Splendid Sous Vide Recipes: A Complete Cookbook of Water Bath Cooker Dish Ideas!

Table of contents :
Introduction
Sous Vide Breakfast Recipes…
1 – Citrus Breakfast Yogurt
2 – Sous Vide Egg White Breakfast Bites
3 – Bacon-y Waffles
4 – Sous Vide Tomato Basil Eggs
5 – French Toast
Sous Vide lunch, dinner, side dish and appetizer recipes…
6 – Baby Back Ribs
7 – Hazelnut Bacon Asparagus
8 – Corned Beef with Cabbage
9 – Leg of Lamb
10 – Eggs Benedict Flat Pizza
11 – Lobster Rolls
12 – Herb Butter Garlic Steaks
13 – Balsamic Ham
14 – Chicken Teriyaki Bowls
15 – Corn on the Cob
16 – Lobster Pasta
17 – Thyme Chicken Breast
18 – Healthy Garlic Cauliflower
19 – Buttery Shrimp
20 – Buttery-Soft Scallops
21 – Ribeye Steaks
22 – Broccoli Beef
23 – Glazed Parsley Carrots
24 – Chuck Roast
25 – Pork Tenderloin
Sous Vide Dessert Recipes…
26 – Blueberry Crème Brulee
27 – Peach Vanilla Ice Cream
28 – Coffee Mango Preserves
29 – Coffee Supreme Gelato
30 – Granita Plums
Conclusion
About the Author
Author's Afterthoughts

Citation preview

Splendid Sous Vide Recipes A Complete Cookbook of Water Bath Cooker Dish Ideas!

BY: Allie Allen

Copyright 2020 Allie Allen

Copyright Notes This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers’ actions. The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

My Gift to You for Buying My Book! I would like to extend an exclusive offer to receive free and discounted eBooks every day! This special gift is my way of saying thanks. If you fill in the subscription box below you will begin to receive special offers directly to your email. Not only that! You will also receive notifications letting you know when an offer will expire. You will never miss a chance to get a free book! Who wouldn’t want that? Fill in the subscriber information below and get started today!

https://allie-allen.getresponsepages.com/

Table of Contents Introduction Sous Vide Breakfast Recipes… 1 – Citrus Breakfast Yogurt 2 – Sous Vide Egg White Breakfast Bites 3 – Bacon-y Waffles 4 – Sous Vide Tomato Basil Eggs 5 – French Toast Sous Vide lunch, dinner, side dish and appetizer recipes… 6 – Baby Back Ribs 7 – Hazelnut Bacon Asparagus 8 – Corned Beef with Cabbage 9 – Leg of Lamb 10 – Eggs Benedict Flat Pizza 11 – Lobster Rolls 12 – Herb Butter Garlic Steaks 13 – Balsamic Ham 14 – Chicken Teriyaki Bowls 15 – Corn on the Cob 16 – Lobster Pasta 17 – Thyme Chicken Breast 18 – Healthy Garlic Cauliflower 19 – Buttery Shrimp

20 – Buttery-Soft Scallops 21 – Ribeye Steaks 22 – Broccoli Beef 23 – Glazed Parsley Carrots 24 – Chuck Roast 25 – Pork Tenderloin Sous Vide Dessert Recipes… 26 – Blueberry Crème Brulee 27 – Peach Vanilla Ice Cream 28 – Coffee Mango Preserves 29 – Coffee Supreme Gelato 30 – Granita Plums Conclusion About the Author Author's Afterthoughts

Introduction

Is sous vide a cooking method you’d like to use? How difficult is it to find the right ingredients? Can you prepare foods that your family and guests will enjoy? Ultimately, using a sous vide precision cooker will leave you with the best pork chops, steaks, and chicken breasts that you’ve ever had, and so many more delicious dishes. You don’t have to stand and watch pans on your stove. You don’t have to check or recheck anything with thermometers. These cookers hold foods at the perfect level of doneness, chosen by you, until you are ready to serve your meal. It’s a lot easier than it sounded, isn’t it? One part of the cooker, the immersion circulator, heats up the water and then keeps it at the temperature you desire. Some of these units come with smartphone apps that will keep you continually informed. You can use special bags for sous vide cookers or just use simple zipper-top

bags. Your food bags will be submerged in the perfect temperature of water to cook the food just as you want it to be cooked. It’s basically a hands-off means of cooking until you’re ready to sear before serving. Turn the page and try sous vide cooking for yourself…

Sous Vide Breakfast Recipes…

1 – Citrus Breakfast Yogurt

This recipe allows you to prepare homemade yogurt and infuse it with fresh citrus flavors. Not a citrus fan? You can use any other combinations of flavors you enjoy. Makes 1 quart Cooking + Prep Time: 3 hours 20 minutes Ingredients: 1 quart of milk, full-cream 1/2 cup of yogurt, unflavored 1/2 tsp. zest each orange, lemon and lime Instructions: 1. Heat milk on stove top to 180 degrees F. Allow to cool down to 110 degrees F on bowl filled with ice. 2. Add yogurt and stir. 3. Fold in the orange, lemon and lime zest.

4. Pour in canning jars. Place lids on them. 5. Cook in sous vide cooker for three hours at 113 degrees F. Allow to cool and serve as desired.

2 – Sous Vide Egg White Breakfast Bites

This recipe is especially for people who limit egg yolks in their diet. It uses the whites of eggs, along with milk and cottage cheese, to form its base, and it’s quite tasty. Makes 4 Servings Cooking + Prep Time: 1 hour 5 minutes Ingredients: 8 whites only from large eggs 1/2 cup of cottage cheese, small curd 1/2 cup of milk, 2% 1 dash kosher salt ground pepper 1/2 cup of spinach, wilted 3 tbsp. of chopped tomatoes, sun-dried 1/2 cup of diced turkey, cooked Instructions:

1. Preheat sous vide water bath at 170F. 2. Blend or whisk egg whites with milk, cheese, kosher salt ground pepper in medium bowl. 3. Distribute remainder of ingredients evenly in Mason jars. 4. Add egg mixture to jars evenly. Finger-tighten lids. Shake jars to combine ingredients. Place them in a sous vide cooker. Cook for one hour. 5. Remove from water bath. Run knife along insides of jars and serve.

3 – Bacon-y Waffles

In this recipe, the bacon is cooked overnight in the sous vide. Its juices are used to add flavor to your waffles. The bacon cooks perfectly, and the waffles have a wonderful bacon-y taste. Makes 4 Servings Cooking + Prep Time: 10 minutes + 8 hours sous vide time Ingredients: 1 pack of strips, bacon 1 cup of flour, all-purpose 1 tbsp. of sugar, granulated 1 egg, large 1/2 tsp. of chili powder 2 tsp. of baking powder, pure Instructions:

1. Add bacon in sealed pack in sous vide cooker, with water bath at 145 degrees F. 2. Cook bacon overnight at the same temperature. 3. Sear bacon on a single side in heated griddle pan. 4. Whisk sugar, flour, chili powder and baking powder together in medium bowl. 5. Stir in egg, then drippings from bacon. Add milk if batter needs thinning. 6. Cook batter in waffle iron and serve.

4 – Sous Vide Tomato Basil Eggs

This is a favorite breakfast in our home. It’s a different take on typical egg dishes since the eggs are “poached” in the sous vide, so they’re softer than normally poached eggs. Makes 2 Servings Cooking + Prep Time: 50 minutes – 1 hour Ingredients: 4 in-shell eggs, large 6 thick cut bacon strips 1/2 diced tomato, Roma if available 1 to 2 tbsp. of basil, chopped 4 bread slices, artisanal or baguette Parmesan cheese, grated Instructions: 1. Place eggs in sous vide cooker in 145F water bath. Cook for 45 minutes to

an hour. 2. In pan on med. heat, cook bacon till fat has been rendered and bacon becomes crispy. 3. Toast bread to doneness level you like. 4. Chop basil and dice the tomato. 5. Remove eggs from sous vide. Set aside in medium bowl. Allow to cool while finishing remainder of dish. 6. Lay bacon in center of two plates. Place toast on side of plates. 7. After eggs can be handled, crack shells gently. Remove upper 1/2. Turn shell of eggs upside down till eggs slide out atop bacon. 8. Top eggs with tomatoes and basil. Grate Parmesan cheese over the top. Serve.

5 – French Toast

This French toast comes out flavorful inside and fluffy. The crust is golden and crisp, and it may just be the best French toast you’ve ever tasted. Makes 4 Servings Cooking + Prep Time: 2 hours Ingredients: 4 slices of bread, white or whole wheat 2 eggs, large 1/2 cup of cream, heavy 1 tsp. of vanilla extract, pure 1/2 tsp. of cinnamon, powdered 1/4 cup of butter, unsalted Instructions: 1. Whisk cream, eggs, cinnamon and vanilla together in medium bowl. 2. Dip slices of bread into mixture.

3. Place slices of bread and any extra mixture from step 1 in a sous vide bag. 4. Cook in sous vide cooker at 145F for 50 minutes to an hour. 5. Finish up bread in pan with butter. Serve.

Sous Vide lunch, dinner, side dish and appetizer recipes…

6 – Baby Back Ribs

This recipe is a wonderful way to enjoy tender ribs without spending a long time at the smoker. The taste will surprise you, too! Makes 4 Servings Cooking + Prep Time: 10 1/4 hours Ingredients: 1 rack of ribs, baby back 1/4 cup of mustard, yellow 1/4 cup of liquid smoke, hickory or mesquite 1/2 cup of rub, BBQ Optional: BBQ sauce Instructions: 1. Heat water bath to 165F. 2. Cut rack into four rib pieces of same size. 3. Combine liquid smoke and yellow mustard.

4. Evenly sprinkle the BBQ rub on both sides of ribs. 5. Brush liquid smoke/mustard mixture on both sides of ribs. 6. Place ribs in heavy duty zipper lock bags. Remove excess air and seal. 7. Place bag into sous vide cooker. Cook for nine hours. 8. Remove bag(s) from water bath when done. Remove ribs from bag(s). Don’t rinse or attempt to dry them. 9. If using BBQ sauce after cooking, coat ribs with it before you char them. 10. Char ribs as desired under broiler or on grill. Serve.

7 – Hazelnut Bacon Asparagus

The sous vide method of cooking and asparagus work so well together. After preparing, you’ll have sweet, crisp, and tender asparagus, accented with hazelnuts and bacon. Makes 4 Servings Cooking + Prep Time: 1 hour to 4 hours Ingredients: 4 eggs, large 1 1/2 lbs. of trimmed, peeled asparagus, thick 8 slices of 1/2" crosswise cut bacon, thick-cut 3/4 cup of peeled and toasted hazelnuts, chopped roughly 1 tsp. of honey, pure 1 tsp. of mustard, Dijon 1 1/2 tbsp. of oil, olive 1 tbsp. of vinegar, balsamic Kosher salt ground pepper, as desired

Instructions: 1. Preheat water in sous vide to 142 degrees F. 2. Place the eggs in sous vide cooker. Cook for 45 minutes minimum, up to four hours. 3. Place bacon in skillet. Cover using 1/2 cup of filtered water. Set over med. heat. Stir occasionally while cooking till bacon is crispy and water is evaporated, 8-10 minutes. 4. Transfer the bacon and its fat to a medium-sized bowl. Add the hazelnuts, mustard, honey, vinegar and oil. Vigorously whisk, combining well. Season as desired and set aside. 5. Bring four quarts filtered water 4 tbsp. of kosher salt to rolling boil in a large-sized Dutch oven. Add the peeled asparagus. Cook till tender and bright green, yet still crisp, two to five minutes. Drain the asparagus. Set it on a serving plate. 6. Crack the cooked egg carefully. Create a 1” diameter hole with your fingertips. Pour egg through hole into a small-sized bowl. Set carefully atop asparagus. Repeat with the rest of the eggs. 7. Drizzle asparagus and eggs with the hazelnut and bacon vinaigrette. Serve promptly.

8 – Corned Beef with Cabbage

You don’t have to wait till Saint Paddy’s Day to prepare this delicious meal. It’s pretty easy to make, too! Makes 6-8 Servings Cooking + Prep Time: 48 hours Ingredients: 4 lbs. corned beef 6 x 1/2" strip-cut bacon slices 1 x 1” strip-cut cabbage head 2 cups of stock, chicken 1/2 cup of vinegar, champagne Instructions: 1. Preheat water bath to 134F. 2. Place corned beef in cooking pouch or heavy duty zipper top bag. Remove excess air and seal or vacuum seal.

3. Submerge pouch in water oven. Cook for 45-48 hours. 4. Prepare cabbage 45-50 minutes before you’re going to serve. 5. In skillet on med. heat, cook bacon till crisp and till fat has been rendered. Reserve 1-2 tbsp. of bacon fat and pour off the rest. 6. Add strips of cabbage to skillet. Raise heat up to med-high. Cook for three to five minutes. 7. Add vinegar and chicken stock to skillet. Continue cooking cabbage in liquid till tender. 8. When cabbage has become nearly tender, remove corned beef pouch from water bath. Remove beef from pouch. 9. Slice corned beef in 1/2 inch to 3/4 inch slices. Serve over cabbage.

9 – Leg of Lamb

Legs of lamb are ideal for rolling with other types of ingredients, and they have their own robust flavor. This one is stuffed with parsley, black olives, and garlic, then cooked in sous vide for wonderful results. Makes 8 Servings Cooking + Prep Time: 2 1/2 hours to 6 1/2 hours Ingredients: 6 oz. of Kalamata black olives, pitted 1 minced garlic clove, medium 1 oz. of parsley leaves, fresh 3 tbsp. of oil, olive 1/2 leg of lamb, boneless, butterflied Salt, kosher pepper, ground Instructions: 1. Combine 2 tbsp. oil with parsley, olives and garlic in food processor.

Process till you have a chunky paste and scrape down sides when needed. Transfer the mixture to medium bowl. 2. Evenly spread 1/2 mixture on inside of leg of lamb. Roll it back in place. 3. Secure the leg using butcher’s twine every inch or so. Start at both ends, working your way to the middle. Season the exterior portion generously using kosher salt ground pepper. 4. Preheat sous vide cooker to 125 degrees F - 145 degrees F, lower for medrare meat and higher if you want your meat cooked more well-done 5. Seal the leg of lamb in zipper top bag. Remove excess air. Submerge bag in the sous vide. Cook for two to six hours, depending on how well you want the lamb done. 6. Remove the lamb leg from the bag. Pat dry carefully using paper towels. 7. Heat last tbsp. of oil in cast iron skillet on high heat till it smokes lightly. Add the lamb. Turn occasionally while cooking till browned well on each side. 8. Remove the twine and slice the lamb. Serve promptly with remainder of olive mixture.

10 – Eggs Benedict Flat Pizza

The pizza dough isn’t cooked with the sous vide method, of course. But the topping is made with eggs benedict, which is a wonderful sous vide recipe. Makes 6-8 Servings Cooking + Prep Time: 55 minutes Ingredients: Pizza dough, refrigerated 3 eggs, large, cooked with sous vide method 2 ounces of mozzarella cheese 3 slices of cooked Canadian bacon 1 tbsp. of Hollandaise sauce, prepared Parsley, chopped Instructions: 1. Set the water bath for 167F and carefully drop in the eggs. Cook for 11-13 minutes and remove. Shock with cold water to halt cooking process. Set eggs

aside. 2. As pizza crust bakes, place the eggs in bowl of hot water to warm them. 3. Place baking steel on top oven rack. Preheat for an hour at 500 degrees F. 4. Stretch refrigerated dough to 12” oval or round shape. Place on pizza peel lightly dusted with flour. 5. Switch oven to the broil setting. 6. Pour mozzarella cheese and Canadian bacon on top of pizza. Lay on baking steel. Cook under broiler for one minute. Open oven. Rotate pizza pie 180 degrees. Broil for another minute. 7. Switch the oven to bake and bake pizza for two minutes more, then remove. 8. Crack sous vide prepared eggs in separate bowl, then add to pizza, on top of Canadian bacon. Season as desired. 9. Use a spoon to drizzle the Hollandaise sauce over eggs. Serve.

11 – Lobster Rolls

Lobster rolls are not typically a fancy dinner, but they make up for it in flavor. Griddle-cooked hot dog buns make such a simple, tasty base for these rolls. Makes 4 rolls Cooking + Prep Time: 2 hours 15 minutes Ingredients: 2 tbsp. of butter, unsalted 4 top-split buns, hot dog 1 lobster, cooked fully in sous vide 2 tbsp. +/- of mayonnaise, reduced fat 1 diced celery rib 1 tbsp. of minced chives, fresh 1 fresh lemon, juice only, as desired Optional: Salt, kosher pepper, ground, as desired

Instructions: 1. Heat the butter in large-sized skillet on med. heat till it stops foaming. Add the buns, insides facing downward. Grill till golden brown. Flip, then grill other side of buns. Transfer to platter. 2. Cook the lobster in zipper top bag in sous vide cooker at 130F for 2 hours. 3. Discard herbs from sous vide bag of lobster. Remove lobster meat. Chop in 1-inch pieces and transfer them to large-sized bowl. Add mayonnaise as desired, then tarragon, celery or chives. Add the lemon juice as desired. Combine by tossing. Season as desired. 4. Divide the lobster among the buns. Serve promptly.

12 – Herb Butter Garlic Steaks

Sous vide is the simplest way to prepare steaks that are cooked perfectly. These filets mignon are topped with a wonderful herb garlic butter. Makes 4 Servings Cooking + Prep Time: 1 hour 20 minutes Ingredients: 2 lbs. of steaks, filet mignon 2 tsp. of salt, kosher 1 tsp. of pepper, ground 2 tbsp. of butter, unsalted 1/4 tsp. of garlic powder 1 minced garlic clove 2 tbsp. of flat leaf parsley 1 tbsp. of oil, olive Instructions:

1. Season the steaks as desired. Add a bit of garlic powder. 2. Heat the sous vide water bath to 130F. 3. After water heats, place steaks in zipper top plastic food storage bag and remove excess air. Seal. Submerge bag in water. 4. To prepare the garlic butter, mix butter with parsley, garlic and a pinch of kosher salt. 5. After an hour, remove the steaks from sous vide cooker. 6. Heat heavy skillet on high heat. Add 1 to 2 tbsp. of oil. After oil starts to smoke, sear steaks quickly for 1/2 to 1 minute on each side. 7. Top the steaks with buttery mixture. Allow to rest, then serve.

13 – Balsamic Ham

Ham is a meat that is quite difficult to screw up. Using the sous vide method of cooking Makes ham even juicier and more delicious. Makes 8-12 Servings Cooking + Prep Time: 3 3/4 to 8 3/4 hours Ingredients: 1 half-ham, bone-in 1 cup of sugar, brown 1 cup of vinegar, balsamic Instructions: 1. Preheat the sous vide cooker up to 140F. 2. Add the ham. Cook for three hours or longer, up to eight hours. 3. Heat the brown sugar in small pan on med-high heat till it melts. Continue cooking till deep brown in color – not black. Add vinegar – stand back while you do this.

4. Stir occasionally as you cook till sugar dissolves. Lower heat to simmer. Cook till the mixture is syrupy and thick, five minutes. Set mixture aside. 5. Adjust rack in oven to a lower position. Preheat the oven to 500F 1/2 hour before you’ll be serving the ham. 6. Remove the ham from its water bath and remove the packaging. Place with cut side facing down on rack set on rimmed cookie sheet lined with foil. Wipe the surface till dry using paper towels. Brush the ham with glaze. 7. Place ham in 500F oven. Roast for five minutes. Pull oven rack out. Apply more glaze. Repeat this process. Glaze two additional times. Remove the ham from your oven. Allow to rest for five minutes. 8. Carve ham on cutting board and divide into two pieces. Place the boneless piece with just-cut side downward. Slice into thinner, serving-style slices. Repeat with remainder of ham. Cut from bone one individual section after another. Slice all into proper serving portions and serve.

14 – Chicken Teriyaki Bowls

These bowls offer chicken that is perfectly cooked, along with an egg and a salty and rich teriyaki sauce. The side of pickled veggies balances the taste. Makes 4 Servings Cooking + Prep Time: 1 hour 5 minutes Ingredients: 4 chicken thighs, medium sized 4 tbsp. of soy sauce, low sodium 4 tbsp. of sake 2 tbsp. of vinegar, rice wine 1 tbsp. of sugar, brown Pepper, black 1 tsp. of minced ginger 1 tsp. of minced garlic Optional: 1/4 tsp. of chili powder 1 tbsp. of corn flour

1 tbsp. of water, filtered 4 eggs, large 2 cups of rice, white Pickled veggies, prepared Instructions: 1. Preheat water bath to 145F. 2. For marinade, place those ingredients in bowl. Combine by stirring. 3. Pour marinade into bag with zipper top. Add chicken and drop bag carefully in water bath. 4. Place eggs gently in water bath. You don’t need a bag for the eggs. 5. Allow the eggs and chicken to cook in water bath for 45-50 minutes. 6. When eggs and chicken have cooked, remove them from water bath. Set aside. Remove chicken from bag. Pour marinade in a bowl. 7. Pat chicken dry with the paper towels and lightly season with kosher salt. 8. Mix water and corn flour, making a corn starch slurry. Stir it into marinade till it forms a thicker sauce. 9. Heat skillet on med. Fry chicken for two minutes each side, just to add color. Add sauce during last minute. Toss, coating chicken. 10. Remove chicken. Finish cooking sauce and season as desired. Remove from the heat. Drain the pickled vegetables. 11. Slice the chicken. Place on white rice. Spoon sauce over. Add pickled vegetables to the side. Serve.

15 – Corn on the Cob

A sous vide cooker will let you get better results with corn on the cob than you can achieve using any other cooking method. The tender-crisp texture is more uniform, and the corn is juicier, too. Makes 4 Servings Cooking + Prep Time: 40 minutes Ingredients: 4 ears of corn, in husk – trim both ends 2 tbsp. of butter, unsalted, + extra to serve Salt, kosher Optional: aromatics, like dried chilies, scallions, cilantro or garlic, as desired Instructions: 1. Preheat water bath for 183F with sous vide cooker. 2. Place the corn, unsalted butter and any chosen aromatics in one or two

zipper top plastic bags. 3. Place bag/s in cooker. Cook for 1/2 hour. Remove and open the bags carefully. 4. Remove the corn from its husks and discard husks and aromatics. Serve the corn with extra butter available.

16 – Lobster Pasta

This recipe will have you poaching your lobster in chili, butter herbs before adding it to pasta sauce. Sous vide cooks lobster perfectly. Makes 2-4 Servings Cooking + Prep Time: 1 hour 40 minutes Ingredients: 1.8 pounds of frozen/thawed lobster tails – remove from shells reserve shells 8 tbsp. of butter, unsalted 1 tbsp. of chili paste, mild 2 sliced garlic cloves 1 crushed garlic clove 2 parsley sprigs 1 tsp. of salt, kosher 3 tbsp. of oil, olive 1/4 cup of tomato paste, no salt added

2 chopped tomatoes, plum 1/2 cup of white wine, dry 2 tbsp. of vinegar, white wine 1 thyme sprig, fresh 1 tbsp. of chopped parsley, fresh Pepper, white 4 cups of cream, whipping 1 pound of pasta, angel hair or your favorite For garnishing: 4 chopped basil leaves, large Instructions: 1. Preheat water bath to 131F. Place chili paste, butter, parsley and crushed garlic in zipper top bag. Season lobster with a bit of salt. Add to bag. Seal. 2. Lower bag into water bath. Let it cook for an hour, as you prepare sauce, then pasta. 3. To prepare sauce, heat oil in heavy bottomed pan on high heat. Add reserved shells from lobster. Sauté shells for three or four minutes. Reduce the heat level to low. Stir in tomato paste. Continue to stir for five minutes more. 4. Add wine, tomatoes, vinegar, thyme, sliced garlic, parsley, kosher salt white pepper. Simmer for four to five minutes till wine’s alcohol has cooked out. Add cream. Bring to boil and reduce heat level to med-low. Simmer sauce and stir occasionally till lobster flavor has infused cream and sauce has thickened slightly, 20 minutes or so. 5. Strain sauce into separate pan. Press on solids, extracting most liquid. Place pan on low heat. Season as desired. Simmer for 5-10 minutes till sauce thickens. Remove pan from heat. 6. Cook, then drain pasta using box instructions. Remove lobster from water bath. Empty vacuum bag. Save lobster 2 tbsp. liquid only. Discard herbs. 7. Cut lobster tails in bite-sized pieces. Add to sauce, with extra cooking liquid. Toss and coat. Add cooked pasta to pan. Toss all together till sauce covers all. Garnish with leaves of basil and serve.

17 – Thyme Chicken Breast

Using the sous vide method to cook chicken allows you to better control the juiciness level since you can control cooking temperature more closely. You’ll get the exact results you’re looking for when you cook. Makes 2 Servings Cooking + Prep Time: 1 3/4 to 4 1/4 hours Ingredients: 2 chicken breast halves, skin-on, bone-in Salt, kosher pepper, ground Optional: 4 sprigs of rosemary or thyme Instructions: 1. Preheat water bath up to 140 degrees F. 2. Generously season the chicken as desired. Place the chicken in zipper top bags. Add rosemary or thyme, as desired. 3. Remove excess air from zipper top bags. Lower slowly into water bath.

Allow bag to submerge. Cook for one to four hours until done as you desire. 4. Turn on oven vents. Open windows. Remove the chicken from the water bath, then the bag. Discard any herbs. Pat chicken dry carefully using paper towels. 5. Heat oil in heavy skillet on med-high till it shimmers. Lay chicken gently in skillet with skin side facing down. Hold chicken flat in pan. Cook till crisp and golden brown, two minutes or so. 6. Remove chicken from the pan. Allow to rest till you can handle it safely. Remove bones using your fingers. Slice the chicken. Serve.

18 – Healthy Garlic Cauliflower

This cauliflower is delicious and healthy and feels like an extravagant part of any meal. You can add various herbs and it’s very easy to make. Makes 4 Servings Cooking + Prep Time: 1 1/4 hours Ingredients: 2 lbs. of bagged riced cauliflower or florets 2 tbsp. of butter, unsalted Salt, kosher pepper, ground, as desired 1/4 tsp. of pepper, cayenne 1 or 2 heads of garlic, fresh 1 tbsp. of oil, olive 1/3 – 1/2 cup of stock, vegetable Instructions: 1. Heat water bath to 190F.

2. Remove leaves of cauliflower. Slice in 1/2-inch slices and chop those slices into 1/2-inch pieces. Put cauliflower in large zipper top freezer bag with seasoning and butter. Remove excess air and seal bag. 3. Add bag to sous vide cooker. Cook for an hour. 4. Slice off 3/4-inch from top of a garlic head. Drizzle a bit of oil over cut. Replace top portion and wrap head in foil. Roast in oven for 45-50 minutes, till garlic becomes soft. Remove. Set aside. 5. Remove bag of cauliflower from water bath. Dump its contents in food processor. Squeeze softened roast garlic in food processor. Add 1/4 cup of stock. Blend till you have a smooth texture and add more liquid as needed. Season as desired. Serve.

19 – Buttery Shrimp

Traditional cooking methods can give you great tasting shrimp, but it’s hard to get the temperature right where you want it. When you use your sous vide cooker, it’s easier to regulate the temperature to get the shrimp just as you like. Makes 4 Servings Cooking + Prep Time: 1/2 hour to 1 1/4 hours Ingredients: 1 1/2 lbs. of large shrimp, peeled Salt, kosher 1/2 tsp. of baking soda Optional: 1-2 tbsp. of butter, unsalted Optional: aromatics, like parsley, shallots, garlic, etc. Instructions: 1. Set the water bath at 130 degrees F.

2. In large-sized bowl, toss the shrimp along with 1/2 tsp. of salt, then baking soda. Place the shrimp in zipper top plastic bag. Add 1-2 tbsp. of butter, if desired, and any aromatics you choose to use. Remove excess air from the bag. Press the shrimp into one layer. Seal bag. 3. Add the shrimp bag to 130F water bath. Cook for 15 minutes minimum, up to an hour. Remove bag from water and shrimp from bag to plates lined with paper towels. Serve while hot or chill in refrigerator, then serve cold.

20 – Buttery-Soft Scallops

Scallops have a soft texture, and they make excellent sous vide dishes. This recipe bags the scallops with spices and oil, and then you’ll sear them quickly to finish them up. Makes 3 Servings Cooking + Prep Time: 50 minutes Ingredients: 1 pound of scallops, jumbo Atlantic Salt, kosher pepper, ground, as desired Oil, olive Instructions: 1. Bring water bath temperature to 126F. 2. Pat the scallops dry. Sprinkle generously with kosher salt ground pepper. 3. Place scallops in zipper top plastic bag in one layer.

4. Drizzle oil in bag. Remove excess air and seal bag. Place bag in water bath. Set timer for 20-25 minutes. 5. Once scallops are done, remove bag gently from water bath. Drain liquid and pat scallops dry. 6. Add a bit of butter or oil to skillet. Sear scallops on both sides till they are golden brown. Serve promptly.

21 – Ribeye Steaks

You can make excellent steaks with just pan-searing if that’s your plan. But if you want flawlessly cooked steaks from one edge to the other, consider cooking them in a sous vide cooker. They have foolproof results. Makes 4 Servings Cooking + Prep Time: 1 3/4 hours to 4 3/4 hours Ingredients: 2 rib-eye steaks, 1 1/2” – 2” Salt, kosher Pepper, ground 2 tbsp. of oil, vegetable, to pan-sear Optional: 2 tbsp. of butter, unsalted, to pan-sear Instructions: 1. Preheat sous vide water bath cooker to 130 degrees F. Generously season steaks with kosher salt ground pepper.

2. Place steaks in zipper top bags and evenly distribute. Seal the bags. Place in the water bath for one to four hours, depending on level of doneness you prefer. 3. Turn vents on. Open windows. Remove the steak bag from its water bath. Remove meat from the bag. Pat dry carefully using paper towels. 4. Add oil to skillet. Place on burner on high. Preheat the skillet till it begins smoking. 5. Lay steak gently in the skillet. Add tbsp. of butter, if desired. 6. After 15-20 seconds, flip the steak and sear other side. Repeat this step, flipping the steak each 15-30 seconds, till it develops a nice sear. Do this for about 1 1/2 total minutes. Serve steak promptly.

22 – Broccoli Beef

This recipe cooks the beef in a sous vide water bath while you stir-fry the broccoli. The combination creates a filling dish that everyone will enjoy. Makes 6-8 Servings Cooking + Prep Time: 6 hours 25 minutes Ingredients: 2 pounds of stew meat, beef 4 minced garlic cloves 3 tsp. of Italian seasoning 2 tsp. of salt, kosher 1/2 pound of chopped bacon 1 tsp. of chipotle powder 4 cups of broccoli, chopped 2 tbsp. of oil, coconut Instructions: 1. Heat sous vide to 135F. 2. In large bowl, stir meat, Italian seasoning blend, garlic, chipotle powder

and kosher salt together. Add to a vacuum bag. Remove excess air and seal. 3. Add bag to the water. Cook for six hours or more. Remove from the water. Set bag aside. 4. Heat the oil in large sized skillet on med-high. Add the bacon. Cook for five minutes or so. Add the broccoli. Cook for five to six minutes more, till broccoli is starting to become tender and the bacon is crispy. Remove the bacon and broccoli from the skillet. 5. Add meat, but not juices, to skillet. Quickly sear for one to two minutes. Add the bacon and broccoli. Quickly stir and combine. Remove to a platter. Serve.

23 – Glazed Parsley Carrots

Sous vide is a cooking method for carrots that you just can’t beat with any other. When you cook carrots sealed in a bag with butter, salt and sugar, their natural flavors are intensified. Makes 4-6 Servings Cooking + Prep Time: 55 minutes Ingredients: 1 lb. of peeled baby carrots, whole 2 tbsp. of butter, unsalted 1 tbsp. of sugar, granulated Salt, kosher Pepper, ground 1 tbsp. of parsley, chopped Instructions: 1. Preheat the sous vide cooker up to 183F.

2. Place the carrots, sugar, butter and 1/2 tsp. of salt in zipper top bag. Seal. Cook the carrots in water bath till thoroughly tender, an hour or so. 3. Empty all contents from bag in 12” heavy skillet. Cook on high heat and constantly stir, till liquid has been reduced to shiny glaze, two minutes or so. Season as desired and add parsley. Serve.

24 – Chuck Roast

I have used my sous vide cooker for many types of foods, but this was my first chuck roast. I have to say it turned out tender and wonderful. Makes 6 Servings Cooking + Prep Time: 24 hours 20 minutes Ingredients: 2 lb. of chuck roast 1 tsp. of garlic, minced 1/4 cup of soy sauce, low sodium 1/4 cup of lemon juice, fresh 1 sprig of rosemary, fresh Instructions: 1. Combine soy sauce, fresh lemon juice, rosemary and garlic in zipper top bag. 2. Place roast inside bag. Rub it around within marinade.

3. Remove excess air and seal bag. 4. Place in sous vide cooker at 130F – 140F for med-rare to med-well doneness. Cook for 18 to 24 hours. 5. When meat is about half done, pull out the bag. Rotate roast in marinade. 6. Heat oil in large pan. 7. Sear both sides of roast for one minute per side. Slice and serve.

25 – Pork Tenderloin

This tenderloin is small enough that it cooks fairly quickly. At the same time, it’s elegant and large enough to create an impressive centerpiece for a fancy meal. Makes 2-3 Servings Cooking + Prep Time: 1 3/4 to 4 3/4 hours Ingredients: 1 x 1-lb. pork tenderloin, whole Salt, kosher Pepper, ground Optional: 6-8 fresh herb sprigs, like rosemary, thyme or oregano Optional: 2 cloves of garlic Optional: 2 sliced shallots, small 1 tbsp. of oil, vegetable 1 tbsp. of butter, unsalted

Instructions: 1. Preheat water bath of sous vide cooker, according to your desired doneness level: 130F for med. rare, 140F for medium. 2. Generously season the pork with kosher salt ground pepper. Place it in zipper top bags, with shallots (if you are using), garlic and 1/2 of the herbs. Evenly distribute ingredients in bags. Seal the bags shut. Place in the water bath for one to four hours, till done as you desire. 3. Turn vents on and open windows. Then remove pork from the water, and the bag. Discard the aromatics and reserve bag liquids if you are going to make a pan sauce. 4. Pat pork carefully dry using paper towels. Add oil to heavy skillet. Place on high heat till it begins smoking lightly. Lay the pork in hot skillet. Turn occasionally while cooking, till both sides are brown, about two minutes in total. 5. When the pork has browned as desired, add the butter and reserved 1/2 of garlic, plus herbs and shallots (if using). Tilt the pan and cook while basting pork with spoon of sauce for about 30 seconds more. 6. Transfer the pork to rack in rimmed cookie sheet. Pour drippings over the top. Allow pork to rest for a minute or two. Then it’s ready to be sliced and served.

Sous Vide Dessert Recipes…

26 – Blueberry Crème Brulee

This is the dessert nearly everyone Makes first in their sous vide. There are many flavors you can make it with, and blueberries are a favorite. Makes 5 Servings Cooking + Prep Time: 2 hours 20 minutes Ingredients: 2 cups of cream, heavy 4 yolks from large eggs 1/4 cup of sugar, brown Blueberries, fresh 1 pinch of saffron threads Instructions: 1. Heat the cream with saffron in medium pan. 2. Whisk the egg yolks with brown sugar in a small bowl. 3. Temper hot cream into egg yolks. Strain this mixture.

4. Pour the blueberries in canning jars. Add custard. Put lids on finger-tight. 5. Cook in 176 degree F sous vide cooker for an hour. 6. Allow the jars to cool at room temperature for a half-hour to one hour. Then place in the refrigerator for four hours. 7. Remove from refrigerator. Remove lids and sprinkle sugar on the tops. Brulee with cooking torch. Serve.

27 – Peach Vanilla Ice Cream

You won’t find any artificial colors or sweeteners or additives in this peach ice cream. It’s made with a sous vide cooker and juicy, fresh peaches, and it’s a winning dessert. Makes various # of servings Cooking + Prep Time: 2 1/2 hours + ice cream maker time Ingredients: 6 beaten eggs, large 3 1/2 cups of sugar, granulated 10 pitted, chopped peaches, fresh 4 cups of cream, heavy 2 cups of half ‘n half 2 tsp. of vanilla extract, pure 3/4 tsp. of salt, kosher Instructions:

1. Fill water bath. Preheat to 167 degrees F. 2. Mix eggs with sugar together till smooth in large-sized bowl. 3. Reserve one cup of peaches for folding in later. Puree remainder in food processor. 4. Stir pureed peaches into egg mixture. 5. Add cream, vanilla, half ‘n half kosher salt. Combine thoroughly. 6. Pour this mixture in a gallon zipper top pouch made for cooking. Remove most of the air. Zip top shut. 7. Submerge pouch in sous vide cooker. Cook for 60 minutes. 8. Leave pouch closed and chill in 1/2 water and 1/2 ice for another hour. Chill in refrigerator if you’re not quite ready for churning. 9. Pour chilled peach custard in canister of ice cream maker. Freeze using directions of manufacturer. Add reserved peaches in last 1/2 of churning. Serve.

28 – Coffee Mango Preserves

Coffee and mangos sound like an odd choice for a flavor combination, but they combine very tastefully. Use them on toast or other desserts or tie a bow on the jar and gift to a good friend. Makes 16 oz. Cooking + Prep Time: 1 hour 10 minutes Ingredients: 2 diced mangos, ripe 3 cups of sugar, brown 1 fresh lemon – pith plus juice 2 tsp. of coffee, instant or fresh Instructions: 1. Toss lemon, mangoes, coffee and sugar in medium bowl. 2. Ladle mixture with lemon juice in canning jars and place lids on. 3. Cook in 194 degree F sous vide cooker for 1/2 hour.

4. Allow to cool sitting in room temperature area. Store in fridge and serve as desired.

29 – Coffee Supreme Gelato

This gelato is tasty and soft in texture and goes wonderfully after a delicious dinner. You can pour the espresso on top if you like to create a different treat. Makes 6-8 Servings Cooking + Prep Time: 1 1/2 hour + 2 hours chilling time + 3 hours freezing time Ingredients: 5 yolks from large eggs 1 cup of sugar, granulated 1/2 cup of water, hot, mixed with 1 tbsp. instant espresso crystals A pinch of salt, sea 1 1/2 cups of cream, light Instructions: 1. Fill, then preheat sous vide up to 140 degrees F. 2. Use immersion blender to blend egg yolks and sugar till smooth and thick.

Leave blender running and add light cream, espresso and salt. Blend for a couple minutes more, mixing thoroughly. 3. Pour mixture in gallon sized zipper top cooking pouch. Remove excess air and zip bag closed. 4. Submerge the pouch in water bath. Cook for 18-20 minutes. Remove pouch a couple times while cooking to agitate contents, returning to sous vide cooker each time. 5. After done cooking, remove pouch and chill in half water half ice mixture for 15 to 20 minutes. Place in refrigerator for two hours or longer, till chilled well. 6. Transfer custard mixture to your ice cream maker. Freeze using directions of manufacturer. 7. After churning, you can eat this treat like soft texture ice cream. If you want it firmer, scoop it into a freezer-friendly container and set in freezer for several hours. Serve.

30 – Granita Plums

These sous vide plums and granita are simple to make, but they offer a wonderful flavor. Try to make them for your loved ones. Makes 4 Servings Cooking + Prep Time: 1 hour 15 minutes Ingredients: 4 plums, whole 1 cup of wine, red 1/2 cup of sugar, granulated Instructions: 1. Halve plums. Remove stones. 2. Heat red wine with sugar in pan till sugar fully dissolves. 3. Place plums in sous vide cooking bag with wine mixture. 4. Cook in 170 degree F sous vide cooker for 1/2 hour to one hour.

5. Serve plums with granita.

Conclusion This sous vide cookbook has shown you… How to use different ingredients to affect unique, delectable tastes in many sous vide dishes that your family will love. How can you include sous vide recipes in your home repertoire? You can… • Make bacon-y waffles or sous vide tomato basil eggs, which you may not have heard of before. They are just as tasty as they sound. • Cook tender, delectable meats, which are widely prepared in sous vide cookers. Find choice meat cuts in the meat section of your local grocery store or butcher shop. • Enjoy making the delicious seafood sous vide dishes, including lobster and shrimp. Fish is a mainstay in recipes year-round, and there are SO many ways to make it great. • Make dishes using pasta and vegetables in sous vide recipes. There is something about them that Makes dishes more comforting. • Make all kinds of desserts like granita plums and blueberry crème brulee, which will surely tempt anyone with a sweet tooth. Enjoy these recipes with your family and friends!

About the Author

Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London. After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages. There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine. Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom! With much thanks, Allie Allen