Broiled Salmon with Kimchi

Nobody Broils dinner anymore. Most people like to grill.

When trying to prepare a broiled dish at home using a residential stove broiler can produce less than desirable results.

A typical 30″ Gas range has a better searing effect than many electric ranges.  When you cook with many of todays luxury brand wall ovens and dual fuel electric ovens, the broiler has multi-pass element that provide an excellent high heat.

When I worked in a restaurant during high school several of the items on the menu were broiled. We had shish kebob, shaslik, broiled haddock, shrimp, scrod, scallop…typical New England fair, you get the point.

Many restaurants are successful with these dishes because they are flavorful and perceived ‘healthy’ since it’s not fried in oil. But… most restaurants add a lot of butter during the cooking process.

A commercial broiler which is typically gas powered, has a high that provides searing that is better than most grills. Since it does not flare up you don’t get the noted carcinogens associated with grilling over an open flame that produces Heterocyclic Amines (Certainly more studies have to be done to all types of cooking methods using high heat and searing proteins in the process).

How can you prepare a broiled dish without all the added fats?

The Gaggenau Combi-Steam oven has a Broil feature called Grill with Humidity that incorporates moisture with heat from a infrared broiler under glass.


This dish is a simple preparation of Salmon Steaks with prepared Kimchi showcases the ease of cooking with this method. The purpose is to show how fast and easy it is to broil although please understand positioning of the pan for even cooking. I placed the pan into the oven during the heating process to provide a sear to the steak when placed on the rack. Be careful when remove the hot pan from the oven and place on your stove top with the vent hood on. Slowly add some hot water to the pan to loosen up any burnt on dripping.


Video of broiling Salmon with humidity


Healthy Dinner in under 30 Minutes

Steam is a healthy way to cook, but can be a bit boring and flavorless.

Poaching Fish or Chicken in a Steam oven is far easier than on the stove top. The fish doesn’t break apart, and there’s no need to dirty a cook top, nor add excessive heat to the kitchen.

This Dinner is Poached Halibut along with Jasmine Rice and Green Beans. I lightly season the Fish with Lemon but by experimenting with the addition of stock (for instance fish, vegetable, chicken, or  homemade) or White Wine, you can achieve an Amazing Dish.

Don’t be tempted to smother the Fish in Sauce or dressing. Add a touch of flavoring but skip additional fats since the steam is going to bring out the natural flavors and the combinations to make a great meal.

You can easily substitute another cut of Fish such as Sea Bass, Snapper, Mahi-Mahi or Salmon. Cook a rice that typically takes around 20 minutes and vegetables that are similar in density to beans such as Asparagus or Broccoli.

Video of Steam Oven 30 Minute Meal



Sous Vide Chicken Recipe

Video of Sous Vide Mode in a Gaggenau Steam Oven

Cooking proteins and vegetables using the Sous Vide Mode in the Gaggenau Combi Steam oven is easy, convenient and safe.

Simply Vacuum Seal your food or use a Freezer Style Zip Seal bag such as Ziplock© and place the food on the Perforated pan or on the rack in the center of the oven. Food cooking times vary and I will provide times for my recipes. Typically most items need about 90 minutes. Lighter proteins such as Seafood take under an hour.

The best thing about cooking using sous vide is that you do not have to consume the food right away.

Simple use the ice bath method to store the food in the refrigerator for later use. I had successful results with a T-Bone steak seven days after cooking, using the reheat mode at a low temp then simply searing the steak in a cast iron pan.

There are great resources online for Sous Vide Recipes for the counter top appliance that I have followed using the Steam oven with Excellent results. Some adjustments I suggest would be to add 20 minutes when cooking denser vegetables such as carrots, parsnips, turnips and beets.

The following video I cooked Bone In Chicken Breast which, I believe has more flavor than Boneless and costs less.

Boneless Skinless would work fine in this recipe and if you don’t want the butter, substitute it with Earth Balance or Olive Oil.

Broiling In a Gaggenau Steam Oven

Broiled Scrod/ a New England Classic

Broil with Gaggenau Steam Oven Video

I cooked this recipe to showcase the versatility of a Steam oven by Gaggenau.

The oven uses plumbed water and only adds the necessary amount into the oven while cooking. Typically we think of Steam for Vegetables, Poaching Fish or Chicken, Dumplings and cooking Shellfish.

It is a healthy alternative to dry heat cooking that typically requires the addition of excessive oil or butter including additional fat to your food. A dish such as Broiled Fish many times when prepared, maybe swimming in Butter.

“OKAY What’s the problem with That?” you may ask.

Fat is flavor and yes it is a great way to enhance your food but perhaps not for every seated meal.

The Gaggenau Steam Convection Oven has a Recessed Broil Element under Glass (See photo). This element produces an Excellent Sear to your food. Using this for fish with the addition of Steam allows the Chef to prepare the dish without the additional of excessive fat from oil or butter. If you wish to add any oil just to increase the crispy topping use it sparingly. The benefit to Fish is that this cooking Mode allows a nice brown top result without drying out your creation. 😉


2 lbs Scrod

1/4 cup Pesto

2/3 cup Plain Bread Crumbs

2 Tbls Dijon

1 tsp Kosher Salt

1/2 tsp Cracked Pepper

Juice from 1/2 Lemon

Optional: Burrata Cheese


Turn on oven to the Mode Grill with Humidity 2nd Level with temperature set at 400˚F

Place Fish in the Solid Baking Pan. Season fish with salt, pepper and dijon. Evenly Spread the pesto over the top of the fillets, top with Bread Crumbs and lemon juice. Place into oven and set timer for 8 minutes. Remove from oven and top with Burrata and back into oven for a few minutes to melt the cheese.

Remove, plate and enjoy!


Tomato Sauce, Fresh from the Garden

When the tomatoes start turning from green to red, it’s time to go and NOT STOP.

The basket fills up, friends and family don’t want anymore. Perhaps you can set up a table at the end of your driveway and sell some.


Go make some sauce.

Here is an easy recipe. I used the tomatoes, onion, garlic & fresh thyme from the garden. The additions are dried oregano and sun-dried tomatoes (store-bought)


Approximately 15 Fresh tomatoes, medium to large in size

3 Tbls. Olive Oil

1 Medium onion, small dice

4 cloves of garlic, minced

2 Tbls. Dried Oregano

1 tsp red pepper seed

2/3 cup Sun Dried Tomatoes

3/4 cup water

1/2 bunch fresh thyme (approximately 1/4 cup)

Salt to taste


Set a large pot of water on the stove to blanch the tomatoes. Set up another pot or container with a cold water bath to shock the tomatoes.

Let the tomatoes boil to the point that the skins begin to peel away then immediately place tomatoes in the cold water.

Peel & Seed the tomatoes. Simply put, pull away the skins and break the tomatoes by hand and squeeze out the seeds. Retaining the pulp of the tomato.

In another large pot or saucepan, heat over a medium heat, add the oil. Add the onion and cook to translucent.

Add the garlic, oregano & red pepper seed and cook for a minute.

Add the sun-dried tomatoes and water. Cook to reduce the water in half.

Add the fresh tomatoes. Heat over a high heat for about 8 minutes then reduce to a low simmer. Add the thyme.

Stir occasionally. Reduce the water or obvious liquid to reach a nice thick consistency (about 2-1/2 hours)

Using a hand blender or food processor, blend to smooth. Season with salt.

Pack it up and freeze it, eat it, sell it or give away as a gift.

Pan Seared Sole, lemon caper sauce

This recipe can be used for a variety of fish or chicken.

If you are gluten-free, substitute the AP flour with tapioca, rice, or corn flour.

This should feed 4 people. Sole or flounder fillets are small so pick the largest ones you can get or select two per person.


Sole, 4-8 fillets

3/4 cup flour

4 tbls canola oil

1/4 tsp salt

1/2 tsp black pepper

1 shallot, minced

2/3 cup white wine

Juice from one lemon

2 tbls capers

A few sprigs of fresh thyme

3 tbls Dijon Mustard


Set some paper towel over a bake pan or large platter.

Turn on your vent hood. Set a large saute pan over a medium to high heat.

Season the fish with salt & pepper, then dust both sides with flour.

Add the oil to the pan. Turn the pan to coat. Carefully place the fillets on the bottom of the pan.

Don’t touch them. After three minutes, the flour around the edges of the fish begins to turn brown,turn the fish over and shut the heat off. Let them continue cook from the heat of the pan for about two minutes then transfer to a paper towel lined platter.

Return pan to stove and set over a high heat. Add the shallots, lemon juice, white wine and capers.

Let the liquid reduce in half then stir in Dijon. Season with a pinch of salt.

Plate the fish and cover with sauce, garnish with fresh thyme.


Pineapple Papaya Salad, lime ginger vinaigrette

I needed a fruit and lettuce combo that has some pizzazz. The presentation is up to you. Certainly you don’t have to go through the effort of using a Mandoline for slicing.

This salad could be combined in a bowl with the dressing on the side.

This shall serve 6-8.


4 Heads of Belgian Endive, leaves separated and cleaned

1 medium red onion, thinly sliced

1 Papaya, peeled, seeded & sliced

1 Pineapple, peeled, cored & sliced

1 English Cucumber, peeled, seeded and sliced

1 quart micro greens or shoots

Either individually plate the above or display in a large serving bowl. Refrigerate until service.


4 tablespoons rice vinegar

Juice from 1 lime

1 tsp fresh ginger

2 cloves of garlic

1/4 cup fresh mint, loose not packed

1/4 cup fresh cilantro, loose not packed

2 tbls honey

1/2 tsp salt

1/2 tsp hot sauce

3/4 cup olive oil

Using a blender, combine the first 9 ingredients. While the blender is running, slowly add the oil. Blend to a slightly thick consistency.

Dress the salad and enjoy!

Cooking on an Infrared Burner, sliders

Cooking with Infrared burner is like using a grill burner on steroids.

This baby is HOT

Some restaurants have gas grills with 100,000 btu or wood grills that heat over 700˚f. If the average home cook had something this hot, the fire department would be making frequent stops at their home. Also, most of cooking would resemble the bottom of your shoe.

Grills that offer a Infrared burner, provide a heat that is close to what the professionals use without the need of that extra fire extinguisher (although it does make sense to have one in your home for safety).

I recently cooked sliders on a Lynx Grill.

Since sliders are small I could cook them start to finish over the Infrared Burner. You can cook thinner and smaller cuts over the Infrared burner.

Most items should be just ‘seared’ over the Infrared burner and then finished over a standard burner to cook through.



1 lb ground pork

1/2 ground beef, sirloin or chuck

1 small onion, minced

3 tbls bread crumbs

3 tbls minced sun-dried tomatoes

3 tbls fresh basil, minced

3 tsp Dijon mustard

2 tbls steak sauce

Salt, to taste

Cracked pepper, to taste


Cooking Spray, I recommend Coconut or Canola oil

In a stainless steel bowl combine the first 10 ingredients. Form golf ball size meatballs.

Turn on your grill. Set the Infrared Burner on high and place the lid down. Let the great heat for at least 8 minutes to get the grates hot.

Raise lid and clean the grates with a grill brush.

Spray the meatballs with cooking spray. Carefully & quickly place them on the hot grate with space in between. Let them cook for 2 1/2 minutes or until they will pull away from the grates without sticking. As you turn the over, place them on a clean grate or not over the same spot that they were cooking on. This keeps them from sticking to the remnants on the grates. Turn the heat down to low.

Allow them to cook for another 4 minutes. Remove and place on a pan or platter to rest while they continue to cook. Serve on a fresh roll with your favorite condiments.


Blood Orange Mint Sorbet

Great opportunity to break out that ice cream machine that has been sitting in the box since last summer.

Or perhaps fill up some popsicle forms for a great treat on the go!


1 cup loosely packed mint

2/3 cup sugar

1 -1/2 cup water

1 cup Blood Orange juice

Juice from 2 limes


In a sauce pan,combine 3/4 cup of water with sugar and place over a high heat. Boil to reduce liquid in half. Take pan from stove top and let simple syrup cool.

Light chop the mint and combine with juices & remaining water, in a stainless steel bowl. Mix in the simple syrup and place bowl, covered, in the refrigerator for a few hours. Strain the liquid and discard the mint before freezing your sorbet or pouring into popsicle molds.

Set into ice cream maker and follow manufacturers instructions.

Freeze it, share it or eat it.


Kick up the recipe by adding 2 shots of light rum or a dash of both cinnamon and cayenne pepper.

Zucchini Pasta, no flour

Okay Vegetarians and those of the gluten free preference, break out that mandoline that is sitting in the back of the cupboard and get ready for a great dinner and no scarred knuckles.

Okay admittedly I have the pro version but the inexpensive plastic one works just fine. Set the cutter in the julienne setting. Use a towel to hold down the zucchini. You want to cut this lengthwise to get the spaghetti pasta effect. The cutter guard is too small for that.



Here are the ingredients for a great simple dish for two for dinner or four as the side dish:

2 Medium to Large Zucchini,  remove ends, cut julienne

2 Tablespoons Olive oil

1 Tablespoon of Butter or non dairy butter

1 pint Cherry Tomatoes, I used yellow because that is what is I have growing , cut in 1/2

4 ounces Mushrooms – Cremini, Portobello or your favorite – sliced thin

2 cloves Garlic, minced

Juice from 1 Lemon

2 ounces Pesto

2 ounces Tomato Sauce

Salt & Pepper to taste

1/2 cup white wine, stock or water


Set a large Saute pan on a high heat. Add the mushrooms and cook for 3-5 minutes to extract some moisture, then remove from pan set aside on a plate. Return pan to stove top over a high heat. After 1 minute add the oil and turn pan to coat. Add the Zucchini and cook occasionally stirring just to the point of light brown.

Add the cherry tomatoes and garlic. Carefully stir then add the lemon juice and mushrooms. Let the veggies absorb the juice for a minute then add the pesto, tomato sauce & 1/2 cup of liquid.

Season with S & P and carefully stir to combine.

Plate it up and Enjoy!