Recently Florida celebrity chef Art Smith sent me his signature smartbowl set and the accompanying cookbook “Smart Cooking.” (Full disclosure: I have been working with the amazing culinary artist who is the home stretch of opening a new restaurant Florida Homecoming Kitchen and Southern Shine Bar at Disney Springs.) As a food editor and writer for almost three decades I have tested many products. This one is a winner. The simplicity of this three-bowl package belies its versatility. The trio combine to make an exceptional storage system, cooking and pantry/tool set and remarkable portion control kit.
The ultralight glass is made of state-of-the-art borosilicate lab glass — the kind scientists use in labs. The bowls have superior thermal conductivity – which means they get hot, fast (so be mindful of that steam). The lid is made of medical grade silicone, which can be heated up to 750F (most food-grade silicone used for kitchen tools is deemed safe only up to 450F). In the microwave the interior fills with a super-saturated steam yielding juicy food that cooks quickly and evenly. And reducing cooking time preserves vitamins and nutrients. Get the cookbook to learn how to use the bowls in conventional ovens as well.
Brazilian Seafood Stew
Yield: 4 servings
1 1/2 teaspoons freshly grated ginger
2 cloves garlic, chopped
1/2 cup chopped yellow bell pepper, seeds and white parts discarded
1 pound Florida shrimp, shelled, deveined, patted dry with a paper towel and seasoned with salt and pepper
1 cup crushed San Marzano tomatoes
3/4 cup coconut milk
2 tablespoons chopped scallions
1/4 cup toasted and chopped cashews
Freshly chopped cilantro to taste
Kosher salt or sea salt to taste
1 1/3 cup cooked basmati or jasmine rice
Hot sauce and orange or lime wedges for serving
1. Place the onion, ginger, garlic, yellow peppers and shrimp in a large smartbowl. Place the lid on the bowl, seal and press the valve to release air. Microwave 2 minutes.
2. Using a tong, remove shrimp from bowl and set aside. Don’t worry if not all of shrimp are cooked through.
3. Pour tomatoes and coconut milk into the bowl. Blend with an immersion blender, until the mixture reaches a stew
consistency. Place the lid on the bowl, seal and press the valve to release air. Microwave 4 minutes.
4. Season shrimp with additional salt and pepper and place back in the bowl. Stir, then place the lid on the bowl, seal and press the valve to release air. Microwave 1-2 minutes. Remove from microwave and re-seal. Let rest stew rest 2-3 minutes the bowl to allow flavors to meld.
5. To serve, place rice in 4 separate bowls. Top with the stew, making sure each is served 4 shrimp. Top with cashews, scallions, cilantro. Serve with hot sauce on the table.
Recipe tips: For extra flavor, add a few drops of Red Palm oil, which is sold online and in African, Brazilian and some Latin American grocery stores. If making this recipe ahead, refrigerate when the bowl is at room temperature and the flavors will ramp up overnight. I was impressed by how the ginger fully developed in 24 hours adding a pleasant kick to the soup.