YOUR RECIPE FOR CONVECTION COOKING!
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Creamy Corn Casserole with Green Onions
With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop for about 10 minutes but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and bake.
1 ½ - cups of water
1 ½ - cups whole milk
¾ - cup stone-ground cornmeal
2 - tablespoons unsalted butter
2 - large eggs
½ - teaspoon baking powder
2 - green onions
1 ½ - cups corn kernels
3 - tablespoons Parmesan cheese
Preheat the oven to Convection Bake or Convection Roast 375 degrees.
Grease a shallow 1 ½ quart casserole dish.
Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil.
Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time.
Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty.
Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder.
Stir in the onions, corn & Parmesan and a little cracked pepper.
Bake for 45 minutes or until a tester comes out clean.
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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.