We’ll be posting miso recipes regularly for the next few months, I’m working with Marukome to develop recipes for their brand new Miso & Easy product with substitutions using regular miso paste. So, Miso & Easy is like instant miso in a squeezable bottle. You can make miso soup in seconds, there’s no need for kombu or bonito flakes or dashi – it’s all in the bottle!

This recipe can be made with Miso & Easy or regular Miso Paste (I love the all-natural low sodium miso paste from Marukome)

How to make Steak with Orange Miso Sauce

Rub both sides of the steak with cooking oil and season with salt.

Heat a heavy-bottomed skillet, such as a cast iron pan, over high heat. When hot, add the steak to the pan. Sear both sides until browned, about 3-5 minutes on each side.

Transfer the steak to a clean plate then make the orange miso sauce. Turn the heat to medium-low and add about 3/4 of a cup of beef stock to the pan.

Next, add miso, mirin (a Japanese sweet rice wine) and Asian sesame oil to the pan. Cook the sauce for one minute.

Now, squeeze the juice from half an orange into the sauce.

Add the steak back into the pan and cook until your desired doneness.

…and, you’re done!

©Steamy Kitchen Recipes, 2012. | Permalink | 5 comments

A reader asked me what miso paste tastes like, while she has enjoyed miso soup at Japanese restaurants, she couldn’t quite imagine what cooking with miso paste would be like.

So what flavor dimension does miso paste add to a dish? If I had to just choose one single word, I’d say “umami” which is just a fancy foodie term that writers and chefs use. This is a tough one…..but okay, if I couldn’t use that word, I’d say, “tasty.” Even just a teaspoon of miso paste added to a dish (whether it’s a sauce for the asparagus, salad dressing, mashed potatoes or casserole) makes the dish tastier.

Miso has a very deep, complex flavor – salty yet slightly sweet, a little nutty. Lately, instead of adding salt to a dish, I’ll stir in a small spoonful of miso paste.

I need a little help from you all – can you help me describe the taste of miso vs. salt? Maybe it’s easier to use an analogy:

Salt is to Miso…….as _____ is to _____.

And hey, the one who comes up with the best analogy gets a prize. How about a $25 gift certificate to the Steamy Kitchen Store?

***

*Why all these miso recipes? I’m developing recipes for Marukome, the makers of Miso & Easy and some of the very best miso paste. 

Miso Ginger Asparagus Recipe

This recipe couldn’t be simpler….

Basically, throw the asparagus on a baking sheet and roast. In the meantime, whisk together the remaining ingredients – pour on top when the asparagus is done!

©Steamy Kitchen Recipes, 2012. | Permalink | 50 comments

Year of the Dragon Prediction (from Chinese Fortune Calendar)

“Dragon is a legendary animal and it is symbol of emperor in China. Since the Dragon is coated with mysterious color, Chinese consider that the dragon is unpredictable, untouchable and people cannot see its head and tail at the same time. Therefore, we can might see something unexpected happening in 2012.”

My prediction? Well, I’m no good at predicting things (which is why I’ve never won the lottery), but I’m all for major transformations this year!

Last year, I posted a long list of Chinese New Year recipes, and I’ve gotten several requests to republish the post. I’ve added a few new recipes as well.

Gong Hay Fat Choy!

From top left:

1. My Mother’s Famous Chinese Egg Rolls (egg rolls look like gold bars, which symbolize wealth)
2. Chinese Boiled Pork Dumplings (also symbolize wealth)
3. Pan Fried Shrimp & Pork Potstickers (wealth)
4. Shrimp Fried Rice (shrimp for happiness and joy)
5. Chinese Broccoli Beef Noodles (noodles for longevity)
6. Fresh Pear and Shrimp Stir Fry (shrimp for happiness and joy)

From top left:

1. Long Life Fertility Noodles and Happy Shrimp
2. Chinese Lettuce Cups (lettuce = rising fortune)
3. Hainanese Chicken Rice (serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health — carving it before serving would meant to “cut” your health)
4. Chinese Tea Eggs (for prosperity)
5. Chinese Whole Steamed Fish
6. Stir Fried Beef with Nectarines (nectarine = happiness, health)

See more Chinese New Year Recipes on Steamy Kitchen!

More Chinese New Year Recipes

Jiaozi Dumplings – from my friends Nate & Mary Kate on Epicurious (who just came out with their Chinese cookbook Feeding the Dragon!)
Chicken Lettuce Cups - Nate & Mary Kate on Epicurious
Stir Fried Prawns with XO Sauce – Noob Cook
Stir Fried Leeks with Vegetable – Noob Cook
Chinese Almond Chicken – Appetite for China
Braised Bok Choy – Taste Hong Kong
Sichuan Wonton – Appetite for China
Steamed Pork & Shrimp Dumplings (Sui Mai) – Flavor Explosions
Steamed Chicken in Lotus Leaf – RasaMalaysia
Stir Fried Pine Nuts with Corn and Peas – RasaMalaysia (dish means “full of gold and jade”)
Stir Fried Broccoli and Scallop – RasaMalaysia (“richness and abundance”)
Baked BBQ Pork Buns – RasaMalaysia
Soy Sauce Chicken – RasaMalaysia (though serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health — carving it before serving would meant to “cut” your health)
Flank Steak with Fried Noodles – Food Network
Ketchup Prawns – Sea Salt with Food
Egg Dumplings – Show Shanti
Homemade Chili Oil – Show Shanti
Singapore Black Pepper Crab – Sea Salt with Food
Chinese Long Beans – Washington Post (long beans = longevity)
Chinese Almond Cookies – Simply Recipes (beautiful, Garrett, just beautiful!)
Fortune Cookie Recipe – Martha Stewart
Fortune Cookie Recipe video – Cookbook Maniac (love her tips for fortune cookies)
Chocolate Fortune Cookies – Martha Stewart
Vegetarian Buddha’s Delight – Epicurious
Orange Peking Duck – recipe from Ken Hom, author of Ken Hom’s Top 100 Stir Fry Recipes
Sweet & Sour Pork – recipe from Grace Young, author Breath of a Wok
Buddha’s Delight with Tofu & Brocooli- Cooking Light
Peanut Sesame Noodles – Appetite for China
Soy Sauce Chicken – Appetite for China
Water Chestnut Cake with Ginger – Appetite for China
Dragon Well Tea Shrimp – Appetite for China
Dan Dan Mian – Appetite for China
Stir Fried Noodles, Taiwanese Style – Explore Hong Kong
Chinese New Year Cake – Asian Grandmother’s Cookbook
Scallion Pancakes – Tigers and Strawberries (perfect recipe. we made these many times)
Chinese White Cut Chicken – Sunday Nite Dinner (serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health — carving it before serving would meant to “cut” your health)
Tea Smoked Duck – Cooking Channel
Nian Gao Cake - Asian Grandmother’s Cookbook
Shanghai Style Nian Gao – Donna Cooks (“rising higher each year” This dish is a must for our table – I love the soft, chewy noodles. This is also one of my Dad’s hometown dishes)
Stir Fried Shanghai Nian Gao – mmm-yoso
Lion’s Head Meatballs – NY Times (lion = strength; big round meatballs = family togetherness)
Fuscshia Dunlop’s Braised Pork Belly – Cookbook Maniac
Chinese Walnut Cookies – Lily’s Wai Sek Hong
Paper Lined Cup Sponge Cake – Lily’s Wai Sek Hong
Dragon Cookies – Lily’s Wai Sek Hong (love this idea – we’ll make these dragon cookies w/my kids)
Almond Cookie Cresents – Lily’s Wai Sek Hong
Double Sided Gold Noodles – Lily’s Wai Sek Hong (one of my favorite noodles as a kid)
Steamed Pork Bun Recipe + how to fold Chinese buns video – Christine’s Recipes
Braised Chinese Mushrooms – Christine’s Recipes (easy dish to make, we always have whole Chinese mushrooms on CNY)
Egg Custard Pastry – Christine’s Recipes (with a cheater crust! brilliant)
Stir Fried Glutinous Rice – Christine’s Recipes
Stir Fried Broccoli with Fish Fillet – Christine’s Recipes
Tomato Chili Prawns – Christine’s Recipes (shrimp = laughter and joy)
Butter Cookies – Christine’s Recipes
Braised Chinese Mushrooms – Christine’s Recipes
Baked Coconut Cake – Christine’s Recipes
Radish Cake – Christine’s Recipes

©Steamy Kitchen Recipes, 2012. | Permalink | 21 comments

It’s nearly mid-January and I’ve been working hard testing recipes, writing, photographing my next Steamy Kitchen book. Writing a cookbook is possibly one of the most challenging things I’ve ever done – even skydiving holds no candle to obsessing over creating perfect recipes and enticing photos for 12 months.

I’ve enlisted one of my best friends, Kelly, to help me once a week in the kitchen. Kelly was the very first friend I made when we moved to Florida and I don’t think I would have made it without her love and support – Scott and I had sold a house, bought a house, moved cross-country, started a business, got married, went on a honeymoon and got pregnant in 2 months flat. (Whew!)

Nathan, Andrew and Kelly’s son are best friends as well, all of them around the same age. The 3 Muskateers are often spotted dashing across the lawn with Nerf guns, hiding in a corner playing their Nintendo or out in the back pond luring a fish.

Kelly is a grad from Le Cordon Bleu, works as a personal chef and at the Viking Cooking School — so she knows her way around the kitchen. I couldn’t have found a better match!

How to make Grilled Tofu Salad with Miso Dressing

The ingredients:

Continue reading Grilled Tofu Salad with Miso Dressing...

©Steamy Kitchen Recipes, 2012. | Permalink | 12 comments

A few weeks ago, I got an email from a reader named Gabriela (love that name) asking for more recipes involving miso paste. Gabriela had made my 10 Minute Miso Soup recipe 4 months ago and still had this massive tub of miso paste in her refrigerator. By the way, did you know miso paste lasts for 6-8 months in your refrigerator? Just make sure after opening, cover well and store in the back of your refrigerator.

We’ll be posting miso recipes regularly for the next few months, I’m working with Marukome to develop recipes for their brand new Miso & Easy product with substitutions using regular miso paste. So, Miso & Easy is like instant miso in a squeezable bottle. You can make miso soup in seconds, there’s no need for kombu or bonito flakes or dashi – it’s all in the bottle!

This recipe can be made with Miso & Easy or regular Miso Paste (I love the all-natural low sodium miso paste from Marukome)

What is Miso?

Made from fermented soybeans, Miso is a thick paste-like substance. It is brown in color and tastes pleasantly salty and tangy on its own. Miso has a surprisingly low salt use of Miso is in Japanese-style Miso soup, Miso also adds a unique burst of flavor to salad dressings, sauces and marinades, baked tofu, vegetable dishes, and even dessert sorbets.

Often called “soybean paste” by Westerners, Miso has played a vital role in the culinary life of Japan for hundreds of years. More and more, however, the salty taste and buttery texture of Miso is becoming popular in the west, as a favorite ingredient in a range of recipes.

Miso is manufactured by adding a yeast mold known as koji to soybeans and other ingredients, and allowing them to ferment. The fermentation time, ranges from weeks to years, depending upon the specific type of Miso being produced. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to that of butter.

The color, texture, and degree of saltiness of a particular Miso depends upon the ingredients used, and the duration of the fermentation process. Miso ranges in color from white to brown. The lighter varieties are less salty and more mellow in flavor, while the darker ones are saltier and have a more intense flavor.

How to make Creamy Miso Chicken Pasta

Here’s what you’re going to need:

…and for the sauce:

Bring a large pot of salted water to the boil, and then cook 1 pound of pasta according to package directions. About four minutes before the pasta is done, add some broccoli florets to the hot water. While the pasta cooks, you can cook the chicken and make the miso sauce.

Cut two boneless, skinless chicken breasts into 1-inch pieces then season with salt and freshly ground black pepper.

Add olive oil to a large skillet over medium-high heat. Then, add the chicken until cooked through and browned on all sides.

Remove the chicken from the pan and turn the heat to low. Add butter to the pan, once the butter melts add the miso. Stir the butter and miso until combined. Now, remove the pan from the heat completely.

Add the Greek yogurt and stir to combine.

When done, drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water. Then, add the pasta, broccoli and reserved water to the sauce.

Now, add some shredded Parmigiano-Reggiano cheese.

Add the chicken then use tongs or two large spoons to toss the pasta.

Serve the pasta with a handful of finely sliced green onions sprinkled on top.

©Steamy Kitchen Recipes, 2011. | Permalink | 36 comments

A few months ago, I got an email from “John of Mighty Spice who lives in London” with a really nice message of, “hi, I’m a big fan, I love your blog, I wanna meet you.”

Well, not so blunt like that, it was way more eloquent, poetic and gentlemanly, as any proper Englishman would write. I replied, “Thanks John!” and a couple more generic, non-committal sentences – as um, anytime a handsome, young man emails me wishing to meet me in person, I sort of have an obligation to my husband to not accept random invitations from strangers.

John and I exchanged a few more emails, found out we have mutual friends – double checked back with the friends to make sure John was a-okay and for real (i.e. not stalker!) He checked out, so I finally said, “Okay, I’m speaking at Food Blogger Connect in London in a couple of months. Let’s meet there.”

We ended up actually having a chance to meet in person, over a quick Lebanese lunch and wow, did we have so much in common! We were both talking so fast and furious about food, cookbook, life, wine, travel and blogging that the lunch was over way too soon.

John had *just* come out with his very first cookbook, Mighty Spice and would be coming to America for a book tour. I invited him over to stay at our cottage and just hang out with the family. My boys *loved* Mr. John, and he became part of our family the moment he taught them how to speak with an English accent.

While John was here, I helped him with some television and radio gigs, intro’d him to some amazing people, like Rebecca Brooks, Janis my literary agent and my peeps at Momentum. I know you’ll see more of John – don’t believe me? Watch this pilot!

Mighty Spice Cookbook, , by John Gregory-Smith is available on Amazon!

***

Chocolate and Chickens with Steamy Kitchen

I have just finished a crazy book tour of America. It was one of the most amazing experiences I have ever had and I can’t wait to return. My tour took me down to Florida, where for a few nights, I stayed at Steamy Kitchen HQ. I had met Jaden in London, where we chatted about all things delicious over a huge Lebanese feast. I arrived late on a Tuesday night and was greeted by, a then hobbling – due to a Taekwondo injury, Jaden, who had a glass of wine on hand to welcome her British guest! Scott had been on BBQ duty and we had an awesome dinner, with one amazing Kale and Cauliflower Salad. Jaden had arranged for me to make an appearance on Daytime TV, the following morning, and pointed out that I had come a bit underprepared – I had no equipment apart from my food, Doh! After a whip round the kitchen I was ready to rock and the show was a blast!

Jaden had started her epic vegetable garden, complete with real, live, flapping chickens. The guys took me for a closer look and it became very clear that I was useless at holding chickens! I live in central London and the only nature that comes my way is the occasional tree or what I find in the food market. Every time I was given one of the chickens to hold, they would sense my uselessness, flap off and carry on scratching away with their mates.

That night we had a delicious, alfresco Mexican dinner, complete with chicken, salsas, salads and yummy cheese. After dinner and a few beers my sweet tooth kicked in and I was in desperate need of some chocolate. Well, once again, staying with a high profile food blogger paid off. I was presented with a sack load of chocolate to eat – by the way, I ate all but a few squares, which I left in the little fridge, sorry!

The next day was a blur; up at 4am to catch a flight to Charlotte NC for a show, back to Tampa and 2 hour drive to Orlando to prepare for The Daily Buzz. It was so nice returning “home” to the Hair’s house, where we had a wonderful spaghetti and meatball dinner, with lots of lovely parmesan cheese! It was a delicious end to a wonderful few days.

Jaden, Scott, Nathan, Andrew and Coco thanks so much for having me, showing me the fish, turtles, chicken, for all the laughs and great food! Come over and see me soon in London!

In the meantime, enjoy this Chili and Basil Scallops recipe from my new book, Mighty Spice.

~John, Mighty Spice

©Steamy Kitchen Recipes, 2011. | Permalink | 13 comments

Every week, about 2-3 times a week, I go to physical therapy for my knee. The exercises are quite boring – lift your leg up….put it back down…and repeat 3,251 times. In the middle of the wall hangs a television, and every time, I thank the owners for putting that TV there. I don’t know if I could handle the monotony of these exercises without the company of Regis & Kelly, Rachael Ray or Dr. Oz.

Rachael was on last week and she came up with another clever little saying, “BLD” or food that’s great for breakfast, lunch or dinner. Of all her quirky (“stoop”) and annoying (“yum-o”), I think I like BLD the best. It’s practical, and the food is practical.

So here’s my BLD recipe for you – a Kimchi Omelet. It’s full of savory vegetables (green onion and zucchini) and the chopped kimchi inside gives it a little spicy, crunchy, kick.

But kimchi isn’t the secret ingredient here – it’s actually the Mirin, or Japanese sweet rice wine that really brings it all together. The mirin gives the omelet just the right touch of sweetness to balance all of the flavors – so that you have salty, spicy, sour, savory and a tinge of sweet. Kimchi adds the spicy and sour.

This is a recipe I’ve created for client Mitsukan, the makers of one of the very best Mirin out there. It only takes 10 minutes to make – perfect for either for breakfast, lunch or dinner….BLD FTW!

How to make a Kimchi Omelet

Here’s whatcha need:

Continue reading Kimchi Omelet...

©Steamy Kitchen Recipes, 2011. | Permalink | 27 comments

I’ve been on a kimchi rampage lately, using it like relish for everything like hot dogs, hamburgers, eggs and even making kimchi butter to top a perfectly grilled steak. Kimchi goes with everything. I think most would expect me to also say that, “the spicier, the better” but in reality, I’m not a dragon-mouth chili-head. I do enjoy chilies, but just the milder version. In fact, in my cookbook, I couldn’t even decide how to spell chile: Chile, Chili or Chilli or Chillie.

In many Asian countries, the correct spelling is Chilli with a double-L. I had an entire convo with Michael Ruhlman about this and he pulled up some reference guide by some famous food historian dude. So, I went with “chili” for the book. But honestly, I think I’m a single-L and an E gal, so from now on, “chile” it is.  Okay, okay, I just can’t do it. I can’t argue with Ruhlman. CHILI.

This recipe is from The Kimchi Chronicles by Marja Vongerichten, and if you recognize that last name, you’ll know her husband is the one and only Jean-George Vongerichten, or as I affectionately call “J-Vo”

Marja is Korean and the cookbook is a collection of Korean American recipes that her family enjoys. Most of the recipes are accessible for the home cook, with a couple of odd-ball dishes that J-Vo had a hand in (not in a bad way) – like Korean Baeckeoffe and Jeju Bouillabaisse.

Some of my favs from the book:

Spice-Rubbed Korean Chicken – uses gochugaru (Korean red pepper powder)
Bibimbap
Kimchi Fried Rice
Kimchi Bloody Mary

For the Korean food lover, I absolutely recommend this book!

The Kimchi Chronicles, by Marja Vongerichten is available on Amazon)!

Continue reading Hot Dogs with Kimchi Relish...

©Steamy Kitchen Recipes, 2011. | Permalink | 25 comments

 This handsome man is Hari Nayak, the man responsible for getting me comfortable cooking Indian food. I think what intimidated me all these years was the long list of spices listed in most traditional Indian recipes. I remember watching a television special on Indian cuisine, and I thought to myself that an Indian chef is like an artist, the spices on the tray the paint. A two-finger pinch of this, a spoonful of that, a 3-finger pinch of the other.

Hari and I got to know each other through his first book, Modern Indian Cooking (check out the Sparkling Ginger Lime Cooler, Sweet Yogurt Sundae with Saffron and Pomegranate and Scallop Salad with Sweet Vanilla Chili Dressing) that really made Indian recipes within reach for me with simple ingredients found in any grocery store and just a few spices that I already had on hand.
I introduced him to the publisher of Steamy Kitchen Cookbook and look! Now he’s the proud author of My Indian Kitchen with Tuttle Publishing.

The recipe we chose to share is this Zucchini with Lentils and Roasted Garlic, simple and healthy!

Other recipes that caught my eye in the My Indian Kitchen book:

- Spiced Meatballs that are pan fried in oil infused with cinnamon sticks and cardamom pods.
– Spicy Coconut Green Beans
– Street Style Corn on the Cob
– Tandoori Skewered Shrimp
– Indian-Style Fried Rice

©Steamy Kitchen Recipes, 2011. | Permalink | 17 comments

On Monday, I celebrated the completion of our brand new raised bed garden that my rockstar husband built for me (and as a bonus, he also made a organized compost heap thingy too. oh yes, this man is definitely a keeper) by planting 48 onion seeds and 48 carrot seeds. 

It seemed like a good idea at the time, we’re experimenting with Square Foot Gardening after having bought this book which instructed me to spant 16 seeds per square foot (this only works with carrots and onions, and of course I’ll go into more detail with loads of photos in an upcoming garden post).

But it didn’t occur to me until a few hours later that all 48 carrots and 48 onions would be ripe for plucking at the same time. I’m thinking that many other novice gardeners, in their bright-eyed eagerness, also make this same mistake.

What will I do with 48 carrots? One can only drink so much carrot juice before their skin starts turning a hue of an autumn sunset. But these roasted carrots with a sesame ponzu vinaigrette is definitely on my list.

Six ingredients and a two-liner recipe. Simple yet so different from your normal repertoire of carrot offerings. I promise you that you’ll love the Sesame Ponzu Vinaigrette so much, you’ll be searching for reasons to use it. Fortunately, it goes with everything, including stirring it just plain boiled noodles.

How to make Roasted Carrots with Sesame Ponzu Vinaigrette

Slice your carrots just like this, I like going on the diagonal. Toss ‘em with just a bit of olive oil or cooking oil. Then roast in the oven.

Continue reading Roasted Carrots with Sesame Ponzu Vinaigrette...

©Steamy Kitchen Recipes, 2011. | Permalink | 25 comments