Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Pioneer Woman’s Buttermilk Biscuits http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html#comments Sat, 15 Nov 2014 04:00:02 +0000 http://steamykitchen.com/?p=6566 These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his ...

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These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his birthday at the ranch and castrating cattle. ~jaden

Must.

pioneer-woman-buttermilk-biscuit-048

Make.

pioneer-woman-buttermilk-biscuit-062

These.

Or let him…

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Make them for you.

You might as well add flour and buttermilk to your grocery list right now.

The Pioneer Woman's Buttermilk Biscuit Recipe

Build them muscles, boy!

The Pioneer Woman's Buttermilk Biscuit Recipe  rolling dough

Use your cookie cutters.

The Pioneer Woman's Buttermilk Biscuit Recipe Making shapes

To make biscuits shaped like a doggy.

pioneer-woman-buttermilk-biscuits-recipe-2

Or a….um…what is that???

pioneer-woman-buttermilk-biscuits-recipe-3

The Pioneer Woman's Buttermilk Biscuit Recipe

Yummy.

The Pioneer Woman's Buttermilk Biscuit Recipe Nathan

Dang. ‘dem biscuits are good!

The Pioneer Woman's Buttermilk Biscuit Recipe  Nathan2

Especially if they are shaped like ducks, cowboy boots and doggies.

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Or even just regular shaped.

The Pioneer Woman's Buttermilk Biscuit Recipe final photo

Enjoy them with The Pioneer Woman’s Buttermilk Fried Chicken. But don’t get caught stealing crispy bits off of Daddy’s plate when he’s are not looking. Oops.

The Pioneer Woman's Buttermilk Biscuit Recipe I got caught

The only thing better? Goin’ to the Pioneer Woman’s Ranch and having birthday cake.

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Pioneer Woman's Buttermilk Biscuit Recipe

Servings: 4 Prep Time: 20 minutes Cook Time: 15 minutes
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Pioneer Woman's Buttermilk Biscuit Recipe adapted from The Pioneer Woman Cooks

Ingredients:

4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter

Directions:

1. Preheat your oven to 450F.

2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.

3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.

4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.

5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.

6. Cut rounds with a biscuit cutter and place them on a baking sheet.

7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.

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Vietnamese Pho Pressure Cooker – Paleo Friendly http://steamykitchen.com/31369-vietnamese-pho-pressure-cooker-noodle-soup-paleo-recipe.html http://steamykitchen.com/31369-vietnamese-pho-pressure-cooker-noodle-soup-paleo-recipe.html#comments Mon, 10 Mar 2014 15:45:10 +0000 http://www.steamykitchen.com/?p=31369 It’s been a loooong time since I’ve made home made pho – much too long! Normally I make beef pho the long and slow way – either in the slow cooker or barely bubbling on the stovetop: Slow Cooker Vietnamese Pho Recipe Vietnamese Beef Pho Recipe Chicken Pho Recipe (Pho Ga) But a very persistent reader has been emailing me ...

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vietnamese-pho-pressure-cooker-noodle-soup-recipe-pinterest.jpg

It’s been a loooong time since I’ve made home made pho – much too long! Normally I make beef pho the long and slow way – either in the slow cooker or barely bubbling on the stovetop:

Slow Cooker Vietnamese Pho Recipe
Vietnamese Beef Pho Recipe
Chicken Pho Recipe (Pho Ga)

But a very persistent reader has been emailing me about creating a Pressure Cooker Vietnamese Pho recipe for the past 2 years. If you can make awesome Pho in the slow cooker, why not a pressure cooker?

Vietnamese Pho Pressure Cooker (Noodle Soup)

The only limitation of using a slow cooker or pressure cooker is space. Both appliances aren’t that big, and if I’m going to take the time to make Vietnamese Pho, I want to make a BIG BATCH of it! Well, enough to serve 4 people and some broth for the freezer too (freeze in quart containers or bags to make the best “instant noodle” broth ever.)

My solution for Pressure Cooker Pho is to treat the pressure cooker as a “pho broth concentrator” – the ingredients in the recipe are sufficient enough to create such a rich pho broth concentrate. You can add water to adjust after the broth is complete.

Vietnamese Pho Pressure Cooker (Noodle Soup)

Paleo Friendly Vietnamese Pho!

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Here’s a bonus. The recipe is Paleo friendly.

Big thanks to Nom Nom Paleo Food for Humans Cookbook by my friends Michelle Tam and Henry Fong for another stellar recipe. LOVE this cookbook, I can’t recommend it enough and have purchased copies for my friends.

If you’re non-Paleo, don’t worry. I’m creating notes for Paleo and non-Paleo recipe the Vietnamese Beef Pho using the pressure cooker.

 

 

20 Minute Sriracha Sauce Recipe

20 Minute Sriracha Sauce Recipe – Paleo Friendly –

Cauliflower Fried Rice Paleo Recipe

Cauliflower Fried Rice Recipe – > – Paleo Friendly

Non-Paleo Notes: Vietnamese Pho is generally Paleo friendly, as-is. The only ingredient substitution is the type of oil and noodles. Paleo grain-free “noodles” can be Shirotaki noodles (slippery little noodles made from Asian mountain potatoes – found in refrigerated section next to tofu at the store), Zucchini noodles (watch my video reviewing different gadgets to cut zucchini noodles), Kelp noodles made from seaweed.

Traditional Vietnamese Pho Ingredients

If you’re regular eatin’ folk, the traditional Vietnamese Pho noodles are rice noodles. You can find fresh rice noodles at Asian markets or you can get dried rice noodles at your grocery store. They come in different widths, just get one that you like. Generally, I can easily find the 1/4″ thick noodles very easily.

Dried rice noodles cook differently from the regular wheat-based Italian style pasta that you’re used to. The great news its that it’s faster! Dried rice noodles cook in as quickly as 1-3 minutes! If you overcook the noodles, they become mushy and pretty much inedible.

Here’s the best way to cook the dried rice noodles:

  1. Soak the dried noodles in hot water (not boiling water, just hot water from tap) for about 10 minutes. This will soften up the rice noodles. Drain.
  2. Bring a small pot of water to a simmer. You don’t really need a ton of water (like you do for pasta) – just enough so that all the noodles can be submerged in the hot water. Turn off heat.
  3. Add drained rice noodles to the hot water. Let it sit for 1 minute. Very thin noodles will be ready after 1 minute. Thicker rice noodles will need a couple of minutes. Drain.

Cooking noodles in the Pho broth?

I know you’re gonna ask me: why not cook the noodles directly in the Pho broth? I never do this. Here’s why:

  1. Because the rice noodles cook so darn quickly, it’s so easy to over cook them. I don’t want to ruin a batch of hard-earned broth with overcooked noodles!
  2. Cooking any type of noodles releases starch. For example, when you cook noodles, the water becomes cloudy from the extra flour. I don’t want that in my Pho broth!
  3. Related to #1 is that because the rice noodles can get mushy if submerged in boiling water too long, I add the noodles to each personal bowl first. When everyone is ready to eat (at the table, all staring at me, impatiently tapping their chopsticks on the table) – I will pour the Pho broth INTO the bowls one by one and serve immediately. Basically, I make the bowls to-serve.

No Pressure Cooker? No problem!

Just follow all instructions and simmer the broth for 4 hours on your stovetop. Put all ingredients into a large pot. Fill with 2-1/2 quarts of water. Bring to a boil, reduce heat so that the water is BARELY simmering – just tiny bubbles here and there. Simmer slightly covered for 3-4 hours. Skim surface of fats and stuff that floats frequently.

Vietnamese Pho Pressure Cooker (Noodle Soup) Recipe Video


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Vietnamese Pho Pressure Cooker (Noodle Soup)

Servings: 6 Prep Time: 15 minutes Cook Time: 2 hours
vietnamese pho pressure cooker noodle soup recipe featured-0888

Adapted from Nom Nom Paleo Cookbook by Henry Fong and Michelle Tam. This recipe makes a Vietnamese Pho Soup concentrate.

A tip for the Beef Eye of Round. The key to this is to very thinly slice. These slices will be added to each person's bowl RAW. When you pour the simmering hot pho broth into each bowl, it will cook the beef perfectly! To slice very thin, space the Eye of Round roast into the freezer for 20 minutes. This will firm up the roast and make it easier to slice very thin.

OR - sometimes you can find already-sliced beef at your grocery store. My store sells pre-sliced beef that you use for cheesesteak sandwiches. Even if it's not eye-of-round roast, just use what they are selling pre-sliced!

Ingredients:

3 whole star anise
2 tablespoons whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tablespoons butter, divided (Non-Paleo version: cooking oil)
8 slices fresh ginger, unpeeled, 1/2 inch thick
1/2 large yellow onion, peeled
2 pound beef cross shanks, 1-1/2 inches thick
1-1/2 pound oxtails
1-1/2 pound beef brisket
3-1/2 tablespoons fish sauce
1 pound beef eye of round roast, very thinly sliced (keep refrigerated until ready to serve)
8 cups shirotaki noodles (Non-Paleo version: dried rice noodles)FOR THE TABLE:2 limes, cut into wedges
2 jalapeño peppers, sliced
1 bunch fresh cilantro
1 bunch fresh Thai basil (or regular Italian basil)
1 bunch fresh mint
2 cups bean sprouts
Sriracha sauce (store bought or 20 Minute Sriracha Recipe)

Directions:

1. In a large saucepan over medium-high heat, add all spices and toast until they become fragrant. Take care not to burn them! Place them in a coffee filter or piece of cheesecloth and tie it up. Place the sachet into the pressure cooker pot.
2. In the same sauce pan over medium-high heat, add 1 tablespoon butter (or oil) and add onion and ginger pieces. Brown until there is a nice sear on them. Remove them from the pan and place them in the pressure cooker.
3. Sear the meat in batches: add the remaining tablespoon of butter to the pan and sear the shank, oxtail and brisket. You'll do this in batches, all in a single layer. Give everything plenty of space so that they SEAR and brown. Crowding the pan will not brown the meat. Sear each side, remove each meat from the pan and add them to the pressure cooker.

4. Cover the contents of the pressure cooker with water or up to the fill line. Set your pressure cooker to cook for 60 minutes. This means it will cook under pressure for 60 minutes. It will take time to build up pressure (usually 30 minutes) and additional time to release pressure after cooking (usually 30 minutes).
Approximately: 30 minutes to build up pressure + 60 minutes under pressure + 30 minutes to release pressure. Exact timing is really not that important - and also depends on your pressure cooker system. Follow manufacturer instructions.

5. Once finished cooking and safe to open, open the pressure cooker and using a fine mesh or ladle, remove the top layer of fatty liquid that has accumulated on the surface of the broth and discard (there will be lots of it.) Remove the onion, ginger and spice sachet and discard. Remove the meat to your cutting board. Shred the brisket using two forks. Remove any other meat from bone.

6. The resulting broth is a concentrate. Dilute the pho concentrate with 4-6 cups of water. Season the Pho broth with fish sauce. Taste and add additional fish sauce if needed. Bring to a simmer on stovetop right before you are ready to serve.

Assemble the Pho Bowls:
Serve to order. In a large bowl for each person, add shirotaki noodles and meat (including the sliced eye of round). Pour the just-simmering hot broth into each bowl. Hot broth will cook the sliced eye of round. Serve with the remaining sides a la carte so each person can add whatever they'd like to their soup.

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Pasta Nests – with a bite of Thanksgiving! http://steamykitchen.com/29086-pasta-nests-recipe-video.html http://steamykitchen.com/29086-pasta-nests-recipe-video.html#comments Wed, 20 Nov 2013 12:22:45 +0000 http://www.steamykitchen.com/?p=29086 Hi! This is a recipe I’ve created for Mori-Nu Tofu – I try to present to you creative ways to add more healthy tofu in your diet! ~jaden After 10 days of traveling in Hong Kong and Toyko (with brief stops in the beautiful Minneapolis airport), we’re finally home now. It’s nice to come back just in time to get in ...

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Thanksgiving Tofu Pasta Nests Recipe

Hi! This is a recipe I’ve created for Mori-Nu Tofu – I try to present to you creative ways to add more healthy tofu in your diet! ~jaden

After 10 days of traveling in Hong Kong and Toyko (with brief stops in the beautiful Minneapolis airport), we’re finally home now. It’s nice to come back just in time to get in gear for Thanksgiving, turkey talk, Fall decorations (despite the retailers attempt to lure me straight into Christmas shopping with all the blingy lights and decorated trees).

I’ve got a really fun PRE and POST Thanksgiving recipe for you – if you’re hosting a holiday party this weekend or……if you’re looking to use up some leftovers from the big meal, these crispy, cheesy, tofu pasta nests are so creative.

For the Pre-Thanksgiving folk – you don’t have to cook up an entire Thanksgiving dinner just to make these appetizers – use store-bought roasted turkey breast or rotisserie chicken, canned cranberry sauce and an easy 5-minute Stovetop Stuffing mix. I top each with a tiny bit of fresh thyme.

Thanksgiving Tofu Pasta Nests Recipe

Of course, don’t limit these pasta nests to just Thanksgiving – top with smoked salmon, a dollop of crème fraîche (or goat cheese, marscapone, greek yogurt, etc) and top with some ikura, sushi salmon eggs. If you don’t have a local Japanese market that sells ikura, head to your favorite sushi joint and ask to buy a package from them. You only need a little bit to top each nest. Finish off with minced fresh chives.

Thanksgiving Tofu Pasta Nests Recipe

The nests are made with cooked pasta (like thin spaghetti or angel hair), grated parmesan, butter and silken tofu to hold it all together. I’ve used Mori-Nu Silken Tofu to bind the nests together – and it allows me to use LESS butter in the recipe. Using too much butter ended up being to greasy – so the tofu worked perfectly.

Thanksgiving Tofu Pasta Nests Recipe

 

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Thanksgiving Tofu Pasta Nests Recipe Video

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Pasta Nest Recipe

Servings: 18 nests Prep Time: 10 minutes Cook Time: 25 minutes
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Make pasta nests and top with anything you'd like!

Ingredients:

6 ounces soft silken tofu (I prefer Mori-Nu brand)
3 tablespoons butter, melted
1 cup parmesan cheese, grated
8 ounces dried thin spaghetti or angel hair pasta

Directions:

Preheat the oven to 375F.

Cook the pasta according to package instructions, drain.

In a large bowl, whisk together the tofu, butter and cheese until combined. Add the cooked spaghetti and stir well to coat. In a muffin tin, divide the pasta for each cup. Form into a "nest" shape with your fingers. Don't overload - you should be able to make 18 nests (the less pasta you use, the crisper the nests will be).

Bake for 20-25 minutes or until pasta nests are golden brown.

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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!)

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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.

grilled kimcheese sandwiches-9858

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.

grilled kimcheese sandwiches-9844

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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Healthy Spaghetti and Meatballs: 2 Secret Ingredients http://steamykitchen.com/28193-healthy-spaghetti-meatballs-secret-recipe-video.html http://steamykitchen.com/28193-healthy-spaghetti-meatballs-secret-recipe-video.html#comments Mon, 19 Aug 2013 21:04:24 +0000 http://www.steamykitchen.com/?p=28193 The key to the greatest meatballs, unfortunately, is using tender, fatty ground meat….which is why many of the best recipes include both ground beef and ground pork (and sometimes ground veal). All that fatty richness goes straight to my backside and sometimes I just want a lighter version of meatballs. My first several attempts at healthy-tizing meatballs were all just ...

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Spaghetti with Turkey Tofu Meatballs Recipe

The key to the greatest meatballs, unfortunately, is using tender, fatty ground meat….which is why many of the best recipes include both ground beef and ground pork (and sometimes ground veal). All that fatty richness goes straight to my backside and sometimes I just want a lighter version of meatballs.

Spaghetti with Turkey Tofu Meatballs Recipe

My first several attempts at healthy-tizing meatballs were all just not good enough – the super-lean turkey or chicken would yield meatballs that were dry, chalky and kinda rubbery-tough. [Though Buster and Coco thought they were pretty darn delish. Lucky dogs.]

Spaghetti with Turkey Tofu Meatballs Recipe

After experimenting with different ingredients to amp up the juiciness, tenderness and flavor of lean meatballs, I’ve discovered 2 ingredients that made the biggest difference: silken tofu and grated onion.

Spaghetti with Turkey Tofu Meatballs Recipe

First, the grated onion: the more you break down an onion (and garlic!) – the more flavor you’ll get. Chopped onion is great, but I really like my meatballs to have a smooth and tender bite. Grating the onion on the large holes of a grater releases all of the flavor and moisture in the onion. Try it and see all of the onion-y liquid that grating results in!

Spaghetti with Turkey Tofu Meatballs Recipe

The second secret ingredient is silken tofu, which adds healthy protein, moistness and most importantly tenderness to the meatballs. It has a natural neutral flavor – and just takes on the flavor of all of the other ingredients in the recipe. The great thing about silken tofu is that you literally cannot tell that it’s in there! The tofu also acts as a binder for the meatball – no egg needed.

*Disclosure – I create healthy recipes for my client, Mori-Nu Tofu. While I’d love if you’d use their tofu – you can use any brand of silken tofu for this recipe :-)

Spaghetti with Turkey Tofu Meatballs Recipe

Also, instead of browning the meatball first, I let it slowly cook in the sauce straight. Browning is great for flavor, but it also makes the lean meatball really tough and chewy. No browning. Just snuggle in the tender meatballs into the slowly simmering tomato pasta sauce to cook gently.

The healthy meatballs, combined with the world-famous Marcella Hazan tomato sauce recipe makes an easy dinner that comes together in about 30 minutes.

Watch the video and see how I make Healthy Spaghetti and Meatballs with Tomato Sauce!

Healthy Spaghetti and Meatballs with Tomato Sauce Recipe Video

 

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Healthy Spaghetti and Meatballs with Tomato Sauce Recipe

Servings: 6 servings Prep Time: 10 minutes Cook Time: 25 minutes
spaghetti with turkey tofu meatballs recipe featured-9594

Cornflake crumbs are a special product found next to the bread crumbs. If you do have regular cornflake cereal, you can just put them in a bag and smash them until they become small crumbs. The tomato sauce recipe is from the famous Italian American cooking teacher, Marcella Hazan, who only uses 3 ingredients: crushed tomatoes, half an onion and butter. Just cut an onion in half, peel and discard the outer papery skin. Place this half-onion (no need to chop any further) into the pot. The onion that is cooked in the tomato sauce will be removed once the sauce is cooked - the onion will have transferred all its flavors into the sauce!

You can use any Mori-nu tofu, we prefer the silken tofu.

For a dairy-free version - use soy cheese.

Ingredients:

Two 14-ounce cans crushed tomatoes
1/2 onion
3 tablespoons butter
1 pound spaghetti, cooked according to package directionsFor the Meatballs
1 pound lean ground turkey or chicken
6 ounces soft or silken tofu (we recommend Mori-nu brand)
1/2 onion, grated on large holes of box grater
2 garlic cloves, finely minced or grated
2 tablespoons minced fresh basil
1/2 cup corn flake, bread or panko crumbs
1 teaspoon kosher or sea salt (if using regular table salt, use 1/2 teaspoon)
freshly ground black pepperfreshly grated parmesan cheese

Directions:

To make the sauce, in a large saute pan or soup pot, add the crushed tomatoes, onion and butter. Cover and bring to a simmer.

In the meantime, prepare the meatballs. In a large bowl, mix together all of the meatball ingredients thoroughly. Use a melon baller and your hands to form meatballs.

Once the sauce comes to a simmer, turn the heat to low and add in the meatballs. Cover and cook for 20 minutes. Taste the sauce and season with salt and pepper. Discard the half-onion. Serve the sauce sauce over the pasta, sprinkle with parmesan cheese and serve immediately.

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Also, take a second to check out Mori-nu’s “Tofunize Your Summer” Sweepstakes! You and your friends could win healthy silken tofu!!

 

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Very Best Mashed Potatoes http://steamykitchen.com/21976-very-best-mashed-potatoes-recipe.html http://steamykitchen.com/21976-very-best-mashed-potatoes-recipe.html#comments Mon, 23 Jul 2012 07:26:00 +0000 http://steamykitchen.com/?p=21976 The secret to the very best mashed potatoes recipe is only using 2 ingredients! Recipe from award-winning chef Cory York.

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Very Best Mash Potatoes Recipe

When I’m making mashed potatoes, I’m usually thinking about only one thing – what am I going to mix in? We’ve done Miso Mashed Potatoes, Roasted Garlic Mashed Potatoes, garam masala mashed potatoes, corned beef mashed potatoes, bacon mashed potatoes, etc. I’m always looking for new ideas to give the otherwise plain potatoes some texture, zing and excitement.

One question that I’ve never asked myself was – how to make the very best mashed potato in the first place? The recipe seems simple: peel, boil, mash, salt, milk, butter, mix.

Well, a few weeks ago, we bought tickets to Cirque du Soleil in Orlando and before the show, we dined at Deep Blu restaurant at Wyndham Grand Orlando Resort, Bonnet Creek. I know what you’re saying – in all of Orlando, you chose a hotel restaurant???

Yup. We sure did.

Deep Blu is not just any hotel restaurant. It’s the very best seafood restaurant that just happens to be located inside a hotel. That’s not just my opinion – see Deep Blu reviews on Open TableOrlando Weekly reviewUrban Spoon reviewOrlando Magazine reviewYelp reviews.

Very best mashed potatoes recipe - table

Very best mashed potatoes recipe - chefScott ordered a side of mashed potatoes for the table. When the waitress left, “You ordered mashed potatoes at a fancy seafood restaurant???” <– that was me and my big mouth

They were the very. best. mashed. potatoes. ever. I ate nearly the entire bowl of it myself, after apologizing profusely to my husband for giving him crap for the order.

I needed to know the recipe! What did the chef add into the mashed potatoes to make them so creamy, smooth, buttery, luxurious? Was it olive oil? sour cream? buttermilk? mangalitsa lard? duck fat? It was driving me crazy, so I asked the chef.

So what did I learn from Chef Cory York?

To make the very best mashed potatoes, you only need 2 ingredients. Potato and Butter.

Very Best Mashed Potatoes Recipe butterVery Best Mashed Potatoes Recipe potato

I didn’t believe him. Until I tried it myself.

It’s all in the technique. Steam, not boil.

Very Best Mashed Potatoes Recipe you know you want these

How to make the very best mashed potatoes

You can pretty much use any potato that you want – some are adamant that the waxy-skinned Yukons are the best for mashed potatoes – and others don’t care.

I prefer the Yukon golds for mashed potatoes, I think they result in a smooth. creamy texture and are naturally buttery-tasting on their own.

Why steam? Steaming cooks the potatoes gently, delicately, disturbing the starch molecules as little as possible. Boiling is more violent, direct contact with the hot, boiling water, potatoes knocking against each other in the boil. The more that the starch is beat up like a thug, the more chance it has to get gummy, glue-y and mealy.

Peel the potatoes and compost the peels.

Very Best Mashed Potatoes Recipe raw peeled

Quarter the potatoes. I’ve put them in a silicon steamer basket.

Very Best Mashed Potatoes Recipe peeled cubed

I used my Steamy Kitchen wok because it’s so simple to steam in with plenty of space.

Very Best Mashed Potatoes Recipe Awesome Wok

Cover.

Very Best Mashed Potatoes Recipe prep for steaming

Steam.

Very Best Mashed Potatoes Recipe steaming potato

Use a potato ricer (here are 3 ricers that are highly rated). Don’t try to use any electronic gadgety gadgets to mash the potatoes – Just keep it simple. A good ol’ fashioned potato masher works too – but the ricer will give you the best smooth texture.

Very Best Mashed Potatoes Recipe smashing potato

Mix in salted butter with a wooden spoon. Again, no electronics here – mixing too fast (like in a mixer) will make the potatoes gummy and glue-y.

Very Best Mashed Potatoes Recipe mix in butter

If you want, top with chives.

Very Best Mashed Potatoes Recipe chive garnish

And maybe a bit more melted butter. No cream, no milk.

Very Best Mashed Potatoes Recipe final







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Very Best Mashed Potatoes Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 25 minutes
Very Best Mash Potatoes Recipe

I love yukon potatoes the best for mashed potatoes, but feel free to use russet potatoes. One of the biggest mistakes in making mashed potatoes is not seasoning with enough salt. Think of a good french fry. You can taste the salt, right? Great french fries don't need ketchup. Same with mashed potatoes. They should be seasoned enough that you happily eat it plain with no gravy! One more note: Want more butter in the mashed potatoes? GO FOR IT!

Ingredients:

4 large yukon potatoes (about 1 1/2 pounds)
3-4 tablespoons salted butter
salt
OPTIONAL: few sprigs fresh chives, minced (or other fresh herb)

Directions:

1. Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack (or see notes above) and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).

2. Let potatoes cool and process through a potato ricer.

3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes isn't quite creamy enough, add more butter. Sprinkle fresh minced chives on top.

 

 

 

 

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Scallop with Mustard Miso Sauce http://steamykitchen.com/21808-scallop-with-mustard-miso-sauce.html http://steamykitchen.com/21808-scallop-with-mustard-miso-sauce.html#comments Wed, 20 Jun 2012 17:14:00 +0000 http://steamykitchen.com/?p=21808 One of the seafood guys at the the local grocery store kinda gives me the heebs. He’s super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long, winks at me and says, “You come back and ...

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Scallops with Mustard Miso Sauce Recipe

One of the seafood guys at the the local grocery store kinda gives me the heebs. He’s super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long, winks at me and says, “You come back and see me again, you hear?” He won’t let go of the package until I quickly nod yes.

Now, perhaps I’m just overly sensitive to people handling my raw food or that I’m just always in a hurry and need to gogogogogoooooo now, but I guess it’s similar to the people who shake your hand and pump just a few too many times (1 pump is strange, 2 pumps doesn’t seem quite enough, 3-4 pumps is good and any more than 5 pumps is just totally awkward).

So when we go to the grocery store, I load up on produce first, then ease over to the seafood/meat departments. Luckily, seafood is first and I can sneakily glance quickly to see who’s behind the seafood counter and if it’s him, I’ll resort to meat. If it’s anyone else, Hallelujah! Seafood tonight, baby!

Last week, it was seafood EVERY NIGHT!! (he was on vacation)

My friends, the scallop looked irresistible behind the glass. They had just come in that morning, dry packed and not yet defrosted, which is perfect. I like to defrost my own scallops and shrimp. They are both frozen at sea or at the port anyways, and I’d rather control the defrosting than not know how long they’ve been sitting out. It’s just safer and cleaner that way.

A quick sear on both sides of the scallop to get some nice crust and then simmered in the mustard-miso sauce for just a couple of minutes to barely cook the insides. They cook super quick – and turn tough/rubbery if you overdo it.

The mustard-miso sauce is savory and tangy. I love that hit of warm heat that grainy mustard gives! This is another miso recipe that I’ve developed for my client, Miso & Easy, makers of convenient miso in a bottle. If you don’t have Miso & Easy, just use regular miso paste (I prefer low sodium white miso called Shiro Miso.)

Scallops with Mustard Miso Sauce Recipe

The ingredients are simple – here they are!

 

Ingredients for Scallops with Mustard Miso Sauce Recipe

Scallops with Mustard Miso Sauce Recipe

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Scallop with Mustard Miso Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
scallops-mustard-miso-sauce-recipe-8044-2.jpg

You can use regular miso paste or the very convenient Miso & Easy.

Ingredients:

1 1/2 pounds scallops
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons mirin
3 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1/4 cup Miso & Easy (or 2 tablespoons miso paste + 2 tablespoons water)
1 teaspoon mustard
2 teaspoons water
2 teaspoons roasted sesame seeds
1/2 stalk green onions, thinly sliced

Directions:

1. Heat a nonstick frying pan on medium-high heat. Swirl in the olive oil. Add the scallops and cook for 1 minutes each side to brown. Remove the scallops from the pan to a plate and tent with tin foil to keep warm.

2. Turn heat to medium and to the pan, add the butter, mirin, seasoned rice vinegar, soy sauce, miso, mustard and water. Stir well and when the sauce begins to bubble, add the browned scallops back into the pan to finish cooking for 1-2 minutes.

3. Garnish with toasted sesame seeds and scallion greens.

 

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Cod with Hazelnut Browned Butter http://steamykitchen.com/21467-cod-with-hazelnut-browned-butter.html http://steamykitchen.com/21467-cod-with-hazelnut-browned-butter.html#comments Fri, 04 May 2012 15:53:29 +0000 http://steamykitchen.com/?p=21467 A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive. We haven’t made hazelnut milk since – but with ...

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Cod Fish Hazelnut Browned Butter Recipe

A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive.

We haven’t made hazelnut milk since – but with a giant bag of happy round hazelnuts still in my refrigerator (hey, is is weird that I keep nuts in the refrigerator?) I came up with several recipes to use them up.

Even though this dish looks fancy, even restaurant-worthy, the elements of this dish are relatively simple. Well, it has to be, in my opinion – nutty and luxurious-tasting hazelnut browned butter shouldn’t have to compete with anything too complicated on the plate.

The cherry tomatoes are from the garden, I can’t pick them fast enough – I’ll finish picking one side of the plant, turn around and zoinks!! another 10 have ripened just like that.

Since I’m the only one in the house who eats tomatoes (!#!$@!#) I’ve resorted to sharing the lot with the hens, chucking a handful every day into their coop.

pssst…..Hey, has anyone tried hypnosis to get your kids and husband to like a certain food?

Throw those babies into the pan with the fish, they’ll burst open (sometimes I’ll even use my spatula to squish ’em a bit in the pan to release the juices).

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Cod Fish with Hazelnut Browned Butter Recipe

Servings: 4 Prep Time: 8 minutes Cook Time: 15 minutes
sage-cod-hazelnut-browned-butter-recipe-469.jpg

Lots of flexibility here - Substitute dried sage for your favorite dried herb mix. Instead of cod, you can use any fish you like, just adjust the cooking time based on thickness of the fillet.

Ingredients:

four 5oz cod fillet
salt and pepper
1 tablespoon dried sage
1/2 cup hazelnuts, chopped
3 tablespoons butter, divided
1 pint cherry tomatoes

Directions:

1. Season the cod fillet on both sides with the salt, pepper and dried sage. Set aside.

2. Heat a saute pan over medium heat and add just 1 tablespoon of the butter. When the butter is bubbling and starting to get light brown, add the the chopped hazelnuts. Toast the hazelnuts in the butter, stirring constantly for 2 minutes. Remove the hazelnuts and let cool on paper towel. Keep the pan on the stove.

3. Add the remaining butter to the hot pan and add the cod. Cook for 2 minutes on one side, then flip the cod fillet. Turn the heat to medium-low. Add in the cherry tomatoes to the pan with the cod.

Cover loosely with a sheet of tin foil and let cook for an additional 2-4 minutes, gently shaking the pan every so often to turn the tomatoes. [fillet 1" thick = 2 minutes; fillet 2" thick = 4 minutes]

4. Serve the cod and tomatoes with chopped hazelnuts - make sure you drizzle a bit of the browned butter on each dish.

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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
super-frico-grilled-cheese-sandwich-recipe-344-2

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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Garlic Noodles with Miso Butter http://steamykitchen.com/21276-garlic-noodles-musmiso-butter-recipe.html http://steamykitchen.com/21276-garlic-noodles-musmiso-butter-recipe.html#comments Mon, 23 Apr 2012 13:52:10 +0000 http://steamykitchen.com/?p=21276 This is a variation of one of the most popular recipes from my cookbook (Todd & Diane posted the recipe for Garlic Butter Noodles) and SteamyKitchen.com (Garlic Scallion Noodles). I’ve one-upped the recipe by adding in a spoonful of miso paste and throwing in fresh mushrooms, which is like upgrading from (okay, I just deleted a lame analogy of something ...

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Garlic Noodles Miso Butter Recipe

This is a variation of one of the most popular recipes from my cookbook (Todd & Diane posted the recipe for Garlic Butter Noodles) and SteamyKitchen.com (Garlic Scallion Noodles).

I’ve one-upped the recipe by adding in a spoonful of miso paste and throwing in fresh mushrooms, which is like upgrading from (okay, I just deleted a lame analogy of something related to stereos….too doiky, too predicable….deerrrrrr….)

Anyways, the miso paste, even just just a spoonful of it, melted into butter gives the entire dish richness (without adding meat!) I’ve created this recipe for my client, Miso & Easy, who makes ready-to-use miso paste. 

Garlic Noodles with Miso Butter

You can use any type of noodles that you want, Asian noodles or even spaghetti noodles (which is what I used). The secret ingredient is miso paste and Maggi Sauce….but soy sauce will work just as well.

 

Get your wok out (or a large saute pan with high sides) and add saute the garlic and green onions in butter, but for the love of Buddha, don’t burn the garlic – keep the heat in control!

Add in the mushrooms.

Just as the mushooms are softening, add in the miso (you might want to make a little space in the pan and stir the miso with the butter to melt it)

Maggi or soy sauce.

Cooked noodles and toss! toss! toss!

And toss more!

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Garlic Noodles with Miso Butter Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
garlic-noodles-miso-butter-recipe-7627.jpg

Use any noodles that you like - I prefer either Chinese egg noodles or thin spaghetti noodles.

Ingredients:

1/2 pound dry pasta or noodles of your choice
2 tablespoons butter
2 cloves garlic, finely minced
1 stalk green onion, chopped
12 ounces fresh mushrooms of your choice
2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
2 teaspoons Maggi Sauce (or 1 1/2 tablespoons oyster sauce)

Directions:

1. Cook the pasta according to package directions. Drain and set aside.

2. Heat a wok or large saute pan over medium heat. When hot, add the butter, garlic and green onion. Cook for 1 minute or until very fragrant, making sure to keep an eye on the heat so that the garlic does not burn. Add in the mushrooms and cook for 2 minutes. Add in the miso, Maggi Sauce (or oyster sauce) and stir.

3. Add in the cooked pasta and toss well.

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