How and How long do I Steam my Vegetables?


I love vegetables and you can ask my family, I am not a nice person if I cannot excercise and if I cannot eat my vegetables. I love all kind of vegetables, raw, cooked, steamed, sauteed and fried.

Some vegetables are better steamed. Corn or French green beans for exemple taste better when they are steamed while other are better sauteed ( mushrooms and  onions come to mind).

When you decide to steam vegetables, there are many ways to go at it.

1. you can place the vegetables on a saute pan, add a bit of water, cover the pan with a lid and cook for a few minutes.

2. You can use a double boiler. You place the vegetables into a basket that sits above a pan of water. And when the water boils, it steamed the vegetables. It works but it takes a while for the water to boil and then you have to watch that the vegetables don’t overcook and get soaked with water.

3. You can use the Demarleathome cookware which consists of the round mold and the octogonal silpat.

When using those two items, it makes steamed vegetables an easy and quick job.

All you do is:

1. place the round mold onto a plate

2. Fill the vegetables into the mold.

3. Cover the mold with the octogonal silpat

4. and place the round mold into the oven or the microwave.

What does it do?

As soon as it starts cooking, the round mold and the octogonal silpat adhere to one another and create a seal. The vegetables cook using the water that within themselves. There are great benefits to cooking vegetables this way because

a. by not adding any water, vegetables are cooking using their own water and therefore are not washed off.

b. The natural sugars and vitamins are still trapped and will not wash into added water. Instead they stay in, making vegetables taste much better, and allowing vegetables to keep their vibrant colors.

c. We are not waiting on the water to boil, and we can therefore have steamed vegetables between 90 sec. to 8 minutes.


A. Tender Vegetables

This includes:

  • Spinach,
  • Kale
  • Zucchini
  • Summer squash
  • Broccoli
  • Asparagus
  • Tomatoes
  • Mushroom
  • Onion

For ind. Portion              For Half a Bowl                For a Full Bowl:

90 sec.-2 minutes                        2-3 minutes                  5 minutes

B. A bit more Hardy Vegetables

This includes:

  • Green beans
  • Carrots
  • Brussels sprouts
  • Sweet potatoes
  • Cauliflower
  • sweet Potatoes

For ind. Portion              For Half a Bowl                For a Full Bowl:

1.5 minutes                         4-5 minutes                  6-7 minutes

C. Root Vegetables 

This includes:

  • potatoes
  • squash
  • pumpkin
  • Beets
  • Winter Squash

For ind. Portion              For Half a Bowl                For a Full Bowl:

2 minutes                         5-6 minutes                  8-9 minutes

D. Pasta, Rice: 

  • For Pasta, add 1 cup of water for each cup of dry pasta, add a dash of salt  and cook for 13-15 minutes.
  • For Rice, add 1 1/2 of water or broth, and cook for 13-15 minutes.

E. Baked Potatoes:

1 potato: 3-4 minutes

2 potatoes: 6-7

3 potatoes: 9-10

4 potatoes: 13 minutes

F. Corn:

1 ear: 2 minutes

2 ears: 3 minutes

3 ears: 4 minutes

4 ears: 5 minutes.

Potato Salad:

For unpeeled, and whole potatoes, it is 12 minutes for a full bowl.

I hope that those few guidelines will help you steam your vegetables the easy way. Those times are subject to changes according to each individuals’microwave.

If you wish to use your round mold and steam using your oven, add 5-8 minutes to the times given above.

Bon Appetit and Happy Cooking!!!


Seared Scallops on a Bed of Red Onion and Corn

photo 2

We work all week long and when we have time, it is raining, even pouring. It is so upsetting. I hate rain. I can’t go outside and go for my jog and it puts a damper on my mood.

So what to do when it is raining??? In my house, we watched TV and do a lot of nothing;-) Me, I cook. So today I cooked a yummy onion soup for our lunch, and I fixed some Sable Breton.

This evening I wanted to add a bit of sunshine to my plate so I prepared Seared Scallops on a bed of corn and red onion.

It was quick, easy to do, yummy to my stomach and it really brightened my morose day;-)

photo 1

Ingredients for 2:

  • 6 to 8 fresh scallops
  • 3 ears of corn
  • 1/2 red onion sliced and diced
  • 4 scallions
  • 1/4 tsp of red pepper flakes
  • 1 tsp of Grill Mates Smokehouse Maple
  • 1 tsbp of  butter
  • Salt and Pepper
  1. Place the corn inside the large round mold and cover the mold with the octogonal silpat.
  2. Microwave for 4 minutes.
  3. With a sharp knife, cut the corn off the ear, and set 1
  4. Melt 1 tbsp of butter in a frying pan, and when the butter is sizzling, add the diced onion and saute it until it turns golden.
  5. Then add the corn and saute it as well.
  6. Add the chopped scallions and saute 3
  7. Season with salt, pepper, red pepper flakes and stir.
  8. Empty the content of the pan into a plate and cover it so that it will not cool down.
  9. Rinse the scallops over running water. With a paper towel, pat them dry.
  10. Spread the Smokehouse Maple seasoning over a plate or in a bowl and dip each scallops into the seasoning to coat them with that seasoning. Set 4
  11. In a large frying pan, melt 1/2 tsp of butter. When the butter is sizzling, sear the scallops for 1-2 minutes.
  12. Turn them and sear them the other side.
  13. Spoon some of the corn on each plate and place the seared scallops on top. Serve and Enjoy!!!

photo 3

Bon Appetit and Happy Cooking!!!

Summer Vegetable Mix

MAIS is the French word for corn. As I picked up the beautiful ears of corn this evening at the grocery store, i could not help remembering some of my childhood memories about corn. I am sure that now most grocery stores in France sell corn on the cobb, but when I was young, there were not to be found in the store. My mom and I we would go to the nearest corn field and pick up the corn ears that we wanted to eat. It was fun;-) Of course, eating corn on the cobb was very short-lived and very seasonal since you had to pick up corn when it was still young and a pale yellow;-)at the beginning of the summer.

I love fresh corn, and more particularly corn on the cobb, so I am really happy that it is available here all year long. Corn is so easy to fix,  and it only needs a bit of butter and sea salt to taste great! Because  I had bought a little too many ears, I was left with a few ears to fix and since I had a few other vegetables I decided that mixing asparagus, corn and tomatoes would be a fun and tasty vegetable fix for the summer.

Ingredients for 4: 2 ears of corn, 12 asparagus spears, 1 cup of cherry tomatoes, 1 tbsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the corn in the round mold and place the octogonal silpat above the round mold. Cook in the microwave for 5 minutes. Be careful to remove the round mold from the microwave and with a sharp knife remove the corn from the ears. Set aside. Break off the ends of the asparagus and cut the asparagus spears into 1/2 inch segments. Slice the tomatoes in half. Place the corn, asparagus and tomatoes back into the round mold. Cover the mold with the octogonal silpat and cook for 3 minutes. Remove from the microwave again, add the butter and the salt and stir. Et voila!!!

Bon Appetit and Happy Cooking!!!

Garlic Mashed Potatoes the Quick Way

The traditional way to cook Mashed Potatoes would be to cook the potatoes in water, but I thought I would use my flexipan instead. It allows me to prepare my meals so much faster.

Ingredients: 2 lbs of red-skinned potatoes well washed and cut in quarters, 2 cups of heavy cream or 2 cups of broth, 3 cloves of garlic pressed, 2 tbsp of parsley chopped, salt and pepper to taste.

In a large round mold, place the potatoes, 2 tbsp of water, 1/4 tsp of salt, the chopped garlic. Place the silpat on top of the round mold and microwave for 10 minutes. Remove the round mold from the microwave. Remove the octogonal silpat off the top and be careful not to burn yourself with the steam! Empty the content in a bowl, and with a potato masher, mash the potatoes. Slowly add the hot liquid ( broth or cream) and whip the potato. Add more salt and pepper until it is to your liking. I usually add 1/8 tsp of salt and 1/16 of pepper. Add the chopped parsley and stir well. Et voila!

Bon Appetit and Happy Cooking!!!

Seared Scallops in Hazelnut Oil over Sweet Potato Puree

Do you remember last time I fixed scallops? I wanted to sear my scallops in hazelnut oil except that there wasn’t any left in my pantry for me to cook with. Well, after going to the grocery store I was now ready to put an ending to that craving;-) and it was worth the wait…

Ingredients for 1 : 1 sweet potato, 2 oz of mascarpone, 1 tsp of brown sugar, hazelnut oil and salt and pepper to taste, 4 scallops, 1 tbsp of chopped hazelnut.

Utensils: Demarle 10″ frying pan, large round mold, octogonal silpat, polyamide spatula, Demarle paring knife, potato masher, measuring spoons.

Peel the sweet potato, cut it in cubes, and place in the round mold. Cover the round mold with the octogonal silpat and cook in the microwave for 5 minutes. Remove the round mold from the microwave, and place the soften sweet potato cubes in a large bowl. Puree the potato with a potato masher. Add 2oz of mascarpone, 1 tsp of hazelnut oil, 1 tbsp of brown sugar, 1 smidgen of nutmeg, 1 smidgen of pepper, 1 pinch of salt to the mashed potato and mix well. You may add more mascarpone if you wish to have creamier sweet potato puree.  Set aside.

In a frying pan, saute the chopped hazelnut to roast them over medium to high heat. season with salt and pepper by sprinkling a bit of each on the scallops. Remove the hazelnuts from the pan, and set them aside. In the same frying pan, warm up 1 tsp of hazelnut oil and saute the scallops for a few minutes on each side. Season with salt and pepper.

To serve, place the scallops on the plate and spoon the sweet potato puree next to it. Add 1 tsp of hazelnut oil in the frying pan, and stir off the drippings. Season with salt and pepper and drizzle the drippings over the scallops and the puree. Sprinkle the roasted chopped hazelnut over it all.

Bon Appetit and Happy Cooking!!!