A Steamy Soiree in Scottsdale: Hosted by Thermador Part II
June 6, 2011
If you didn’t get a chance to read my first post about my trip to Scottsdale, here’s the news in a nutshell. Thermador will be releasing their first Pro Grand Steam Range. It is revolutionary in terms of its design and features. The new ranges will feature their exclusive Star Burners. It includes a convection self-cleaning oven and a QuickClean base.
Thermador’s Star Burner is designed to distribute heat evenly and more effectively to the entire pot. It is proven to be better than the traditional circular burners. This new range offers 6 distinct cooking options. They are steaming, convection baking, burner cooking, simmering, grilling, griddle cooking and warming — with a combination Steam & Convection Oven, a large capacity convection oven, a six-burner gas cooktop featuring the exclusive Star® Burners, and a fully integrated warming drawer. The best part of this range is the steaming option. Chef Brad showed us how to make all sorts of delicious things using steam. I didn’t think it was possible to cook meats with steam but he showed how to do it in a way that leaves a nice golden layer. Breads were cooked soft on the inside and crisp and golden on the outside.
For lunch, we split into groups and all helped make different dishes. I helped with dessert. My contribution was the slicing of the pineapple for the Pineapple Upside Down Cake.
See below to check out more of the yummy food we helped make for lunch and the star of the show, the Pro Grand Steam Range.
The Pro Steam Range will be available in August 2011. To see more from Thermador, go to www.thermador.com.
And here’s the recipe for the Pineapple Upside Down Cake.
1 C. of firmly packed dark brown sugar
1/2 C. unsalted butter
1 large roasted pineapple*, cored and cut into slices
2 C. spelt flour
6 T. cake flour
6 T. of ground almonds (from about 2 oz. of whole almonds)
3/4 tsp. baking powder
1/2 tsp. salt
1 3/4 C. of white sugar
1 C. unsalted butter, room temperature
4 large eggs
3/4 tsp. vanilla extract
3/4 C. sour cream
First preheat oven to Steam & Convection Combination mode, 325°F. Start preparing
Topping. Combine brown sugar and butter and in a medium size saucepan, melt over
medium heat until sugar dissolves and the mixture is bubbly. After sugar melts, don’t stir.
Remove from heat, pour mixture into a 10” round non-stick cake pan with 2” high sides.
Arrange pineapple slices in a single layer on top of the mixture.
Now prepare Cake. Whisk together the flours, almonds, baking powder, and salt in a large
mixing bowl. In a separate large mixing bowl, use an electric hand mixer to beat together the
sugar and butter until light. Add eggs one at a time, beating after each addition. Mix in the
vanilla. Now mix in dry ingredients mixture, alternating with sour cream, in 2 additions each,
continuing to beat well. Pour cake batter over topping mixture and pineapple in pan.
Bake cake for about 45 min. Cool cake in pan on cooling rack for 10 min. Turn cake out onto
a platter. Serve warm or at room temperature.
Set Thermador Pro series wall oven to Rotisserie mode at 375°F. Assemble 1 large, skinned
pineapple rolled in white sugar on rotisserie skewer. Roast until golden brown or for about 35
minutes. Cut out pineapple core and then cut into slices, to be used for Topping portion of
Tabitha St. Bernard is a Trinidadian sustainable designer and blogger. She co-founded and designs the Zero Waste clothing label, Tabii Just, which is made in NYC. She blogs for ladyandtheblog.com, gettinggorgeous.com, styleandthestartup.com, fitceleb.com and thexcene.com. Her personal blog is tabsonfashion.com.