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Roasted Potato Salad with Green Beans

Serving a warm or room temperature potato salad with a light vinaigrette is a delicious and safe option for a BBQ or buffet.  The potatoes can be cut in advance and combined with the olive oil and seasoning but remember not to add salt until they are ready to go into the oven. 


The potatoes take approximately 30 minutes to roast. I added the green beans to the tray during the last ten minutes of cooking.


I served my potato green bean salad with some chopped sugar plum tomatoes combined with finely minced sweet onion and fresh basil and a splash of golden balsamic vinegar and olive oil.

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Ingredients

2 lbs golden potatoes, cut into 1” wedges

½ tsp of mixed Italian seasoning

¼ tsp smoked paprika

½ lb fresh green beans, trimmed and cut into thirds, very lightly tossed in olive oil

2 cups chopped ripe sugar plum or other small sweet tomatoes

½ sweet onion or 1 shallot, finely chopped

¼ cup fresh basil leaves, finely chopped

1 tbsp olive oil

1 tsp golden balsamic vinegar

Preparation

Heat the oven in the Convection Bake or Convection Roast Mode at 375 degrees. If cooking other foods at the same time place the potatoes on the lower rack in the oven.


Combine the potatoes with the seasoning in a bowl and toss with olive oil to coat.  Kosher salt can be added just before the potatoes go into the oven.  Spread the potatoes on a rimmed baking pan and cook for 20 minutes.


Remove the pan from the oven, turn the potatoes and push to one side.  Add the green beans to the pan, return it to the oven and cook for another 10 - 12 minutes until the potatoes are crisp and the green beans are tender.


Combine the chopped tomatoes with the onion, basil, olive oil, and vinegar, and season with some good sea salt. Set aside until needed.


Transfer the potatoes and green beans to a wide shallow serving bowl or dish and cool for about 10 minutes.  Garnish with the tomatoes prior to serving.


Serves 6

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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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