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Entries from TurboChef tagged with 'Chefs' 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...
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...
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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