Thermador: Now You're {Steam} Cooking + Recipe for Strawberry Feta Salad

Here's a recap of my trip to Scottsdale, Arizona last week. I know it's long, but there's a recipe for Strawberry Feta Salad at the end, so please stick around!

Last week I had the amazing opportunity to head to the Thermador Test Kitchens with a group of food and lifestyle bloggers to preview Thermador's new Steam and Convection Oven that will debut later this year. We learned all about the Thermador brand, history, and the amazing products they offer while being stuffed to the max with delicious food prepared by Thermador chefs Brad and Kyle.

photo via Thermador

I'm not exactly in the market for new appliances. Our house and the appliances are only 5 years old, but I was definitely impressed by what they had to offer. I would love to have my kitchen stocked with Thermador products should I ever be in the position to hand pick my own appliances. Not only do they offer incredible features - some you probably never would have thought to ask for - but they are gorgeous! Who knew an appliance could be such a work of art?

Jane shows that with the "keep warm" function on the Induction cooktop it is cool enough to touch with your hand, yet keeps your food heated.

One that really caught my eye was the Induction Cooktop. I hate slaving over a hot stove. Especially in the summer. There is nothing that makes me not want to cook more than a hot kitchen. The Induction Cooktop heats 50% faster, doesn't waste energy like gas because the heat is applied directly to the pan, and allow for instantaneous temperature changes. Sweeeet!

Sensor Dome Demo with Rice

Thermador also offers a feature called Sensor Dome, a retractable sensor utilizes an infrared beam that continuously measures the heat from the cookware. The burner cycles on and off to maintain a precise temperature, and automatically shuts it off when cooking is done. No more burnt anything!

I won't ramble too much. If you'd like to read more about what we learned during the week, check out all the tweets on the #steamythermador hashtag on Twitter.

A few highlights of the new Steam and Convection Oven:

• It's the only oven in it's class to combine offer 3 unique settings: steam, convection, steam and convection.
  
• No more water baths for Crème brûlée.
• Day old pizza reheats like new.
• Steam/Convection Oven can replace the need for microwave. Great for defrosting and reheating.
• Reheat crispy foods and retain crispness.
• Cooking with steam is healthier: locks in moisture, vitamins and minerals.
• 40 preprogrammed EasyCook presents. (i.e. soft and hard-cook eggs)
• Bake pretzels and bagels without boiling the dough using the steam feature
  
• Make Artisan breads at home and get that amazing thick crispy/chewy crust and tender middle without having to use a spray bottle or sheet of water to mimic steam.
  
• Not a full sized oven, but it can accommodate up to a 12 lb. turkey. (p.s. Thermador - I am hoping for a full sized steam and convection oven someday)
  

Jane and Maria enjoying breakfast prepared by Chef Kyle and Brad. Multi-Grain (gluten free) pancakes, buttermilk syrup, quinoa fruit salad, scrambled eggs, bacon, and juice.

Kristen helps prepare lunch. Beef Tenderloin, Salmon in Puff Pastry, Orzo Pasta Salad, Strawberry Salad, Roasted Vegetables, Roasted Garlic Mashed Potatoes, and more in the hands-on portion of the cooking event.

I was so impressed by Thermador. Not just their products, but their team's genuine sincerity and enthusiasm for their brand, their kindness, and generosity. They treated us like royalty! I am truly honored to have been considered for this trip. It was a great time with friends, new and old, great food, and wonderful accommodations. For more pictures of the event, check out my flickr stream here.

Other bloggers attending the event: Kristen, Maria, Todd and Diane, Jane, Jenna, Tina, Lindsey, Ciaran, Shanna, Brooke, Jennifer, Shaina, Jenny, Russell, Sarah, Tanya, and Becky. It was so great spending time with all of you! With such a great group of bloggers together we were never without conversation topics.

We had the most incredible meals while at the Thermador test kitchen. I can't wait to try all the recipes at home when I have the chance. Here is a great one we had with our lunch on Thursday: Goat Cheese and Strawberry Salad.

Note: Chef Kyle used goat cheese, but I have so much Feta right now from my Athenos Feta project that I decided to substitute that. Also, the original recipe uses cashews but I was out and used pistachios instead.

Feta and Strawberry Salad
adapted from Thermador's Chef Kyle

• 4 ounces feta cheese, crumbled
• 8 ounces strawberries, quartered
• 4 ounces pistachios
• 1 pound butter lettuce, washed and chopped
• 1/4 cup lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon
• 1/2 cup olive oil
• Salt and pepper
  

Mix lemon juice with honey and dijon, whisk in olive oil gradually until all gone.

Assemble lettuce on platter, dress with strawberries, pistachios, pour dressing over salad finish with feta cheese. Add salt and pepper.


Disclosure: Thermador paid my travel and accommodation costs as well as most of the meals during the trip. I was not compensated to write about my experience and opinions expressed and purely my own.