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Rouxbe Staff

Steve E

Vancouver
British Columbia
Canada

About Steve

Member since Mar 06, 2008

My goal has always been to cook like a chef. I've a long way to go and a lot to learn but my girls say I make the best PB&J sandwich hands down. There's no one more important to please then them.

Lime

User Recipes (contributed by Steve)

Success Rating: 100% (1 rating)

Grilled Asparagus with Vinaigrette

by Steve E

Asparagus is so tasty and with the skills learned from the cooking school it's so easy to make ahead.

Active Time: 15 minsComments: 0
Total Time: 20 minsViews: 131
Success Rating: 100% (2 ratings)

Herb and Garlic Focaccia Bread

by Steve E

This fabulous Italian style bread is excellent as a appetizer served with olive oil and balsamic vinegar.

Active Time: 45 minsComments: 2
Total Time: 3 hrs 30 minsViews: 547
Success Rating: 100% (1 rating)

Braised Red Cabbage

by Steve E

A rich and flavorful side dish that pairs well with pork, poultry or game.

Active Time: 30 minsComments: 0
Total Time: 1 hrViews: 466
No ratings yet

Colcannon Mashed Potatoes with Cabbage

by Steve E

I never ate this in Ireland but I make it a lot at home. This is Irish comfort food at its best, just add a pint of Guinness and call it a meal.

Active Time: 30 minsComments: 2
Total Time: 45 minsViews: 764
Success Rating: 100% (1 rating)

Baked Spinach and Chicken Béchamel Pasta

by Steve E

The name makes it sound more complex than it really is. I love doing this for guests because you can do it ahead and just reheat it when the everyo...

Active Time: 45 minsComments: 2
Total Time: 1 hr 30 minsViews: 713
Success Rating: 100% (1 rating)

Irish Soda Bread

by Steve E

Much like the soda bread I first tried in county Tipperary in Ireland my great grandmother's recipe tastes authentic enough to me.

Active Time: 30 minsComments: 6
Total Time: 45 minsViews: 714
No ratings yet

Short Bread Cookies

by Steve E

The title says it all, who doesn't love these festive cookies? These are great to make with your kids though you better have more than one cookie c...

Active Time: 30 minsComments: 0
Total Time: 1 hrViews: 668
No ratings yet

Yuletide Icebox Cookies

by Steve E

This was my grandmother's recipe and mom has no idea where she got it from. These are so simple and versatile and handy to have in the freezer read...

Active Time: 30 minsComments: 0
Total Time: 1 hrViews: 562
Success Rating: 100% (1 rating)

Fruit Drop Cookies

by Steve E

These are my favorite Christmas cookies by far. Sort of like fruit cake light, don't even try to just have one.

Active Time: 45 minsComments: 0
Total Time: 1 hrViews: 603
Success Rating: 100% (1 rating)

Chicken & Tomato with Bocconcini

by Steve E

A twist on traditional chicken Parmesan that I saw Gordon Ramsey make on one of his shows. I couldn't find his recipe so I made up my own.

Active Time: 20 minsComments: 0
Total Time: 30 minsViews: 794
Steve's favorite things
Breakfast: French Toast
Cooking Knowledge: medium-dumb
Cuisine: Italian
Dessert: Anythng Chocolate
Dish or Meal: Pasta
Food Related Movie: The Big Night
Food Tip: try not to burn anything
Kitchen tool: tongs
Knives of Choice: Shun
Pots/pans: Viking
Restaurant (City): Ristorante Parma- San Francisco
Sinful Food Snack: Ice cream
Top Ingredients: fresh rosemary or basil
Vegetables: asparagus
Wine: Rubicon Estate
Success Rating: 94% (20 ratings)

Beef Tenderloin with Red Wine Sauce

by Joe G

An elegant, yet simple dish - pan fried beef tenderloin is served with a delicious sauce made with shallots, red wine and dark chicken stock.

Active Time: 25 minsComments: 39
Total Time: 25 minsViews: 8454
Success Rating: 90% (10 ratings)

Fresh Berry Tart

by Kimberley S

Tender pastry filled with smooth pastry cream and topped with fresh summer berries - a perfect summer treat.

Active Time: 2 hrsComments: 12
Total Time: 6 hrsViews: 5581
Success Rating: 96% (49 ratings)

Chicken and Chorizo Rice

by Joe G

This Spanish-inspired pilaf is made with chicken, chorizo, tomato, saffron and garlic.

Active Time: 20 minsComments: 30
Total Time: 1 hrViews: 6097
Success Rating: 95% (57 ratings)

Roast Pork Tenderloin w/ Apple Sage Jus

by Dawn T

An inexpensive yet fancy family meal that everyone will surely love. Pork tenderloin brined for extra flavor and moisture. Served with a delicious ...

Active Time: 25 minsComments: 23
Total Time: 45 minsViews: 5891
Success Rating: 94% (80 ratings)

Greek Chicken

by Dawn T

Chicken breasts baked in a lemon garlic Greek dressing.

Active Time: 30 minsComments: 30
Total Time: 45 minsViews: 5461
Success Rating: 95% (62 ratings)

Greek Salad

by Dawn T

This is a fresh and healthy salad that is full of color and flavor.

Active Time: 20 minsComments: 7
Total Time: 20 minsViews: 3832
Success Rating: 96% (49 ratings)

Lemon Potatoes

by Dawn T

Roasted potatoes with a lemon, rosemary and garlic dressing. Crispy on the outside, soft on the inside.

Active Time: 30 minsComments: 14
Total Time: 1 hrViews: 4779
Success Rating: 92% (19 ratings)

Sautéed Cabbage

by Dawn T

Buttery sautéed cabbage.

Active Time: 10 minsComments: 3
Total Time: 20 minsViews: 1919
Success Rating: 97% (9 ratings)

Sun-dried Tomato Sauce

by Dawn T

A rich and flavorful variation to the classic tomato sauce.

Active Time: 40 minsComments: 4
Total Time: 1 hr 40 minsViews: 1443
Success Rating: 98% (18 ratings)

Baked Butternut Squash

by Dawn T

Roasted butternut squash lightly oiled and seasoned, is deliciously easy and healthy.

Active Time: 15 minsComments: 6
Total Time: 40 minsViews: 1481
Success Rating: 95% (33 ratings)

Roasted Glazed Carrots

by Joe G

These salty and sweet glazed carrots will only take you 5 minutes to whip together.

Active Time: 10 minsComments: 7
Total Time: 25 minsViews: 2559
Success Rating: 94% (35 ratings)

Chanterelle and Porcini Mushroom Risotto

by Dawn T

Creamy risotto with chanterelle and porcini mushrooms.

Active Time: 20 minsComments: 20
Total Time: 35 minsViews: 5077
Success Rating: 96% (31 ratings)

Pilau Rice

by Dawn T

Fluffy white rice cooked with coconut milk and finished with green onions, cilantro and crispy fried onions.

Active Time: 10 minsComments: 15
Total Time: 40 minsViews: 4747
Success Rating: 95% (26 ratings)

Orange-Cumin-Coriander Vinaigrette

by Dawn T

A refreshing and healthy citrus vinaigrette.

Active Time: 10 minsComments: 15
Total Time: 15 minsViews: 1987
Success Rating: 95% (75 ratings)

Chicken Cashew Video Recipe

by Dawn T

Delicious moist chicken with cashews, peppers, onions, garlic and a rich Asian-inspired sauce.

Active Time: 30 minsComments: 25
Total Time: 35 minsViews: 6530
Success Rating: 97% (36 ratings)

Southeast-Asian Pork Satays

by Dawn T

Moist and tender pork satays are served with a slightly spicy and exotic peanut sauce.

Active Time: 30 minsComments: 6
Total Time: 1 hrViews: 3104
Success Rating: 90% (16 ratings)

Indonesian Peanut Sauce

by Dawn T

Bursting with flavor, this rich peanut sauce is a perfect accompaniment to so many dishes.

Active Time: 30 minsComments: 5
Total Time: 30 minsViews: 2279
Success Rating: 93% (31 ratings)

Garlic-Prosciutto Baked Brussels Sprouts

by Tony M

Brussel sprouts coated in a silky garlic and prosciutto mornay sauce.

Active Time: 55 minsComments: 13
Total Time: 1 hr 20 minsViews: 5003
Success Rating: 96% (60 ratings)

Gnocchi with Warm Sage Butter

by Tony M

Tossed in a simple butter-sage sauce, these delicate potato dumplings are an Italian delicacy.

Active Time: 45 minsComments: 22
Total Time: 2 hrsViews: 4581
Success Rating: 97% (95 ratings)

Chicken Saltimbocca

by Tony M

Layered with prosciutto, sage, and melted cambozola, this tender chicken dish is finished in a sexy sauce.

Active Time: 30 minsComments: 39
Total Time: 45 minsViews: 9325
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Rouxbe Staff
How TV production works.

You ever notice when the new TV season starts each fall and you have all the new shows right out of the gate but by Thanksgiving you start hitting reruns? Most 20 or 22 episode series start production in early July and have at least 6 episodes complete for the fall season when they debut. Production continues while they air those shows but there comes a time where production just can't keep up, that's when the reruns start.

Due to high production costs you now see shows on networks like HBO that are 13 episode runs that are filmed and complete before airing. No reruns, no breaks but you wait 7 months for the next episode of "Big Love".

In TV land it is a marathon to go through 10 months of filming for a season and you can't wait for the summer hiatus. The crew gets long overdue rest and the writers get a jump on the next season.

Rouxbe filmed for six months before the world got to see the first school lessons and we've been running a marathon ever since with no hiatus or break in production. The process to film a Rouxbe lesson is no different then any show on TV. Yes the crew is smaller and we have less car chases but the process is the same. If it can't be done on TV with 3 million dollar budgets per episode it's easy to understand why Rouxbe can't do it any quicker too. Plus we don't stop releasing during the summer to catch up.

As a person who liked cooking but really wasn't sold on the concept of the school myself, I can say only this. It has changed my life completely. My confidence in the kitchen has soared and instead of always needing that recipe, I just cook. When I see a flavor profile I like on TV I can understand the methods used at a glance. That was dry heat, followed by combination cooking with a Bechamel sauce, DONE! I don't call it practice myself, I just call it dinner and now I don't dare serve anything without a pan sauce or my girls give me the look.

If people really take the time to put what they learn into action they will improve and that's not just trying it once. It took me many months to perfect certain lessons to the point that making what I learned became second nature. Like any art, the more you practice the better you get. I'm not trying to become Gordon Ramsay but now at least I don't have to paint by numbers and follow his recipes.

by Steve E | January 09, 2010 | Permalink
I'm Pleased

Well I'm really glad you enjoyed it. It's a family favorite in my house with my 3 girls and has been one of my personal favs since I was a boy. The older recipes are sometimes the best and this one belonged to my great grandmother.

by Steve E | January 04, 2010 | Permalink
Ground Pork Mystery.

Thanks for that catch.
I think I'm better at creating recipes and playing with them then I am at writing them down. I don't think I've made meatballs the same way since writing this down. Every time is a new generation trying to improve on the last time. I think that's what cooking needs to be about. Not following so much as taking inspiration and making it your own. I hope this recipe inspires you to try something new and improve on what I did and then you can share your creation with us.
Thanks again for finding the missing pork and I've updated the recipe.

by Steve E | September 23, 2009 | Permalink
You say Tomato....

Thanks for the catch Janet. Yes I was meaning 28oz cans of tomatoes and a 5.5oz can of paste. It's what's in my cupboard but I sometimes forget you can't see what's in my kitchen can you? I recommend you have a look at the tomato sauce recipe on Rouxbe as that's what I used only with one less can of tomato. Here's the link.

http://rouxbe.com/recipes/1202-basic-tomato-sauce/preview

This is a family favorite around our house and this actual dish was assembled by my 5 year old. (Please note the little hands in the photos) Enjoy.

by Steve E | July 15, 2009 | Permalink
Glad it worked out

I'm happy you enjoyed this as I'm sure my great grandmother would have been pleased also, though I doubt there was much soy milk in Ireland in the early 1900's. I'm curious to try that and see how it effects the final taste. I'm glad you had success and it turned out great.

by Steve E | May 21, 2009 | Permalink
Buttermilk or not buttermilk....

The recipe just said "milk" but back in the day it no doubt was buttermilk. I'll bet it would be a fabulous addition as I use buttermilk in pancakes and it gives a real zing to the flavor. I haven't tried it myself but it sounds good. This is a really basic recipe that you can jazz up with raisins or herbs like any bread recipe so why not use buttermilk. Thanks for a great idea.

by Steve E | May 11, 2009 | Permalink
Colcannon

Thanks for the tip, I'm going to try doing the cabbage that way as well next time. All I know is this is hearty stick to our bones comfort food that's incredibly, hard not to have seconds or thirds.....

by Steve E | May 10, 2009 | Permalink
Clonmel

I know the town well. Till they put in a Tesco in Tipp we always went to the big city of Clonmel to shop. A great little town. I hope the bread turns out for you. I found my oven was not as hot as I thought it was so it was a bit doughy the first time. The second time I nailed it. We love eating this warm with butter and it usually doesn't make it to dinner time around our house. Enjoy.

by Steve E | May 10, 2009 | Permalink
New favorite ingredient

I've made chili so many times and really never quite the same way twice. The great thing is you sometimes have happy accidents. While trying to exercise my new cooking skills and create an entirely different chili formula then this recipe I stumbled upon adding deli cut hickory smoked bacon. I brought that idea into this basic chili recipe and was shocked at the results. Bacon just makes everything taste better in my world and it's now my new not so secret ingredient.

by Steve E | January 12, 2009 | Permalink
Good Catch

Thanks Judi for your sharp eye. It's a bad habit I have of typing quick and not looking back. I have a hard enough time getting my girls to try hot Tabasco sauce so I couldn't imagine how hard it would be to get tobacco sauce into them. Of course if there was such a thing and I served it to minors someone would be calling family services on me so thanks for saving me from that call.

I've really never made this the same way twice and I'm surprised when I look at the ingredients I added the day I took these photo's. I think that's the point really, start with a basic idea and make it your own. This is already so far removed from how my mom makes it but it's still a hit.

I hope you enjoy it.

by Steve E | December 07, 2008 | Permalink
Looks yummy

Well I'm hungry now. Is this something I could do it a wok or is it best prepared in a regular everyday pan?

by Steve E | September 10, 2008 | Permalink
I'm glad I remembered this before it was too late.

Here we are in the height of corn season in BC and I had forgotten about this simple unbelievable way to serve fresh corn. My mother-in-law thought I put a lot of effort into making this...if she only knew.

I went back to my local corn guy today and bought 2 more dozen to cream and put into the deep freeze for the dog days of winter.

by Steve E | September 01, 2008 | Permalink
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Rouxbe Staff
Chips

I love salt and pepper potato chips. Hmmmm I may have missed the point of this discussion, this isn't such a healthy snack but I always feel great after eating them.

by Steve E | July 24, 2008 | Permalink
Kids love them

I halved the recipe and served them with carmelized apples to both my girls. I was regretful I hadn't made the full recipe because I would have had seconds they were just that good. I'd say without a doubt these are the best pancakes I've ever made in my house....of course don't tell Aunt Jemima that.

by Steve E | July 20, 2008 | Permalink
Guinness makes the meal

Glad you enjoyed them Liz. I hope your husband saw the beauty in why I was using Guinness in the first place. If you want it to taste great in the end you need to start with great ingredients.
One of my favorite simple things to do is to take country style ribs and just roll them in the dry rub and let them stand for a half hour till a nice sticky sauce has formed. I just put these right onto the grill for about 6 to 8 minutes per side, let them rest for a few minutes and enjoy. It's sort of ribs express when I don't have the time for the full deal.

by Steve E | June 30, 2008 | Permalink
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Rouxbe Staff
Veg that should just go away

Though not my fav I am a cauliflower convert which was not so long ago a top contender for my least favorite. I still don't think there is anything that can be done with a turnip to make it edible at all. This is a bad veg that should just leave the kitchen, return to the field and rot.

by Steve E | June 25, 2008 | Permalink
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Rouxbe Staff
Home demo? I think not

Other than myself.....I have used a mandolin my wife bought at one of those home demo sales gigs a few times. I always forget why I haven't used it for six months and once I do I find myself asking...."is that really all it does"?

by Steve E | June 25, 2008 | Permalink
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Rouxbe Staff
What I no longer need

I have a very sharp Shun 8" chef's knife that makes me happy. Thankfully because of what I've learned from Rouxbe so far I no longer need my former second most popular item in the kitchen "band aids". The newest thing I've picked up is a really good cutting board that seems to work well with Mr. Shun. Together the three of us really cut things up in the kitchen.

by Steve E | June 25, 2008 | Permalink
On the Barbecue

I made these in preparation for a dinner party the day before and gilled them on the barbecue to perfection. I got rave reviews and already know this will be a new summer grilling favorite for friends and family alike. It was great to have all the prep done so you could relax and socialize then the only thing to do was be one with the Q. I left the weather to chance but thankfully that couldn't have been better if it tried.

by Steve E | June 16, 2008 | Permalink
Interesting observation

That's a very fascinating observation on red cabbage but I'm not sure if it will help the flavor profile of this dish to much. I hope you tried to cook this because it's really delicious and as an experiment in cooking my kids love it. When they get a bit older I may try your experiment too.

by Steve E | June 01, 2008 | Permalink