Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 29 Jun 2015 13:29:05 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Satay Noodles and Greens http://steamykitchen.com/28957-satay-noodles-and-greens-recipe-video.html http://steamykitchen.com/28957-satay-noodles-and-greens-recipe-video.html#comments Fri, 06 Dec 2013 18:33:47 +0000 http://www.steamykitchen.com/?p=28957 What you’ll learn: Vegetarian noodle dish with Peanut Satay Sauce Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook 20 minute recipe, start to finish Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side.  You know, something like this: or this: or this: Asian shish-kabob, right? Well, not this recipe! We’ve ...

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Satay Noodles and Greens Recipe

What you’ll learn:

  • Vegetarian noodle dish with Peanut Satay Sauce
  • Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook
  • 20 minute recipe, start to finish

Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side.  You know, something like this:

or this:

or this:

Asian shish-kabob, right? Well, not this recipe! We’ve taken all the savory, nutty flavors of meat satay and made it a vegetarian noodle dish, with the help of my favorite cookbook of the year, The Medicinal Chef by Dale Pinnock.

Satay Noodles and Greens Recipe

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If there’s one book to add to your wishlist, this is it. Dale’s philosophy about food is that it should not only nourish your stomach, but should also heal your body.

Satay Noodles and Greens Recipe

Each recipe is accompanied by a little chart to highlight ailments the ingredients can help.

Satay Noodles and Greens Recipe

In this instance, Satay Noodles and Greens Recipe with the peanut-y sauce is great for:

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With fresh greens that we picked from our garden, Asian dried rice noodles and a simply stir-together sauce, it’s an easy, filling and healthy meal.

Satay Noodles and Greens Recipe

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Satay Noodles and Greens Recipe Video

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Satay Noodles and Greens Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
satay noodles and greens recipe-0146

Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

Ingredients:

8 ounces dry rice noodles
1 tablespoon cooking oil
1 large leek
2 garlic cloves, thinly sliced
1 small green or red chili pepper, minced
4 handfuls shredded greens, such as cabbage, napa cabbage, bok choy and tatsoi
2 tablespoons hot water
4 tablespoons chunky peanut butter
2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar)
1 tablespoon honey
1 teaspoon Chinese five-spice powder
1/2 teaspoon sea or kosher salt

Directions:

Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We'll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.

Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).

Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture

Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.

Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.

 

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Jenna’s Shrimp and Grits http://steamykitchen.com/23092-shrimp-and-grits-recipe.html http://steamykitchen.com/23092-shrimp-and-grits-recipe.html#comments Thu, 06 Sep 2012 22:10:59 +0000 http://steamykitchen.com/?p=23092 Step by step video recipe for Shrimp and Grits from food writer and author Jenna Weber.

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White Jacket Required cover

Do you know Jenna? She runs the blog Eat Live Run and came over earlier this year to hang out and help me with the massive cookbook photoshoot. This woman not only dices carrots like a madwoman, but she’s one of the most talented gals I know. Plus, my kids adore “Auntie Jenna” – when you’re a kid, and you call someone “Auntie” or “Uncle” it doesn’t mean they are related to you, it just means they love you, trust you. I definitely know it’s a Chinese thing, and I’m sure that it’s the same in many other cultures too.

Jenna’s first book, White Jacket Required: A Culinary Coming-of-Age Story, will leave you laughing, crying and hungry. Think about it. There aren’t many books that can make you feel all three!

Will you do me a favor? Give Jenna a shoutout on Facebook and Twitter!

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Shrimp and Grits Recipe

Servings: 4 Prep Time: Cook Time:
shrimp-and-grits-recipe-feature-9281

Although this dish was traditionally served for breakast to shrimpers coming into shore after long weeks out at sea, it's one of my favorite comfort foods for dinner.

Tip for the leeks: You'll be using all of the white stem Cut the leek in half, just under where the green leaves begin. Slice stalk in half lengthwise, rinse the white stalk, set aside. Peel the green leaves apart and wash really well - I like to throw them in a sink-full of cool water as I peel the leaves off. There's a lot of hidden dirt in those leaves!

Ingredients:

3/4 cup stone-ground dry grits
12 slices bacon
1 leek, diced (see note above)
1/2 onion, chopped
2 cloves garlic, minced
1 green pepper, diced
1 pound medium to large shrimp, peeled and deveined
1/4 cup white wine (or vegetable stock)
1/4 vegetable stock
2 cups half-and-half (or milk)
Salt and pepper to taste
Hot sauce (optional)

Directions:

Cook the grits according to package directions. Remove from heat but keep covered on the stove while you prepare other ingredients.

In a cast-iron skillet over medium heat, fry the bacon. When bacon is beginning to crisp up, push the bacon to the side of pan. Add in the shrimp and saute until done, about 2 minutes. Remove the cooked bacon and the shrimp to a bowl.

To the same pan, add leeks, onion, and green pepper to the hot bacon grease and cook over medium high heat until soft and translucent, about 4 minutes. Stir in the garlic and cook for an additional 2 minutes.

Add white wine to deglaze, then stir in the vegetable stock and half-and­ half and bring mixture to a simmer. Continue to simmer sauce until it starts to thicken, about 2 minutes. Taste and season with salt and pepper to taste.

Divide cooked grits among four bowls. Then divide in the shrimp and bacon to each bowl. Ladle sauce over and serve with hot sauce if desired.

Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

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Bouillabaisse http://steamykitchen.com/15777-bouillabaisse-recipe.html http://steamykitchen.com/15777-bouillabaisse-recipe.html#comments Mon, 06 Jun 2011 18:30:04 +0000 http://steamykitchen.com/?p=15777 A couple of weeks ago, I hosted my buddy Hank Shaw of the award-winning Hunter Gardener Angler Cook at our home and hit 2 out of the 4 activities from his blog name: fishing and cooking. If you must know why those 2 specific activities, our garden is winding down for its summer rest and hunting involves either a gun, ...

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bouillabaisse-recipe

A couple of weeks ago, I hosted my buddy Hank Shaw of the award-winning Hunter Gardener Angler Cook at our home and hit 2 out of the 4 activities from his blog name: fishing and cooking. If you must know why those 2 specific activities, our garden is winding down for its summer rest and hunting involves either a gun, spear, snare or crossbow – none of which I know how to use.

Hank is traveling the U.S. as part of his book tour for Hunt, Gather, Cook: Finding the Forgotten Feast, where he will be visiting each of the 50 States to experience each native species. For us here in Florida, we were out to snag a grouper. You can read about our experience on my blog post. Oh, and if you have a chance, you must read the glowing review by the NY Times of Hank’s book.

Not only did we catch the grouper – but also (from left to right): Bonito, Grouper, 5 Amberjack, 3 Snapper.

bouillabaisse-recipe fishine photo

So what do you make with all this fish, but more importantly the heads and tails of fresh fish? Bouillabaisse, of course.

This Mediterranean seafood stew’s uniqueness comes from the herb and spice combination of orange peel, fennel and saffron, which is what gives the soup its deep golden color.

bouillabaisse-recipe final shot

How to Cook Bouillabaisse

You start with leek, onion and garlic – and saute in olive oil.

Bouillabaisse - leek, onion, garlic

Just a few minutes over medium heat is all you need.

The next step is to add in the herbs. Fennel is essential, but you can also add in other fresh herbs like parsley, oregano and thyme. I only use the green fronds of the fennel (save the white bulb to use in another recipe, like a salad)

bouillabaisse-recipe fennelbouillabaisse-recipe herbs

Use a vegetable peeler to peel strips off the orange.

bouillabaisse-recipe orange peel

This is saffron that I’ve gently crushed with my fingers – I want to get the saffron threads into smaller pieces, almost in a powder form.

 

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

About Saffron

Observe the stigma, the tiny strands at the flower’s center, of any crocus in your garden, and you’ll begin to understand why saffron is so expensive. It takes 220,000 dried stigmas from a specific variety of crocus, Crocus sativus, to make one pound of saffron. The flowers appear over a two-week period only, usually in October. Saffron is available as strands and also ground.

The deep orange red color and unique flavor of the famous Spanish rice dish paella, the Indian dessert kheer and French seafood soup bouillabaisse are the work of tiny saffron threads steeped in liquid during cooking. Used both for color and flavor, saffron is a prized spice in Mediterranean, North African and Asian cuisines and in bread and pastries around the world.

Originating in the Middle East, this spice is planted, harvested, dried and packaged by hand. Today, Iran is the largest producer, while India and Spain are much smaller growers, Spain holds the honor of producing the highest quality saffron.

Cultivated in Southern Europe since the 3rd century or before, saffron has found use in medicine, religious offerings, perfume, make-up, potpourri and, of course, cooking. Its vivid orange red color gives it great use as a fabric dye, which makes it humorous to imagine what Greeks and Romans must have looked like after using it perfume luxurious baths.

Chop up 3 tomatoes.

bouillabaisse-recipe- tomatoes

Throw everything into the same pot that has the leek/onion/garlic, water, wine along with the fish trimmings. I’ll spare you the photo of the fish trimmings.

After simmering for 30 minutes, strain the bouillabaisse into another pot.

Now let’s talk about seafood. You can use whatever you want, though traditional Bouillabaisse recipes will call for 3 different kinds of fish along with shellfish. I used Amberjack and Grouper (from our fishing trip), salmon, shrimp, scallops, clams and mussels. Okay, I went a little overboard :-)  Bring the strained Bouillabaisse soup back to a simmer and cook the seafood for just a few minutes.

bouillabaisse-recipe seafood

Ladle into bowls, garnish with fennel and serve.

bouillabaisse-recipe

 

More Bouillabaisse Recipes

Simply Recipes: Bouillabaisse
Family Style Food: Julia Child’s Bouillabaisse
La Tartine Gourmande: My Simplified Bouillabaisse
Use Real Butter: Bouillabaisse Fish Stew
NY Times: Provençal Potato “Bouillabaisse”
All Things Nice: Bouillabaisse

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Bouillabaisse Recipe

Servings: 6 Prep Time: 15 minutes Cook Time: 40 minutes
bouillabaisse-recipe-9350

Bouillabaisse Recipe adapted from Julia Child's Mastering the Art of French Cooking

Ingredients:

3 tablespoons olive oil
1 leek, white part only, chopped
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped
1/3 cup chopped fennel fronds
fresh herbs (in any combination): thyme, parsley, oregano
1/2 teaspoon saffron threads, crushed
3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells
10 cups water
1 cup dry white wine
1 tablespoon sea salt
3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)

Directions:

1. In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Saute for 5 minutes until softened but not brown.

2. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.

3. Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we'll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.

4. Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.

 

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Potato and Leek Rosti http://steamykitchen.com/10829-potato-and-leek-rosti.html http://steamykitchen.com/10829-potato-and-leek-rosti.html#comments Sun, 15 Aug 2010 16:34:21 +0000 http://steamykitchen.com/?p=10829 Simple and elegant Potato and Leek Rosti recipe over at Steamy Kitchen on TLC.

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Simple and elegant Potato and Leek Rosti recipe over at Steamy Kitchen on TLC.

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