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 Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette http://steamykitchen.com/17479-heirloom-tomato-and-avocado-salad-with-crispy-wontons-and-spicy-cilantro-vinaigrette.html http://steamykitchen.com/17479-heirloom-tomato-and-avocado-salad-with-crispy-wontons-and-spicy-cilantro-vinaigrette.html#comments Fri, 05 Aug 2011 18:35:21 +0000 http://steamykitchen.com/?p=17479 I’m currently in a room with 3,500 other women (mostly) bloggers – at the BlogHer conference in San Diego. You can imagine all the tweeting, facebooking, blogging and hugging that’s going on here. If you’re internet access speed at home is a little slow, blame it on the swarm of bloggers here in San Diego sucking all of the internet ...

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I’m currently in a room with 3,500 other women (mostly) bloggers – at the BlogHer conference in San Diego. You can imagine all the tweeting, facebooking, blogging and hugging that’s going on here. If you’re internet access speed at home is a little slow, blame it on the swarm of bloggers here in San Diego sucking all of the internet power 😉

So while I’m here at BlogHer, I have a lovely, lovely friend Viviane Bauquet Farre, author of Food and Style blog as my guest. I discovered Viviane’s blog a couple of years ago and had the pleasure to meet her in person in NYC during my book tour. I hope you enjoy her recipe! ~Jaden 

 

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When I met Jaden at her book signing in New York City in 2009, it was love at first sight. While her bubbly personality shines through every word and every photograph on this blog, in person Jaden is truly like sunshine. So when it came to creating a recipe for this guest post, I wanted something as fun and colorful as she is.

This is how this salad came to be. It’s snappy-fresh, vibrant, super-flavorful, and has an Asian flair to boot. My hope is that it will look as beautiful as Jaden… and taste as scrumptious as her recipes.

 

When I think of colorful vegetables, heirloom tomatoes (though technically a fruit!) come instantly to mind. There are few things as delicious — or as stunning — as a vine-ripened heirloom tomato. Fortunately, heirlooms have become the jewel in the crown at farmers’ markets and gourmet stores all around the country, so they’re much easier to find today than ever. (Of course, if you happen to have a sunny spot in your backyard, these stunning fruits will be more than happy to grow there all summer long.)

In today’s salad, heirloom tomatoes and ripe avocados are served on a bed of baby arugula. The whole salad is drizzled with a spunky cilantro vinaigrette that’s almost like a cilantro pesto (the pine nuts give the dressing a lovely creaminess). Then the salad is garnished with crispy wonton strips that have been lightly sautéed in olive oil until they’re crunchy and golden-brown. Every bite is a delight, offering a marvelous array of flavors and textures.

For a casual meal, serve this salad in generous bowls and let everyone dig right in.

For a more elegant presentation, serve the salad on rectangular or square plates. Arrange a mound of the baby arugula in the center of each plate, in log-like fashion. Top with thin slices of avocado (see photograph), drizzle with a bit of the dressing and garnish with the heirloom tomato pieces and the crispy wontons. It makes an attractive salad course for a dinner party.

The summer season is in full swing and so is summer eating… May you enjoy every morsel!

Crispy Wontons Step-by-Step

Step 1: Cut the wontons in 1/4 inch strips

Step 2: Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips.

Step 3: Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally.

Step 4: This is how the wontons look when they are done.

Step 5: Transfer wontons to a paper towel and sprinkle with the salt.

Arugula in morning light

 

I picked this baby arugula from my garden minutes before I photographed the salad. A small 4′ x 2′ raised  bed has been giving us a constant supply of baby arugula for the last two months now. I cut the leaves at the base of the stems and within a week the plants have grown new leaves.  Eating from the garden is a pure joy — and knowing that Jaden is going to adore her new “urban farm,” I can hardly wait to see what she grows — and cooks — with her bounty!

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Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette

Servings: serves 4 Prep Time: 20 minutes Cook Time: 5 minutes
Salad in bowl white grd L-2

Ingredients:

For the wontons:
2 tablespoons olive oil
12 square wonton noodles
sea salt to tasteFor the vinaigrette:
1 ounce cilantro leaves (1 cup, tightly packed)
1 tablespoon pine nuts
1 garlic clove – skinned
2 tablespoons brown rice vinegar
1/2 teaspoon maple syrup or organic sugar
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon ground cayenneFor the salad:
2 ripe avocados – cut in 1” pieces
1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
5 ounces baby arugula – rinsed and spun dry
freshly ground white pepper

Directions:

1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

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Thai Basil Chicken with Cashew http://steamykitchen.com/4594-thai-basil-chicken-cashew-recipe.html http://steamykitchen.com/4594-thai-basil-chicken-cashew-recipe.html#comments Tue, 21 Jul 2009 18:08:15 +0000 http://steamykitchen.com/?p=4594 Recipe for Thai Basil Chicken with Cashews from Chinese master chef Martin Yan.

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A little over a year ago, I met Chef Martin Yan for the first time at a Publix Aprons event. I was so girly-giddy that I breathlessly told him that he was my “culinary superhero.”

And if that didn’t scream, “freaky-fan-stalker!” then maybe he got a clue when I got a little so close trying to videotape Yan carving a chicken in 15 seconds that I almost got my bangs thwacked off. But nope, because that same evening, when I mentioned I was writing a cookbook, he actually said, “Send me a copy to review, I’ll write a quote for the back of the book.”

There was a chance that Chef Yan was just sayin’ that to be nice. I mean, he’s a celebrity chef who meets hundreds of people every day, he couldn’t possibly have remembered what he said to whom? So, two months ago, when my book was complete, I prayed that he really, really meant what he said and sent him a copy of the book galley with a kind note.

He remembered. And Martin graciously penned, “Jaden Hair delivers beautiful, simple and delicious food that will bring famly and friends to your table. She is the real deal who learned from the best, her mom. – Martin Yan.”

My publisher slapped that endorsement on the back cover of the book…and then I nearly fainted.Steamy Kitchen Cookbook The Steamy Kitchen Cookbook hits the shelves in mid-October, and I think the moment I see the real book at a real bookstore, I’m going to personally kiss the back of each book, right where Martin’s quote is.

A couple of weeks ago, Martin came back to town for a class…of course I attended and I gave Martin a big hug and thanked him profusely, freaky-fan-stalker style.

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Martin Yan China Cookbook Giveaway

Martin Yan’s sponsor, Tsingtao Beer has kindly given me two autographed books to give away. CONTEST OVER…WINNER ANNOUNCED!

He wanted to send a little message to you, as he autographed these two books:

I’ll randomly choose 2 winners on July 31st. Just comment below with a nice little note for Martin Yan! What do you want to say to him? I promise he’ll read it.

CONTEST OVER…WINNER ANNOUNCED!

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If Yan Can…

carve a chicken in 19 seconds…SO CAN YOU!

This is the second time I’ve seen him do this – just simply amazing. Hear that camera-clicking? That’s me, multi-tasking. Camcorder in left hand, heavy camera in right hand. Hold still….don’t get too close to that cleaver!

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Thai Basil Chicken with Cashews Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
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What I love about this recipe is that it's super quick and simple to make. What takes the most time in this recipe is cutting up the chicken! Really, it's that simple. Yes, if Yan Can Cook, So Can You!

For Gluten-free version, use Panda Brand Lee Kum Kee Oyster Sauce in green bottle (though please double-ck label), San-J wheat free tamari in place of soy sauce and GF beer.

Recipe from Martin Yan

Ingredients:

FOR THE MARINADE
2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
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FOR THE SAUCE
1/4 cup chicken broth
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
1/4 teaspoon sugar
2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces
1 bell pepper, thinly sliced
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh chili pepper of your choice, thinly sliced into rings (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves
1/2 cup roasted cashews

Directions:

1. Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.

2. Combine the sauce ingredients in a small bowl and set aside.

3. Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken, asparagus, bell pepper and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in chili, basil leaves and cashews.

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