Steam Ovens

Broccoli and Cave aged Cheddar Soup


3 large broccoli , chopped

½ pound grated cheddar cheese

3 L vegetable stock

¼ cup of cream

Salt and pepper to taste


  1. Place broccoli in perforated steam tray.

  2. Steam on high for 10 minutes

  3. Add stock and broccoli into a blender and puree until smooth.

  4. Add the cheese and season, pulse until completely incorporated.

  5. Add cream and bring back to boil. salt and pepper to taste

  6. Garnish with fresh cracked pepper


Steamed Poached Pears

Poires pochées à la vapeur


6 Bartlett pears – peeled, cored, quartered

1 L water

1 cup sugar

1 tablespoon of vanilla extract or one vanilla bean pod



1. Place pears, water, sugar and vanilla bean in an insert. Make sure pears are covered.

 2. Steam at 212F for 25 minutes, or until pears are tender.

 3. Place on counter and cool to room temperature.

 4. If you are canning the product, can it while it is still warm.

 5. Vanilla liquid can be reduced to serve as sauce.


Pine Nut Mushroom Risotto

Side Dish


1 liter of chicken or vegetable stock

500g of Arborio rice

1 pound fresh pine mushrooms

1 table spoon chopped fresh thyme

1 table spoon chopped chives

2 table spoons unsalted butter

¾ cup of grated parmigiano cheese




  1. Place rice in the solid steam pan and cover with stock, top with porcini mushrooms, diced squash and thyme.


  2. Leave the tray uncovered and place in the middle of the steam oven.


  3. Select “Custom” and set duration for 20 minutes.


  4. Once the rice is done add the parmigiano and butter, stir to combine.Sprinkle with chives.

Plate and serve.

Steamed Spaghetti Squash

Side Dish


1 large spaghetti squash

3 tbsp butter

Salt and Pepper to taste



1.  Cut Spaghetti Squash in half and place in steamer.

2.  Steam on 212F for 20 minutes, or until tender (Select Custom, and enter 20 minutes)

3.  Scoop out flesh into bowl and add butter to melt.

4.  Season with salt and pepper to taste

Root Vegetable Pave

Side Dish


1 potato – peeled and thinly sliced

1 yam – peeled and thinly sliced

1 carrot – peeled and thinly sliced

1 rutabaga – peeled and thinly sliced

1 cup cream

5 sprigs thyme - cleaned

1 ½  cup of grated parmigiano cheese

salt and pepper to taste


1. Thinly slice all vegetables with Japanese mandoline.

2. Place all ingredients into bowl and mix, season with salt and pepper, reserve ½ cup parmesan for later use

3. Line an insert with parchment paper

4. Layer mixture nicely into insert. Cover with foil

5. Steam at 212F for 30 minutes, or until vegetable are fully cooked. (Select Custom, enter 30 minutes)

6. Remove foil, cover with parmesan and broil until golden brown.