Blueberry Cherry Crumble

Blueberry Cherry Crumble Video

Summertime fruits and vegetables, when the harvest is good, provide many amazing and inspirational recipes.

Currently in New England, Blueberries and Cherries are readily available and are great for Pie or in this case, a simple Crumble.

I had a craving for butterscotch with peanut butter that started when my mom used to make Rice Crispy Treats with that combination. I wanted to use the same recipe as a topping but felt that the Crispies with peanut butter would burn. I thought of mixing a standard streusel topping of sugar, flour and butter combined with peanut butter and butterscotch chips. This is easy but maybe too many steps so I supplemented Granola.

Many times when clients want to learn how to use appliance features, I try to simplify as best as possible. Certainly anyone can read recipes and Use & Care Manuals but sometimes life gets in the way.

Butterscotch Chips taste great but the ingredients including Artificial Flavor are no longer my chips of choice. I replaced them with a caramel sauce.

Every grocery store has prepared caramel sauce (or you could make some) and most households have peanut butter in the cupboard.

Combining these with Granola make a tasty crumble topping that works great in this recipe as well as on top a muffin.

Keep in Mind the Convection Fan intensifies the heat so bake at 325°f and remove the crumble once the fruits starts to bubble up.

This recipe can be prepared using Standard Bake Mode at 350°f with a longer cooking time.

Gaggenau Steam Oven 25 Minute Meal

Steaming in a Gaggenau Oven Video

Here is a simple dinner that can be prepared in the Steam oven. This is a Healthy option for a simple meal one or two nights a week. Follow this method and change up the protein or vegetables.

I am always asked about how to use a Steam oven beyond vegetables and wontons.

Here is a recipe for Rice with Steamed Haddock with mini bell peppers that are quite popular today at the local markets. I added a touch of white wine, low sodium vegetable broth, tomato and lime with the peppers creating a wonderful dish that is low in fat but high in Flavor.

Set your Oven to Steam with 100% Humidity.

I used basmati rice and heated the water first, but it does not need to be boiling (you can use hot tap water). Follow the recommended ratio, typically 2:1 liquid to rice along with some spices like bay leaf or herbs. Place this mix into the half size pan and into the oven on the top rack. Set your timer for 8 minutes.

Prepare the fish with the skin side down in the pan and season with salt, pepper, a dash of white wine (fume or sauvignon blanc) and a squeeze of lime juice. Cover with bell peppers, tomatoes and place into the lower rack level when the timer goes off. Then set a new timer for 10 minutes.

I left the rack space in between if you wanted to add some asparagus or broccoli in the perforated pan.

This preparation, as you can see in the video, I served the fish with rice and a light green salad.

Bon Appetite!

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!


Raspberry Sauce

I got a deal at the local market. 50¢ per pint. There are only so many raspberries you can eat before you get sick of them. Yes, a pie should have been the go to on using these up but they were just on the border of delicious & mush.

I rinsed and air-dried the raspberries.

Placed them into the Food process to blend.


Strained into a sauce pan. Tip: use a ladle to push through the strainer.


Heated them up with a pinch of salt and Agave Nectar to sweeten just to taste.

Using two tablespoons of cornstarch and some of the puree to blend, to thicken the sauce.

Now what to do?

I used the sauce as a plate garnish, a vinaigrette, to sweeten & color whip cream, creme brulee, chocolate cupcakes. The possibilities are endless.

The sauce can freeze but you will need to bring it back to heat since the cornstarch may chunk up when you thaw it out for use. So freeze it in small batches or use a vacuum seal.

Let me know any of your ideas for raspberry sauce.

Bring Back the Glass Top Mason Jar

Okay perhaps you’re not going to start making preserves or pickled beets anytime soon, but you should.  It seems as though every day an article on health issues regarding something we eat appears.

Guess what!

This is another one.

Canning of food and beverage has been around longer than any of us.

Cans are great. They look cool, stack easy, ship well, cost efficient so what’s the problem?

A few years back people got botulism from bacteria build up in cans. So industry figured a solution, plastic lining. Problem solved.


Guess what?

A new problem, BPA or Bisphenol A. That was the stuff people talked about a few years ago and it was suggested to not use plastic wrap or containers in the microwave.

Outlawed in Canada and in Europe for use in baby bottles. This product is a polymer that is in all canned foods and thermal paper receipts (unless listed No BPA on the container). It is proven to leach into the food and results show high levels are in our bodies. Linking to obesity, neurological issues, diabetes, health issues during pregnancy and birth defects just to name a few.


I’ll spare you the details as to why they are still used in the USA and get to the point.

Consume only things that are fresh, organic, free range, minimally processed, no growth hormones, food items packaged in glass or labeled ‘No BPA’, whenever you can.

“But That stuff is expensive” you say.

It is worth the expense. In the 1950’s average US household spent 6% on healthcare and 29.7% on food.†

Guess what?

Today we spend 38% on healthcare* and 19% on food**. Think about that.

Again, I’ll spare you the details as to why.

You body is truly the only thing that you own. No liens, mortgages, notes against.

Stop worrying about buying the best internet connection. It wont save your life.

What you put in your body will.

Check out this blog for some great information

† US Bureau of Labor Statistics

* Milliman Research Report, (employer contribution not deducted)

** USDA Center for Nutrition Policy & Promotion

Where are you going for New Years eve?

New Years eve is a great night.

You get to look back on last year and hope you don’t repeat the same mistakes. Ha!

So here’s to a Happy New Year!

Okay, want to have a great new years?

Stay home. Yes I said it. Sorry restaurants but it’s amateurs night. As long as You the regular can put up with average at best service, stay away. It is generally a fiasco when it comes to serving a good prefix with a two or three seating. Most of the time the One-timers that don’t come out but once a year get in your way to a perfect dinner at your favorite eatery. They don’t know what good food or service is so they will be happy and drunk while you and yours will be wishing you were some where else.

My peers may give me the WTF but it is reality. If they were not working they wouldn’t go out to dinner on New Years Eve.

Now if you are going out, that is a different story. Perhaps go to your favorite hang for apps and rounds one or two, but move on after that. If you hang around long enough you will get too drunk, spend too much and may get pissed off by those around you having a great 1st night out.

Those of you in the city can walk to a local hang and let it all out at 12 till. Those in the suburbs, don’t get behind the wheel. Stay home enjoy pop acts on TV that you never get a chance to listen to (or may never listen to again).

Here’s to a new year!