Post by carnation037 on Jan 25, 2003 15:23:40 GMT -6
from marlaoh « Thread started on: 08/23/02 at 11:58am » <br>..........
Most recipes can be adjusted for convection oven use by decreasing the temperature by 25 degrees F and decreasing cooking time about 25%. Dishes with cooking times over 45 minutes, and that might dry out too much (like lasagna, or meatloaf) you should cover for the first half of the cooking time, and then remove the cover.
Post by carnation037 on Jan 25, 2003 15:24:48 GMT -6
general: Cooking in a convection oven yields cakes, pies, and homemade breads that are consistently lighter and more flavorful; meat and poultry that are brown and sizzling while remaining tender and juicy; and casseroles and vegetables that are cooked to perfection every time. Convection oven cooking promises all this, plus it is safe, simple, economical, and convenient.
convection broiling: Broiling fresh vegetables, fish, shrimp, chicken, steak or chops is one of the fastest ways to prepare a fabulous healthy meal and broiling in a Bosch, Gaggenau or Thermador Convection oven is a new experience in oven broiling. These ovens are equipped with catalytic converters that absorb all the grease and particulates so no longer will your house fill with smoke and your smoke alarms produce a piercing symphony when you broil in your oven. In addition these ovens feature extra large broilers that enable you to evenly broil large quantities at one time. Convection Broil Tips: Vegetables, fruit, fish, prawns and chicken can be broiled on a lightly greased baking tray, do no use aluminum foil to line the pan. Chops, steaks, burgers and sausages should be broiled on a traditional covered broiling pan so that the fat is shielded from the direct heat of the broiler. Convection Broil provides strong powerful heat that will sear the food and cook evenly, use Broil only for lighter broiling or browning. convection roasting: For menus featuring roast meats together with side dishes and desserts refer to the Convection Multi-Level menus: If your oven is not equipped with a meat probe, using a digital instant read thermometer will ensure that your meat is cooked to perfection. When roasting in a Gaggenau oven use the Convection mode.When roasting in a Thermador or Bosch oven use the Convection Roast mode. convecton baking: Convection is the ideal cooking mode for multi-level baking of cookies, cakes and pastries or appetizers. In the Convection Bake mode, additional heat is provided from the lower element in conjunction with the Convection element, this is ideal when baking heavy dense casseroles or breads pies and quiches that benefit from the additional bottom heat to ensure that the dough is cooked through. This ability to direct the heat according to the type of food you are cooking can also be used to bring baked items to a perfect finish. For example if your quiche or pie is nicely browned yet the interior is not set, simply change the mode to 'bake' or bottom heat only, once the Convection is turned off the heat from the bottom element will gently 'finish' the baking process without overcooking your goodies. convection steaming: The steam oven that combines Convection with pressureless steam brings a whole new dimension to oven cooking. Steam seals in flavor and nutrients making it the perfect mode for healthy low fat cooking. The Combi oven can be used in the steam mode for steaming vegetables, chicken, fish, dumplings, tamales or grains or for refreshing food. It can also be used in the Convection mode together with the steam for roasting and baking and it can also be used in the Convection only mode. The remarkable thing about cooking with Convection and steam is that the skin of poultry becomes crispy while the meat is tender and moist. Steam combined with Convection is a dream come true for the baking enthusiast as the oven can be used as a proof box then heated quickly to the correct baking temperature and injected with a burst of steam to aid the development of the dough and produce a wonderful crisp crust. Use the Operating modes on page 11 of the oven manual as a guide to help you understand how to use this remarkable oven. convection multi level cooking: The ability to cook several diverse dishes evenly at one time is one of the greatest benefits of Convection. Whether you are preparing a simple family meal or a more elaborate feast you will find this one of the most rewarding ways in which to prepare a meal. With a little advance preparation multi-level cooking allows you to cook with ease and simplicity always make sure your racks are in the correct position to accommodate the baking dishes before you begin heating the oven.
Post by carnation037 on Jan 25, 2003 15:25:31 GMT -6
Tips: In most cases when convection baking the temperature should be reduced by 50 degrees and then bake as you normally would. The exception to the above is when the baking time is 13 minutes or less. The temperature can remain the same as a regular oven. In the case of cookies I find they are done one minute earlier or at least on the low side of the suggested baking time. The great thing about convection cooking is that the shelves can be close together and I get even cooking. I bake three shelves of cookies at one time. One on the turntable, and then one on each of the two wire racks which stack. For much of my convection baking I use those disposable aluminum pans. I especially love the pizza pans. They fit perfectly. For cakes, Instead of using a 13 x 9 x 2 pan, I use two square pans or three loaf pans. Since they can all be baked at once it doesn't really matter. For great baked potatoes that only take a little while to bake, I microwave two potatoes (or more if we have company) for 3-4 minutes. Then I butter the outside of the potatoes and place them on a piece of aluminum foil. Sprinkle salt on the potatoes and place the foil and potatoes on the turntable. Set the convection oven at 325 degrees and bake for 15 minutes. It is like they were baked in an oven for one hour. Do not use aluminum foil or metal pans when micro waving, but when convection cooking all types of baking pans are okay. Use caution when micro waving immediately after baking in the oven. The rack, turntable and walls will be very hot and may melt some microwave dishes. I sometimes bake a roast then want to warm up some leftover vegetables using the same oven at the microwave setting. For this I use ovenware or I have placed the microwave dishes on a dishtowel or pot holder on the turntable. Don't be afraid to try the probe for roasts. It cooks them to perfection. What a treat. When reheating foods try the reheat button. It uses a sensor to detect when foods are hot. It works like a charm most of the time and doesn't over heat foods. . Because they heat up so fast, convection ovens usually require little or no preheating. . Unlike microwave ovens, convection ovens require no special cookware or major adjustments in cooking time or technique. . For meats and fish, the convection-oven temperature can be lowered 25F, and the roasting time decreased by 25 to 30 percent. . Convection ovens can easily overbrown baked goods, so be on the safe side and lower the oven temperature by 50 to 75F, but keep the baking time about the same.
Post by carnation037 on Jan 25, 2003 15:50:55 GMT -6
from Julie « Reply #1 on: 08/23/02 at 2:04pm » <br>...
Garlic Cheese Croutons
1 c. melted butter or margarine 2 tbsp. garlic powder 1 pinch salt 2 tbsp. chopped parsley 1 tbsp. Worcestershire sauce 3/4 loaf bread, cut into approx. 3/4" square (bite size) pieces 1/2 c. Parmesan cheese
Add garlic, parsley, Worcestershire sauce and Tabasco to melted butter. Mix well. In large bowl sprinkle cheese over bread. Pour butter mixture over and mix with rubber spatula. Spread out in a single layer on a large baking sheet. Cook at 425 degrees in a convection oven (450 degrees in a regular oven) for 5 to 7 minutes, stirring twice for even browning. Store in an air tight container at room temperature. Serves 10 to 20.
Post by carnation037 on Jan 25, 2003 15:51:39 GMT -6
from Julie « Reply #2 on: 08/23/02 at 2:05pm » <br>.....
2 c. flour 1 tbsp. baking powder 1 tsp. salt 1/4 c. shortening 3/4 c. milk Melted butter Sugar Cinnamon Raisins and chopped nuts (optional)
Blend flour, baking powder and salt in a medium bowl. Cut in shortening with a pastry blender until mixture looks like coarse meal. Add milk and stir with fork until blended. Transfer dough to a floured surface. Knead 10 times. Roll dough 1/2 inch thick. Roll dough into a rectangle approximately 8 x 12 inches. (It will be about 1/4 inch thick.) Brush with melted butter or margarine, sprinkle with sugar and cinnamon. (Raisins and-or chopped nuts may be added.) Starting at a long end, roll the dough tightly. Using thread, cut the dough into 1/2 inch slices and place in a well greased pan. Bake in a preheated oven at 425 degrees (convection 375 degrees) 15 minutes until golden brown. Yield: 15 rolls.
Post by carnation037 on Jan 25, 2003 15:54:27 GMT -6
from Julie « Reply #3 on: 08/23/02 at 2:06pm » <br>.....
Apricot Oat Bread
2 1/2 c. Quaker Oats (quick or old fashioned), uncooked 1 tbsp. plus 3/4 tsp. baking soda 1 1/4 tsp. salt 2/3 c. margarine or butter 2 1/2 c. boiling water
Combine ingredients. 2 c. brown sugar, packed Beat eggs and sugar on medium speed for 2 minutes. 2/3 c. whole wheat flour Add flours; mix on low speed until blended. Add oatmeal mixture; mix until blended. 1 tbsp. orange peel, grated 1 c. pecans, chopped Add remaining ingredients; mix on low speed until blended. Scale 2 pound 8 ounce batter into each greased 9 x 5 x 2 3/4 inch loaf pan. Bake: Convection oven - 300 degrees for 40 to 45 minutes; Conventional oven - 350 degrees for 55 to 60 minutes. Cool before slicing.
Post by carnation037 on Jan 25, 2003 15:55:31 GMT -6
from Julie « Reply #4 on: 08/23/02 at 2:07pm » <br>.....
Baked Brown Bread
1/2 c. yellow or white cornmeal 1 1/2 c. all-purpose flour 1 c. rye flour 1 c. whole wheat flour 1 c. brown sugar 1 c. molasses 2 tsp. baking soda 1/2 tsp. salt 2 c. buttermilk 1 c. broken walnuts 1 c. raisins
In a large bowl measure the cornmeal, flours, sugar, molasses, soda and salt. Pour in the buttermilk and mix well. Stir in the walnuts and raisins. Pour mixture into greased 9 inch Dutch oven or 2 greased casserole dishes with covers. Place the bread in COLD oven. Turn heat to 350 degrees and bake the bread for about 1 hour. Test for doneness with a skewer or toothpick. If the probe comes out clean, and dry, it is done. If moist particles cling to it, return the loaf to oven for 5 to 10 minutes. Remove the bread from oven and let cool for 10 minutes. Remove bread from pan and place on wire rack to cool. If using a convection oven, reduce the heat 50 degrees.
Post by carnation037 on Jan 25, 2003 15:56:23 GMT -6
from Julie « Reply #5 on: 08/23/02 at 2:07pm » <br>.....
Sour Cream Pound Cake
2 3/4 c. sugar 1 c. butter or margarine 6 eggs 3 c. sifted all-purpose flour 1/2 tsp. salt 1/4 tsp. baking soda 1 c. dairy sour cream 1/2 tsp. lemon extract 1/2 tsp. orange extract 1/2 tsp. vanilla
In mixer bowl, cream together sugar and butter or margarine until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, salt and soda; add to creamed mixture alternately with sour cream, beating after each addition. Add extracts and vanilla; beat well. Pour batter into greased and floured (I just spray "Pam" into a non-sticking Angel Cake pan). Bake at 350 degrees (325 in convection ovens) for 1 1/2 hours or until cake tests done. Cool 15 minutes. Remove from pan. When cool, frost or sprinkle with confectioners sugar, if desired. Tastes great plain, with a cold glass of milk.
Post by carnation037 on Jan 25, 2003 15:57:14 GMT -6
from Julie « Reply #6 on: 08/23/02 at 2:08pm » <br>.....
Cooking time: 10 minutes. 15 oz. can asparagus pieces 3/4 lb. shredded cheddar cheese, divided 4 hard cooked eggs, chopped, divided 1/2 c. milk 10 3/4 oz. can cream of mushroom soup, undiluted Place wire rack in lower position of oven and preheat to 350 degrees. Sprinkle half of cracker crumbs into 1 1/2 quart microproof and heatproof casserole. Drain asparagus, reserving 3 tablespoons liquid. Arrange half of cheese, asparagus, and eggs over crumbs. Repeat layering. Combine milk, mushroom soup, and reserved liquid in small bowl and blend well. Pour over top. Cook (microwave/convection) at 350 degrees, 10 minutes. Makes 6 to 8 servings. Broccoli, spinach, or zucchini can be substituted for asparagus.
Post by carnation037 on Jan 25, 2003 15:58:14 GMT -6
from Julie « Reply #7 on: 08/23/02 at 2:09pm » <br>.....
Ground Beef Casserole
1 sm. onion 1/2 c. sliced celery 3 tbsp. chopped pepper 1/4 c. butter or margarine 1 tsp. salt Dash of pepper 1 lb. ground beef 1 1/2 c. raw noodles 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 c. milk 1/4 c. mayonnaise 3/4 c. grated cheese
Brown onion, celery and pepper in butter or margarine. Add meat, salt and pepper. Stir until browned. In bowl blend soups, milk, mayonnaise and noodles. Add to meat mixture. Place in casserole. Sprinkle with cheese and bake 30 to 35 minutes in micro convection at 350 degrees or 1 hour at 350 degree regular oven.
Post by carnation037 on Jan 25, 2003 15:59:11 GMT -6
from Julie « Reply #8 on: 08/23/02 at 2:10pm » <br>.....
Sesame Oven-Fried Chicken
1 egg 1/2 c. milk 1/2 c. all purpose flour 2 tbsp. sesame seeds 2 tsp. baking powder 2 tsp. paprika 1 tsp. garlic powder 1 tsp. salt 2 1/2 - 3 1/2 lb. broiler-fryer chicken, cut up 1/2 c. margarine or butter, melted
Beat egg and milk in medium bowl. In a plastic or paper bag combine flour, sesame seeds, baking powder, paprika, garlic powder and salt. Dip chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on turntable. Pour margarine evenly over chicken. Bake 35 minutes on High Mix (325 degrees in convection/microwave type oven or 50 minutes on 325 degrees in conventional oven). Makes 4 to 5 servings.
Post by carnation037 on Jan 25, 2003 16:00:23 GMT -6
from Julie « Reply #9 on: 08/23/02 at 2:11pm » <br>.....
?? pounds chicken pieces 2 c. dijon mustard 2 c. honey
Blend honey and mustard. Marinate chicken in honey mustard mixture overnight.
Savory Oat Crunch Topping: 1 qt. plus 1 c. Quaker Oats (quick or old fashioned), uncooked 2 1/2 c. pecans, finely chopped 1 1/4 c. onions, finely chopped 1 1/4 c. margarine or butter
Saute oats, pecans, and onions in margarine approximately 2 minutes; cool. Drain chicken. Roll and pat chicken in Savory Oat Crunch Topping. Place coated chicken on well greased 18 x 26 inch sheet pan. Bake: Convection oven, 300 degrees for 25 to 30 minutes; conventional oven, 350 degrees for 35 to 40 minutes.
Post by carnation037 on Jan 25, 2003 16:09:54 GMT -6
Broiled Lamb Chops with Curried Yams and Swiss Chard
4 loin or shoulder lamb chops 3 peeled cubed yams 1 bunch finely sliced Swiss chard 1 finely sliced onion 1 tablespoon safflower oil 1 teaspoon cumin ½ teaspoon garlic powder ¼ teaspoon salt dash of cayenne pepper 1/3 cup mayonnaise 1 tablespoon curry powder optional ½ cup currants
Begin by steaming or boiling the yams for 12-15 minutes until fork tender but not mushy. Drain and cool. Saute the onion in a little hot oil for 5-6 minutes until it becomes translucent add the chard and stir-fry over medium high heat for several minutes. Lower the heat, cover the pan and continue cooking for 6-8 minutes until the chard is tender. Cool the chard and combine gently with the yams, mix in the mayonnaise and curry powder and currants if using. Preheat the oven to Convection Broil 500. Combine the cumin, garlic powder, salt and cayenne and rub evenly into the lamb chops. Place the chops on a covered broil pan and broil 4 minutes each side for medium rare. Serves 4 people
Post by carnation037 on Jan 25, 2003 16:11:26 GMT -6
Southwestern Chicken Salad with Broiled Chicken Breasts
1 package hearts of Romaine 2 ripe avocadoes, peeled and sliced 4 ripe medium chopped tomatoes 1 medium red onion finely chopped 1 bunch cilantro washed and chopped 1 finely chopped jalapeno pepper 1 can corn kernels 1 can black beans 4 boneless half chicken breasts juice of two limes corn oil 1 tablespoon Fajita seasoning
Preheat the oven to Convection Broil 400 degrees. On a sheet of wax paper or plastic wrap pound the thick end of the chicken breasts to flatten. Rub the Fajita seasoning into the chicken breasts and pour ½ of the limejuice over the chicken, set aside to marinate while you mix the vegetables. In a large bowl combine the corn, black beans, red onion and jalapeno. Add the remainder of the limejuice and a little corn oil and season with salt and pepper, fold in the cilantro and the tomatoes. Coarsely chop the Romaine lettuce and place on a large platter. Pour the vegetables over the lettuce and arrange the avocado slices over the vegetables. Broil the chicken breasts for 5-6 minutes on each side until the juices run clear. Cool for a few minutes then slice on the diagonal with a thick knife and arrange over the salad. Garnish with a little chopped cilantro. Serves 4-6 people
Post by carnation037 on Jan 25, 2003 16:12:28 GMT -6
Caesar salads are so filling sometimes it is better just to make a meal of the salad and adding a little grilled chicken breast is of course a perfect solution.
Broiled Chicken Breasts over Caesar Salad
4 boneless skinless half chicken breasts ½ teaspoon dried thyme 2 cloves minced garlic 1 tablespoon olive oil juice of one lemon 1 package hearts of Romaine broken into small pieces 3-4 anchovy fillets 1 egg (immersed on boiling water for 2 minutes) 2 cloves minced garlic dash of Worcestershire sauce ½ cup extra virgin olive oil fresh cracked pepper freshly grated Parmesan cheese croutons
Preheat the oven to 450 degrees Convection Broil and lightly oil a baking sheet. Pound the chicken breasts at the thickest part to flatten. Mix the thyme the minced garlic a tablespoon of olive oil and half the lemon juice and pour over the chicken. Broil for 5-6 minutes on each side until the juices run clear. Cool then slice on the diagonal and arrange over the prepared Caesar salad. Break the lettuce into small pieces and toss in a large salad bowl with a handful of croutons, freshly grated Parmesan cheese, fresh cracked pepper and salt to taste. Mince the garlic and anchovies and set aside. In a small bowl combine the egg and lemon juice with a dash of the Worcestershire sauce and whisk with a fork to blend, continue whisking and add the oil in a stream, you will use roughly half a cup. Add the garlic and anchovies and combine well before adding to the salad. Toss well to coat. Arrange on individual plates and arrange the chicken over the salad. Serves 4 people
Post by carnation037 on Jan 25, 2003 16:13:16 GMT -6
Spinach creates a wonderful backdrop to vibrantly colored vegetables and adding the grilled prawns creates a spectacular and easy meal.
Spinach Salad with Grilled Prawns
2 lbs large uncooked tail-on prawns 1 tablespoon olive oil 2-3 cloves minced garlic ¼ cup minced parsley juice of one lemon or lime 1 large bag washed baby spinach ½ lb sliced mushrooms 1 cup finely shredded purple cabbage 1 container cherry tomatoes 1 small finely sliced red onion rings 2-3 shredded carrots ½ cup safflower or canola oil 3 tablespoons apple cider vinegar 1 heaping tablespoon hot sweet mustard 1 teaspoon dried dill ½ teaspoon sugar or honey (to taste)
Preheat the oven to Convection Broil 450 degrees. Toss the prawns with the olive oil, lemon juice, garlic and parsley. Place on a large baking sheet and broil for 5-6 minutes until the prawns turn pale orange. Toss the spinach in a large salad bowl with the remaining salad ingredients, mix the dressing and toss lightly, adding more dressing if required. Arrange the grilled prawns over the salad. Serves 4-6 people
Post by carnation037 on Jan 25, 2003 16:14:04 GMT -6
Pasta and pizza both provide a wonderful canvas for a variety of flavorful toppings. Take care when making pasta salads not to overwhelm the ingredients with too much pasta, if you think you have too much take some out and reserve for another use.
Pasta Salad with Grilled Prawns
1½ lbs tail on medium or large prawns 1 tablespoon olive oil 2-3 cloves minced garlic ½ teaspoon dried oregano dash of red chili pepper flakes ¾ lb package fusili pasta 1 medium red onion sliced 1 container cherry tomatoes sliced in half lengthwise 1 cup basil leaves finely sliced 1 cup crumbled feta cheese olive oil
Preheat the oven to 450 degrees Convection Broil. Toss the prawns with the olive oil, garlic oregano and pepper flakes and broil for 5-6 minutes until the prawns are pale orange. Meanwhile cook the pasta in a large pot of boiling water as directed, drain and place in a large bowl, toss with a little olive oil and season with salt and pepper. Toss the warm pasta with the feta cheese and fold in the onions tomatoes, and basil. Fold in the prawns and garnish the salad with a little more cheese and basil. Serves 6-8 people
Post by carnation037 on Jan 25, 2003 16:14:57 GMT -6
A large platter of colorful grilled vegetables makes a gorgeous centerpiece for a buffet meal. It is easily embellished with some sliced meats, smoked fish, olives, cheese or a salad of white beans with tomatoes red onion and fresh basil. Of course grilled vegetables are also wonderful for sandwiches, pizza and pasta dishes.
Grilled Antipasto Vegetables
1 bunch asparagus, coarse ends snapped off 4 portabello mushrooms, cut in ½" thick slices 2 red peppers halved lengthwise, seeds removed 2 medium red onion quartered olive oil 6 cloves minced garlic 1 teaspoon mixed Italian seasoning balsamic vinegar
Preheat the broiler to 450 degrees Convection Broil. Toss the asparagus in a little of the oil herbs and garlic and place on a large lightly oiled baking sheet. Toss the mushrooms and onions in the same mixture and place on the other end of the baking sheet, place the peppers in the middle, cut side down. Broil for 6-8 minutes until the asparagus and mushrooms are softened, remove and continue broiling the peppers until the skins are blackened. Lay the peppers on a plate and cover with a paper towel for 10 minutes to help sweat off the blistered skin. Slice the peppers into thin strips and arrange on a platter with the other vegetables. Drizzle the vegetables with a little of the balsamic vinegar before serving.
Post by carnation037 on Jan 25, 2003 16:15:57 GMT -6
Thinly sliced rib eye steaks served on baguette slices and topped with olive tapenade makes a wonderful tapas or appetizer, to prevent flare-ups season the meat with salt after broiling.
Broiled Rib Eye Steak with Tapenade
2 rib eye steaks ½ teaspoon minced garlic ½ teaspoon dried thyme ½ teaspoon paprika 1 baguette cut in thin slices 1 jar olive tapenade
Preheat the broiler to 500 degrees Convection Broil. Season the steaks with the garlic thyme and paprika. Place the steaks on a covered broil pan and broil 4 minutes on each side for rare and a few minutes longer for medium. Season the meat with salt and pepper and rest for a few moments before cutting in thin slices. Place the meat onto the bread slices and top with a dollop of tapenade.
Post by carnation037 on Jan 25, 2003 16:17:06 GMT -6
1 7lb roasting chicken or two 4lb chickens ¼ cup unsalted butter or 2 tablespoons olive oil ¼ cup Herbs de Provence 2-3 cloves minced garlic 1 teaspoon paprika salt & pepper to taste
Preheat oven to 450 Convection and combine butter or oil with seasoning. Remove giblets and excess fat, rinse the insides and pat dry with a paper towel. Rub the seasoning mixture into the skin and the inside of the chicken. Tie the legs togetherand tuck the wings under to hold the shape of the bird. Place the chicken onto the rack in a shallow roasting pan and pour about a cup of liquid into the bottom of the pan. You can use a smaller roasting pan and rack but remember for best results do not roast in a deep-sided pan. Roast at 425 Convection for 20 minutes; insert the meat probe into the meatiest part of the breast and program the probe to reach 180 degrees. Reduce the temperature to 375 and continue roasting until the probe chimes to alert you that the correct temperature has been reached.
Preheat the oven to 450 degrees Convection. Combine the herbs and seasoning with the oil and vinegar; make a few shallow slashes on each side of the meat and rub into the meat. Place on a rack in a shallow roasting tray and cook for 20 minutes. Insert the meat probe and program to 150 for medium rare and 160 medium or 170 for well done. Tent with foil and rest for 10-15 minutes before carving.
Post by carnation037 on Jan 25, 2003 16:18:27 GMT -6
Roast Rack of Lamb
2 7-rib lamb racks 1 teaspoon dried oregano 1 teaspoon dried or fresh chopped rosemary 3-4 cloves minced garlic salt & pepper to taste 2 tablespoons olive oil
Preheat the oven to 450 degrees Convection. Combine the herbs and seasoning with the olive oil to make a paste. Rub the mixture over the lamb and place on a rack in a shallow baking pan. Place in the oven and insert the meat probe in the thickest part of the meat. Reduce the temperature to 400 and program the probe to 135 for medium rare or 145 for medium.
Post by carnation037 on Jan 25, 2003 16:19:16 GMT -6
Cuban Style Marinated Roast Pork Shoulder
1 3-4lb butterflied boneless shoulder of pork 2 teaspoons cumin 1 teaspoon dried oregano 4 cloves minced garlic 2 tablespoons corn oil zest of 2 limes finely shredded 1/3-cup limejuice ½ cup thawed concentrated orange juice salt& pepper to taste
Lay the meat out flat and pierce all over with a sharp knife or fork, place the meat in a large glass-baking dish. Combine the ingredients for the marinade and pour over the meat. Refrigerate for 4 hours or overnight. Preheat the oven to Convection 375 degrees. Roll the roast and tie with string, place on a rack in a shallow roasting pan and pour over half of the marinade. Place in the oven and reduce the temperature to 325 degrees. Insert the meat probe and program to 165; the cooking time will be approximately 2 hours. Halfway through the cooking time pour the remainder of the marinade over the meat. Let the roast stand for 10-15 minutes prior to slicing.
Post by carnation037 on Jan 25, 2003 16:20:07 GMT -6
Marinated Pork Tenderloin
Pork loin and tenderloin roasts are so lean they are always best marinated or brined prior to roasting. Many markets offer these roasts already marinated however it is fairly simple to create your favorite marinade using a bottled sauce or even some sparkling apple cider.
1 2-3lbs boneless pork loin ½ cup dry vermouth 1 cup sparkling apple cider 4 granny smith apples, peeled, cored & quartered 1 cup pitted prunes 1 teaspoon dried thyme 2 medium onions cut into 8 wedges salt & pepper to taste
Place the pork in a glass-baking dish with the cider and vermouth and soak for four hours or overnight. Pre-heat the oven to 400 Convection. Gently combine the apples, prunes onion and seasoning. Place the meat on a shallow baking tray and surround with the apple mixture and half of the soaking liquid. Place the meat in the oven and reduce the temperature to 350 degrees, insert the meat probe and program to 150.
Post by carnation037 on Jan 25, 2003 16:20:55 GMT -6
Roast Prime Rib
Prime rib is a simple yet spectacular star for a dinner party or special occasion feast. Creating a crust for the meat with a simple spice rub mixed with some garlic and oil is all that is needed, allow 2 ribs per person when ordering and order a boneless roast for easier carving.
1 5lb boneless prime rib roast ¼ cup mixed Italian seasoning and minced garlic 2-3 tablespoons olive oil salt & pepper to taste
Make a few shallow slits in the meat and rub in the oil and seasoning mixture over the meat. Preheat the oven to 450 degrees, place the meat on a rack in a shallow roasting pan, place in the oven and lower the oven temperature to 400. Insert the meat probe and program to 135 for medium rare, 145 for medium and 160 for well done. Set the timer for 20 minutes then reduce the temperature to 350 for the remaining cooking time. Be sure to let the meat rest tented loosely with foil for at least 15 minutes prior to carving.
Post by carnation037 on Jan 25, 2003 16:21:47 GMT -6
Roast Fillet of Beef
1 3 to 4lb beef fillet
Again the best way to treat this meat is simply, rub the meat with an herb & garlic spice rub as suggested for the beef rib roast. Pre-heat the oven to 450 degrees, Convection. Place the meat on a rack in a shallow roasting pan and set in the oven. Reduce the temperature to 400 degrees and program the meat probe for 130 medium rare, 140 medium or 160 for well done. Set the timer for 20 minutes and reduce the temperature to 350 for the remainder of the cooking time. Rest before carving.
Post by carnation037 on Jan 25, 2003 16:22:25 GMT -6
1 5-6lb side of salmon ½ cup mayonnaise 3 tablespoons of hot sweet mustard 1 teaspoon dill salt & pepper to taste
Pre-heat the oven to 350 degrees. Combine the mayonnaise, mustard, dill and
seasonings. Wipe the salmon with some damp paper towels and spread the mixture evenly over the salmon. Place on a lightly oiled large shallow baking tray. Roast for 20 minutes then check the thickest part of the fish for doneness.
Post by carnation037 on Jan 25, 2003 16:23:08 GMT -6
Savory Swiss Chard Tart
A slice of a savory vegetable tart is a wonderful meal served together with soup or salad and even makes a great leftover breakfast treat. The pastry recipe for this tart is one of the easiest I have ever worked with and can be used with a variety of fillings.
2 cups unbleached all purpose flour ½ teaspoon salt ½ cup water ½ cup extra virgin olive oil 1 lb swiss chard leaves 4 large eggs 1 cup freshly grated Parmesan or Gruyere cheese salt & pepper to taste
Preheat the oven to 400 degrees Convection Bake. Cut away the coarse white stems of the chard and wash the leaves. Shake off the excess water and slice the leaves into thin strips. Place the chard into a large shallow sauté pan and season with salt and pepper. Wilt over low heat until most of the liquid has evaporated, set aside to cool. Combine the flour and salt in a medium-size bowl. Stir in the water, then the oil mixing until thoroughly blended. Knead briefly the dough should be moist and quite pliable. Press the dough into a 10"metal tart tin with a removable bottom. Combine the eggs and cheese in a bowl and whisk gently to blend. Stir in the chard then pour into the prepared tart pan. Bake at 375 degrees Convection Bake for 30-35 minutes until the crust is golden and the filling is firm. Cool before serving.
Post by carnation037 on Jan 25, 2003 16:23:42 GMT -6
Garlic Tomato Tart
This is another wonderful filling for the easy to make olive oil pastry crust.
2 cups unbleached all purpose flour ½ teaspoon salt ½ cup water ½ cup extra virgin olive oil ½ cup sun dried tomato pesto 6-8 medium peeled chopped tomatoes 8 cloves chopped garlic 4 large eggs lightly beaten ½ cup freshly grated Parmesan or Gruyere cheese olive oil ½ teaspoon dried basil
Preheat the oven to Convection Bake 400 degrees. Gently sauté the garlic in some olive oil over medium heat, add the tomatoes and basil with just a little juice and cook for 10 - 15 minutes to soften. Stir in the tomato pesto and set aside to cool. The filling should not be too wet so skim off any excess juice. Combine the flour and salt in a medium bowl. Stir in the water, then the oil mixing until thoroughly blended. Knead briefly then press the dough into a 10" pie pan with a removable bottom. Combine the eggs and cheese in a medium-size bowl and mix till well blended, season with salt and pepper to taste. Place the pie pan onto a cookie sheet, this will stop any of the egg filling from dripping onto the oven floor and will make it easer to handle moving the tart in and out of the oven. Spread the tomato mixture over the pastry crust and pour the egg and cheese mixture over the tomato mixture. Place the tart into the oven and bake at 375 degrees Convection Bake for 35 minutes.