Tonight for supper I made fish, shrimp cocktails, boiled baby carrots in a buttery dill and rosemary sauce, and steamed vegetables. I arranged a combination of red peppers, squash, wax beans, mushroom caps, red onion slices, and celery into each layer of my beloved bamboo steamer and steamed the vegetables until they were a tender crisp.
I added some bay leaves to the water in the pot below and the entire kitchen smelled amazing. Fortunately, the vegetables tasted just as good as my nose told me they would.
If you don’t have a bamboo steamer yet, I urge you to buy one this week. I have two electric steamers and 1 bamboo steamer. I haven’t used either of the electric ones since the bamboo steamer moved in. It’s love! Steaming vegetables is a wonderfully healthy way to cook…. and oh so classy.
The Iron Chef America 12-in. Bamboo Bamboo Steamer at the top of the post is from Cooking.com.
Iron Chef is an innovative cooking competition from from Japan. Originally produced by Fuji TV, Iron Chef combined the excitement of a one on one sports competition with gourmet cooking. The title Iron Chef comes from the original Japanese title, Ironmen of Cooking. The bamboo steamer is made from all natural bamboo with an authentic handmade Chinese design. The double-woven lid allows the steam to hover in the top while the bottom keeps the vegetables from soaking in water. One of the healthiest methods of cooking, steaming allows for the foods natural oils and flavors to be released so that no oils are needed.