Your Recipe for Combi-steam Cooking
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Steamed Orzo Pasta Salad with Grilled Artichoke Hearts
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.
1 cup orzo pasta
1 cup of water or enough to cover the pasta
1 8 oz package grilled artichoke hearts, coarsely chopped
½ small red onion, chopped into small dice
¼ cup minced Italian parsley leaves
2 cups mini heirloom tomatoes, quartered
¼ cup pine nuts, lightly toasted
¼ cup olive oil
1 ½ tbsp golden balsamic or sherry vinegar
2 cloves garlic, minced
Heat the Combi 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.
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Combi Steam Whole Fish
When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.
Cooking the Fish
2 whole tilapia or striped sea bass, scales and fins removed
1” piece of fresh ginger, thinly sliced
2 scallions, thinly sliced into 2” long diagonal strips
1 lemon, thinly sliced
2 tbsp soy sauce
2 tbsp sesame oil
Serving the Fish
1 small red Jalapeno chili pepper, cut into very thin circles
2 scallions, thinly sliced into 2” long diagonal strip
4 tbsp sesame oil, heated
Heat the oven in the Steam mode, 100% Humidity, 212 Degrees
Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.
Cut a few diagonal slits in the fish and place the fish in the prepared pan.
Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.
Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.
Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.
Heat the sesame oil until sizzling then pour it over the fish.