Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Tofu Prosciutto Panini http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html#comments Wed, 24 Jul 2013 13:27:29 +0000 http://www.steamykitchen.com/?p=27918 You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in. I’ll be creating a series of tofu recipes, as I’m working with an American ...

The post Tofu Prosciutto Panini appeared first on Steamy Kitchen Recipes.

]]>
Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video

 ***

 

Yum
Print

Tofu Prosciutto Panini Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
tofu-prosciutto-panini-recipe-featured-9492

For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.

Ingredients:

8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar

Directions:

Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.

Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.

 

The post Tofu Prosciutto Panini appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html/feed 11
Prosciutto and Ricotta Crostini with Honey http://steamykitchen.com/18794-prosciutto-and-ricotta-crostini-with-honey-recipe.html http://steamykitchen.com/18794-prosciutto-and-ricotta-crostini-with-honey-recipe.html#comments Thu, 13 Oct 2011 06:39:23 +0000 http://steamykitchen.com/?p=18794 An easy recipe for Prosciutto and Ricotta Crostini with Honey, perfect to entertain with.

The post Prosciutto and Ricotta Crostini with Honey appeared first on Steamy Kitchen Recipes.

]]>

A few weeks ago, I had the opportunity to learn all there is to know about Prosciutto di Parma. That means Italy, baby. Jaden hasn’t even been to Italy before, so the fact that I was able to go in her place was quite the job perk! She made me promise to eat lots and lots for her, which I, being the obedient assistant that I am, carried out with grace. In the end, it all worked out, that same weekend, Jaden ended up hosting the 3rd annual dumpling festival in New York City, in fact, it worked out so well that they were able to raise over $46,000 for the Food Bank for NYC!

-joanne

about Prosciutto di Parma

Surprisingly enough, there are only two ingredients that go into prosciutto di Parma (also called Parma Ham), they are natural sea salt and Italian pork, more specifically “special” Italian pork that has been raised in one of 10 regions of Northern Italy. Here are a few photos from my experience, and yes, that is me in the funny hat (not my choice).

From top right: "First Salt," Curing Process, Joanne in a funny hat, How Italian's must work off all that delicious Parma Ham!

-Joanne

How to make Prosciutto and Ricotta Crostinis with Honey

For the crostinis, you will need five ingredients: French bread, prosciutto, ricotta, arugula and honey.

 

Start by slicing the baguette on the diagonal to make around 20 1/2-inch thick slices then lightly brush each slice with olive oil. Bake slices in a 350 degree F oven for 2-3 minutes or until they just begin to toast around the edges.

While the slices are still warm, spread on the ricotta cheese.

Then, top with prosciutto, arugula leaves and a drizzle of honey.

Serve and enjoy!

Yum
Print

Prosciutto and Ricotta Crostini with Honey Recipe

Servings: serves 4-6 as an appetizer Prep Time: 5 minutes Cook Time: 3 minutes
Prosciutto-and-Ricotta-Crostini-with-Honey-Recipe-2.jpg

These would be great served at a cocktail party or at the beginning of a special meal.
Recipe adapted from Food + Words.

Ingredients:

1 baguette, sliced on the diagonal into 1/2-inch slices
1 tablespoon olive oil
1 cup ricotta cheese
1/2 pound prosciutto
2 cups arugula
2 tablespoons honey

Directions:

1) Preheat oven to 350 degrees F.
2) Lightly brush bread slices with olive oil, and then bake in the oven for 2-3 minutes until the edges begin to brown.
3) Spread ricotta cheese onto each toasted bread slice, and then top with a slice of prosciutto, arugula leaves and a drizzle of honey.

The post Prosciutto and Ricotta Crostini with Honey appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/18794-prosciutto-and-ricotta-crostini-with-honey-recipe.html/feed 19
Coccante Signore: The Crispy Mister http://steamykitchen.com/4735-coccante-signore-crispy-mister.html http://steamykitchen.com/4735-coccante-signore-crispy-mister.html#comments Wed, 29 Jul 2009 12:53:37 +0000 http://steamykitchen.com/?p=4735 What’s my position on meat? I love it. I crave meat and I probably eat too much of it. that, and chocolate. and coffee oh yes, wine too. To be healthier, I could give up some of the above. But I can’t. You’d have to pry that grilled steak from my hungry, greedy hands. There are too many reasons to ...

The post Coccante Signore: The Crispy Mister appeared first on Steamy Kitchen Recipes.

]]>
coccante-signore-crispy-mister-85

What’s my position on meat? I love it. I crave meat and I probably eat too much of it.

that, and chocolate.

and coffee

oh yes, wine too.

To be healthier, I could give up some of the above.

But I can’t.

You’d have to pry that grilled steak from my hungry, greedy hands. There are too many reasons to keep my meats, starting with braised pork belly and ending with the sizzle of a perfectly grilled Porterhouse.

How can I dream of giving that up, even in the name of a lighter grocery bill and healthier body?

My friend, Kim O’Donnel, has been hosting “Meatless Mondays” for the past few years, featuring a vege-friendly recipe and discussion. Each week I vow to participate. If I can’t become a vegetarian, perhaps I can be one just part-time? Once a week isn’t that big of a deal, right?

A few months ago, I met food writer Joy Manning on Twitter. Her avatar is a blurred out photo of her face, not because she’s funny looking or anything, but because she’s an important restaurant critic in Philadelphia and she doesn’t want to be recognized by restaurant staff. side note- I don’t get the whole disguise thing for restaurant critics…I mean, it’s all about the free desserts, right? Kidding. Totally kidding.

Anyways, Joy and Tara Mataraza Desmond wrote a book called Almost Meatless for us vege-wimps. It’s not about finger-wagging, tsk-tsk-ness of many of the healthy eating cookbooks out there. Almost Meatless is cool with

Hey, baby, I get it. You like meat, that’s all right. How about some recipes with a leeeeetle less meat but still all the flavor?

I’m so down with that. I can totally do that.

coccante-signore-crispy-mister-56

From the almost-meatlessAlmost Meatless cookbook, I chose to cook the Croccante Signore, Joy and Tara’s Italian version of a French Croque Monsieur, or a grilled cheese sandwich.

(loud whisper) it’s a fancy grilled cheese sandwich! With leeeeetle bit of MEAT!

But what is a Croque Monsieur in the first place?

It’s the French version of a grilled ham and cheese sandwich – the “croque” means- crispy – you know, the sound the grilled bread makes when you bite into it! It’s usually made with really good ham and Gruyere cheese. There are multiple varations of the Croque – including adding tomatoes (Croque Provencal); adding a fried egg on top (oh yum!) and even sweet/savory ones like an Apple and Crispy Sage Croque.

This Italian-ish riff on the Croque Monsieur is playfully called The Croccante Signore. Instead of French bread, I used an Italian Ciabatta…and instead of ham, the lovely, salty prosciutto takes its place.

coccante-signore-crispy-mister-4coccante-signore-crispy-mister-14
coccante-signore-crispy-mister-25coccante-signore-crispy-mister-341

Coccante Signore: The Crispy Mister Recipe

Recipe adapted from Almost Meatless by Joy Manning and Tara Mataraza Desmond

I tinkered with the recipe and added a couple thick slices of fresh tomatoes and sub’d butter for the mayo. Couldn’t find caciocavallo cheese, but bought a big hunk of a soft cheese. Use any kind of cheese that’s melty (yeah, that’s a word). Just a word about the bread — the ciabatta that I used was a little too crusty – especially when we’re also griling the outside of the bread. Try using bread without so much crust – something with a big soft, holey surface area.

8 (1/2-inch) slices good bakery bread

4 teaspoons good-quality mustard (Dijon or other style)

4 ounces thinly sliced prosciutto

4 ounces good melting cheese, sliced or grated

2 tablespoons butter, softened

8 slices tomato

1. Preheat a cast iron or other heavy pan over medium-high heat for about 3 minutes, or until hot. You can also use a Panini grill.

2. Spread one slice of bread with mustard and layer on 1/4 of the prosciutto, 2 slices of tomato, 1/4 of the cheese. Top with another slice of bread. Spread a very thin layer of butter on the outside of the sandwiche, as you would butter the bread for a grilled cheese sandwich. Repeat with remaining

3. Place 2 sandwiches in your heated pan (alternatively, you can use a Panini grill – just follow instructions for your grill) and do not disturb for 3 minutes, or until the cheese is beginning to melt and the bread is golden brown. Carefully flip over the sandwich to the other side.

4. Repeat with the remaining 2 sandwiches, making sure each rests for 5 minutes before cutting it. (If you cut them immediately, the cheese will run out of the sandwich.)

Who else makes Croque Monsieur?

The post Coccante Signore: The Crispy Mister appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/4735-coccante-signore-crispy-mister.html/feed 24
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 ...

The post How To Open A Pomegranate appeared first on Steamy Kitchen Recipes.

]]>
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

The post How To Open A Pomegranate appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/1758-how-to-open-a-pomegranate.html/feed 41
Crispy Crepes with Apple, Brie and Prosciutto http://steamykitchen.com/1734-crispy-crepes-with-apple-brie-and-prosciutto.html http://steamykitchen.com/1734-crispy-crepes-with-apple-brie-and-prosciutto.html#comments Wed, 19 Nov 2008 22:22:01 +0000 http://steamykitchen.com/blog/?p=1734 (click on above image for 6 additional photos) Thanksgiving is always about the dinner, and it seems as though every food story and recipe out there features the turkey, side dishes or dessert for the main meal. So, I thought I’d do something a little different and present you with a “morning after” meal, otherwise known as “not-turkey.” I know ...

The post Crispy Crepes with Apple, Brie and Prosciutto appeared first on Steamy Kitchen Recipes.

]]>
Crispy Crepes with Apple, Brie and Prosciutto

(click on above image for 6 additional photos)

Thanksgiving is always about the dinner, and it seems as though every food story and recipe out there features the turkey, side dishes or dessert for the main meal. So, I thought I’d do something a little different and present you with a “morning after” meal, otherwise known as “not-turkey.”

I know turkey sounds really good right now, because you’ve waited patiently all year for the appropriate time to pig out on that bird. On the big day, you’ll spend four hours clawing at the oven door, tantalized by the smell of roasting turkey. Then you’ll sit down, and for the next eight minutes, you’ll stuff yourself with massive forkfuls of turkey, mashed potatoes, gravy, cranberry sauce and dinner rolls, working your way clockwise back to the turkey. There are seconds and perhaps thirds for those who temporarily convert a left butt-cheek into a second stomach.

Crispy Crepes with Apple, Brie and Prosciutto

After the turkey marathon, belts are loosened (or in my case, I’m smart and wear elastic) and round bodies roll toward the family room to settle into a comfy spot for the standard 12-hour turkey coma.

The next day? Trust me when I say no matter how you incorporate leftover turkey in your meal, it’s not going to be appetizing. Generally, I give myself at least three days before I try to bring back the leftovers in some form of soup, casserole or sandwich.

You’ll be so glad that you clipped this recipe, because Crispy Crepes with Apple, Brie and Prosciutto makes a fantastic light morning-after brunch.

It’s a recipe from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook, and I just love how the homemade crepe crisps up in the oven – sort of like a super-thin pizza. Serve these with a salad.

Crispy Crepe with Apple Brie Prosciutto

Crispy Crepes with Apple, Brie and Prosciutto Recipe

from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook

Basic Crepe Batter

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
3 tablespoons butter, melted (plus more for sautéing the crepes)

Combine the milk, water, eggs and flour in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump free. Scrape down the sides of the blender and pour in 3 tablespoons of the melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl around so it covers the bottom evenly; pour back any excess. Cook for 30-45 seconds, until the batter sets. Use a rubber spatula to loosen the edges of the crepe, flip the crepe and cook for another 30 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes. Cover the stack of crepes with a towel to keep them from drying out. Store leftover crepes by tightly wrapping in plastic wrap and refrigerating for up to 3 days.

Makes 10 (8-inch) crepes

for the Crispy Crepes with Apple, Brie and Prosciutto

1 recipe Basic Crepe Batter (above)
Extra-virgin olive oil
1/2 cup apple butter
1/2 pound thinly sliced prosciutto
2 Granny Smith apples, cored and thinly sliced
10 ounces Brie cheese, sliced
1 bunch watercress or arugula
Freshly ground black pepper

Make the crepes from the recipe above (you’ll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.

Makes 4 servings

The post Crispy Crepes with Apple, Brie and Prosciutto appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/1734-crispy-crepes-with-apple-brie-and-prosciutto.html/feed 33