Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Miso Ginger Asparagus http://steamykitchen.com/20068-miso-ginger-asparagus-recipe.html http://steamykitchen.com/20068-miso-ginger-asparagus-recipe.html#comments Thu, 26 Jan 2012 14:23:21 +0000 http://steamykitchen.com/?p=20068 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 ...

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Miso Ginger Asparagus Recipe

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!

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Miso Ginger Asparagus Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Miso Ginger Asparagus Recipe

Try this with steamed or roasted broccoli, cauliflower or grilled eggplant slices.

Ingredients:

1 pound asparagus, ends trimmed
1 teaspoon cooking oil (olive, canola or vegetable)
2 teaspoons Miso & Easy (or 1 teaspoon miso paste + 1 teaspoon hot water)
1 tablespoon water
1/2 teaspoon grated fresh ginger
1 clove garlic, finely minced
1/2 teaspoon roasted sesame oil
1 teaspoon sesame seeds

Directions:

1. Preheat oven to 375F. Place asparagus on baking sheet and drizzle with cooking oil. Toss to coat. Roast asparagus for 8-10 minutes or until pierces easily with fork. Timing depends on how thick the asparagus spears are.

2. While the asparagus is roasting, prepare the ginger miso sauce. In a small bowl, whisk together the remaining ingredients until smooth.

3. Pour over asparagus and serve.

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Grilled Bruschetta with Asparagus and Parmesan Cheese http://steamykitchen.com/15557-grilled-bruschetta-with-asparagus-and-parmesan-cheese.html http://steamykitchen.com/15557-grilled-bruschetta-with-asparagus-and-parmesan-cheese.html#comments Sun, 22 May 2011 21:37:27 +0000 http://steamykitchen.com/?p=15557 I’m so thrilled to introduce to you Debi Shawcross and her new book, Friends at the Table: The Ultimate Supper Club. I have a small group of friends here in my hometown that regularly get together nearly once a week for a dinner party. We often rotate houses, and of course the gathering is built all around the menu for the night. ...

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I’m so thrilled to introduce to you Debi Shawcross and her new book, Friends at the Table: The Ultimate Supper Club.

I have a small group of friends here in my hometown that regularly get together nearly once a week for a dinner party. We often rotate houses, and of course the gathering is built all around the menu for the night. While our dinners are very casual, I really enjoy the idea of a formal “Supper Club” that was popular in the 30’s and 40’s and often included live entertainment, a set menu and beautifully decorated tables.

These days, the Supper Club (or Gourmet Club as some call it) comes in many different flavors. Some still celebrate just like in the 30’s and 40’s with a live band (big band or swing music!) and others are a bit more informal (girlfriends getting together once a month.) But the one thing they all have in common is a love for food.

You’ll love Debi’s book – she gives you menus for each season and great decorating ideas for table. Enjoy this recipe for Grilled Bruschetta with Asparagus and Parmesan Cheese from the book! ~Jaden

p.s. I’m also giving away a copy of the book!

***

What an honor to have a guest spot here on Steamy Kitchen today. Thank you, Jaden!

A traditional supper club in the 1930s and ’40s was a gathering place for people to meet and enjoy an evening of fine dining, drinks, and usually live musical entertainment. The setting was semi-formal, which means men’s attire may have required a tie. The menu often included “surf and turf,” mashed potatoes, and Yorkshire pudding. It was a time when people made time for one another, and the evening was centered around food and lively conversation.

My new book, Friends at the Table: The Ultimate Supper Club shows how to take the elements of supper clubs gone by and re-create them in an evening of fine dining at home, without the expense of a restaurant. Included are ready-made grocery lists and plan-ahead tips to ease the stress of entertaining, as well as full menus with a variety of themes to help execute a gorgeous meal, making the experience as enjoyable for the hostess as it is for the guest. The planning has already been done, from shopping lists to easy-to-follow recipes and from selecting music to creating a beautiful table décor.

I’ve included menus that are grand and elegant, some more casual and ethnic, and some a mix of all them all; designed with the idea of job sharing the menu with friends, so that you won’t spend all day in the kitchen.

Here’s a grilled bread appetizer recipe that features the irresistible a combination fresh, springtime asparagus, garlic, and cheese. Just be sure to pace yourself, these crunchy little starters are pretty addicting!

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Grilled Bruschetta with Asparagus and Parmesan Cheese

Servings: 10 Prep Time: Cook Time:
Grilled-Bruschetta-Image

Recipe by Debi Shawcross from Friends at the Table: The Ultimate Supper Club

Ingredients:

1 loaf ciabatta bread, sliced into 1/2-inch-thick slices
1 garlic clove, peeled and halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
30 thin asparagus spears, tough ends trimmed
6 ounces Monterey Jack cheese, grated
2 ounces Parmesan cheese

Directions:

Grill bread slices over medium high heat until golden brown on both sides. Rub one side of the bread with garlic; brush lightly with oil. Place in a single layer on a baking sheet.

Preheat broiler. Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add the asparagus and cook until tender, 3 to 5 minutes. Drain the asparagus and set aside.

Combine the Monterey Jack and Parmesan in a bowl. Sprinkle two-thirds of the cheese evenly over the ciabatta slices. Arrange 3 asparagus spears on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly. Season with salt and pepper.

Broil until the cheese has melted, 1 to 2 minutes. Remove from the oven and cut in half.
Serve warm.

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Asparagus Gratin http://steamykitchen.com/15169-asparagus-gratin.html http://steamykitchen.com/15169-asparagus-gratin.html#comments Wed, 20 Apr 2011 17:00:48 +0000 http://steamykitchen.com/?p=15169 Step by step photos for Asparagus Gratin Recipe. Recipe from Cook's Country May 2011 issue.

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A couple of years ago (or has it been 3 years?) we launched Summer Fest, an online garden party with weekly recipes showing off what we had growing in our gardens and cooking in our kitchens. Many of you played along on your blogs too – and it was so much fun it’s almost a year-round thing now.

This Spring, we’re playing “Spring Fling” along with with good friends Deb, Editor of Food Network, Margaret of Away to Garden, Diane & Todd of White on Rice Couple, Matt Armendariz, Shauna of Gluten Free Girl, Gaby of What’s Gaby Cooking, Nicole of Pinch My Salt AND YOU TOO, WE HOPE! See end of post for links to other Spring Fling Asparagus recipes.

This week’s theme is Asparagus, and my dish is Asparagus Gratin, a recipe found in Cook’s Country Magazine, May 2011 issue. What’s different about this recipe is that instead of just discarding the woody asparagus ends, it’s used to make a flavorful quick broth that will be used to create the sauce in the recipe.

There’s also no cream in the recipe – butter and flour make a nutty roux to thicken the asparagus broth into a delicate, light sauce.

 

How to make Asparagus Gratin

Following directions from Cook’s Country (May 2011 issue) by Cook’s Illustrated.

Cut off the woody ends from asparagus.

These will be used to make a quick vegetable broth that we’ll use in the recipe.

Simmer them for 5 minutes in a saute pan or skillet.

Use slotted spoon to remove stems (discard), keep the water in the saute pan.

Now let’s cook the asparagus in that broth that we just made. Cover and cook just for 2 minutes until almost tender. We’ll finish cooking them in the oven.

Once the asparagus is done, remove with slotted spoon. Pour the asparagus broth into measuring cup — we’ll need just 1 /2 cup of that broth.

Dry the pan, add butter and when the butter is melted and begins to bubble, whisk in the flour.

Cook to create a roux.

Pour the reserved asparagus broth into the pan.

Whisk then stir in the cheeses.

Pour sauce into casserole dish, lay asparagus on top, sprinkle remaining cheese.

Broil for 6 minutes until asparagus is tender and cheese melted.

 

 

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Asparagus Gratin Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 18 minutes
asparagus-gratin-recipe-8526.jpg

Recipe modified slightly from Cook's Country (May 2011 issue) by Cook's Illustrated.

Ingredients:

1 pound asparagus
1 1/2 cups water
salt and pepper
1 1/2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh parsley

Directions:

1. Place rack in upper middle position of the oven and preheat the broiler to high.

2. Trim the woody ends of the asparagus off. In a saute pan (with lid), bring the water to a simmer. Add the woody asparagus ends plus 1/4 teaspoon of salt to the water and cook for 5 minutes. Using slotted spoon, remove and discard the woody asparagus ends.

3. Return water to a simmer. Add the asparagus to the water, cover and cook for 2 minutes, until just nearly tender (for very thin asparagus, you only need to cook 1 minute). With slotted spoon, remove the asparagus and reserve. Pour just 1/2 cup of the asparagus water into a measuring cup (discard the rest).

4. Wipe the saute pan dry and return to stove on medium heat. Melt the butter in the pan and with whisk or spoon, stir in the flour. Reduce heat to medium-low and cook until thickened and nutty smelling, about 3-5 minutes. Turn off the heat. Stir in most of the cheese (reserve a couple of tablespoons of cheese for the top of the asparagus) and the reserved asparagus water. Taste then season with salt and pepper.

5. Pour this thickened cheesy sauce into oven-safe casserole dish. Place the asparagus on top of the sauce. Sprinkle remaining cheese on top of asparagus. Broil for 6-8 minutes. Top with parsley. Serve immediately.

Asparagus Spring Fling!

Come see more asparagus recipes from our Spring Fling participants! If you’d like to play along to, comment with your link to your asparagus recipe and I’ll post it.

Food Network Healthy Eats Asparagus 5 Ways
A Way to Garden 12 Don’t for Growing, Cooking and Preserving Asparagus
Food Network Dish Spring Fling: Asparagus
Cooking Channel Asparagus Frittata, Your Easter Brunch Centerpiece
Pinch My Salt Asparagus Gratin
What’s Gaby Cooking Skinny Asparagus and Gruyere Tart
Food2 Seasonal Spotlight: Asparagus
Steamy Kitchen Asparagus Gratin

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Crispy Prosciutto Wrapped Asparagus http://steamykitchen.com/14946-crispy-prosciutto-wrapped-asparagus.html http://steamykitchen.com/14946-crispy-prosciutto-wrapped-asparagus.html#comments Tue, 12 Apr 2011 18:57:05 +0000 http://steamykitchen.com/?p=14946 This is a sponsored review by BlogHer and Kraft. This dish is what I call my “company asparagus” – even though the last time I referred to dinner guests as “company” was in 1979 when my parents had “company” over for dinner – I think it was either my Dad’s boss and his wife or someone else important that decides ...

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This is a sponsored review
by BlogHer and Kraft.

This dish is what I call my “company asparagus” – even though the last time I referred to dinner guests as “company” was in 1979 when my parents had “company” over for dinner – I think it was either my Dad’s boss and his wife or someone else important that decides Dad’s pay-raises.

“Company” food is simple, yet elegant, using high quality ingredients that you don’t mind spending a little extra money for. This asparagus dish uses fresh asparagus and really good imported proscuitto. The asparagus are perfectly tender with slight nuttiness that comes from roasting…and the prosciutto crisps up nicely in the oven.

But what makes this really elegant is just the slght drizzle of cream cheese sauce for that perfect finishing touch.

The beloved Philadelphia Cream Cheese that we all know has a new product called “Philadelphia Cooking Creme” and I used it pretty much straight out of the package, whisked with just a bit of water to thin it out and warmed in the microwave.

Three main ingredients is all that it takes to make this company asparagus dish: asparagus, prosciutto and the Philadelphia Cooking Creme – I used Italian Cheese & Herb.

The Cooking Creme is different from the regular “Philly Cream Cheese” – it’s made for using as a base for sauces (just stir it in), comes in different flavor varieties (others include, Original, Santa Fe Blend and Savory Garlic) and is incredibly meltable.

$25,000 Real Women of Philadelphia Contest

Want to win $25,000? Paula Deen and Philadelphia Cream Cheese are looking for the next big cooking stars, and this season of Real Women of Philadelphia is going to be bigger and better than ever! Join the Real Women of Philadelphia Community and check out details on how you can enter to win $25,000 or become a cooking star.

Three main ingredients: asparagus, Philadelphia Cooking Creme and prosciutto.

Use your hands to snap off the end of one spear. It naturally breaks where the tough part ends. This is where you need to cut the rest of the asparagus and discard.

Wrap two or three asparagus in each slice of prosciutto. Since prosciutto is pretty salty, I like to wrap multiple spears together. If you’re using thin asparagus, make sure you get at least 3 spears in each.

Place all on a baking tray.

Drizzle just a bit of olive oil on the tips and the ends of the asparagus. The prosciutto doesn’t need any oil at all.

Roast for 8-10 minutes – your asparagus should be tender and the prosciutto should be crispy.

In a small bowl, whisk together a 1 tablespoon of water with the Cooking Creme. Warm it up in the microwave on medium power for about 45 seconds.

Spoon over the asparagus and prosciutto.

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Crispy Prosciutto Wrapped Asparagus

Servings: 4 Prep Time: 5 minutes Cook Time: 15 minutes
proscuitto-wrapped-asparagus-recipe-8170.jpg

If you can't find the Philadelphia Cooking Creme, feel free to omit (the Crispy Prosciutto Wrapped Asparagus is great as-is!) or substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs.

Ingredients:

1 pound asparagus, tough ends trimmed and discarded
8 ounces prosciutto, very thinly sliced
1 tablespoon olive oil
1/2 cup Philadelphia Cooking Creme (any flavor, I used Italian Cheese and Herb)
1 tablespoon water

Directions:

1. Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.

2. In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds.

3. Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.

$25,000 Real Women of Philadelphia Contest

Want to win $25,000? Paula Deen and Philadelphia Cream Cheese are looking for the next big cooking stars, and this season of Real Women of Philadelphia is going to be bigger and better than ever! Join the Real Women of Philadelphia Community and check out details on how you can enter to win $25,000 or become a cooking star.

See more recipe from BlogHer’s campaign on roundup page.

 

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Asparagus with Fried Egg and Parmesan Cheese http://steamykitchen.com/12252-asparagus-with-fried-egg-and-parmesan-cheese.html http://steamykitchen.com/12252-asparagus-with-fried-egg-and-parmesan-cheese.html#comments Wed, 01 Dec 2010 20:20:50 +0000 http://steamykitchen.com/?p=12252 This is an impressive dish that really only takes 10 minutes of your precious time to put together. But – there are 3 things you have to get right in this recipe to earn the title of “impressive”. Okay, so well….there are only 3 ingredients: Perfectly crisp-tender asparagus (no overcooked, smushy, soggy spears of sadness) Perfectly fried egg, sunny-side up ...

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This is an impressive dish that really only takes 10 minutes of your precious time to put together. But – there are 3 things you have to get right in this recipe to earn the title of “impressive”.

Okay, so well….there are only 3 ingredients:

  • Perfectly crisp-tender asparagus (no overcooked, smushy, soggy spears of sadness)

Asparagus with Fried Egg and Parmesan Cheese Recipe

  • Perfectly fried egg, sunny-side up with still-runny yolk….

Asparagus with Fried Egg and Parmesan Cheese

…..and crisp edges

Asparagus with Fried Egg and Parmesan Cheese Recipe

  • Hand-shaved good quality cheese (please, no cheese from a can)

Asparagus with Fried Egg and Parmesan Cheese Recipe

This is a great recipe as a side dish for dinner or brunch even. If you cook your egg just right, when you break into the egg, the golden yolk pours out and slowly coats the asparagus spears.

The best way to have perfectly cooked asparagus is to start with good quality spears. After you cut or snap off the tough end of the stalk, the bottom-ends of the spear should look like this:

Asparagus with Fried Egg and Parmesan Cheese Recipe

See how milky translucent the center of the bottom is? It should not be dried or hollow. The tips of the asparagus should be tight, firm and closed, like a brand new artist’s paint brush.

If the tips look all frayed like a 3-year old tried to paint the floor with them (ahem, lady with the undisciplined boy at the grocery store this morning)…. well….then I advise you to pass.

Asparagus with Fried Egg and Parmesan Cheese Recipe

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Asparagus with Fried Egg and Parmesan Cheese Recipe

Servings: 4 Prep Time: 2 Cook Time: 10
Asparagus with Fried Egg and Parmesan Cheese Recipe

Feel free to add more eggs to the recipe and also to use butter in place of olive oil. Recipe adapted from The Splendid Table

Ingredients:

1 bunch asparagus, tough ends trimmed
2 teaspoons olive oil (or butter)
1 egg (or more)
Parmesan cheese
salt
freshly ground black pepper

Directions:

1. In large frying pan, bring 1 inch of water with a large pinch of salt to boil. Lay asparagus in pan, cover with lid and cook for 2-4 minutes (depending on thickness of spears) on medium heat until just tender. Drain and plate asparagus on serving plate.

2. Wipe frying pan clean. Heat the olive oil over medium heat . When hot, add egg(s) to pan and fry 2 minutes. Turn heat to low, cover pan and cook an additional 1-2 minutes until egg whites cooked through. Slide eggs on top of asparagus.

3. Season with salt and pepper. Shave Parmesan cheese on top with vegetable peeler.

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Spinach, Mushroom and Bacon Fondue (video) http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html#comments Tue, 09 Nov 2010 16:01:17 +0000 http://steamykitchen.com/?p=11941 While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms ...

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While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.

Of course, the grass is always greener on the other side, right?

A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)

First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.

Lucky winners, Michael Natkin of Herbavoracious and Virginia Slim scored the trips — and I got to choose the “Jaden’s Pick” winner, which was this Spinach and Mushroom Fondue by One Spicy Dish blogger, Holly.

I stayed pretty true to her recipe…except for one thing.

I added bacon.

Would you expect anything less from me?

Dipping foods included blanched cauliflower and broccoli florets:

…asparagus spears…

….dunked in the fondue up by happy kid number 1….

…pumpernickel bread chunks, the favorite of kid number 2…

…and apple chunks, my personal favorite.

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Spinach Mushroom and Bacon Cheese Fondue Recipe

Servings: 4 as main course Prep Time: 10 Cook Time: 10
mushroom-bacon-spinach-fondue-recipe-017.jpg

Adapted from Spinach and Mushroom Fondue by One Spicy Dish blog.

Ingredients:

32 ounces chicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch (I prefer flour)
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

5. Serve fondue with the vegetables, apples and bread.

Other Fondue Recipes

Aged Cheddar & Guinness Fondue – Steamy Kitchen
Making Swiss Fondue
– David Lebovitz
Crab Fondue – Simply Recipes
Roast Pumpkin & Cheese Fondue – Epicurious
Chevre & Herb Fondue – Je Mange la Ville

***

Tamron Lens Giveaway

pssst….don’t forget, I’m giving away a Tamron lens!

Giveaway is open until 11/30/10

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Thai Basil Chicken with Cashew http://steamykitchen.com/4594-thai-basil-chicken-cashew-recipe.html http://steamykitchen.com/4594-thai-basil-chicken-cashew-recipe.html#comments Tue, 21 Jul 2009 18:08:15 +0000 http://steamykitchen.com/?p=4594 Recipe for Thai Basil Chicken with Cashews from Chinese master chef Martin Yan.

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martin-yan-5

A little over a year ago, I met Chef Martin Yan for the first time at a Publix Aprons event. I was so girly-giddy that I breathlessly told him that he was my “culinary superhero.”

And if that didn’t scream, “freaky-fan-stalker!” then maybe he got a clue when I got a little so close trying to videotape Yan carving a chicken in 15 seconds that I almost got my bangs thwacked off. But nope, because that same evening, when I mentioned I was writing a cookbook, he actually said, “Send me a copy to review, I’ll write a quote for the back of the book.”

There was a chance that Chef Yan was just sayin’ that to be nice. I mean, he’s a celebrity chef who meets hundreds of people every day, he couldn’t possibly have remembered what he said to whom? So, two months ago, when my book was complete, I prayed that he really, really meant what he said and sent him a copy of the book galley with a kind note.

He remembered. And Martin graciously penned, “Jaden Hair delivers beautiful, simple and delicious food that will bring famly and friends to your table. She is the real deal who learned from the best, her mom. – Martin Yan.”

My publisher slapped that endorsement on the back cover of the book…and then I nearly fainted.Steamy Kitchen Cookbook The Steamy Kitchen Cookbook hits the shelves in mid-October, and I think the moment I see the real book at a real bookstore, I’m going to personally kiss the back of each book, right where Martin’s quote is.

A couple of weeks ago, Martin came back to town for a class…of course I attended and I gave Martin a big hug and thanked him profusely, freaky-fan-stalker style.

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Martin Yan China Cookbook Giveaway

Martin Yan’s sponsor, Tsingtao Beer has kindly given me two autographed books to give away. CONTEST OVER…WINNER ANNOUNCED!

He wanted to send a little message to you, as he autographed these two books:

I’ll randomly choose 2 winners on July 31st. Just comment below with a nice little note for Martin Yan! What do you want to say to him? I promise he’ll read it.

CONTEST OVER…WINNER ANNOUNCED!

===

If Yan Can…

carve a chicken in 19 seconds…SO CAN YOU!

This is the second time I’ve seen him do this – just simply amazing. Hear that camera-clicking? That’s me, multi-tasking. Camcorder in left hand, heavy camera in right hand. Hold still….don’t get too close to that cleaver!

***

thai-basil-chicken-cashews-recipe-76

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Thai Basil Chicken with Cashews Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
thai-basil-chicken-cashews-recipe-76

What I love about this recipe is that it's super quick and simple to make. What takes the most time in this recipe is cutting up the chicken! Really, it's that simple. Yes, if Yan Can Cook, So Can You!

For Gluten-free version, use Panda Brand Lee Kum Kee Oyster Sauce in green bottle (though please double-ck label), San-J wheat free tamari in place of soy sauce and GF beer.

Recipe from Martin Yan

Ingredients:

FOR THE MARINADE
2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
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FOR THE SAUCE
1/4 cup chicken broth
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
1/4 teaspoon sugar
2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces
1 bell pepper, thinly sliced
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh chili pepper of your choice, thinly sliced into rings (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves
1/2 cup roasted cashews

Directions:

1. Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.

2. Combine the sauce ingredients in a small bowl and set aside.

3. Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken, asparagus, bell pepper and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in chili, basil leaves and cashews.

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Roasted Asparagus with Balsamic Soy Browned Butter http://steamykitchen.com/1559-roasted-asparagus.html http://steamykitchen.com/1559-roasted-asparagus.html#comments Sun, 19 Oct 2008 13:47:30 +0000 http://steamykitchen.com/blog/?p=1559 (slideshow of 10 step-by-step photos that led up to the money-shot of the Roasted Asparagus with Balsamic Soy Browned Butter) My inbox is filled with emails from supporters of the “eating local” movement, urging people to consume food that is grown and produced in their local area. The movement is nothing new, for the past few years I’ve been reading ...

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roasted_asparagus_browned_butter_recipe

(slideshow of 10 step-by-step photos that led up to the money-shot of the Roasted Asparagus with Balsamic Soy Browned Butter)

My inbox is filled with emails from supporters of the “eating local” movement, urging people to consume food that is grown and produced in their local area. The movement is nothing new, for the past few years I’ve been reading about it in national newspapers, popular food magazines and countless websites. Many of my friends are participating in the challenge of consuming only locally grown foods for the entire month of October. I myself am a big fan of eating local to support our local economy, for a better quality of produce and for taking care of our environment. How many planes, trains and automobiles did that cantaloupe have to hitch a ride on before arriving in my breakfast bowl?

We regularly visit the farmer’s market, the local produce stand and even grow our own vegetables and herbs in the backyard (Don’t be fooled to think that I have a green thumb. I don’t. Growing your own food is easier than you think, but that’s for another column.)

But, sigh. Some days I just don’t have the energy, budget, nor the willpower to be a responsible member of this planet that we live on. Especially when it’s 5:15pm, my kids are hungry, it’s two days until payday and I’m rushing to the supermarket. Oh the drama that plays out in the backseat of the minivan, “MOOOOOMM…we’re staaarrrrvvvvinngg…we need cooooookies and cheese puffs for dinner….MAAMMMMAAAA…puleeeeeeze??”

Quick. Asparagus is on sale. They only take 15 minutes to cook. Will make Roasted Asparagus with Balsamic Soy Browned Butter. Kids will eat ’em if I smother enough butter on ’em. But they are from Peru. The little sticker says so. Ahh, crap, who cares. The package goes in the cart and it’s what’s for dinner with a rotisserie chicken.

Well at least the supermarket was kind enough to tell me where my food is coming from. Okay, so I didn’t choose the mushrooms from Myakka, a farming area 20 minutes from me. But to ease my guilt, I imagined feeding a poor little starving child of an asparagus farmer in Peru. The child looks up at me with those cute, gigantic eyes. The widowed farmer smiles at me gratefully and whispers, “Thank you, Jaden for buying my asparagus.” I get a warm, cozy flutter in my heart.

Quickly, I stuff my tiara, cape and halo back into my handbag. Angelina Jolie is like totally my BFF.

YEAH, DO YOU SEE WHERE MY KIDS GET THE DRAMA THING FROM????

I have a feeling I’m going to get some complaint emails from environmentalists, pro eating local people and the mushroom farmer from Myakka that neglected to feed. I welcome and embrace all feedback. But instead of sending me an email, I would like to invite you over to my home, specifically at 5:15pm to babysit my tots while I run out to source my locally grown ingredients. You can lecture me about being a responsible human being all you want.

Could you also run a load of laundry while I cook dinner too?

Roasted Asparagus with Balsamic Soy Browned Butter

Roasted Asparagus with Balsamic Browned Soy Browned Recipe

The recipe for Roasted Asparagus with Balsamic Soy Browned Butter is from the Cooking Light The Complete Cookbook, a MASSIVE book weighing in at 4.4lbs with 1,200 recipes, 630 color photographs and a companion DVD. It’s an awesome book that I reach for when I don’t know what to cook. Totally worth every penny.

So I’ve given you the recipe below, straight from the book — but I did make a few changes to the recipe so I’ve highlighted my changes to the recipe in the paragraph below. This way you have both versions.

Roasted Asparagus with Balsamic Soy Browned Butter

Recipe from Cooking Light The Complete Cookbook

Here are the changes that I made to the recipe: Instead of roasting the asparagus in the oven at 400F, I broiled them instead as it saves me time from pre-heating the oven, saves energy and doesn’t get the house all hot. Place the oven rack about 8 inches from the heating element. Toss the asparagus with 1 1/2 tablespoons of olive oil instead of cooking spray as directed in the recipe. Turn on the broiler and broil the asparagus 4 minutes. Rotate the asparagus by shaking the pan or using a spatula. Continue broiling until the asparagus are crisp-tender, about 3 minutes. Continue on with the recipe and top the asparagus with a handful of almonds.

serves 6

2 pounds asparagus spears, trimmed
cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoon butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400F. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat.

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Other recipes you may enjoy:

Scallop Salad with Sweet Vanilla Chili DressingScallop Salad with Sweet Vanilla Chili Dressing

Potatoes Anna with Cinnamon and Coriander

Sesame Shrimp with Honey Mustard Sauce

Chinese Pastries with Hoisin Chicken

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Slow Butter Braised Asparagus http://steamykitchen.com/117-slow-butter-braised-asparagus.html http://steamykitchen.com/117-slow-butter-braised-asparagus.html#comments Sun, 10 Jun 2007 07:29:15 +0000 http://s198136598.onlinehome.us/blog/2007/06/10/slow-butter-braised-asparagus/ I’ll admit, I have been caught up in the whole slow-cooking trend lately. Most of my slow-cooking has yielded succulent and tender results, like Tropical Island Salmon and Baby Back Ribs with Asian Orange Ginger Glaze, and yes, I’ve also had a couple of disasters. One night, I decided that we’d have an entire meal cooked sllllooowwwww. What a stupid ...

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Slow Butter Braised Asparagus

I’ll admit, I have been caught up in the whole slow-cooking trend lately. Most of my slow-cooking has yielded succulent and tender results, like Tropical Island Salmon and Baby Back Ribs with Asian Orange Ginger Glaze, and yes, I’ve also had a couple of disasters. One night, I decided that we’d have an entire meal cooked sllllooowwwww. What a stupid idea. I’m not the most patient sort – and when I get bored (i.e. waiting in the kitchen with absolutely nothing to do except wait for the food to cook sllloooowwwwly….I end up doing my nails to pass time and then totally forget about the food in the oven.) The slow cooked filet mignon was so horrible that my husband had to officially ban me from cooking steaks for the remainder of the decade.

Somehow, I managed to transform expensive filet mignon steaks into very expensive hockey pucks.

Not even a jackhammer could get through those babies. But please, please don’t let my self-diagnosed Attention Deficit Disorder stop you from trying this) Thank goodness that the slow-cooked asparagus came out delicious…allow me to take a little moment of your precious time an introduce you to slllooooowww butter braised asparagus. Once you try this, you’ll wish for another full season of asparagus to come around. Gently cooking asparagus will give you melt-in-your-mouth stalks, yet still retaining the bright green color and all of its pure flavor. Top it with shaved parmesan and sea salt to create a luxurious dish.

Slow Butter Braised Asparagus

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Slow Butter Braised Asparagus

Servings: Prep Time: Cook Time:
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Ingredients:

A bunch of asparagus, hard part of stalks cut off
teaspoon of minced shallots and/or garlic
2-4 tablespoons of butter (depends on how much asparagus you have)
sea salt
squeeze of lemon
shaved parmesan

Directions:

Heat a large saute pan over medium heat. Add butter. When butter hot, add shallots/garlic, turn heat to low and fry until fragrant. 2. Add asparagus, cover with a tight-fitting lid (important -if lid isn't tight, the steam escapes, you can try using a thin dishtowel under lid and fold ends up over the top of the lid to create a nice seal). Cook on low for 10-12 minutes, depending on how soft you like your asparagus. If your asparagus can't all fit in one layer in your pan, stir a couple of times during the cooking process. After 8 minutes, take a peek. I usually can tell by cutting part of the stalk with a butter knife and adjust my cooking time.

If it looks like the pan needs more butter, feel free to add another tablespoon in, or just throw in a tablespoon of water. 3. When cooked to your liking, remove asparagus, pour the butter/shallot/garlic mixture over, sprinkle with sea salt, a squeeze of lemon and top with shaved parmesan.

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