Suggested Piece: 5 Qt. Wok
Ingredients
5 tbsp. butter
2 onions (about 4 cups), (#4 cone)
2/3 cup red wine vinegar
1/2 cup applesauce
2 tbsp. sugar
2 tsp. salt
1 tsp. ground black pepper
1 bay leaf
1/8 tsp. ground cloves
2 pounds (about 1 head) red cabbage (#3 cone)
1 large Golden Delicious apple (#2 cone)
1/2 cup apple juice
Directions
Melt butter in 5 Qt. Wok over medium heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cover and cook using medium-click-low method about 17 minutes. Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.
Monday, November 14, 2016
Bratwurst with Apples, Onion, and Sauerkraut
Suggested Piece: 9 Qt. Braiser Pan
Ingredients
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise (#4 cone)
3 large Golden Delicious apples (about 1 1/2 pounds total) (#3 cone)
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain (opt.)
Directions
Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 9 Qt. Braiser Pan. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover a cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approx. 45 minutes. Uncover; brush with melted butter. Roast in oven uncovered at 400F until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.
Ingredients
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise (#4 cone)
3 large Golden Delicious apples (about 1 1/2 pounds total) (#3 cone)
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain (opt.)
Directions
Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 9 Qt. Braiser Pan. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover a cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approx. 45 minutes. Uncover; brush with melted butter. Roast in oven uncovered at 400F until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.
German Potato Salad
Suggested Piece: 10 Qt. Roaster with 6 Qt. Culinary Basket, Large Cold Bowl, 12" Chef Gourmet Skillet
Ingredients
3 pounds potatoes (cut into 1-inch chunks or #3 cone)
1/2 pound bacon, diced
1 large red onion (#2 cone)
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Cut potatoes into 6 Qt. Culinary Basket and place on top 10 Qt. Roaster with 1/2-inch of water in bottom. Cook using medium-click-low method until tender. Place potatoes in Large Cold Bowl and cover with place wrap to keep warm. Preheat 12" Chef Gourmet Skillet on medium heat. Add the bacon and cook until crisp. Remove the bacon with slotted spoon and drain on a paper towel-lined plate. Add the red onion (#2 cone) to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Recipe adapted from Food Network
Ingredients
3 pounds potatoes (cut into 1-inch chunks or #3 cone)
1/2 pound bacon, diced
1 large red onion (#2 cone)
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Cut potatoes into 6 Qt. Culinary Basket and place on top 10 Qt. Roaster with 1/2-inch of water in bottom. Cook using medium-click-low method until tender. Place potatoes in Large Cold Bowl and cover with place wrap to keep warm. Preheat 12" Chef Gourmet Skillet on medium heat. Add the bacon and cook until crisp. Remove the bacon with slotted spoon and drain on a paper towel-lined plate. Add the red onion (#2 cone) to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Recipe adapted from Food Network
Peanut Butter Blondies
Suggested Piece: Bake & Roast Pan
Ingredients
3/4 c. unsalted butter, softened
1/2 c. peanut butter
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
10 white chocolate peanut butter cups, chopped
1 cup Reese's Pieces
Directions
Preheat oven to 350F. Grease the Bake & Roast Pan with cooking spray or butter. In a large bowl, beat the butter, peanut butter and sugars with a hand mixer until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, salt and baking soda. Add to wet ingredients and beat until just combined. Mix in peanut butter cup then transfer dough to pan. Press Reese’s Pieces on top the blondies batter. Bake for 25-30 minutes. Let cool to room temperature.
Ingredients
3/4 c. unsalted butter, softened
1/2 c. peanut butter
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
10 white chocolate peanut butter cups, chopped
1 cup Reese's Pieces
Directions
Preheat oven to 350F. Grease the Bake & Roast Pan with cooking spray or butter. In a large bowl, beat the butter, peanut butter and sugars with a hand mixer until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, salt and baking soda. Add to wet ingredients and beat until just combined. Mix in peanut butter cup then transfer dough to pan. Press Reese’s Pieces on top the blondies batter. Bake for 25-30 minutes. Let cool to room temperature.
Harvest Salad
Suggested Piece: Medium Cold Bowl
Ingredients
1 head romaine or other leafy green
1 red apple (#3 cone)
1 green apple (#3 cone)
1/4 cup walnuts or pecans (#2 cone)
1/4 cup dried cranberries
1/2 cup crumbled feta
Your Favorite Vinaigrette
Directions
Hand chop lettuce with the Saladmaster Santoku knife, wash and set aside. Chop both apples on the #3 cone and the nuts on the #2 cone. Add apples, nuts, craisins and cheese to the lettuce. Dress with your favorite vinaigrette.
Butternut Squash Soup
Suggested Piece: 4 Qt. or 5 Qt. Roaster
Ingredients
5-6 pieces of chopped bacon
1/4 sweet onion (#2 cone)
2-3 stalks of celery, stringed (#2 cone)
1 tbsp. minced ginger (#1 cone)
1 clove garlic (#1 cone)
1 large butternut squash (#2 cone)
1 box chicken broth
1/4 cup honey
1/4-1/2 cup of heavy whipping cream
Dash of nutmeg
Salt and pepper to taste
Directions
Saute bacon until crispy, remove and set aside. Add diced onion, celery, ginger and garlic. Cook until onions are translucent and ginger is fragrant. Pour broth over sautéed veggies and add shredded squash. Medium click low until tender, approximately 20-30 minutes. When squash is soft, add honey, whipping cream, and seasonings. Blend until smooth and serve topped with reserved crispy bacon.
Sunday, November 13, 2016
Rosemary Garlic Mashed Potatoes
Suggested Piece: 3 Qt. Sauce Pan with Culinary Basket
Ingredients
3 large potatoes (#3 cone)
2-3 cloves garlic (#1 cone)
1 sprig of rosemary
2-4 tbsp. butter
Directions
Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process 3 large potatoes on #3 cone into Culinary Basket. Using #1 cone finely shred garlic on top of potatoes. Remove rosemary leaves from the stem and sprinkle on top garlic. Set Culinary Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan and transfer potatoes from Culinary Basket. Add butter and stir with fork until mashed.
Dump Cake
Suggested Piece: Bake & Roast Pan
Ingredients
1 can pie filling (e.g. cherry, blueberry, peach, etc.)
1 box white cake mix
1/2 c. butter
Directions
Spread pie filling on bottom of Bake & Roast Pan. Sprinkle white cake mix evenly on top. Dot with cold slices of butter. Bake on 375F for 15-20 minutes or until golden brown.
Ingredients
1 can pie filling (e.g. cherry, blueberry, peach, etc.)
1 box white cake mix
1/2 c. butter
Directions
Spread pie filling on bottom of Bake & Roast Pan. Sprinkle white cake mix evenly on top. Dot with cold slices of butter. Bake on 375F for 15-20 minutes or until golden brown.
Broccoli Salad
Suggested Piece: Medium Cold Bowl
Ingredients
3-4 heads of broccoli (#3 cone, opt.)
Marzetti's coleslaw dressing
1 c. dried fruit and nut mix
Directions
Cut broccoli into bite-sized pieces or use #3 cone on food processor. Drizzle with dressing and toss with dried fruit and nut mix.
Ingredients
3-4 heads of broccoli (#3 cone, opt.)
Marzetti's coleslaw dressing
1 c. dried fruit and nut mix
Directions
Cut broccoli into bite-sized pieces or use #3 cone on food processor. Drizzle with dressing and toss with dried fruit and nut mix.
Saturday, November 12, 2016
Apple Pie
Suggested Piece: Large Mixing Bowl & 10" Gourmet Chef Skillet
Ingredients
5 granny smith apples (#3 cone)
1 c. flour
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. nutmeg
2 tbsp. butter
1/4 c. water (opt.)
1 pkg. Pillsbury refrigerated pie dough
Directions
Preheat oven to 350F. In a large mixing bowl combine flour, sugars, salt, cinnamon, and nutmeg. Process apples on #3 cone into bowl and toss to coat evenly. Fit one pre-rolled pie dough round into bottom of 10" Gourmet Chef Skillet. Fill skillet with apple mixture (it's okay if it's heaping, the apples will cook down). Cut butter into small cubes and place on top of apples. Drizzle with 1/4 c. water (opt.). Using your fingers dipped in water, wet edges of dough in the skillet. Unfold 2nd pre-rolled pie dough round on top apples (make sure to create decorative holes to vent pie as it cooks!) Press and seal edges of pie. Sprinkle top of pie with a little cinnamon and sugar. Bake in oven for 30 - 45 minutes, or until top of pie is golden brown.
Mama Pearlie's Sweet Potatoes
Suggested Piece: 12" Electric Skillet
Ingredients
1/2 c. butter
3-4 sweet potatoes (#3 cone)
1/2 c. brown sugar
Agave, maple syrup, or honey
1/3 c. walnuts (#1 cone)
Directions
Place slices of butter on bottom of cold 12" Electric Skillet. Processes sweet potatoes on top of butter with #3 cone. Sprinkle with brown sugar and drizzle with your choice of agave, maple syrup, or honey. Place walnuts in back of the food guide and finely chop using #1 cone. Sprinkle on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low for approx. 20 minutes.
Green Bean & Cherry Tomato Salad
Ingredients
1 medium
shallot (#1 cone)
2 teaspoons finely grated lemon zest (#1 cone)
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
3 medium lemons juiced (approx. 6 tablespoons) (#1 cone)
1/2 cup extra-virgin olive oil
2 pounds green beans, ends trimmed
2 pints (1 pound) cherry tomatoes, halved
1/2 cup finely chopped fresh Italian parsley leaves and
stems
Directions
Rinse green beans and place in 5 Qt. Wok. Cover and cook on medium just until Vapo-Valve clicks. Remove from heat and transfer to a colander. Rinse with cold water. To make the dressing place the shallot, lemon zest, and measured salt and
pepper in a Medium Cold Bowl. Add the lemon juice and while whisking
constantly, slowly drizzle in the oil and whisk until evenly combined. Place the beans, tomatoes, and parsley in bowl and toss to coat thoroughly. Taste and add more
salt and pepper as needed.
Thanksgiving Salad
Ingredients
For the salad:
4 cups butternut squash (#3 cone)
Cinnamon and sea salt
2-3 heads of romaine + spring mix salad for added color
Pomegranate seeds
Sliced almonds or chopped pecans
Gorgonzola crumbled cheese (leave off for vegan)
For the vinaigrette:
½ cup orange juice
2 tablespoons olive oil
1 tablespoon maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon salt
Directions
Quarter and seed a small butternut squash. Holding onto the outer skin of the squash french fry cut the inside using the #3 cone on the food processor. Sprinkle cinnamon and sea salt over the
squash. Cover and cook in Small Skillet on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approx. 15 min. Meanwhile, placed chop greens, pomegranate seeds,
nuts and cheese in a large serving bowl and set aside. Combine all vinaigrette ingredients in a jar with a lid
by shaking vigorously. Once squash has cooled some, add it to the salad bowl,
drizzle with vinaigrette and toss to combine. Season with salt and pepper to
taste. Enjoy!
Pulled Pork Tamale Casserole
Suggested Piece: 9 Qt. Braiser Pan
Ingredients
Directions
Ingredients
3 large poblano peppers
2 cups harina de maiz (or cornmeal)
½ cup lukewarm water
2 tbsp sugar
1 tsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
1 egg
4 ears of corn, kernels removed (or 16 oz frozen corn)
4 cups pulled pork
2 cups pepper jack cheese (#2 cone)
2 cups avocado cream sauce (optional – for topping)
Avocado Cream Sauce
2 avocados
2 limes (juiced)
2 tbsp fresh cilantroDirections
Heat the broiler on the oven to high. When hot, place the poblano peppers directly under the
broiler.
Cook for approx. 10 minutes per side, or until the skin of
the pepper is black & bubbling on both sides. Remove from the oven and place in a plastic bag, set
aside. Add the harina de maiz, water, sugar, salt, baking
powder, egg and butter to a food processor and puree. Add the corn kernels to the food processor, blend until
creamy. Add ½ of this mixture to the bottom of a 9 Qt. Brasier Pan. Top with the pulled pork and 1 ½ cups of cheese. Remove the poblano peppers from the plastic bag, peel the
skin from the peppers, slice the peppers in half, de-stem and deseed. Layer the roasted poblano peppers on top of the cheese. Top the casserole with the remaining corn masa mixture
and the remaining cheese. Cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for apporx. 30 minutes. While the casserole cooking, prepare the avocado
cream sauce.
Vegetarian Option:
Instead of pulled pork, fill the casserole with 4 cups of vegetarian
ingredients, such as black beans, sauteed mushrooms, zucchini, bell peppers and
tomatoes.
Autumn Apple Salad with a Maple Vinaigrette
Suggested Piece: Large Cold Bowl
Ingredients
Directions
Ingredients
2 cups baby spinach
1/4 cup dried cranberries
1/4 cup halved pecans
2 tablespoons feta cheese
1/2 granny smith apple (#3 cone)
1/2 fuji apple (#3 cone)
2 slices bacon cooked and chopped
Maple Dijon Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 and 1/2 teaspoon Dijon mustard
Salt & pepper to taste
Directions
Add the spinach to a medium size bowl or plate.
Top with dried cranberries, halved pecans, feta cheese,
sliced apples, and cooked bacon.
Add all the ingredients for the maple Dijon vinaigrette
to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe
makes enough for two salads.Vegetarian Red Pozole with Black Beans and Summer Squash
Suggested Piece: 10 Qt. Roaster
Ingredients
Directions
Ingredients
½ tablespoon canola oil
1 medium yellow onion (#2 cone)
2-3 garlic cloves (#1 cone)
2 poblano peppers, roasted, seeded and diced (use canned, if
needed)
2 small zucchini (#3 cone)
2 small yellow squash (#3 cone)
1 ½ teaspoons dried oregano
1 teaspoon ancho chili powder
1 ½ teaspoons ground cumin
½ teaspoon each kosher salt and black pepper, or to taste
1 (25-ounce) can Mexican style hominy, rinsed and drained
2 (15-ounce) cans Black
Beans, drained
2 (10-ounce) cans Diced Tomatoes and Green
Chiles
1 (20-ounce) can Red Enchilada Sauce
1 (32-ounce box) vegetable broth (4 cups)
For serving:
Fresh cilantro
Sliced radishes (#4 cone)
Diced Avocado
Green Cabbage (#4 cone)
Fresh limes
Directions
In a 10 Qt. Roaster over medium heat add
onion and saute for 5-6 minutes, or until onions are translucent. Add garlic,
poblano peppers, zucchini and yellow squash; and saute for an additional 2-3
minutes.nStir in the oregano, ancho chili powder, cumin, salt and
black pepper. Cook, stirring constantly, until spices are fragrant, about 30
seconds. Add the hominy, black beans, diced tomatoes and green
chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!
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