Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 28 Jul 2015 19:29:16 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Grilled Fish with Citrus Herb Crust http://steamykitchen.com/18221-grilled-fish-with-citrus-herb-crust.html http://steamykitchen.com/18221-grilled-fish-with-citrus-herb-crust.html#comments Wed, 07 Sep 2011 14:08:04 +0000 http://steamykitchen.com/?p=18221 Last week my kitchen got more action than I think it’s ever gotten in its life. The previous owners weren’t big cooks and since we’ve moved in, cooking has mostly been at our outdoor kitchen by the pool. Last week’s occasion was a 5-day visit from Adam and Joanne, a couple who cooks, blogs, commutes and works together. Now, that’s a ...

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Grilled Fish with Citrus Herb Crust Recipe - final photo

Last week my kitchen got more action than I think it’s ever gotten in its life. The previous owners weren’t big cooks and since we’ve moved in, cooking has mostly been at our outdoor kitchen by the pool. Last week’s occasion was a 5-day visit from Adam and Joanne, a couple who cooks, blogs, commutes and works together. Now, that’s a lot of ‘together’ time and they somehow make it work flawlessly. What’s their secret?

They’re madly, deeply in love with each other. It’s so crazy sweet and endearing. The way they steal glances at each other melts butter!

I can’t wait til they make babies.

Oh, but that’s the mamma side of me talking.

For the past couple of months, Adam and Joanne have been such a tremendous help, taking on tasks that I’m not good at (remembering details!) or don’t particularly enjoy personally (editing and uploading photos!). They’ve given me and my family a wonderful gift….time. We’ve been able to create a nice rhythm of working via email, text and occasionally, phone, since they live in Virginia. Those lucky ducks also get to do some of the traveling for me – they both got to visit the beautiful and bountiful Washington state winery region and in a couple of weeks, I’m sending Joanne to Italy in my place on a trip to the Parma region while I head to New York City to host and emcee the annual Dumpling Festival for the 3rd year in a row.

She’s my body double — I need to find one of those Mission Impossible masks for her, but unfortunately, she’s like a whole head taller than shorty me.

While they were here, we cooked like crazy! I also made them smoke….

…cheese….which was a sorta a big fail. The cheese ended up tasting more like wood than smoke, even though we only kept the smoke on for less than 20 seconds. We haven’t given up – Adam & Joanne took the gun home to experiment with.

But what was a major win was this Grilled Swordfish with Citrus Herb Crust — in fact, it was the week’s winning dish. After playing with the complicated kitchen toys like the Smoking Gun, Sous Vide machine, it was the simplest recipe of all that was our favorite. 10 minute prep, 10 minute cook.

It’s from a new cookbook called The New Sonoma Cookbook by Dr. Connie Gutterson, which is the companion cookbook to The New Sonoma Diet (which I have not read nor followed, so I don’t really know anything about the diet). However, the cookbook, regardless of whether or not you’re on that particular diet, is a stand-alone cookbook full of simple recipes featuring good, wholesome ingredients.

The original recipe uses salmon and different herbs, but our version featured minced fresh herbs from the garden, orange and lemon citrus zest and a rub of olive oil on a thick slab of fresh swordfish.

How to make Grilled Fish with Citrus Herb Crust

The combination of orange and lemon zest brightens the flavor of grilled fish, and the vibrant herbs just sing “summer.”

This recipe is not only simple (there’s only a handful of ingredients, and you can throw it together at the last minute), but also flexible — use whatever fresh herbs you have in the garden or refrigerator. We’ve used basil, oregano and parsley, but cilantro, dill or chive would be great, too. As for the fish, we were lucky to snag some fresh swordfish, but salmon, halibut or grouper is equally good. You can even use the same technique for grilled shrimp on skewers.

To cook the fish, here’s a tip: Grill it on medium-low heat to keep the fish moist, as high heat will tend to dry out the fish and burn the herbs, and that would make it slightly bitter.

Take some fresh herbs, any herbs and mince. We used oregano, parsley and basil. Zest a lemon and orange. Salt and pepper.

Olive oil to give it some sticking power.

Mix.

Slather.

Sit.

Grill.

Done.

Grilled Fish with Citrus Herb Crust Recipe -5328

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Grilled Fish with Citrus Herb Crust

Servings: serves 4 Prep Time: 10 minutes Cook Time: 10 minutes
Grilled Fish with Citrus Herb Crust Recipe - final photo

Basil, oregano and parsley can be substituted for other herbs in the recipe, for example, cilantro and scallions or chives would be a great substitute. Recipe adapted from The New Sonoma Cookbook by Connie Gutterson.

Ingredients:

1/2 cup minced fresh herbs (basil, oregano and parsley)
2 to 4 swordfish fillets (or your fish of choice), 1-inch thick
Salt and pepper
Zest of half a lemon
Zest of half an orange
2 tablespoons olive oil

Directions:

Preheat your grill — medium-low heat on one side and high heat on the other side.

To mince the herbs, you can do this by hand with a chef's knife, or place the herbs, zests and olive oil in your food processor and give it a few whirls.

Pat fish dry with paper towels, and season both sides with salt and pepper. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper.

Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 10 minutes. Place the fish over the medium-low heat side of the grill, cover and cook for 4 minutes. Flip the fish, cover and cook for 4 minutes more, or until the fish flakes easily when poked with a fork. Just before serving, squeeze a little lemon juice or orange juice on top of the fish.

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Warm Maitake Pasta with Citrus Soy Dressing http://steamykitchen.com/11254-warm-maitake-pasta-with-citrus-soy-dressing.html http://steamykitchen.com/11254-warm-maitake-pasta-with-citrus-soy-dressing.html#comments Mon, 20 Sep 2010 16:29:38 +0000 http://steamykitchen.com/?p=11254 Recipe for Warm Maitake Pasta with Citrus Soy Dressing on my food column on Discovery Heath.

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Recipe for Warm Maitake Pasta with Citrus Soy Dressing on my food column on Discovery Heath.

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Pasta, Bacon and Peas http://steamykitchen.com/6598-pasta-bacon-peas.html http://steamykitchen.com/6598-pasta-bacon-peas.html#comments Tue, 17 Nov 2009 15:00:10 +0000 http://steamykitchen.com/?p=6598 I feel like that commercial for Beggin’ Strips… baconbaconbaconbacon…BACON! It’s a recipe I’ve adapted from Marcus Samuelsson’s brand new book, New American Table….recipe for Pasta, Bacon and Peas.

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pasta peas bacon recipe

I feel like that commercial for Beggin’ Strips

Bacon Peas Pasta Recipe

baconbaconbaconbacon…BACON!

It’s a recipe I’ve adapted from Marcus Samuelsson’s brand new book, New American Table….recipe for Pasta, Bacon and Peas.

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Pasta, Bacon and Peas Recipe

Servings: 4-6 servings Prep Time: Cook Time:
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Ingredients:

1 pound dry pasta
1 tablespoon olive oil
2 large egg yolks
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
3 tablespoons heavy cream
zest of 1/2 lemon
4 slices bacon, cut until 1/2-inch pieces
1/2 yellow onion, diced (about 1/2 cup)
3 garlic cloves, finely minced
1 1/2 cups frozen peas, rinsed under warm water to defrost
salt and freshly ground black pepper
torn fresh basil leaves

Directions:

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and toss with the olive oil.

2. While the pasta is cooking, in a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream and lemon zest.

3. Heat a large saute pan over medium heat. Add the bacon pieces and cook until the bacon is crisp and cooked through. Use a slotted spoon and remove the bacon, keeping as much of the bacon drippings in the pan as possible.

4. Return the pan (with the bacon drippings) to medium heat. Add the onions and saute until the onions are softened, about 2 minutes. Add the minced garlic and saute an additional 30 seconds until fragrant.

5. Turn the heat to medium-high and whisk in the egg/cream mixture. Let the sauce bubble briefly and then quickly add in the pasta, peas and the cooked bacon (you don't want too much of the egg/cream mixture to evaporate, so work quickly)

6. Toss so that the ingredients are well mixed throughout. When the pasta is heated through (about 4 minutes) season with salt and pepper to taste (go easy on the salt - remember the bacon is salty and you've salted the pasta water.) Toss well with the torn basil leaves and add additional Parmesan cheese, if desired.

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Pan-Fried Pumpkin Gnocchi with Brown Butter Sage http://steamykitchen.com/6515-pan-fried-pumpkin-gnocchi-browned-butter-sage.html http://steamykitchen.com/6515-pan-fried-pumpkin-gnocchi-browned-butter-sage.html#comments Mon, 09 Nov 2009 17:50:24 +0000 http://steamykitchen.com/?p=6515 Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009! This is one of those perfect perfect fall-winter recipes that you must make for Thanksgiving. Because it’s super-simple. If you’ve never made gnocchi before, please trust me that it’s easier than you think…please don’t be intimidated by the “gn” Two throaty letters THAT close together ...

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Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009!

This is one of those perfect perfect fall-winter recipes that you must make for Thanksgiving. Because it’s super-simple. If you’ve never made gnocchi before, please trust me that it’s easier than you think…please don’t be intimidated by the “gn”

Two throaty letters THAT close together sometimes scare me too.

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But I promise you, it’s not bad at all. Here, let me hold your hand and walk you through it.

1. Mix together some canned pumpkin, lemon zest, salt, ricotta cheese, egg yolk and grated parmesan. In a separate bowl, add the flour. Now, here’s a secret shortcut. The recipe calls for “sifted flour” but I’m lazy. I don’t like to sift. I use a whisky-thingy to briskly whisk through the flour which breaks up any clumps. Does the same job. Plus, I like saying “briskly whisk.”
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2. Add some of the flour (not all) You’re gonna mix with a spatula until the flour disappears.

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3. Now add the rest of the flour and use your fingertips and lightly mix/knead. It’s a wet, sticky dough, but you’ll only do this for a minute. You can add more flour if it’s too sticky.

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4. How do you know when you’ve added enough flour? Press your finger into the dough. It should be slightly tacky but clean. Then divide that dough ball into 4…and roll out with your hands one of the sections into a 1-inch diameter, long snake.

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5. Cut into 1-inch pieces with a knife. Then you can use your fingers to lightly roll each piece to get them evenly sized. But seriously, this step is not necessary at all – you’ll be pan frying the gnocchi and any fancy handwork or groovy fork-marks will disappear anyways.

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6. Heat a pan with some butter, add gnocchi pieces, fry until both sides golden.

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7. After you fry all batches, clean the pan. Add new butter and olive oil. Fry the sage until fragrant. I like to remove the sage (you might like to eat that crispy herb and keep it in) Then whisk in balsamic vinegar. Pour over the gnocchi. THAT’S IT!

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8. Shave some parmesan and serve.

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See, I told you gnocchi was gneasy.

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Pan-Fried Pumpkin Gnocchi Recipe

The secret to gnocchi is to have a light hand in the mixing. Overworking the dough will result in chewy, tough gnocchi. Use a spatula to mix the dough and then your fingertips to just turn the dough a few times to incorporate the rest of the flour. If you don’t have a flour sifter or are just plain lazy like me, use a wire whisk to break up any clumps in the flour.

The brown-butter sage is incredible – it’s a rich recipe, and only a little bit of the fragrant browned butter sage is needed (it’s not meant to be a “sauce”). The balsamic vinegar in the sauce gives it a nice tang that cuts through the rich gnocchi. Use a good quality balsamic vinegar.

serves 4-6

1/2 cup skim milk ricotta
1/2 cup canned pumpkin
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving (use vegetable peeler)

Preheat oven to 300F

1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.

2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces.

3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.

4. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and discard if you want (or keep it in to eat — as many people in the comments below like to do!) To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.

5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

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Video: my boys bake Ina Garten’s Country Cake http://steamykitchen.com/4574-barefoot-contessa-strawberry-country-cake.html http://steamykitchen.com/4574-barefoot-contessa-strawberry-country-cake.html#comments Mon, 20 Jul 2009 07:45:25 +0000 http://steamykitchen.com/?p=4574 He knew EXACTLY what kind of cake he wanted for his 6th birthday. And it sure wasn’t Mommy’s same old shortcut, store-bought cake mix crap. You see, I’m so not a baker. I love my sweets…I just want someone else to bake it for me! The trouble with cooking for a living is that I’ve turned my boys into little ...

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He knew EXACTLY what kind of cake he wanted for his 6th birthday.

And it sure wasn’t Mommy’s same old shortcut, store-bought cake mix crap.

You see, I’m so not a baker. I love my sweets…I just want someone else to bake it for me! The trouble with cooking for a living is that I’ve turned my boys into little gourmands who turn their noses at cake mix! Sheesh!

And a little confession…because I’ve been caught by my 6 year old:

I’ve used the SAME EXACT choo-choo train cake mold for BOTH boys every single year for their birthdays. Same exact brand and flavor of cake mix too. For a while, it didn’t matter…when the boys were itty bitty teeny weenies ages 1-4yrs, it didn’t matter because at that age all they cared about was CAKE! Anything with sprinkles, frosting, chocolate or copious amounts of sugar was okay with them.

Plus, I didn’t think they would remember that they’ve had the same cake year after year. I knew I could get away with it for their 1st, 2nd, 3rd and 4th birthdays. #5 was a bit dicey, but thank goodness for the water balloon fights to distract him from the cake.

This year, for his 6th birthday, Andrew didn’t even want to take the chance that I would have anything to do with his cake. He declared that he and Nathan were going to bake his birthday cake by themselves and even told me, “no yucky cake mix, Mommy!”

Sheesh! Cake snobs!

So, the boys looked through my cookbooks and picked out Barefoot Contessa Strawberry Country Cake – we brought it over to my friend, Jan’s place. We celebrated two birthdays that day….Wilbur, Jan’s pot-bellied pig, turned 1 year old and Andrew turned 6.

The Birthday Boys

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Video: Andrew & Nathan make Barefoot Contessa Strawberry Country Cake

Yes, they really do bake. I gave them verbal instructions, but it was hands-on all them making the cake. I was in charge of the video camera, they wouldn’t let me touch any of the ingredients!

Barefoot Contessa Strawberry Country Cake Recipe

recipe from Ina Garten’sina-garten Barefoot Contessa Parties! Cookbook. Of course, Andrew modified the cake to include sliced marshmallows…and since Nathan snuck and ate half of the strawberries, we had to supplement with fresh peaches too.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda

For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced

DIRECTIONS:

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

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