Cookbook Challenge: “Steam Cuisine”

This book came from the same school book fair that my tapas cookbook came from. I remember being so excited when I found it, because I had recently been gifted a bamboo steamer and wasn’t sure where to start. When I use this cookbook, I find that I will use it in stretches, and may make a steamed dinner three nights in a row, or use it in my meal prep arsenal. Steaming your food is healthy and simple, and there are many ways you can do it. The bamboo steamer method is my personal preference because clean-up is easy and you only have a few things to wash. It has remained one of my favorite gifts and is also made from a highly sustainable material.

Originally, I had wanted my first recipe to be something a little bit daring, but was drawn to a simple seafood dish that had many of my favorite ingredients, the Monkfish, Mussels and Clams with Saffron Broth. (My love for saffron is evident, isn’t it?) The only changes I made to this were to swap out the monkfish for what I had on hand, which was swai fillets. You could easily use any firm, mild tasting fish, such as cod, tilapia, hoki, or pollock for this recipe. The saffron broth is clear, light and satisfying. The parcels make an impressive presentation and you can do what I did, and serve them plated with steamed green beans and a side of buttered, angel hair pasta. This recipe was so simple, delicious, healthy and easy, that I have no doubt I will be making this again.

 

As for this cookbook:

This is cookbook is a lovely way to learn how to prepare and appreciate simple, healthy food. My time spent cooking in restaurants had tricked my brain into thinking that I need to over-season and over-cook things. I realized through using recipes in this book that I really needed to ‘unlearn’ those bad habits. These recipes have opened doors in the dessert realm that I hadn’t even thought about, and inspired me to use less fat and oil in my cooking. Most of the recipes have a very basic ingredients list of about 8-10 items and most ingredients are easily found or substituted. I was worried that steamed food would look bland, boiled or lifeless, but the photos provided are pleasing to look at and give the reader a sense of the richness of the dish. Overall, I enjoyed this book, and it’s recipes are great way to fine-tune your culinary pallet, and sort of re-set your taste buds.

If you would like to try adding another approach to healthy eating through steaming your cuisine, check out this cookbook on Amazon:

 

“Steam Cuisine” by Marina Filippelli

 

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