Vegetables don't have to be those plain over-cooked limp things that your mother used to serve when you were little. Today with little effort you can make fancy, perfectly cooked veggies every time. Sous vide is just the ticket for an easy dinner side such as sous vide sweet and spicy glazed carrots or a refreshing sous vide butter poached beet salad. You can even add a modernist twist by changing the texture to something unexpected like a roasted sweet potato soup foam or a roasted parsnips with carrot froth.
The sweetness of sous vide sweet potatoes is perfectly offset by the spices and poblano pepper in this recipe, resulting in a complex mix of flavors that is a great addition to many meals. You can serve this alongside almost any protein, but chicken and turkey are my go-to options with it. I also will take this when we do potluck dinners with friends since it travels well.
I made my creamy sous vide parsnip soup into a lighter version that still retains much of the creaminess of the original while using much less butter and cream. The soup will get smoother and smoother the more chicken stock you add, so you can tailor it to the texture you prefer. I love to serve it with some hearty whole grain bread you can use to sop up all the soup.
Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!
Flank steak is one of the most flavorful cuts of meat and cooking it sous vide for an extended time tenderizes it into something amazing. I eat flank steak in a lot of different ways, but for this recipe I serve it on top of a vegetable stir fry that is popping with flavor and top it all with a pea pesto.
Asparagus can be cooked many different ways, but using sous vide can remove most of the timing pressure. I especially like using sous vide on the thicker asparagus, since the lower temperature allows it to cook through without overcooking the outsides. For this recipe I like to combine the cooked asparagus with some olive oil infused with shallots and garlic then top it all off with some tarragon and lemon zest.
Crisp, tart pickles are a constant in my refrigerator but many store-bought brands are filled with sweeteners and stabilizers. Making sous vide pickles at home allows you to use only the ingredients you want and they are especially tasty when cucumbers are in season at the farmers' market.
Sous vide chicken breast is always flavorful and moist, but you don't always just want to eat it by itself. This recipe combines it with a simple vegetable stir fry that bulks it out and bumps the flavor, all the while still being super simple to put together. It's a great go-to weeknight meal when you want something easy to make that is still tasty.
Cauliflower might be on the bland side, but when sous vided then combined with chickpeas, cherry tomatoes and red bell pepper, it turns into a flavorful and filling side. With the addition of tart lime juice and spicy jalapeño pepper it's a complex dish that comes together in no time.
Earthy beets are a great combination with bright oranges and rich goat cheese. It is rounded out with some sweet balsamic vinegar and woody toasted walnuts. Beets work great with sous vide and turn out tender without drying out any.
Lately I've been playing around a lot more with sous viding boar. It's very similar to regular pork, but it has a slightly funkier, gamey taste that I like, especially when paired with a heavier side like this sweet potato and corn salad. I like to top it off with some microgreens, but any type of sprouts or greens will work to add some crispness and texture to the dish.
There are many types of beef sausage, and while I do love pork and Italian sausage, sometimes I want a change. Beef sausage has a different texture and flavor that I really love, especially when paired with something lighter like this roasted cauliflower salad. I think sous vide beef sausage is the perfect summer meal, particularly when finished on the grill.
I seasoned the sous vide pork loin with salt, sealed it, and cooked it at 140°F (60°C) for about 3 hours. It usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my beef, lamb and pork pasteurization chart. I finished off with a light sear to add a little color and then cut it into 1" (2.5cm) slices. I picked an olive medley and a freekeh salad to complement this simple sous vide pork loin.
Using sous vide to glaze turnips is a simple process that results in a great side dish, especially when combined with umami-rich miso. You can also briefly cook turnips and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as carrots, radishes, and parsnips.
The entire cooking process for rustic roasted garlic mashed potatoes is done in the sous vide machine to speed up the process and rely on higher temperatures to full tenderization. These mashed potatoes are hearty, chunky, and full of bold flavors.
This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.
This recipe makes a tender and moist side dish by lightly poaching tomatoes in the sous vide machine. The tomatoes are just heated through, not broken down so I throw them in with the sous viding meat at the very end. How convenient is that!
Create a perfect version of a traditional pot roast by sous viding it. The meat is fall apart tender and very juicy. In this recipe I lighten it up with a medley of roasted vegetables and brighten it up with a lemon vinaigrette!
I really like rich Italian sausage paired with a sweet and spicy maple-acorn squash puree. This recipe adds some heat with some chipotle powder and lightens the puree by incorporating some milk. Fun meal for a casual dinner with friends!
Butternut squash is a fun winter squash that is often made into a soup or puree. For variety I like to combine the sous vided squash with walnuts, goat cheese, sage and a drizzle of maple syrup for a chunky savory and sweet salad.
Roasting parsnips gives it an almost nutty taste, which holds up well to a topping of chipotle-carrot froth. The modernist ingredient of xanthan gum is used in the froth to help it retain the bubbles generated in the whipping siphon. This is a fun dish to serve as an appetizer or starter plate.
Roasted red peppers are a classic Italian offering and this recipe uses the whipping siphon to aerate them into a light, smooth soup. The amount of agar can be adjusted to
easily control the thickness of the soup. In addition to serving it as a soup, this foam can be used in many
different ways to turn traditional dishes into modern masterpieces.
Looking to take your guests by surprise visually but still deliver that familiar and well-loved taste of peas and carrots? This recipe tops a roasted carrot plank with pea pudding and some pancetta for added flavor and texture. Zip it up with a modernist twist!
Sous viding sweet summer corn is one of my favorite methods to prepare it. Because it only needs a little heat to break down the outer layers of the kernels the cook time is pretty short, only about 15 to 25 minutes. This recipe cooks the corn with butter then finishes it with fresh basil and lime zest.
For this dessert I've taken the components from my mom's sweet potato casserole and broken them down into a modernist dessert. I take crispy sweet potato chips and top them with a fresh orange and brown sugar marshmallow. Then I finish it with a drizzle of molasses for extra flavor.
This recipe makes a clean and fresh tasting pea pesto dip that works great with just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. This party favorite is quick and easy to put together and can be made with defrosted frozen peas - however, if you have access to fresh spring peas it'll be even better!
These flavorful honey roasted beets complement the delicate halibut entree without overpowering it. By using sous vide to cook the halibut, it comes out flaky and moist every time! This recipe is always a hit at family dinners!
Fennel cooked sous vide becomes very tender in just 60 minutes and retains the majority of its flavor. This recipe adds orange zest, cloves and saffron to the bag before cooking for more interesting flavor levels. Cooking the fennel with a large dose of olive oil confits the
fennel, the excess olive oil can be used on other
dishes or in vinaigrettes.
This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.
This brussels sprouts recipe incorporates the tang from blue cheese and the smoke from bacon to prepare a party favorite. By deep frying the brussels sprouts first, you can easily make this dish even fancier!
These tangy reddish-purple deviled eggs are made with pickled beet brine. This recipe aims for some color without an overpowering flavor so the eggs are only soaked for 12 to 18 hours. Topped with a dab of goat cheese, a pecan and a slice of pickled beet - they are always a crowd pleaser!
This classic bacon cheddar broccoli soup recipe uses the modernist ingredient of sodium citrate to help it stay together without diluting the flavor of the cheese with flour and other starches. The result is a super smooth, super cheesy soup.
My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor.
Not all dishes that use modernist ingredients have to be super fancy in-your-face dishes that look like they came from Alinea. This red pepper pesto crustini is a great example. It is a simple, hearty snack that is great when served as an appetizer or set out as hors d'oeuvres.
While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.
Sweet potatoes are a favorite food around my house and I'm always looking at ways to incorporate them into more dishes. To make them more convenient I often sous vide sweet potatoes. Here I take sous vide sweet potatoes cubes and combine them in a salad with beans and corn. The chipotle adds a nice burn to the usually super sweet potatoes and helps turn this into a savory salad.
This recipe works great for many types of vegetables including radishes, turnips, parsnips, or pearl onions. You can also try different herb combinations like rosemary and thyme for a more savory dish or tarragon and mint for a sweeter combination.
This sous vide recipe is for leg of lamb with asparagus and mushrooms over homemade gnocchi. It's by is by Matt B., a professional market researcher in Seattle, and an amateur at everything else. He cooks because he loves food, science, and challenges, so send him recipe requests anytime!
I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.
Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide turkey is incredibly tender. I saw some nice turkey breasts at the store the other day and decided to cook them sous vide, sear them up, and serve them with a cucumber and cherry tomato salad fresh from our garden. Here's the sous vide recipe so you can make it yourself.
Sous vide beef kebabs are one of my favorite recipes to make. I love the taste of the beef with the grilled vegetables. In the sous vide recipe we utilize a bottom round roast to create tender and spicy beef kebabs that we finish on the grill. You can use just about any cut of meat but the bottom round roast is nice and cheap with a good amount of fat on it.
One of the things I enjoy about sous vide is how easy and convenient it is to cook. Especially if you have several spices or spice mixtures on hand you can just toss the meat into the water bath and figure out how you want to season it later. That's what I did with this simple sous vide pork chop recipe.
This sous vide recipe for pork chops doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.
Curries always seemed like exotic and complicated dishes until I started cooking them. While some curries can be very involved, especially if you make your own curry pastes, there are many fast and easy ways to make curry at home. This easy sous vide curry chicken recipe will show you how!
Growing up my family didn't eat many sausage dishes. Since I've been with my wife that has changed and sausage is a big part of our meals. Sausage and peppers are staple around our house, especially in summer when the peppers are fresh from the garden. Here's my sous vide recipe for sausage and peppers finished off on the grill.
After my wife's recent promotion at work we decided to do something fancy at home for dinner to celebrate. Since swordfish is her favorite fish I decided to do a sous vide swordfish dish with a bunch of vegetables from our garden and the local farmers market.
Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs.
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