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Recipes (620)

  • Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil

    Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Chicken with Lemon and Cilantro Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Steaming CLICK HERE TO READ RELATED BLOG Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. The pressure-less steam environment in the Combi-Steam oven maintains a consistent gentle temperature ensuring perfect results with no fear of boiling the fish. When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time. INGREDIENTS Cooking the Fish 2 whole tilapia or striped sea bass, scales and fins removed 1” piece of fresh ginger, thinly sliced 2 scallions, thinly sliced into 2” long diagonal strips 1 lemon, thinly sliced 2 tbsp soy sauce 2 tbsp sesame oil Serving the Fish 1 small red Jalapeno chili pepper, cut into very thin circles 2 scallions, thinly sliced into 2” long diagonal strip 4 tbsp sesame oil, heated PREPARATION Heat the oven in the Steam mode, 100% Humidity, 212 Degrees Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan. Cut a few diagonal slits in the fish and place the fish in the prepared pan. Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions. Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone. Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish. Heat the sesame oil until sizzling then pour it over the fish. Combi Steam Whole Fish .pdf Download PDF • 95KB OUR LATEST STEAM RECIPES Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce

    Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Chicken with Lemon and Cilantro Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Convection-steam mode CLICK HERE TO READ RELATED BLOG A combination of heat and humidity is the perfect environment for baking casseroles. Not only does the steam prevent food from drying out it also ensures the ingredients are evenly heated and cooked through. Covering a casserole while baking ensures steam will build up under the cover helping to cook and evenly heat all the ingredients preventing them from drying out. Once the cover is removed the cheese or other topping can be added and the heat slightly increased to achieve a perfect finish. In a steam oven, casseroles can be baked uncovered in the combination convection steam mode at a moderate temperature. The mode can be changed to convection with no steam and the temperature increased slightly for the final phase of cooking in order to achieve the exact same result. This recipe has quite a few components so it’s important to plan out the various preparation steps. Because the manicotti tubes are only partially cooked this recipe needs a good amount of sauce that is not too thick. If using a prepared sauce it’s best to add a cup of stock to achieve the right consistency. PREPARATION Prepare the Sauce Sauté the onion over moderate heat until translucent. Stir in the garlic, mixed Italian seasoning and red chili flakes. Add the tomato paste and wine and cook for a few minutes. Add the tomatoes and stock, bring to a simmer and cook on medium low heat for 25 - 30 minutes. When cooled, puree and set aside. Prepare the Filling Sauté the onion over moderate heat until translucent, add the ground beef and brown all over. Stir in the spinach and cook until wilted and season the mixture to taste, set aside to cool. Meanwhile combine the ricotta cheese, grated Parmesan and fresh herbs and combine with the cooled meat mixture. Prepare the Bechamel Melt the butter in a small heavy saucepan over low heat, stir in the flour and cook for several minutes until the mixture begins to brown. Gradually add the milk, whisking constantly until the mixture is smooth and thickened, then remove from the heat. Stir in the grated nutmeg and season to taste. Parboil the Manicotti Pasta Bring a large pot of water to a boil, add the manicotti and cook at a roiling boil for 7 minutes. Drain and run under cold water. Now everything is ready and as soon as you can handle the pasta it’s time to heat the oven and stuff the pasta. Heat the steam oven in the combination Convection Steam mode or 80% humidity (if your oven has that option) and use the default temperature setting for baking. Add a generous cup of the tomato sauce to the bottom of the pan to prevent the pasta from moving around too much. Stuff each pasta tube with a generous amount of filling. I used a piping bag without a tip but you could also use a Ziploc bag or a spoon. Having someone hold the pasta while you fill it is very helpful! Arrange the pasta in the prepared casserole and add enough of the sauce to cover the pasta, now add dollops of the bechamel sauce. Place the casserole in the steam oven and bake for 30 minutes. Remove the casserole from the oven, change the oven mode to Convection (with no added humidity) and increase the temperature by 25 - 30 degrees. Add the cheeses to the top of the casserole and return it to the oven Bake for another 10 - 12 minutes until the cheese has melted and is beginning to brown on the edges. INGREDIENTS For the Sauce 1 medium yellow onion, finely chopped 4 cloves garlic, minced 1 tsp mixed Italian seasoning ¼ tsp dried red chili flakes ¼ cup dry white wine ⅓ cup tomato paste 1 28 oz can whole or crushed tomatoes 4 cups chicken or vegetable stock Salt and pepper to taste For the Filling 1 medium yellow onion, finely chopped 1 lb. ground beef 1 lb. whole milk ricotta cheese 1 cup shredded mozzarella cheese ½ cup shredded Parmesan cheese 2 cups spinach, coarsely chopped 1 cup chopped fresh basil and Italian parsley leaves Salt and freshly ground pepper For the Bechamel Sauce 2 tbsp unsalted butter 2 tbsp unbleached all purpose flour 2 cups whole milk ½ tsp freshly grated nutmeg Freshly ground pepper For the Manicotti Pasta 2 boxes of Manicotti 14 tubes per box I was able to stuff 18 tubes with the above quantity of filling For the Topping 1 ball fresh Mozzarella, torn or cut into 2” pieces ½ cup grated Parmesan Serves 8 Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce .pdf Download PDF • 69KB OUR LATEST STEAM RECIPES Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

  • BBQ Pulled Turkey

    Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Chicken with Lemon and Cilantro Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp BBQ Pulled Turkey Steam-Braising CLICK HERE TO READ RELATED BLOG I prefer to use thighs for this recipe because they have plenty of meat, but a bone in breast will also work if you prefer. This delicious dish can be cooked covered in Convection or uncovered in the Steam oven. Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven. The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor. INGREDIENTS For the BBQ sauce 2 tbsp butter + 1tbs oil 1 medium yellow onion, finely chopped 2 cloves garlic, minced Combine the following ingredients 3/4 cup of apple cider vinegar ¾ cup ketchup 1 Tbsp tomato paste 2 tbsp Worcestershire sauce 2 tbsp dry mustard powder 2 tsp smoked paprika 1 cup water For the turkey 2 bone-in turkey thighs or a combination of bone-in leg and thigh or leg and breast 1 tsp smoked paprika 2 tsp Kosher salt 1 tsp pepper 1 Tbsp chipotle chili in adobo sauce (optional) PREPARATION A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces. Sauté the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes. Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside. Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone. In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving. Serves 4 - 6 BBQ Pulled Turkey .pdf Download PDF • 384KB OUR LATEST STEAM RECIPES Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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Blog Posts (98)

  • The Importance of Planning for Successful Convection Cooking

    Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air rather than direct heat from the heating elements, which is more drying heat. While there are many benefits to cooking with convection, no guidelines are noted in recipes, which, of course, makes it confusing for the user. Here at Convection Kitchen, you will find a resource in our Plan section to help you better understand the tools you are using to cook. It also provides guidelines to help you benefit from cooking with convection and steam ovens. The Oven Size and Shape Will Influence the Outcome I have been teaching people how to cook with their convection ovens for over twenty years and have cooked in a variety of ovens, both electric and gas, very large and very small. Each oven cooked differently, but by following the basic convection principles and paying attention to how each oven cooked, I was able to achieve success cooking in each one. Nowadays, many people have two ovens of different sizes in their kitchens: a standard-sized wall oven and a smaller cavity steam or convection microwave oven. While both ovens will cook really well, the timing and mode selection will vary because of each oven's different shape, size, and cooking modes. Understanding Convection Oven Modes Recipes state an oven temperature and suggest timing; however, if your oven has a choice of cooking modes, you must consider them before you turn the oven on. Oven manufacturers provide useful information in the User Guide; nonetheless, you will find important information and tips in our Plan section to help you better understand how to choose the oven mode best suited for the food you are cooking. In addition, you will find useful information about the types of pans that work best for baking and roasting, as well as suggestions about rack position. Once you have a better understanding of how your oven cooks or bakes in each mode, you will know how to benefit from the oven modes and be able to troubleshoot any cooking fails. Benefits of Convection Cooking Here are some ways you will benefit from cooking in a convection oven: Food cooked in convection has better moisture retention. Large roasts such as turkey cook much faster in convection; no turning or basting is necessary. Soaking meats in a wet brine is unnecessary as the meat will dry out less when roasted in convection. However, roasting on a rack in a shallow pan is essential for good results. Multiple racks of cookies or other baked items can be baked at one time without having to rotate or turn the pans. However, the recipe temperature should be reduced by 25 F when baking in convection. A complete meal can be cooked at once with no transfer of flavor, simplifying meal preparation. Understanding Steam Oven Cooking Steam ovens became an option for the residential kitchen over twenty years ago and have become fairly mainstream in the last ten years. There is a familiarization process when learning to cook in a steam oven, and we understand how crucial knowledgeable guidance is. While you don't need unique recipes, it does help to think a little about the science of how the food is being cooked so you can fine-tune your results. The ability to steam multiple foods at once instead of cooking in various saucepans is a definite advantage when cooking in the Steam mode. Foods roasted in the combination Convection Steam mode have remarkable flavor, texture, and nutrient retention. Some steam ovens feature techniques that have been used by chefs for many years, but they have become mainstream and opened up new ways of cooking familiar foods. Low-temperature cooking with a reverse sear and sous vide cooking are two techniques that have given us a greater appreciation of the benefits of cooking with lower temperatures. Convection and steam ovens were developed for professional food service to better cope with volume cooking and provide restaurants with tools to achieve reliable results. Residential versions of these ovens were developed because chefs noticed the improved results when food was cooked in them. I can honestly say understanding how to use these ovens will make you a better cook. It just takes paying attention to your appliances and doing some planning rather than blindly following a recipe. Please take advantage of Convection Kitchen's educational resources to learn how to get the best out of your convection and steam ovens. Larissa, Your Convection Enthusiast

  • Roasting Vegetables in Convection Ovens: Elevating Your Soup Game

    Convection and Steam ovens are remarkable tools because they offer many options that simplify meal preparation. All it takes to benefit from those tools is some planning. One of the more remarkable aspects of convection is the ability to cook multiple foods at once with no transfer of flavor. That means that any time your oven is on unless you are cooking a specialty item that requires precise temperatures, you should be able to cook several different foods simultaneously. Since it’s the season for warming winter soups, let's look at how using your Convection or Steam oven can simplify the process and help you create flavorful soups. Roasting Vegetables in Convection the Key to Delicious Soup There are several reasons why roasting vegetables for soup makes sense. When vegetables are roasted, their natural sugars caramelize to develop better flavor. Vegetables roasted in Convection retain more moisture, which translates to better flavor. Most of us don’t have a large soup pot to accommodate a large quantity of vegetables, so roasting vegetables for soup makes more sense. Best of all, it’s easy to roast a tray of vegetables for soup while cooking other foods. Making the soup base on the cooktop is relatively easy. Slowly cook the foundation ingredients, such as onions, leeks, garlic, carrots, and celery. Add the stock and simmer for approximately 20 minutes before adding the roasted vegetables. Soups containing pumpkin, butternut squash, cauliflower, mushrooms, tomatoes, broccoli, corn, and zucchini can be pureed. Still, various roasted cubed vegetables can be added to broth soups or soups featuring beans or lentils. Best Convection Oven Mode for Crisp Roasted Vegetables The Convection Roast or Convection Bake mode will work for oven-roasting vegetables. If you roast the vegetables on rack position 1 or 2, counting up from the bottom of the oven, they will be close to the bottom heating element and should caramelize well. If you need more crisping, move the tray closer to the top heating element for the final 10 minutes of cooking. The ideal cooking temperature and timing will, of course, depend on your oven. For example, 375F in my 24” oven is very powerful, but larger 30” ovens may provide better results at 400F. I also notice that a high temperature can cause burning on the edges when I roast vegetables in my gas oven. Understanding the rack position and temperature that will work best in your oven is critical to successful cooking. Don’t follow a recipe blindly; observe how your oven cooks to achieve the best results. Some vegetables such as fresh corn, peppers or tomatoes, add a lot of flavor to soup if they are cooked in the Convection Broil mode to gain a nice char. Coarsely chopped and added into the soup these vegetables will add wonderful bursts of flavor. Another vital aspect of roasting vegetables is using the right amount of oil. If the vegetables are tossed in too much oil they become limp, not enough and they will be dry. Start with a light coating of oil and adjust as needed. Steaming Vegetables for Soup Roasted vegetables give soup a lot of flavor, but certain soups are delicious made with steamed vegetables. When you are in the mood for a soup with fresh, bright flavors, steamed peas, broccoli, asparagus, spinach, and potatoes are a good choice for a lighter soup. While roasting or steaming vegetables can enhance soup, the key to good soup is. Yes, it takes planning, but it is easy and good stock. Roasting bones for stock or simmering a chicken carcass are easy to do, yes it takes planning, but it is easy and your soup will be so much more delicious made with homemade stock. So next time you bake a casserole, bake some potatoes or roast a chicken, consider starting a soup base on the cooktop and roasting some vegetables for another easy, delicious convection meal. Thanksgiving is such an important feast, but it can cause tremendous stress when orchestrating the cooking of so much food. In my next post, I will address the best type of pan to roast your turkey or turkey breast this Thanksgiving and remind you of the many helpful videos and recipes I have created to help you understand how Convection can ease the stress of cooking. Larissa, Your Convection Enthusiast

  • Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe

    Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses. Even though the original is good as is, this is also a casserole that can be combined with other foods to create a memorable meal. When you are in the mood for something truly decadent, adding lobster to mac and cheese is a good option but when you are in the mood to keep it simple and nourishing, adding in some vegetables is equally delicious. Vegetables such as cauliflower and broccoli are also delicious when baked in a cheese sauce and are perfect to bump up the flavor and nutrient value of mac and cheese. Even though mac n cheese is a simple dish the preparation does involve several steps and saucepans which can be off putting. In this post I will give you some tips for simplifying the preparation as well as tips for baking the casserole in Convection. Mac and Cheese Preparation Made Easy Preparing Mac and Cheese involves several steps, cooking the pasta in boiling water, preparing the bechamel sauce and if you are adding in another ingredient, cooking that ingredient as well. Since this means several saucepans or oven trays, it’s always a good idea to know the options that will work best for your time frame and minimize the amount of clean up. There is no escaping cooking the pasta in boiling water, macaroni cooks quickly and achieves the perfect texture when cooked in rapidly boiling salted water, so that part is easy. When adding vegetables such as broccoli or cauliflower there are several options for cooking them. The florets can be steamed in a steam oven or in a steamer basket over boiling water. They can also be roasted at high heat (375 - 400°F) in the oven. Cauliflower is especially delicious when slightly caramelized around the edges so broiling the cauliflower in the oven is another option. Then of course there is the microwave option. Vegetables steam very quickly in the microwave or if you have a Speed oven you could roast or broil the vegetables with some added microwave power to speed up the process. So lot’s of options, to simplify getting those vegetables ready. The bechamel sauce is traditionally made on the cooktop by slowly cooking the butter and flour together then adding the milk and heating gently until thickened. A simpler option is to make the bechamel sauce in the microwave; however, you will need a microwave safe measuring cup or bowl with at least a 4-cup capacity. A large container is necessary so that you can stir the cheese in once the sauce has thickened. To prepare the sauce in the microwave, combine the butter and flour in the container and cook on hi for approximately 1 minute. Add the milk, whisk the ingredients to combine, cover the container and cook for approx 2 minutes until the mixture has thickened. If you were to use the microwave to prepare the vegetables and the bechamel sauce you could conceivably prepare all the components to assemble a cauliflower mac n cheese in approximately 10 minutes. Then of course the casserole needs to go into the oven to bake through. In addition to speeding up the preparation, microwave bowls are all dishwasher safe for easy clean up so using the microwave for some of the prep is definitely worth considering. The Best Oven Mode for Baking Mac n Cheese Once your Mac and Cheese casserole is assembled then it needs to go into the oven to heat through and develop a slightly browned crust. The Convection Bake mode is ideal for baking casseroles because in this mode heat is directed from the bottom and top heating elements and the convection fan circulates the heated air around the baking dish ensuring even heating. Placing the casserole in the middle of the oven will give the best results for even heating. If the casserole is being baked directly after it has been prepared it will only need to be in the oven for approximately 25 minutes and will not need to be covered. However, if you are baking the casserole cold from the refrigerator, allow approximately 45 minutes and keep the casserole covered for the first 20 minutes; then remove the foil for the remainder of the baking time. The many ways in which a Mac and Cheese casserole can be enhanced is a good example of how a traditional recipe has evolved to reflect current food trends. So when it comes to preparing your Mac and Cheese, make sure you also take good advantage of your modern appliances to simplify the preparation of this simple, delicious culinary standard. Simple foods have great appeal and our convection ovens are great tools for achieving great texture and flavor when preparing many popular foods. If you want to learn how to prepare a sirloin strip steak in convection with tender juicy results then please check back for my next post Larissa, Your Convection Enthusiast

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