Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Grilled Kimcheese Sandwich http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html#comments Tue, 29 Oct 2013 15:05:12 +0000 http://www.steamykitchen.com/?p=28711 Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!) He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, ...

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Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!)

_Yonan_Joe_2013

He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, Serve Yourself: Nightly Adventures in Cooking for One.

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Eat Your Vegetables by Joe Yonan

Joe is a true omnivore (I’ve witnessed him slurp down raw oysters and turn around for a bite of tripe once in Seattle), so he understands how to create vegetarian recipes with full, satisfying flavor, texture and playfulness….like this Grilled Kimcheese Sandwich.

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Kimchi is the national food of Korea, it’s a condiment/pickle served at the table. The most popular kimchi is made of cabbage, garlic, shredded carrots, green onion and of course, lots of chile. It’s SPICY! Us wimpy folks will blot some of the chile off with our napkin (or on our rice) before taking a bite.

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Spicy, crunchy, tangy kimchi is perfect with smooth, soothing cheddar cheese.  The “Joe Yonan Grilled Kimcheese Sandwich” also features thinly sliced sweet and crunchy Asian pear (or in my case, green apple because I couldn’t find any Asian pear).

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Joe also says, “Omnivores, the sandwich also takes nicely to the addition of a little ham…” I’ll add that prosciutto is my choice of ham for this sandwich.

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I’ve got another recipe in the works from Joe’s book – stay tuned for Kale Salad with Miso-Mushroom Omelet coming next week.

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Grilled Kimcheese Sandwich Recipe Video

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Grilled Kimcheese Sandwich

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
grilled kimcheese sandwiches featured-9851

Adapted from Eat Your Vegetables Bold Recipes for the Single Cook by Joe Yonan. Joe's original recipe is for 1 serving, of course. I've adjusted the recipe to serve 4 (no sense in fighting over 1 single Grilled Kimcheese Sandwich in my house of 4.) If you have a panini grill - feel free to use that instead of a frying pan. If the kimchi is a little too spicy, you can use a paper towel to lightly blot some of the chile flecks away.

Ingredients:

8 slices bread
2 tablespoons butter, softened
1 cup store-bought kimchi, drained
1 green apple or Asian pear, cored and thinly sliced
1 cup cheddar cheese, shredded

Directions:

Heat a frying pan over medium-high heat.

For each sandwich, spread butter evenly on both sides of two slices of bread. Layer the kimchi, green apple (or Asian pear) and cheese evenly on one piece of bread and top with the other slice of bread. Set a medium skillet over medium heat for a few minutes, then lay the sandwich in the pan and cook, pressing with a spatula from time to time, until the underside is golden brown and the cheese starts to melt. Repeat on the other side, transfer to a plate, and eat.

 

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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Tofu Prosciutto Panini http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html#comments Wed, 24 Jul 2013 13:27:29 +0000 http://www.steamykitchen.com/?p=27918 You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in. I’ll be creating a series of tofu recipes, as I’m working with an American ...

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Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video

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Tofu Prosciutto Panini Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
tofu-prosciutto-panini-recipe-featured-9492

For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.

Ingredients:

8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar

Directions:

Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.

Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.

 

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Super Frico Grilled Cheese Sandwich http://steamykitchen.com/21442-super-frico-grilled-cheese-sandwich.html http://steamykitchen.com/21442-super-frico-grilled-cheese-sandwich.html#comments Wed, 25 Apr 2012 16:40:39 +0000 http://steamykitchen.com/?p=21442 Usually, the kitchen is loud….or should I say “lively” – the boys are running through with their Nerf guns, old-school Madonna playing on Pandora, me singing, “borderline….feels like I’m going to lose my mind…you just keep on pushing my love….” and Coco at my feet, waiting for me to drop a morsel of food as I fling my arms trying ...

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Usually, the kitchen is loud….or should I say “lively” – the boys are running through with their Nerf guns, old-school Madonna playing on Pandora, me singing, “borderline….feels like I’m going to lose my mind…you just keep on pushing my love….” and Coco at my feet, waiting for me to drop a morsel of food as I fling my arms trying to dance my Madonna.

Yeah, that’s usually the scene.

Last week, I was alone in the house during the day – the kids were at school and Scott was in New York to be with his very ill dad – my kitchen was very quiet. I liked it that way, I had forgotten how the sounds of cooking can be soothing.

the “pop” as my sharp knife breaks and pierces the skin of a taut, ripe tomato.

chorus of scratching as I grate parmesan cheese.

gentle tzzzzssssss of bubbling butter in a pan.

if you can hear with your eyes, the sucking and drawing up of hot melted butter into the spongy pores of the bread.

fllllueeaappp as the face of the sandwich falls back on the pan after you flip it.

zzzahhhhhhhh as grated parmesan relaxes, melts and spreads out.

(smile) thanks for listening….

This recipe is from my friend, Michael Natkin, who happens to have one of the most happy smiles I’ve ever encountered. Michael runs Herbivoracious blog, which is all about vegetarian recipes. His very first book is just out – Herbivoracious and I’m so giddy proud of him.

Of all the recipes, I chose Super Frico – only because after seeing that recipe name, I couldn’t stop singing, “She’s a super frico, super frico. She’s super-frico, yow”

Come on! Be a dork and sing with me!

That sandwich is pretty kinky
It’s a super frico
The kind of lunch you read about
In foodie magazines

That cheese is pretty wild now
It’s a super frico
I really love to taste it
Every time we meet
She’s all right, she’s all right
That sandwich all right with me, yeah

Super Frico, baby

Make your standard grilled cheese sandwich (I like adding tomato to mine)

Remove the sandwich and sprinkle in your grated parmesan cheese, roughly in the same size as the sandwich.

Once it gets a little bubbly and melty, put your grilled cheese on top.

Press with a ginormous spatula to weld the cheese to the sandwich.

Lovely.

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SuperFrico Grilled Cheese Sandwich Recipe

Servings: 1 Prep Time: 5 minutes Cook Time: 10 minutes
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Recipe from Herbivoracious Cookbook by Michael Natkin. Michael says, "Everyone knows the best part of a grilled cheese sandwich (not to mention lasagna, gratin, mac & cheese, ...) are the bits where the cheese gets brown and crispy. So one night I said to myself, why can't there be more crispy? What happens if I just make a frico (cheese crisp) right there in the skillet and weld it to my already delicious grilled cheese? Would this not be a fine extension of an already superb late-night supper?

The answer was a resounding yes, so much so that I don’t make grilled cheese any other way now. It only takes a minute or two more than the standard sandwich, but the extra dimension of texture takes it to a whole new level."

Ingredients:

1 tablespoon butter
2 slices bread
2 slices provolone cheese (or other cheese of your choice)
2 slices tomato
1/4 cup grated Parmigiano-Reggiano (use large holes of box grater)

Directions:

1. Heat a nonstick skillet over medium heat with the butter. When the butter is melted. Lightly moisten both pieces of bread in the butter. Top one slice of bread with the provolone and tomato and cover with the other slice of bread. Cook until golden brown on both sides, flipping a couple of times.

2. When the basic grilled cheese is done, remove it from the pan. Turn the heat to medium. If the pan seems very dry, melt a touch more butter in it. Sprinkle the Parmigiano in the still-hot skillet, in a shape roughly the same as the sandwich.

3. Now watch closely, as the cheese melts. You'll see the fat start to cook out and the cheese begin to brown and crisp. When it has just begun to brown, put the sandwich back on top and press down with a large spatula to weld the frico to the bread. Let cook for one more minute then serve.

Stuff from the store

Need a cheese grater? I love this one.

I’m a big fan of fat spatulas…this one is nonstick.

Best Parmegiano Reggiano – big love for Whole Foods, the only company I know who has “crack parties

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Bacon, Egg and Toast Cups http://steamykitchen.com/16983-bacon-egg-and-toast-cups.html http://steamykitchen.com/16983-bacon-egg-and-toast-cups.html#comments Wed, 13 Jul 2011 19:53:32 +0000 http://steamykitchen.com/?p=16983 I’m not normally into cute food. I’d rather have my food look delicious and say, “Eat. Me. Now.” Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?!  But these Bacon, Egg, and Toast Cups are cute. But ...

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I’m not normally into cute food. I’d rather have my food look delicious and say, “Eat. Me. Now.” Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?! 

But these Bacon, Egg, and Toast Cups are cute. But totally still scream, “Go ahead, take a bite.” Well, we’re certainly not the first to make these Bacon Egg, and Toast Cups – it’s been all around the world and back.  But I hope that you’ll find a happy, sunny Saturday morning to make these for your family. ~Jaden

How to make Bacon, Egg, and Toast Cups

Cook bacon slices in a large skillet or cast iron pan over medium heat for about 4-5 minutes, or until just crisp, the bacon will continue to cook in the oven.

Next, lightly butter each muffin cup.

Use your fingers or a rolling pin to lightly flatten each bread slice, then use a cookie cutter, glass top or cup to cut a 4-inch round from each slice of bread.

We used a cup and found it was easiest to use a knife to cut around it.

Now, cut each round of bread into two halves.

Press two halves of the bread into each muffin cup, the halves should overlap slightly. Then, use the remaining bread to fill in any gaps.

Brush the tops of the bread with melted butter.

Sprinkle some shredded cheese into the middle of each cup.

Then, place a piece of bacon in each cup.

Now, add one large egg to each muffin cup. Depending on the size of egg, some of the white may run out, just use a paper towel to clean around each muffin cup to make sure the egg cups will be easily removed once baked.

Season each cup with salt and pepper then bake in a 375 degree F oven for about 20-25 minutes; the whites should be just set.

Enjoy!

Thanks to Joanne and Adam for making these! ~Jaden

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Bacon, Egg and Toast Cups

Servings: serves 6 Prep Time: 15 minutes Cook Time: 35 minutes
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Recipe adapted from Martha Stewart. When baking, you can place the muffin pan on a baking sheet for easy cleanup and to make it easy to get in and out of the oven.

Ingredients:

2-3 tablespoons unsalted butter, melted
8 slices sandwich bread
6 slices bacon
1/4 cup shredded cheddar cheese
6 large eggs
salt and pepper

Directions:

Preheat oven to 375 degrees F.
1) In a large skillet or frying pan, cook bacon over medium heat. Under cook slightly, the bacon will continue to cook once in the oven.
2) Lightly butter 6 standard-sized muffin cups.
3) Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.
4) Cut each round in half, then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
5) Brush the tops of the bread in each muffin cup with melted butter.
6) Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
7) Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
8) Run a knife around cups to loosen and serve immediately.

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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!

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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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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
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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

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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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BLT Salad with Buttermilk Dressing http://steamykitchen.com/7573-blt-salad-with-buttermilk-dressing.html http://steamykitchen.com/7573-blt-salad-with-buttermilk-dressing.html#comments Mon, 01 Mar 2010 17:40:28 +0000 http://steamykitchen.com/?p=7573 If you know me,  and I hope by now you do, I’m never one to even waste precious chewing energy on a boring salad. I have friends who will enjoy even the most plain salad consisting of one variety of lettuce and a glop of salad dressing from a gallon sized vessel bought at a warehouse store, meant for school ...

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BLT Salad Recipe

If you know me,  and I hope by now you do, I’m never one to even waste precious chewing energy on a boring salad. I have friends who will enjoy even the most plain salad consisting of one variety of lettuce and a glop of salad dressing from a gallon sized vessel bought at a warehouse store, meant for school cafeteria use.

But this BLT salad, with joyful bacon confetti, is one that I could probably eat several times a week. If you don’t make the homemade  buttermilk dressing yourself, there are only really five ingredients:  lettuce, bacon, tomatoes, bread and dressing.

Oh, and another great thing (as if you needed another) – the bacon and the croutons bake together in harmony on the same baking sheet.

Secretly, I could have gone even without a dressing — a secret drizzle of bacon drippings all over the salad and a  a squeeze of lemon would have been just fine. But the homemade buttermilk dressing, which came together in less than 15 seconds, really made this salad over the top.

BLT Salad Recipe

 

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BLT Salad with Buttermilk Dressing Recipe

Servings: Prep Time: Cook Time:
BLT-Salad-Recipe-7148

from Fresh Flavors Fast Cookbook from Martha Stewart Everyday Food

Ingredients:

8 slices bacon
half baguette (8 ounces), sliced into 3/4 inch cubes about 4 cups
2 tablespoons olive oil
salt and freshly ground black pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped (or other salad greens)
1 pint cherry tomatoes, halved

Directions:

1. Preheat oven to 375°. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.

2. In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.

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Coccante Signore: The Crispy Mister http://steamykitchen.com/4735-coccante-signore-crispy-mister.html http://steamykitchen.com/4735-coccante-signore-crispy-mister.html#comments Wed, 29 Jul 2009 12:53:37 +0000 http://steamykitchen.com/?p=4735 What’s my position on meat? I love it. I crave meat and I probably eat too much of it. that, and chocolate. and coffee oh yes, wine too. To be healthier, I could give up some of the above. But I can’t. You’d have to pry that grilled steak from my hungry, greedy hands. There are too many reasons to ...

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What’s my position on meat? I love it. I crave meat and I probably eat too much of it.

that, and chocolate.

and coffee

oh yes, wine too.

To be healthier, I could give up some of the above.

But I can’t.

You’d have to pry that grilled steak from my hungry, greedy hands. There are too many reasons to keep my meats, starting with braised pork belly and ending with the sizzle of a perfectly grilled Porterhouse.

How can I dream of giving that up, even in the name of a lighter grocery bill and healthier body?

My friend, Kim O’Donnel, has been hosting “Meatless Mondays” for the past few years, featuring a vege-friendly recipe and discussion. Each week I vow to participate. If I can’t become a vegetarian, perhaps I can be one just part-time? Once a week isn’t that big of a deal, right?

A few months ago, I met food writer Joy Manning on Twitter. Her avatar is a blurred out photo of her face, not because she’s funny looking or anything, but because she’s an important restaurant critic in Philadelphia and she doesn’t want to be recognized by restaurant staff. side note- I don’t get the whole disguise thing for restaurant critics…I mean, it’s all about the free desserts, right? Kidding. Totally kidding.

Anyways, Joy and Tara Mataraza Desmond wrote a book called Almost Meatless for us vege-wimps. It’s not about finger-wagging, tsk-tsk-ness of many of the healthy eating cookbooks out there. Almost Meatless is cool with

Hey, baby, I get it. You like meat, that’s all right. How about some recipes with a leeeeetle less meat but still all the flavor?

I’m so down with that. I can totally do that.

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From the almost-meatlessAlmost Meatless cookbook, I chose to cook the Croccante Signore, Joy and Tara’s Italian version of a French Croque Monsieur, or a grilled cheese sandwich.

(loud whisper) it’s a fancy grilled cheese sandwich! With leeeeetle bit of MEAT!

But what is a Croque Monsieur in the first place?

It’s the French version of a grilled ham and cheese sandwich – the “croque” means- crispy – you know, the sound the grilled bread makes when you bite into it! It’s usually made with really good ham and Gruyere cheese. There are multiple varations of the Croque – including adding tomatoes (Croque Provencal); adding a fried egg on top (oh yum!) and even sweet/savory ones like an Apple and Crispy Sage Croque.

This Italian-ish riff on the Croque Monsieur is playfully called The Croccante Signore. Instead of French bread, I used an Italian Ciabatta…and instead of ham, the lovely, salty prosciutto takes its place.

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Coccante Signore: The Crispy Mister Recipe

Recipe adapted from Almost Meatless by Joy Manning and Tara Mataraza Desmond

I tinkered with the recipe and added a couple thick slices of fresh tomatoes and sub’d butter for the mayo. Couldn’t find caciocavallo cheese, but bought a big hunk of a soft cheese. Use any kind of cheese that’s melty (yeah, that’s a word). Just a word about the bread — the ciabatta that I used was a little too crusty – especially when we’re also griling the outside of the bread. Try using bread without so much crust – something with a big soft, holey surface area.

8 (1/2-inch) slices good bakery bread

4 teaspoons good-quality mustard (Dijon or other style)

4 ounces thinly sliced prosciutto

4 ounces good melting cheese, sliced or grated

2 tablespoons butter, softened

8 slices tomato

1. Preheat a cast iron or other heavy pan over medium-high heat for about 3 minutes, or until hot. You can also use a Panini grill.

2. Spread one slice of bread with mustard and layer on 1/4 of the prosciutto, 2 slices of tomato, 1/4 of the cheese. Top with another slice of bread. Spread a very thin layer of butter on the outside of the sandwiche, as you would butter the bread for a grilled cheese sandwich. Repeat with remaining

3. Place 2 sandwiches in your heated pan (alternatively, you can use a Panini grill – just follow instructions for your grill) and do not disturb for 3 minutes, or until the cheese is beginning to melt and the bread is golden brown. Carefully flip over the sandwich to the other side.

4. Repeat with the remaining 2 sandwiches, making sure each rests for 5 minutes before cutting it. (If you cut them immediately, the cheese will run out of the sandwich.)

Who else makes Croque Monsieur?

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Cannellini Bean Spread Recipe http://steamykitchen.com/2136-trumps-cannellini-spread-recipe.html http://steamykitchen.com/2136-trumps-cannellini-spread-recipe.html#comments Mon, 12 Jan 2009 15:57:03 +0000 http://steamykitchen.com/blog/?p=2136 I wrote and rewrote this paragraph four times (Can you see the groove the delete key has made?), and each time I failed to capture just exactly what I want to say. So, at the risk of sounding like an infatuated, love-struck married woman, I’m just gonna put it out there: Chef Kurtis Jantz: honey, you’re a tease. On a ...

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I wrote and rewrote this paragraph four times (Can you see the groove the delete key has made?), and each time I failed to capture just exactly what I want to say. So, at the risk of sounding like an infatuated, love-struck married woman, I’m just gonna put it out there:

Chef Kurtis Jantz: honey, you’re a tease.

On a Mexican beach last year, I met Chef K of the Trump International Beach Resort in Miami. But before you start imagining things, it was a business-ish trip to the Club Med Food and Wine Festival; my husband knew I was there; and if I really was bad, WOULD I TELL YOU ABOUT IT???

Seriously.

Now back to the story – CONTINUE READING CANNELLINI BEAN RECIPE

Cannellini Bean Spread Recipe

I’m used to classifying chefs by the food they specialize in: Italian, German, Sushi, etc. With Chef K, I stuck a mental sticky label on him as an upscale, frou frou chef. I mean, Trump International Beach Resort? Like I could ever afford that.

We sat down for dinner and he brought out a basket of fresh bread and a ramekin of the most fabulous garlicky, creamy spread. Rare, expensive foie gras from a beer-fed, hand-massaged goose? Freshly uncovered truffle shavings? Smoked roe from some fancy fish found only in the rainforests of Pakistan? Come on, Chef, gimme the secret!

“Beans. Cannellini. You can use canned if you want.”

OK, so I misread the guy. But then every dish that came after the “Beans. Cannellini.” was like, wow, how did you do that? A crab cake that looked like a crab cake, but puff! It was really made out of foam! A flexible, translucent, thin gel was made out of white chocolate. Chef K’s chicken noodles were out of this world. The noodles were made out of concentrated chicken broth and gelatin, squeezed out of a syringe. Cool.

He’s part mad scientist (In his recipes, he refers to water as “H2O,” and his kitchen has more medical and scientific equipment than a doctor’s office) and part just ordinary. He’s a down-to-earth guy who just knows good food. You can read about their kitchen adventures at Sous Chef Chad’s popular blog, Chadzilla.

If you happen to be in the Miami area, I totally recommend eating at Neomi’s restaurant inside the Trump Resort in Sunny Isles. Contrary to what I thought, the meal is a steal. On Fridays, when they have their special Paradigm Test Kitchen menu, it’s $85 for a 10-course meal. And they only allow 10 people to participate in that special dinner (the rest of the restaurant is open for regular dinners, but if you’re going to Trump, why be regular?) You’ll experience Chef K’s team of mad scientists’ creations.

When I brought my husband and friends to Neomi’s a couple of months ago, we gave Chef K, Chef Chad and pastry Chef Fabian a standing ovation at the end of the meal.

Truly magnificent.

And yeah, I know that one of my “Good Intentions” for 2009 was to eat out less and here I am telling you drive to Miami to dine. My response? The same as all of my other excuses to break New Year’s resolutions: “But this is different!” or “Just this once.”

Or I could be a really good girl and just give you Chef K’s recipe for his “Beans. Cannellini.” spread.

Kurtis boils dried cannellini beans for the recipe, but I’ve found that the canned stuff is 1) just as good; 2) doesn’t require hours of soaking; and 3) is easy to store in my pantry for last-minute prep. Make sure you drain the beans first, rinse them in cool water to refresh, and drain again. This spread is great on slices of baguette or pita triangles. Add more olive oil, puree to a thinner consistency and it becomes my kids’ favorite dip for carrots and celery.

Cannellini Bean Spread Recipe

Recipe from Chef Kurtis Jantz of Trump International Beach Resort in Miami

4 ounces olive oil, good quality
2 cloves garlic, minced
2 roma tomatoes, small, diced
15.5-ounce can cannellini beans, rinsed and drained
1/2 ounce parsley leaves, rough chopped
Sea salt to taste
Black pepper, fresh-ground, to taste

In a medium, tall-sided sauce pot, add olive oil and heat on high until just below the smoking point. Remove from the heat and carefully add minced garlic. As soon as you smell the aromatics of the garlic (you do not want the garlic to get overly brown), add the tomatoes and stir well. Return pot to the stove over medium heat and add cannellini beans. Simmer for 10 minutes stirring occasionally. Season to taste with salt and pepper. Remove from stove, and let cool slightly. Fold in parsley. Using blender or food processor, pulse blend just until the beans are broken up but not pureed, leaving some texture. You can add more olive oil to the mixture if you like it thinner. Cool to room temperature and serve.

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No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html#comments Tue, 19 Feb 2008 05:29:00 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ Before we had children, my husband and I used to eat out no fewer than 3 times a week. Our evenings wouldn't even start until Seinfeld ended, and it wouldn't be uncommon for us to have dinner reservations at 10pm. We'd easily spend $300 in an evening for just the two of us...

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Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

Opportunity Cost…Revised…

I’ve written about opportunity cost of eating out last year, and re-wrote the post with a brand new recipe for my newspaper food column this week…

Before we had children, my husband and I used to eat out no fewer than 3 times a week. Our evenings wouldn’t even start until Seinfeld ended, and it wouldn’t be uncommon for us to have dinner reservations at 10pm. We’d easily spend $300 in an evening for just the two of us, because that’s just the kind of thing that irresponsible yuppies living large during the dot-com boom did. I’m not ashamed of the thousands of dollars that we threw in the entertainment bucket, because short of stumbling upon a long lost millionaire father, this kind of lavishness won’t come around for another 15 years, 4 months and 27 days. And that’s only if my youngest graduates high school on time.

I love my 2 chubby-cheeked dumplings very much, but the truth is, the financial responsibilities of parenthood suck. Date night with husband is now a very different reality. It’s the expense of dinner plus gas plus cost of babysitter. Cha-ching! $190 is easily spent in just a few hours, and really, was the trio of fancy flatbreads, gelato, so-so service and 2 glasses of house wine really worth it?

In case you recall high school economics, let’s calculate my opportunity cost: For $190 I could have bought: each kid a pair of new sneakers, 2 killer shredded pork burritos from the Burrito Stand, a frozen CPK barbeque chicken pizza, a pair of summer flip flops for each of us, a quart of pistachio gelato, fresh roasted coffee beans shipped from Caffe Roma in SF, a trip to the library, giant bottle of Bariani olive oil, a week’s supply of organic vegetables from the farmer’s market, gummy bear vitamins, 2 McDonald’s Happy Meals, a day pass to Sarasota’s Jungle Gardens and a bucket of worms. These are all favorite things that we cherish, make us giggle with delight and gladly fork over hard-earned money for.

As for the fancy flatbreads that I had ordered at the restaurant, it was easily duplicated at home. Sure, I didn’t have an inattentive waiter at my beck and call, but the joy of a spontaneous pizza dough sling-fest in the middle of the kitchen with the kids was definitely priceless.

This dough recipe is from Artisan Bread in Five Minutes a Day, definitely the most used book in the Steamy household in 2008! You don’t have to make the dough yourself – if you’re short on time, grab some fresh pizza dough from your supermarket or favorite pizzeria.

If you haven’t bought this book, grab it now! It’s been on backorder forever due to it’s popularity and finally the book is in stock! This No-Knead Pizza Dough is just one of over 100 recipes (all dough recipes are No-Knead). Best part of the dough is that you can make a batch, keep in refrigerator for up to 2 weeks and pinch off a chunk of dough for a spontaneous flatbread. The ingredients for flatbread can be as simple as a brush of olive oil and a sprinkle of sea salt.

No Knead Pizza Dough (Olive Oil Dough Master Recipe)

My notes: I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast – the longer you let it sit in the fridge, the less yeast you need to use. So, if I’m looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I’ll only use half the yeast. Half the yeast will be sufficient when you give it time to do it’s thing, and it will taste less “yeasty.”

From Artisan Bread in Five Minutes a Day

Makes 4 1lb loaves. This recipe is easily doubled or halved

2 3/4 cups lukewarm water
1 1/2 tbl granulated yeast
1 1/2 tbl salt
1 tbl sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

1. Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container

2. Mix in the flour without kneading, using a large wooden spoon.

3. Cover (not airtight) and allow to rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you’ll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use…keep the remaining covered loosely in the refrigerator. You can freeze the dough as well…but I haven’t tried it, because honestly, it’s so good that the dough never goes unbaked for more than 4 days.

Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

If you have a pizza peel and a quick wrist, feel free to use that to shuffle the pizza into the oven. I’m not that coordinated – hand-eye coordination gene missing.. The key to great flatbreads to stretch the dough thin, a light hand in toppings and very fresh ingredients. It’s important to pre-heat your oven and your baking sheet – the hot baking sheet will help cook the dough faster. If you have a baking stone, the flatbreads will cook more evenly and faster.

For my GF friends, substitute the pizza dough with your choice of GF friendly dough, tortilla or flatbread.

Makes 4 large flatbreads

1 lb fresh pizza dough
2 pears, sliced thinly
1/2 cup gorgonzola cheese
a nice chunk of good quality Parmigiano Reggiano, shaved with vegetable peeler
1 cup baby arugula leaves
¼ cup extra virgin olive oil
flour, for dusting

Dust surface of dough with flour. Divide dough into 4 equal pieces. Stretch surface of dough on each side and tuck under, creating a round, ball with a taut surface. Flatten dough ball a little. Keep the dough covered until ready to use. If using cold, refrigerated No Knead Olive Oil dough (above), let the dough balls relax and warm up for 30 minutes on the counter before trying to roll or stretch out (it’s hard to stretch cold dough.) If using room-temp pizza dough, you may proceed to next step.

You’ll bake 2 at a time. Dust surface of dough and work surface with flour. with your hands, carefully stretch into a long, thin, oval shape, about 16″x 6″. The thinner you can get the dough without tearing, the better. You can use rolling pin (esp if your dough is still a little cold). If dough is difficult to stretch or roll, let it sit and relax for 10 minutes. Repeat with remaining. Cover loosely with towel.

20 minutes before you want to bake you’ll want to preheat your oven and your baking sheet. Crank up your oven to its highest setting (usually most ovens go up to 500F) and insert an inverted baking sheet.

Remove the hot baking sheet from oven and set your flatbreads on top, side by side. Work quickly and carefully. Brush surface with olive oil and layer pears and gorgonzola on top. Bake in oven for 7-10 minutes (keep your eye on the flatbread!) until top and bottom of flatbread is golden brown. Remove and repeat for remaining 2 flatbreads. Top with baby arugula and shaved parmesan.

***

The Original No Knead Bread

No-Knead Sticky Pecan Caramel Cinnamon Rolls

No Knead Nutella and Roasted Hazelnut Challah

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