Cooking Method: Steaming

Steamed Gingered Broccoli

The blending of toasted sesame oil and ginger elevate the simplest dishes. This Steamed Gingered Broccoli takes little effort for big results. You can substitute other vegetables for the broccoli, green beans, sliced cabbage, carrots, kale, etc.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 - 5 Servings

Drunken Mussels

These Drunken Mussels can be made with either wine or beer. They are very fast to make and can be served as an appetizer for 4 or a main dish for 2.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Servings

Beef Tamales with Red Chili Sauce

Every Christmas eve my mother-in-law served tamales and albondigas soup. She got her tamales from a local source in East Los Angeles. My friend asked if I wanted to make tamales with her. Absolutely! We corralled another friend, who actually knows what she’s doing and my daughter. We each brought our own filling. I made beef and we also had pork and chicken. I had made tamales in the past, but only one dozen. This time, we made 150! My friend said that you have to take a shot after every dozen is completed! Given that it was 10 am when we started, I only did 2 shots, and then there were those mimosas…. It was so much fun, that I want to do it every year.

By Leslie Blythe

  • Prep: 1 hr
  • Cook: 4 hrs 30 mins
  • Yields: Makes 3 dozen

Mussels with Smoked Chilli and Garlic Butter

These Mussels with Smoked Chilli and Garlic Butter are so delicious and easy to prepare. Note - Mussels that do not close when tapped are dead and should be tossed out.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 - 6 Servings

Savory Egg Custard (Chawanmushi)

Japanese Comfort Food - My friend Yoko from Japan, directed me step by step on how to make this dish. We were served this several times while we were there. Chawanmushi literally means "tea cup steam" or "steamed in a tea bowl". It is a Japanese egg custard. Chawanmushi can be eaten either hot, cold or room temperature.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings
Herbed Steamed Rice

Herbed Steamed Rice

Herbed Steamed Rice - the fresh herbs really add a wonderful bright note to this rice. Every time I make something with tarragon, it's like I've used a mystery herb. Tarragon was very popular in the late 70s early 80s, but isn't used much now. This rice pairs well with Lyonnaise Chicken with Vinegar Sauce.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 4 Servings
Summer Tomato and Corn Salad with Basil

Summer Tomato and Corn Salad with Basil

This Summer Tomato and Corn Salad with Basil is a quick summer salad, that's fresh & easy.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 4 Servings

Mashed Potatoes Baked with Three Cheeses

You've got to try these decadently cheesy Mashed Potatoes Baked with Three Cheeses from the Williams Sonoma Potato cookbook!

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Golden Couscous

Couscous is a very tiny pasta. It is not a grain and a staple of many North African countries. It is made from semolina (coarsely ground durum wheat) and water. The couscous is then coated with flour to prevent them from sticking. It has a nutty flavor. I usually also add sultanas (golden raisins).

By Leslie Blythe

  • Cook: 15 mins
  • Yields: 8 Servings

Butter Steamed New Potatoes

New potatoes are harvested while still relatively immature, while "old potatoes" are left to grow to their maximum size. New potatoes have a thin layer of high-grade protein just under the skin. The best ways to take advantage of it is to consume them unpeeled. I love potatoes and am always trying to find new ways to prepare them. This method infuses butter into these delicate, small potatoes.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 - 6 Servings