Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Open a pomegranate without looking like you’re bleeding to death http://steamykitchen.com/24068-how-to-open-a-pomegranate-video.html http://steamykitchen.com/24068-how-to-open-a-pomegranate-video.html#comments Mon, 05 Nov 2012 21:31:16 +0000 http://steamykitchen.com/?p=24068 Have you ever opened a pomegranate and then ended up looking like you were bleeding all over? committed murder? Well, here’s the easiest way to open a pomegranate without making a big mess. So now that you’ve successfully opened the pomegranate, whatcha gonna do with it? Here is a gallery of some of my favorite recipes I’ve found online:   Golden ...

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Have you ever opened a pomegranate and then ended up looking like you were bleeding all over? committed murder? Well, here’s the easiest way to open a pomegranate without making a big mess.

So now that you’ve successfully opened the pomegranate, whatcha gonna do with it? Here is a gallery of some of my favorite recipes I’ve found online:

 

  1. Golden Beet and Pomegranate Salad from Simply Recipes
  2. Bulgur, Celery and Pomegranate Salad from 101 Cookbooks
  3. Honey Coconut Quinoa with Pomegranate from Eden Kitchen
  4. Mango Pomegranate Guacamole from Epicurious
  5. Pomegranate Gelato by Red Star to Lone Star
  6. Raw Kale Salad with Balsamic and Pomegranate by Running with Tweezers
  7. Delicata Squash Salad with Roasted Potatoes and Pomegranate Seeds by The Year in Food
  8. Cocoa Nib with Pomegranate Overnight Oats by Oh My Veggies
  9. Homemade Grenadine from Chow

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How To Open A Pomegranate http://steamykitchen.com/1758-how-to-open-a-pomegranate.html http://steamykitchen.com/1758-how-to-open-a-pomegranate.html#comments Fri, 28 Nov 2008 18:28:33 +0000 http://steamykitchen.com/blog/?p=1758 (click on above photo for a slideshow of 7 photos on how to open a pomegranate) Pomegranate is one of the messiest fruits in the world! The ruby red juice stains anything and everything it comes in contact with. Mom used to make all of us wear our rattiest, nastiest shirts when we had pomegranates because after eating, we’d just ...

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How To Open A Pomegranate

(click on above photo for a slideshow of 7 photos on how to open a pomegranate)

Pomegranate is one of the messiest fruits in the world! The ruby red juice stains anything and everything it comes in contact with.

Mom used to make all of us wear our rattiest, nastiest shirts when we had pomegranates because after eating, we’d just throw our shirts away. A few times when we didn’t have an old shirt to spare so we donned those silly lobster bibs that we grabbed from a restaurant.

But there is a MUCH easier way to open a pomegranate with zero squiring mess. Really, there is! I was recently on both CBS and ABC in the Tampa, Florida area demonstrating the trick to opening and extracting the jewels without having to repaint your walls red…come see the video  and 2 recipes – (video starts automatically after the jump)

Pomegranate Seeds

Pomegranate & Prosciutto Salad

Serves 4

4 ounces ounces thinly sliced prosciutto
1 cup walnut halves
1/4 cup brown sugar
Pinch salt
4 handfuls of baby greens
4 ounces gorgonzola cheese
1/2 cup pomegranate seeds
Store-bought pomegranate salad dressing

Place the prosciutto slices on a baking sheet and broil for 3-4 minutes until crisp. Heat a nonstick frying pan over medium heat. Add the walnut halves and toast the walnuts for 1-2 minutes. Sprinkle the brown sugar and salt on top and stir. The brown sugar will begin to melt and the walnuts will get a bit sticky. Once the brown sugar has all melted, remove from heat and place the walnuts on a plate to cool.

Assemble salad with baby greens, gorgonzola cheese, pomegranate seeds, walnuts and the crispy prosciutto. Toss with the pomegranate dressing.

Pama Pomegranate Liqueur

Here’s my latest obession – Pama Pomegranate Liqueur – it’s the absolute perfect sweet/tart taste and made from all natural pomegranate juice. I use it to deglaze my pan in place of wine when cooking chicken or pork chops.

PamaPama

photos courtesy of Pama Liqueur

Pama and Soda

2 ounces Pama pomegranate liqueur
club soda (or ginger ale)
lime wedge or lemon peel spiral for garnish

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Sparkling Ginger Lime & Mint Cooler http://steamykitchen.com/301-sparkling-ginger-lime-cooler.html http://steamykitchen.com/301-sparkling-ginger-lime-cooler.html#comments Thu, 10 Apr 2008 13:49:11 +0000 http://steamykitchen.com/blog/?p=301 These are fabulous recipes from Modern Indian cookbook , written by my new friend and famous chef, Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple, elegant and uses ingredients you can find in most supermarkets. Sparkling Ginger Lime Cooler serves 6 1 (3-inch) piece peeled fresh ...

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Sparkling Ginger Lime & Mint Cooler

These are fabulous recipes from Modern Indian cookbook , written by my new friend and famous chef, Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple, elegant and uses ingredients you can find in most supermarkets.

Sparkling Ginger Lime Cooler

serves 6

1 (3-inch) piece peeled fresh ginger, grated on microplane grater
1/2 cup coarsely chopped fresh mint leaves
1/2 cup fresh lime juice (about 6 limes)
6 cups sparking water or club soda
1/2 cup sugar
Pinch of salt
Pinch of freshly ground black pepper

In a blender, blend together all the ingredients, except ice. Strain and serve over lots of ice. You can also add gin or vodka too!

Sweet Yogurt Sundae with Saffron & Pomegranate

Yes, this is the same yogurt sundae from November. Remember when I slept with Rocco?

My favorite source for saffron is a company called Saffron.com, where you’ll find a better quality of the spice at least 10 times cheaper than at your local market. You can judge the quality of the saffron by just looking at it. Pure saffron is red and only includes the style. If you see any yellow or orange on the thread, then you’re paying for the stigma which is colorless, tasteless and aromaless. Get the good stuff, as you are only using a pinch of the spice.

Sweet Yogurt Sundae with Saffron & Pomegranate

Serves 8

4 cups plain yogurt
1/4 cup honey
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/2 pomegranate
2 kiwis
large pinch of saffron strands

Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate. Layer yogurt, fruit and saffron in dessert cups.

***

Photo time!

Here are the photos that led up to the money shot. I’m still not happy with these photos, but take a look. And !@(*$&!$! what’s going on with the soggy, mushy colors??? They look perfectly vibrant to me loaded from my computer, but then it gets to the web and BAM! the photos look drunk. I’m using same monitor to view both. argh.


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Sweet Yogurt Sundae with Saffron & Pomegranate http://steamykitchen.com/200-sweetyogurtsundae.html http://steamykitchen.com/200-sweetyogurtsundae.html#comments Wed, 21 Nov 2007 04:55:55 +0000 http://steamykitchen.com/blog/2007/11/21/sweetyogurtsundae/ The moment my toes met carpet this morning, I could feel 12,035 pounds of heavy clouds whoosh towards my home, settling just above my tangled mess of hair. I should have just made myself a bloody mary, grabbed a bag of peanut M&M’s and surrendered back to bed, as there was no way that I would come out ahead ...

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Sweet Yogurt Sundae

The moment my toes met carpet this morning, I could feel 12,035 pounds of heavy clouds whoosh towards my home, settling just above my tangled mess of hair. I should have just made myself a bloody mary, grabbed a bag of peanut M&M’s and surrendered back to bed, as there was no way that I would come out ahead at the end of this day. I knew it was over. I had an out of control problem and needed to address it head-on.

(sigh) “I’m sorry, Emeril. I’ve got to give you up, sweetie 

What I once called a “collection” had turned into an embarrassing epidemic. The books covered my kitchen counter, littered the floor like a trail of cookie crumbs leading from bed to bookshelf and completely took over every available dry, horizontal surface in my home. Every day at 5pm, it was the same routine – shuffle books from kitchen counter to dining table to make room to cook. Then shift the volumes back to the kitchen for dinnertime. Just last night, I spent 2 hours searching for my laptop, only to find it wedged between the Bread Bible and the past 6 years of Food and Wine.

But oh how I love my companions! In the late hours of the night, I love caressing Tyler’s, Giada’s and even Raichlen’s glossy pages of beautiful, lusty photographs of food. My husband is secure enough in our relationship that he lets Rocco hang out at the edge of the nightstand, just inches from my sleeping head.

No. I had to let go.

It was time to de-clutter. Wiping off yesterday’s black eyeliner that streaked down my cheek, I cradled Nigella and whispered, “Honey, it’s better this way, your Coconut Macaroons never really came out that great anyways.” With a single deep breath, I looked away, turned her face down and tearfully trailed my finger one last time along her spine.

(sniff)

Then suddenly, I heard a dull “thump” at the door. It was my prince, Amazon, who rode in a big brown truck coming to rescue me from this silliness. He quickly snapped me right back with the RRRRRIIIIPPPPP of the packing tape being torn off.

Ahhhh….dreamy Hari Nayak and his Modern Indian cookbook greeted me with a welcoming, warm cover that seduced me with exotic combinations of spices like cardamom, cinnamon, coriander and cloves. He even whispered sweet promises with innovative spice techniques like dry-toasting saffron threads for a smooth, creamy dessert.

So smitten I was with Chef Hari’s book that I emailed him for 3 signed copies for you. Oh, I know it sounds like I’m try to clutter your home with another cookbook, just so I could feel a little better about my situation. And yeah, ok, you got me there. But how could you resist recipes like Marsala Mashed Potatoes, Tamarind Rice with Roasted Peanuts and Pink Peppercorn Chocolate Truffles?

Quickly glancing back at the Tetris-like piles of books, I smiled sheepishly. I’ll try again tomorrow.

***

Sweet Yogurt Sundae with Saffron & Pomegranate

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Sweet Yogurt Sundae with Saffron & Pomegranate

Servings: 8 Prep Time: Cook Time:
Screen Shot 2014-02-26 at 2.26.21 PM

My version is a bit different from Chefs Hari and Vikas - but definitely inspired by their spice combinations. Straining the yogurt creates a creamy, rich dessert without the calories of let's say, ice cream or creme fraiche. Instead of straining plain yogurt, you can use unstrained Greek yogurt. Use whatever fruit combinations you like, I love the festiveness of pomegranate and kiwi. Fresh grated cinnamon would also be a great addition. I would have loved to have pistachios in the dessert too! Inspired by Modern Indian by Hari Nayak and Vikas Khanna

Ingredients:

4 cups plain yogurt
1/4 cup honey
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/2 pomegranate
2 kiwis
large pinch of saffron strands

Directions:

1. Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom.

2. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate.

3. Layer yogurt, fruit and saffron in dessert cups.


***

This next recipe was also inspired by the book – I would have never thought to combine vanilla and sweet chili sauce for a salad dressing, but let me tell you, it was wonderfully sensuous. Seared Scallops with Vanilla & Sweet Chili Dressing.

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