Recipes

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Swiss Chard Wrapped Rolls

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Ingredients
8 large chard leaves ¼ cup finely chopped fresh parsley
2 Tbsp extra virgin olive oil 2 Tbsp fresh mint, finely chopped
1 large onion, finely chopped ½ teaspoon Aleppo pepper
Stems from the chard leaves Tzatziki for serving
 2 large garlic cloves, minced
 1 cup cooked rice

Directions
  1. Trim the Swiss chard leaves, and cut off the stems.
  2. Steam 1 cup of rice in a Non-perforated Steam Tray in the M-Touch Combi-Steam Oven: Masterchef/Grains & Rice/Basmati Rice program.
  3. Preheat Combi-Steam Oven: Steam Cooking to 212F. Place the swiss chard leaves on a Perforated Steam Tray, and steam for 2 minutes.
  4. Heat 1 Tbsp of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.
  5. In a large bowl mix together the rice, onion mixture, herbs, and Aleppo pepperTaste and adjust seasoning.Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves.
  6. Place the rolls in a Non-perforated Steam Tray, and bake in Combi-Steam Oven: Combi-Bake for 10 minutes at 375F, Moisture Level 70%, until rolls are warmed through. Serve with the tzatziki.

(Serves 8)

Baby Vegetable and Tahini Soup

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Ingredients
1/3 cup tahini 1 head of baby cauliflower, cut into small florets
3 Tbsp lemon juice 1 head of Romanesco, cut into small florets
4 cloves roasted garlic 6 baby zucchini, sliced into rounds
1 Tbsp olive oil ½ cup frozen peas
 1 small onion, diced  ¼ cup chives, chopped
 1L chicken stock
 2 cups water
 8 pieces of heirloom baby carrots

Directions
  1. Place tahini, lemon juice and roasted garlic in a blender. Set aside.
  2. Heat oil in a large stockpot over medium high heat and add the onion. Cook until translucent. Add the chicken stock and water. Bring to a boil. Add 2 cups of the stock into the blender containing the tahini mix and puree. Pour the mixture back into the broth.
  3. Separately, steam the baby vegetables in the Combi-Steam Oven: Special Modes/Menu Cooking.
  4. Place a spoonful of the baby vegetables into a soup bowl, and ladle the hot soup over it. Garnish with fresh chives.

(Serves 8)

Lemon-Garlic Roasted Chicken Breast

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Ingredients
6 skin-on, boneless chicken breasts
1/4 cup fresh lemon juice
1/4 cup finely chopped fresh oregano
2 tablespoons minced garlic
 2 tablespoons kosher salt
 2 teaspoons black pepper
 1/3 cup olive oil

Directions
  1. In the bowl of a food processor, add the lemon juice oregano and garlic. Drizzle in the olive oil. Pour the mixture over the chicken breasts and marinate in the refrigerator for up to 4 hours.
  2. Lay the pieces of chicken on a parchment-lined PerfectClean Tray, and season with salt and pepper on both sides.
  3. Place the tray on Shelf Level 3 of a Combi-Steam Oven. Select Operating Modes/Combination Cooking/Combi-Bake. Input 20 minutes for Duration and 60% for Moisture Level. Add another cooking stage: Select Combi-Broil. Input 5 minutes for Duration, Level 3 and 60% Moisture Level.
  4. Once the program has finished, it will keep warm in the oven until you are ready to eat it.

(Serves 6)

Potato Feta Gratin

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Ingredients
2lbs Yukon gold potatoes, thinly sliced
½ cup olive oil
3 sprigs fresh rosemary. minced
300g crumbled feta cheese
 300ml of hot chicken or vegetable stock
 Salt and pepper

Directions
  1. Brush the inside of a 2-quart casserole with olive oil.
  2. In a large bowl, toss the slices of potatoes with the olive oil, rosemary, salt and pepper. Layer them into the casserole dish, sprinkling some feta cheese in between. Pour the stock over top.
  3. On the M-Touch Speed Oven, select Masterchef/Bakes & Gratins/Gratin, and select the thickness of the gratin. Run the program (for medium thickness, this takes about 40 minutes).

(Serves 6 to 8)

Roasted Zucchini and Tomatoes with Fresh Herbs

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Ingredients
2 Tbsp olive oil
1 onion, sliced
2lbs zucchini, cut into ½-inch thick rounds
¼ cup white wine vinegar
 1 tsp sugar
 24 cherry tomatoes
 Salt and pepper
 1/3 cup chopped dill
 ¼ cup chopped mint

Directions
  1. Cut up all the vegetables and toss together in a bowl with the olive oil, vinegar and sugar, and season with salt and pepper. Place the vegetables onto a Glass Tray.
  2. Place the tray onto Shelf Level 2 of the Speed Oven. Select Combi-Bake, 400F, Power Level 3 for 10 minutes.
  3. Scoop the vegetables onto a serving platter and garnish with the dill and mint.

(Serves 6)

Sponge Cake with Greek Yogurt, Fresh Fruit

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Ingredients
½ cup melted butter 1 tsp vanilla extract
½ cup sugar 1 tsp lemon zest
1 cup flour Juice of one lemon
1 tsp baking powder 1 container Vanilla Greek yogurt
 2 eggs  Fresh strawberries, oranges, blueberries, fruit
 ¼ cup milk

Directions
  1. In a bowl, whisk together the melted butter and sugar. Add the flour, baking powder, eggs, milk, vanilla, lemon zest and lemon juice. Whisk until smooth.
  2. Spray the insides of 8 ramekins with cooking spray, and divide the cake batter amongst them. Cover each ramekin with a piece of plastic wrap, and use a knife to make a small slit on top of each piece of plastic wrap.
  3. Microwave the ramekins 4 at a time in the Speed Oven using the One-Touch Microwave for 2 minutes.
  4. Run a knife around each ramekin and turn the cakes out. Cut each cake in half horizontally. Place the bottom half on a plate, put a dollop of the yogurt, and place the other half on top. Garnish with more yogurt and fresh fruit.
(Serves 8)

Asiago Lemon Thyme Shortbread

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Ingredients
1 stick unsalted butter, at room temperature
1 cup Asiago cheese, finely grated
Zest of 1 lemon
1 ¼ cups flour
 2 Tbsp fresh thyme leaves, chopped
 ½ tsp salt
 Black pepper

Directions
  1. Preheat the Convection Oven: Convection Bake to 325F, and set racks on Shelves 1, 3, and 5.
  2. Put all the ingredients into the bowl of a food processor and pulse until the dough comes together.
  3. Remove the dough and form it into a smooth log. Wrap in plastic wrap and chill for a few hours, or overnight.
  4. Slice the dough into ¼-inch thick slices, and place the cookies on a PerfectClean Tray for about 10 minutes.
  5. Remove from oven and let cool on a wire rack.

Tomato and Mozzarella Tart with Arugula

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Ingredients
1 sheet puff pastry
1 egg, lightly beaten
½ cup Parmesan cheese, grated
2 plum tomatoes, cored, and sliced into ¼-inch thick slices
 ½ tsp salt
 1 cup mozzarella, shredded
 2 Tbsp olive oil
 1 garlic clove, minced
 4oz arugula leaves
 1 lemon

Directions
  1. Preheat the Convection Oven: Intensive Bake to 425F with a rack positioned on Shelf Level 1.
  2. Line a Perforated PerfectClean Tray with parchment paper. Place the sheet of puff pastry on the centre of the tray and brush with the egg wasy. Form a crust by folding over the edges about 1/2 –inch, and brush the edges with the egg wash. Trim the corners.
  3. Sprinkle the pastry with the Parmesan cheese, then poke the dough all over with a fork. Bake until golden brown and crisp, about 12 to 15 minutes. Transfer to a wire rack to cool.
  4. Meanwhile, sprinkle the slices of tomatoes with the salt and place them on paper towels. Let rest for about 30 minutes. Then pat the tomatoes dry with paper towel.
  5. Sprinkle the mozzarella cheese on the baked pastry sheet. Layer the tomato slices evenly over the cheese. Whisk the olive oil and garlic together and drizzle over the tomatoes. Bake in the oven for an additional 10 minutes.
  6. Let the tart cool for 5 minutes before cutting. Toss the arugula with some lemon juice, salt, pepper and olive oil, and garnish atop each piece of tart.

(Serves 6)

Herb-rubbed Rack of Pork

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Ingredients
3 large garlic cloves
2 shallots, quartered
3 tablespoons olive oil
2 tablespoons chopped fresh sage
 2 tablespoons chopped fresh rosemary
 2 tablespoons coarse kosher salt
 1 tablespoon ground black pepper
 1 rack of pork with 8 racks (about 5lbs)

Directions
  1. In the bowl of a food processor, pulse together the garlic, shallots, sage, rosemary, olive oil, salt and pepper.
  2. Rub the marinade all over the rack of pork and place on a PerfectClean Tray. Insert the wireless roast probe at a 60 degree angle into the centre of the pork.
  3. Select on the M-Touch Convection Oven: Gourmet Center/Meat/Pork/Crown Roast. Adjust the Core Temperature to 140F. Follow the prompts on the oven.
  4. When the program has finished, remove the pork from the oven and let rest for 20 minutes before carving.
  5. Pour the pan juices into a bowl, and drizzle over the pieces of meat.

(Serves 8)

Roasted Parsnips, Carrots and Brussel Sprouts with Maple Orange Glaze

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Ingredients
1lb heirloom baby carrots
1lb Brussel sprouts, halved
1lb radishes, halved
¼ cup olive oil
 Salt and pepper
 ½ cup freshly squeezed orange juice
 1 Tbsp maple syrup

Directions
  1. Preheat the Convection Oven: Convection Roast to 425F. Place racks on Shelf Levels 1, 3 and 5.
  2. Keeping the vegetables separate, toss each one with some olive oil, salt and pepper, and place on a PerfectClean Tray in one layer. Be careful not to overlap the pieces of vegetables.
  3. Roast each tray of vegetables on a different rack. For about 15 minutes, until golden brown and crisp tender. (The cooking time per vegetable will vary depending on the size of the pieces of the vegetables).
  4. Meanwhile, whisk together the orange juice and maple syrup in a small pot, and bring to a boil. Reduce until slightly thickened.
  5. Once the vegetables are roasted, drizzle with the orange maple glaze.

(Serves 6)

Raspberry Soufflés

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Ingredients
Melted butter, for brushing
300g frozen raspberries
2 Tbsp lemon juice
¼ cup caster sugar, plus extra, for dusting
 1 Tbsp cornstarch
 3 tsp water
 5 egg whites
  1/3 cup caster sugar
 Icing sugar for dusting

Directions
  1. Preheat M-Touch Convection Oven: MoisturePlus to 350F with Manual Burst of Steam.
  2. Brush 6 ramekins with butter and dust with sugar. Place on a PerfectClean Tray.
  3. Cook the raspberries in a saucepan over low heat for 3 to 4 minutes. Purée in a blender until smooth. Pass the purée through a sieve to remove the seeds. Return the raspberry purée to the pan over low heat and add the lemon juice and sugar, and stir until the sugar has dissolved. Increase the heat and bring the mixture to a boil. Combine the cornstarch and water, and add it to the purée. Whisk for 1 minute. Refrigerate until cold.
  4. Beat the egg whites in a standmixer until soft peaks form. Add the sugar in a thin stream and beat until glossy. Fold the raspberry purée into the egg whites and spoon into the ramekins.
  5. Place the tray into the oven and manually add 1 Burst of Steam. Bake for about 9 to 10 minutes, until soufflés have risen and the tops are golden brown. Dust with icing sugar and serve immediately.

(Serves 6)

Pan-Fried Potato Fritters with Harissa-Tomato Sauce

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Ingredients
1kg potatoes (about 5 medium)
1 small onion, finely chopped
1 to 2 Tbsp butter
3 or 4 cloves garlic, pressed
 2 Tbsp cumin
 2 tsp salt
 ½ tsp pepper
 1 tsp turmeric
 ¼ cup cilantro, chopped
 2 eggs, beaten
 Vegetable oil, for frying
 Tbsp tomato paste (concentrate)
 2 tsp harissa
 Juice of a lemon
 ½ tsp salt
 ¼ tsp cumin

Directions
  1. Steam the potatoes in the Steam Oven for about an hour, until cooked through. Peel the potatoes and chill in the refrigerator.
  2. Melt the butter in a skillet on the Induction Cooktop and add the onions. Sauté them gently Power Level 4 to 5 for about 5 to 10 minutes, or until translucent. Add the garlic and sauté just a minute more, stirring constantly. Remove from the heat.
  3. Grate the chilled potatoes into a mixing bowl. Gently toss in the spices, onions, garlic and cilantro. Stir in enough of the eggs to bind the potatoes, but not so much that there is excess egg in the bottom of the bowl.
  4. Shape the potato mixture into cakes about 2 inches in diameter. Wet hands will make the mixture easier to handle.
  5. Heat enough vegetable oil to generously cover the bottom of a skillet or griddle on the Induction Cooktop at Power Level 7 to 8. Add the potato cakes and cook slowly over medium heat, about 5 to 10 minutes per side, until deep golden brown.
  6. For the sauce, mix the tomato paste, harissa, lemon juice and spices together. Season to taste. Serve with the fritters.

(Serves 10 to 12)

Moroccan Carrot Soup

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Ingredients
2 Tbsp butter 1 Tbsp honey
1 cup chopped white onion 1 tsp fresh lemon juice
1lb large carrots cut into ½-inch dice 1/8 tsp ground allspice
2 ½ cups low-salt chicken broth ½ cup plain yogurt, stirred to loosen
 2 tsp ground cumin  Salt and pepper

Directions
  1. Melt butter in large saucepan over medium-high heat on the Gas Range Cooktop. Add the onions and sauté for 2 minutes until soft and translucent, and then add the cumin and stir until fragrant – about 30 seconds. Add the carrots and stir to coat with the onions and cumin. Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes.
  2. Remove soup from heat and purée in a blender until smooth. Return to same pot and whisk in the honey, lemon juice, and allspice. Season with salt and pepper.
  3. Ladle soup into bowls, and drizzle with the yogurt. Garnish with more cumin.

(Serves 4 to 6)

Moroccan Chicken with Lemon and Green Olives

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Ingredients
2 Meyer lemons or regular lemons
1 Tbsp olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, minced
 1 Tbsp paprika
 2 tsp ground cumin
 1 tsp ground cinnamon
 1 tsp ground ginger
 2 cups low-salt chicken broth
 8 pieces of skin-on chicken thighs (remove the bone if you wish)
 ½ cup green olives, pitted

Directions
  1. Cut 1 lemon into 8 wedges. Squeeze enough juice from the 2nd lemon to get 2 Tbsp. Set aside.
  2. Heat oil in a large dutch oven on the PowerFlex on the Induction Cooktop to Power Level 8. Season the chicken with salt and pepper and sear skin side down until skin is golden brown. Flip and brown the other side. Set the chicken pieces aside.
  3. Pour off any excess oil in the pot and leave about 1 Tbsp. Add the onions and season with salt and pepper. Sauté until golden brown, about 8 minutes.
  4. Add the garlic and spices and stir for 1 minute. Add the broth and bring to a boil. Nestle the chicken pieces back into the pot, cover and lower the temperature. Simmer for about 20 to 25 minutes, until the chicken is cooked through.
  5. Transfer chicken to platter. Add olives and the lemon juice to pot. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

(Serves 6)

Couscous

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Ingredients
1 cup instant couscous
 2 Tbsp butter
1 Tbsp vegetable oil
½ small onion, small dice
1 tsp cumin
1 tsp cinnamon
 ¼ cup raisins
 1 cup water or chicken broth
 Salt and pepper season to taste

Directions
  1. Sauté the onion on the Induction Cooktop with oil and butter on setting number 4.
  2. Sweat until translucent.
  3. Add spices and raisin and sauté for 1 minute.
  4. Add chicken stock and use the Boost function to bring to a rapid boil.
  5. Remove pan from heat and stir to evenly moisten the couscous.
  6. Cover the pan and let sit for 10 minutes. If couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let sit for a few more minutes.
  7. Using a fork, gently break apart the couscous and fluff. If needed, add a small amount of liquid from the Moroccan Chicken dish to moisten couscous.

(Serves 6 to 8)

Moroccan Chocolate Mousse

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Ingredients
2 cups heavy cream, chilled
2 Tbsp sugar
¼ tsp ground cinnamon
¼ tsp ground cumin
 Pinch of salt
 8oz dark chocolate, chopped

Directions
  1. Stir together the heavy cream, sugar, cinnamon, cumin and salt in a large bowl.
  2. Melt the chocolate by putting it into a pot, and placing on the Gas Range Cooktop on TrueSimmer.
  3. Using a hand-held mixer, whip the cream into soft peaks, about 2 to 3 minutes. Do not overwhip. Fold the melted chocolate gently into the cream with a rubber spatula and serve immediately, or divide into serving bowls and refrigerate until ready to use.

(Serves 6)

Smoked Salmon Puff Pastry Bites

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Ingredients
1 sheet puff pastry Salt and fresh ground pepper
1 cup cream cheese Lemon zest (optional)
1 egg, beaten 1 package smoked salmon
2 Tbsp finely chopped fresh chives


Directions
  1. Preheat M-Touch Convection Oven: MoisturePlus with 3 Bursts of Steam/Manual to 400F.
  2. Mix all ingredients except salmon to make the filling.
  3. Roll out the puff pastry and cut out 1-inch rounds. Stack two discs together and brush with the beaten egg. Place on a parchment-lined PerfectClean Tray.
  4. Bake the shells for 15 minutes, adding a burst of steam every 5 minutes manually, until puffed and golden brown. Allow to cool for a couple of minutes then cut the shells horizontally to make the sandwiches halves.
  5. In the meantime, cut strips of smoked salmon, put a dollop of cream cheese filling and make a small roll.
  6. Place a salmon roll in between each of the puff pastry rounds. Secure the mini sandwich with a toothpick, and serve.

(Serves 10 to 12)

Tomato Soup with Mini Grilled Cheese Sandwich

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Ingredients
1 large onion, diced Splash of honey and red wine vinegar to taste
2 Tbsp butter 1 bunch basil, chopped
2L chicken stock 4 slices white bread
28oz can crushed tomatoes Butter, softened
 1 cup heavy cream  4 slices of aged white cheddar cheese
 Salt and pepper

Directions
  1. On the Gas Range Cooktop, sauté the onion in the butter in a large stockpot pot until onions are soft. Add the canned tomatoes and chicken broth, and bring to a boil.
  2. Stir in the cream, and simmer for 10 to 15 minutes.
  3. Purée the soup in a blender with the basil and pour back into the stockpot. Season with salt, pepper, vinegar and honey to taste. Keep warm on the TrueSimmer function.
  4. Preheat the Gas Range Griddle to medium-high heat.
  5. Butter one side of each of the slices of bread. Place 2 slices of cheese in between and grill on the griddle for about 2 minutes per side, until bread is golden brown and cheese has melted.
  6. Cut the grilled cheese sandwich into quarters, and serve one quarter with a bowl of tomato soup.

(Serves 8)

Grilled Hanger Steak with Chimichurri Sauce

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Ingredients
2lb piece of hanger or skirt steak
Kosher salt and pepper
1 bunch of Italian parsley
6 fillets of anchovies
 1 Tbsp red wine vinegar
 Olive oil
 2 cloves of garlic

Directions
  1. Remove the hanger steak from the refrigerator and bring to room temperature.
  2. Make the chimichurri: In a food processor, pulse the garlic a few times to chop it up. Add the parsley, anchovies and red wine vinegar and chop. Stream in olive oil until the desired consistency has been achieved. Season with salt and pepper.
  3. Preheat the Convection Oven: Surround Roast to 450F with a rack on Shelf 4. Heat the Gas Range Grill to high heat. Season the hanger steak liberally with salt and pepper and grill about 2 minutes per side.
  4. Place the steak on a PerfectClean Tray and roast in the oven for an additional 5 to 10 minutes, depending on the thickness of the meat. (You can also use the Roast Probe with a core temperature set at 120F if the meat is thick enough to fit the probe).
  5. Tent the beef with tin foil and let rest for about 10 minutes. Slice the meat against the grain, and serve with the sauce.

(Serves 6)

Scalloped Potatoes

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Ingredients
4 Tbsp butter
1 onion, finely chopped
3 Tbsp flour
1 tsp salt
 ¼ tsp pepper
 2 ½ cups milk
 6 cups thinly sliced Yukon gold potatoes

Directions
  1. Grease 2-quart casserole with shortening or cooking spray.
  2. In a saucepan, melt 3 Tbsp of butter over medium heat. Cook the onions until soft and translucent. Stir in the flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Remove from heat and stir in the milk. Place the pot back on the heat and bring to a boil, stirring constantly. Boil for about 1 more minute.
  3. Spread the potato slices in the casserole dish and pour the sauce over top. Cut remaining 1 Tbsp butter into small pieces; sprinkle over potatoes.
  4. On the M-Touch Speed Oven, select Masterchef/Bakes & Gratins/Gratin, and select the thickness of the gratin. Run the program (for medium thickness, this takes about 40 minutes).

(Serves 6 to 8)

Sautéed Veggies

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Ingredients
1 red pepper, sliced
1 yellow pepper, sliced
3 zucchini, cut into rounds
1 Vidalia onion, sliced
 Vegetable oil
 Salt and pepper

Directions
  1. Cut up all the vegetables and toss together in a bowl.
  2. Heat a wok on the Gas Range Cooktop to high heat. Add some oil to the wok, and sauté the vegetables in small batches for 1 minute, until vegetables are charred on the outside, but still crisp. Season with salt and pepper.
  3. Keep warm until ready to serve.
(Serves 6)

Meringue Kisses

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Ingredients
5 egg whites
1 ½ cups superfine sugar
Food colouring

Directions
  1. Preheat the Convection Oven: Convection Bake to 400F. Line a PerfectClean Tray with parchment paper, and bake the sugar for about 5 minutes, until warmed through and edges just begin to melt.
  2. Whip eggs whites in a standmixer with the whisk attachment until stiff peaks form. Add the hot sugar one spoonful at a time to the egg whites while continuing to whisk at high speed. Continue to whisk the eggs for another 5 minutes. The mixture is ready when it forms a smooth, shiny peak.
  3. Divide the meringue up into smaller bowls, and mix in the food colouring.
  4. Using a #5 star tip, pipe meringue kisses onto a parchment-lined PerfectClean Tray.
  5. Bake the meringue kisses in the Warming Drawer on high heat for about 1 hour.

Devilled Eggs

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Ingredients
12 large eggs
¼ cup mayonnaise
1 Tbsp fresh dill, minced
¼ tsp garlic powder
 2 tsp yellow mustard
 Salt and pepper to taste
 Paprika

Directions
  1. Steam the eggs in the Steam Oven: Masterchef/Eggs/Large/Hard. Place the eggs in a bowl of ice water to stop the cooking.
  2. Peel the eggs, and slice in half. Scoop out the egg yolks and add the mayonnaise, dill, garlic powder, yellow mustard and mash together using a hand blender. Season with salt and pepper.
  3. Fit a pastry bag with the #5 star tip, and pipe the egg yolk mixture into the egg white halves. Refrigerate.
  4. When ready to serve, sprinkle with a bit of paprika.
(Serves 10 to 12)

Vegetable Consommé with Steamed Vegetables

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Ingredients
2 medium leeks, white part only, chopped For the soup:
2 celery stalks, diced 2 carrots, diced into 1-cm cubes
2 onions, peel left on, roughly chopped 18 green beans, cut into 1-inch pieces
2 large tomatoes, peeled and seeded 2 waxy potatoes, cut into 1-cm cubes
 3 carrots, diced
 1 head of garlic, cut in half
 3 sprigs of parsley
 10 basil leaves
 10 white mushrooms, sliced
 3 sprigs thyme
 2 bay leaves
 10 black peppercorns
 Water

Directions
  1. In a large stockpot, add all the vegetables for the consommé, and cover with water. Bring to a boil, cover, lower the heat and simmer for a few hours. Strain out the broth and season with salt and pepper.
  2. Place the carrots, green beans and potatoes in separate Perforated Steam Trays. Use the Steam Oven: Special Modes/Menu Cooking option, and cook the vegetables.
  3. Place a small spoonful of the steamed vegetables in the bottom of a soup cup. Ladle the hot vegetable broth over it and serve.

(Serves 4 to 6)

Gourmet Roast Beef Tenderloin with Soy Mustard Sauce

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Ingredients
2lb piece of good quality, centre-cut beef tenderloin
2 tsp canola oil
1 Tbsp minced garlic
¼ cup low-sodium soy sauce
 2 tsp Dijon mustard
 2 tsp sugar
 3 Tbsp heavy cream
 ¼ cup chopped fresh cilantro
 Salt and pepper

Directions
  1. Bring the beef to room temperature, and season liberally with kosher salt and pepper.
  2. Use the Combination-Steam Oven: Masterchef/Meat/Beef/Gourmet Beef Tenderloin program.
  3. Follow the prompts on the screen. For medium rare, the program will take 2.5 hours.
  4. When the program is finished, remove the meat from the oven. There is no need to let the meat rest.
  5. Meanwhile, make the sauce. In a small saucepan, heat the oil and fry the garlic until fragrant. Add the soy sauce, mustard and sugar, and whisk together until sugar is dissolved. Remove pan from heat and stir in the cream and cilantro.
  6. Slice the meat, and drizzle over a spoonful of the sauce.

(Serves 6)

Roast New Potatoes with Fresh Herbs

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Ingredients
1lb new potatoes
Olive oil
Salt and pepper
2 Tbsp Italian parsley, chopped
 2 Tbsp fresh basil, chopped

Directions
  1. Toss the potatoes with olive oil, salt and pepper. Place them in a Perforated Steam Tray.
  2. Cook the potatoes in the Combination Steam Oven: Combi-Bake/425F/Moisture. Level 60% for 20 minutes. Add another cooking stage: Combi-Broil/Level 3/Moisture Level 60% for 5 minutes.
  3. Once the potatoes are cooked, toss them with the fresh herbs.

(Serves 6)

Sautéed Green Beans with Garlic Butter

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Ingredients
1lb French green beans
2 Tbsp garlic, minced
2 Tbsp salted butter
Salt and pepper

Directions
  1. Trim the beans and place them in a Perforated Steam Tray. Blanche the beans in the Steam Oven for 2 minutes.
  2. In a large skillet over medium heat, melt the butter and add the garlic. Stir the garlic until fragrant. Add the green beans and toss until the beans are just coated with the garlic butter. Season with salt and pepper.

(Serves 6)

Steamed Ginger Pudding with Apricot Jam

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Ingredients
6 Tbsp butter, plus more for cups and parchment 1/3 cup coarsely chopped crystalized ginger
½ cup plus 2 Tbsp all-purpose flour 1 Tbsp honey
½ tsp baking powder 1 Tbsp milk
¼ tsp ground ginger ½ cup apricot jam
 ¼ cup plus 2 Tbsp sugar  1 cup freshly whipped cream
 1 large egg  Fresh fruit for garnish

Directions
  1. Sift together the flour, baking powder and ginger.
  2. In a standmixer fitted with the paddle attachment, beat together the butter and sugar and white and fluffy. Add the egg, and mix together. Add the dry ingredients in 3 separate batches. Finally, add the chopped ginger, honey and milk.
  3. Butter six espresso cups, and place 1 Tbsp of apricot jam on the bottom of each cup. Fill the cup about three-quarters of the way up with the cake batter and smooth out the top.
  4. Place the espresso cups on a Perforated Steam Tray, and put in the Steam Oven for about 22 to 25 minutes, until the cake is cooked through.
  5. Run a knife around each cup and turn the pudding out onto a plate. Top with whipped cream, and garnish with fresh fruit.

(Makes 6 espresso cups)