Vermicular | Journal | Harvesting the Flavors of Fall

Harvesting the Flavors of Fall

Harvesting the Flavors of Fall

Indulge in the essence of the season with our carefully curated collection of cozy autumn recipes. As daylight shortens and the leaves take on their autumnal hues, there's a collective yearning for soul-soothing comfort food. From heartwarming soups to hearty main dishes, let the rich and inviting flavors of fall infuse warmth into your home.

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Kabocha Squash Potage

Enjoy a soul-warming potage on those chilly autumn evenings. Steaming kabocha in the tightly-sealed Vermicular cast iron pots enhances its natural sweetness and results in a refined flavor.
Tailored for: Musui–Kamado or Oven Pot


INGREDIENTS | Serves 4

½ medium kabocha squash (600 g), peeled, seeded and cut into bite-sized pieces
½ onion, thinly sliced
400 ml milk
Kosher salt and freshly ground black pepper

DIRECTIONS

  1. Add 2 tablespoons of water in the pot. Lay a sheet of parchment paper and add in onion then kabocha squash. Cover and steam over [LOW] heat for 30 minutes.
  2. Once vegetables are cooked through, transfer them into a food processor and blend until smooth. Add milk and blend again.
  3. Pour ingredients back into the pot and simmer over [LOW] heat for 10 minutes. Season with salt and pepper and serve.


NOTES

  • Adding onions complements the sweetness of kabocha and provides a rich, well-rounded taste, adding depth to the flavor profile of the potage.
  • Straining the blended mixture in Step 2 will result in an even smoother texture.
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Miso Maple-Glazed Brussels Sprouts

An impeccable side dish to complement any main course, the rich umami of miso and the delicate sweetness of maple syrup harmonize to perfection, elevating the flavors of steam-roasted Brussels sprouts.
Tailored for: Musui–Kamado or Oven Pot


INGREDIENTS | Serves 3–4

14–15 brussels sprouts, halved lengthwise
2 tablespoons vegetable oil

Glaze Mixture
2 teaspoons miso
2 teaspoons maple syrup
2 teaspoons whole grain mustard
¼ teaspoon soy sauce


DIRECTIONS

  1. Add vegetable oil into the pot while the pot is still cold and space out brussels sprouts evenly, cut-side down. Cover and steam-roast over [LOW] heat for 20 minutes.
  2. In a small bowl, mix ingredients for Glaze Mixture. Set aside.
  3. Add Glaze Mixture into the pot and stir to coat the brussels sprouts.


NOTES

  • For Step 1, try not to open the lid while cooking. If the lid is opened, steam will escape and the brussels sprouts may not cook properly.
  • Steam-roasted brussels sprouts will achieve soft and tender on-the-inside and caramelized textures on-the-outside. Adjust the amount of sauce depending on the size of brussels sprouts.
  • Credit: Chef Tetsu Yahagi – Recipe video
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Moussaka

While this recipe may appear a bit intricate, the reward is unparalleled comfort found in the layers of seared eggplants, a rich meat sauce, and a luscious white sauce that define a truly comforting moussaka. With our Oven-Safe Skillet, you'll savor a harmonious blend of textures, ranging from crisp to hearty to creamy.
Tailored for: Oven-Safe Skillet 20cm


INGREDIENTS | Serves 4

2 small eggplants, cut into ¼” slices
1 medium potato, cut into ¼” slices
4–5 tablespoons olive oil, divided
¾ cup shredded cheese

Meat Sauce
⅓ lb ground beef or pork
½ 14.5-oz can diced tomatoes, unsalted
½ medium onion, finely chopped
1 clove garlic, minced
1 teaspoon kosher salt
¼ teaspoon cumin seeds
¼ teaspoon chili powder
1 tablespoon olive oil

White Sauce
1 tablespoon butter
2 tablespoons (15 g) bread flour, sifted
200 ml milk
Kosher salt
Freshly ground black pepper
1 pinch nutmeg

Garnish
Mint leaves, as desired
Chili powder

Equipment
Glass or Stainless Steel Lid

DIRECTIONS

  1. Preheat the skillet over medium-high heat for about 90 seconds. Add in 1 tablespoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then reduce to medium heat. Add eggplant and sear for about 1 minute per side. Once lightly browned, remove from skillet and set aside. Repeat the steps for the potato and any remaining eggplant.
  2. For the Meat Sauce, add 1 tablespoon of oil, garlic, salt, cumin seed, and chili powder to the same skillet. Sauté over low heat for about 1 minute or until fragrant. Add onion and sauté until soft and caramelized, about 5 minutes.
  3. Move onions to the side of the skillet and add the ground meat. Brown over medium heat for about 3 minutes. Add the tomatoes and stir to combine. Cover and simmer under very low heat for about 10 minutes, then set aside.
  4. For the White Sauce, add butter to a small saucepan and heat over low heat. Once the butter melts, add bread flour and cook for about 5 minutes, stirring constantly to prevent burning. Once the texture becomes smooth, gradually pour in milk and stir well until even to avoid lumps. Once the sauce thickens, add salt, pepper, and nutmeg, and remove from heat. Preheat oven to 410ºF (210ºC).
  5. Rinse and dry the skillet, then layer half of the potato slices, Meat Sauce, and eggplant in that order. Layer the remaining half of each ingredient. Add White Sauce and shredded cheese on top.
  6. Transfer to oven and bake for about 20–30 minutes or until browned to your liking.
  7. Garnish with mint and chili powder, and serve.
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Pan-Steamed Manila Clams in White Wine

Steamed clams create a sophisticated dinner that requires minimal effort. Infused with a hint of garlic and a touch of chili pepper, it's the perfect choice to warm up a chilly evening, bringing the essence of the ocean to your table in every spoonful. Serve them with a crusty toasted baguette to soak up all the delectable broth.
Tailored for: Vermicular Frying Pan 20cm or Oven-Safe Skillet 20cm


INGREDIENTS | Serves 2

⅔ lb live Manila clams
1 clove garlic, minced
1 whole dried red chili pepper, seeded, cut in half lengthwise
2 tablespoons white wine
¾ tablespoon unsalted butter
Chopped fresh parsley
2 teaspoons olive oil

DIRECTIONS

  1. Soak the clams in 3% salt water (1 oz salt for every 1 quart water) overnight or at least 6 hours so the clams spit out sand that may be inside. Wash the clams well under running water until clean.
  2. Add olive oil, garlic, and chili pepper into the pan and cook over low heat, stirring occasionally, for about 1 minute or until fragrant.
  3. Add clams and wine, cover, and steam for about 3 minutes.
  4. Once clams open, stir in butter and parsley, and serve warm.


NOTES

  • With the clams’ umami and moderate spice level, this dish pairs well with sake. However, feel free to leave out the chili pepper if you are sensitive to spicy foods.
  • Infuse the oil with the garlic and chili pepper before steaming the clams for a deeply aromatic, flavorful dish.
  • Live Manila clams should be slightly open, and should shut quickly when you tap on them. If clams do not shut or float in water, they are dead. If closed clams do not open after cooking, they are also dead. Discard dead clams.
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Herb-Crusted Rack of Lamb

This rack of lamb dish takes full advantage of the Musui–Kamado’s precision temperature control function, resulting in a succulent and tender lamb embraced by a flavorful, crisp breaded crust. It serves as the perfect centerpiece that ensures a memorable feast for all your festive occasions.
Tailored for: Musui–Kamado


INGREDIENTS | Serves 3–4

2 ¼ lb of rack of lamb, tendon and excess fat removed, room temperature
2 teaspoon kosher salt or 1% of the weight of the meat
Freshly ground black pepper

4 tablespoons olive oil, divided
1 sprig fresh thyme or rosemary
1 clove garlic, crushed
2 tablespoons Dijon mustard

Breadcrumb Mixture
4 tablespoons panko breadcrumbs
4 tablespoons Italian parsley, finely chopped
1 tablespoon parmesan cheese, grated
½ clove garlic, minced

DIRECTIONS

  1. Season lamb by rubbing salt and pepper on all sides.
  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, sear lamb fat-side down, then sear all sides until golden brown. Turn off heat, remove lamb, and let cool.
  3. Place lamb, 3 tablespoons of olive oil, thyme and garlic in a sealable bag. Remove as much air as possible using the immersion method (See notes below).
  4. Rinse and dry the pot, add about 8 cups of water (not included in ingredients) and set temperature to [WARM 140°F]. Once you hear a beep after 5 minutes, submerge the bag in water, cover and sous-vide for 60 minutes. Combine ingredients for Breadcrumb Mixture and set aside.
  5. Remove the lamb from the bag and pat the lamb dry with a paper towel. Discard the water from the pot, wipe it dry. Preheat oven to 450°F.
  6. Place the lamb fat side up in the pot. Brush the top with Dijon mustard and generously sprinkle Breadcrumb Mixture on top. Drizzle 1 tablespoon of olive oil over the lamb and roast uncovered for 10 minutes, or until golden brown on top. Remove from oven and cut into desired pieces.


NOTES

  • Immersion method: If you don’t have a vacuum sealer, you can easily create a natural vacuum seal using the following directions:
  1. Place the seasoned meat in the bag and seal it until there is about an inch opening at the top.
  2. Submerge the bag in a pot of water until the top of the bag is just above the waterline.
  3. Remove as much air as possible and seal the bag.


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Caramelized Banana Upside Down Cake

The banana upside-down cake is a delightful twist on the traditional, featuring ripe bananas coated in a caramel glaze. It strikes a perfect balance between the natural sweetness of bananas and a subtle bitterness from the caramel, adding depth to each bite.
Tailored for: Musui–Kamado or Oven Pot

INGREDIENTS | Serves 5–6

6 bananas
5 ⅓ tablespoons2 ½ oz (75 g) unsalted butter, room temperature
⅝ cup (120 g) cane sugar
3 large eggs
1 ½ cup (180 g) all-purpose flour, sifted
1 ½ teaspoon baking powder, sifted
2 ½ oz (75 g) pecan nuts, cut into small pieces

Caramel Sauce
⅖ cup (75 g) granulated sugar　
1 tablespoon (15 ml) water
5 tablespoons (75 ml) heavy cream, heated

Equipment
Torch

DIRECTIONS

  1. Cut parchment paper to match the pot's bottom size. Slice bananas in half lengthwise and arrange them, cut side down, on a cutting board as closely as possible. Cover the bananas with the parchment paper, trim any excess from the edges, and set aside the remaining bananas. Place the paper into pot and arrange bananas closely with cut side facing down.
  2. In a small saucepan, add granulated sugar and water to make Caramel Sauce. Continuously tilt and rotate over [MED] heat until caramelized. Once the sugar mixture turns brown, remove from the heat, stir in heavy cream with a pinch of salt, and then pour the sauce evenly over bananas.
  3. Mash the remaining bananas in a bowl using a fork. In a separate bowl, add butter, cane sugar, and eggs in that order and combine well until incorporated, then combine the mixture with the bananas. Gently fold the sifted flour and baking powder into the banana mixture, then mix in pecan nuts.
  4. Preheat oven to 360°F. Spread the mixture from Step 3 into the pot and bake uncovered for 40 minutes. Remove from oven, place a sheet of parchment paper and a weight on top. Let rest for 40 minutes.
  5. Remove the cake and flip onto a plate, banana-side facing up. Sprinkle with granulated sugar and use a torch to caramelize the top.
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