Fagor Tapas Pan Manuel utilisateur
specialty cookware
commercial
Fagor America Inc. 2002
All Rights Reserved
PO Box 94
Lyndhurst, NJ 07071
www.fagoramerica.com
1-800-207-0806
Produced by
www.mosaiclanguages.com
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Care & Maintenance
of your Fagor
Commercial Line Cookware:
Thank you for choosing Fagor America Commercial Cookware. Our
cookware is crafted from the finest 18/10-brushed stainless steel with
reinforced riveted handles. Although this cookware is dishwasher safe, we
recommend that you remove the unit from the dishwasher prior to the drying
cycle and towel dry so that watermarks are not left on the surface.
Safety Note: Never leave children unattended in the kitchen while food is
cooking. Keep small children away from hot surfaces. Never attempt to use
this cookware in a microwave.
For cooking basics and recipes, please refer to the information provided.
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FISH POACHING RECIPES
In the oven:
Baked Dijon Salmon
1/4 cup butter,melted
3 tablespoons prepared Dijon-style mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) filets salmon
1 lemon, for garnish
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). In a small bowl, stir together butter, mustard
and honey. Set aside. In another bowl, mix together bread crumbs, pecans
and parsley.
Place fillet on fish poaching tray and brush each one lightly with honey
mustard mixture, and sprinkle the top of the filets with the bread crumb
mixture.
Lower the tray into the poacher and bake salmon in preheated oven until it
flakes easily with a fork, approximately 10 to 15 minutes. Season with salt
and pepper, and garnish with a wedge of lemon.
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FISH POACHER
POACHING BASICS:
Poaching is cooking in a gently simmering liquid such as lightly salted lemon
water, fish or vegetable stock, or dry white wine. The liquid should always be
seasoned just enough to complement, but not overpower, the flavor of the
fish. Poached fish may be served hot or chilled. Hot poached fish can be
served with lemon wedges or your favorite sauce or seasoned butter. Cold
poached fish is ideal for cold fish salads as well as simply served with a
flavored mayonnaise or dill sauce. Poaching is Suitable for all types of fish —
although delicate textured fish should be handled with care.
To prepare a whole fish for poaching, keep the fins intact, rinse it under cold
water and place it on the poaching tray. Use the handles to lower and raise
the fish from the pan. Place liquid in the fish poacher, enough to cover the
fish by at least one inch. Cover pan, place in preheated 400 - 425 degree
Fahrenheit oven. Cook until fish flakes easily or appears opaque throughout.
It is not necessary to turn fish when poaching. Remove fish from liquid and
carefully remove skin if desired, while the fish is hot.
Poaching liquid may be strained and served as a light broth in some
instances, or frozen and stored for later use as a poaching liquid or in dishes
requiring fish bouillon.
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Stovetop to Oven Poaching:
Poached Swordfish with Lemon Parsley Sauce
4 medium sized swordfish steaks
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
minced flat leaf parsley
salt and freshly ground black pepper
Directions:
In a small bowl, combine extra virgin olive oil, lemon juice, minced flat leaf
parsley, salt and freshly ground black pepper.
Set aside for no more than 30 minutes or the lemon juice will yellow the
parsley. Add 3-4 cups of water to the fish poacher and bring to a boil on the
stovetop. Add the fish pieces to the insert tray & lower gently into the
poacher, cover with lid. Carefully place fish poacher in the oven until opaque
or just cooked through. Lift the fish from the water, drain thoroughly and
arrange each fillet on a warm plate. Spoon the liquid over the fish and serve
immediately.
Stovetop Poaching:
Orange and Fennel Poached Sole
1/4 cup fresh orange juice
1/4 cup dry white wine
1 tablespoon white-wine vinegar
2 shallots, chopped fine
1/2 teaspoon fennel seeds
2 strips of orange zest, removed with a vegetable peeler
1/2 cup water
2 sole or orange roughy fillets (about 1 pound)
1 tablespoon unsalted butter
Directions:
In the poacher on the stovetop (using 2 burners) boil the orange juice, the
wine, and the vinegar with the shallots, the fennel seeds, and the zest, until
most of the liquid is evaporated.
Add the water, bring the mixture to a boil, place the sole on the tray, lower it
into the poacher and cover. Let simmer for 10 minutes. Remove the tray and
transfer the sole with a slotted spatula to 2 plates and keep it warm, covered.
Boil the poaching liquid until it is reduced to about 1/3 cup, remove the poacher
from the heat, and swirl in the butter. Season the sauce with salt and pepper and
pour it over the sole.
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MULTIPOT and VEGETABLE
STEAMER
Steaming Vegetables
What’s the first step of steaming delicious veggies?
Begin by selecting what you will steam and then, prepare it.
Steps:
• Choose which vegetables you will steam. Wash them, slice, dice and chop
them into uniform bits and set them aside.
• Heat your water to boiling. Add the dense vegetables (such as carrots) first
into the steamer basket and cover.
• When the vegetables have cooked, remove the steamer basket and enjoy!
How do I know how long to cook my vegetables?
You can generally tell when vegetables have been thoroughly steamed by
their color. For leafy greens, the color will change to bright green, which
indicates they’re done. There are general guidelines below:
Asparagus ······················10 minutes (Use fork to test for softness)
Leafy Greens ················3 minutes or until bright green
Green Beans··················10 minutes
Potatoes··························30 minutes (Use fork to test for softness)
Bean Sprouts ················3 minutes
Yams································20-25 minutes
Beets ······························25 minutes
Poached Cod with Lemon & Capers
2 or 3 green onions, cut into 2 inch long pieces
1 Tbsp extra virgin olive oil
1 red onion, cut lengthwise into thin slices
2 Tbsp capers, drained well
1 carrot, cut into thin matchstick pieces
4 (4 oz.) cod fillets
2 lemons
Directions:
Preheat oven to 350 degrees. Heat oil in a fish poacher on stovetop over
medium heat. Add onion and sauté 3 minutes. Add capers and sauté 1
minute. Add carrot and cook 2 minutes. Stir in green onions. Remove
vegetables from liquid. Lay cod on the insert tray. Spread vegetables evenly
over the top of the fish. Add a small amount of water just to cover the fish &
vegetables. Cover and cook until fish is just opaque in the center, about 10
minutes. Gently transfer fish to a serving platter. Sprinkle with capers. Just
before serving, squeeze the lemons over the entire dish.
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Garlic Crab Legs & Steamed Corn
3 1/2 pounds Alaskan king crab legs with shell
6 ears fresh corn
1 1/2 cups butter
3 teaspoons minced garlic
1/8 teaspoon crushed red pepper flakes
1 teaspoon Old Bay Seasoning TM, or to taste
Directions:
Bring a large amount of water to boil inside the Multipot. Place crab legs in
the large steamer basket and add to the boiling water. At the same time,
add the corn to the vegetable insert. Place inside the Multipot and cover
with lid. Boil the crab legs until they are opaque and flaky. The crab may
finish cooking before the corn, check the corn and crab every 5 minutes to
see if they are finished cooking. When finished cooking, drain well.
In a large saucepan, melt butter or margarine, garlic, red pepper, and Old
Bay™ seasoning. Stir in the crab and corn, and saute them for 5 to 10
minutes.
What other vegetables can I prepare in the asparagus steamer?
Many vegetables such as corn are also ideal for cooking in the asparagus
steamer. Just fill the bottom of the pot with approximately 1 inch of water
(make sure the vegetables aren’t sitting in water), bring to a rapid boil then
insert basket filled with corn. Cover and steam for 10 minutes or until corn is
tender crisp.
MULTIPOT BASICS:
Your new multipot certainly lives up to its name. The multiple inserts convert
the multipot into a pasta pot with a built in strainer, a vegetable steamer with
tray, or simply as a large stockpot. Soups, stews, fresh vegetables and pasta
are all prepared with ease in this versatile and essential piece of cookware.
Tip: Using Both the Steamer and Pasta Basket Inserts in the
Multipot at once
There are many ways to cook an entire meal all at once in your Multipot. For
instance, try steaming fresh clams, mussels, crab or lobster in the lower
insert while at the same time steaming fresh vegetables in the top insert.
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USING THE MULTIPOT FOR COOKING PASTA:
For each 8 oz dry Pasta, bring 3 quarts (1qt=4 cups) of hot water to a rapid
boil, covering the pot to speed up cooking time. It is important that there is
plenty of room in the pot for the water to circulate freely to keep the pasta
from sticking together.
Place the pasta in the tall pasta basket insert and lower into boiling water.
Cover the pot with the glass lid until the water returns to a boil.
Once the water returns to a boil, uncover and cook the pasta according to
the instructions on the box. (Different varieties of pasta cook for different
lengths of time)
To test for doneness, take a piece of pasta out of the pot with a large spoon
and take a bite. Most people prefer to eat pasta al dente, cooked through
but still a bit chewy.
Remove pasta basket from water, do not rinse unless you are cooling it for a
salad. Otherwise, serve immediately.
USING THE MULTIPOT AS A STOCK POT:
Remove both inserts and you now have a restaurant style 8 or 12qt stockpot.
This pot is ideal for simmering soups and stocks, poaching poultry, cooking
pasta, and making a big batch of chili. It is ideal for preparing enough for a
larger family or entertaining a large group.
San Francisco Style Cioppino
1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, seeded and chopped
1/3 cup chopped parsley
1 large can (15 oz.) tomato sauce
1 large can (28 oz.) tomatoes
1 cup dry red or white wine
1 bay leaf
1 teaspoon dry basil leaves
1/2 teaspoon dry oregano leaves
12 small hard-shell clams in shell, suitable for steaming, scrubbed
1 pound large shrimp (under 30 per lb.) shelled and deveined
2 cooked large Dungeness crabs (about 2 lbs. each). cleaned and cracked
Directions:
In the 8 or 12 qt pot, combine oil, onion, garlic, bell pepper and parsley. Cook
over medium heat, stirring often, until onion is soft (about 5 mins.). Stir in
tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf,
basil and oregano. Bring to a boil. Reduce heat, cover, and simmer for 20
minutes.
Add clams, shrimp and crabs. Cover and simmer until clams pop open and
shrimp are opaque when cut (about 20 more minutes). Ladle broth and
shellfish into 6 large soup bowls. Makes 6 servings.
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Spinach & Garlic with Pasta
2 bunches (about 12 oz. Each) spinach, rinsed well and drained.
12 oz. Dry orecchiette ("little ears")
pasta or route (wagon shaped wheels) pasta.
1/3 cup olive oil
6 cloves of garlic, minced
1/4 tsp Red Pepper flakes
1/2 cup grated Parmesan cheese
Directions:
Remove Stems from Spinach and discard. Chop leaves and set aside.
Prepare pasta according to directions. Just before pasta is done, stir in
spinach and cook just until water returns to a full boil. Remove pasta basket
and drain.
While pasta is cooking, heat oil in skillet over medium heat. Stir in garlic and
red pepper. Cook uncovered until garlic turns opaque, approx. 2 minutes.
Add pasta and spinach to pan. Mix lightly using two spoons. Salt to taste.
Serve with cheese.
PASTA RECIPES:
Pasta Primavera
(Serve with Bow Tie Pasta)
2 Tlbs. Olive Oil
1/4 cup leeks, white part only, finely chopped
1/2 cup finely diced carrots
2/3 cup finely diced yellow or green summer squash
3/4 cup diced red bell pepper
1/4 cup dry white wine
1 cup chicken broth
16 asparagus spears, ends removed, cut into 1 inch lengths
1/4 cup fresh basil, minced, or dill leaves
Grated Parmesan cheese
Directions:
Heat oil in pot. Add leeks and carrots, cook for 5 minutes, stir frequently until
leeks are limp.
Add squash and red pepper and cook for 3 minutes. Add white wine, cover
and simmer over low heat until vegetables start to soften, about 3 minutes.
Add chicken broth and bring to a simmer over medium heat.
Add asparagus, cover with glass lid, simmer over medium heat 3-4 minutes.
Add sauce and basil to pasta. Toss well. Serve immediately with grated
Parmesan Cheese.
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Egg Noodle Primavera
12 oz. Medium Egg Noodles, uncooked
1 - 14 1/2-oz. can chicken broth
2 cups fresh asparagus, cut into 1-inch pieces (about 8 oz.)
1 cup thinly sliced carrots (about 2 medium carrots)
1 red bell pepper, cut into short, thin strips
1 cup shelled fresh peas or frozen baby peas or
1 cup fresh snow pea pods, cut in halves
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh mint
1/4 cup chopped fresh chives
3/4 cup grated Asiago or Parmesan cheese, divided
Freshly ground black pepper
Directions:
Prepare noodles according to package directions. While noodles are
cooking, bring chicken broth to a boil in a medium saucepan. Add asparagus,
carrots and red bell pepper. Simmer vegetables uncovered 4 minutes. Stir in
peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.
When noodles are done, drain well and return to the pasta pot. Add broth and
vegetables, herbs and chives. Cook over low heat, tossing gently until
combined. Add 1/2 cup of the cheese; toss gently. Transfer to serving platter;
sprinkle with remaining 1/4 cup cheese. Garnish with freshly ground black
pepper.
30 MINUTES OR LESS PASTA DINNERS
Curry & Citrus Pasta with Chicken
1 pound Elbow Macaroni, Medium Shells or other medium pasta shape,
uncooked
12 oz. cooked chicken or turkey, cut into 1/2-inch pieces
1 20-oz. can pineapple chunks packed in water, drained
1/2 cup low-fat mayonnaise
2 tbsp. lemon juice
1/4 cup frozen orange juice concentrate, thawed
1 tbsp. curry powder
1 bunch scallions, sliced
Directions:
Prepare pasta according to package directions. While pasta is cooking, toss
chicken and pineapple together in a large bowl.
In a medium bowl, stir together mayonnaise, lemon juice, orange juice
concentrate and curry powder. When pasta is cooked, drain well and stir into
fruit mixture. Stir dressing into pasta and fruit and mix well. Sprinkle with
scallions and serve.
Commercial Booket 2003_v3.qxd 8/22/03 12:19 AM Page 14
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