Your Recipe for Combi-steam Cooking

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Whole 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.


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Ingredients

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


Preparation

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.

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Larissa Taboryski

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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.

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Paul Tang

Ingredients

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

Preparation

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.

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