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Kung Pao Cauliflower with Bacon

Cauliflower certainly lends itself to many different preparations and this spicy “Kung Pao” version is one of the best. The sauce requires quite a few ingredients but if you enjoy Asian cooking they are all great ingredients to have on hand.


The addition of bacon is of course delicious but if you prefer a vegetarian version you will be just as pleased.


Convection Bake or Convection Roast.

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Ingredients

2 - tablespoons Chinese rice wine or Dry Sherry

2 - teaspoons cornstarch

1 - tablespoon + 2 teaspoons soy sauce

1 - tablespoon Sherry vinegar

2 - teaspoons Hoisin sauce

2 - teaspoons sugar

1 - teaspoon sesame oil

1 - head cauliflower, cut into florets

2 - tablespoons, vegetable oil

3 - ounces, thick cut bacon, cut into 1” pieces

1 - teaspoon Sichuan peppercorns or ½ teaspoon black pepper

3 - scallions, cut into 1” pieces

1 - small jalapeno, seeded and cut into thin slices

Preparation

Preheat the oven to Convection Bake or Convection Roast 375 degrees. 


In a medium bowl combine the wine, cornstarch and 1 tablespoon of the soy sauce and the vegetable oil.


Add the cauliflower florets and bacon and toss to coat.


Spread the mixture onto a rimmed baking sheet and roast for 15 minutes until the edges of the cauliflower begin to crisp.


Meanwhile combine the remaining soy sauce, vinegar, Hoisin sauce, sugar and sesame oil.


Toss the cooked cauliflower mixture with the sauce and sprinkle with the scallions and jalapeno before serving.


Serves 4

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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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