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Entries from TurboChef tagged with 'TurboChef' 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 Oven Reinvented”
The Dallas Morning News recently published a feature story on Michael McAdams, a Capital Distributing customer that recently incorporated the TurboChef 30" Double Wall Oven into his remodeled kitchen. The article profiles Michael's TurboChef experience. "Mike McAdams had been learning to cook for about a year when he saw an advertisement in Wired magazine for an "oven reinvented." He was intrigued with the new TurboChef oven that can cook up to 15 times faster than a conventional oven. After 35 years in their North Dallas home, the Mr. McAdams and his wife Emily were considering remodeling their kitchen. A talk with Dallas distributor Capital Distributing about the oven convinced them it was the real deal." Read the entire article......
Martha Discovers TurboChef
Martha Stewart recently paid TurboChef a visit at the home of Richard Perlman and Ellen Hanson, our Chairman and his wife. She came to film a feature with the TurboChef oven for The Martha Stewart Show. TurboChef has formed a great relationship with Martha and you can expect to see more of the oven on her show and in a variety of other forums in the weeks and months ahead. We're excited that she’ll be telling more and more people what we know to be true – the TurboChef oven is, as Martha puts it, "an amazing new technology for today's kitchen." Click here to watch the TurboChef feature on The Martha Stewart Show....
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...
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...
Being Green
Ok, it wasn't challenging enough to decide between this color or that color, this size or that size; now there is "green" - complete with all of its decisions: carbon footprint, sustainable, organic, local, cradle-to-cradle, recycled, recyclable, and more. Since TurboChef is a design, manufacturing and marketing company, we are excited about all of the different options to improve the planet. This is a good thing. At the same time, we know that not everything fits neatly into an eco-friendly option as much as we'd like it to. So, we believe that being honest and open about what we are doing in the name of "green" so you the consumer can make educated decisions about what is best for you and your family. We welcome the pursuit of green and look forward to hearing from you about what you value in this conversation. At the end of the day, our goal is to build ovens that give you the freedom to be the cook you want to be while promoting the protection and conservation of our shared planet. We've put together a summary of what we are doing to start. You can read it here. I’d enjoy hearing from you on what you expect and value from TurboChef in pursuit of green....
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."...
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....
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....
“Kitchens by Crayola”
In addition to our standard seven color finishes, TurboChef now offers the option to customize your TurboChef top door finish with 200+ colors included in the RAL Classic Color Collection – giving you the freedom to match your oven to any signature color aspect in your kitchen. For instance, the picture to the left shows a TurboChef oven designed to compliment the mossy green ceramic tiles in the floor of this wine cellar kitchen. This Saturday's Wall Street Journal includes our color program in an informative article on color in the kitchen....
Pizza Party
I have two little boys – ages three and four – and in our house I'm in charge of dinner each night. So one of my favorite things to do in the evening when I get home is to cook with the boys. It's fun to do together, it lets them be creative and, when they've had a hand in the creation, it gets them interested in trying new foods. And I can state unequivocally, there is no better oven that compliments their enthusiasm and eagerness to get from creation to completion better than the TurboChef oven. Of course, one of our favorite things to make is pizza. Our local market sells a great fresh pizza dough that I bring home at least once a week now and it is always a culinary highlight for them. They can really have fun with a pizza and handle just about every aspect of it by themselves (although they seem to be a little behind in the dough spinning category). So when I stumbled upon this video at the very clever "Tamra Davis Cooking Show", I was inspired to take our pizza-making to the next level. Last weekend was Henry's 3rd birthday party and instead of the backyard inflatable jumper or the piñata, we let two-dozen kids loose on a table full of pizzas. It was a ton of fun and the kids got a kick out of eating their own creations. We cooked up eight fresh-made pizzas in about 30 minutes – four minutes each with the TurboChef oven. We could never have pulled it off any other way. Even the parents got into the act, taking turns manning the oven and slicing up pies. Coincidentally, I spoke to a customer just a few days later and she shared the same sentiment....
Video Recap: Architectural Digest Home Design Show
Here's a recap of the Architectural Digest Home Design Show in NYC, including a short segment on TurboChef in their roundup....
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....
Next Up: Architectural Digest Home Design Show - NYC
For those of you in New York City and the surrounding area, you can catch TurboChef this weekend at the Architectural Digest Home Design Show. Held at Pier 94 (12th Ave & 55th St.), the show is open exclusively to design professionals on Thursday, March 6th and then opens to the public on Friday through the remainder of the weekend. TurboChef will be conducting demonstrations throughout each day with some of New York's most talented chefs. Highlights on the roster include: Thursday: Jonathan Waxman, Chef/Owner of Barbuto, will be cooking a seafood medley of clams, mussels, and sea bass with a saffron broth along with roasted brussel sprouts and butternut squash. Noon. Friday: Kurt Gutenbruner, Chef/Owner of Blaue Gans, Wallsé and Café Sabarsky, will be cooking something wonderful. 11:30am. Saturday: Franklin Becker, Executive Chef of Brasserie, prepares roasted rack of lamb with peas and carrots. Noon. Cesare Casella, Executive Chef/Owner of Maremma, will be cooking marinated U-15 shrimp with tuscan style beans. Anne Burrell, Executive Chef at Centro Vinoteca and Gusto, will be preparing leg of lamb. 3:00pm. Sunday: Mikey Price, Executive Chef/Owner of Market Table, is roasting up boneless half chickens garnished with a brunoise of sweet potatoes (...yes, I had to look up brunoise). Amanda Freitag, Executive Chef at The Harrison, will prepare a whole roasted side of fresh fish with roasted vegetables. Fabio Trabocchi, Chef/Partner of Fiamma, will roast poussins. 3:00pm....
TurboChef on Today
Here's the full Today Show segment that aired this past Sunday....
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