holiday beverage with a rich and decadent cheesecake.
Making ice cream is never easier than when you sous vide the base. For this recipe it infuses espresso milk stout into the base for a rich, flavorful ice cream.
Combined with some toasted pine nuts and baby shisho, this dish elevates the simple sous vide creme caramel into something decadent and amazing.
This recipe combines a classic sous vide pot de creme with a sweet and fruity passion fruit sauce for a rich and complex dish.
Sous vide makes pot de creme simple to make, and when topped with orea crumbles and smoked sea salt it is delicious and decadent!
Lisa uses the sous vide to perfectly cook this rich and decadant chocolate cake that is topped with nutella mascarpone and raspberries for the perfect dessert.
This delicious sous vide chocolate custard filling is added to a pre-baked pie crust and finished in the oven for a rich pie slice that is silky smooth.
I was first inspired for these sous vide adult gummies recipe from ChefSteps and I took it and applied it to making fun snacks for parties.
This sous vide Christmas Strudel is Aussie style. It uses a sous vide fruit filling and vacuum infused fruits for additional flavor.
Sous vide cranberry apple pie uses cranberries to round out the flavors, and sous vide to ensure the perfect consistency and a golden brown crust.
Why sous vide apples before baking them into a pie? There are several reasons but the absolute control over the texture is the biggest one!
I have made it many times, as it's a crowd-pleaser! Rich, creamy and 'just enough', these little sous vide pot de creme desserts don't last long in our house
Mac and Cheese ice cream is a unique take on the common sous vide ice cream base, with a richness, smokiness, and depth of flavor that is hard to beat!
Starbuck's sous vide egg bites are easy to make at home and take in many different directions like the addition of fresh tomatoes and herbs!
This sous vide whipped ricotta cheese recipe doesn't use the whey but uses whole milk. It offers a richer and higher yield than its whey counterpart.
Sous vide beluga lentils were one of the most amazing things we tried at our initial ISVA conference and are actually very easy to make at home!
A high fiber, no-fat and low-calorie option to keep your family and friends reaching out for more of this delicious sous vide kidney bean dip.
This sous vide compote has brunoise pepper and juiced pepper forming a thick, jam-like texture that is perfect for toast, cured meats and seafood.
This was inspired by the French Laundry cookbook, for this sous vide eggplant "fondue" technique where it is cooked low and slow.
This sous vide eggplant croquant recipe has been streamlined and stripped down for efficiencies, making it fast to put together and easy to add to other dishes.
This sous vide tomato sauce is rich, thick and has amazing body in it.
My next experiment was with a sous vide fennel fondant and it turned out great. The recipe is very simple and very tasty, and is easy to make vegetarian.
Sous vide eggplant takes on such wonderful flavours and provides them with a velvety texture and this works as a vegetarian starter or a divine side for lamb.
Tacos that combine sous vide halibut with a crunchy cabbage slaw and a bright and fruity mango salsa mean you won't be able to eat just one!
This in an upscale version of sous vide Sole Veronique that belongs on the menu of any high end restaurant.
Tender sous vide lobster covered in a creamy white wine sauce all served over some al dente pasta is the perfect way to consume lobster!
This sous vide grits recipe adds shrimp, shitake mushrooms, and tops them all with chopped chives for a meal that work for breakfast, brunch, or dinner!
Cooking perfectly tender calamari with no worries of turning it into rubber, I combine it with some sous vide shrimp and creamy pesto pasta for an easy meal.
Sous vide scallops combine wtih pickled vegetables and a rich pomegranate reduction for an upscale, elevated dish that is perfect for any special occassion.
Sous vide venison loin is combined with marinated and charred maitake mushrooms, squash puree and pickled squash for a complex and elegant dish.
Combining the sous vide elk with a flavorful blackening rub and sweet potato mash rounds out the dish with amazing flavors.
Sous vide croccdile is one of the more unique dishes we've seen here at the ISVA! Combined with a salva verde and root vegetable 'swamp' elevates it even more!
Inspired by Chef James Briscione's smoked ricotta cheese, I had sous vide rabbit and I wanted to create a delicious sauce to toss it with for a pasta dish.
Using sous vide on fried chicken before frying removes any concerns about it being cooked through and results in juicy chicken and a crispy crust every time.
Sous vide turkey breast is a classic that once made makes it hard to go back to the more traditional version. Bacon and a white wine sauce finishes the dish.
Chef Dale Prentice takes a classic British recipe and takes it in all new directions by infusing the sous vide confit chicken with spicy salami.
In this recipe sous vide duck is paired with a rich cherry sauce and amazing mushroom bacon for a rich, sweet, and decadent dish.
Herby chimichurri combines perfectly with tender sous vide chicken thighs, elevated this classic dish into something that can be served at any meals.
After making a Turkey Porchetta at Thanksgiving, I decided to adapt it to be a year round dish and this elevated sous vide chicken porchetta was the result.
This sous vide breakfast sausage is juicy, flavorful and very versatile. It can be used in stir fries, accompanied with eggs for breakfast or in a casserole.
This is my master recipe for chicken breast and looks at a few of the considerations you should have in mind as you cook it.
BBQ pork is a classic Chinese preparation and Carmen and Kevin have perfected their sous vide char sui version. It's a juicy, flavorful take on the traditional.
I set out to replicate a traditional Milanese dish with this delicious sous vide pork Milanese burger recipe.
What in the world are 'Pig Wings' you ask? Well, they are not from flying pigs but they ARE amazing when cooked sous vide and finished on your smoker!
What is the only thing that can make pork taste better? More pork! Wrapping this sous vide pork tenderloin with bacon adds a ton of flavor.
This is my take on tortilla soup, a spicy, sour, rich and flavorful meal in a dish! It uses sous vide pulled pork as the base protein.
Sous vide pigs ears takes a traditional dish and simplifies the process. Serves with a flavorful sauce, this elegant dish is ready for your next date night!
Using sous vide bacon makes the belly incredibly and it just needs a quick sear on each side to add the crunch and texture we love with BLT sandwich.
Sous vide boar tenderlon is very similar to it's pork counter-part and a cherry chutney rounds out the dish perfectly.
Sous vide pork chops are pretty common but this version takes the critical step of adding a flavorful panko and flour crust that is filled with fresh herbs.
Growing up, my grandma would make these for every family gathering, they were a crowd favorite. Using sous vide baby back ribs simplifies the whole process.
What better way to spice up sous vide St Louis ribs than with a home made mole spice rub and sauce, perfectly cooked and full of flavor every time!
These sous vide St. Louis ribs use a flavorful rub for a smokey flavor that doens't overpower the meat itself.
These sous vide baby back ribs turn into BBQ Heaven with a mouthwatering sweet and tangy sauce. Easy enough to do with a toddler running around!
Sous vide ribs might take a while to cook, but it's all hands off and they are definitely worth the wait in the end!
Using sous vide on the pork belly burnt ends results in a tender meat than is perfect when tossed with your favorite BBQ sauce and rub!
Making Juicy Lucy Hamburgers sous vide allows you to dial in on the perfect doneness, making them even juicier than normal!
Tender sous vide chuck roast medallions pair with a rich red wine and mushroom reduction for the perfect fancy dinner night dish.
Beef Rendang made with sous vide takes the national dish of Indonesia and makes it time consuming to watch over as it always stays the perfect temperature.
These sous vide Asian flank steak tacos are an easy and flavorful way to kick up your taco game, especially when combined with this flavorful marinade.
Sous vide prime rib is one of my favorite things to cook for the holidays and everyone in my family looks forward to dinner when I make it!
Compared to the traditional preparation, these sous vide lamb shanks come out a juicy medium instead of the more classic braise-like and fall apart texture.
Many people sous vide lamb loin, but this recipe also takes advantage of lower temperatures to create sous vide creme fraiche and sous vide black garlic.
This sous vide lamb roast recipe combines the tender roast with an Armenian-style red wine marinade that is finished off with a side of flavorful vegetables.
The lamb sandle is cooked sous vide for perfect tenderness and leek ash offers a salty and bitter component to cut through lamb's natural fattiness.
This sous vide lamb chops recipe makes my 7 year old daughter do a happy dance so I just had to name it after her!
Using sous vide for a gyro is a great way to ensure that it is juicy and tender, locking in the amazing flavors of this traditional dish.
Sous vide Ragù alla Bolognese is not your typical dish but it takes the best of the Italian classic and uses sous vide for the precision and great control that it offers.
Using a sous vide ragu made from short ribs ensures tender meat and a flavorful sauce, all with no giant pot to clean!
This sous vide meatloaf recipe takes a classic Mid-Western dish are elevates it through perfect cooking and a flavorful maple-bourbon mustard glaze.
Sous vide short ribs are the perfect meat for Korean-style lettuce wraps.
This sous vide osso bucco short ribs are the perfect date night dish! Combined with some mushrooms and lemon garlic pasta will have your SO drooling!
Ice cream in a sous vide short rib dish may sound strange, but the rich creaminess and sweetness of ice cream gives the beef a depth that is hard to duplicate.
Tri-tip is a classic sous vide recipe and using a dry rub to kick up the flavor is a quick and easy way to take it in multiple directions.
Watch out New York! This homemade sous vide pastrami recipe combines the classic spices with some smoke to transform a corned beef base into something magical.
Can brisket actually be medium rare? Sous vide brisket can! It's tender, juicy and a great take on a Texas BBQ classic!
Tender sous vide beef brisket is combined with sweet and smokey bourbon and bacon peach glaze. It's the perfect dish for any BBQ!
This award winning recipe will show you how to make amazing sous vide pie at home...pies that have won national blue ribbon awards!
This is the perfect surf and turf dish! In true Maryland style, I used jumbo lumb crab and lots of old bay for a new twist with classic sous vide steak Oscar recipe.
It's hard to beat duck fat mushrooms! They are so rich and decadent and pair wonderfully with a beefy sous vide hanger steak.
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