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Steamer Module Recipes 18
Steamed Broccoli and Dip
Makes breading for 15 to 20 pieces.
Makes 10 servings
Ingredients:
1–2 lbs
(.5–.9 kg) broccoli owerettes
1
/3 cup (80 ml) Italian or Russian salad dressing
or cheese dip
METHOD
Pour 10 cups (2.4 L) water in the steamer basin. Heat the
Wolf steamer module to HIGH, covered with the glass lid.
Place broccoli around the edge of the perforated insert
pan. In the center, ll a custard cup with either the salad
dressing or cheese dip. Carefully place the insert pan in
the steamer. Cover with the glass lid. Steam for 6 minutes
or until broccoli is crisp-tender.
NOTE: To melt butter in a custard cup at the same time as
the broccoli, heat the broccoli for 4 minutes before adding
the custard cup with butter. Butter can be seasoned with
garlic salt.
Slow-Cooked Herbed Pot Roast
Makes 6 servings
Ingredients:
3 lbs
(1.4 kg) chuck roast, excess fat trimmed
3 cups
(720 ml) red wine
2 cups
(240 ml) water
4 cloves garlic, smashed
2 tsp
(10 ml) kosher or sea salt
1
/2 tsp (2 ml) black pepper
1 stalk celery
8 sprigs fresh thyme
1
1
/2 lbs (.7 kg) red potatoes, each cut in half
3 carrots, cut into 2"
(51) pieces
1 bay leaf
METHOD
Combine roast, wine, water, garlic salt and pepper in large
bowl and marinade for 12 hours. Tie celery and thyme
together with string. In solid insert pan, add roast with
marinade, potatoes, carrots, celery with thyme and bay
leaf. Cover tightly with heavy plastic wrap. Cover tightly
again with heavy-duty foil. Pour 16 cups
(3.8 L) water into
the steamer basin. Place the insert pan on top. The water
should come around the sides, but not over the top. Cover
with the glass lid. Heat the Wolf steamer module to 190°F
(90°C) and cook for 8 to 10 hours.
NOTE: If you like the concentrated avor of the juices,
strain liquid through a ne mesh strainer, remove celery
bundle and skim any fat from the top. Pour the liquid into
a large saucepan and cook until the juices are reduced
by half. Adjust seasonings if needed. Add the meat and
vegetables back to the pan to heat through.