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
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.
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.
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