The star chef and TV personality shows Athena Calderone—and us—how to make mouthwatering, steam oven squash cakes that complete every entertainer’s arsenal.

You wouldn’t know it by the creative menus of Ludo Lefebvre, the TV-famous chef behind Los Angeles’ Tres Mois and its sibling restaurant Petite Trois, but the humble steam oven has played an important role in Lefebvre’s kitchens.

“I have used steam ovens in the restaurants for years,” says Lefebvre. “We use steam ovens to cook food to retain its natural flavors, textures, and nutrients.” 

Now, he has one in his Sherman Oaks, California home, thanks to Fisher & Paykel. In the video above, he shows off his new toy to his friend Athena Calderone, cookbook author and creator of the blog Eyeswoon.

Ludo Lefebvre shows Athena Calderone how to load up veggies for steaming in a tray that will go into the Fisher & Paykel Built-In Combination Steam Oven.

Ludo Lefebvre shows Athena Calderone how to load up veggies for steaming in a tray that will go into the Fisher & Paykel Built-In Combination Steam Oven.

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Calderone had never used a steam oven before, so Lefebvre taught her how to prepare squash cakes in one. After piling cubed butternut squash onto a tray, Lefebvre put them into the steam oven and closed the oven door.

“The squash is at the spa!” quips Calderone.



Lefebvre loads the water container into the steam oven. The Fisher & Paykel Built-In Combination Steam Oven is easy to install and doesn’t require any plumbing. It can be installed nearly anywhere to suit your preferences and kitchen design.

Lefebvre loads the water container into the steam oven. The Fisher & Paykel Built-In Combination Steam Oven is easy to install and doesn’t require any plumbing. It can be installed nearly anywhere to suit your preferences and kitchen design.

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Afterwards, they added lard, flour, garlic powder, salt, pepper, and scallions. A bit of steaming and pan frying later, they had squash cakes, a perfect fall dish for entertaining.

After steaming the butternut squash mixture and letting it cool in the fridge, Lefebvre cuts it into squares. He then coats the cakes in flour and browns them on the stovetop.

After steaming the butternut squash mixture and letting it cool in the fridge, Lefebvre cuts it into squares. He then coats the cakes in flour and browns them on the stovetop.

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See the full story on Dwell.com: Chef Ludo Lefebvre Powers Up the Perfect Hosting Recipe With Fisher & Paykel

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