Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 22 Apr 2015 19:27:52 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Hungarian Pork Stew Recipe, Guest Post by The Watering Mouth http://steamykitchen.com/23936-hungarian-pork-stew-recipe-video.html http://steamykitchen.com/23936-hungarian-pork-stew-recipe-video.html#comments Tue, 20 Nov 2012 16:23:00 +0000 http://steamykitchen.com/?p=23936 Jaden Introduces Cheri from The Watering Mouth: Hello, all you Steamy Kitchen readers! A gazillion thanks to Jaden for letting me share this amazing recipe with you all! I know you’re going to LOVE it. My husband Tamas (taw-MAHSH) was born and raised in a small village in Hungary named Tengelic [ten-gell-EETZ]. If you’re unfamiliar with Hungary, there is a ...

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Jaden Introduces Cheri from The Watering Mouth:

Hello, all you Steamy Kitchen readers! A gazillion thanks to Jaden for letting me share this amazing recipe with you all! I know you’re going to LOVE it.

Hungarian Pork Stew Recipe

My husband Tamas (taw-MAHSH) was born and raised in a small village in Hungary named Tengelic [ten-gell-EETZ]. If you’re unfamiliar with Hungary, there is a distinctive type of cuisine that Hungarians cook and it can most often be categorized as “peasant food”. Think: comfort food! My favorite! There are typical dishes that many of us know about like paprikashes and goulashes…and the distinctions between those dishes are slim. And this dish that I’m sharing with you is very similar: I describe it as thick, rich, flavorful, hearty type of stew. It’s the type of food that you absolutely crave at this time of year that will warm you up and keep you going!

Hungarian Pork Stew Recipe

In order to make this dish complete, you’ve got to make the homemade pasta to go along with it – it’s just not the same without it! (I know, I’ve tried). Only problem is, the pasta is so simple, you’ll be wanting to make that by itself and then you’ll have a carb problem on your hands. Don’t say I didn’t warn you…. (and absolutely NEVER fry up the pasta by itself in butter with a little salt on top…then you’ve got a REAL problem…)

Every time we get together with friends and it’s our turn to cook, Tamas and I make this exact dish. And we have never heard one complaint by anybody — not even from kids!! This is a dish everyone can agree on. And if you and your loved ones like to cook together, it’s a great dish where everyone can lend a hand. (Hint: The kids will love to smash the meat!)

Hungarian Pork Stew Recipe

So, without further ado, you can watch the videos I’ve created to quickly show how both parts are done, or you can skip straight to the recipe! Either way – enjoy and make sure to comment to tell me how you liked it!

xoxo,

Cheri from The Watering Mouth

How to Make Hungarian Pork Stew Video

How to Make Hungarian Nokedli (pasta) video

 

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Hungarian Pork Stew Recipe

Servings: 8 to 10 Prep Time: 1 hour Cook Time: 1 hour
Hungarian Pork Stew Recipe

Serves: about a million people. Okay, definitely enough for 8, maybe with leftovers! So cut this recipe in half for less and you can save time on the preparation too, because making this much does take us quite a bit of time. But we LOVE the leftovers!

Ingredients:

8 medium yellow onions, chopped to medium dice
1/3 cup canola/vegetable oil, plus more for frying
9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)
1 tablespoon salt
1 tablespoon pepper
flour for dredging
3 tablespoons sweet Hungarian paprika
6-8 cups water, or enough to fully immerse all ingredients in the pot
Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)
1 cup sour cream

Directions:

1. In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.

2. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.

3. In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.

4. Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.

5. When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.

 

Click here to Like The Watering Mouth on Facebook where I share lots of other great recipes!

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Crepes with Salted Lemon Butter Caramel http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html#comments Mon, 23 Jan 2012 18:47:42 +0000 http://steamykitchen.com/?p=20376 I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I ...

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I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger.

Sometimes, I’ll be typing a sentence that my brain is thinking, but my fingers know better and my ring finger is already reaching for the delete button even before I finish the thought.

For this book, I’ve decided to keep my sanity, and instead of trying to develop, write, style and shoot the book all by myself, I’m going to get some help. My best friends, Todd and Diane are comin’ to help me style – all the pretty stuff like plates, linens, table settings. I’ll be shooting the photos myself, but I’m gettin’ loads ‘n loads of help from some of the best photographers in the business.

I love my friends.

We’ve also convinced Jenna from Eat Live Run to come along and help out. All I have to do is feed her….and she’s gonna help me in the kitchen!

The crew is coming in on Monday and we’re aiming to shoot an ambitious 12 recipes per day. So, if you happen to see an odd tweet or facebook post from my husband or sons, “Mommy is going CRAAAAZY!” you’ll know why.

Less than a week before they arrive and I’m already a giddy-excited wreck. I’ve been sugar and carb loading to deal with the nerves, wouldn’t you!? With a bag of Meyer lemons (thanks Julie!) in the refrigerator, my friend Kelly and I made these Crepes with Salted Lemon Butter Caramel.

My coping mechanism looks like this:

 

 

Sweet, tart and drippy.

Oh and crisp too:

The eggs were from our hens – 4 hens out of 5 are laying daily, the olive green is from Olivia Superstar.

The crepe recipe is from Martha Stewart, why mess with perfection? Her Lemon Caramel Sauce with Candied Lemons were a bit too fussy for me, so we’ve made a one-pan, 5 minute Salted Lemon Butter Caramel instead.

Crepes with Salted Lemon Butter Caramel

The batter should be thin, like this.

To cook the crepes, add butter to a non-stick pan on medium heat.

When the butter begins to bubble, add 3 tablespoons of batter to the middle of the pan. If you have a smaller pan, use less.

Go ahead and tilt the pan this way and that to get the batter to spread evenly and thinly on the surface.

After a minute, it’s time to flip. I’ve found that an ultra thin metal spatula really works well (just be careful as you’re working with a nonstick pan). You could also use a butter knife as well – the thinner the better to get under the very delicate crepe.

And I use another spatula to help it along.

And flip in one piece.

You can keep the crepes warm in the oven while you make the rest of them.

The Salted Lemon Butter Caramel is so super simple to make – butter, brown sugar, lemon and sea salt.

Slice and remove the seeds.

Get your butter nice ‘n bubbly and add the brown sugar.

Snuggle in the lemon slices, sprinkle with sea salt.

Let ’em cook!

At the very end, add in the lemon juice.

Serve over the crepes.

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Crepes with Salted Lemon Butter Caramel Recipe

Servings: 4-6 (makes about 15 crepes) Prep Time: 10 minutes Cook Time: 35 minutes
lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

Adapted from Lemon Crepes by Martha Stewart

Her original recipe recommends refrigerating the batter for 2 hours, however we skipped this step (we couldn't wait) and the crepes turned out beautifully.

If you find that your crepes are too thick, add a tablespoon of water to the batter to thin it out a bit more.

I use salted butter, if you're using unsalted butter, add a pinch of salt to the crepe batter.

Ingredients:

FOR THE CREPES
3/4 cup all-purpose flour
1/4 cup granulated sugar
3 large eggs
1 1/4 cup milk
8 tablespoons melted butter, divided
1/4 teaspoon vanilla extract
FOR THE SALTED LEMON BUTTER CARAMEL
4 lemons, divided
4 tablespoons butter
generous pinch of sea salt
1/3 cup brown sugar
fresh mint or thyme, for garnish

Directions:

To make the Crepes:

1. Preheat oven to 200F.

2. In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.

3. In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).

4. Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.

5. Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.

To make the Salted Lemon Butter Caramel:

1. Juice only 2 of the lemons (the other 2 lemons will be used in next step) to get 2 tablespoons of lemon juice.

2. With the remaining 2 lemons, slice 1/4" thick.

3. Heat a frying pan over medium-high heat and add the butter. When the butter begins to bubble, add in the brown sugar and sea salt and whisk until incorporated. Add the lemon slices to the pan and let cook for 2 minutes each side. Pour in the lemon juice and let simmer for an additional 2 minutes. Pour over folded crepes, garnish with fresh mint or thyme and serve immediately.

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Pate a Choux Recipe and Cheese Puffs http://steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html http://steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html#comments Thu, 17 Nov 2011 14:12:22 +0000 http://steamykitchen.com/?p=6659 3-ingredient Cheese Puffs (Gougeres) for Thanksgiving dinner. Includes recipe for Mushroom Pate.

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Pate a Choux Recipe

 

Update:I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009 where this recipe is being featured!

Pâte à Choux

paht-ah-shoo!

Sounds like sneeze, those fancy French words that I can’t ever get right!

But so easy that this Pate a Choux Recipe can be summed up with this ratio 1:1:1:1:1

1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt

And so easy that even *I* an oven-fearing, non-baker could master it on the very first try.

Pate a Choux Recipe

So easy that I’ve made these cute little babies 6 times in the past 6 days.

Now that’s easy.

Or obsessive.

Either way, you MUST make these — like TONIGHT! Or perhaps your holiday meal? I’ll be making Pâte à Choux for our Thanksgiving dinner! Actually, I’ll add gruyere cheese and make gougeres.

And if you try to make me pronounce gougeres, I can’t.

So we’re calling them “Fancy Cheesy Puffy Poofs” at dinner.

Pate a Choux Recipe

The person responsible for my little poofy puffy pastry addiction is none other than Michael Ruhlman and his very useful ratios. Who knew 1:1:1:1:1 could do this? Well, Ruhlman did, and I know there are Pâte à Choux recipes out there that is way more complicated than 1:1:1:1:1….remember…

Rule #1: Simplest is best.
Rule #2: It’s RUHLMAN.

Oh but wait. I know what some of you smarty pants are going to say – this isn’t a TRUE Ruhlman ratio. A true Ruhlman ratio is by weight. And my 1:1:1:1:1 isn’t by weight — it’s just my way of remembering this recipe.

This choux dough is so versatile, that you can make the puffs sweet or savory. In fact, you can fill ’em with cream to get Cream Puffs, fry them to get farts of nuns, make easy donuts, stuff them, boil them, dip them in chocolate, drizzle them with chocolate, serve ’em with sauteed cherries, make cute little ice cream sandwiches with them, dip in peppermint fudge sauce, boil/saute for parisian gnocchi <- watch those 2 videos of Thomas Keller.

How to make Pate a Choux recipe

Cook the Pate a Choux dough:

Pate a Choux Recipe - gently cook the dough

Put Pate a Choux dough in a bag:

Pate a Choux Recipe - put dough in bag

 

Pipe the Pate a Choux onto a baking sheet:

Pate a Choux Recipe - pipe onto baking sheet

 

Easy Mushroom Pate

If you’d like to try the Easy Mushroom Pate shown in the photo below, you’ll have to head over to Tasty Kitchen.

Pate a Choux Recipe - mushroom pate

Add a bit of truffle oil to that mushroom pate? Now that’s luxurious!

Pate a Choux Recipe - mushroom pate

 More recipes to expore

Yorkshire Pudding (Steamy Kitchen)

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Puff-Pastry wrapped Jumbo Shrimp (Epicurious)

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Pâte à Choux Recipe - basic recipe

Servings: 20 medium pastries Prep Time: 10 minutes Cook Time: 20 minutes
pate-a-choux-1076

(paht-ah-shoo)
recipe from Michael Ruhlman
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)

To make gluten-free pate a choux, head over to The Sensitive Epicure, Gluten Free Girl and Jenn Cuisine

Ingredients:

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)

Directions:

Preheat oven 425F.

1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.

2. You can do the next step one of two ways:

  • Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.
  • If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.

3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

To make gougeres (cheesy poofy puffs)

Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) - I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you've piped them.

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Leftover Turkey Recipe: Turkey Gumbo http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html#comments Wed, 16 Nov 2011 14:00:42 +0000 http://steamykitchen.com/?p=19344 Use your leftover Thanksgiving turkey to make this simple Turkey Gumbo Recipe!

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I know it’s a little early to think about Thanksgiving leftovers, but believe me, time goes by so crazy fast! Once the big meal is over, even after the late-night refrigerator raid (you sneak in and pick at the turkey in the refrigerator too, right?!), we’ll always have more than enough leftover turkey for Turkey Gumbo.

Since Thanksgiving is such a big, heavy dinner, I created this recipe with restraint in mind.  It’s a lighter, milder version of gumbo than what you may be used to, a little more broth-y and no mouth-burning cayenne pepper or hot sauce, since the little kids will be enjoying this too (but feel free to douse your version with as much hot chili pepper as you like!)

While the ingredient list may look long, it is ingredients that you’ll probably have on hand anyways from cooking Thanksgiving meal. Leftover turkey meat is stirred into the gumbo at the end, just to heat through. The slow-simmered, richly flavored Turkey Gumbo served over steaming hot rice may just break the monotony of leftover turkey sandwiches this year for you too.

Making the Roux for Turkey Gumbo

Roux is cooking fat+flour over low heat to create a nutty thickener used in much of Southern cooking. It’s a simple, essential step for the gumbo, but takes a little patience as you have to cook the roux over low heat and stir frequently.

Traditional recipes call for 1:1 ratio of fat to flour, but I’ve found that I could use less fat and still achieve the same results, though I think Paula Deen would heartily disagree with me.

I like using butter as my fat, it’s the the most flavor — uh — unless you want to use bacon drippings (yay!) or even lard (double-yay!).

4 tablespoons of butter + 6 tablespoons all purpose flour. For gluten-free version, many have recommended using potato starch or rice flour.

Use a heavy-bottomed pot for best results. Thin pots = more likihood for burned roux. Once the butter starts bubblin’ a bit, sprinkle in the flour and stir.

Stir until the flour is totally incorporated. I use a silicone rubber spatula – here’s why: I’m not patient enough to stand over the stove constantly stirring nonstop. So I leave the silicone spatula in the pot – it doesn’t burn nor does it get hot. Every 30-40 seconds or so, I’ll stir. In the meantime, I’m choppin’ vegetables on a cutting board right next to the stove.

After a nearly 10 minutes, it will look smooth and the color of peanut butter. This is where I stop. By this time not only am I bored to tears, but a lighter roux makes a lighter gumbo. Feel free to keep cookin’ the roux if you have nothing else to do!

I’ve got onions, celery, green pepper, smoked sausage and whatever bits and pieces of vegetable I have in the refrigerator, basically any unused vegetables (like carrots, red bell pepper) from cooking Thanksgiving dinner.

Everything gets s simmered with a can of tomatoes and chicken broth for an hour or so.

In goes the frozen (no need to defrost) or fresh okra

and at the end, stir in the cooked, leftover turkey

Serve over rice. Isn’t this Turkey Gumbo better than your 48th turkey sandwich!?? Serve over rice!

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Turkey Gumbo Recipe (with leftover Thanksgiving turkey)

Servings: 8 Prep Time: 10 minutes Cook Time: 1 hour
Turkey Gumbo Recipe

Don't worry about the long ingredient list, most of the ingredients are things you'll have in your refrigerator anyways, from cooking Thanksgiving feast! For gluten-free Turkey Gumbo, use rice flour, corn flour or potato starch in place of the flour.

Ingredients:

4 tablespoons butter
6 tablespoons all-purpose flour
2 bell peppers, diced
2 stalks celery, diced
1 onion, diced
5 cloves garlic, minced
2 bay leaves
1/2 teaspoon each: dried oregano, dried thyme
One 14-ounce can diced tomatoes
1 pound kielbasa, smoked or polish sausage, cut into bite-sized pieces
1 quart chicken or vegetable broth
8 cups water
2-3 cups frozen or fresh okra
2 cups cooked, shredded leftover turkey
salt and pepper to taste
small handful fresh parsley, chopped
cooked rice

Directions:

Heat a large stockpot with the butter over medium heat. When the butter begins to bubble a bit, use a whisk or wooden spoon to add in the flour, a little at a time. Continue stirring for a 2 minutes, until the flour is fully incorporated into the butter. Turn the heat to low and cook for 10 minutes, stirring every 30 seconds or so, until the roux has turned into the color of peanut butter. Make sure that the roux does not burn - stay close by!

Return heat to medium and add in the bell peppers, celery and onion and cook for 5 minutes. Add in the garlic and cook another minute or so until fragrant. Add in the bay leaves, oregano, thyme, tomatoes, smoked sausage, broth and water. Bring to a boil and let simmer for 1 hour.

Add in the okra, cook 2 minutes, then add in the cooked turkey. Taste and season with salt and pepper. Stir in chopped parsley. Serve over cooked rice.

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

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

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

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

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

 

How to make Asparagus Gratin

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

Cut off the woody ends from asparagus.

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

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

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

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

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

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

Cook to create a roux.

Pour the reserved asparagus broth into the pan.

Whisk then stir in the cheeses.

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

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

 

 

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Asparagus Gratin Recipe

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

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

Ingredients:

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

Directions:

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

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

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

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

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

Asparagus Spring Fling!

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

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

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Greek Style Mac ‘n Cheese http://steamykitchen.com/14735-greek-style-mac-n-cheese.html http://steamykitchen.com/14735-greek-style-mac-n-cheese.html#comments Mon, 28 Mar 2011 17:55:26 +0000 http://steamykitchen.com/?p=14735 Recipe for Greek Style Mac and Cheese, loaded with olives, feta cheese, sundried tomatoes and spinach.

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Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. I love Angie’s blog – her recipes are simple and happy – check out these colorful Springtime Flower Treats perfect for kids and the Nutella Mug Cake!!!!

This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese.

Enjoy!

Jaden

 

Greek Style Mac and Cheese

by Angie McGowan, Eclectic Recipes

I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. I have been following Steamy Kitchen ever since I started blogging, and have picked  up many tips and tricks not only about food and cooking, but also about photography, blogging and all the other aspects of social media. Jaden is such a huge inspiration to me, and always there when I need a bit of advice in this much to complicated world of food blogging.

So I guess your wondering who I am.  My name is Angie and I have been blogging for about 2 years now. My blog is Eclectic Recipes, and I am also a daily contributor to Babble’s Family Kitchen. I grew up in rural north Florida, which is very southern and much more like rural Alabama or Georgia than south Florida. I grew up eating very southern foods. We raised catfish, chickens, goats, pigs and cattle (although not all at the same time). We had pecan trees, fruit trees and a prized persimmon tree. We had a huge garden with just about everything, and what we didn’t grow, we would get at local u-pick type farms.

I currently live in Orlando, Florida with my husband and three year old son, Julien. Although we don’t have any space for a garden yet, I try to plant as many herbs as I can in containers. I can’t wait until we have a good-sized yard where I have room for at least a small garden. When I’m not in the kitchen, I enjoy crafts, movie night with my family, and outdoor family activities like hiking, boating and skiing.

My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I like to experiment with using different cheeses, adding different vegetables, bits of ham or chicken, and even sometimes tuna. This is my Greek style mac and cheese. I used feta and  creamy havarti with dill to make the cheese sauce.

I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. I also added some good pitted kalamata olives, a few capers, a bit of sun-dried tomatoes and lots of fresh spinach. This made the perfect quick fix vegetarian meal, and since it’s mac and cheese, it will even satisfy your little picky eaters.  I served this as a main dish, but you could add some grilled chicken and a small Greek salad if you’d like.

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Greek Style Mac and Cheese

Servings: 6 Prep Time: Cook Time:
greek-mac-cheese-feature-image

by Angie McGowan

Ingredients:

1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
One 10 ounce bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
One 8 ounce package feta cheese, crumbled
1 - 12 ounce jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoon sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs

Directions:

1. Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.

2. While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.

3. Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.

3. Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.

 

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Yorkshire Pudding Recipe http://steamykitchen.com/12560-yorkshire-pudding-recipe.html http://steamykitchen.com/12560-yorkshire-pudding-recipe.html#comments Thu, 09 Dec 2010 13:56:32 +0000 http://steamykitchen.com/?p=12560 How can you have a Prime Rib dinner without the traditional accompaniment, Yorkshire Pudding? This Yorkshire Pudding Recipe makes poofy, airy pastry popovers! The pancake-thin like batter and the beef fat from cooking the Prime Rib Roast is used to make these breads. Instead of buying a popover pan, I just used a muffin tin. My goal was to get Yorkshire ...

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How can you have a Prime Rib dinner without the traditional accompaniment, Yorkshire Pudding? This Yorkshire Pudding Recipe makes poofy, airy pastry popovers! The pancake-thin like batter and the beef fat from cooking the Prime Rib Roast is used to make these breads. Instead of buying a popover pan, I just used a muffin tin.

My goal was to get Yorkshire Pudding to stay mile-high all throughout dinner — most of the recipes I’ve used caused the pastry to sadly deflate by the time you bring the tray to the table — but not this one.

Okay, there was ONE sad looking Yorkshire Pudding — the one on the bottom right — but that was because I ran out of batter and that poor runt  only got half the required batter.

Slather with butter on top and take a bite — the inside is actually so airy that it’s almost hollow!

And to prove that these babies didn’t deflate, here we are halfway through Christmas dinner….only 4 left.

Then two….

Then little boy fingers snag one….

The last one, still puffy and perky.

This Yorkshire Pudding Recipe is from Cook’s Illustrated. The secret to these puffs is to follow the directions exactly! :-)

Alternative to Making Yorkshire Pudding

A similar recipe, these Cheese Puffs or (Pâte à Choux) are incredibly simple to make. I like to add shredded Gruyere cheese to the Pâte à Choux batter to make Gougeres. These would be perfect for your dinner if you’re not up for making the Yorkshire Pudding.

 More recipes to explore

Perfect Prime Rib Roast Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Recipe on the Rotisserie (Steamy Kitchen)

Roasted Garlic Mashed Potatoes Recipe (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Butter-Bated Rib Eye Steaks (Food & Wine)

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Yorkshire Pudding Recipe

Servings: 6 (Makes 12 large (muffin sized) Yorkshire Puddings) Prep Time: 5 minutes Cook Time: 30 minutes
yorkshire-pudding-popover-recipe

Do this recipe by hand, you want a light touch as you're mixing in the flour.
Adapted from Cooks Illustrated. Oh and pssst....I've even made them with bacon drippings when I wasn't in the mood for making prime rib....delish! but don't tell anyone I said that! ;-)

Ingredients:

3 large eggs, at room temperature
1 1/2 cups milk, at room temperature
3/4 teaspoon table salt (1 1/2 teaspoons kosher salt)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces), sifted
3 tablespoons beef fat (from your Prime Rib Roast)

Directions:

1. In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at room temperature for 30 minutes and up to 3 hours.

2. When the prime rib roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450F.

3. Stir 1 tablespoon of the beef fat into the batter.

4. In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot.

5. Carefully take out pan (careful! it's hot!) and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown.

6. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.

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Cousin Donna’s Almond Cookies (video) http://steamykitchen.com/12282-cousin-donnas-almond-cookies-video.html http://steamykitchen.com/12282-cousin-donnas-almond-cookies-video.html#comments Fri, 03 Dec 2010 16:10:11 +0000 http://steamykitchen.com/?p=12282 I hope you enjoyed the video I produced with Betty Crocker and Good Bite! One part of the video that was left out on the editing room floor….er….computer virtual trash….was that “Cousin Donna” isn’t *my* cousin. I’ve never even met her! But it’s my good friend Sue Ann Ciccone’s cousin…and this recipe is from her. When we first moved into ...

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I hope you enjoyed the video I produced with Betty Crocker and Good Bite!

One part of the video that was left out on the editing room floor….er….computer virtual trash….was that “Cousin Donna” isn’t *my* cousin. I’ve never even met her! But it’s my good friend Sue Ann Ciccone’s cousin…and this recipe is from her.

When we first moved into our new neighborhood almost 8 years ago, the gals got together every holiday season for a cookie swap. Well, truthfully, it was really about getting together for wine, cheese and other goodies. The cookie swap was just excuse that we’d give to our husbands 😉

Sue Ann brought these super-light, almost melt in your mouth almond cookies, a recipe she got from her Cousin Donna. I’ve made them every year since, normally tripling the batch because they are so popular at my house and amongst friends.

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Cousin Donna's Almond Cookies

Servings: 32 Cookies Prep Time: 45 Cook Time: 1 hour 30 minutes
almond cookie recipe

Recipe courtesy of my friend Sue Ann Ciccone.

Ingredients:

1 cup butter, softened
1/3 cup sugar
2/3 cup ground roasted almonds (use spice grinder to grind into powder form)
1-2/3 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar

Directions:

1. Heat oven to 325°F.

2. In large bowl, beat butter, sugar and ground almonds with electric mixer on medium speed until smooth. In another bowl, stir together flour and salt. With electric mixer on low speed, add flour mixture to butter mixture.

3. Shape dough into tablespoon-size balls. Place on ungreased cookie sheets.

4. Bake 10 to 15 minutes or until the bottoms have browned (the tops of the cookies will remain a light color.) Remove to cooling rack. Cool completely, about 30 minutes.

5. Mix cinnamon, nutmeg and powdered sugar. Dip tops of cookies into mixture.

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Pumpkin Whoopie Pies http://steamykitchen.com/11959-pumpkin-whoopie-pies-recipe-pampered-chef.html http://steamykitchen.com/11959-pumpkin-whoopie-pies-recipe-pampered-chef.html#comments Thu, 11 Nov 2010 16:00:01 +0000 http://steamykitchen.com/?p=11959 I just hosted the The Pampered Chef's first-ever live cooking show yesterday  - click on video below to watch the show.

The recipe for the Pumpkin Whoopie Pies is below - but I'm warning you - they are incredibly addictive. That creamy center has marshmallow creme! Also, all of the products featured in the show will . . .

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Pumpkin Whoopie Pie Recipe Pampered Chef

I just hosted the The Pampered Chef’s first-ever live cooking show yesterday  – click on video below to watch the show.

The recipe for the Pumpkin Whoopie Pies is below – but I’m warning you – they are incredibly addictive. That creamy center has marshmallow creme! Also, all of the products featured in the show will be given away – we’ve got lots of goodies!

To enter the giveaway, just comment below and tell me what your favorite Pampered Chef item is (mine are the batter bowls!) If you don’t have any Pampered Chef item, tell me what you’d like to have. Contest ends on November 18, 2010. Pampered Chef consultants are not eligible to win….but please tell your customers to enter! GIVEAWAY CLOSED.

Winners: #811 Carla; #324 Katie; #7 Denise; #46 Susitrvl; #878 Erin; #74 Karen; #724 Cathy; #467 Becca; #588 Jessica; #426 Laura; #302 Amana

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Pumpkin Whoopie Pies Recipe

Servings: Makes 16 pumpkin whoopie pies Prep Time: Cook Time:
Pumpkin Whoopie Pie Recipe Pampered Chef

Whoopie pies have roots in Pennsylvania's Amish country. As legend has it, Amish women would pack them into their husbands' lunchboxes. Upon discovering them, the men would shout “Whoopie!”

Whoopie pies can be wrapped and refrigerated up to 1 day in advance.

To make smaller sandwiches, use a smaller scoop. The Medium Scoop makes 24 sandwiches and bakes for 12-14 minutes per batch. The Small Scoop makes 48 sandwiches and bakes for 13-16 minutes per batch.

Recipe courtesy of The Pampered Chef

Ingredients:

For the cookies:
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) Pampered Chef Cinnamon Plus Spice Blend (or 2 teaspoons ground cinnamon + 1 teaspoon ground nutmeg)
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) butter (2 sticks), softened
2 cups (500 mL) packed brown sugar
1 can (15 oz) solid pack pumpkin puree (not pumpkin pie filling) (1¾ cups/425 mL)
2 eggs
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) toasted walnuts, coarsely chopped, dividedfor the filling:
3/4 cup (175 mL) butter (11/2 sticks), softened
2 oz (60 g) cream cheese, softened
1 cup (250 mL) powdered sugar
1 jar (7.5 oz/213 g) marshmallow creme

Directions:

1. Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper; set aside. In a large bowl, combine flour, spice blend, baking powder, baking soda and salt; mix well. In mixer, beat butter and brown sugar medium-high speed until creamy. Add pumpkin; beat until combined. Add eggs and vanilla; beat until light and fluffy. (Mixture will be thin, like a muffin batter.) Gradually add flour mixture; beat until well blended.

2. Using a large cookie scoop (about 2" diameter), scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; slightly flatten cookies with back of scoop. Press half of the walnuts into half of the cookies. Bake 16-19 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto cooling rack; cool completely. Repeat with remaining batter and walnuts.

3. Using clean beaters, beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed in until well blended. To assemble cookies, turn the cookies without nuts bottom side up. Using a clean, large cookie scoop, scoop filling onto each cookie bottom. Top with remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving.

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

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

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

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

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

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

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

I added bacon.

Would you expect anything less from me?

Dipping foods included blanched cauliflower and broccoli florets:

…asparagus spears…

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

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

…and apple chunks, my personal favorite.

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Spinach Mushroom and Bacon Cheese Fondue Recipe

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

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

Ingredients:

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

Directions:

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

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

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

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

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

Other Fondue Recipes

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

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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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