W O L F STEAMER MODULE R E C I P E S
STEAMED BROCCOLI A N D D I P
Makes 10 servings
Ingredients:
1/3 cup (80 ml) Italian or Russian salad dressing or cheese dip
Pour 10 cups (2.4 L) water in the steamer basin. Heat the Wolf steamer module at HIGH, covered with the glass lid. Place broccoli around the edge of the perforated insert pan. In the center, fill 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
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.
S L O W- C O O K E D 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 g) kosher or sea salt
1/2 tsp (2 g) black pepper
1 stalk celery
8 sprigs fresh thyme
11/2 lbs (.7 kg) red potatoes, each cut in half 3 carrots, cut into 2" (51) pieces
1 bay leaf
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
Note: If you like the concentrated flavor of the juices, strain liquid through a fine 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.
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