Cooking Method: Steaming

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