Since we tend to use our ovens for longer periods of time during the cooler months, it’s always worthwhile to consider preparing several dishes at one time with your Convection Oven. Each of the dishes in this meal is easy to make, but to make all three at one time takes a little planning.

Here is the list of dishes I am preparing:

Chipotle Chili Braised Short Ribs

Baked Stuffed Winter Squash

Caramel Sauce, Apple Bread Pudding

INGREDIENTS

Chipotle Braised Short Ribs

4 - 5lbs beef short ribs, about 8 (2 per person)

2 - tablespoons olive or vegetable oil

2 - tablespoons, butter

1 - medium onion, coarsely chopped

4 - cloves, garlic, pressed

3 - ounces brandy or medium sherry (measured out. Don’t pour from the bottle)

¼ - teaspoon dried mixed Italian seasoning

1 - bay leaf

1 - 14oz can whole tomatoes

2 - tablespoons tomato paste

1 - cup beef broth

1 - tablespoon chilis in Adobo 

Baked Stuffed Winter Squash

3 - small carnival or acorn squash

½ - cup quinoa, barley or bulgur (all make a good stuffing)

1 - tablespoon olive oil

2 - tablespoons butter

½ - medium yellow onion, finely chopped

3 - cloves garlic, minced

¼ - teaspoon dried oregano

½ - lb cremini or shiitake mushrooms

½ - bunch lacinato kale or chard, ribs removed, leaves finely chopped.

Caramel Sauce Apple Bread Pudding

1 - loaf cinnamon challah bread cubed

6 - large eggs

½ - cup granulated sugar

2 - cups half and half

3 - tablespoons butter

3 - tablespoons brown sugar

4 - apples, peeled, cored and chopped

2 - ounces brandy

Caramel Sauce

½ - cup brown sugar

4 - tablespoons butter

½ - cup heavy cream

PREPARATION

It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours, so obviously, get those done first, even a day in advance.

Now, prepare the squash. First, you need to carefully cut them in half and scoop out the seeds. The squash needs to be baked or steamed to soften the flesh before stuffing. If you are using your Combi Steam Oven to steam them, you can steam the grains for the stuffing at the same time.

Allow approximately 15 minutes to steam the squash. During that time, you can sauté the vegetables that will be mixed with the grains for the stuffing.

Prepare the bread pudding. Soak the cubed bread in the egg mixture while you sauté the apples. The caramel sauce goes together really quickly, just before serving.

You can bake the bread pudding and stuffed squash simultaneously in the oven, and the short ribs can be warmed on the cooktop or in the oven.

Chipotle Braised Short Ribs

Preheat the oven to Convection or Convection Bake 300 (small ovens, 325 larger ovens).

Pat the short ribs dry and season with salt and pepper. Heat a large, heavy pan over moderate heat and add the oil and butter. Place the short ribs in the pan, meaty side down, and leave to brown for a few minutes. Then, turn and brown the other side. When browned all over, reduce the heat and remove from the pan.

Stir in the onion and cook to soften over moderate heat, then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and letting it cook for a minute or so. 

Now add the remaining ingredients, breaking up the tomatoes with a fork as they soften. Bring the mixture to a gentle boil, cover, and place in the oven to cook for approximately 2 hours or until the meat is very tender.

Allow the meat to cool in the pan, and skim off any fat that solidifies on the surface before reheating.

Serves 4

Baked Stuffed Winter Squash

Preheat the steam oven in steam mode or use the convection oven in convection bake at 350.

Carefully cut the squash in half so each forms a nice-sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing. You can always chop any excess squash and add it to the stuffing.

Place the squash in a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork. If cooking in the Convection oven, add ¼ cup of water to the pan and cover the squash with foil.

Place the quinoa or other grain in a solid pan, cover with 1 cup of water, and steam at the same time as you cook the squash. Meanwhile, sauté the vegetables for the stuffing.

Heat a medium skillet over moderate heat. Add the oil and butter, stir the onion, and cook to soften. Add the garlic and oregano and stir in the mushrooms. Cook until the mushrooms release their juices, and then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring the cooked grains.

Grains can also be added directly to the pan with some water and cooked covered after the greens have been added.

Taste for seasoning before adding to the partially cooked squash. Bake uncovered in the Convection Bake Mode at 350 degrees for 20 - 25 minutes.

Caramel Sauce Apple Bread Pudding

Place the cubed bread in a large bowl. Mix the eggs, sugar, and half-and-half and pour over the bread to soak. Meanwhile, heat a large skillet over moderate heat. Add the butter and brown sugar and heat until the sugar has dissolved. Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized.

Stir in the brandy and cook for a few more minutes; cool before adding it to the bread mixture.

Scrape the contents into an oven-safe casserole and bake. Use convection-bake mode at 350 degrees for 30 - 35 minutes until the custard is set.

Caramel Sauce

Melt the sugar and butter in a small heavy pan over moderate heat. When the sugar has dissolved and become liquid, carefully stir in the cream and remove from the heat. Pour the mixture over the cooked bread pudding before serving.