Your Recipe for Convection Cooking
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When tomatoes are abundant during the summer months in Provence, they are often baked and served alongside roasted meats or poultry. And with the Convection Bake mode you'll have juice tomatoes with a crumbly top. The topping of garlic, parsley, breadcrumbs, and olive oil is a Provencal classic, that makes good use of the season's bounty. These tomatoes are delicious served hot or at room temperature.
4 medium ripe tomatoes on the vine
½ cup finely chopped Italian parsley
½ cup dry breadcrumbs or Panko
3 garlic cloves, finely minced
4 tbs olive oil
Cut a small slice from the rounded end of each tomato then cut each tomato in half. Turn the tomatoes over and place them on a rimmed baking sheet for about 30 minutes. to drain out some of the juice.
Combine the parsley breadcrumbs, parsley, and olive oil in a small bowl and season with sea salt and freshly cracked pepper.
Turn the tomatoes right side up and drain the baking sheet. Arrange the tomatoes on the baking sheet and spread the topping evenly over the tomatoes.
Bake in Convection or Convection Bake 350°F for 20 to 25 minutes, until the tomatoes, have softened and the topping has slightly crisped.
Serves 6 - 8
Link to Convection Roast Leg of Lamb
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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