Steam Cuisine: Full steam ahead with 100 delicious recipes for a healthier diet - Softcover

Stacey, Jenny

Softcover

ISBN 10: 1552094030 ISBN 13: 9781552094037

Publisher: Firefly Books, 1999

Synopsis

For generations, steaming has been recognized as a traditional method of cooking, but only recently has it been fully appreciated as a very healthy way to cook food. The 100 delicious recipes in Steam Cuisine use steamers that are available in cookware stores everywhere.

Steaming is the perfect method for today's fast-paced kitchens. An entire meal can be combined in a steamer and timed effortlessly so that everything is ready at the same time. Steaming requires no additional fat and maintains high levels of nutrients in foods. Using the freshest of ingredients, the combinations are endless and the results irresistible. Opening with an introduction to the range of steamers available plus tips and step-by-step instructions, the recipes run a wide range of international cuisines and tastes.

The Seafood, Meat and Poultry sections include:

salmon and wild mushroom kebobs, marinated in lime, oil, garlic and herbs
sole and turbot with garlic-lime Hollandaise
spicy garlic shrimp with chiles and mixed vegetables
lamb with bacon and pepper sauce on a bed of spinach
jambalaya
chicken couscous

Vegetables feature largely in creative recipes, such as:

garbanzo bean and bulgur pot with root vegetables, seasoned with tomato, garlic and herbs
polenta pie with mixed marinated vegetables
spicy vegetables served with hot tortillas

And, long a classic outcome of steaming, there are many scrumptious desserts:

exotic fruit purée with cream on waffles
stuffed apples served with apricot sauce
hot chocolate pudding

Efficient, easy, healthy and very tasty, steaming is perfect for today's busy, health-conscious cook. Whether using a bamboo steamer, colander or modern electric steamer, Steam Cuisine is the perfect introduction.

About this title

About the Author:

Jenny Stacey lives in London. This is her seventh book.

Excerpt. © Reprinted by permission. All rights reserved.:

Orange and Ginger Marinated Whitefish
Makes 4 servings

The bright colors of orange segments and shredded green onion liven up steamed whitefish fillets.

4 whitefish fillets, skinned, about 6 ounces each
Juice and zest of 1/2 medium orange
1/2-inch piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
4 scallions, shredded
1 medium orange, segmented
4 tablespoons dry white wine
2 tablespoons butter
1 tablespoon minced fresh chives

Rinse the fish under running water and pat dry. Place in a shallow glass dish such as a pie plate. Mix half the orange juice and zest, all of the ginger, garlic and scallions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally.

Remove the fish, orange and scallions from the dish, reserving the marinade. Place in a wax paper lined steamer tray. Cover with a tight-fitting lid and steam for 10 minutes.

Pour the reserved marinade into a small saucepan with the remaining orange juice, zest and wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from heat. Stir in the butter to give a glossy sauce. Serve the fish with the sauce and garnish with the chives and orange segments.

About this edition

• Publisher: Firefly Books
• Publication date: 1999
• ISBN 10: 1552094030
• ISBN 13: 9781552094037
• Binding: Paperback
• Number of pages: 128