Autumn Garden Soup with Rice Egg

67°C (152.6° F)
Temperature
Sous vide time
8 People
Serves
Medium
Difficulty

Introduction

This is a recipe shared with us by the students of Baltimore Montessori Public Charter School and one of their teachers, Patrick Caulfield. Be sure to check out a blog post all about their school and their amazing food and cooking-based curriculum right here! http://bit.ly/nomiku-BMPCS

Ingredients

  • 8 Round squash (for squash bowls)
  • 4 Cups (measured after chopping) roasted assorted vegetables. Carrots, potatoes, squash, beets.
  • 8 Fresh eggs
  • 2 C (cooked) Brown rice
  • 1 C Fresh parsley
  • 2 C Shiitake mushrooms (measured after slicing)
  • Edible flowers
  • Fresh Thyme
  • Olive Oil
  • Salt, pepper
  • Cling wrap
  • Cotton (butcher’s) twine

Comments

Monica Lo
wowowowowow
over 1 year ago
Nomiku
Love this! Thank you for sharing, Patrick! You're an inspiration!
over 1 year ago
MK
Michael Kalifa
Thanks Prez! ;) Should the rice be just raw?
over 1 year ago
Lisa Q. Fetterman
Crazy beautiful
about 1 year ago

Introduction

This is a recipe shared with us by the students of Baltimore Montessori Public Charter School and one of their teachers, Patrick Caulfield. Be sure to check out a blog post all about their school and their amazing food and cooking-based curriculum right here! http://bit.ly/nomiku-BMPCS

Directions

Rice

  1. Use your preferred method to prepare rice, fluff, and set aside.

1-Hour Rice Egg

  1. Fire up the Nomiku to your ideal egg temperature. My students like a 67 degree egg. If you haven’t noticed, children are extremely sensitive to food texture. This one is not too runny, but still golden and delicious inside.
  2. Grab a small (4-6” diameter) mixing bowl. Drape some restaurant grade cling wrap over the surface loosely, so that the cling wrap hangs down into the bowl.
  3. Drop a ¼ tsp olive oil where the cling wrap settles into the bottom of the bowl and spread so that it covers the cling wrap fully. Think of this as “oiling” your muffin tin.
  4. Now we can add the contents of the 1-hour rice egg. Flatten about a Tablespoon of rice on the bottom of the oiled, cling-wrapped bowl.
  5. Crack an egg over the rice and then gather up the cling wrap around the contents. Tie off with butcher’s twine and drop into the circulation bath.
  6. Allow to cook for 1-hr.

Roasted Vegetables and Squash Bowl

  1. Preheat Oven 400 Fahrenheit
  2. Rinse, and chop vegetables into bite-sized pieces
  3. Toss with Olive oil and light salt
  4. At this time, you can also hollow out a squash bowl to roast off until golden brown (but not too mushy)
  5. Roast until golden brown

Crispy Shiitakes

  1. Remove stems by hand (they can be used to great effect in stock)
  2. Wipe mushroom caps with a clean cotton cloth
  3. Slice into ¼ inch strips
  4. Cover the bottom of a cast iron or heavy skillet with ample olive oil and bring up to medium-high heat
  5. Sear off the shiitakes on both sides until golden brown, salt, and then cook on low heat for 15-20 minutes, turning occasionally so that they do not burn. You want to get a significant amount of the water out of the strips, ending up with a delicious, crispy mushroom chicarrone.

Final Assembly

  1. Plate your roasted squash bowl, spooning a heap of roasted vegetables inside.
  2. Fish out a 1-hour rice egg from your circulation bath and, with kitchen shears, cut the butcher’s twine, slipping the egg out into the squash bowl. For a nice visual, slice the egg in half.
  3. Now, ladle some of your rich, salted-to-taste vegetable stock almost (but not to the top) of the vegetables.
  4. Top with a few crispy shiitakes.
  5. Our students really enjoy plating with the edible flowers and parsley from the garden. Make it look beautiful.

Comments

Monica Lo
wowowowowow
over 1 year ago
Nomiku
Love this! Thank you for sharing, Patrick! You're an inspiration!
over 1 year ago
MK
Michael Kalifa
Thanks Prez! ;) Should the rice be just raw?
over 1 year ago
Lisa Q. Fetterman
Crazy beautiful
about 1 year ago