Your Recipe for Convection Cooking
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Miso Glazed Broiled Cod with Steamed Cabbage
As you become comfortable with the various tools your appliances feature you can put them to work for you to make meal preparation much easier. I like to see myself as the conductor effortlessly orchestrating the cooking by making good use of the tools at hand. All it takes is a little planning.
For example with this meal I am using the Broil mode in the Convection oven and the Steam mode in the Combi Steam oven. Both ovens heat quickly when using these modes and the cooking time is approximately the same. You could also begin by steaming some rice in the Combi Steam oven and even add in additional vegetables. Considering that the fish and vegetables cook quickly, the sauce takes about 25 minutes to reduce so begin by making the sauce and reheat before serving.
½ cup mirin
¼ cup dry sake
1 tbsp slivered fresh ginger
2 tbsp water
2 tbsp yellow miso paste
2 tbsp sugar
1 ½ - 2lbs wild cod fillets
1 tsp sesame oil
1 tsp tamari or soy sauce
Garnish Steamed Napa Cabbage
½ head Napa cabbage, core removed, cut into thin strips
1 tsp slivered ginger
2 tbsp tamari or soy sauce
1 tsp sesame oil
3 green onions, trimmed and thinly sliced on the diagonal
2 tbsps yellow or red pepper, thinly sliced
1 tbsp freshly chopped cilantro leaves
Combine and sprinkle over the cabbage before serving.
Combine the mirin, sake and ginger in a small heavy saucepan and cook at a gentle simmer over medium low heat for 5 minutes. Combine the water, miso and sugar, stir into the sauce and continue cooking over low heat for about 25 minutes until reduced to about ⅔ of a cup. Keep the sauce warm or reheat if necessary and spread over the broiled fish before serving.
Wild Cod Preparation
Arrange the oven racks so that one rack is close to the top heating element. Heat the oven in the Broil mode 450 degrees.
Line a rimmed baking sheet with foil, shiny side down and place the fish on the baking sheet. Combine the sesame oil and tamari or soy sauce and spread evenly over the fish.
Cook the fish for approximately 5 minutes until it begins to flake, remove from the oven and top with the prepared miso sauce.
Steamed Napa Cabbage
Heat the Combi Steam Oven in the Steam mode 212 degrees. Combine all the ingredients in the large solid pan and steam for 6 - 7 minutes until the cabbage has softened.
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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.
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