YOUR RECIPE FOR STEAM COOKING

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Baked Risotto with Lemon and Basil

Risotto is a versatile side or main dish that can be prepared year round with a variety of seasonal vegetables.  This Steam Mode recipe (Combi Steaming) uses grated lemon zest and chopped fresh basil is perfect for spring and summer menus.


Preparing risotto in the oven is of course not the authentic method; however, since there is no stirring involved it’s very convenient and the results are very good. I like to start it on the cooktop, sauteing the onion with butter, adding in some wine then the rice and stock before adding to the Steam Oven.  If you are in a hurry you can just put all the ingredients in an oven casserole and place in the oven and it will still taste very good.


The risotto can be cooked in an oven to table casserole making it easy to serve but the best part is cooking a delicious meal without having to stand at the stove.

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Ingredients

4 - tbsps unsalted butter

1 - small yellow onion, finely chopped

1 - cup Arborio rice

¼ - cup dry white wine

3 - cups chicken or vegetable stock, heated

1 - tbsp unsalted butter

⅛ - cup grated Parmesan cheese

1 - lemon, zest only

¼ - cup fresh basil leaves, finely chopped

Preparation

Heat the Steam Oven in the Steam Mode (Combi Steaming).


Melt the butter in a medium sized saute pan, stir in the onion and cook for 3-4 minutes until transparent.  


Add the rice and stir to coat all the grains evenly with the butter, add the wine and cook over moderate heat until the wine has evaporated.


Scrape the rice into an oven casserole and add 2 ½ cups of the heated stock. 


Carefully place in the Steam Oven and set the timer for 25 minutes.  


Open the oven carefully to avoid getting a burst of steam in your face, stir the rice and test it for doneness, if the remaining liquid is required stir it in at this time. 


When the rice is tender, remove from the oven, let it stand for a few minutes before stirring in the remaining butter, Parmesan cheese, lemon zest and basil.

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Larissa Taboryski

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.


The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.

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Larissa Taboryski

Ingredients

For the BBQ sauce


2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water


For the turkey


2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)

Preparation

A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.


Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.


Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.


Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 


Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.


In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.


Serves 4 - 6

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