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Behind the Scenes ArchivesMain
By Debbie Gore | November 23, 2007
Cook the turkey, talk fast, be witty and enjoy the banter of Dylan Ratigan, the moderator and one of five Wall Street traders on CNBC’s Fast Money which aired Wednesday, November 21st. That was my advice from the New York producers on what to expect for my live segment about the TurboChef residential oven taped via satellite from our Dallas corporate headquarters.
Our segment “Fast Turkey on Fast Money” was a glimpse of me cooking a 12-pound unstuffed turkey in 42 minutes and was intertwined with investment strategies and debates between Dylan and Wall Street traders. My goal was to introduce the viewing audience to just what is in store for home chefs. The TurboChef Oven cooks in revolutionary time with patented technology. It is changing the way we view the once overwhelming task of preparing a feast for friends and family.
CNBC traders and moderator, Dylan, nicknamed “The Commissioner” had to be wishing to have a slice of my succulent turkey. Their bird, cooked in a conventional oven (a 4 hour job), looked a bit dry.
Have fun, the producers reiterated, and I did! It is much easier talkin’ turkey than their job of deciding if their arguments over stock and investment strategies have merit.
By Brian Pember | February 1, 2008
“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 nutmeg, to taste
1. Boil salted water for pasta and cook according to package directions. Stir occasionally so the pasta does not stick together. Drain and set aside.
2. In a medium saucepan, heat chicken broth to boiling and reduce to one cup. Add the heavy cream and with a whisk stir while bringing to boil.
3. Blend the butter and flour together with the back of a spoon to make a paste. Add to the boiling liquid and continue to whisk, until the mixture thickens enough to coat the back of a spoon.
4. Reduce the heat; add the cheese and stir to melt.
5. Pour the cheese over the pasta and stir to coat. Spoon into casserole dish.
6. Sprinkle the top with bread crumbs and dot with butter.
7. Place in oven and press “Start”. Bake 4 minutes.
8. Garnish with parsley and drizzle lightly with truffle oil. Sprinkle with fresh nutmeg, to taste.
Select Bake > Prepared Foods/Entrées> Baked Pasta > Macaroni & Cheese > 40 oz.
*Note: for this recipe – adjust the 3:30 cook time to 4 minutes. When the cookbook is published these adjustments will be included in your “Cookbook” settings automatically.
By Brian Pember | February 21, 2008
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 wine vinegar
1 cup olive oil
4 heads Belgian endive, trimmed and cored
1/4 cup of vegetable broth (or water)
3 tablespoons of olive oil
Salt and pepper to taste
2 pounds diver scallops (about 20)
3 tablespoons of olive oil
Salt and pepper to taste
1. Peel blood oranges and remove all pith. Slice into cubes and place into a mixing bowl. Stir in red wine vinegar and olive oil.
2. Select Roast > Vegetables > Roasted Vegetables > 1 pound and let the oven preheat.
3. Julienne Belgian endive. Place in a 13x9 pyrex roasting pan with vegetable broth. Drizzle with olive oil. Salt and pepper to taste. Place in preheated oven and press Start. Cook for 3 minutes. When done, remove from oven and place in lower oven on Warming setting until ready to serve.
4. Select Broil > Seafood > Shellfish > Scallops > 40 count and allow oven to preheat. While preheating, place cast iron grill pan coated with non-stick cooking spray in oven until hot.
5. Place scallops in mixing bowl and toss with olive oil, salt and pepper.
6. Place scallops on hot grill pan, flat side down, place in oven and press Start. Cook for 4 minutes.
7. As an appetizer, serve one to two scallops per plate, seared side up on a small bed of the endive. Dress with blood orange vinaigrette.
By Brian Pember | February 27, 2008
We've posted a handful of images from the International Builders' Show here. They'll provide a small taste of the daily demonstrations conducted for show-goers. Enjoy.
By Debbie Gore | March 4, 2008
The Charleston Food and Wine Festival over this past weekend was an amazing mix of local and nationally-recognized Southern chefs in a city widely acclaimed for its low country cuisine. Seminars, food tastings, and a dine-around were highlights of the weekend, and TurboChef was right in the middle of it as the official sponsor of the Culinary Village. We served up a few of our own culinary treats to guests across from the south and beyond. We've posted a short slide show of the event for those of you who couldn't make it. The event has their own recap of the event in pictures here.
By the way, when we weren't cooking, our group found some real gems when it comes to local fare. Fish, specializing in fresh, local and sustainable seafood is housed in a beautiful renovated building from 1837. Boathouse - East Bay in historic Charleston is very close to the festival. And Coast and Virginia’s on King both served up great authentic southern low country fare. If you happen to be in the area, a visit to any of these establishments will treat you right.
Our thanks to everyone who we met at this great event. We hope to see you again next year.
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By Brian Pember | April 18, 2008
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 TurboChef products were being used daily in one of the finest restaurants in the world. The monkfish was most memorable and the Eyrie Vineyards Pinot from Oregon complimented the delicate flavors of the perfectly prepared fish. It boggles the mind to know the fish was roasted in less than four minutes.”
We thank everyone who attended the evening and extend a special thanks to Chef Trotter and his remarkable staff at Charlie Trotter's for an evening of excellence. For an inside look at the evening, we've complied a slide show for your viewing.
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By Steve Beshara | April 24, 2008
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 up all day in record time, the TurboChef booth was a popular place to be.
In all the event was a success. You can see the full three-day show in pictures here. We thank everyone that took the time to visit us, learn about, specify and purchase TurboChef over the course of the event. We look forward to seeing you again next year in Atlanta.
By Brian Pember | June 11, 2008
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.