{"id":5965,"date":"2010-07-16T17:52:23","date_gmt":"2010-07-16T22:52:23","guid":{"rendered":"http:\/\/crankymouse.com\/?p=5965"},"modified":"2010-07-16T18:47:53","modified_gmt":"2010-07-16T23:47:53","slug":"salmon-wellington-with-a-beurre-blanc-thermadors-new-steam-convection-oven","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2010\/07\/16\/salmon-wellington-with-a-beurre-blanc-thermadors-new-steam-convection-oven\/","title":{"rendered":"Salmon Wellington with a Beurre Blanc & Thermador’s New Steam Convection Oven"},"content":{"rendered":"

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\nLast week I had the privilege of spending some time in Scottsdale, Arizona with a group of amazing bloggers after being invited to the Thermador Showroom as they released their new Steam & Convection Oven<\/a>, set to hit the market this fall. Before I even said yes to going, I knew that I was in love with Thermador. I mean, have you seen Thermador’s appliances<\/a>? Gorgeous with their Star Burner<\/a> and sapphire lights<\/a>!
\n
Our trip to the showroom started with a gourmet breakfast offered up by Thermador’s staff chefs: Chef Kyle and Chef Brad. Gluten-free pancakes topped with the best buttermilk syrup<\/a> (seriously, I am still dreaming of it) and eggs, quinoa fruit salad and more. As a breakfast lover, I was in heaven.
\n\"\"
\nAfter a short informative session, we moved into the hands-on activities, literally. Here, Janne is showing us just how low the “extra low” setting on the Thermador burners is with help from Jane from This Week for Dinner<\/a>.
\n\"\"
\nTo further prove the point, there’s a paper plate with melting chocolate chips on the burner.
\n\"\"
\nLunch was a hands-on affair as well, with everyone in the kitchen crowding Chef Kyle and waiting for him to tell us what else we needed to do. Kyle sears a whole beef tenderloin on the grill.
\n\"\"
\nOnce it was seared, the tenderloin was transferred to the Thermador Steam & Convection oven where it steamed and cooked at 125\u00b0 for 50 minutes. It came out perfect and was served with a tomato jam<\/a> and horseradish cream.
\n\"\"
\nAlso made in the Steam & Convection Oven was the amazingly creamy cr\u00e8me br\u00fbl\u00e9e<\/a>, caramelized beautifully by my new friend Lindsey from Fresh Clean Start<\/a>.
\n\"\"
\nOh, yes. There’s more. Kristen from Dine & Dish<\/a> was put in charge of this beurre blanc, which started by reducing wine and vinegar with shallots.
\n\"\"
\nOnce the sauce had reduced, it was Kristen’s job to whisk in the butter chunk by chunk over low heat until it was all incorporated.
\n\"\"
\nAdd in a bit of minced tarragon and lemon juice for good measure, and you have a sauce perfect for, in this case, pouring over a salmon wellington.
\n\"\"
\nYes, please. I’ll take one of those.
\n\"\"
\nA big thank-you to Todd and Diane<\/a> for continuing to share so openly all your photography wisdom, and to Todd for pouring the beurre blanc and helping me make the switch to adjusting my white balance in Kelvin. I haven’t looked back.
\n\"\"
\nThermador has been producing high quality and luxury kitchen appliances since the 1930s, and coming out with the first stainless steel lines in the 1940s they were billed as “The kitchen of the future” at the World’s Fair.
\n
I really appreciated what the new Steam & Convection Oven<\/a> is capable of. I’ve been trying to convince Ole that we don’t need a microwave, and this is my new ploy to get it out of our house with it’s defrosting and reheating perfection. With three cooking modes (steam, convection or a combination), how can you say no to an appliance that can make bagels without boiling<\/strong> and turns out deliciously crusty artisan breads? And the baked egg possibilities<\/a>? Note the breakfast obsession…
\n

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Photo credit: Thermador<\/figcaption><\/figure>
\nI’m all for spending more money on quality items that will last. Not only are we making an investment, but you’re cutting down on all that energy waste that comes with replacing an old appliance every five to ten years. I’m hoping that come time to remodel our kitchen in the next couple years, our budget will include filling it full of Thermador appliances. What an absolute treat it would be to cook on for my entire family and friends. I know my neighbors would be thrilled to have the benefit of even more food showing up at their door.
\n
Finally, I just wanted to say thank you to Thermador for bringing me to Scottsdale. I had an absolutely fabulous time, and the time spent with friends was fabulous as well. Meeting Jane<\/a>, Kristen<\/a>, Maria<\/a> and Katie<\/a> by the pool on the first day set the stage for what was to come. Seeing my fellow Babble bloggers<\/a> Brooke from Cheeky Kitchen and Jen from Savor the Thyme was great fun. The gondola ride was hilarious \u2013 you can read more about it on Picky Palate<\/a> \u2013 and was the perfect way to end the week.
\n_______________________________________________________________
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Photo courtesy of White on Rice Couple<\/figcaption><\/figure>
\nCheck out all the other bloggers that participated, and be sure to visit Thermador’s blog<\/a>. They’ve been collecting links to everyone’s experiences if you want to read about it from another person’s perspective. <\/em><\/p>\n

Kristen Doyle<\/strong> \u2013 Dine & Dish<\/a>
\nTina Haupert <\/strong>\u2013 Carrots N\u2019Cake<\/a>
\nKatie Goodman<\/strong> \u2013 goodLife {eats}<\/a>
\nLindsey Johnson<\/strong> \u2013 DesignMom Blog<\/a>
\nMaria Lichty<\/strong> \u2013 Two Peas & Their Pod<\/a>
\nCiaran Blumenfeld<\/strong> \u2013 Momfluential Media<\/a>
\nDiane Cu & Todd Porter<\/strong> \u2013 White on Rice Couple<\/a>
\nShanna Coady<\/strong> \u2013 My Favorite Everything<\/a>
\nBrooke McLay<\/strong> \u2013 Cheeky Kitchen<\/a>
\nJane Maynard<\/strong> \u2013 This Week for Dinner<\/a>
\nJenny Flake<\/strong> \u2013 Picky Palate<\/a>
\nJennifer Leal<\/strong> \u2013 Savor the Thyme<\/a>
\nRussell Warnick<\/strong> \u2013 Endless Simmer<\/a>
\nSarah Freymoyer<\/strong> \u2013 Classy Mommy<\/a>
\nJenna Weber<\/strong> \u2013 Eat Live Run<\/a>
\nTanya Patrice<\/strong> \u2013 I Ate a Pie<\/a>
\nBecky Bracken<\/strong> \u2013 She Knows<\/a>\n<\/p><\/blockquote>\n

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Salmon Wellington<\/a><\/h2>\n<\/td>\n

Print me!<\/a><\/td>\n<\/tr>\n<\/table>\n<\/div>\n
\nFrom Chef Kyle Jakobi and theThermador Kitchens<\/a><\/p>\n

1 sheet puff pastry dough rolled out to 1\/8 inch thick
\n2 pounds spinach, blanched and drained well
\n1 tablespoon shallot
\n1 teaspoon garlic
\n\u00bc teaspoon nutmeg
\n1 tablespoon dill chopped fine and fresh
\n1 three-pound salmon fillet
\n
Saut\u00e9 shallots and garlic. Add spinach in pan. When spinach goes soft, drain in colander \u2014 make sure to completely drain spinach. Roll out pastry, brush with butter. Add \u00bd-inch thick layer of spinach to pastry. Lay fish on top, seasoned with dill. Wrap it up, score top and bake on 425\u00b0 F for 30 minutes.
\n

\nMakes 4-6 servings.
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Food for My Family<\/a><\/center><\/font>\n<\/div>\n


<\/p>\n

\n\n\n
\n

Beurre Blanc<\/a><\/h2>\n<\/td>\n

Print me!<\/a><\/td>\n<\/tr>\n<\/table>\n<\/div>\n
\nFrom Chef Kyle Jakobi and the Thermador Kitchens<\/a><\/p>\n

3 tablespoons white wine vinegar
\n3 tablespoons white wine
\n1 tablespoon shallots
\n4 ounces cubed chilled butter
\n1 teaspoon tarragon, minced
\nlemon juice
\n
In a saucepan, reduce vinegar, wine and shallots over high heat until nearly dry. Turn heat to extra low and add in butter, one cube at a time, whisking to combine. Stir in tarragon and a small amount of lemon juice. Serve over salmon wellington or vegetables, meats and anything else that suites your fancy.<\/p>\n

Food for My Family<\/a><\/center><\/font>\n<\/div>\n


<\/p>\n

Never miss a recipe! Have them delivered right to your RSS feed<\/a> or to your inbox as an email<\/a>!<\/center><\/div>\n","protected":false},"excerpt":{"rendered":"

Last week I had the privilege of spending some time in Scottsdale, Arizona with a group of amazing bloggers after being invited to the Thermador Showroom as they released their new Steam & Convection Oven, set to hit the market this fall. Before I even said yes to going, I knew that I was in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[23,30,1,10,219],"tags":[429,430,707,34,428,432,431,427],"class_list":{"0":"post-5965","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-featured","7":"category-main-course","8":"category-news-giveaway","9":"category-recipes","10":"category-seafood-main-course-recipes","11":"tag-beurre-blanc-sauce","12":"tag-blogging-events","13":"tag-recipes","14":"tag-salmon","15":"tag-scottsdale","16":"tag-star-burner","17":"tag-steam-and-convection-oven","18":"tag-thermador","19":"entry","20":"has-post-thumbnail"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/5965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=5965"}],"version-history":[{"count":50,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/5965\/revisions"}],"predecessor-version":[{"id":6041,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/5965\/revisions\/6041"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=5965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=5965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=5965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}