Some of the best fall recipes are ideal for the sous vide cooking method. With the fall and winter season upon us, let’s look at some of these great simple sous vide recipes. Butternut Squash is a fall staple and there are many different versions of it including the butternut squash, carrot and ginger soup recipe located here. Let’s add another butternut squash recipe that takes advantage of all that sous vide cooking has to offer.
There is nothing like soups prepared via the sous vide cooking method. This is because the process of cooking them slowly in a sous vide bag immersed in a sous vide water bath yields a soup with a fuller flavor, texture and rich color of the vegetables. The following Butternut Squash & Apple Soup recipe has just five ingredients with a 10-minute prep time and a two-hour cook time that yields enough to serve six.
1 medium butternut squash, peeled and sliced
1 large tart apple, cored and sliced
1/2 onion, sliced, or six green onions with the ends trimmed
1 teaspoon sea salt
3/4 cup light cream
Fill your sous vide cooker 2/3 full with water and preheat it to between 182 and 185 degrees F. Place the sliced squash, apple and onion into a large, one-gallon food-grade sealable sous vide bag. Vacuum seal the bag to remove as much air as possible. Submerge the bag in the sous vide water bath and cook for two hours until the squash and apples are quite soft.
Be sure to check on the pouches to ensure that they stay submerged. If they are floating after 10 to 20 minutes, weight them down with a heavy object or utilize your fusionchef Retaining Grids. When the squash is cooked, remove the bags from the sous vide water bath and pour the contents into a blender. Puree until smooth. Add sea salt and cream and puree again. Taste and add more salt if you prefer, then serve hot. You can add a diced apple garnish to the top for more texture if you prefer.
Even if Oktoberfest has officially come and gone, you still have plenty of fall and winter weather to enjoy some great potato salad and beer brat sous vide recipes. German potato salad is one of the classic dishes at the top of our list. This Hot German Potato Salad recipe fills the bill quite nicely.
Two pounds of cubed red potatoes
Six slices of diced bacon
One small, diced onion
1/4 cup of white vinegar
Two tablespoons of sugar
1/2 teaspoon of black pepper
1/2 teaspoon of dry mustard
One handful of chopped parsley leaves
Preheat your sous vide water bath to 182F, place potatoes in a cooking pouch and vacuum seal the pouch. Cook for about 45 minutes until they are tender. While the potatoes are cooking, cook the bacon in a skillet and use the grease to sauté the onions. Use vinegar to deglaze the bacon skillet, whisk in seasonings and sugar, and then pour this dressing over the potatoes. Add bacon, parsley and toss.
What Oktoberfest celebration would be complete without brats? This Sous Vide Beer Brats with Caramelized Onions recipe is a perfect fall and winter recipe that takes just an hour via sous vide cooking and serves six.
6 Pork sausages- raw
1 Large red onion - thinly sliced
2 TBSP butter
12 oz. of favorite pale ale
1 TBSP brown sugar
Salt to taste
6 lightly toasted hot dog buns
Set up your sous vide water bath for a temperature of 60°C (140°F).
In a large skillet on medium heat, melt butter and add onions with brown sugar and salt to taste. Brown the onions, lower the heat, and add 12 ounces of your favorite pale ale. Let it simmer for five minutes, then turn it off and let it cool.
Prepare your gallon sized sous vide vacuum bags and place three sausages in each. Divide the beer sauce and caramelized onions evenly in half between the two bags. Remove air using the water displacement method to seal or a sous vide vacuum sealer and then sous vide at 60°C (140°F) for one hour.
After an hour, remove the bags from the sous vide water bath and separate the sausages from the onions. If the weather calls for it, hit the grill outside or use your cast iron grille indoors if you prefer so that you can give the sausages a nice char. Then, serve on a bun with condiments and the caramelized onions.