Part 12 (1/2)

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 6 to 81 large or 2 small heads cauliflower, broken into large florets with 2 inches of stemPUREETwo 10-ounce packages frozen pet.i.te peas2 small carrots, halved lengthwise2 green onions1 tablespoon sugar teaspoon dried thyme cup water cup ( stick) unsalted b.u.t.ter cup half-and-halfSaltFreshly ground black pepper 1. Fill the rice cooker bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

2. Coat the steamer basket with nonstick cooking spray and place the cauliflower in the basket. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Steam until tender, 14 to 18 minutes.

3. While the cauliflower steams, make the puree. In a medium-size saucepan, combine the peas, carrots, onions, sugar, thyme, and water. Cook over medium-high heat, partially covered, for 3 minutes (This can also be done in the top steamer basket, lined with lettuce leaves.) Discard one of the carrots and the onions. Place the peas, the carrots, and the remaining pan juices in a food processor. Add the b.u.t.ter and half-and-half, and process until the mixture is thick and smooth. Season with salt and pepper to taste. Use the puree immediately or transfer to a deep container that can stand in a water bath until serving.

4. Arrange the hot cauliflower on a shallow serving platter, drizzle with the puree, and serve.

herbed green beans These are the very best green beans. Diners say ”ho-hum” when they think about having green beans for dinner, but one taste of these savory herbed vegetables and, trust us, they will be all eaten up.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 41 pound fresh green beans, ends trimmed2 tablespoons unsalted b.u.t.ter2 tablespoons olive oil cup minced onion cup minced celery cup minced fresh Italian parsley leaves1 teaspoon chopped fresh rosemary leaves or teaspoon dried rosemary leaves, crumbled teaspoon dried basil leaves, crumbled to 1 medium-size red bell pepper (depending on whether you want just a touch of color or some to eat with each bite), seeded and cut into stripsSalt 1. Fill the rice cooker bowl about one-quarter full hot of water. Close the cover and set for the regular cycle.

2. Coat the steamer basket with nonstick cooking spray and place the beans in the basket. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Steam until crisp-tender, 7 to 10 minutes.

3. Meanwhile, in a medium-size skillet, heat the b.u.t.ter and olive oil together over medium heat until the b.u.t.ter melts. Add the onion and celery and cook, stirring a few times, until just softened, about 2 minutes. Add the parsley, rosemary, basil, and pepper strips, cover, and cook for 5 minutes; don't let the pepper strips get too soft. Add salt to taste.

4. Add the steamed beans to the skillet and toss to combine. Transfer to a shallow 1-quart ca.s.serole that is ovenproof or micro wave-safe. Serve immediately, or make a few hours ahead, cover, and reheat in the oven or microwave to serve.

pommes vapeur with tarragon b.u.t.ter These are simply steamed new potatoes in their jackets with a fresh herb b.u.t.ter. The evocative licorice flavor of the tarragon makes for a great accompaniment to fish or chicken. This dish is adapted from a recipe from one of our favorite food writers, confirmed Francophile Faye Levy.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 41 to 2 pounds small white or red new potatoes, scrubbed and left whole (unpeeled, partially peeled, or peeled)6 tablespoons ( stick) unsalted b.u.t.ter1 tablespoons chopped fresh tarragon leavesSaltFreshly ground black pepper 1. Fill the rice cooker bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

2. Coat two steamer baskets with nonstick cooking spray and divide the potatoes between the baskets. When the water comes to a boil, place the steamer baskets in the cooker and close the cover. Steam until very tender when pierced with the tip of a knife, about 20 minutes.

3. While the potatoes are steaming, melt the b.u.t.ter in a small saucepan. Remove from the heat and add the tarragon; let stand at room temperature.

4. Transfer the steamed potatoes to a serving bowl, toss with the herb b.u.t.ter, and season with salt and pepper to taste. Serve immediately.

spiced yams with ginger and pears Although yams, as far as we are concerned, are great just plain with b.u.t.ter, here is one step beyond in case you need a special holiday dish. The pears give it a lot of sweetness, so balance with another vegetable, such as green beans or zucchini, in your menu.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 62 pounds ruby yams or sweet potatoes, peeled and cut into 2-inch chunks2 teaspoons peeled and grated fresh ginger1 teaspoon ground cardamomPinch of salt3 firm ripe pears, peeled, cored, diced, and drizzled with the juice of 1 small lemon to prevent discoloration 1. Preheat the oven to 350F. Fill the rice cooker bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

2. Coat the steamer basket with nonstick cooking spray and place the yams in the basket. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Steam until soft enough to mash, 10 to 15 minutes.

3. Transfer the yams to a large bowl. With a fork, coa.r.s.ely mash the yams with the ginger, cardamom, and salt. Fold in the pears. Spoon into a shallow 1-quart gratindish and smooth the top. (At this point, you can cover the dish and refrigerate for up to 4 hours.) Bake until heated through, 15 to 20 minutes. Serve immediately.

artichokes with caper aioli Aioli is an infamous garlic mayonnaise that is an integral part of the cuisine of Provence in southern France. There exist some knock-you-out versions made with what seems the equivalent of heads of garlic, but a delicious, and not so deadly, aioli is made here with simply one clove. It is an appetizer supreme, stuffing a giant artichoke with the aioli and letting guests nibble on the leaves. Aioli is great on all all steamed vegetables, room temperature or cold. steamed vegetables, room temperature or cold.

Because the aioli contains raw egg, make sure you use the freshest egg possible, that you keep it refrigerated until ready to serve, and that you eat this the day you make it. Also, because of the possibility of salmonella, it's best not to serve this to small children, the elderly, or anyone with a compromised immune system.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 6 to 8 ( 1 1/ 2 cups aioli)6 to 8 medium-size artichokes, plus 1 very large artichokeAIOLI1 large clove garlic, peeled1 cold large egg1 tablespoon capers, rinsed1 cup extra virgin olive oil 1. Set the steamer plate into the bottom of the rice cooker bowl and fill the bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

2. Cut off the stems and break the largest leaves off the artichoke bottoms. Cut off the top of the leaves with the thorns. Snip the tips of the leaves with kitchen shears.

3. Coat the steamer basket with nonstick cooking spray. When the water comes to a boil, place the largest artichoke on the steamer plate; there will be 2 to 3 inches of boiling water around it (this artichoke is slightly submerged). Place the other artichokes on their sides in the steamer basket. Place the basket on top of the cooker, over the large artichoke, and close the cover. Steam until the leaves easily pull off, 20 to 25 minutes. Remove the artichokes from the cooker and cool to room temperature.

4. While the artichokes are steaming, make the aioli. In a food processor with the motor running, drop the garlic in through the feed tube to chop. Stop the machine and add the egg and capers; pulse a few times to combine. With the machine running, slowly drizzle in the oil through the feed tube; the mixture will thicken and become smooth. Transfer the aioli to a covered container and refrigerate until serving.

5. To serve, pull open the inner leaves on the large artichoke and remove them, leaving the outer leaves intact like a sh.e.l.l. Sc.r.a.pe the choke clean. Fill the artichoke with the aioli and place in the center of a serving platter. Cut the remaining artichokes in half and clean out the chokes, or pull off all the leaves and arrange them around the aioli artichoke. Clean the artichoke bottoms, cut them in half, and arrange with the leaves.

himmel und erde Himmel und Erde is German for ”heaven and earth.” It is a traditional holiday side dish that combines turnips, potatoes, and apples-stalwart fresh winter food that is delicious served with Thanksgiving turkey or pork roast. is German for ”heaven and earth.” It is a traditional holiday side dish that combines turnips, potatoes, and apples-stalwart fresh winter food that is delicious served with Thanksgiving turkey or pork roast.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 8 to 101 pound turnips, peeled and cut into 2-inch chunks1 pound russet potatoes, peeled and cut into 2-inch chunks1 pound tart cooking apples, peeled, cored, and cut into uneven chunks3 tablespoons unsalted b.u.t.ter SaltFreshly ground black pepper4 slices bacon, cooked until crisp, drained on paper towels, and crumbled, for garnish 1. Fill the rice cooker bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

2. Coat the steamer basket with nonstick cooking spray and place the turnips, potatoes, and apples in the basket. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Steam until tender enough for mas.h.i.+ng, 20 to 30 minutes.

3. Transfer the vegetables to a large bowl. Mash them with the b.u.t.ter, using a potato masher or electric mixer, or process until smooth in a food processor. Season with salt and pepper to taste.

4. Transfer to a serving bowl, sprinkle with the bacon, and serve immediately.

steamed kabocha squash with ginger dressing From Elizabeth Schneider, exotic vegetable and fruit maven, we learned that steaming winter squashes is the best way to cook them. The flesh turns out like velvet, with no tough skin to peel off the cut side, wasting the precious innards. The green kabocha is one of the nicest tasting squashes; you can prepare b.u.t.ternut and acorn in this same manner. All winter squashes taste great with just b.u.t.ter and a wedge of fresh lemon, a compound b.u.t.ter, or b.u.t.ter and pure maple syrup, but here the squash is served hot, with a j.a.panese-style dressing.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 4DRESSING cup fresh lemon juice2 tablespoons sugar2 tablespoons tamari (a thick, strong soy sauce)1 tablespoon peeled and grated fresh ginger3 tablespoons dry sherry or sake1 or 2 kabocha winter squashes (2 to 2 pounds total) 1. Make the dressing. Mix all the dressing ingredients together in a small bowl. Cover and let stand at room temperature for an hour or refrigerate for a few hours.

2. Fill the rice cooker bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

3. Meanwhile, wash the squashes and halve with a cleaver or large, heavy knife. Scoop out the seeds and fibers. Peel or partially peel, as desired. Cut into quarters or eighths.

4. Coat the steamer basket with nonstick cooking spray and place the squash cut side down in the basket. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Steam until tender when pierced, 12 to 16 minutes.

5. Transfer the squash to a serving plate and serve hot, drizzled with the dressing.

spaghetti squash alfredo Beth learned this recipe in the 1980s from Louise's Pantry Cooking School in Menlo Park, California. Spaghetti squash had just hit the market and no one knew quite what to do with the football-shaped squash with a stringy interior. People who are allergic to wheat and can't eat pasta go for this rendition in a big way. Steaming is the best way to cook this squash that ends up looking so very much like spaghetti, so the delicate insides don't get mushy. Spaghetti squash is also good with a tomato vinaigrette, or mixed with half spinach or plain angel hair pasta.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 21 spaghetti squash (2 to 2 pounds)2 tablespoons unsalted b.u.t.ter cup heavy cream cup freshly grated Parmesan cheese2 fresh basil leaves, cut into thin stripsSaltFreshly ground black pepper 1. Fill the rice cooker bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

2. Meanwhile, wash the squash and halve with a cleaver or large, heavy knife. Scoop out the seeds and fibers. Halve each piece again.

3. Coat the steamer basket with nonstick cooking spray and place the squash cut side down in the basket. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Steam until your finger leaves an indentation when pressed into the squash, 20 to 30 minutes.

4. Remove the basket from the cooker. Gently pull the strands from the sh.e.l.l with a large spoon until only the thin skin remains. Place the squash in a warm serving bowl and toss with the b.u.t.ter, cream cheese, basil, and salt and pepper to taste. Serve immediately.

cold vegetable platter with sauce verte For summer entertaining or an extra-special vegetable dish. The creamy green sauce is easy to make, and perfect paired with all sorts of cold steamed vegetables. Serve with fresh crusty French or Italian bread and b.u.t.ter.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 8 (about 1 cups sauce)SAUCE1 cup mayonnaise cup sour creamOne 3-ounce package cream cheese2 tablespoons fresh lemon juice3 sprigs fresh Italian parsley, leaves only2 green onions, cut into pieces1 teaspoon seasoned salt-free blend, such as Parsley Patch teaspoon dried tarragon, crumbled cup frozen spinach, thawed, drained, and squeezed dry before measuringVEGETABLES1 head cauliflower, broken into equal-size florets, steamed, and chilled1 pound baby carrots, steamed and chilled1 pound fresh green beans, ends trimmed, steamed, and chilled1 pound baby zucchini, steamed and chilled1 pound fresh asparagus, bottoms snapped off, steamed, and chilled1 pounds baby creamer potatoes or purple potatoes, whole if small, cut in half if larger, steamed, and chilled6 ripe tomatoes, cut into wedges 1. Make the sauce. Place all the sauce ingredients in a food processor. Pulse to combine and coa.r.s.ely puree. Transfer to a covered container and refrigerate until serving. Can be made a day ahead.

2. Arrange the vegetables on a serving platter. Transfer the sauce to a small bowl and place it in the center of the vegetables. Diners serve themselves.

fondutta with vegetables When Beth was learning about Italian cuisine thirty years ago, pasta was spaghetti or ravioli and sauce was red. On a visit to her friend and gourmand Robert Barker, who lived in San Francisco's North Beach, she was treated one evening to an Italian take-out meal. Out of the carry-out containers came four different shapes of pasta, including angel hair and bows of tortellini, and myriad sauces, all in different colors. There was alfredo cream sauce, smooth red marinara, green pesto, and a yellowish Italian fontina cheese sauce called fondutta fondutta. This northern Italian version of Swiss fondue, using milk instead of wine, was the first new sauce she mastered. It is beautifully simple, tastes divine, and is a snap to make. Here is the recipe she has been making for what seems centuries. Serve over a pile of hot steamed vegetables and fresh cooked rice (or polenta) for a spectacular meatless meal with crusty bread, or as a side dish with simple roast chicken.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 6 (4 cups fondutta fondutta)FONDUTTA1 pound Italian fontina cheese, diced (about 4 cups)1 to 2 cups whole milk, as needed6 large egg yolks1 tablespoon unsalted b.u.t.terSaltGround white pepperPinch of freshly grated nutmegVEGETABLES4 baby leeks, washed well and cut in half lengthwise1 head broccoli, broken into equal-size florets4 stalks celery, cut into chunks1 pound fresh asparagus, bottoms snapped off1 pound fresh green beans, ends trimmed1 pound zucchini, cut on the diagonal into 1-inch-thick roundsOne 12-ounce package frozen artichoke hearts, thawedYour favorite rice (such as basmati, jasmine, short-grain brown, j.a.panese-style medium-grain, Wehani, or Jasmati) to serve 6, freshly cooked 1. Make the Make the fondutta fondutta. In a large bowl, combine the cheese with 1 cups of the milk. Cover and refrigerate for 4 hours to soak.

Place the cheese-milk mixture, egg yolks, and b.u.t.ter in the top of a double boiler over simmering water. Slowly cook, stirring occasionally, until the cheese is melted and the sauce has thickened, about 15 minutes. Thin with the extra milk, if a thinner sauce is desired. Season to taste with salt, pepper, and nutmeg. Keep hot.

2. Meanwhile, fill the rice cooker bowl about one-quarter full of hot water. Close the cover and set for the regular cycle.

3. Coat the steamer baskets with nonstick cooking spray and arrange the leeks, broccoli, and celery in the bottom tier of the baskets. Arrange the asparagus, green beans, zucchini, and artichoke hearts in the top tier. When the water comes to a boil, place the baskets in the cooker and close the cover. Set a timer and steam for 12 to 15 minutes. Check for doneness.

4. Arrange the vegetables on a serving platter, place the rice in a mound in the center, drizzle all over with the hot fondutta fondutta, and serve immediately. Serve the extra fondutta fondutta with a ladle. with a ladle.