Tuesday, 22 October 2013

Dinner in my Bellini
 
The following recipes are 2 parts of my meal using the Bellini Kitchen Master
 http://cedarlaneculinary.ca/
This highlights what this machine is all about.
Dinner done in one machine.


I added a protein for this 3 course meal but it is not shown here as it does not use the
Bellini

Creamy Squash, Fennel & Leek Soup

As the bottom of my buttercup squash soup cooked quietly away
 the top part steamed my nappa cabbage.
Are you familiar with this veggie?

It is a lighter easily digestible version of the green cabbage that we are used to.

 Nappa Cabbage
It cooks really fast and makes a wonderful delicate side.

Let's get organized:
Creamy Squash, Fennel & Leek Soup

Remove the outer leaves of the leek.
Cut above the white part, using approximately 2"-3" of the green stalk.
If you peel back the old leaves you will see there is plenty of bright green stem that is perfectly edible and soft when cooked. Many chefs tell you to discard this part but, trust me it's delish.
*The old leaves can be used for stock too*

Slice down the length of the leek
 
Place in a clean sink with cold water. Let them sit for a few minutes so the sand sinks to the bottom.
This picture shows the older leaves on the right...these will go in stock. If you don't use them right away, wrap in paper towel and place in a zip lock bag for up to 3 days. Do not freeze!

Chop to desired size.

Prepping:
Creamy Squash, Fennel & Leek Soup


Place into the stainless steel bowl:
2 tbsp. EVOO
2 leeks, chopped
1 carrot, peeled, chopped
1 cup fennel, chopped (any part can be used)
2 sage leaves
pinch hot pepper flakes or piece of pepper.

With the chopping blade attached;
lock on cover, measuring cup off.

Turn the time to 5-6 min
speed 3 @ 100c
 
 
Amazing! Look it's sautéed


Drop in:
2cup buttercup squash, cooked
(mine was previously baked in the oven, but if you have it raw add to above step)
Pour in:
2 cup chicken or vegetable broth

Part 2

Cabbage:
1 nappa cabbage, washed sliced
Place in steamer basket
Place the top basket attachment on top,
lock in place.
Cover with perforated clear plastic top.

Cook for 15 min
100c on speed 3
Toss cabbage using tongs every 5 min to distribute heat.

unlock, remove steamer,
to the soup
 add:

2 cup milk, non dairy unsweetened drink or
coconut milk

lock cabbage back on

continue cooking for 5 min on speed 1
@60c

puree soup for 10 seconds on speed 10
with no heat.
Adjust for seasoning with salt & pepper.
Yogourt was stirred in for effect and creaminess.

This will keep hot for 1 hr in it's own container with the lid on.

Serves 4-6

Cabbage Braise

sauté in a large skillet;

 2 tbsp. vegetable oil
1" ginger, minced peel on
2 cloves garlic, minced
1 tbsp. soy sauce
4-6 dashes hot pepper sauce or to taste

Add the steamed cabbage and toss to coat,
cooking for 2-3 min.

*Usually when I sauté this cabbage raw with the same above method, a great deal of water escapes and I usually have to drain some of it off in order to continue.


The Bellini steamed it so that when it was sautéed, the liquid did not sweat into the pan, making the vegetables firmer.
*Suggested serving: breaded veal cutlets with Braised Nappa Cabbage
Enjoy with love!








 

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