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Entries from TurboChef tagged with 'K/BIS' K/BIS Recipes: Part 2
Here's one more recipe prepared by Chef Waxman at K/BIS. Chef is known for his roasted chicken and, while the taste is exceptional, this recipe couldn't be more simple to create. Best of all, using organic chickens, you can cook up two in the TurboChef Speedcook Oven in about 12 minutes. Roasted Organic Chickens 2 small (3.0 pound) organic chickens Extra virgin olive oil Freshly cracked black pepper 2 tablespoons unsalted butter 1. Using the Cookwheel, select Bake > Meat/Poultry > Poultry > Chicken > Unstuffed > 3-4.5 pounds. Press “start” to preheat oven. 2. Rinse the chickens and dry with paper towels. 3. Place the chickens in a 9 x 13 inch baking dish and drizzle with olive oil. Sprinkle with salt and pepper. Place a tablespoon of butter on top of each. 4. Place chickens in oven, press “start” to begin cooking. Allow to cook 12 minutes of the 22 minute cook cycle (organic chickens will typically cook more quickly than a non-organic chicken). Allow to rest about 5 minutes before slicing. You can find more great recipes like this in Chef Waxman's cookbook, available here....
K/BIS Recipes: Part 1
As promised, we're sharing a couple of the recipes we prepared with Chef Waxman at K/BIS. These are easy, fresh and take only minutes to prepare and cook – making them perfect for a meal on any night of the week. Enjoy. Pizza with Bacon, Parmesan, Scallions & Tomato 1 frozen 10" pizza crust Note: Chef Waxman prepared his own crusts then froze them. You can prepare this doing the same thing, using store-bought crusts, or using fresh dough. Simply adjust your oven settings accordingly. 2 cups halved grape tomatoes 1 bunch green onions, thinly sliced 8 ounces Applegate organic bacon, sliced ¾ cup freshly grated Parmigiano Reggiano Extra virgin olive oil Freshly ground black pepper Sea Salt 1. Using your Cookwheel, Select Bake > Pizza > Frozen > Combo. Press “start” to preheat. 2. Roll frozen dough into a 10-inch round and place on metal sheet pan. 3. Press bacon gently into surface of the dough, distributing evenly. 4. In a large bowl toss the tomatoes and onion together. Drizzle with a tablespoon olive oil and season with salt and pepper. Distribute tomatoes evenly to the edge of crust in a single layer. Sprinkle with the Parmesan and cracked black pepper, to taste. Brush the edge of dough with olive oil. 5. Place pizza in the oven and allow to bake 3 minutes. Scroll to "Cook and Brown More" if desired for a slightly darker bottom and crust. You can find more great recipes like this in Chef Waxman's cookbook, available here....
Drawing a Crowd at K/BIS
Once a year, the Kitchen & Bath Industry Show becomes the international focus of the design industry. Anything your heart desires for your kitchen can be found on the K/BIS floor and TurboChef was right at the center of it again. With reservations for seats booked weeks in advance by specifiers, dealers, press and VIPS, Chef Jonathan Waxman took the stage three times a day to a standing room only crowd, anxious to see the TurboChef Speedcook Oven live up to its reputation as the best oven available. Hear Chef Waxman's unique perspecive on the TurboChef Speedcook Oven in a radio interview with Home Magazine Live. Even Ty Pennington, reporting from the K/BIS floor as a correspondent, stopped by to see what the excitement was about and mix things up with the Chef. As usual, the oven did live up to its reputation, inspiring "oohs" and "aahs" from the crowd as some of Chef Waxman's Chef favorite dishes emerged from the oven cooked to perfection in mere minutes. A fresh dough pizza topped with organic tomatoes, scallions, bacon and Parmesan crisped up in just over 3 minutes. A fresh berry crisp topped with a mixture of oats, brown sugar, cinnamon & nutmeg was ready in 4 minutes. And perhaps most impressively, Chef prepared fresh, organic chickens – two at a time – in 11 minutes. At the same time, he'd prepare a separate single chicken, cooking it in the conventional oven for an hour. Note to our readers: look for the recipes for each dish posted here in the coming days. Beyond the demonstration, the booth was equipped with a number of working ovens and cooking stations so consumers could touch, feel and get the complete TurboChef experience. With cinnamon rolls, pizzas, steaks, even an occasional turkey being served...
A K/BIS Recap
Once a year, the Kitchen & Bath Industry Show becomes the international focus of the design industry. Anything your heart desires for your kitchen can be found on the K/BIS floor and TurboChef was right at the center of it again. With reservations for seats booked weeks in advance by specifiers, dealers, press and VIPS, Chef Jonathan Waxman took the stage three times a day to a standing room only crowd, anxious to see the TurboChef Speedcook Oven live up to its reputation as the best oven available. Hear Chef Waxman's unique perspecive on the TurboChef Speedcook Oven in a radio interview with Home Magazine Live. Even Ty Pennington, reporting from the K/BIS floor as a correspondent, stopped by to see what the excitement was about and mix things up with the Chef. As usual, the oven did live up to its reputation, inspiring "oohs" and "aahs" from the crowd as some of Chef Waxman's Chef favorite dishes emerged from the oven cooked to perfection in mere minutes. A fresh dough pizza topped with organic tomatoes, scallions, bacon and Parmesan crisped up in just over 3 minutes. A fresh berry crisp topped with a mixture of oats, brown sugar, cinnamon & nutmeg was ready in 4 minutes. And perhaps most impressively, Chef prepared fresh, organic chickens – two at a time – in 11 minutes. At the same time, he'd prepare a separate single chicken, cooking it in the conventional oven for an hour. Note to our readers: look for the recipes for each dish posted here in the coming days. Beyond the demonstration, the booth was equipped with a number of working ovens and cooking stations so consumers could touch, feel and get the complete TurboChef experience. With cinnamon rolls, pizzas, steaks, even an occasional turkey being served...
An Evening at Charlie Trotter's
Our stay at K/BIS last week began with a very special event. A select group was on hand at Charlie Trotter's in Chicago for an exclusive TurboChef demonstration with Chef Trotter himself. Not only does Chef Trotter use commercial TurboChef ovens in his restaurants, he has a residential version in his studio kitchen. In this setting, Chef put on a quite a show for our audience, using his TurboChef 30" Double Wall Speedcook Oven to cook extraordinary dishes with extraordinary speed. It was a vivid reminder of just how remarkable this oven is. I see it demonstrated and cook with it every day, yet I am still thrilled and amazed when I see new foods prepared in it – particularly in a location that has been named the best restaurant in the world. In a little less than thirty minutes, Chef Trotter had prepared, cooked and plated the following dishes as we looked on. Roasted Monkfish with Baby Carrots, Iowa Spiced Fatback & Shallot Marmalade TurboChef time: 9 minutes Grimaurd Farms Duck Breast with Red Plums, Roasted Kohlrabi & Thai Long Pepper TurboChef time: 8 minutes Lemon-Ricotta Soufflé with Rhubarb Compote TurboChef time: 2 minutes After the demonstration, the group adjourned to the dining room where we were treated to an exceptional menu. Again, Chef Trotter prepared each item in the TurboChef Speedcook Oven, and each one was a delight for the senses. The unique presentation, the flavor, the remarkable pairing of food and wine – all of it made for a wonderful experience. When asked for his opinion on the evening, Stephen Weiner of Abt Electronics in Chicago, summed things up well: “Listening to Charlie speak about the oven's performance and it meeting his high standards was a testament to the product. I was impressed to know the...
Covering K/BIS
It was another exceptional showing for TurboChef at K/BIS 2008, with crowds lining up to see the demonstrations, taste the food, and learn more about the TurboChef Speedcook Oven. Our custom color door options, the new TurboChef 30" Single Wall Speedcook Oven and Chef Jonathan Waxman's demonstration menu were all big hits with attendees. We'll post much more about K/BIS over the next several days. In the meantime, here's a sampling of some of the press coverage TurboChef received. Home Magazine Live – Part 1 Chef Jonathan Waxman discusses the speed and quality he's expereinced when cooking with the TurboChef Speedcook Oven. Home Magazine Live – Part 2 TurboChef's Chief Branding Officer, Steve Beshara, discusses the benefits of TurboChef and Airspeed Technology™. Sarasota Herald-Tribune: "TurboChef is a high-performance gourmet oven that exemplifies new standards of luxury as defined as quality and convenience." Illinois Daily Herald: "Colorful and Quick – TurboChef's 30" Wall Oven" NKBA Live from K/BIS: "Bring your popcorn. Several manufacturers at K/BIS are attracting attendees to their booths with a little showmanship." CBS Evening News - Chicago "A personal tour around the showroom floor."...
Cooking at K/BIS
The biggest event in the world of appliances is right around the corner. Once again, we'll be bringing our unique cooking experience to Chicago and the Kitchen & Bath Industry Show this week, from April 11th to the 13th. Our good friend Jonathan Waxman, executive chef/co-owner of Barbuto in New York, will be preparing some of his favorite recipes in the TurboChef Speedcook Oven. His K/BIS menu includes: Pizza with Bacon, Parmesan, Scallions & Tomato Conventional time: 25 minutes TurboChef time: 3 minutes 25 seconds Two Roasted Organic Chickens Conventional time: 1 hour 20 minutes TurboChef time: 15 minutes Roasted Yukon Gold Potatoes Conventional time: 1 hour TurboChef time: 5 minutes Homemade Strawberry Crisp Conventional time: 50 minutes TurboChef time: 4 minutes 10 seconds Combined, the full four-course meal is cooked in less than 30 minutes (versus 3.5 hours in a conventional oven). Not bad. We hope you'll join us at Booth N8539 in the North Hall if you plan to attend the event. If not, check back in next week for a post-show recap....
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