Your Recipe for Convection Cooking

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Meatless Mushrooms Meatballs

The ingredients and the method are the same for regular meatballs but you certainly won’t miss the meat in these flavorful mushroom meatballs. Easy to prepare and quick to cook.


Convection Bake or Convection Roast

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Ingredients

1 - tablespoon olive or vegetable oil

1 - lb white mushrooms, finely chopped

¼ - teaspoon salt

1 - tablespoon butter

1 - small yellow onion, minced

4 - cloves garlic, minced

¼ - cup grated Parmesan cheese

¾ - cup fine breadcrumbs

¼ - cup chopped Italian parsley

2 - large eggs

1 - teaspoon salt

Ground pepper to taste

⅛ - teaspoon cayenne pepper

½ - teaspoon dried oregano

½ - teaspoon dried thyme

Preparation

Heat the oil in a large skillet or saute pan over moderate heat. Add the mushrooms, sprinkle with the salt and cook, stirring occasionally until the liquid has evaporated, about 10 - 15 minutes.


Add the butter to the pan and stir in the onions and cook for another 5 minutes to soften before stirring in the garlic. Remove from the heat and stir in the Parmesan cheese.


Add the remaining ingredients and using a large ice-cream scoop or a couple of tablespoons form into meatball sized patties and place onto a parchment lined rimmed baking sheet.


Preheat the oven to Convection Bake or Convection Roast 425 degrees and bake for 15 minutes until browned.   


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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