8 Nourishing Winter Recipes

Name: Vermicular
Price range: $$$

Colder weather calls for heartier meals to warm and nourish us. Why not try some new recipes to complement your holiday staples? Here are just a few of our wintertime favorites—comforting and delicious, we bet you'll return to these recipes time and time again.

Orange Roasted Carrots

A delightful, sweet vegetable side dish that accompanies any meat entrée, these carrots are steam-roasted in orange juice, resulting in a lightly caramelized outside and tender interior.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 2–3)

4 medium carrots, unpeeled, halved lengthwise and cut into 4" lengths

Orange Juice Mixture
3 tablespoons orange juice
½ teaspoon kosher salt
½ teaspoon coriander seeds
1" piece fresh ginger, skin-on, crushed
1 sprig fresh thyme
Orange zest

Garnish
Sour cream or feta cheese
Sliced almonds
Chopped fresh parsley

DIRECTIONS

In a small bowl, mix ingredients for Orange Juice Mixture. Set aside.
Place carrots in the pot, cover and steam-roast over [LOW] heat for 20 minutes.
Uncover and drizzle the Orange Juice Mixture on top. Cover and simmer over [EXT LOW] heat for 20 minutes.
Let cool and serve with sour cream or feta cheese. Drizzle sliced almond and chopped parsley for garnish.

Salmon Chowder

There's nothing more comforting than a piping hot bowl of perfectly creamy chowder. Umami-rich salmon is complemented by a hearty blend of mushrooms, carrots, and potatoes in this nourishing one-bowl meal.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 4)

2 (7 oz total) salmon fillets
6 mushrooms (crimini, white button, or baby bella), halved lengthwise
1 cluster shimeji mushrooms, stemmed and separated
2 medium potatoes, cut into bite-sized pieces
1 medium carrot, cut into bite-sized pieces
1 scallion, finely chopped
1 stalk celery, finely chopped
1 bay leaf
2 tablespoons white wine
2 ⅛ cups (500 ml) milk

3 tablespoons all-purpose flour
2 tablespoons (30 g) unsalted butter, room temperature

50 ml heavy cream
2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper

DIRECTIONS

Add mushrooms, potatoes, carrot, scallion, and celery into the pot. Place salmon and bay leaf on top. Sprinkle with salt and drizzle white wine. Cover and simmer over [LOW] heat for about 20 minutes.
Add milk and simmer over [LOW] heat for another 10 minutes, covered.
In a medium bowl, combine flour and butter until well incorporated. Gradually pour in ½ cup (100 ml) of the soup, stirring thoroughly to avoid lumps.
Gradually add the flour mixture into the pot and simmer over low heat. Once thickened, add heavy cream, sprinkle salt and black pepper, and serve.

Sautéed Green Beans with Lemon Butter and Almonds

A tangy sauce and crunchy almonds make these green beans an excellent side dish.

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm or Oven-Safe Skillet 24cm Deep / 26cm

INGREDIENTS
(Serves 4)

200 g green beans
⅛ medium red onion, finely chopped
¼ cup slivered or sliced almonds
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 teaspoon vegetable oil
Lemon juice

DIRECTIONS

Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke clears, add almonds and butter and sauté over low heat for about 10 seconds or until lightly browned.
Add green beans, onions, salt, and black pepper. Stir lightly and sauté, covered, over low heat for about 7 minutes or until beans are cooked through.
Uncover, increase heat to medium, and sauté for an additional 30 seconds or until excess moisture is removed. Drizzle lemon juice, transfer to a plate, and serve.

Salt Pork Cassoulet

Seared salt pork, cannellini beans, and slices of prosciutto are braised—then baked, with a host of vegetables, spices, breadcrumbs, and parmesan—in our take on this incredibly flavorful, French winter classic.

Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS
(Serves 4)

¾ lb (300 g) pork belly
4 teaspoons (12 g) kosher salt

1 ¼ cup (225 g) dried cannellini beans
¾ medium yellow onion, diced
¾ medium carrot, peeled, cut into ⅓” pieces
2 ½ oz (75 g) prosciutto
2 tablespoons (30 g) tomato paste
⅓ 14.5-oz can (150 g) diced tomatoes, unsalted
150 ml white wine
1–2 bay leaves

1 ½ cloves garlic, minced
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch ground cinnamon
Kosher salt and freshly ground black pepper, to taste
½ cup panko breadcrumbs
⅓ cup parmesan cheese, freshly grated
Italian parsley, finely chopped

DIRECTIONS

(1st day) Rub entire surface of pork with salt. Place in a sealable bag and refrigerate for one to two nights.
(2nd day) In a large bowl, soak cannellini beans for 8 hours. Transfer both beans and soaking water to a pot and bring to a boil over medium heat. Drain beans, return to pot, and immerse in fresh water. Boil again over low heat, uncovered, about 10–15 minutes or until al dente. Turn off heat and separate beans and water. Keep 300 ml of the water and set aside.
Rinse pork well with running water and pat dry with a paper towel. Slice into ½” wide batons.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add in sliced pork and sear for about 3 minutes (without oil) or until browned.⁠ Add garlic, nutmeg, cloves, and cinnamon and stir. Once fragrant, add onions, carrots, and prosciutto. Sauté over [MED] heat for about 3 minutes or until onions are soft and translucent.
Add tomato paste and cook over [MED] heat for about 1 minute, stirring frequently. Once paste has browned, add tomatoes, white wine, and bay leaf. Once boiled, add beans and the 300 ml of water, cover, and braise over [LOW] heat for about 40 minutes. Preheat oven to 480ºF.
Uncover, add salt and black pepper, and lightly stir. Top with panko breadcrumbs and parmesan cheese. Bake for 10 minutes, sprinkle with Italian parsley, and serve.

Beef Bourguignon

This hearty, red wine-based stew with meltingly tender beef, bacon, and sweet pearl onions and carrots is the ultimate comfort food for cold, wintry nights.

Tailored for: Musui–Kamado

INGREDIENTS
(Serves 4)

1 ¾ lbs boneless beef chuck, cut into 8 chunks
1 tablespoon vegetable oil

⅓ lb bacon block or pancetta, cut into rectangular pieces
1 large carrot, peeled, cut into ⅓” slices
8 small pearl onions
8 mushrooms, halved
1 bouquet garni (parsley, thyme, and bay leaves)
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

1 ¼ cups (300 ml) red wine
½ medium onion, grated

Beurre Manié
2 tablespoons unsalted butter, room temperature
2 tablespoons all-purpose flour, sifted

Topping
Sour cream, optional

DIRECTIONS

(1st day) For Beurre Manié, combine butter and flour in a bowl to make a paste. Preheat the pot over [MED] heat. Once [GRILL OK] sign appears, add vegetable oil. Sear beef for about 1 minute per side or until golden brown. Add wine and bring to a boil. Transfer the beef and wine into a bowl, add grated onion, and lightly stir. Marinate beef in a sealable bag overnight in the refrigerator.
(2nd day) Remove beef from the marinade. Set the marinade aside (to be added to stew later on).
Add beef, bacon, carrot, pearl onions, mushrooms, salt, and black pepper into the pot, and stir lightly. Place bouquet garni on top. Cover and braise over [LOW] heat for about 40 minutes or until carrots are cooked through.
Once carrot is cooked through, pour the marinade into the pot and bring to a boil over [MED] heat, uncovered. Cover and simmer over [EXT LOW] for 90 minutes.
Once beef is tender, gradually stir in the Beurre Manié until fully dissolved. Braise over [LOW] heat for an additional 10 minutes, stirring occasionally, or until stew reaches desired thickness.
Season with salt and pepper to taste and serve with sour cream.

Pan-Seared Pork Steaks with Creamy Mustard Sauce

Juicy, tender pork is braised to perfection in white wine alongside mushrooms and green beans. Heavy cream meets Dijon mustard in a rich sauce you'll want more than just a drizzle of.

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm or Oven-Safe Skillet 24cm Deep / 26cm

INGREDIENTS
(Serves 4)

1 lb pork shoulder, cut into 2 steaks, room temperature

Kosher salt and freshly ground black pepper
All-purpose flour, to coat

1 tablespoon vegetable oil
1 tablespoon (15 g) butter
10 mushrooms, stemmed and halved
½ medium onion, cut into ½” wedges
10 green beans, cut diagonally in half
4 tablespoons white wine
½ cup (100 ml) heavy cream
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

Equipment
Glass or Stainless Steel Lid

DIRECTIONS

Season pork by rubbing salt and pepper on all sides and lightly coat with flour.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then place pork into the pan and sear each side for about 1 minute until golden brown.
Remove pork from the pan and set aside. Keep on medium-high heat, add in butter, mushrooms and onion and stir-fry for about 1 minute. Return pork back into the pan and add in green beans and white wine. Cover with lid and braise over low heat for 5 minutes.
Turn off the heat and let steam for 3 minutes in residual heat. Add in heavy cream and Dijon mustard and turn on heat to medium heat. Bring to a simmer and season with salt and pepper. Cut pork and transfer to a plate. Drizzle sauce and serve.

Honey Graham Apple Crisp

A crumbly graham cracker topping lends crunch and sweetness to a tart, syrupy cinnamon-apple filling in this easy, skillet dessert favorite.

Tailored for: Oven-Safe Skillet 20cm

INGREDIENTS
(Serves 4)

3–4 (1 lb) medium sweet-tart apples, peeled, cored, and sliced into six wedges, then cut crosswise into ¼" pieces

Filling
⅜ cup (75 g) brown sugar
¾ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
1 tablespoon lemon juice

Topping
5 full cracker sheets honey graham crackers, crushed
¼ cup old-fashioned rolled oats
2 tablespoons unsalted butter, room temperature

Vanilla ice cream
Light rum, optional

DIRECTIONS

Preheat oven to 340ºF (170ºC). Combine ingredients for Topping and mix well until butter is evenly distributed. Set aside.
In a large bowl, combine ingredients for Filling. Add about a quarter of the Topping mixture and stir to combine.
Transfer Filling to the skillet and spread remaining Topping mixture evenly over apples. Bake in oven for 50–60 minutes or until topping is golden brown and filling is bubbling. Serve warm with a scoop of vanilla ice cream and a drizzle of rum.

N O T E
Use any sweet-tart baking apple, like Honeycrisp, Granny Smith, or Golden Delicious. For increased depth of flavor, use multiple varieties.

Sweet Potato Mont Blanc

Japanese sweet potato is the star of the show in this surprisingly decadent, five-ingredient dessert.

Tailored for: Oven-Safe Skillet 24cm Deep

INGREDIENTS
(Serves 8)

4 small Japanese sweet potatoes, unpeeled

½ cup (120 ml) heavy cream
1 ½ tablespoons (12 g) powdered sugar
1 cup (200 g) vanilla ice cream
Zest from ¼ lemon

Equipment
Stainless Steel Lid
*Do not use the Glass Lid in the oven.

DIRECTIONS

Preheat oven to 355ºF (180ºC). Add sweet potatoes to the skillet, cover, and bake for about 60 minutes or until toothpick comes out clean.
Whip the cream and sugar over an ice bath until stiff peaks form.
Remove from oven and serve with the whipped cream from Step 2, a scoop of ice cream, and a sprinkle of lemon zest.

SEARCH MORE RECIPES

8 Nourishing Winter Recipes