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  • Mushroom Flan in the Combi Oven

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. View More Download PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • HOME | Larissa Taboryski - Convection and Convection Steam Oven Cookinghttps://static.wixstatic.com/media/43d86e_168de8a81ae343b38a90ef15985797eb~mv2.pnghttps://static.wixstatic.com/media/43d86e_ef5dd5e43b9142759bb84c36bb283892%7Emv2.jpg

    Mushroom Flan in the Combi-Steam Oven Delicious and easy mushroom flan cooked in the Combi-Steam oven. How to Roast a Chicken in Convection when you roast a chicken in convection, you will find that is juicy and moist Lobster Tail Mushroom Flan in the Combi-Steam Oven Delicious and easy mushroom flan cooked in the Combi-Steam oven. 1/6 What's Cooking at Convection Kitchen This Month? Have a question? email me at info@convectionkitchen.com Rescued by My Oven! January 5, 2022, 8:00:00 AM While your Convection and Combi Steam ovens may have had a good workout preparing your holiday meals, they will still be incredibly useful during the cold winter months when you are craving your favorite comfort foods. Read More Convection Video of the Week How to Roast a Chicken In Convection A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal. Combi Video of the Week Mushroom Flan in the Combi Oven Many foods benefit from being cooked in a Combi steam oven, and this delicious savory flan is definitely one of them. There is no need for a water bath for this delicious and easy recipe when using the steaming mode. Convection Recipes Combi Recipes Video Recipes Convection Modes Jumpstart your education with a quick review of Convection Modes Combi Modes Jumpstart your education with a quick review of Combi Modes Recently Added Recipes Mushroom Flan in the Combi-Steam Oven Recipe How to Roasted Chicken in Convection Recipe Roasted Butternut Squash Soup Recipe Turkey Pot Pie Recipe Roasted Mushroom Soup Recipe Lobster Tail Recipe Chocolate Pecan Pie Recipe Mushroom Flan in the Combi-Steam Oven Recipe How to Roasted Chicken in Convection Recipe Roasted Butternut Squash Soup Recipe Turkey Pot Pie Recipe Roasted Mushroom Soup Recipe Lobster Tail Recipe Chocolate Pecan Pie Recipe Mushroom Flan in the Combi-Steam Oven Recipe How to Roasted Chicken in Convection Recipe Roasted Butternut Squash Soup Recipe Turkey Pot Pie Recipe Roasted Mushroom Soup Recipe Lobster Tail Recipe Chocolate Pecan Pie Recipe Mushroom Flan in the Combi-Steam Oven Recipe How to Roasted Chicken in Convection Recipe Roasted Butternut Squash Soup Recipe Turkey Pot Pie Recipe Roasted Mushroom Soup Recipe Lobster Tail Recipe Chocolate Pecan Pie Recipe Mushroom Flan in the Combi-Steam Oven Recipe How to Roasted Chicken in Convection Recipe Roasted Butternut Squash Soup Recipe Turkey Pot Pie Recipe Roasted Mushroom Soup Recipe Lobster Tail Recipe Chocolate Pecan Pie Recipe Out of gallery About My Site About the Educator Since the late 1990’s many areas of our lives were impacted by the fast-moving changes brought about by innovative technologies and the appliance industry was not exempt from those changes. When I was recruited into the appliance industry in 1999, I quickly understood that the technologies being used in the appliance industry to benefit the user were actually completely baffling to the user. The problem is, recipes don’t reference the tools we cook with and because all ovens are different, without education, learning to benefit from these new technologies was challenging for the user. Read more Larissa in the Media Martha Stewart Can You Recalibrate Your Oven? SF Gate Kitchen appliance test kitchens heat up Peter Salerno La Cornue Cooking Class One Mission Bay Things are Heating Up In Our Gaggenau Kitchens The Contributors Susanne Jensen Read about Sussane Cathy Dyla Read about Cathy Paul Tang Read about Paul Sandro Flores Read about Sandro What People Say Paul C - PA “After watching Larissa’s videos we changed our kitchen design to include a Steam Oven because we finally understood how it would benefit our cooking, our only disappointment is we don’t live closer to attend one of her classes.” Ellie K - SF “After attending one of Larissa’s demonstrations my home-cooked chicken improved from average to off the charts (my husband + kids words). The Convection knowledge she shared turned out to be a life changing event on how I prepared my family meals from that day forward.” Carol K, SF "Larissa unlocked the mysteries of steam oven cooking for me and gave me the confidence to use the oven daily"

  • Roasted Potatoes with Tomatoes and Capers

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Roasted Potatoes with Tomatoes and Capers For this recipe you will first use Steam Mode and then Convection Roast. View More Download PDF Recipe Ingredients 3 - lbs small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut nto ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced Preparation First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potoatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Paella with Steamed Mussels and Broiled Shrimp

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Paella with Steamed Mussels and Broiled Shrimp Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven. View More Download PDF Recipe Ingredients ½ cup white wine 2 cups seafood or chicken stock Pinch of saffron 2 tbsp olive oil 1 medium yellow onion, chopped 4 cloves garlic, minced 1 tsp mild Spanish smoked paprika 3 Roma tomatoes, peeled and chopped 1 Spanish chorizo sausage, diced 1 cup Bomba rice or Arborio rice ½ cup Italian parsley leaves, chopped 2 cloves garlic, minced 1 lemon, zest only 1lb cleaned mussels 1lb seafood blend of shrimp, scallops and calamari Preparation Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood. Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed. Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated. Preparing the Seafood for Cooking Combine the parsley, garlic and lemon zest in a small bowl and set aside. Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened. Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F. Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture. Serves 4 Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Lobster Tail Steamed or Roasted

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Lobster Tail Steamed or Roasted One of the best aspects of a Convection Steam oven is that it offers a variety of cooking options so you are never limited to cooking a dish in only one way. Lobster tails are a great example, they can be steam roasted, steamed or broiled with steam if your oven has that option. To enjoy the sweet delicate flavor of the lobster meat in a salad or lobster roll, steaming will yield the best results. Coating the lobster meat with some garlic and spice infused butter and either roasting or braising it will on the other hand yield a much more robust flavor. If you are steaming the lobster tails allow them to cool before cutting the shell away. However, for the higher heat preparations, cutting the shell away and exposing the meat is definitely the bet option. To achieve the best flavor and texture watch the cooking time carefully, so they don’t overcook. View More Download PDF Recipe Ingredients 3 Lobster tails Preparation Steamed Lobster Tails Preheat the oven in the Steam Mode 212°F. Place the lobster tails in the solid stainless pan or an oven proof container. Add ½ a cup of water and a tablespoon of white wine or dry vermouth and some lemon slices. Slide the pan into the oven and set the timer for 8 -10 minutes. (smaller tails will cook in 8 minutes). When the timer has elapsed remove the pan from the oven and remove the lobster tails from the hot cooking liquid so they can cool down. When cooled, cut down each side of the belly shell and peel it away. You should now be able to easily remove the lobster meat. Steam Roasted Lobster Tails Preheat the oven in the Combination Convection Steam Mode 350°F. Cut down the center of the shell in a straight line and pull the shell apart on each side to release the meat. Carefully pull the meat from the shell, push the sides of the shell back together and drape the meat over the shell. Brush the meat with garlic infused melted butter and the seasoning of your choice. Place on a small rimmed baking sheet and slide into the oven. Set the timer for 8 minutes for smaller tails and 10 minutes for larger tails. Steam Broiled Lobster Tails Prepare the lobster tails as noted above and place on a small rimmed baking sheet. You will be placing the the baking sheet on the second rack position from the top. The tails will be close to the broil element but not touching it and set the oven to 450°F in the Steam Broil Mode. Slide the prepared tails into the oven and cook for 6 - 8 minutes. Keep the oven door closed and keep an eye on the tails to monitor the cooking. ​ Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Slow Roasted Pork Shoulder

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Slow Roasted Pork Shoulder Pork shoulder with all its wonderful marbling is a delectable cut of meat and very easy to cook, provided you allow plenty of time for the cooking. Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens. Any which way, it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce. Usually a BBQ sauce is used then shredded for pulled pork. This is another really popular preparation. View More Download PDF Recipe Ingredients 1 pork shoulder 3 - 5lbs 1 small yellow onion, peeled and quartered 4 cloves garlic, peeled 1 tbsp ground cumin 1 tsp mild chili powder 1 tbsp dried mixed Italian seasoning 1 tbsp Kosher salt Freshly ground pepper ¼ cup olive oil 1 tbsp apple cider vinegar Preparation As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results. Place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven. Keep the temperature low and allow 3 - 4 hours, it will be well worth the wait. Heat the oven in the Convection Steam Mode (Combi Steam Oven) to the Convection Mode (Convection Oven) to 300 degrees. If your oven does not have a Convection mode use the Convection Bake mode 280 degrees. Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste. Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven. Check the meat after 2 hours and add a little more water to the bottom of the pan if needed. Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low. Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Beef Tenderloin

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Beef Tenderloin Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. There are two methods that both work well. Sear the beef first then place it in the oven to slowly cook through, rest before slicing. Slowly cook the meat, take it out when it reaches the desired internal temperature and let it rest then sear it just before serving and slice it right away. When cooking meats in low temperatures you will find meats retain a great deal more color which some people find alarming. Even though the meat is fully cooked to whatever internal temperature you chose it may look too rare, my solution, pop some slices back in the oven at a low temperature 250 degrees in the Combination Convection Steam Mode for a few minutes and the color will quickly dissipate but the meat will still be very tender. View More Download PDF Recipe Ingredients 1 - 3-4lb beef tenderloin 1 - teaspoon kosher salt 2 - cloves garlic, minced 1 - tablespoon, finely chopped fresh rosemary 1 - tablespoon olive oil Freshly ground pepper Preparation Combine the seasoning with the oil and massage into the beef. Ideally do this a couple of hours in advance to allow the beef to take on the flavors. Heat the oven in the Convection Steam Mode 200 degrees, place the meat on a shallow rimmed baking sheet and cook for approximately 30 - 40 minutes depending on the internal temperature you prefer. Ideally aim for a few degrees lower than the carving temperature because the meat will be going through a high heat sear before serving. Let the meat rest for at least 15 minutes or up to an hour then sear in a hot pan on the cooktop or in the oven in the Convection Mode 425 degrees. Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Beef Top Loin

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Beef Top Loin This is a Combi Steaming recipe that is a combination of Combection and Steam. A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise. View More Download PDF Recipe Ingredients 1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people) 3 - cloves garlic, peeled and minced 1 - teaspoon dried Italian seasoning 1 - teaspoon kosher salt ½ - teaspoon cracked pepper 1 - tablespoon olive oil Preparation Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking. Preheat the steam oven in the Convection Mode 425 degrees. Place the meat on a small rack in a shallow pan and roast for 15 minutes. Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. Remember the internal temperature will rise about 10 degrees while the meat is resting. Rare - 125 degrees M/Rare - 135 degrees Medium - 145 degrees Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Herbed Roast Chicken

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Herbed Roast Chicken When roasting a whole chicken in the Steam Oven (Combi Roasting ) there are several things to consider; one, a characteristic of Convection is moisture retention and two you are cooking with additional humidity. This means your chicken will be incredibly flavorful and juicy but the skin will not be especially crispy. The best way to get some good color on the chicken and render a somewhat crisp finish is as follows. View More Download PDF Recipe Ingredients 1 - 4-5lb whole chicken 1 - scant teaspoon Kosher salt 1 - scant teaspoon Old Bay seasoning 2 - teaspoons olive oil 4 - sprigs fresh thyme Preparation Combine the seasoning and oil and rub onto the chicken. Place the thyme sprigs in the cavity and thread a metal skewer through the legs to balance the chicken. To ensure even cooking it’s best not to tie the legs too close to the body. Step 1 . Begin cooking the chicken in the Convection Mode 425 degrees for 15 - 20 minutes. Step 2. Change the oven Mode to Convection Steam 350 degrees and cook the chicken for an additional 40 - 45 minutes or until the juices run clear. You can reverse the process if you prefer but be sure to drain off the pan juices first to avoid excessive splattering. Several other important tips for success are: Always roast whole poultry on a rack in a shallow pan; this allows circulating Convection heat to evenly penetrate the bird from the edge to the core and prevents the juices from being leached out. Always factor in time for resting before carving and don’t be alarmed if you see some red bone around the joints, this is another characteristic of the moisture retention, just make sure the meat is cooked through. Remember you can always put the carved chicken pieces back into the Steam Oven at a low temperature 250 degrees in the Convection Steam Mode for a few minutes and the red will dissipate. Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Key Lime Cheesecake

    Combi Steaming Combi Baking Combi Roasting Combi Braising Low Temperature Roasting Out of gallery Your Resource for Combi Cooking Select a Category then Double click on an image Key Lime Cheesecake Recipes for cheesecake usually indicate that it should be baked in a water bath; however, if you bake the cheesecake in a Combi Steam Oven you can dispense with the water bath all together. Select the Combination Convection Steam Mode to bake the cheesecake but the important thing to remember is to reduce the recipe temperature by 25 degrees, maybe even 30 degrees if your oven tends to run hot. My oven has the option to choose a level of humidity, and I choose 60% with excellent results. This cheesecake comes together very quickly and only takes 50 - 60 minute to cook in the Combi Steam Oven; however, you do need to factor in 8 - 10 hours of chilling so it sets properly. The hardest part of this recipe was juicing the little Key Limes, but I did find a useful tip online that recommended using a garlic press for the really small ones and that worked very well. Of course regular limes can be substituted and are just as delicious. When planning to make this cheesecake be sure to get the butter, cream cheese and eggs out early so they are at room temperature. View More Download PDF Recipe Ingredients Crust 2 - cups crushed Graham cracker (about 15 full sheets) 1 - stick unsalted butter, melted 3 - Tbsps granulated sugar Filling 1 - cup granulated sugar 1 - Tbsp cornstarch 3 - 8oz packages cream cheese, at room temperature 4 - large room temperature eggs ⅔ - cup mascarpone cheese ⅓ - cup heavy cream ⅓ - cup fresh lime juice, 1 - tsp vanilla extract Preparation Heat the oven to 325 Degrees Convection (with no steam). Line the outside of a 9” springform pan with a sheet of heavy duty aluminum foil. Stir the crushed graham crackers and sugar together in a mixing bowl, then add the melted butter and stir to combine. Add the prepared crumbs to the springform pan and press evenly into the bottom and about halfway up the sides. Bake in the preheated oven for 10 minutes and set aside to cool. Change the oven Mode to Combination Convection Steam 300 degrees. Whisk together the sugar and cornstarch in a small mixing bowl until well combined. Pour the sugar mixture over the cream cheese and beat in a large bowl until smooth, then mix in the eggs in one at a time. Scrape down the sides and bottom of the bowl and add the Mascarpone and cream and mix till combined. Stir in the lime juice and vanilla. Pour into the prepared crust and bake for 50 - 60 minutes, until set but still a little soft. Set aside to cool for one hour before chilling for 8 - 10 hours. This cheesecake will serve 12 - 14 people and is delicious with some whipped cream piped and fresh raspberries or strawberries. Larissa Taboryski Watch Related Video Recipe A to Z Select a Recipe arrow&v Mushroom Flan in the Combi Oven You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. Larissa Taboryski PDF Recipe Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan Preparation Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 212 degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Watch Related Video Convection Recipes "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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