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YOUR RECIPE FOR STEAM COOKING

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Orzo Pasta Salad Grilled Artichokes

Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods.

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Ingredients

1 cup orzo pasta

1 cup of water or enough to cover the pasta

1 8 oz package grilled artichoke hearts, coarsely chopped

¼ cup finely chopped red onion

¼ cup minced Italian parsley leaves

2 cups mini heirloom tomatoes, quartered

¼ cup pine nuts, lightly toasted


Dressing

¼ cup olive oil

1 ½ tbsp golden balsamic or sherry vinegar

2 cloves garlic, minced

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Larissa Taboryski

Preparation

Heat the Steam oven in the Steam mode, 212 degrees.


Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt.  


Place in the oven and cook for 12 - 15 minutes until tender.  Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl.


Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor.


Link: Steamed Couscous Brocoli Salad

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How to Cook Custard in the Steam Oven

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Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy!

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Vanilla Creme Brulee

Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky.

Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

2 cups cream or half and half

1 vanilla bean, split lengthwise OR 1 tsp vanilla extract

1/4 tsp salt

5 egg yolks (large eggs)

1/2 cup sugar

Additional sugar for caramelizing

Preparation

Heat the Steam oven in the Convection Steam Mode at 220F (104C)


Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot.  Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. 


Beat the egg yolks and sugar together until light.  Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir.


Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard.  Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set.  Cool the custards before refrigerating for at least 6 hours prior to serving.


To Serve the Custard


Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.

Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.

Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.

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