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August 20, 2015
Roast Chicken Dinner from WOLF Appliances at UAKC
Reclaim the Kitchen with Wolf Ranges and Ovens Two days ago we gave you the recipe for the Roast Chicken pictured below (click on the link Roast Chicken for the recipe). Today we're adding the recipe for the Potatoes and Asparagus (thanks to Sub-Zero/Wolf). Roast Chicken with Potatoes and Asparagus Potatoes and Asparagus For the potatoes:1½ pounds small Yukon gold potatoes1 tablespoon of fresh thyme, chopped1 tablespoon olive oilKosher saltFreshly ground black pepper For the asparagus:1 pound asparagus spears, ends trimmed Wash and dry the potatoes and then quarter them with a small paring knife. Place the quartered potatoes in a medium sized work bowl. Add the remaining ingredients and toss to combine. Pour the potatoes on a baking sheet lined with parchment paper (this will ease clean up and keep the potatoes from sticking to the pan). Without preheating, place the chicken and potatoes into the oven. Select the convection mode and set the temperature to 375°F. Set a timer for one hour. After one hour, remove the chicken and potatoes from the oven and place the pans on a heatproof surface. Use a thermometer to make sure the chicken is cooked thoroughly. Tent the chicken and potatoes with foil and allow to rest. Prepare the asparagus by steaming. Steam the asparagus until the desired doneness is achieved. Season with salt and freshly ground black pepper. Cut the chicken into quarters and serve alongside the potatoes and asparagus NEW REFINEMENTS, STILL UNMISTAKABLY WOLF Long before there were "pro look" -
August 17, 2015
Roasted Chicken in a New Wolf Oven
Reclaim the Kitchen with Wolf OTHERS DO OUR COOKING FOR US. Did you know in 1900 we ate 98% of our meals in our homes? Today, it’s less than 50%. We spend hours watching cooking shows but a mere 31 minutes a day preparing meals ourselves. There is a solution, though. Reclaiming your kitchen is easy. Just cook. Here's a recipe from Wolf for delicious roasted chicken with roasted potatoes and asparugus. The roasted chicken recipe and preparation are below. Access the recipe for the roasted potatoes and asparagus from reclaimthekitchen.com: ROASTED CHICKEN INGREDIENTS: For the chicken:1 whole chicken (3½ to 4 pounds)1 small bunch fresh thyme sprigs1 tablespoon olive oilKosher saltFreshly ground black pepper DESCRIPTION: Serving four people, this meal is easy to bring together. By using a method called "spatchcocking," as well as not needing to preheat the oven, you can put a great dinner on the table in about an hour.PREPARATION: First spatchcock the chicken. This is a simple and effective way of roasting a chicken in less time than a whole chicken traditionally takes. To prepare the chicken, place it on a cutting board breast side down with the thighs towards you. Beginning at the thigh end, use a pair of kitchen shears and cut along one side of the backbone. Turn the chicken around, so the thighs are away from you and cut along the other side of the backbone. The backbone can be discarded or saved for making stock. Flip the chicken over and -
July 24, 2015
True Refrigeration Recipes and Refrigerators
Cool Recipe from True Refrigeration Here's a cool summer recipe from our friends at True, a company that knows a thing or two about cool. After enjoying the chilled pea soup from the recipe below check out the True Beverage Dispenser featured here. It's quite a cool product by itself. CHILLED PEA SOUP WITH FRESH MINT Makes 4 Servings INGREDIENTS 1 tablespoon light olive oil 3 cups water1 large shallot- chopped 30 leaves of fresh mint1 lb. peas- fresh or best quality frozen1/4 cup heavy cream1 cup Idaho potato- cut into 2" piecesSalt and pepper to taste INSTRUCTIONS In a heavy bottom sauce pan sauté on low heat the shallot in the olive oil until tender and translucent. Add the potatoes and the water. Bring to a boil then turn to a simmer cook until the potatoes are fork tender. If your peas are frozen, keep them frozen. If the peas are fresh, keep them very cold in the refrigerator. Place the frozen or very cold peas and mint in a blender. If the amount of peas you are using exceeds over half of your blender pitcher work in multiple batches. Bring your potato liquid back to a boil. Add the very hot potatoes and liquid to the blender with the peas, using just enough liquid to cover the peas. Cover the blender and working very carefully pulse the blender a few times until you are certain the liquid will not come out of the top of the blender. Blend -
May 26, 2015
What's for Breakfast?
Bon Appetit Breakfast SandwichIf it looks this good...well, you guessed it - IT IS GOOD. Breakfast is one of my favorite meals. (Can you guess the other two?) OK, enough guessing. There's no guesswork in this recipe. Enjoy!!IngredientsSERVINGS: MAKES 1 Unsalted butter 1 English muffin, split 1 BA Breakfast Sausage patty 2 slices American cheese 2 large eggs, beaten to blend Kosher salt and freshly ground black pepper Handful of chopped fresh chives Hot sauce and honey (for serving; optional)PreparationGenerously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.Top with chives and fold eggs over to make a half moon; fold in half again. To serve, top bottom half -
May 10, 2015
Fantastic Frittata Recipe
Tasty Breakfast or Brunch Frittata Recipe We're always looking for tasty recipes to share, and we appreciate getting some really great ones from our top brands. Here's an awesome frittata recipe from Thermador. While we may be a little late for Mother's Day, this recipe is perfect for any special breakfast or brunch occasion. Thanks to Thermador for the recipe and and be sure to take a look below at their new Pro-Harmony 30" wide, 24" depth range that gives you Pro performance, yet fits in a standard kitchen range opening. Goat Cheese and Spinach Frittata Enjoy this frittata as a breakfast or brunch main course. Add any of your favorite vegetables along with the spinach, including mushrooms, onions, slices of heirloom tomatoes, bell peppers or asparagus. Serves: 6 10 large eggs ¼ cup milk ¼ teaspoon kosher or sea salt, or to taste ¼ teaspoon fresh cracked black pepper, or to taste 2 tablespoons butter, divided 3 cups fresh spinach leaves, tough stems removed 4 ounces goat cheese, crumbled (optional) serve with toast, fresh tomatoes or fresh fruit Pre-heat oven to 425 degrees F. In large bowl, whisk together eggs, milk, salt and black pepper. Heat a 10" cast iron or oven proof skillet on medium-high heat. Melt 1 tablespoon of butter, then add spinach leaves. Saute spinach until wilted, about 1 -2 minutes. Melt remaining 1 tablespoon butter, then pour in the egg mixture. Stir egg mixture and cook untouched for about 20 seconds or until the sides -
May 06, 2015
Fantastic Garlic Shrimp Recipe
Shrimp Lovers and Garlic Lovers Unite Thank you GE for this awesome recipe Do you like Shrimp? Do you like garlic? If the answer to both of these questions is yes, you're going to love this Grilled Lemon Garlic Shrimp recipe from GE. My wife has an awesome Shrimp Scampi recipe that she makes on special occasions, so I KNOW that I'm just goint to love the combination of Grilled Shrimp, Lemon, and Garlic. Now, I have a recipe that let's me grill shrimp using two of the major ingredients from Shrimp Scampi. Just a word from our sponsor :-) No grill? Then check out the awesome grill below from GE Monogram: Features: 2- 25k BTU Stainless U-Tube Burners 15k BTU Infrared Rotisserie Burner 25k BTU Infrared Searing Burner Stainless Drop-In Smoker Box Fully Factory Assembled Grilled Lemon Garlic Shrimp Recipe I'm dying to try this new recipe. Why not join me and share your results in the comments section below? INGREDIENTS: 1 pound large shrimp, peeled and deveined 1/2 cup olive oil 4 cloves garlic, minced 1/4 cup lemon juice 1 tablespoon snipped fresh parsley Fresh spinach leaves Grated Parmesan cheese METHOD: Combine olive oil, garlic, lemon juice and parsley in a large zippered bag or container with a cover. Place shrimp in the mixture and let marinate in refrigerator for 30 minutes to 1 hour. Thread shrimp onto skewers and discard marinade. Grill over medium heat for about 6 minutes until pink and opaque. Serve over spinach leaves -
May 01, 2015
Recipe of the Month
Greek Turkey Burgers with Tzatziki Coleslaw I was given this recipe by the local Miele Chef a couple of years ago, at an event in Phoenix. The burgers were just outstanding. Of course, it's just not Greek if you don't have Tzatziki to accompany your burgers. The recipe calls for using the Miele Combi-Steam Oven. If you don't have a steam combi oven, you'll want to run out and get one, or develop a work around. Seriously, the steam really helps with keeping the burgers moist throughout, and evenly cooked without burning. So what you need to do without the steam combi oven is to cook a little longer in a baking dish with a little water and place a lid on the top (leave an opening). Check frequently, keep it moist and make sure you get the internal 165 temperature. Cooking Time: 35 Minutes Preparation Time: 10 Minutes Ingredients for Turkey Burgers 2 1/4 pounds ground turkey 1/2 tablespoon butter 1/2 tablespoon olive oil 1 1/2 cups red onion coarsely chopped 1 tablespoon Canadian steak seasoning 1/4 tablespoon Greek oregano 3/4 cup feta cheese, crumbled 5 Kaiser rolls Directions For Tukey Burger Melt butter and olive oil in a skillet over medium heat, add red onion. Sauté onion until carmelized. Allow onion to cool. In a mixing bowl combine onion, turkey, Canadian steak seasoning, oregano, and feta cheese. Form five 8-ounce patties. Place the wire rack on top on top of the universal tray. Trasfer the patties to the -
April 24, 2015
Couscous with Grilled Vegetables
Great Vegetable Side DishWe recently shared a recipe for Expresso-Rubbed Pork Chops from True Residential. Now, here is their recipe for Grilled Summer Vegetables with Couscous - a great companion to the pork chops. But first, a word from the people who shared these recipes - True Refrigeration:True Mise en PlaceFrench for "put in place", the term means so much more. As True describes it:"To practice mise en place is to gather and arrange necessary ingredients and tools—and not just to gather but to “work clean,” keep the cooking space uncluttered and balanced, a harmony of chef, tools, ingredients, and space."The True 42 is not just a full-size built-in side-by-side refrigerator, it incorporates the True Professional technology and quality that you'd expect to find in a professional kitchen. More than that, it's designed in accordance with mise en place principals. Now, the best residential kitchens can have a refrigerator inspired by the best chefs in the world. To find out more about using True in your home chef's kitchen schedule an appointment with the experts at Universal Appliance and KItchen Center. PEARL COUSCOUS WITH GRILLED SUMMER VEGETABLESSERVING SIZE: 4INGREDIENTS1 package of plain pearl couscous4 Roma tomatoes sliced crosswise1 small eggplant sliced lengthwise½ cup of olive oil1 zucchini sliced lengthwise 1 tablespoon of chopped garlic1 yellow squash sliced lengthwiseSea salt and fresh ground pepper1 red onion sliced crosswise1 tablespoon of chopped fresh rosemaryPREPARATIONCook the couscous according to package instructions. Keep warm.Mix olive oil with garlic and chopped rosemary. Brush the vegetables with -
April 22, 2015
A Favorite Recipe for Grilling Season
Great Pork Chop Recipe from True-Refrigeration I just love grilling pork chops, but frankly I'm getting tired of using my tried and true grocery store Montreal Grill Seasoning. After a while everything tastes the same. So, I was delighted when I came across this Pork Chop Rub from our friends at True Refrigeration. They seem to be very dialed in with a rub that's going to add some (not too much) heat, as well as the hearty, earthy espresso/coffee flavor from ground coffee beans. We're going to follow this up with a recipe for a nice side dish that will go perfectly with the chops, so check back at this blog in a couple of days. The side dish recipe is also from True Refrigeration. ESPRESSO-RUBBED PORK RIB CHOP MAKES 4 SERVINGS INGREDIENTS 1 tablespoon finely ground coffee or espresso 1/2 teaspoon cayenne pepper2 teaspoons dark brown sugar 1/8 ground coriander2 teaspoons chili powder 1/8 tablespoon turmeric3/4 teaspoon fresh ground black pepper (4) 12 oz. pork rib chops or 4lbs. pork tenderloin or loin1/2 teaspoon garlic powder Kosher salt1/2 teaspoon onion powder INSTRUCTIONS Combine all spices, except the salt, in a mixing bowl to create a dry rub. Then, rub the pork on all sides. Cover and refrigerate overnight or for at least 4 hours. One hour before grilling, pull the pork from the refrigerator and season well on all sides with salt. Let sit at room temperature for an hour while the grill is heating up. Set up your -
April 14, 2015
Beef Stew Recipe from Craig Clairborne
A Recipe too Good not to Share Andrew Scrivani for The New York Times Some food pictures are just too good not to share. And when the recipe is from none other than Craig Clairborne, you're going to want to try it. Now, I know that this might be more appropriate for a cold winter night, but if you're in the mood for some good home cookin' a hearty beef stew is going to taste great anytime of the year. Serve this over your favorite noodles. Can you say? - Delicious! Think about a loaf of warm bread; pair your stew with a hearty red wine, and you've got a complete meal. INGREDIENTS 4 pounds lean, boneless chuck steak¼ cup olive oil Salt and freshly ground pepper to taste1 tablespoon finely chopped garlic2 cups coarsely chopped onions6 tablespoons flour4 cups dry red wine2 cups water4 whole cloves1 bay leaf½ teaspoon thyme6 sprigs parsley, tied in a bundle6 large carrots, about 1 1/2 pounds, trimmed and scraped PREPARATION Cut the meat into two-inch cubes.Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and
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