steamer

Chicken Stock

chicken

onion,

carrots,

celery,

leek, white part only, cut in 1/2 lengthwise

thyme

parsley

bay leaves

peppercorns

garlic, peeled

water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Outstanding recipe from Alton. The keys to this recipe are to use the good water, lots of gelatinous bones, and enough vegetables to not overwhelm. As to the other reviewers who scoff at Alton’s food safety recommendations, I must urge you not to listen. You cannot safely cool stock that has been boiling on the counter or in the refrigerator. I’m a restaurant manager who’s required to be ServSafe certified and I can tell you that both of these methods are dangerous. Once the stock drops below 135 degrees Fahrenheit, you have four hours to get it below 41 degrees Fahrenheit or it is not safe. If you leave it on the counter, it’ll drop to 75 in about six hours. If you put it in the refrigerator, the internal temp will still be above 75 in 4 hours. This is not safe. Trust me when I say to follow the food safety instructions. Break down your stock into small containers (preferably metal ones) and get them on ice. 

The stock takes several hours of cooking. The flavor from vegetables and aroma from spices dissipates. I would recommend to hold off these ingredients till last two hours of cooking.

Very solid recipe. Good science and good flavor. Be aware, first time stock makers, when done, this stock will NOT taste like soup, bouillon, store bought stock or broth (even low-sodium), as there is NO salt in this recipe. When you use it for a recipe, add salt and the flavors will explode. <br />

I made this just as described, and it is the best, most flavorful stock I've ever used.  Thanks Alton!

Michael Ruhlman, in his book Ratio, recommends a ratio of 3:2 water to bones for stock making. One gallon of water weighs 8.3 lbs. thus for each gallon of H20 you would need 5.5 lbs. of bones. This ratio is consistent with the one recommend by the CIA. This ratio probably seems extreme to most home cooks; it certainly was developed from the point of view of the professional kitchen with an ample supply of bones to throw in the pot.
For the mirepox he calls for a 5:1 ratio of water:vegetables (and mirepox is normally 2:1:1 onions:carrots:celery so this means 1.6 lbs of mirepox for each gallon of water. The CIA ratio for mirepox is a little lighter than Ruhlman's, calling for about half the amount.

He also notes that the finished volume of stock starting with 1 gallon of water would be 0.8 gallons.

AB's Recipe is about 4:1 water to bones ratio.  (2 gal =16.6lbs to 4 lbs bones  Ive made and it is very WEAK.

The other thing to do with chicken stock is to can it.  Remove the solid bits and strain into a pot or two.  Bring those pots to a boil, prepare your pint mason jars, fill them with the boiled stock, and put them in your pressure canner (25 minutes at 15 psi).  No bacteria and the canned stock will keep for 12 to 18 months (mine never does, I use it all within six months).<br />

The best. This is my go to recipe for stock. Please note this is stock not soup. It is used as the base for your soups.  Use common sense when adding the water. covering while cooking does not allow the flavor to concentrate. End product makes the best chicken veggie soup ever. Thanks AB.

Another excellent recipe by Alton Brown.  This was my second time making stock and I deferred to Mr. Bown's expertise.  I did not follow the step of cooling my pot in ice water in a cooler, simply because it was prohibitive for our kitchen - instead, I placed the stock outside on a step for a chilly 45 degree evening.  I realize this wasn't ideal, and would have rather follow Mr. Brown's steps.  However, the stock was incredibly rich and deep, and a welcome accompaniment in soup and sauces.  I will follow this recipe in the future.  Four stars, just for the awkward step of "shocking" the stock.

This recipe is great, but I had better results by cooking it for almost a full day with low heat and hardly allowed it to bubble.  It makes for the clearest stock possible.  I also added a very small amount of olive oil to the bottom of the pot then browned the carcasses for about 10 minutes to break down the meat left on the bone and to get the bones to sweat their delicious nutrition before adding the veggies and water.  Last thing, I always save my vegetable scraps and chicken bones from meals.  We tend to cut the meat off the bones instead of eating chicken with our fingers knowing we're gonna repurpose them for stocks.  Our vegetables vary in our stocks because of this method, but we're sure to add carrots and onions if we don't have enough of those as they're imperative to the flavor of this stock.  Mushrooms are definitely good in this recipe as well for their earthiness.

I make this stock almost exactly as described every Saturday and make a large batch of soup that I take to work all week long. I get a rotisserie chicken for lunch while doing my grocery shopping and use the remains for this. The only difference in my recipe is I add the zest and juice of one lemon and a large hand of ginger. I add some parsley, sage, rosemary and thyme (sing if you want) and some crushed red pepper. I think the common mistakes from reading the reviews for bland stock is that this stock is meant to simmer all day UNcovered. Only add water to keep everything underwater. When the stock is done, I strain to either a large pot or my crock pot, whichever is handy at the time. I add a green (chard, kale, collards--whatever looks good at the store), leeks and tomatoes. Adjust the seasoning and viola! Adding some rice wine vinegar helps bring up the pep as well. Happy souping!

https://www.foodnetwork.com/videos/alton-browns-chicken-stock-0239176

Alton Brown's Chicken Stock makes the perfect base for a variety of dishes.

Alton Brown's Chicken Stock

Fire and Ice Cake

Wooden skewers, optional

habanero peppers

sugar

Vanilla ice cream, softened

chocolate

Lime sorbet

Powdered sugar, whipped cream

The habanero peppers can be roasted on a gas stove top or in an oven. Before roasting the peppers, turn on the kitchen or stove exhaust fan.

To roast the peppers on a gas stove top, soak 3 wooden skewers in water until saturated. Skewer 1 pepper and hold over a medium-high flame. Slowly rotate the pepper over the flame until the skin is blackened and blistered. Repeat with the remaining peppers and skewers. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.

To roast the peppers in the oven, place an oven rack in the highest position and preheat the broiler. Put the peppers on a cookie sheet and place under the broiler. Using long handled metal tongs to rotate the peppers and broil until the skin is blackened and blistered. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.

Wearing gloves, remove skin, the veins, and the seeds from the habaneros. (When removing the skins, it's important to wear double layer of latex gloves or else your hands burn.)

To make the paste, blend the habaneros with the sugar using a mortar and pestle or a food processor (the latter is much faster).

Combine the habanero paste into the softened vanilla ice cream and refreeze until firm but still spreadable

Assemble cake in springform pan by alternating cake, lime sorbet, cake, habanero ice cream, cake and freeze until firm (8 hours or overnight).

Garnish with powered sugar or whipped cream and sprinkles.

Made this for an Oscar party (they mentioned it in one of the movies) and it was a show stopper!  The solution to it looking so bare is Cool Whip.  I happened to have some extra on the day I assembled it and covered the top (only so people can see the layers).  Made pointy peaks with the Cool Whip so that when it froze, it looked really cool.<br /><br />I recommend putting a ton of lime sorbet to help cut the heat.  It is quite an interesting desert.  Many people asked to bring it home to their kid that likes spicy food.  We also lit sparklers as we brought the cake out for effect.  Quite a spectacle!

I tasted a small little bowl of this dessert as I put it together and it tastes AWESOME!!  I used 3 jalapenos instead of habaneros and it is plenty hot.  What I can't figure out is how to garnish it so that it looks as amazing as it tastes.  Right now I have it in a trifle bowl but with a chocolate cake on the top and no icing it looks quite bare and having powdered sugar on top doesn't seem to look quite right.  Hmmmmm....

Everybody loved this cake. The combination of flavours was great, You are sure to get rave reviews even from people who do not like hot food. Watchout if you have left overs though....it's even hotter on the 2nd day!

Take this to a party--it is a showstopper and creates quite a buzz!  The combination of Habanero ice cream and the cool green lime sherbet is a perfect hot/cold pairing and looks amazing.  I followed the recipe's amount of habaneros--I think one would have been PLENTY--my husband loves the heat though.

Wow! This is a fantastic recipie! I just can't wait to try it for my sister's birthday in August. I am dying to try different variations such as a flaming merange topping and orange as well as lime sorbets! Great Cake! Keep 'em Comin'!

https://www.foodnetwork.com/videos/habenero-ice-cream-cake-65423

Habanero chile peppers add a rich flavor to this easy ice cream dessert.

Habenero Ice Cream Cake

Broccoli Gratin

unsalted butter,

all-purpose flour

milk

kosher salt,

nutmeg

black pepper

broccoli

sharp Cheddar (about 4 ounces)

bread crumbs

Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.

Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.

Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.

Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.

This was really good and not too rich. I used cauliflower and broccoli. I might cut the salt a little. Next time I’ll double the recipe because as it is, it would feed four people. Much better than other gratin recipes.

Do not steam the broccoli, 1/2 teaspoon salt only, add 1-2 ounces of cheese to the sauce, and if you don’t like breadcrumbs on homemade Mac and cheese and other similar dishes leave them off here.  <br /><br />If you want a main dish (or don’t have 2lbs broccoli on hand), use half the broccoli called for, make as instructed and serve over noodles or boiled Yukon potatoes. 

So good. I add some cheese to the sauce on but that's the only difference. 

Delicious! Next I'm going to make more of the cream sauce, needs to be saucier!

Yummy! I also added 1/4 cup cheddar cheese to the sauce! Perfect!

I make a version of this also. I do add nutmeg as it brings out the flavor of broccoli and spinach also. I don't use as much salt but add to taste. I use kosher salt. I make my cream sauce with evaporated milk and add the cheese to that. Last time it was truffle flavored gruyere  cheddar for friends but it's  usually just mozzarella.  I freeze my fresh broccoli  so it's  already been par boiled  all I  have to do is thaw it. Last but not least I  add 2 to 3 cups of cooked shredded chicken and turn it into dinner not a side. dish. Top with panko bread crumbs and bake. One of my favorites

Yummy sauce for broccoli. Will also use on cauliflower. Will use less salt next time as we’re used to eating broccoli without it. Also will melt cheese into sauce for a creamier finish.

A rich and flavourful dish but I wish I had read the comments first; note to self.  As mentioned, the broccoli doesn't need to be parboiled and the oven temperature should be reduced for the first 10 minutes.  I would also, decrease the salt.  I made this for brunch with poached eggs and topped all with ground black and red pepper. 

Foie Gras Doufu

foie gras

eggs

chicken stock

Salt and black pepper

duck breast

Cornstarch

dashi

mirin

soy sauce

cornstarch,

fresh wasabi

(1 1/2-inch) piece kombu (dried kelp)

katsuo (dried bonito flake)

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.

French Potato Salad

potatoes

dry white wine

Champagne vinegar

Dijon mustard

salt

olive oil

scallions

dill

basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Outstanding! Looked for an alternative to Mayo-based recipe (which I’ve loved since a child) and this exceeded expectations! My wife and I were amazed. It’s our new “go to” potato salad when alone or when friends join us. 

This is my favorite recipe for potato salad. i usually reduce the olive oil by 3-4 tablespoons so the salad isn’t too oily. 

This is delicious, light and full of flavor. I did add a little more Dijon mustard and I was out of green onions so I use the white onion. I love onions so I would make it this way again. I did not add all the olive oil but when it was finished and I tasted it I added a little bit more.

Absolutely delicious!! Tried this at a friends party and loved the fresh dill in the dish. Refreshing yet comforting. Will make this at home soon. 

Everything the others said and then some~~

I love this and have made it many times. I want to point out that it is NOT vegetarian! (Chicken stock)

I love Ina, but every once in a while I'm flummoxed by the five-star reviews for obviously flawed dishes.  This recipe is a DUD...unless you like a bowl of potatoes SWIMMING in olive oil...and I even upped the amount of potatoes (suspecting that 10 tablespoons of olive oil was going to be way too much).  Guests coming in less than two hours...not a happy camper here!

I L O V E this salad.  It is so delicious and my<br />family and friends always look forward to it.  Thanks Ina!

This recipe is perfect. I love it in every way!

https://www.foodnetwork.com/videos/inas-french-potato-salad-0170504

Fresh herbs and a good vinaigrette give Ina's potato salad a French accent.

Ina's French Potato Salad

Pan Steamed Broccoli

kosher salt

unsalted butter

Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

Incredibly simple and the flavor of the broccoli shines. <br />I tossed a small clove of garlic in the water. Crisp and beautifully green

Your a genious Atlon. Totally makes sense, can't believe I didn't think of this on my own. 

I love steamed broccoli, but I could never get the timing right. Unlike some of the other comments, cooking for almost 4 minutes on high and 3 on low works best for me. This is because I live at a high altitude, and I have an electric range, not gas. The timing will also depend on how small you cut the florets. Experiment with the timing to find the best texture, but error on the short side. You can always cook something longer. Finally, I used olive oil instead of butter and it was just as good.

I love this recipe for steamed broccoli!!! Growing up, my steamed veggies always came from a microwave, and they never turned out this good. Also, in the episode, he mentions that microwaving takes out almost all of the anti-oxidants.<div><br /></div><div>He also mentions in the episode that the water amount is ABOUT 1/3 cup - he says just enough so that the stems aren't covered.</div>

Awesome, never steamed Broccoli before, this was very good!

Love this method of preparing broccoli. I use this method and add a sliced clove of garlic in the water :- Loves the garlic!

Great recipe, although I do agree with the other comments, 2 mins with cover, 2 minutes without is better for consistency of the bite. Other than that it's great and I love it!

Best, Easiest most flavorful way to make steamed broccoli, Cheers Alton.

https://www.foodnetwork.com/videos/broccoli-with-butter-0101808

Broccoli is transformed from limp and bitter to crisp and delicious.

Broccoli With Butter

Steaming is the perfect cooking technique for spring, as it captures all the freshness and flavour of food in the simplest way.

Steamed chicken with spring onion

onions

1L (4 cups) Massel chicken style liquid stock

chicken breasts

Aromatic Lamb Shank Stew

lamb shanks

garlic

turmeric

ginger

red chile pepper, crumbled,

cinnamon

honey

Marsala wine

red lentils

chopped pistachios, chopped blanched almonds

(18 ounces) couscous

cardamom pods

almonds

pine nuts

pistachios

Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting pan or whatever else you've got at hand to sit them in.

Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it sticking.

Stir in the turmeric, ground ginger, chile, cinnamon and nutmeg and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer very gently for 1 to 1 1/2 hours or until the meat is tender.

Add the red lentils and cook for about 20 minutes longer with the lid, until the lentils have softened into the sauce and the juices have reduced and thickened slightly. Check for seasoning.

Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Fill the bottom of a steamer, or base of a couscoussier should you possess one, with water and bring to a boil. When it looks like it's almost ready to boil, fill the kettle and put it on, then empty the couscous into a glass bowl, add the salt, crush in the cardamom and mix with your fingers, then pour over a quart of boiling water from the kettle and place a plate on top of the bowl. Leave to stand for 5 minutes, then drain and empty into the steamer or couscoussier top and sit this on top of the boiling water beneath. Add the slices of butter on top of the couscous then clamp on the lid and let steam for about 7 to 10 minutes, by which time the couscous should be tenderly cooked and the butter melting. (You can do this a simpler way if you prefer, by just steeping the couscous in the boiling water for 10 to 15 minutes, but the grains will be more dense and more likely to clump. It's not disastrous, however, and you must decide what you're prepared to do.)

Meanwhile, toast the almonds by frying them in a dry pan until fragrant and golden, remove them to a plate, then do the same to the pine nuts. Chop the pistachios. Once the couscous is cooked, tip the bowl, fork through (and always use a fork for mixing or fluffing up couscous; a spoon will crush it and turn it stodgy), sprinkling in the almonds and pine nuts as you do so (and taste for seasoning at the same time, too). Now fork in most of the pistachios, and sprinkle those that remain lightly on top.

This recipe was disappointing. It was too sweet and lacked depth of flavor. You need to bump up the spice, reduce the honey, add more soy sauce. I added some chopped preserved lemons and toasted up some cumin, coriander and mustard seeds. If it needs that much help, I will not make it again.

This was absolutely delicious! Wonderful spice combination, and the fragrant cous cous with the toasted nuts was the perfect accompaniment for the melt-in-you-mouth lamb and yummy yummy sauce. My husband and adult kids said it was restaurant quality! What a great dinner.

If you like lamb, you would love this recipe! It's comforting and exotic at the same time! Goes amazingly with couscous as well - highly recommend!

Outstanding!  Try this and it will be your new favorite comfort food.  Warm, full mouth flavor with succulent, beautiful bites of lamb that melt in your mouth.<br />Don't miss this recipe!

Aromatic indeed!  I've made this dish with lamb shanks and stew meat, both turned out so fantastic.  Will try it with neck meat instead tonight.  It was one of the first dishes I've ever made for my boyfriend and three years later, he STILL raves about how much I impressed him then to his friends!

A definite family favorite, we love lamb.  I agree with the person who can't get lamb shanks this small, the ones I buy usually feed two and I cook two lamb shanks in this amount of sauce and it feeds 4.  The sauce is wonderful.  In the morning I take the recipe to the point where it needs to simmer then transfer to my crockpot and leave on for 4-5 hours on my high setting.  Coming back at dinner time to add the lentils and make the couscous, steam a green vegetable (french beans, maybe) - sophisticated eating with minimal effort at the last minute.  Go Nigella!!

I have made this several times, but substitute with lamb stew meat and it turns out wonderful every time.  Easy.  My husband loves it and he's a particular eater.

I love Nigella and her way of cooking but have never liked lamb...at all!  I did the unthinkable and made this for the first time for company.  Not only did they rave about it but so did I!  So much flavor and the lamb was so tender.  I could only find 3 lamb shanks at my market so also added 6 lamb chops.  I browned them and then added them about 10 minutes before serving.  My Englishman (who knows and loves lamb!) swears that this is now one of his favorite meals!  Enough said!  Way to go, Nigella!

This recipe so easy to follow and you are not tied to the stove for hours!!! My dinner guests are always impressed!!!

This recipe was fabulous! My butcher did not have lamb shanks so I ordered boneless lamb top round and cubed it. Otherwise, followed the recipe exactly. The stew smelled absolutely gorgeous, and the dish was a huge success at my dinner party!

Cooking Channel serves up this Sweet Potato Pie recipe from Alton Brown plus many other recipes at CookingChannelTV.com

Sweet Potato Pie

sweet potatoes,

yogurt

packed, dark brown sugar

Salt

(9-inch) deep dish, frozen pie shell

pecans,

maple syrup

Special equipment: steamer basket

Sweet Potato Pie : Alton Brown : Recipes : Cooking Channel

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

https://www.cookingchanneltv.com/videos/sweet-potato-pie-0194217

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Sweet Potato Pie : Videos : Cooking Channel

Insalata di Rinforzo

cauliflower

(16-ounces each) jars giardiniera, drained

baby corn, drained and rinsed

red bell peppers, drained

baby pearl onions, drained

green olives, drained

(6-ounce) jar pitted kalamata olives, drained

capers,

red wine vinegar

Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides. Cover and bring the water to a boil over high heat. Add the whole head of cauliflower to the boiling water. Reduce the heat to medium. Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes. Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter. Set aside to cool completely.

Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower. Sprinkle the onions and olives over the vegetables. Sprinkle the capers over.

Whisk the oil, vinegar, and black pepper in a medium bowl to blend. Drizzle the vinaigrette over the vegetables, and serve. The salad can be prepared ahead. Cover the salad and refrigerate it overnight. Bring the salad to room temperature before serving.

Top 23 steamer recipes from across the web

The most viewed steamer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Stock

Fire and Ice Cake

Broccoli Gratin

Foie Gras Doufu

French Potato Salad

Pan Steamed Broccoli

Steamed chicken with spring onion

Aromatic Lamb Shank Stew

Sweet Potato Pie

Insalata di Rinforzo

Danny Chan's Steamed Salmon with Le...

Peppermint Hot Chocolate

Fish Fillet with Clam Sauce

Fish Fillet with Clam Sauce

Sicilian Chunk Vegetable Salad

Steamed Lobsters

Stir-Fried Beef with Tomato and Gin...

Thai Red Curry Mussels

Tarte Tatin

Duck and Apple Wontons

Bass Rosace, Steamed in Lemon Grass...

Sweet or Savory Pate a Choux

Steamed Asparagus

Top 23 steamer recipes from across the web

The most viewed steamer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Stock

Fire and Ice Cake

Broccoli Gratin

Foie Gras Doufu

French Potato Salad

Pan Steamed Broccoli

Steamed chicken with spring onion

Aromatic Lamb Shank Stew

Sweet Potato Pie

Insalata di Rinforzo

Danny Chan's Steamed Salmon with Le...

Peppermint Hot Chocolate

Fish Fillet with Clam Sauce

Fish Fillet with Clam Sauce

Sicilian Chunk Vegetable Salad

Steamed Lobsters

Stir-Fried Beef with Tomato and Gin...

Thai Red Curry Mussels

Tarte Tatin

Duck and Apple Wontons

Bass Rosace, Steamed in Lemon Grass...

Sweet or Savory Pate a Choux

Steamed Asparagus

The most viewed steamer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine