Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Salad with Warm Goat Cheese on Toasted Baguette http://steamykitchen.com/7023-salad-with-warm-toasted-goat-cheese-baguette.html http://steamykitchen.com/7023-salad-with-warm-toasted-goat-cheese-baguette.html#comments Fri, 01 Jan 2010 17:01:45 +0000 http://steamykitchen.com/?p=7023 Happy New Year! I thought I’d start the new year right with a light salad (just don’t eat too many of those warm goat cheese rounds on toasted baguette, ok?!) Wishing you and your family a fun-filled, healthy and prosperous New Year! It’s a brand new year and I’ve just now started my winter garden, which includes celery, salad greens ...

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Happy New Year! I thought I’d start the new year right with a light salad (just don’t eat too many of those warm goat cheese rounds on toasted baguette, ok?!) Wishing you and your family a fun-filled, healthy and prosperous New Year!

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It’s a brand new year and I’ve just now started my winter garden, which includes celery, salad greens and herbs such as sweet basil, parsley, cilantro, Thai basil, chives and thyme. Some gardeners will say I’m late, others will say I’m too early, but all I know that this little snippet of time between Christmas and New Years is the perfect schedule for my household.

My mother-in-law, an avid quilter, and my father-in-law, a skilled woodworker, are both in town. Neither of which has anything to do with MY garden, except for the fact that the mere presence of them forces my husband to work less at the computer and be on his best behavior as a model parent.

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“Oh, dear husband, since you’re not programming code at your desk this week, how about helping plant our family garden that provides nourishment to your children?” Of course, I have to wait for the perfect moment to bring this subject up, both in-laws have to be present and we must be at the dinner table enjoying a lovely family moment. How could he say no? He looked at me, cocked his head and smiled.

Round 1, wife.

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Yes, I know how to get things done in my household, sometimes it involves a bit of sneakiness and creativity. But then my husband got right back at me the next evening at dinner when he winked at me and announced, “so now that we have a salad garden, can we think of recipes other than the same boring mixed greens?”

Round 2, husband.

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This recipe is from a brand new cookbook called in-cheesemakers-kitchen In a Cheesemaker’s Kitchen written by the founder of Vermont Butter and Cheese Company, Allison Hooper. The company is most known for their goat cheese, but also make cultured butter and cow’s milk products like Quark, Fromage Blanc and Mascarpone. I’m in love with their Quark cheese, which is a German-style fresh cheese.

For this salad, I’ve used their Bijou cheese, which is goat cheese that is molded and into small, adorable rounds. The cheese is aged for one week, and the longer it is aged, the shaper and more robust the flavor becomes. I’ve cut each button-shaped round into three thick slices to top on a baguette slice and after a couple of minutes under the broiler, the cheese melts and oozes all over the bread. Try this recipe with any type of cheese you like, even a spoonful of crumbled gorgonzola on each bread slice.

The beautiful purple flower on the cheese is actually the little flower bud from Thai basil from my garden. Regular sweet italian basil will have light green buds and white flowers.

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Salad with Warm Goat Cheese on Toasted Baguette Recipe

Servings: 4 Prep Time: Cook Time:
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adapted fromIn a Cheesemaker's Kitchen by Allison Hooper

Ingredients:

4 large handfuls of salad greens
1 cup cherry or grape tomatoes, cut in half
8 slices French baguette, 3/4" thick
8 slices of aged goat cheese, or other cheese, about 1/3" thick
olive oilFor the basil vinaigrette
2 tablespoons finely minced fresh basil
1 tablespoon Dijon mustard
3 tablespoons champagne vinegar (or white wine vinegar)
1/3 cup olive oil
salt and pepper

Directions:

To make the dressing, whisk together the basil, mustard, vinegar and olive oil. Season with salt and pepper.

Brush each baguette slice with olive oil. Place a goat cheese round or slice on each baguette. Place under broiler until the cheese is soft and a little runny, about 2-3 minutes.

Toss together the salad greens with the tomatoes. Drizzle some of the basil vinaigrette (you may not use all of the vinaigrette) and toss to coat. Serve the salad with 2 pieces of the warm toasted cheese baguette per person.

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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!” ...

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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:

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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:

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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 saut√©, 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.

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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!

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