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Entries tagged with 'steaming'

Flounder in Grape Leaves From 'The Catch'

Serious Eats Kate Williams Post a comment

Wrapping fish in grape leaves (or fig leaves, or banana leaves...) is a great way to grill flaky seafood without worrying that it will stick to the grill. In Ben Sargent's new cookbook, The Catch, he pairs thin, flat flounder fillets with a tomato and caper compote (grilling the tomatoes while the heat is at full throttle) for a smoky-sweet dish. More

Chinese-style Steamed Eggplant with Soy Sauce and Sesame Oil

Serious Eats Chichi Wang 2 comments

A common Chinese cold dish. The idea is to scoop out the flesh after steaming and toss it in oil, vinegar, and whatever other seasonings you have on hand. More

Steamed Salmon with Chard, Pine Nuts, and Raisins

Serious Eats Blake Royer Post a comment

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Dinner Tonight: Steamed Salmon with Garlic and Ginger

Serious Eats Nick Kindelsperger 1 comment

Of all the cooking methods I use, steaming is probably close to the bottom of the list. Part of that is my fault; I don't usually get excited when I see "steaming" mentioned in recipes, correlating it unfairly with bland and boring. But bland and boring is about the last thing you'd say about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce. More

Dinner Tonight: Steamed Chicken with Ginger and Scallions

Serious Eats Nick Kindelsperger 1 comment

I don’t steam much, and when I do it usually involves a lot of crabs or, more likely than not, vegetables. It’s an underused technique in my household, besides one that doesn’t pop up very often in the materials I... More

Dinner Tonight: Steamed Spicy Eggplant

Serious Eats Nick Kindelsperger 6 comments

My previous experimentation with eggplants scorched them on an iron skillet to create this wonderful smokey baba ghanoush, so I was a little worried about the gentle steaming I was in for with these guys. Well, only slightly worried considering Jean-Georges Vongerichten penned the recipe. This comes from his Asian Flavors of Jean-Georges. I jumped on it because it’s one of the very few recipes in the book that could be done fairly quickly and without thirty ingredients. More

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