Up first, Chef Dino is bringing the fun with his version of a Vegetable Bouillabaisse, starting with a base of water, lemongrass, onions, garlic, peppercorns, fresh thyme, and a swig of sake—one for the poaching liquid and one for the chef. On the other side of the kitchen, Chef Manny is embracing one of his childhood favorites, Omurice, a Japanese rice omelette made with carrots, shallots, oyster mushrooms, day-old rice, eggs and a demi glace using his secret ingredient: MINOR’S® Reduced Vegetable Stock.
ONE INGREDIENT. ENDLESS FLAVOR.
“I just add some water [to the Reduced Vegetable Stock], give it a little stir, and get that heated on the stove,” explains Chef Manny. “One hit of this on your taste buds and it’s just going to be a flavor bomb,” he continues, as his two-ingredient mixture transforms into a silky smooth demi glace before our eyes.
For Chef Dino, it’s all about building layers of flavor. Moving on from his poaching liquid to his bouillabaisse, he combines oil, garlic, fennel and saffron to a saucepan over high heat before adding a heaping spoonful of MINOR’S® Reduced Vegetable Stock to build depth and bring it all together.
There really is so much muscle in that Vegetable Reduction.MINOR’S Chef Dino
With a generous drizzle—okay, a delicious douse—of demi glace mixed into Chef Manny’s rice, and one final strain of Chef Dino’s bouillabaisse, it’s showtime. As Chef Manny delicately rolls his perfectly cooked omelette onto the fried rice, Chef Dino elegantly pours the rich, glistening sauce into a bowl of artfully placed, and thinly sliced, medley of purple potatoes, daikon, beets and bok choy. And just like that, we’re starving.
The Challenge: Make It & Share It
Feeling inspired? Try the recipes below and use the hashtag #MakeItWithMinors to show us how you Make It with MINOR’S® Classical Reductions™ Reduced Vegetable Stock. And stay tuned for more episodes to see how our chefs Make It with more of our go-to Minor’s® products.