Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Pork Belly Buns Recipe http://steamykitchen.com/22252-pork-belly-buns-recipe.html http://steamykitchen.com/22252-pork-belly-buns-recipe.html#comments Mon, 02 Jul 2012 12:30:00 +0000 http://steamykitchen.com/?p=22252 Recipe with step by step photos for Pork Belly Buns - learn a surprising cheater steamed bun recipe that my Mom taught me!

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Pork Belly Buns Recipe

  • Step by step photos – how to make caramelized pork belly
  • How to make Chinese steamed buns – plus a bonus cheater bun recipe using Pillsbury refrigerated dough (a secret ingredient!)
  • Top the pork belly with spicy fresh chilies, kimchi and a slather of sweet, sticky hoisin glaze

Pork Belly Buns is probably one of the biggest Asian food fads to hit American palates, right next to Korean Tacos and Bo-Ba Tea. It’s no surprise, since since pork belly is essentially where the much-loved bacon comes from. Slow-cooked pork belly is sliced and simmered in a sweet-savory Vietnamese caramel sauce and sandwiched between soft, pillowy steamed buns. But it doesn’t stop there – a hit of spice comes from kimchi and flash-fry of fresh chilies and green onions.

Pork Belly Buns Recipe chilies-and-onions

My version of Pork Belly Buns is sort of a mashup between three cultures: Vietnamese caramel braising sauce, Chinese steamed buns and pork belly and Korean kimchi. You won’t find a better combination of flavors or textures.

I’ve adapted the pork belly recipe from my buddy, John, of Food Wishes. Do you know John? If not, you must see his videos! He’s amazing. Plus, we have matching mustaches.

Pork Belly Buns Recipe kimchi

Those who live near a good Chinese market can find pre-made buns (usually frozen), but for the rest of us, I have 2 solutions for you. A flour mixture, specifically for steamed buns, is available in many Asian markets (there’s photos below). And if you can’t find that, a cheater recipe that I learned from my mom is also written for you using….get this…canned Pillsbury Buttermilk Biscuit dough. YES! Really!

Pork Belly Buns Recipe detail

Unfortunately, there’s no cheater recipe for the pork belly. But I swear, it’s all worth the effort.

Full disclosure here – THIS IS NOT A FAST RECIPE. Plan on an afternoon. Or you can slow-roast the pork belly one day and make the buns/finish the pork belly the next day, which is what I did.

How can you resist?!

Pork Belly Buns Recipe closeup

Pork Belly Buns Recipe

Caramel Braised Pork Belly

Ladies, gents, meet pork belly. It looks like bacon. Asian markets with a fresh meat counter will have pork belly. Otherwise you might have to request it from your meat man/woman.

Buy a nice slab of it – this recipe calls for 2 pounds – which will give you enough pork belly left over to enjoy with some ramen.

Pork Belly Buns Recipe pork belly raw

Season with salt and pepper on both sides. Not too much – just a nice sprinkle.

Pork Belly Buns Recipe pork belly seasoned

Wrap it up in 2 layers of tin foil. Wrap it nice and tight. You don’t want any of the juices or fat escaping.

Pork Belly Buns Recipe foil wrapped pork belly

Roast slow ‘n low: 275F for 2 hours. Do not open the package. You’ll lose all that precious liquid.

Then let it rest on the counter until cool enough to refrigerate (but remember, don’t open it yet! no peeking!) Refrigerate for a couple of hours or overnight.

Only after it’s fully chilled, then you can open it. This method will ensure that 1) the pork belly keeps its shape 2) no juices escape, which is important because that’s good flavor!

This is what it looks like after refrigeration:

Pork Belly Buns Recipe pork belly cooked

When you slice it, you’ll see what I mean about keeping its shape.

Pork Belly Buns Recipe pork belly slice

Slice into 1/2″ thick.

Pork Belly Buns Recipe pork belly fully sliced

Heat up a saute pan or wok swirl in a bit of oil and fry each slice on both sides until browned and the edges start to crisp up. Remove from pan.

Pork Belly Buns Recipe pork belly browned

Keep all that fat in the pan and you’ll use the fat to saute garlic, ginger, green onion (and fresh chilies if you want). Take care not to burn these aromatics!

Pork Belly Buns Recipe chili and onion flash fry

Now it’s time to make the caramel braising sauce. Whisk together fish sauce, soy sauce, rice vinegar, green onion, garlic, ginger and fresh chilies.

Pork Belly Buns Recipe caramel braising sauce

 Pour it sauce in.

Pork Belly Buns Recipe sauce in wok

Add the pork belly pieces back into the pan.

Pork Belly Buns Recipe pork belly in sauce

Let it simmer on low for about 20 minutes, covered.

Pork Belly Buns Recipe simmering

Resist the urge to just devour the entire thing.

Pork Belly Buns Recipe pork belly done

After that, you can just turn off the heat and let the pork belly hang out in the sauce until you’re ready to serve.

Pork Belly Buns Recipe set pork belly aside

 

How to make the steamed buns

I always start with a package of pre-mixed flour*. All you need to do is add sugar, milk and a bit of cooking oil. Easy. If you’re looking to make these buns from scratch, head over to my friend, Jen’s site Use Real Butter.

Cheater bun recipe is at the bottom of the post – which are just as amazing as these buns.

*Here’s another photo of different brand of mixed flour.

Pork Belly Buns Recipe bun ingredients

In a big bowl (you’ll need a big bowl!) Pour in the ingredients except for the flour. While mixing with a wooden spoon, pour in the flour mixture.

Pork Belly Buns Recipe pouring flour

Stir! Stir! Stir!

Pork Belly Buns Recipe stir stir stir

Keep stirring until it comes together like dough.

Pork Belly Buns Recipe dough coming together

Now use your hands to knead the dough for a few minutes in the bowl. Push with the palm of your hand towards the side of the bowl, lift dough, rotate and push again.

pssst…..yes, I give you permission to use a mixer + dough hook.

Pork Belly Buns Recipe knead dough

Once the dough becomes smooth, cover and let rise for 20 minutes.

Pork Belly Buns Recipe dough resting

It will rise and look like this:

Pork Belly Buns Recipe risen dough

Dust work surface with flour. Sprinkle a bit of flour on the dough.

Pork Belly Buns Recipe sprinkle flour

Cut into 8 pieces.

Pork Belly Buns Recipe dough in 8 pieces

And then cut those pieces in half, so you have 16 total.

Pork Belly Buns Recipe dough in 16 pieces

Roll into balls.

Pork Belly Buns Recipe dough balls

Keep balls covered! <– really important

Pork Belly Buns Recipe keep dough balls covered

Use a rolling pin or (ahem) a muddler. I prefer a smaller 1″ diameter rolling pin, but since I couldn’t find the one my mom gave me, I’m using a muddler. It will do. The giant rolling pin seems overkill on this itty bitty ball of dough.

Pork Belly Buns Recipe muddle the dough

Roll it out into an oval-ish shape.

It’s not completely round. There’s a reason for that. Just slightly oval.

Pork Belly Buns Recipe dough rolled into oval

The reason is because you’re gonna fold it in half into a half circle bun.

Pork Belly Buns Recipe folded into half circle

Place it on a parchment square. This makes sure that the bun doesn’t stick to the steamer.

Pork Belly Buns Recipe dough on parchment

Keep ’em covered until ready to steam! <– important too

Pork Belly Buns Recipe keep dough covered

To steam the buns, get a wok.

you: HEY. That’s a nice wok!

me: Really!? oh thanks! It’s the brand spankin’ new STEAMY KITCHEN WOK!!!

you: OMG. that’s awesome.

me: I know, right?! It’s the perfect wok. It even comes with the steamer rack.

Ok ok ok….back to the program. Fill the wok or large, wide pot with a inch-ish of water. Place a rack on top – or something to prop up a plate in the pot. I’ve been known to use 3 shot glasses or a can of tuna (without the tuna, of course).

Pork Belly Buns Recipe Awesome Wok

Place a plate on top of the rack.

Pork Belly Buns Recipe steaming plate

Put buns on plate (don’t over crowd – they puff up when they cook).

Pork Belly Buns Recipe buns on plate

Cover and steam for 15 minutes.

Pork Belly Buns Recipe buns steaming

They’ll puff up like this!

Pork Belly Buns Recipe hot steamy buns

Let ’em cool.

Pork Belly Buns Recipe buns cooled

Like clouds….

Pork Belly Buns Recipe buns done

 

How to make the chili/green onion topping

Chopped green onions + fresh chilies of your choice + vinegar + salt in a heat-proof bowl.

Pork Belly Buns Recipe green onions and chilies

In a small saucepan, heat 2 tbl of cooking oil until smoking. Yes – make sure you wait until you start seeing wisps of smoke.

But don’t set off your fire alarm, or start a fire. Keep yer eye on the oil!

Once it starts smoking, immediately pour the oil into the bowl. Carefully.

Pork Belly Buns Recipe adding hot oil

Magic happens! The hot oil sizzles, crackles and POWS! the green onion and chili, releasing its flavors without burning them.

Pork Belly Buns Recipe see it sizzle

You might also want some sweet hoisin sauce so spread on the buns.

Pork Belly Buns Recipe hoisin sauce

Take a bun, open it up and spread just a bit of hoisin sauce. Add a piece of pork belly, top it with the chili/green onion. Sneak in a bite of kimchi.

Enjoy.

Pork Belly Buns Recipe enjoy it

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Pork Belly Buns Recipe

Servings: Makes 16 buns, serves 8 as appetizer/side dish Prep Time: 1 hour + overnight chill in refrigerator Cook Time: 2 hours
pork-belly-buns-recipe-8378.jpg

For cheater buns using Pillsbury Buttermilk Biscuits - see note below the recipe.

Ingredients:

FOR THE PORK BELLY
1 slab pork belly (about 2 pounds)
1 tablespoon cooking oil
2-3 cloves garlic, finely minced
1 tablespoon finely chopped fresh ginger
1 fresh chili pepper, minced (optional)
1 green onion, chopped
1/4 cup packed brown sugar
2 tablespoons rice vinegar
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1/2 cup water


FOR THE BUNS
14 ounce package of steamed bun flour (banh bao)
+ ingredients as per package instructions (I used milk, sugar, oil)
3 tablespoons all-purpose flour for dusting work surface
16 squares of parchment paper (about 4"x4")FOR THE CHILI SAUCE
1 stalk green onion, minced
1 fresh chili, minced or sliced very thinly
1 teaspoon rice vinegar (or white vinegar)
1/4 teaspoon salt
2 tablespoons cooking oil
3 tablespoons hoisin sauce
Kimchi (optional)

Directions:

1. Preheat oven to 275F. Wrap the pork belly in heavy tin foil (or use 2 layers). Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days.

2. Unwrap the pork belly, and slice into 1/2" pieces

3. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.

4. Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining.

5. Turn the heat to medium-low. Add in the garlic, ginger, chiles (if using) and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan.Return the pork belly slices back into the wok and let simmer for 10 minutes.

FOR THE BUNS
1. Follow the directions on the package to make the dough, cover and let rise for 20 minutes.

2. Sprinkle clean work surface with the all-purpose flour. Place the dough on work surface and cut into 16 equal pieces. Roll each piece into a ball and keep all balls loosely covered with plastic wrap or towel. You'll work with 1 ball at a time, keeping the rest covered.

3. Use a rolling pin to roll out each ball into an oval, about 4"x3". Fold the oval in half to create bun shaped. Place on parchment square. Keep covered loosely with plastic wrap or towel to prevent drying out. Repeat with remaining dough.

4. Prepare steamer (see photos above). Steam the buns for 15 minutes. You'll have to steam in 2 or 3 batches (avoid overcrowding the buns).

FOR THE CHILI SAUCE
Place the green onion, chili, vinegar and salt in a small heatproof bowl. In a small saucepan, heat the cooking oil until smoking, remove from heat and immediately pour on top of the green onion mixture. Please be careful, the oil will bubble and crackle.

To serve, carefully open each bun, spread a bit of hoisin sauce in the bun. Add a slice of pork belly and top with the chili sauce. Add a bit of kimchi if desired.

How to make steamed buns with Pillsbury Buttermilk Biscuit Dough

My friend, Isabelle, came over for dinner and she arrived the same time I was popping open this can of Pillsbury Biscuit dough. Even though my mom told me to use this dough 9 years ago, I had never experimented with this.

So Isabelle’s sitting at the counter, enjoying her wine and watching me roll these balls and I’m like, “This is SO NOT GOING TO WORK” — “I bet you $10 that this canned dough will fail miserably.”

Lesson learned: never doubt my Mom. They were just as tasty as the dough mixture – and they looked better with smooth, pillowy texture.

This will make 20 buns, however, they will be just a bit smaller than the buns I’ve made above – just make sure you cut the pork belly into thinner slices.

2 tablespoons all-purpose flour for dusting work surface
2 cans Pillsbury Buttermilk Biscuit dough (7.5 ounces each)
20 parchment squares (about 4″x4″)

1. Dust work surface with the flour. Open the can of dough. Separate out the biscuits – there should be 10 in each can.  Keep the dough covered loosely with plastic wrap or towel. Roll each biscuit into an oval and fold in half. Place on parchment square. Keep covered until ready to steam.

2. Prepare steamer as shown above in photos. Steam the buns for 12 minutes. You’ll steam the buns in batches, avoid overcrowding the plate while steaming otherwise the buns will stick to each other.

Use Pillsbury Buttermilk Biscuits:

Pork Belly Buns Recipe quick buns

Roll each biscuit out to oval-ish shape

Pork Belly Buns Recipe oval biscuit

Fold in half and place on parchment square:

Pork Belly Buns Recipe folded biscuits on parchment

Steam:

Pork Belly Buns Recipe steamy biscuit buns

Fluffy!

Pork Belly Buns Recipe puffy quick buns

Gorgeous. Brilliant trick, Mom!

Pork Belly Buns Recipe quick buns done

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Miso Mashed Potatoes http://steamykitchen.com/21223-miso-mashed-potatoes-recipe.html http://steamykitchen.com/21223-miso-mashed-potatoes-recipe.html#comments Thu, 05 Apr 2012 18:36:57 +0000 http://steamykitchen.com/?p=21223 You know the beginning stages of falling in love? That exhilarating, “I’ll stop the world and melt with you….” feeling (that’s for my Modern English fans). Well, back on 8/8/08, my birthday a few years ago, I fell in love all over again with my husband. The morning of my birthday, he told me, “pack your bags, we’re going on a ...

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Miso Mashed Potatoes Recipe

You know the beginning stages of falling in love? That exhilarating, “I’ll stop the world and melt with you….” feeling (that’s for my Modern English fans).

Well, back on 8/8/08, my birthday a few years ago, I fell in love all over again with my husband. The morning of my birthday, he told me, “pack your bags, we’re going on a surprise trip!”

I’m like, “YAY! How fun!” But of course super-neurotic control-freak me went a little crazy.

Where are we going? Who’s going to take care of the kids? What do I pack? Who’s going to water my garden? Get the mail? Take the kids to school? Who will feeeeeeeeed my babies? Tellmetellmetellmeeeeeeee!!!!

Scott had it all taken care of. Like clockwork, the nanny rang our doorbell, the kids were hugging me goodbye, boarding passes were printed out (but not shown to me) and the car was packed.

I just had to force myself….pry myself away….and just go with the flow. Well, it turned out that we were headed to Las Vegas with reservations at a restaurant that I’ve been dying to try, Japonais at the Mirage. One of the side dishes was a mashed potatoes – savory, nutty, creamy and buttery. The funny thing was that you couldn’t really tell straight away what flavored the mashed potatoes and I had to ask the server for the secret ingredient, which he happily gave.

Miso paste.

Absolutely divine. Umami to the max. And still to this day, it’s one of my favorite ways to have potatoes.

As I’m writing this post, I’m gettin’ those same goosebumpy feelings – for my husband (not the potaotes). Scott rocks my world.

Miso Mashed Potatoes

Crazy easy to make. Basically, make mashed potatoes the same way you’ve always been making them, but stir in miso paste.

I’ve made this recipe for my client, Miso & Easy, who makes a super-convenient prepared miso that comes in a squeeze bottle. The same company is also the maker of best-selling miso paste called Marukome. You can use either product in this recipe.

Ingredients:

Okay, time to have a little fun here. Use any type of potatoes – white, russet or reds work best. Any type of fresh herbs- chives, tarragon, parsley or green onion. Cream or milk.

The first step is to boil the potatoes and them mash them.

Add in the butter and miso.

Pour in the milk.

Throw in some fresh chives.

No gravy, salt or pepper needed. The miso paste provides all the flavor.

Miso Mashed Potatoes Recipe

By the way, I’m serving the Miso Mashed Potatoes with Ham with Grilled Peaches Recipe.

 

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Miso Mashed Potatoes Recipe

Servings: 6 Prep Time: 5 minutes Cook Time: 25 minutes
miso-mashed-potatoes-recipe-feature-7458

You can use either Miso & Easy (ready made miso in convenient bottle) or regular miso paste that you can find at grocery stores (usually in refrigerated section near tofu) or health food stores (like Whole Foods).

Ingredients:

2 pounds red potatoes, scrubbed
2 tablespoons butter
2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
2 tablespoons milk
2 teaspoons minced fresh chives, parsley or green onion

Directions:

In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork.

Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso (needs more flavor) or milk (too thick) if needed.

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Cauliflower Mashed “Potatoes” http://steamykitchen.com/20966-cauliflower-mashed-potatoes-recipe.html http://steamykitchen.com/20966-cauliflower-mashed-potatoes-recipe.html#comments Mon, 12 Mar 2012 05:17:44 +0000 http://steamykitchen.com/?p=20966 We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy. When I made it for the family, they loved it but ...

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Mashed Cauliflower Potatoes Recipe

We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy.

When I made it for the family, they loved it but all agreed that we shouldn’t call it Mashed “Potatoes” but just simply Mashed Cauliflower – it’s tasty on its own merit without having to degrade it to a quote-potato-end quote status.

Yummy Mashed Cauliflower Potatoes Recipe

I like the mashed cauliflower to be a little chunky (like I like my mashed potatoes) so instead of using an immersion blender, I just use a potato masher to mash and stir with the butter and sour cream.

A little chunky Mashed Cauliflower Potatoes Recipe

Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish.

Mashed Cauliflower Potatoes Recipe with chives

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Cauliflower Mashed "Potatoes" Recipe

Servings: 4 Prep Time: 8 minutes Cook Time: 20 minutes
Cauliflower Mashed "Potatoes"

Ingredients:

1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chives

Directions:

1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

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Crepes with Salted Lemon Butter Caramel http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html#comments Mon, 23 Jan 2012 18:47:42 +0000 http://steamykitchen.com/?p=20376 I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I ...

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I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger.

Sometimes, I’ll be typing a sentence that my brain is thinking, but my fingers know better and my ring finger is already reaching for the delete button even before I finish the thought.

For this book, I’ve decided to keep my sanity, and instead of trying to develop, write, style and shoot the book all by myself, I’m going to get some help. My best friends, Todd and Diane are comin’ to help me style – all the pretty stuff like plates, linens, table settings. I’ll be shooting the photos myself, but I’m gettin’ loads ‘n loads of help from some of the best photographers in the business.

I love my friends.

We’ve also convinced Jenna from Eat Live Run to come along and help out. All I have to do is feed her….and she’s gonna help me in the kitchen!

The crew is coming in on Monday and we’re aiming to shoot an ambitious 12 recipes per day. So, if you happen to see an odd tweet or facebook post from my husband or sons, “Mommy is going CRAAAAZY!” you’ll know why.

Less than a week before they arrive and I’m already a giddy-excited wreck. I’ve been sugar and carb loading to deal with the nerves, wouldn’t you!? With a bag of Meyer lemons (thanks Julie!) in the refrigerator, my friend Kelly and I made these Crepes with Salted Lemon Butter Caramel.

My coping mechanism looks like this:

 

 

Sweet, tart and drippy.

Oh and crisp too:

The eggs were from our hens – 4 hens out of 5 are laying daily, the olive green is from Olivia Superstar.

The crepe recipe is from Martha Stewart, why mess with perfection? Her Lemon Caramel Sauce with Candied Lemons were a bit too fussy for me, so we’ve made a one-pan, 5 minute Salted Lemon Butter Caramel instead.

Crepes with Salted Lemon Butter Caramel

The batter should be thin, like this.

To cook the crepes, add butter to a non-stick pan on medium heat.

When the butter begins to bubble, add 3 tablespoons of batter to the middle of the pan. If you have a smaller pan, use less.

Go ahead and tilt the pan this way and that to get the batter to spread evenly and thinly on the surface.

After a minute, it’s time to flip. I’ve found that an ultra thin metal spatula really works well (just be careful as you’re working with a nonstick pan). You could also use a butter knife as well – the thinner the better to get under the very delicate crepe.

And I use another spatula to help it along.

And flip in one piece.

You can keep the crepes warm in the oven while you make the rest of them.

The Salted Lemon Butter Caramel is so super simple to make – butter, brown sugar, lemon and sea salt.

Slice and remove the seeds.

Get your butter nice ‘n bubbly and add the brown sugar.

Snuggle in the lemon slices, sprinkle with sea salt.

Let ’em cook!

At the very end, add in the lemon juice.

Serve over the crepes.

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Crepes with Salted Lemon Butter Caramel Recipe

Servings: 4-6 (makes about 15 crepes) Prep Time: 10 minutes Cook Time: 35 minutes
lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

Adapted from Lemon Crepes by Martha Stewart

Her original recipe recommends refrigerating the batter for 2 hours, however we skipped this step (we couldn't wait) and the crepes turned out beautifully.

If you find that your crepes are too thick, add a tablespoon of water to the batter to thin it out a bit more.

I use salted butter, if you're using unsalted butter, add a pinch of salt to the crepe batter.

Ingredients:

FOR THE CREPES
3/4 cup all-purpose flour
1/4 cup granulated sugar
3 large eggs
1 1/4 cup milk
8 tablespoons melted butter, divided
1/4 teaspoon vanilla extract
FOR THE SALTED LEMON BUTTER CARAMEL
4 lemons, divided
4 tablespoons butter
generous pinch of sea salt
1/3 cup brown sugar
fresh mint or thyme, for garnish

Directions:

To make the Crepes:

1. Preheat oven to 200F.

2. In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.

3. In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).

4. Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.

5. Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.

To make the Salted Lemon Butter Caramel:

1. Juice only 2 of the lemons (the other 2 lemons will be used in next step) to get 2 tablespoons of lemon juice.

2. With the remaining 2 lemons, slice 1/4" thick.

3. Heat a frying pan over medium-high heat and add the butter. When the butter begins to bubble, add in the brown sugar and sea salt and whisk until incorporated. Add the lemon slices to the pan and let cook for 2 minutes each side. Pour in the lemon juice and let simmer for an additional 2 minutes. Pour over folded crepes, garnish with fresh mint or thyme and serve immediately.

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Bananas Foster French Toast http://steamykitchen.com/17441-bananas-foster-french-toast.html http://steamykitchen.com/17441-bananas-foster-french-toast.html#comments Mon, 01 Aug 2011 14:09:36 +0000 http://steamykitchen.com/?p=17441 A step-by-step recipe for bananas foster french toast with brioche bread from Simply Zov cookbook.

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I’ve had the Simply Zov Cookbook: Rustic Classics with a Mediterranean Twist for the past couple of months, right here on my desk, simply because I can’t bear to retire it the bookshelf. We’ve made 3 of the recipes so far, and all 3 have become part of our regular rotation – just last night we enjoyed a Watermelon Salad with cucumbers, feta and tomatoes <– recipe!

It turns out that I actually got to meet Zov at the IACP Conference in Austin – she was sitting right next to me, attending an SEO roundtable discussion I was teaching! I asked Adam and Joanne to choose a recipe from the book to make, this Bananas Foster French Toast called out to them immediately. Enjoy! ~Jaden

 

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Bananas Foster French Toast

Technically, this recipe serves 6, but we loved it so much, we finished all 6 servings in one day, just between the two of us, seriously.

To make the French Toast, start with the banana sauce, which is so simple, but so good! You will need bananas, brown sugar (we used dark brown sugar)  a whole stick of butter and just a touch of water.

Banana Sauce Ingredients

We chose a pan with a lid then melted the butter over medium heat.

Next, we added the brown sugar and whisked it into the melted butter, within a minute the sugar dissolved into the butter, giving us the base of our sauce.

Now, just to smooth things out even more, we added a couple tablespoons of water.

Then, we covered the sauce, took it off the heat and set it aside while we made the French toast.

Now for the French toast: We used a loaf of brioche, a rich bread with high egg and butter content. Another great choice would be Challah Bread. You will also need eggs, egg yolks, milk, cream, vanilla extract and more butter when cooking.

French Toast Ingredients

We soaked slices of the brioche in a custard, here is how we made it. First, add 3 whole eggs.

Then, 3 egg yolks.

Whisk both the whole eggs and yolks until smooth.

Now, add a 1/2 cup of milk and 1/4 cup of cream.

Next, one teaspoon of vanilla extract goes in.

Whisk everything together, then prepare the brioche. Slice the bread into 1/2-inch-thick slices.

Next, we found a pan large enough to fit the slices of bread. This just helped with keeping clean. Line the slices up so they are ready for the custard.

Now pour all of the custard over the slices of brioche. Allow the bread to soak up the custard, flipping the bread slices to make sure both sides of the bread are covered.

Melt a tablespoon of butter in a non-stick pan over medium heat.

Add a slice (or two, depending on pan size) of the bread. Cook for about 3 minutes or until golden brown.

Flip and cook another 3 minutes, or until golden brown and cooked through.

Since we were cooking each slice one-by-one, we kept our oven at 200 degrees F in order to keep each slice warm once cooked. This is a good trick for pancakes, too!

Now that all the bread has been cooked, we finish the sauce. Slice four bananas pretty thick so when added to the sauce they will not fall apart.

Add the bananas to the sauce from earlier. Place the pan over medium heat and cook for a few minutes.

Serve and enjoy!

So Good!!

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Bananas Foster French Toast

Servings: serves 6 Prep Time: 10 minutes Cook Time: 20 minutes
bananas-foster-french-toast-recipe

Ingredients:

Banana sauce:
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slicesFrench toast:
3 large whole eggs
3 large egg yolks
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) brioche or challah bread
3 tablespoons (about) unsalted butter
Whipped cream (optional)

Directions:

Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast.

Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard.

Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch.

To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired.

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Greek Style Mac ‘n Cheese http://steamykitchen.com/14735-greek-style-mac-n-cheese.html http://steamykitchen.com/14735-greek-style-mac-n-cheese.html#comments Mon, 28 Mar 2011 17:55:26 +0000 http://steamykitchen.com/?p=14735 Recipe for Greek Style Mac and Cheese, loaded with olives, feta cheese, sundried tomatoes and spinach.

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Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. I love Angie’s blog – her recipes are simple and happy – check out these colorful Springtime Flower Treats perfect for kids and the Nutella Mug Cake!!!!

This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese.

Enjoy!

Jaden

 

Greek Style Mac and Cheese

by Angie McGowan, Eclectic Recipes

I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. I have been following Steamy Kitchen ever since I started blogging, and have picked  up many tips and tricks not only about food and cooking, but also about photography, blogging and all the other aspects of social media. Jaden is such a huge inspiration to me, and always there when I need a bit of advice in this much to complicated world of food blogging.

So I guess your wondering who I am.  My name is Angie and I have been blogging for about 2 years now. My blog is Eclectic Recipes, and I am also a daily contributor to Babble’s Family Kitchen. I grew up in rural north Florida, which is very southern and much more like rural Alabama or Georgia than south Florida. I grew up eating very southern foods. We raised catfish, chickens, goats, pigs and cattle (although not all at the same time). We had pecan trees, fruit trees and a prized persimmon tree. We had a huge garden with just about everything, and what we didn’t grow, we would get at local u-pick type farms.

I currently live in Orlando, Florida with my husband and three year old son, Julien. Although we don’t have any space for a garden yet, I try to plant as many herbs as I can in containers. I can’t wait until we have a good-sized yard where I have room for at least a small garden. When I’m not in the kitchen, I enjoy crafts, movie night with my family, and outdoor family activities like hiking, boating and skiing.

My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I like to experiment with using different cheeses, adding different vegetables, bits of ham or chicken, and even sometimes tuna. This is my Greek style mac and cheese. I used feta and  creamy havarti with dill to make the cheese sauce.

I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. I also added some good pitted kalamata olives, a few capers, a bit of sun-dried tomatoes and lots of fresh spinach. This made the perfect quick fix vegetarian meal, and since it’s mac and cheese, it will even satisfy your little picky eaters.  I served this as a main dish, but you could add some grilled chicken and a small Greek salad if you’d like.

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Greek Style Mac and Cheese

Servings: 6 Prep Time: Cook Time:
greek-mac-cheese-feature-image

by Angie McGowan

Ingredients:

1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
One 10 ounce bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
One 8 ounce package feta cheese, crumbled
1 - 12 ounce jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoon sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs

Directions:

1. Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.

2. While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.

3. Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.

3. Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.

 

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Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries http://steamykitchen.com/14582-meyer-lemon-clouds-with-lemon-whipped-cream-and-fresh-blueberries.html http://steamykitchen.com/14582-meyer-lemon-clouds-with-lemon-whipped-cream-and-fresh-blueberries.html#comments Wed, 16 Mar 2011 15:12:26 +0000 http://steamykitchen.com/?p=14582 Beautiful, light and simple recipe for Meyer Lemon Clouds.

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Meyer Lemon Cloud Pudding


Attention big television network bosses: This beautiful lady, Miri Leigh, will be the next big lifestyle star! She’s already filmed a pilot shows for a cooking and entertaining show and I’d just love to see that lovely face on national television. When I first “met” Miri online and browsed around her site, I noticed one thing. Everything about her exudes happiness, but not just a polite smile happy, but vivacious and ready to embrace any adventure. She’s also newly in love too and reading her emails just give me tingles – I’m thrilled for her.Some of the recipes that I’ve pinned on my wall to make include Pflaumenkuchen (even though I can’t pronounce it) a German plum cake that I think my Mother in Law would love, and Heidi and Jason’s Love Pie – I have never seen a pie more beautiful than this!Miri has chosen to share with you her Meyer Lemon Clouds with Whipped Cream and Fresh Blueberries recipe – it matches her vibrant personality perfectly! Enjoy! ~Jaden

Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries

by Miri Leigh

Oh, what an honor it is to be guest posting here on Steamy Kitchen! You’re probably wondering who I am and what I’m all about. Obviously, I’m all about food, probably just like you. I’ve been cooking and baking since I was old enough to push a stool up against the kitchen cabinets and pull down my older sister’s long-since-abandoned 1960s Betty Crocker Cookbook for Boys and Girls. As the child of working parents, I used to come home from school to bake chocolate chip cookies while my younger sister played in the other room with Barbies. Later I went to culinary school and then owned my own business making wedding cakes and birthday cakes. Today, as a blogger [ttp://www.mirileigh.com/], develop recipes, teach pastry classes, and occasionally make (very amateur!) cooking videos that I post on YouTube [http://www.youtube.com/user/miriamleigh?feature=mhum]. Recently, I’ve starred in two pilot television projects for cooking programs and am hoping (hoping, hoping, hoping!) for a network deal soon.

I’m a food person. I’m an eater. I’m a gardener. I’m a teacher. I love to make beautiful things that taste good to eat, and I love to bring together the people I care about for seasonal, healthy meals. I love the connections and conversation that are fostered by food and the togetherness of eating.

And another thing I am? A brunch-a-holic. I love the concept in general – sunshine, good friends, plenty of food, and… an excuse to overeat early in the day when there’s still time to nap work it off later. There are dozens of excuses to host a brunch this time of year, Easter of course being the first one that comes to mind. But if you can’t wait for the holiday, or if you don’t happen to celebrate it, just pick any ol’ sunny Sunday morning to whip up a hearty meal, invite some friends over, and pull some chairs out onto the patio. That’s what I do pretty much every chance I get. You see, I live in a tiny cottage apartment that isn’t even big enough for a kitchen table, let alone formal dining. If I have friends over for an evening meal we eat on the couch, a couple of folding chairs and some cushions on the floor. But what I do have is a garden. And a patio. So brunch is pretty grand. I set a formal table outdoors (as formal as an outdoor table might be, anyway), break out my grandmother’s silver, and pop open a bottle of champagne.

And for dessert, always my signature springtime favorite: Meyer lemon clouds with lemon whipped cream and fresh blueberries. They’re light, perfectly sweet and require less than ten ingredients. Brunch just isn’t the same without them.

recipe for meyer lemon clouds whipped cream blueberries

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Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries Recipe

Servings: 6 Prep Time: Cook Time:
recipe for meyer lemon clouds whipped cream blueberries

Recipe from Miri Leigh.

Ingredients:

For the meyer lemon clouds:
1/2 cup plus 2 tablespoons sugar, divided
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup plus 2 tablespoons fresh Meyer lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons 2% milk at room temperature
1/4 teaspoon saltFor the whipped cream:
1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice
1 cup fresh, washed blueberries for garnish

Directions:

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.

To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.

Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.

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Yorkshire Pudding Recipe http://steamykitchen.com/12560-yorkshire-pudding-recipe.html http://steamykitchen.com/12560-yorkshire-pudding-recipe.html#comments Thu, 09 Dec 2010 13:56:32 +0000 http://steamykitchen.com/?p=12560 How can you have a Prime Rib dinner without the traditional accompaniment, Yorkshire Pudding? This Yorkshire Pudding Recipe makes poofy, airy pastry popovers! The pancake-thin like batter and the beef fat from cooking the Prime Rib Roast is used to make these breads. Instead of buying a popover pan, I just used a muffin tin. My goal was to get Yorkshire ...

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How can you have a Prime Rib dinner without the traditional accompaniment, Yorkshire Pudding? This Yorkshire Pudding Recipe makes poofy, airy pastry popovers! The pancake-thin like batter and the beef fat from cooking the Prime Rib Roast is used to make these breads. Instead of buying a popover pan, I just used a muffin tin.

My goal was to get Yorkshire Pudding to stay mile-high all throughout dinner — most of the recipes I’ve used caused the pastry to sadly deflate by the time you bring the tray to the table — but not this one.

Okay, there was ONE sad looking Yorkshire Pudding — the one on the bottom right — but that was because I ran out of batter and that poor runt  only got half the required batter.

Slather with butter on top and take a bite — the inside is actually so airy that it’s almost hollow!

And to prove that these babies didn’t deflate, here we are halfway through Christmas dinner….only 4 left.

Then two….

Then little boy fingers snag one….

The last one, still puffy and perky.

This Yorkshire Pudding Recipe is from Cook’s Illustrated. The secret to these puffs is to follow the directions exactly! :-)

Alternative to Making Yorkshire Pudding

A similar recipe, these Cheese Puffs or (Pâte à Choux) are incredibly simple to make. I like to add shredded Gruyere cheese to the Pâte à Choux batter to make Gougeres. These would be perfect for your dinner if you’re not up for making the Yorkshire Pudding.

 More recipes to explore

Perfect Prime Rib Roast Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Recipe on the Rotisserie (Steamy Kitchen)

Roasted Garlic Mashed Potatoes Recipe (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Butter-Bated Rib Eye Steaks (Food & Wine)

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Yorkshire Pudding Recipe

Servings: 6 (Makes 12 large (muffin sized) Yorkshire Puddings) Prep Time: 5 minutes Cook Time: 30 minutes
yorkshire-pudding-popover-recipe

Do this recipe by hand, you want a light touch as you're mixing in the flour.
Adapted from Cooks Illustrated. Oh and pssst....I've even made them with bacon drippings when I wasn't in the mood for making prime rib....delish! but don't tell anyone I said that! ;-)

Ingredients:

3 large eggs, at room temperature
1 1/2 cups milk, at room temperature
3/4 teaspoon table salt (1 1/2 teaspoons kosher salt)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces), sifted
3 tablespoons beef fat (from your Prime Rib Roast)

Directions:

1. In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at room temperature for 30 minutes and up to 3 hours.

2. When the prime rib roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450F.

3. Stir 1 tablespoon of the beef fat into the batter.

4. In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot.

5. Carefully take out pan (careful! it's hot!) and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown.

6. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.

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Roasted Garlic Mashed Potatoes http://steamykitchen.com/12025-roasted-garlic-mashed-potatoes.html http://steamykitchen.com/12025-roasted-garlic-mashed-potatoes.html#comments Tue, 16 Nov 2010 20:42:22 +0000 http://steamykitchen.com/?p=12025 ‘ I know people are very passionate about how they like their mashed potatoes – there’s the soft, smooth ‘n creamy camp and then there’s the hearty, full textured camp. Me? I like ’em full flavored, skin-on and with roasted garlic. But I think most people will agree that a meal with roasted chicken or turkey is incomplete without the ...

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I know people are very passionate about how they like their mashed potatoes – there’s the soft, smooth ‘n creamy camp and then there’s the hearty, full textured camp. Me? I like ’em full flavored, skin-on and with roasted garlic.

But I think most people will agree that a meal with roasted chicken or turkey is incomplete without the mashies, as my kids like to call them.

To please as many people as I can, I’ll give instructions for both the smooth/soft/creamy and the hearty/skin-on mashed potatoes. You can decide what you want to make!

How to Make Roasted Garlic Mashed Potatoes

First, the garlic. Lop off the top 1/2″ of the garlic to expose the cloves.


In the tin foil, drizzle some olive oil.

Close it up and roast at 400F for 30 minutes or so.

It should look like this – tender, soft and slightly browned. Let it cool for a bit.

Then use your hands to squeeze out the roasted garlic. It should pop right out!

Stir into the mashed potatoes, recipe below.

More great recipes to explore

Pioneer Woman’s Buttermilk Biscuits (Steamy Kitchen)

Perfect Prime Rib Recipe (Steamy Kitchen)

Cheesy Tater Tots (Sweet and Savory by Shinee)

Vegan Fettuccine Kalefredo (Oh My Veggies)

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Roasted Garlic Mashed Potatoes Recipe

Servings: 6 Prep Time: 5 Cook Time: 35
Roasted Garlic Mashed Potatoes Recipe

If you're roasting garlic, you might as well roast more than one head...you can use the rest for other recipes (it will store in the refrigerator for a few days) or just spread the soft, warm, mellow garlic over toasted baguette.

Ingredients:

1 head garlic
1 teaspoon olive oil
4 medium russet potatoes, skin-on scrubbed (for creamy mashed potatoes, peel the potatoes)
3-4 tablespoons butter
1/4-1/2 cup milk or heavy cream (or more)
1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
1 teaspoon minced fresh chives

Directions:

1. Preheat oven to 400F. Cut off the top 1/2-inch of the garlic off. Lay garlic on piece of tin foil, drizzle olive oil over garlic cloves and close tin foil. Roast for 30 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves. Coarsely chop.

2. In the meantime, place the potatoes in a large pot and cover with water by 1 inch. Cover and bring to boil and cook for 20-25 minutes over medium heat, until you can easily pierce the potato with a fork with very little resistance. Drain potatoes.

3. For Hearty, Skin-On Mashed Potatoes: Return the potatoes to the pot over low heat, add 3 tablespoons butter, 1/4 cup milk, salt and roasted garlic. Use garlic masher to mash. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.

4. For Creamy and Smooth Roasted Garlic Mashed Potatoes: In the pot, add 4 tablespoons of butter, 1/2 cup of heavy cream, salt and roasted garlic and turn the heat to low. Use a potato ricer to mash the potatoes into the pot. [TIP: If you find that the potatoes need a little more cooking, just put them in the microwave for an additional 2 minutes]. Stir the potatoes. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.

 

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Pioneer Woman’s Buttermilk Fried Chicken http://steamykitchen.com/6403-pioneer-womans-buttermilk-fried-chicken.html http://steamykitchen.com/6403-pioneer-womans-buttermilk-fried-chicken.html#comments Thu, 29 Oct 2009 04:06:00 +0000 http://steamykitchen.com/?p=6403 I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight ...

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I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight up. And it’s all thanks to my good friend Ree of The Pioneer Woman, who just came out with her very first cookbook called The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl.

One of the best parts of blogging is the sisterhood bond that blossoms between us gals. Ree is one of my bloggah-sistahs who will bring over a bunch of cheap single-serve generic wine from the corner market in a brown baggie and chocolate candy to our hotel room and giggle until the late hours with the gals. I love that we’re both on our book tours at the same time, me takin’ on the big cities of the two coasts and she taking her entire family to blanket the middle of the U.S.

If you are lucky enough to be near any of the cities that Ree and family will stop at, please do go seek her out. She’s loving, genuine and I promise she’ll make you giggle too.

I promised Ree that I wouldn’t ethnic-tize her fried chicken and she promised me she wouldn’t try to country-tize my Chinese Broccoli and Beef when she cooked from my book! I’m proud to say that despite all the temptations of my spice drawer, I kept true to my word.

How to make Buttermilk Fried Chicken

After mixing the flour with the spices, pour in the buttermilk and milk mixture. Use a fork to stir it up a bit until it’s a crumbly, shaggy mess. Shaggy is good. Shaggy means maximum crisp, crunch and happy times.
buttermilk-fried-chicken-pioneer-woman-005.jpg

Now take a piece of buttermilk-soaked chicken and cover it in that flour mixture. Notice I didn’t say “dip” – you want to press that flour into that chicken good! More flour = more happiness.
buttermilk-fried-chicken-pioneer-woman-009.jpg

 

Heat up your oil and in goes the chicken, just a few pieces at a time so that it’s not overcrowded.
buttermilk-fried-chicken-pioneer-woman-010.jpg

Now cover the pan up. I’m soooo cowboy. I own a Lodge!

buttermilk-fried-chicken-pioneer-woman-012.jpg

Fry for a few minutes, uncover and remove the fried chicken to a baking rack sitting on top of a baking sheet. Once all your chicken is fried, let it bake in the oven to finish cooking.

Do you now see how shaggy = the highest form of enlightenment? This is Buttermilk Fried Chicken, unplugged, unaltered, unethnic-tized, ungourmet’d

buttermilk-fried-chicken-pioneer-woman

Directly after the buttermilk fried chicken dinner, Andrew and Nathan wrote Ree a little note:

buttermilk-fried-chicken-pioneer-woman-046.jpg

Dear Mrs. Pioneer Woman,

buttermilk-fried-chicken-pioneer-woman-037.jpg

We love your buttermilk fried chicken. If you have any openings at the The Pioneer Woman Ranch, we will come work for you if you feed us fried chicken every day.
We aren’t cowboys, but we sure learn fast. I think we have the right skills and in fact our lives are very much the same as yours.

buttermilk-fried-chicken-pioneer-woman-035.jpg

You wrestle cattle. We wrestle and beat up each other:

buttermilk-fried-chicken-pioneer-woman-32.jpg

We can brush your horsies like we brush our friend’s pet pot-bellied pig, Wilbur.

buttermilk-fried-chicken-pioneer-woman-81.jpg

We’ll even scoop porch poop for you. We scoop poop from our hermit crab tank.

buttermilk-fried-chicken-pioneer-woman-15.jpg

And if Oklahoma is anywhere near the ocean, we can even catch dinner.

buttermilk-fried-chicken-pioneer-woman-035-2.jpg

BIG HUGS & LOVE,

ANDREW AND NATHAN

Um, uh, okay, that letter actually worked.

buttermilk-fried-chicken-pioneer-woman-021.jpg

 

Do you need some sides to go with that?

My very best mashed potatoes recipe.

Very Best Mashed Potatoes Recipe

Pioneer Woman’s Buttermilk Biscuits

pioneer-woman-buttermilk-biscuit-048

 

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Pioneer Woman's Buttermilk Fried Chicken Recipe

Servings: 6 Prep Time: 20 minutes Cook Time: 40 minutes
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Recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you're feedin' normal city folk)

Ingredients:

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk, divided
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry's)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

Directions:

1. In a large bowl (or 2 freezer bags) add the chicken with only 1 quart of the buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn't getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn't burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 20 minutes, until chicken cooked through.

The post Pioneer Woman’s Buttermilk Fried Chicken appeared first on Steamy Kitchen Recipes.

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