Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Salt Cod (Bacalao) with Potatoes over Rice http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html#comments Tue, 17 Jan 2012 15:43:57 +0000 http://steamykitchen.com/?p=20173 Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for ...

The post Salt Cod (Bacalao) with Potatoes over Rice appeared first on Steamy Kitchen Recipes.

]]>

Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for my bad habits (impatience and spontaneity).

After spying a bag of bacalao at my local market, I decided to create a recipe that that would cut out a major tedious step. Unfortunately, I couldn’t nix the “forethought” part – as bacalao needs to be soaked overnight in water to get rid of some of its salt. It’s a step that can’t be skipped (boo) and there really isn’t a good shortcut.

The “major tedious step” I’m talking about is boiling the potatoes first before adding it to the dish. Okay, so I’m being dramatic, but bringing a large pot of water to boil (and of course, staring at the darn thing waiting for the first bubbles) and then cooking the potatoes until tender is crazy boring and requires another pot on the stove.

Instead, dice the potatoes into 1/2″ dice, briefly brown them in the saute pan along with the rest of the vegetables. Then add the bacalao, a cup of water, cover and let ’em all simmer quietly and harmoniously for 15 minutes, just enough time to cook the potatoes through.

Serve over pasta, rice, quinoa….or enjoy with a loaf of bread.

Salt Cod (Bacalao) with Potatoes over Rice

Step 1: soak the bacalao overnight in cool water. This is a step you cannot skip….the fish will be way to salty.

Salt Cod (Bacalao) with Potatoes over Rice

The fresh ingredients – bell pepper, garlic, onion, tomatoes, salt cod (bacalao), celery and potatoes. All the veg are diced small – quicker cooking!

First, brown the potatoes in the saute pan.

Then saute the aromatics – garlic, onion, bell pepper, celery.

and add the rest of the ingredients in:

Including the de-salted (and drained) bacalao.

Cover and simmer for 15 minutes.

Serve over rice, pasta, quinoa…or enjoy with a loaf of bread.

Yum
Print

Salt Cod (Bacalao) with Potatoes over Rice Recipe

Servings: 4 Prep Time: 15 minutes + overnight soaking Cook Time: 20 minutes
bacalao-potatoes-rice-recipe-6509.jpg

Ingredients:

1 tablespoon olive oil
1 large russet potato, peeled and cut into 1/2" dice
1 bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tablespoon tomato paste
1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley
1 pound salt cod (bacalao), soaked overnight (see note below)

Directions:

1. The night before, cover the bacalao with cool water and refrigerate.

2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.

3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.

4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.

 

The post Salt Cod (Bacalao) with Potatoes over Rice appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html/feed 51
Flank Steak with Goat Cheese on Toast http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html#comments Fri, 01 Apr 2011 14:02:20 +0000 http://steamykitchen.com/?p=14806 While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network. Diane ...

The post Flank Steak with Goat Cheese on Toast appeared first on Steamy Kitchen Recipes.

]]>

While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network.

Diane and Todd shot all the recipe photos as well as “lifestyle” shots – i.e. a dinner party with friends – if you have a chance to pick up this book, please do. Not only is it chock full of gorgeous food shots (every recipe has a photo) but the recipes featured are non-fussy — what I call “easy sophistication.”

I’ve got so many recipes bookmarked that this book will keep me busy for a while. Today’s recipe, Flank Steak with Goat Cheese on Toast, is inspired from the book. I had originally planned these for a Spanish Tapas party my friend, Wendy was hosting, but we ended up with an obscene amount of food, so I kept the marinating steak in the refrigerator and made the dish the following day.

***

Our Spanish Tapas Party

While Tom’s prepping his dish, Wendy and her sister in law, Kelly are the background with Spanish cookbook in hand reading the recipe.

Tom and his wife, Patty – right here smiley-happy next to the cheese – own the Tae Kwon Do studio that the boys and Scott go to. And yes, the boys can kick mama’s butt.

This was just appetizers….by the time dinner was ready, the entire table was full of food. Most of the dishes were Spanish tapas – we had some wonderful Spanish Tapena wine to go with our dinner party, courtesy of the winery. Tapena wines has recently gotten some amazing reviews and awards – the 2011 Monterey Wine Competition awarded them Import Wine of the Year.

While boys were outside fishing, the gals hung out by the apps and wine.

Tom made these crispy-light rice cakes topped with manchego cheese. I never knew he had this cooking talent!

Even Andrew loved the Manchego Cheese wrapped with Jamon Serrano  — hungry after fishing!

After dinner? A single malt scotch tasting in the ultimate “man cave” – complete with leather chairs, cigars, deer heads (Shawn goes hunting once a year) and bull-horn chandelier.

I encouraged Scott to write a post on Scotch tasting, it would be his first-ever post on Steamy Kitchen. He declined until I told him that if he starts a “Scott’s Scotch Corner” on Steamy Kitchen, all his scotch would be a “business expense”

Look for a post from him soon.

***

Flank Steak on Goat Cheese on Toast

The flank steak is marinated in red chili flakes, smoked paprika, olive oil, salt and pepper.

Toppings included goat cheese, roasted red bell peppers and a balsamic fig and onion “jam” that I found at the market.

You can substitute with any sweet-savory jam or chutney. Mango chutney would be wonderful too. I have a list of recipes for jams at the end of the post.

Slice the roasted red bell pepper thinly.

Here’s the grilled flank steak. Notice the grain running left to right? (not the grill marks, but the grain of the meat)

Slice ACROSS the grain.

Slice as thin as you can – the steak is easier to eat!

Yum
Print

Flank Steak with Goat Cheese on Toast

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes
Flank Steak Goat Cheese Tapas Bruschetta Recipe

Ingredients:

1 tablespoon smoked paprika
2 teaspoons red chili pepper flakes
2 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 pound flank steak (or skirt steak)
One 8-ounce jar roasted red bell peppers, sliced
6 ounces goat cheese
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette

Directions:

1. In a resealable bag, mix together the paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal bag and refrigerate up to overnight.

2. To cook the flank steak, heat a grill pan over high heat. Grill the flank steak, turning once, about 8-10 minutes total for medium-rare. Let steak rest before slicing.

3. While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.

4. Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.

 

Other Recipes

Fig Jam Recipe – Anh’s Food Blog
Spicy Fig Orange Microwave Jam
– Simply Recipes
Fig Jam Four Ways – Love and Olive Oil
Spanish Mussels with Green Sauce – Hunter Angler Gardener Cook
Pimientos piquillos rellenos de bacalao en salmorejo
– Hedonia
Espinacas con Garbanzos – Spinach and Chickpeas – Smitten Kitchen
Ensaimadas – Delicious Days
Albondigas Soup Recipe – Simply Recipes
Apartment Therapy’s 9 Classic Spanish Dishes
Tortas de Patatas – Smitten Kitchen
Morcilla Stuffed Squid – We Are Never Full
Sangria – Live to Eat
Mango-Mint Gazpacho – The Perfect Pantry
Oven Baked Tortilla Espanola – The Perfect Pantry

Spanish Tapas Party Giveaway!

I’m giving away a Spanish tapas party with Tapena wines – come enter the giveaway!

 

The post Flank Steak with Goat Cheese on Toast appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html/feed 34
Stephanie Izard’s Steamed Mussel and Fennel Escabeche http://steamykitchen.com/2841-mussels-escabeche.html http://steamykitchen.com/2841-mussels-escabeche.html#comments Tue, 10 Mar 2009 03:01:01 +0000 http://steamykitchen.com/blog/?p=2841 Top Chef winner Stephanie Izard I am SO guilty of slacking on my recipe posting duties. Forgive me. I’ve come up with several really good excuses: 1) I’m still editing my cookbook. Working on my intro chapter (why is it that the intro chapter is the last chapter I wrote? Shouldn’t it be a “this !(*%&!_#@ cookbook is killin’ me!” ...

The post Stephanie Izard’s Steamed Mussel and Fennel Escabeche appeared first on Steamy Kitchen Recipes.

]]>
club-med-columbus-isle-stephanie-izard
Top Chef winner Stephanie Izard

I am SO guilty of slacking on my recipe posting duties.

Forgive me.

I’ve come up with several really good excuses:

1) I’m still editing my cookbook. Working on my intro chapter (why is it that the intro chapter is the last chapter I wrote? Shouldn’t it be a “this !(*%&!_#@ cookbook is killin’ me!” chapter? I’m trying to be really peppy and nice in my tone, but my short attention span really doesn’t like it when I pull in something like a 18 month project. So, when you’re reading the Steamy Kitchen Cookbook and it sounds like I’m gritting my teeth while trying to be all light and happy – you know why.

2) Lots of TV segments! Each time I go on television, I have several hours of planning, prepping, shopping, cooking, driving, scripting in addition to the demo on TV. I love it! I think I was born to be on television.

3) Hosting a Food Bloggers Bash in the Bahamas with Club Med! Now that was seriously rockin’ fun.I know you’re all tired of reading about our adventure, but I will never tire of talking about my buddies David, Elise, Matt, Diane, Deb, Adam, Alex and Steve-Anna. Will I host another Bloggers Bash soon? You betcha. Though David is trying to convince us that Cannes in July is the place to be. I don’t care where…just as long as there’s a free bar. There’s even chatter that we may get together and hold a free giveaway for Club Med’s upcoming Food and Wine Festival in September at their Punta Cana (Domincan Republic) resort. And yes, for all you nosy folks, I’m Club Med North America’s freelance food writer, one of the best gigs I’ve ever had.

Enough of excuses. Let’s talk about Stephanie Izard, winner of last season’s Top Chef. Fabulouso woman indeed! Now, in the photos if it looks like I did all the cooking and she just looked pretty for the camera:

club-med-columbus-isle-222_2web

that’s SO NOT TRUE! Stephanie gave us a private cooking lesson and I just happened to jump in at the very last minute to help plate.

Sneaky!!!

Okay, see this totally gorgeous gal? Jessie is Stephanie’s pastry chef…incredibly talented:

jesse - stephanie izard

The the dish that Stephanie taught us is the Steamed Mussel and Fennel Escabeche!

Stephanie Izard Mussels Escabeche

Steamed Mussel and Fennel Escabeche

Serves 4

Escabeche might be spelled or pronounced differently depending on where you find it, but whether it’s referring to Puerto Rican, Jamaican, Spanish or Provencal cuisine, it’s generally the same thing: an acidic marinade. I’ve always liked escabeche on oilier fish like mackerel or on nice plump mussels, where the acidity is a great counter balance.

Steamed mussels

1 tablespoon olive oil
1/2 cup onion, chopped
2 cloves garlic, sliced
2 pounds live mussels
salt and pepper, to taste
2 sprigs of thyme
3/4 cup white wine

Heat a tablespoon of olive oil over medium-high heat in a large saucepot, add onion and garlic and sweat for two minutes. Add mussels, stir to coat, season with salt and pepper.

Add wine and thyme, cover and let steam until the shells just open, which should take about three to five minutes, depending on the size of the mussels.

Once they cool, pull the mussels from their shells, discarding the shells and setting the mussels aside.

Fennel Escabeche

1 tablespoon olive oil
1/2 red pepper, julienned
1/4 cup red onion, thinly sliced
1 cup fennel bulb, thinly sliced
1 serrano chile, seeds removed and thinly sliced
1 clove garlic, minced
3 tablespoons white balsamic vinegar
1 tablespoon white wine
1 teaspoon sugar
salt and pepper, to taste

Heat the olive oil over medium heat, add the veggies and sauté, without browning, until they’re tender, which should take about three minutes. Add balsamic, white wine, sugar and season with salt and pepper. Cook for another minute or until the liquid is reduced until almost all of the liquid has evaporated. Pour the mixture over the mussels and transfer to the refrigerator, chilling it for at least an hour and no more than overnight.

Bruschetta

12 half-inch baguette slices, cut on a bias
1 teaspoon olive oil
salt, to taste
3 large basil leaves, “chiffonade” or sliced into very thin strips.

Preheat oven to 375F.

Brush baguette slices with olive oil, sprinkle with salt then bake until just toasted. While they’re baking, pull the escabeche from the fridge to bring it up closer to room temp.

Once the bread slices are nice and toasted, place three on each plate and top with a small pile of the mussel escabeche then garnish with basil threads.

Tip of the Trade: How to Beard Mussels
Before cooking mussels, they have to be soaked, “bearded” (meaning you have to remove what’s technically called the byssal threads), and then cleaned. First, soak the mussels in clean water for about 15 minutes to loosen any sand stowaways. Next, grab hold of the beard (using a dry towel or even tweezers helps keep your grip on the slippery sucker) and give it a yank, pulling toward the hinged end of the mussel. (Pulling toward the opening end can kill the mussel.) Lastly, clean the shells and edge with an abrasive scrub pad under running water. Now you’re ready to cook.

club-med-columbus-isle-236_web

These photos were taken by Diane!

But wait…there’s more…

You must read David’s hilarious post-Club Med post, Matt’s awesome “tan and happy” photoshoot, Deb’s amazing photo collage, Diane’s recipe for Club Med’s Green Flash Cocktail and also Stephanie Izard’s blog post on the trip!

The post Stephanie Izard’s Steamed Mussel and Fennel Escabeche appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/2841-mussels-escabeche.html/feed 24