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Convection Brunch - Breakfast Potatoes with Chicken Apple Sausage

This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes a frittata-style dish with green chilis and cheese, a baked french toast casserole, and to round it out some roasted potatoes with sausage and peppers.


Each dish serves 6 - 8 people.

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Ingredients

1 lb small golden or red potatoes, cut into quarters

1 small red pepper, seeds removed, cut into 1” chunks

1 small yellow pepper, seeds removed, cut into 1” chunks

½ red onion, cut into 1” pieces

¼ cup olive oil

¼ tsp Kosher salt

½ tsp dried oregano

4 smoked chicken apple sausages cut  into 4 - 5 diagonal slices

Preparation

Heat the oven in the Convection or Convection Bake mode 325°F.


Combine the potatoes with the peppers and onion, olive oil, salt, and seasoning and spread onto a rimmed baking sheet. Bake for 20 - 25 minutes, remove from the oven and fold in the sliced sausage. Return to the oven and continue cooking for another 10 - 15 minutes.


Note: The two other casseroles both need to rest for at least 10 minutes before serving so the potatoes can go in a little later and once the casseroles come out of the oven the temperature can be increased to 375°F for the last 10 minutes of cooking to crisp the potatoes.


Link to Chille Relleno Souffle and Baked Creme Brulee French Toast

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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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