Every fall I find myself acting like a child in a candy store, whenever I visit the grocery market. Why? All of that fresh autumn produce makes me want to cook the day away! Zucchini, squash, sweet potatoes… I can already feel my taste-buds tingling. If you share my autumn-enthusiasm, you will love these sous vide fall recipes.
At the beginning, sous vide cookers were available to top chefs only, but that was a long time ago, and even the best sous vide machines are no longer expensive, which is why I got one. You can’t go wrong, you can try out dozens of recipes, and your family / or guests will love it.
These are my 4 favorite mouth-watering sous vide recipes for this autumn:
1. Squash Twist Sous Vide Haddock
This simple and fast recipe for sous vide haddock is fabulously complemented by butternut squash noodles.
- 2 fillets of haddock (14 ounces)
- 1 small butternut squash
- 1 clove of minced garlic (Here are some great garlic presses for you!)
- 2 tablespoons of minced parsley
- 1 tablespoon of minced mint
- 3 tablespoons of extra virgin olive oil (Here’s some olive oil dispensers you may like)
- Salt and black pepper per taste (Check out our recommended salt and pepper grinder sets!)
Set your sous vide cooker to 125F (51.6C)
Fillet your fish with the best fillet and boning knife. Season the fish with fresh black pepper and kosher salt, then place it in a vacuum seal or zipper lock bag. Seal the bag while immersing it in water, or with a vacuum sealer set on moist. Once you put it in the bag, place haddock in the water and set the timer to 35 minutes.
While your fish is getting ready, cut the squash into noodles with an electric spiralizer. Heat the oil on medium heat in a big skillet. Once the oil is hot, add the garlic and cook for half a minute. Add the squash and cook until it softens a bit, just make sure it stays al dente. Take them off the stove, and mix with parsley and mint.
When haddock is done, take the bag out of the water, remove the fish from it and pat it until it’s dry.
Pour squash noodles in plates, and serve with haddock fillets on top of them.
2. Starbucks’ Famous Sous Vide Egg Bites
When Starbucks realized that people are tired of sandwiches, but that we all still love boiled eggs (especially when made in the best egg cooker), they came up with these delicious bites that are both low on calories and filled with protein.
If you tried them, then you know how amazing bacon gruyere recipe is, and you are dying to replicate it. Be my guest.
1/3 cup cottage cheese
1/3 cup Monterey jack cheese
1/3 cup Gruyere cheese
8 strips cooked bacon
A drop of hot sauce
2 tablespoons of butter
1 tablespoon of rice starch
Set your sous vide cooker to 175F (79.4C)
Grease the sides of 7oz mason jars with cooking spray, or a bit of oil.
Whisk the eggs in a separate bowl, then gently add Monterey jack, Gruyere and Cottage cheese. Once it is all mixed, add rice starch, then butter, and the hot sauce in the end. Mix until it all becomes smooth and blended.
Break the pieces of bacon, divide them equally and place at the bottom of mason jars. Pour the mixture over the bacon and be careful to divide it equally between the jars. Once you seal jars with their lids, you can place them in your sous vide cooker.
Recommended reading: Best Jar Openers
After one hour these delicious bites will be ready. We like to lightly brown them with a cooking torch.
3. Juicy Italian Sous Vide Sausages with Rosemary and Grapes
Italian cookbook sausages are absolutely delicious, but if you haven’t tried them sous vide yet, this succulent recipe will be your new favorite. Just don’t forget to enjoy it with a glass of lovely red wine.
3 cups of seedless red grapes without stems (25 ounces, or 700 grams)
2 tablespoons of fresh, chopped rosemary
3 tablespoons of butter
3 tablespoons of balsamic vinegar
4 Italian sausages (hot or sweet is completely up to you)
Salt and black pepper per taste
Set your sous vide machine to 162F (72C)
Put sausages, rosemary, grapes and butter in a bag and use a vacuum sealer to seal it.
When water reaches optimal temperature, add the bag with ingredients and cook everything for an hour.
Once that hour has passed, take the bag out, put sausages on a plate. What is left in the bag now are grapes and some liquid. Pour it all into a small saucepan, add salt and pepper, and simmer with balsamic vinegar for 2 minutes on high heat.
Grill the sausages on medium heat for 4-5 minutes until they are nice and seared. Serve together with grapes.
4. Ribeye Sous Vide with Sweet Potato Puree and Kale
With sous vide, ribeye is always a safe bet, since there’s no danger that you’ll overcook it. This juicy meat will go nicely with some yams and a salad made from fresh kale. Without further ado, I present the star of your next dinner.
3 big sweet potatoes
1 bunch of kale
5 oz pine nuts
1 stick of butter
2 ribeye steaks – boneless
Salt and black pepper per taste.
Set your sous vide cooker to 130F (54.4C)
Seal the steaks in a medium zipper lock or vacuum bag, and cook for 60 minutes.
While you wait for your meat to be done, you can prepare the rest. Since there’s going to be a lot of chopping and cutting, you’ll want to use sharp Japanese knives.
Cut kale, add a squeeze of lemon juice, a pinch of both kosher salt, and black pepper, pine nuts and olive oil, and then toss until it combines.
Peel sweet potatoes and then chop them into cubes. Boil until you can poke a fork through them smoothly. Blend and combine yams with salt, pepper and butter until they taste just right.
By this moment your meat will be done. Take the steaks out of the bag, dry them thoroughly, cut and season. The last step? Sear those steaks in a hot skillet, and enjoy that perfect ribeye!
While you’re here, be sure to check out our kitchen product reviews!