Your Recipe for Combi-steam Cooking
Select a Category then Double click on an image
Whole Steam Roasted Cauliflower
Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need.
This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration.
1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat
1 - medium yellow onion
½ - tsp, mixed Italian seasoning
2 - tablespoons olive oil
Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees.
Heat an 8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and saute until the onions have softened, approximately 6 minutes.
Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan. Place in the oven and set the timer for 25 minutes.
Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!)
Basil Pistachio Pesto
1 - cup washed and dried basil leaves, coarsely chopped
¼ - cup raw shelled pistachios
3 - cloves garlic
¼ - teaspoon kosher salt
¼ - cup extra-virgin olive oil
Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste. Add more oil slowly if needed and a pinch of sea salt.
Watch Related Video
Steamed Bone-In Chicken for Salads
Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.
*This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven.
1 bone is chicken breast
1 whole chicken leg
1 small onion, peeled and halved
1 small carrot, trimmed and scrubbed
1 celery stick
1 bay leaf
1/4 tsp mixed Italian seasoning
3 stalks fresh parsley (optional)
2 cups cold water
Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.
Heat the steam oven in the Steam Mode 212°F.
Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.
Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.
When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.