Recipes perfected by Chef Paula Bambrick at Miele Gallery Caplan’s using the steam, speed and induction cooktops.
Fig and Brie Crostini
Makes about 2 dozen
1 loaf Italian or walnut bread
½ lb. Brie, thinly sliced
6 fresh figs, quartered
¼ c. wild flower honey
1 c. baby arugula
Slice the walnut bread into ½” thick slices. Use a 2” round cookie cutter to cut out 24 rounds of bread.
Preheat the broiler.
Broil the bread rounds until golden brown, about 2 – 3 minutes per side.
Divide the sliced Brie among the crostini. Return them to the oven just until the cheese melts, about 1 minute.
Place 1 or 2 slices of fig on each crostini.
Drizzle with a bit of the honey. Arrange one or two arugula leaves on each crostini.
Warm White Bean Dip with Bread Sticks
Makes about 3 cups of Dip
2 cans cannellini beans, rinsed and drained
¼ c. water
2 tbsp. extra-virgin olive oil
3 small shallots, finely chopped
3 cloves garlic, finely chopped
¼ c. oil packed dried tomatoes, drained and finely chopped
¼ c. pitted olives, thinly sliced
2 tbsp. freshly squeezed lemon juice
2 tbsp. fresh basil, thinly sliced
2 tbsp. fresh parsley, minced
Pinch cayenne pepper
Combine the beans and water in the food processor; pulse until nearly smooth. Remove from processor; set aside.
Warm the oil in a medium skillet over medium-high heat. Add the shallots and garlic. Sauté until the shallots have softened, about 4 minutes.
Reduce the heat to low; stir in the tomatoes, olives, lemon juice and beans. Cook, stirring constantly, until heated through.
Stir in the basil, parsley and cayenne pepper. Taste; season with salt and pepper.
Serve immediately with crackers, bread sticks or toasted bread.
Or transfer to a chafing dish to keep warm.
Wild Mushroom and Goat Cheese Turnovers
Makes 8 turnovers
1 tbsp. oil
1 tbsp. unsalted butter
1 lb. assorted wild mushrooms, sliced about ¼” thick
4 cloves garlic, minced
2 tsp. fresh rosemary, finely chopped
¼ c. brandy
½ c. whipping cream
2 oz. Parmesan cheese, coarsely grated
2 sheets puff pastry, defrosted, if frozen
½ c. fresh goat cheese, room temperature
In a large skillet, heat the oil and butter over medium-high until the butter sizzles. Add the mushrooms and the garlic; raise the heat to high and cook until the mushrooms release most of their liquid, about 5 – 8 minutes.
Add the rosemary; continue to cook for another minute or two.
Add the brandy; cook until it evaporates. Add the cream; cook until reduced by half.
Stir in the Parmesan cheese; cook until the cheese is melted, about 2 minutes. Season to taste with salt and pepper.
Remove from the heat and cool to room temperature.
To assemble the turnovers: Line the Universal Tray with parchment paper.
Work with one sheet of puff pastry at a time. Keep the remaining pastry chilled until you are ready to use it.
Place the puff pastry on a lightly floured work surface. Trim the pastry to make it square; cut it into 4 smaller squares.
Divide half of the cooled filling among the 4 squares of puff pastry. Arrange the filling on one half of the each pastry square leaving a ½” border unfilled. Place 1 tbsp. of the goat cheese on top of the filling on each pastry square.
Brush the edges of the pastry with water. Fold the unfilled half of the pastry square over the filling to form a triangle. As you are doing this, press down gently so that the filling is a uniform thickness.
Be sure to leave the border free of filling so that it will seal well.
Pinch the dough with your fingers to seal the edges; then, press the edges gently with a fork. Transfer the turnovers to the Universal Tray, as they are finished.
Repeat with the remaining pastry, filling and goat cheese.
Place the Universal Tray on the second runner. Select Combination-Steam.
First Stage: Convection Plus–212°F; Humidity—100%; Duration—7 minutes
Second Stage: Convection Plus—400°F; Humidity—20%; Duration—25 minutes
To bake in a Wall oven or Speed oven: Preheat the oven to 400°F. Place turnovers on a parchment lined baking sheet. Bake for about 30 – 35 minutes–until golden brown.
Steamed Pearl Balls with Dipping Sauce
¾ c. sticky rice
8 dried Shitake mushrooms
1 lb. lean ground turkey (or pork)
1 egg, beaten
1 tbsp. soy sauce
1 tsp. sesame oil
½ tsp. sugar
1 tbsp. fresh ginger, finely chopped or grated
⅓ c. water chestnuts, finely chopped (measure after chopping)
2 green onions, finely chopped
⅓ c. soy sauce
1 tsp. sugar
1 tsp. rice wine vinegar or cider vinegar
1 tsp. sesame oil
¼ tsp. Asian chili sauce
1 tbsp. finely chopped coriander
Pearl Balls: In a medium bowl, soak the rice for 3 – 4 hours. Drain and pat dry. Set aside.
Soak the mushrooms in boiling water to cover for about 20 minutes or until soft. Drain, remove the stems and discard. Chop the mushroom caps finely.
Mix together the chopped mushrooms, the turkey (or pork), egg, soy sauce, sesame oil, sugar, ginger, water chestnuts and green onions. Shape the mixture into 1” balls.
Spread the rice on a baking sheet and roll the balls in it, one at a time, covering completely.
Coat a large perforated steamer insert with cooking spray.
Arrange the balls in this pan. Don’t let them touch—the rice will expand.
Using the Custom mode on the Steam Oven, steam the Pearl Balls until the meat mixture is cooked and the rice is fluffy, about 30 – 35 minutes.
Dipping Sauce: While the Pearl Balls are steaming, combine all the ingredients and stir until sugar dissolves.