Your Recipe for Convection Cooking

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Cauliflower Mc & Cheese

This delicious version of perhaps the most popular comfort food incorporates some steamed cauliflower but you could also substitute broccoli if you prefer.


Convection Bake Mode

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Ingredients

3 - cups elbow pasta

2 - cups, small cauliflower or broccoli florets

3 - tablespoons butter

3 - tablespoons all purpose flour

2 - cups milk

1 - teaspoon salt

Dash of pepper

1 - cup grated Jack cheese

2 - cups grated Cheddar cheese

¼ - cup fine breadcrumbs mixed with

¼ - cup grated Parmesan cheese and

2 - tablespoons minced fresh parsley

Preparation

Cook the pasta in 8 cups of water with ½ teaspoon of salt, drain and rinse in cold water.


Steam the cauliflower and when cooked combine with the pasta.

Heat the butter in a small heavy saucepan, add the flour and stir to blend.


Cook for a few minutes taking care not to let the butter get too dark.

Whisk in the milk and cook over moderate heat until thickened.


Remove from the heat and stir in the cheese whisking until it is all blended, taste and add salt and pepper as needed.


Preheat the oven to Convection Bake 350 degrees (using Convection ensures even heat distribution and enables you to roast some meat or vegetables on another rack at the same time)


Mix  the cheese sauce with the cooked pasta and cauliflower and pour into an oiled oven casserole dish (approx 9 x 13) cover and bake on the center rack for 30 minutes.


After 30 minutes, remove the foil and sprinkle the breadcrumb, parsley, Parmesan cheese mixture over the pasta and cook for another 10 minutes until the topping has browned.

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Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

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