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 Pumpkin Mashed Potatoes Recipe http://steamykitchen.com/23787-pumpkin-mashed-potatoes-recipe.html http://steamykitchen.com/23787-pumpkin-mashed-potatoes-recipe.html#comments Mon, 29 Oct 2012 06:23:00 +0000 http://steamykitchen.com/?p=23787 I don’t cook with canned pumpkin nearly enough, it seems most cooks only use it for making pumpkin pie, but since I’m not a pumpkin-pie-kinda-gal (not everyone is, right?) the canned pumpkin rarely ever makes it into my cart. Well, 2 weeks ago, it finally did. I dared myself to make something with it – and if you can just ...

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Pumpkin Mashed Potatoes Recipe

I don’t cook with canned pumpkin nearly enough, it seems most cooks only use it for making pumpkin pie, but since I’m not a pumpkin-pie-kinda-gal (not everyone is, right?) the canned pumpkin rarely ever makes it into my cart.

Well, 2 weeks ago, it finally did. I dared myself to make something with it – and if you can just imagine me at the grocery store, pacing around and around with a can of pumpkin in my hand, mumbling to myself (…I just dare you, Jaden, double-dare!), you’ve got the right mental picture.

Pumpkin Mashed Potatoes Recipe

I read somewhere recently (I know, so very specific, right?) – I just don’t exactly remember where – but somewhere out there in the internets about people who don’t like to mess with mashed potatoes. No shaved parmesan, no truffle oil, no stir-ins or sprinkle-ons. Just plain ‘ol mashed potatoes…..which is TOTALLY fine by me, but potatoes deserve to have a little fun too, right?

Pumpkin Mashed Potatoes Recipe

I settled on pairing pumpkin with mashed potatoes and added ground ginger, cinnamon, nutmeg and clove. Of course, butter and a bit of heavy cream as well. Kelly and I tasted the pumpkin mashed potatoes and decided that it needed more.

We added maple syrup for a tiny hit of sweetness. But the flavor was still flat. Normally, that means it’s missing “umami” – and when cooking Asian dishes, I reach for soy sauce, fish sauce or miso paste. For non-Asian dishes, Worcestershire sauce, anchovy paste or demi-glace.

Pumpkin Mashed Potatoes Recipe

After rounds of testing, miso paste was the winner. I know it may sound a little strange to add miso paste to mashed potatoes – but don’t tell that to one of the most famous restaurants in Las Vegas! (Here’s my recipe for Miso Mashed Potatoes)

Surprisingly, miso paste added the richness and savoryness that the recipe had lacked. It helps pull together all of the flavors – warming spices, sweet maple syrup, creamy pumpkin.

If you don’t have miso paste, try 1 teaspoon of Worcestershire Sauce in its place.

By the way, this makes a perfect side dish for Thanksgiving or Christmas dinner!

Pumpkin Mashed Potatoes Recipe Video

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Pumpkin Mashed Potatoes Recipe

Servings: 6 Prep Time: 10 minutes Cook Time: 25 minutes
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Regular or low-sodium miso paste is perfect. If you don't have miso paste, substitute with 1 teaspoon of Worcestershire Sauce.

Ingredients:

2 1/2 pounds potatoes, peeled
2 tablespoons butter
1/4 cup heavy cream
15 ounce can pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons maple syrup
2 tablespoons miso paste
1/2 teaspoon salt
freshly ground black pepper
minced fresh chives or parsley (optional)

Directions:

1. Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.

2. Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed.

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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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Steak with Creamy Whiskey Mushroom Sauce http://steamykitchen.com/7069-creamy-mushroom-whiskey-steak-sauce.html http://steamykitchen.com/7069-creamy-mushroom-whiskey-steak-sauce.html#comments Thu, 07 Jan 2010 13:19:31 +0000 http://steamykitchen.com/?p=7069 Every cook should have a great steak topping in their repertoire. Either because you A) enjoy having a sauce smothering your steak B) want to to stretch out a piece of meat to feed the family or C) attempt cover up a botched steak job. I’m in category A, especially if it involves heavy cream and whisky, but I’ve been ...

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Every cook should have a great steak topping in their repertoire. Either because you

A) enjoy having a sauce smothering your steak

B) want to to stretch out a piece of meat to feed the family or

C) attempt cover up a botched steak job. I’m in category A, especially if it involves heavy cream and whisky, but I’ve been known to practice C more often that I care to admit.

When my in-laws are in town, there’s always whiskey in the house. It makes for a more pleasant stay. But your in-laws might prefer bourbon, white wine or other such happy-drink. That’s fine too. Just don’t use red wine, as it makes your cream sauce pink and people in my house don’t eat pink food, especially if it’s on a steak.

How to make a creamy mushroom sauce (with booze)

For this recipe, I’ve used morel mushrooms, but you can use any type of fresh mushrooms you like. Anything from shiitake, crimini, baby portobello, Hokto Kinoko’s maitake, brown/white beech, king trumpet, to even the old standby white button mushroom. The mushrooms can be cut into big chunks, halved or sliced, depending on the type and the size. The general rule about mushrooms is to avoid washing them under water, and instead use a paper towel to brush off any dirt. Mushrooms are like sponges, and when you soak them or even rinse them, they will absorb the water, which makes it difficult to get a good browning in the saute pan.

1. Start with fresh mushrooms, clean the mushrooms by wiping surface with a damp cloth and trimming the stems off.
2. Saute onions slowly in butter or oil (or combo) so that they gently cook.
3. Once the onions are softened and browned (not burnt!) add the mushrooms and saute for just a couple of minutes.
4. It’s time. For the booze. Add a glug of bourbon, whiskey or even beer. Let it bubble a bit to burn off the alcohol.

5. Pour in some heavy cream – the amount is up to you. You can add as little as a tablespoon if you want. I like a lot of cream. I guess that’s why my jeans don’t fit.
6. Let it reduce for a bit.
7. And here’s the secrete ingredient….pour in just a touch of balsamic vinegar. This is to balance out the creaminess of the sauce….because the steak, the mushrooms and the cream is so rich, you need that little acid (or tang) to balance out the flavors. Trust me on this.

And here you go:

This steak was dry aged – see Dry Aging Steaks at Home.

It’s rich, decadent and the best part is that the recipe is flexible. In fact, check out Pioneer Woman’s cookbook – I made her Whiskey Sauce and then used it to top grilled LOBSTER. Oh yeah.


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Steak with Creamy Whiskey Mushroom Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes
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Ingredients:

4 steak cuts of your choice (filet, ribeye, sirloin, strip, etc)
cooking oil
salt and pepper
2 tablespoons butter
1/2 onion, minced
1 clove garlic, finely minced
2-3 cups sliced fresh mushrooms
1/8 teaspoon ground nutmeg
3 tablespoons whiskey, bourbon, beer or white wine
1 tablespoon good quality balsamic vinegar
1/2 cup heavy cream (though you can use as little as 1 tablespoon)
1 tablespoon finely minced fresh herb of your choice (chives, parsley, tarragon, basil, etc.)

Directions:

1. Rub both sides of each of the steaks with some cooking oil. Season steaks with salt and pepper on both sides.

2. Heat a large frying pan or grill pan over high heat. When very hot, add the steaks. Cook both sides until desired doneness - timing depends on thickness of steak. Generally, for 1-inch thick steak, I grill 5 minutes per side then check with meat thermometer (145F is medium-rare, 160F is medium). Remove steaks to a plate and tent with tin foil to rest.

3. Return the same frying pan to the stove, heat the butter over medium heat. When the butter starts bubbling, add the onions and saute until the onions are soft, transluscent and just slightly golden. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes. Add the garlic and saute for an additional minute until the garlic is fragrant.

4. Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the thickness and size of your mushrooms.

5. Season with salt, pepper and nutmeg. Pour in the whiskey and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol. Turn the heat down just a bit and add in the heavy cream. Let it bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pour over just-grilled steak.

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Warm Spinach Mascarpone Dip http://steamykitchen.com/6960-warm-spinach-mascarpone-dip.html http://steamykitchen.com/6960-warm-spinach-mascarpone-dip.html#comments Tue, 22 Dec 2009 21:39:13 +0000 http://steamykitchen.com/?p=6960 Forget the sour cream. Forget the cream cheese. Spinach dip made with mascarpone cheese is an absolute winner!

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Forget the sour cream.

Forget the cream cheese.

Spinach dip made with mascarpone cheese is an absolute winner! Lighter (texture…sorry…not in calories) and I bet you’ll love it.

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I’m normally all over anything served warm, spreadable and dippable, but I had never met a spinach dip to fall in love with, that is until now. Most recipes that I’ve seen call for sour cream and cream cheese, and the combination of the two heavy ingredients make the spinach dip too thick and hides the flavor of the spinach. Which is good if you’re like my husband and don’t like spinach anyways and is in it only for the warm oozy cheese…but just so-so for Popeye fans.

The solution that I found was in a cookbook called “In a Cheesemaker’s Kitchen” by Allison Hooper, founder of the Vermont Butter and Cheese company. They not only sent me a cookbook to test recipes from, but also included a selection of their artisan cheeses, including a mascarpone cheese, which I used in their Warm Spinach Mascarpone Dip recipe.

Warm Spinach Mascarpone Dip Recipe - final shot

Simply fantastic. The mascarpone cheese made the spinach dip so much lighter!

(screeeetch!) Wait. I didn’t say the dip was lighter in calories (I haven’t counted, and I probably won’t) as mascarpone is made of butterfat. But um, perfect warm spinach dip? Who’s counting?! The texture of the dip is lighter than if you used sour cream/cream cheese combo…and bonus…I can taste the spinach!

Oh and by the way, I’ve just realized that I’ve been pronouncing Mascarpone wrong all these years.

My way (i.e. the wrong way): mar-ska-pone

The right way: mas-car-pone

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Warm Spinach Mascarpone Dip Recipe

Servings: 8 Prep Time: 10 minutes Cook Time: 30 minutes
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Yields 2 cups
adapted from In a Cheesemaker's Kitchen by Allison Hooper

I think the original recipe lacked a crucial step - and that is to squeeze out all of the water from the frozen spinach. I like to serve the spinach dip with sliced french bread, celery sticks or warmed pita bread triangles. I've also used two small ramekins, each ramekin holding 1-cup of the spinach dip comfortably. Oh, I've also added freshly grated nutmeg to the original recipe too.

Ingredients:

16 ounces frozen chopped spinach, defrosted
1 small onion, minced
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (freshly grated if you have)
1/4 teaspoon cayenne pepper powder
8 ounces mascarpone cheese, softened at room temperature
1/2 cup grated parmesan cheese

Directions:

1. Preheat the oven to 350F.

2. Take a handful of the defrosted spinach and squeeze and discard the water from the spinach. Squeeze as much of the water out as you can, you should get about a little less than a cup of spinach water.

3. Heat a saute pan over medium heat. When hot, add the olive oil and swirl to coat. Add the onions and saute until soft and translucent, about 4-5 minutes (take your time, if you do this over high heat, the onions will burn and become bitter). Add the spinach and saute until the spinach is warm, but still bright green about 30 seconds.

4. Season and toss with salt, pepper, nutmeg and cayenne. Turn off the heat and stir in the mascarpone cheese and the grated parmesan.

5. Pour into 2 small ramekins (or other oven-safe dish) and bake for 30 minutes until the cheese is bubbling around the edges. Serve warm with pita chips, bread or celery sticks.

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Foolproof & Super-Easy Cheese Souffle http://steamykitchen.com/5248-cheese-souffle.html http://steamykitchen.com/5248-cheese-souffle.html#comments Wed, 26 Aug 2009 12:46:53 +0000 http://steamykitchen.com/?p=5248 Simple and foolproof Cheese Souffle Recipe - use 1 mixing bowl, no stiff peaks and no delicate folding!

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I’m a firm believer that if you want to learn something, find a pro and ask them to teach you. Of course, you’ve got to find a nice pro who’s willing to share.

For eight years now, I wanted to learn how to make a savory breakfast-y cheese soufflé, but never really found the right person to ask. I was seeking something easy, fool-proof and a method that didn’t deal with delicately folding egg whites.

It’s breakfast, it shouldn’t be complicated and I certainly don’t do “delicate” anything early in the mornings. After all these years, I finally found my Cheese Souffle pro in Mount Dora.

We took a family trip to the very charming historic village last month and stayed at the quaint Tremain Street Cottages owned by friends Brian and Rachelle:

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Oh, before I go on, don’t be fooled the town’s name, as there isn’t really a mountain at all. The town is 184 feet above sea level, and in flat Florida’s record books, that counts as a mountain.

Brian introduced us to Jim, innkeeper of the Mount Dora Historic Inn who invited us over for breakfast and cooking lesson. Eureka! Jim is a gourmet chef and lavishes his inn guests with homemade breakfast every morning.

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The best part about his method is that there’s no stiff peaks, no delicate folding and Jim’s method only uses one mixing bowl. And it works, I witnessed the quick making of and the rise of the savory Three Cheese Soufflé.

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How to Make Cheese Souffle

Really, only one mixing bowl. All of it comes together so quickly and effortlessly! This foolproof method only works for savory cheese souffle – not the chocolately sweet souffle.

Basically, shredded cheese goes into the bottom of the souffle dish, eggs are cracked into a mixing bowl, beaten. Then spices are added to the mixture and beaten one more time. Pour that egg mixture into the souffle dish and bake!

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After 55-60 minutes in the oven at 350F….this is what comes out:

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Guys, I doubt you can find an easier method of making cheese souffle…totally easy.

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Three-Cheese Soufflé Recipe

Servings: Makes 1 souffle (serves 4) Prep Time: 15 minutes Cook Time: 55 minutes
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Recipe by Jim Tuttle of Mount Dora Historic Inn

Ingredients:

7 large eggs
4 ounces sour cream
1/3 cup whole milk
freshly ground black pepper
1 teaspoon dry mustard
¼ teaspoon ground nutmeg
¼ teaspoon Tabasco (or other hot sauce)
1 tablespoon butter, softened
1 ounce grated cheddar cheese
1 ounce grated muenster cheese
1 ounce grated gruyere cheeseequipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size)

Directions:

Pre-heat your oven to 350F.

Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.

Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.

Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.

Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

Present immediately to guests, as this dish will begin to fall in about 45 seconds. (if the soufflé does not fall, then the second law of thermal dynamics, does not exist in your home—if this occurs, call NASA right away)

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Mount Dora, Florida

If you’re in Florida, I highly recommend taking a visit to Mount Dora, we stayed for the weekend and just had one of the best mini-vacations ever.

family photo mount dora

Quiet, quaint and small-town. The downtown area is packed with fantastic eats – including some of the best sushi I’ve had in Florida at Mount Dora Sushi

Uni Shot with Quail Egg, Ponzu Sauce and Sriracha Chili Sauce:

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Crusty, fresh pizzas at Pizza Amore

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A dog-lovin’ town…we happened to crash the “Yappy Hour” in downtown (yes, they really do have a Yappy Hour!)

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But most importantly, good karma. Rock on, Buddha…rock on.

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More information on Mount Dora at What To Do In Mount Dora.

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