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Entries from TurboChef tagged with 'Recipe' Baked Georgia Peaches
Summertime in Atlanta means fresh, juicy peaches are in plentiful supply. While a good fresh peach stands up on it's own, we've taken to baking our latest bushel in the TurboChef oven for a wonderful, simple dessert to end the evening. Prep is simple. Cut two or three peaches in half and remove the pits. Drizzle with a little spiced rum, brown sugar, cinnamon and chopped walnuts. Don't bother peeling the peaches as the skin will separate during cooking. Place the peaches in an 8" x 8" baking pan and cook under the Roast > Vegetables > Roast Vegetables > 1 Pound setting. In less than three minutes (I take them out at the 80% chime) you'll have beautifully caramelized, warm and luscious roasted peaches. They are good on their own but I can't resist topping them with a scoop of vanilla ice cream. A down home Southern taste treat that couldn't be easier....
Blueberry Upside-Down Cake
Combining the last few posts, I've continued with my baking exploration and settled on a Martha Stewart recipe I came across this past weekend. I used the Cake > Scratch Recipe setting under the Bake menu and took the cake out at the 80% check point - reducing the final cook time from 45 to 18 minutes. While Martha's looks a bit better than mine (no shock there), it tasted sensational. With a big scoop of vanilla ice cream, this cake is the perfect end to a summertime cookout. You can find the recipe here....
The Knead For Speed: Part 1
I'll start by saying that I'm somewhat intimidated by baking. While I am quite interested in it and admire those who do it well, it seems a bit delicate and intricate so I typically steer clear of the territory. At the same time, we are very often asked how the oven performs with baked goods. So, emboldened by the confidence in my oven's ability and inspired by a recent TurboChef-oriented post from The Knead For Bread, I stepped up to the challenge this weekend to illustrate just what the TurboChef can do when it comes to baking. To begin my adventure in baking, I started with something familiar and comfortable. The Knead For Bread is a treasure trove of great baking recipes. What's more, for those who need a helping hand like myself, they offer a step-by-step "class" complete with visual representations of each part of the process. TKFB provides a nice twist to traditional banana bread with their Chocolate Banana Crunch Bread recipe. The recipe's ingredients are easy to procure and preparation is relatively simple (just be sure to have several mixing bowls ready for duty). Once everything is combined, baking is a snap. Using the oven's recipe settings, I selected Bake > Bread > Quick Breads > Regular Size. While there are also size variations for 3x6 mini loaves in the oven's menu selections, this recipe called for a standard 5x9 loaf pan. With this setting, TurboChef cuts the cooking time in half – to 30 minutes – while the original recipe calls for an hour. Crossing my fingers that I had combined everything correctly, I placed the batter in the oven, closed the door and pressed Start. 30 minutes later I was thrilled with the outcome. My creation came out with a golden brown and chocolaty marbled...
The Best Steak I've Ever Had
This entry comes to us from Ted Curtis, a TurboChef customer and avid user of his TurboChef 30" Double Wall Speedcook Oven. If you own a TurboChef Speedcook Oven and would like to share stories, recipes or tips on this blog, please contact us. I prepared my first filet mignon in the oven the other night. It was amazing. I took an 8-9 oz. filet and brought it down to room temp (a very important first step). Then I bacon wrapped it and coated the top and bottom with Oklahoma Joe’s Steak Seasoning (great stuff!). I melted a tablespoon of butter on a plate, then coated the steak – top and bottom – right before putting it on a small, preheated Le Creuset grill pan. I had preheated the pan in the bottom oven on “Hi-Broil” for about 20 minutes before moving it to the top for cooking. There is no need to apply non-stick spray to the pan due to the butter. In fact, you don’t want to because you want the pure juices from the meat, butter, and bacon to pour onto the steak when you're ready to plate. I selected Broil > Beef > Filet > Medium > 1 Count using the Cook Navigator and put the steak in to cook for 6 minutes when preheat was complete. Then I flipped the steak at the 3-minute point to mark both sides.When it came out of the oven, I placed the pan and steak on the stove top under the hood, letting it rest on the pan for about 5 minutes until the internal temp got to around 125-130 degrees. While still in the pan, I salted the steak with kosher salt and fresh cracked pepper. I placed the steak on a hot plate that was placed...
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....
Lunch Time. Reinvented.
Ellen Hanson (Ellen Hanson Designs in NYC) and her associates enjoy a TurboChef Speedcook Oven in their office kitchen. Tired of the daily hassle and the countless boxes, wrappers and containers accompanying every take-out order, Ellen describes how their oven has bettered the lunch break: Lunch at Ellen Hanson Designs is, as in most offices, a harried affair. We are very busy and suddenly realize we are starving. Until recently we would most often order in, but as our office has become increasingly 'green' we find we can't live with all the packaging that accompanies food delivered from a restaurant. Now someone from the office stops at the local health food store on the way to work and gets some good-looking organic produce. Shortly before we plan to eat, we pop it into the TurboChef oven. Within minutes we have a beautiful home-cooked meal with no wasteful packaging. One of our favorites is roasted cauliflower. Sometimes we pair it with quinoa and plain yogurt. It is also good with pasta, rice or roasted potatoes. Check out how easy it is to make this vegetable! Chop, slice, or break into florets a head of cauliflower. Place in a roasting dish and drizzle with olive oil to taste. Sprinkle with salt. The prep time is about 2 minutes! Cook it in the oven using the "Roast Vegetable > 1 pound" setting – 3 minutes. When the chime indicates 80% done, add walnuts and grated Parmesan to taste. Complete cooking cycle and serve hot or room temp. If you'd like to share stories and experiences with your TurboChef Speedcook Oven, we'd like to hear from you. Email The TurboChef Blog and we'll review your submission for inclusion on the site....
Recipe Request: Blue Cheese & Parmesan Crostini
A number of folks that have visited with us at the Charleston Food & Wine Festival and the Architectural Digest Home Design Show have been requesting a particular recipe we cook at our demonstrations. It's one of those quick, easy and delicious appetizers that you just can't get enough of. Enjoy. Blue Cheese & Parmesan Crostini TurboChef Cook Time: 2 minutes Serves: 6 1 cup mayonnaise 2 large cloves garlic, minced 1/8 teaspoon cayenne pepper 3/4 cup finely crumbled blue cheese 1 1/2 cups freshly grated Parmesan cheese 3/4 cup finely chopped green onions or chives 24 1/4" inch thick sliced baguette or sourdough bread 1. Select Toast > Bagels> Dark. Allow oven to preheat. 2. Combine the mayonnaise with the all other ingredients. 3. Spread a generous tablespoon of the mixture on each bread slice. 4. Place slices on baking sheet and place in oven. Press “Start” to begin baking. Bake 2 minutes until the cheese topping starts to bubble and the toasts are golden around the edges. 5. We serve these treats on a platter by themselves or with a thin slice of beef - most of the time it's a strip steak - on top. Enjoy....
A Short and Simple Sauce
I'm always excited when I find something so simple to make that turns out so darn good to eat. I hit on one of those moments last night. I took a cue from Jonathan Waxman's presentation at the International Builders' Show. He was roasting tomatoes and garlic in the oven. Then he'd mash them up into a kind of rustic sauce that topped a rack of lamb he had prepared. Jonathan mentioned briefly that if you went on to purée that tomato base, you'd have a pasta sauce "you'd be very happy with." He was right. The result was fantastic. And so short and simple that its greatness came as a surprise. Four and half minutes in the oven, a quick turn in the blender, and we had a sauce that was not only fast, but fresh, and as good as any we could hope to find and pay for in a restaurant. So, since short, simple and savory are much of what TurboChef is about, I couldn't wait to share. Here's all you do: Oven Roasted Tomato Basil Sauce TurboChef Cook Time: 4.5 minutes Conventional Cook Time: 20 minutes Serves 3 to 4 (depending on your appetite) 3 ripe heirloom tomatoes 6 garlic cloves - halved 4-6 fresh basil leaves 4 tablespoons extra virgin olive oil Red pepper flakes to taste Sea salt and ground black pepper to taste 1 tablespoon unsalted butter Please note that much of these ingredients are done to taste. Adding more here or there to your liking is encouraged. Select Roast > Vegetables > Roasted Vegetables > 2 pounds. Press "Start" and allow oven to preheat as your prepare the dish. 1. Core tomatoes and slice in half, leaving the skins on. Place in a pyrex dish that can be covered. 2. Push garlic...
Jonathan Waxman Cooks at the International Builders' Show
It was busy week in Orlando last week as TurboChef enjoyed its second annual appearance at the International Builders' Show. The conversations were many, the enthusiasm for the oven has high, and the daily live demonstrations – we conducted three each day – were standing room only. The highlight of the week for me was Chef Jonathan Waxman, who took the stage to cook an exceptional three course meal that included broiled diver scallops, roasted rack of lamb, and chocolate soufflés for 20 guests in about 18 minutes. Jonathan is an exceptional chef and someone you'd be just as pleased to have as a guest at your dinner table as you would to have him preparing the meal. Concentrating on fresh, seasonal ingredients, his "less is more" philosophy delivers food that feels familiar but tastes absolutely exceptional. You can find a collection of his recipes in his recently published cookbook, A Great American Cook, or taste them for yourself on the menu of Barbuto, his Italian bistro on Washington Steet in New York City's West Village. I recommend the roast chicken. Jonathan's biggest crowd pleaser at the Builders' Show may have been his diver scallops, hand-harvested by divers off the coast of Maine and flown in that morning for the show. He broiled them in the TurboChef Speedcook Oven on a preheated grill pan to deliver a nice sear, then polished them of with Belgian endive and a fresh blood orange vinaigrette. While I'll concede the most important ingredients of genius, experience, and improvisation to Chef Waxman, here's a best shot on goal to recreate that dish for you to enjoy: Broiled Diver Scallops with Belgian Endive and Blood Orange Vinaigrette TurboChef Cook Time: 7 minutes Conventional Cook Time: 30 minutes Blood Orange Vinaigrette 2 blood oranges 1/4 cup red...
Tastes Change
It has long been believed that we have four taste receptors on the tongue. Salty, sweet, bitter and sour were the ones we all learned about in grade school. You may have heard though that recently a fifth term has been added to describe what can be perceived by the human palate. It's called umami, derived from the Japanese word for "deliciousness." Items like cheese, tomatoes, truffles and mushrooms exhibit the taste sensation of umami more readily than the traditional salty, sweet, bitter or sour. All of this may be a bit abstract without tasting foods that fall into this flavor category for yourself. To do so, you can find a number of great recipes at the Umami Information Center. (Just the existence of such an organization is proof enough that it's a slightly more complex flavor than its commonplace cousins. I mean, you're not likely to find a "Salty Information Center.") And we'd be remiss if we didn't offer up an umami recipe of our own for you to cook up in your TurboChef Speedcook Oven. Again, this one is courtesy of Chef Seeger: Risotto with Wild Mushrooms Conventional Time: 35 minutes TurboChef Time: 12 minutes Servings: 6 6 ounces (3 cups) mushrooms (chanterelle, baby bellas, shitake) 4 1/2 cups (1100 ml) low-salt chicken broth 1/4 cup dry white wine 1 1/2 cups (300 grams) risotto 3 tablespoons extra virgin olive oil, divided use 6 tablespoons unsalted butter, softened, divided use 1/4 cup minced shallots 2 garlic cloves, minced 1 4” sprig fresh rosemary 1 4” sprig fresh thyme 1 cup freshly grated Parmigiano-Reggiano 3 tablespoons mascarpone Fine sea salt White pepper Select Bake > Prepared Foods > Casserole > Fresh> Rice (uncooked) > 1 quart. Press “Start” to begin preheat cycle. 1. Clean the mushrooms with a dry...
Out of This World Cauliflower
Wandering through Whole Foods the other day, I was stopped dead in my tracks by, of all things, a cauliflower. More specifically, a romanesco cauliflower. It sports a lime green fractal-like spiraling pattern that is absolutely beautiful and otherworldly. In my opinion, it is quite possibly the most well-designed vegetable on the face of the planet (or whatever other planet it might have originated on). I quickly gathered up half-a-dozen florets. We use a simple recipe to roast the garden variety cauliflower in the TurboChef Speedcook Oven at home. It takes about four minutes. So we decided to do the same thing with these precious little gems. A little olive oil, garlic, lemon juice, Parmesan, kosher salt and we popped them in the oven under the roasted vegetable setting. They came out just as beautiful, retaining their brilliant color while lightly browned on the tips. After a moment of hesitation, not wanting to disrupt the perfect pattern with knife and fork, we dug in. The result - milder, sweeter and more tender than standard cauliflower, the romanesco did not disappoint. It tasted as good as it looked. Since then, I've been digging around for other ways to fix these little guys. Simple and traditional steaming, roasting and boiling preparations abound, but here's a nice little preparation twist from Albion Cooks. Enjoy....
Skins 'n the Game
If you have a TurboChef oven, you're going to find preparing for sporting events like today's Big Game allows for more time in front of the tube and less time cranking out snacks from the kitchen. The oven crisps up wings like they came from a deep fryer by using the Air Crisp setting. Crispy potato skins are also easy and don’t require frying either. Here's how: Select Bake > Vegetables > Potatoes > Bakers > Quantity 4. Allow the oven to preheat. Brush your potatoes with a little olive oil, place them directly on the oven rack and hit “Start.” Four potatoes will take just 10 minutes to bake. This will give you enough time to prep any other ingredients you want to top them with later. Quarter your potatoes (or halve them if they are smaller), and remove some of the flesh. To crisp the inside of the skins select Air Crisp > Appetizers > Unfilled > Fresh >Toasted. Place the skins on a baking sheet flesh side up while the oven is preheating. Once preheated, place the sheet in the oven and press "Start" to begin baking. It takes about two minutes. When finished, the skins are ready to jazz up with toppings so select Toast > Cheese Melt > Count 6. Top the skins with grated Cheddar cheese, and place your baking sheet back in the TurboChef oven. Two minutes later, you're ready to garnish a perfect set of potato skins with salsa, sour cream, bacon and fresh minced chives. Touchdown!...
Truffle Mac & Cheese
“Please tell me we get to eat this,” my wife says anxiously after I have spent what is apparently far too much time taking a photo of our new favorite mac & cheese recipe. You see, this is no ordinary macaroni & cheese. It is the ultimate comfort food creation from renowned Chef Guenter Seeger, currently collaborating with TurboChef to develop a collection of recipes for the newest installment of the TurboChef cookbook - concentrating on fresh, readily available ingredients and simple preparation. For those who can’t wait until the cookbook is published (like myself), I offer a sneak peek of the good things to come. Guenter’s truffle mac & cheese has quickly become a favorite among the TurboChef staff working on the cookbook project. I tried it out this weekend and now have a guaranteed winner for any and all upcoming family gatherings. The thing that always strikes me about Chef Seeger’s dishes – and this one is no exception – is how you can taste each unique ingredient individually, yet they all work in perfect harmony together, even when you suspect they might not. I mean Panko bread crumbs, white truffle oil and nutmeg? Not your typical shopping list for mac & cheese, at least in my kitchen, where the southern cooking I grew up on often dictates the menu. But the result is nothing short of sensational. And the best thing about it? Even I can cook it now. In four minutes. Enjoy the recipe: 2 tablespoons unsalted butter 2 tablespoons flour 1 (17.5 ounce) package rustichella d’ abruzzo maccheroni or other tubular shape 2 cups heavy cream 3 cups (750 ml) low-sodium chicken broth 8 ounces grated Gruyère cheese ½ cup Panko bread crumbs ¼ chopped flat leaf parsley, for garnish White truffle oil Fresh ground...
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