Using kitchen technology, today’s menu

My Burlingame clients love a good kitchen gadget even more then I, and I get to play with their gadgets on a regular basis.

Besides the Tec super grill that I use in summer to prepare whole menus, they have a bread machine and a VitaMix blender. And of course they have a microwave oven, that most people use just to reheat food, but in fact it’s an excellent tool for steaming small amounts of vegetables too.

Today’s menu was prepared with extensive use of their kitchen technology.

The menu:

Soup
Borscht; whole wheat piroshki with mushrooms

Main
Garlic shrimps
Quinoa pasta with chicken, mushrooms, and vegetables
Pork tenderloin roast
Beef stir-fry with spring vegetables

Sides
Roasted beets
Sautéed greens
Broccoli salad with cranberries and hazelnuts
Brown rice with garlic and herbs

Borscht is a delicious, but very labor-intensive soup, and using VitaMix to prep the ingredients cuts the manual work by 50 %.

The bread machine kneads and raises the whole-wheat dough for the piroshkis, while the blender chops the mushrooms, garlic, and onions for the filling.

I blanch broccoli, green beans, asparagus, and other green vegetables in the microwave to make them soft without losing their vibrant green color before adding them to the stir-fry, pasta sauce, etc.

Recipes to follow.

- Posted using BlogPress from my iPad

Location:Burlingame, CA

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