YOUR RECIPE FOR CONVECTION COOKING!
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Eggs Florentine with Mushroom Sauce
Appliances nowadays have multiple functions designed to benefit our cooking and in this recipe, I will use several functions in my Convection Microwave Speed oven. To begin with, I will wilt the spinach, then cook the mushrooms and make the mushroom sauce using the microwave mode, then once the ingredients are assembled I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode.
2 English muffins, split and cut into 1” pieces
1 cup shredded cheese, Italian blend, or cheddar
1 cup chopped fresh spinach leaves, mixed with a little butter and garlic powder
½ lb mushrooms, stems removed and cut into thick slices
1 tbsp butter
1 tbsp all-purpose flour
¾ cup milk
Grease a 9” round glass pie dish and scatter the cubed English muffins over the bottom.
Combine the spinach with a small pat of butter and a sprinkle of garlic powder in a microwave-safe container, cover, and cook for 1 - 2 minutes in microwave mode until wilted. Remove and set aside.
Combine the mushrooms with the butter and seasoning in a medium-sized microwave-safe bowl, cover, and cook for 3 - 4 minutes in microwave mode until the mushrooms soften.
Sprinkle the flour over the cooked mushrooms and stir. Cover and cook for one minute.
Pour in the milk and stir, cover, and cook in microwave mode until the sauce comes to a boil and thickens, taste the sauce and add salt and pepper as needed. Don’t worry if the sauce is slightly runny, it will firm up during the final cooking stage.
Assemble the casserole:
Heat the oven in the Convection mode to 350℉ (180℃).
Scatter the cheese over the muffins and top with the wilted spinach.
Pour the mushroom sauce over the mixture and make 4 - 6 indentations in the sauce using the back of a large spoon.
Crack an egg into each indentation and place the dish uncovered into the oven.
Add the Microwave function and set the timer for 8 minutes.
Serves: 4 - 6
Note: Use the microwave power recommended for your model for cooking the spinach and mushrooms. If your oven has a set combination mode for cooking use that or if you have the option to combine a specific amount of microwave power add 180 watts.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.