Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 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.

Yum
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Spinach Mushroom and Bacon Cheese Fondue Recipe

Servings: 4 as main course Prep Time: 10 Cook Time: 10
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Adapted from Spinach and Mushroom Fondue by One Spicy Dish blog.

Ingredients:

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

Directions:

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

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

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

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

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

Other Fondue Recipes

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

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Tamron Lens Giveaway

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

Giveaway is open until 11/30/10

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Green Beans with Browned Butter and Hazelnuts http://steamykitchen.com/6705-green-beans-with-browned-butter-and-hazelnuts.html http://steamykitchen.com/6705-green-beans-with-browned-butter-and-hazelnuts.html#comments Wed, 25 Nov 2009 15:21:57 +0000 http://steamykitchen.com/?p=6705 Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!

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Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!

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Duck Breast with Sweet and Sour Cranberry Chutney Recipe http://steamykitchen.com/1810-duck-breast-with-sweet-and-sour-cranberry-chutney-recipe.html http://steamykitchen.com/1810-duck-breast-with-sweet-and-sour-cranberry-chutney-recipe.html#comments Tue, 16 Dec 2008 20:16:14 +0000 http://steamykitchen.com/blog/?p=1810 Ming Tsai’s Duck Breast with Sweet and Sour Cranberry Chutney I had a chance to chat with Asian superstar chef Ming Tsai a few weeks ago – andI’m too lame to learn how to turn our recorded phone convo (.wav format) into a podcast. Too busy too figure it out too! Plus, I’m a highly VISUAL person (can you tell?) ...

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Ming Tsai’s Duck Breast with Sweet and Sour Cranberry Chutney

I had a chance to chat with Asian superstar chef Ming Tsai a few weeks ago – andI’m too lame to learn how to turn our recorded phone convo (.wav format) into a podcast. Too busy too figure it out too! Plus, I’m a highly VISUAL person (can you tell?) and anything auditory does. not. compute.

Thanks to Lenny, the podcast with Chef Ming Tsai is up!

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Duck Breast with Sweet and Sour Cranberry Chutney Recipe

My parents are Buddhists but they’ve lived here in the United States since 1967 and have celebrated Christmas with food and presents every single year. When my brother and I were little, we believed in Santa Claus until the day I found my mother’s secret hiding place for gifts. I didn’t let on that I knew about the stash, as I totally enjoyed sneaking into the walk-in closet and wading my way through the piles of clothes, blankets and luggage to get to the booty in the back.

I’d just stare at the blonde Cabbage Patch Kid and Barbie doll convertible, caressing the box and counting down the days til Christmas Eve. So yeah, Christmas more about new toys back then and not so much the religious stuff.

On the other hand, my in-laws take Christmas seriously, and spend much of the month of December decking out the house with holiday lights and trinkets. You couldn’t sneeze without knocking over an angel or shorting out the dancing Santa.

At our home, I’d like to think we have a nice blend of traditions. For the past six years, we’ve hosted Christmukkah, as our good friends are Jewish and all but the Chinese take-out places are closed! My in-laws also come down to be with the family, and each time they make the trip they stuff an entire suitcase with more holiday decorations to hand down. I love it when Scott would show the boys the ornaments that were so carefully preserved and say, “I made this wooden reindeer in first grade!”

I got a chance to chat with celebrity Chef Ming Tsai and ask him about his holiday plans – he’s preparing a slow roasted lamb for his family and gave me some tips for my Christmukkah meal. I’m making Ming’s Seared Duck Breast with Sweet and Sour Cranberry Chutney from his self-published book called Ming’s Master Recipes (www.ming.com). I tested the recipe a couple of weeks ago and holy holiday cheer, it was fabulous!

Ming says that the key to searing duck breast is to render, or melt away the fat first. This savory, delicious fat is used to cook the duck and also saute the potatoes. The Sweet and Sour Cranberry Chutney is the perfect blend of Ming’s signature east and west cooking.

Duck Breast with Sweet and Sour Cranberry Chutney Recipe

Ming Tsai’s Seared Duck Breast with Sweet and Sour Cranberry Chutney Recipe

Adapted from Ming’s Master Recipes by Ming Tsai

serves 4

4 duck breasts, fat trimmed
Salt and freshly ground black pepper
2-4 Yukon gold potatoes, either boiled or baked skin on 45 minutes at 350F
Sweet and Sour Cranberry Chutney (recipe below)

Use a sharp knife to score the skin on the duck breast several times, making 3-5 slashes on the diagonal then rotating knife to slash the other way, to make a slanted checkerboard of sorts. Score all the way through the fat, but take care not to cut through to the meat.

Place the duck breasts, skin side down in a large frying pan and then heat the frying pan on low heat. As the pan heats up, the fat will begin melting (rendering). Let fry until the skin is brown and crispy, about 7-10 minutes. Turn the heat to high and flip the duck meat side down. Fry for 3-5 minutes for medium rare. Flip the duck breasts again and sear for 3-5 minutes to re-crisp the skin. Let rest for 5 minutes before slicing. Transfer to a plate, meat side down and let rest. In the same pan, with the luscious duck fat, turn the heat to high and add the potato slices.Serve with Sweet and Sour Cranberry Chutney.

For the Sweet and Sour Cranberry Chutney
1 red onion, cut into 1/2 inch dice
1 cup dried cranberries, chopped
1/4 cup sugar
1 cup rice vinegar
1 tablespoon cooking oil
Salt and freshly ground black pepper, to taste

Heat a sauté pan over high heat. When hot, add the oil and swirl to coat. Add the onions and sauté until soft, about 5 minutes. Season with salt and pepper. Add the cranberries, sugar and the rice vinegar. Simmer on medium-low for 10 minutes, until most of the liquid is absorbed. When cool, transfer to container and cover, store in refrigerator for up to two weeks.

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Green Beans with Garam Masala Butter and Toasted Hazelnuts http://steamykitchen.com/306-green-beans-garam-masala.html http://steamykitchen.com/306-green-beans-garam-masala.html#comments Wed, 23 Apr 2008 05:32:56 +0000 http://steamykitchen.com/blog/?p=306 I’ve been on an Indian food kick lately, as a friend of mine sent me a goody box full of Indian ingredients to experiment with. I’m new to the cuisine, intimidated by the long list of unfamiliar spices in recipes. How do I pronounce badi elaichi or hara dhaniya without sounding as if I’ve slammed five shots of tequila for ...

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I’ve been on an Indian food kick lately, as a friend of mine sent me a goody box full of Indian ingredients to experiment with.

I’m new to the cuisine, intimidated by the long list of unfamiliar spices in recipes. How do I pronounce badi elaichi or hara dhaniya without sounding as if I’ve slammed five shots of tequila for breakfast? If I ask for methi seeds at the market, will the shopkeeper flip out and push the police button hidden under the cash register? Surely, very suspicious.

So, rather than risk sounding stupid, I’ll order Indian food at restaurants, where I can read and understand the English description of the dish and point out my selection for the waiter without oophhinen mhyyy moufff.

But then I’m reminded by my friends that they feel the same way about common ingredients used in East and Southeast Asian cooking, such as nam pla, dong-gu and naganegi. My advice to friends who yearned to learn was to start with just one dry spice blend, such as five spice powder, and sparingly sprinkle on roasted vegetables. It’s inexpensive, simple and a great way to be introduced to Chinese flavors without having to invest in a cupboard full of one-hit wonders.

It was time to follow my own advice and venture into the world of Indian cooking.

My friend Sowjanya suggested I start with garam masala, a dry-spice mixture very popular in Indian cuisine. It’s a warming, aromatic blend of cardamom, cloves, cumin, coriander, cinnamon and black peppercorns, and it goes well with anything, especially vegetables. Garam masala is the type of spice that when you hold the bottle anywhere close to your face, you’ll collapse in ecstasy and moan loudly right there on your kitchen floor. Steamy kitchen, indeed.

Green beans go from everyday to exotic with just a bit of this magic spice blend. Also try garam masala on roasted cauliflower, grilled fish or add to plain yogurt for a wonderful chicken marinade. But only use a bit at a time, as too much of this highly fragrant spice can be overwhelming. Find garam masala at Whole Foods or local shops such as E&S West Indian Market, Ganesh Market & Chaat Cafe and Kiran Indian Grocers in Tampa. You also can buy it online at www.penzeys.com or www.spiceappeal.com.

For this recipe, you can substitute almonds or even pistachios for the hazelnuts. If the nuts are salted, make sure you cut back on the salt in the dish.

Green Beans with Garam Masala Butter and Toasted Hazelnuts

1/4 cup hazelnuts or almonds
1 pound green beans, trimmed
2 tablespoons butter
1/2 teaspoon garam masala
1 teaspoon kosher or sea salt (1/2 teaspoon table salt)

Heat medium skillet, and when hot, add nuts. Toast on medium heat, shaking skillet periodically until nuts are golden brown. Be careful not to burn them. Remove nuts immediately from hot skillet, rub between towels to loosen and remove some of the skin. Roughly chop nuts. Set aside.

Boil or steam green beans, covered for 5 minutes or until tender. Drain and quickly rinse with cool water to stop cooking. Return skillet to stove and turn on medium-high heat and add butter. After 1 minute, the butter should foam and brown slightly. Add garam masala and fry just a few seconds until fragrant. Add green beans and salt; toss until beans are evenly coated. Taste and season with additional salt or garam masala if needed. Top with toasted hazelnuts.

Serves 4 as side dish.

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Photo setup

Those of you interested in how I shot this photo, here is my setup. 2 Lowel EGO lights, a reflector thingy and a tripod (because I’m too clumsy and can’t keep still while taking a photo). Looking back, though, I would have ditched the cardboard reflector thingy and opted for a smaller piece of styrofoam to reflect the light. I didn’t have one handy, was too lazy to go find it, so the photo could have been lit a little better. As you can see, the thingy was too big, bulky and my table was too small to balance everything well. See how it needed more light on the front right?

I could have also arranged the lights differently, but I really only had 60 seconds to take the shot as my guests were waiting for their supper.

Photo Shoot

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Cooking Light Cookbook

I forgot that I had mentioned a free cookbook giveaway in my last post! EEEEEK!!! Okokokok, next post, I promise!!! Been busy unpacking and sorting.

Or better yet, if you help me do 3 loads of laundry and ironing, I’ll post the cookbook giveaway faster than you can say, “IHATELAUNDRYBECAUSEITSUCKS!”

Damn. I really hate laundry.

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