This recipe features chard, specifically red chard with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Convection Bake Mode Discover the savory delight of Tarta Pascualina—a blend of a delicious crust, tender chard, cheese and eggs. The Pascualina tart, also known as Easter Pie, originates from Italy but has become a staple year-round recipe in Argentina. In Buenos Aires, you’ll typically find it filled with spinach, while outside the capital, particularly in the Pampas region, chard is commonly used. This recipe features chard, specifically red chard, which imparts a soft, spinach-like flavor with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. You have two options for incorporating eggs into the filling: you can use hard-steamed (hard-boiled) eggs or nestle raw eggs into small pockets created in the filling just before sealing the tart with the dough. I prefer using hard-steamed eggs, as they make for a more visually appealing slice. When baking a Pascualina tart, it’s important to keep the filling moist, so a convection oven is ideal. I recommend using the convection-bake setting at 375°F (190°C) and baking the tart for 45 minutes. However, since ovens can vary, start by setting the timer for 40 minutes, then check if it needs a few extra minutes. Aim for a dark golden-brown top. INGREDIENTS For the Dough: 1 ⅔ cups (400 grams) of flour 3 tablespoons (45 ml) olive oil ⅞ cup (200 ml) water 1 teaspoon salt 1 egg (for brushing) Crust ingredients. For the Filling: 3 bunches of chard 2 tablespoons (30 grams) butter 1 medium-sized onion, chopped 5 or 6 eggs (hard-steamed, boiled, or raw) 1 lb (500 grams) ricotta cheese 5.5 oz (150 grams) parmesan cheese Salt and pepper Oregano or your favorite seasoning You will need a 9.5-inch (24 cm) pan that is 2 inches (5 cm) deep and has a removable bottom. Filling ingredients. PREPARATION Prepare the Dough: Combine all the dry ingredients in a mixing bowl. Add the olive oil and gradually incorporate the water. Knead the dough until uniform and smooth. Cover and let it rest for 2 hours. Prepare the Chard: Cut the stems from the chard and steam the leaves for 15 minutes. Steaming is preferred over boiling for better flavor and less water. Once cooked, set the chard aside to cool. Once cooled, squeeze out any excess water and roughly chop it. Prepare the Pan: Line the cake mold with parchment paper and grease and flour the sides of the pan. Sauté Onions: In a skillet, sauté the chopped onion with olive oil and butter until translucent, then transfer it to a large mixing bowl. Add the chopped chard, ricotta cheese, parmesan cheese, salt, pepper, and oregano (or your favorite seasoning). Mix well and set aside. Roll Out the Dough: Divide the dough into two pieces, with one being ⅔ and the other ⅓ of the total. Using a rolling pin, roll out the larger piece into a disk at least 15 inches (38 cm) in diameter. Transfer the rolled dough to the baking pan by rolling it onto the pin, then unroll it into the pan. Preheat the Oven: As you prepare the filling, preheat the oven to 375°F (190°C) on the convection-bake setting. Fill the Dough: Pour the filling into the dough-lined pan, smoothing it out. Press the hard-steamed (hard-boiled) eggs into the filling. Alternatively, create small pockets to nestle raw eggs if you prefer. Assembling the pie. Cover the Tart: Roll out the remaining dough to create a cover with a diameter of at least 10 inches (25.4 cm). Place this cover over the filled tart, smoothing it down and trimming any excess dough. Seal the Edges: You can either create a decorative fringe or simply press and fold the edges of the dough. To make a fringe, press the edges, pinch, and twist the dough every ½ inch (1.3 cm). Egg Wash and Bake: Brush the top of the tart with the egg wash and bake in the preheated oven for 40 minutes, or until golden brown. If necessary, add an extra 5 minutes for a deeper color. Let the tart cool to room temperature before serving. Serves 12 portions Tarta Pacualina (Easter Pie). PRINT OUR RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese .pdf Download PDF • 337KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? 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Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Sausage and Poultry Meat Pie Convection Bake Mode Golden, decorative meat pie served alongside fresh salad and mustard. A meat pie is an impressive dish that's easier to make than you might think. The key is a hot-water butter crust that comes together in minutes with just four ingredients. For best results, I recommend baking this pie in a convection oven, as it yields a more moist meat filling than a conventional oven. You can prepare the pie filling a day in advance to maximize its flavor. While traditional meat pies don't include vegetables, I like to add leeks and oyster mushrooms. If you use vegetables like mushrooms, roast them first for better flavor and to reduce excess moisture during baking. The gelatin added to the mix will take care of that, so roasting the veggies is optional. Traditionally, gelatin is added after the pie is baked, but I simplify the process by adding it before baking. This will help condense the fluids as the pie cools. You will need a 14 by 24 cm (5.5 by 9.5 inch) pan, and placing parchment paper in the mold is highly recommended for easy unmolding. INGREDIENTS For the filling: 1 lb of pork sausage meat 1.5 lbs of poultry meat 4 grams agar agar or 2 envelopes of gelatin 1/2 cup breadcrumbs 1 leek stem 200 grams / 7 oz oyster mushrooms 1 teaspoon salt 1/8 cup of soy sauce 1 twig of rosemary 1 twig of sage or 1.5 teaspoons dried sage 5 twigs of thyme 2 fresh cloves of garlic Fresh pepper Filling ingredients. For the crust: 400 grams (about 2 cups) of flour 175 ml (3/4 cup) hot water 113 grams (8 tablespoons) of butter 1.5 teaspoons of salt 1 egg for egg washing PREPATION First, cut the poultry meat into small 1/2 inch pieces. Place both the poultry and sausage in a large bowl. Add the leeks and mushrooms. I roasted the mushrooms and leeks for 25 minutes to add flavor, but you can skip this step. Finely chop all the spices and add them to the meat. Also, add the agar agar or gelatin, salt, and soy sauce. Mix well and set aside. To prepare the crust, heat the water and the butter in a small saucepan. Heat until the water is about to boil, then let the butter melt completely. Add the hot liquid to the flour and mix well with a wooden spoon. Once the dough is cool enough to handle, knead by hand until smooth and uniform. The dough should be soft and warm at this stage. Cut off two-thirds of the dough and shape it into a long roll. Roll it out with a rolling pin to form a rectangle large enough to cover all sides of the pan. Line the long side of the pan with a sheet of parchment paper that extends beyond the pan so you can lift the pie out after baking. Use a strip of parchment to line the narrow side of the pan as well. Carefully place the rolled-out dough in the pan. Make sure it does not break or have holes. If you accidentally make a hole, repair it in the dough. Stretch it to cover all the corners. Pastry dough neatly lined in a rectangular baking tin, ready for the filling. Add the meat mixture to the pan in layers, pressing each layer firmly to remove any air pockets. Repeat until the pan is full. Now roll out the top crust. Make two holes in the crust to vent steam during baking. This helps prevent the crust from becoming soggy. Use the egg wash to paint the top edges of the dough base (the part that is already in the pan). Place the cover and press gently on the edges. Make sure there are no air pockets. With a knife, cut the excess dough. Crimp the edges or leave them as is. You might also like to decorate the top of the pie or just leave it as is. Before you bake it, apply the egg wash. Bake in a preheated oven in the convection-bake mode to 380°F / 190 °C, or in a regular oven to 400°F, for 20 minutes. Lower the temperature to 350°F / 180°C and bake for about 40 minutes or until the internal temperature reaches 150°F / 66 °C. Let the pie cool in the pan for about 3 hours before slicing. This allows the filling to set properly. It makes 8 slices. Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. PRINT OUR RECIPE Pork Sausage and Poultry Meat Pie .pdf Download PDF • 351KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 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Preparing a mouthwatering Brisket Braised in Red Wine is relatively simple, but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Brisket Braised in Red Wine Convection Mode (True Convection) Sliced brisket braised in red wine, featuring a rich sauce and tender meat, cooked to perfection in a convection oven. Preparing a mouthwatering brisket is relatively simple but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. Convection is the ideal cooking mode for braising because it circulates the heat evenly around the oven and, if you are like us and always thinking of the next meal, it only makes sense to cook another braise or slow roast another cut of meat at the same time. As with many braised dishes, brisket is best prepared a day in advance. Once the brisket has cooked to a fork-tender consistency, remove the brisket from the pan and set it aside to cool. If you have a lot of pan juices you can reduce them at this time. Slice the meat once it has cooled and return it to the pan and refrigerate overnight. Perfection with Convection! INGREDIENTS 1 - 3 to 4lb brisket (brisket with some marbling yields the best texture and flavor) 2 tbsp of olive oil and 2 tbsp unsalted butter 4 medium red onions, peeled and cut into quarters 6 cloves garlic, smashed ½ tsp mixed Italian seasoning ½ tsp Kinder's Woodfired Roasted Garlic seasoning (it has a nice balance of flavors) 2 large carrots, peeled and cut into large chunks 2 stalks celery, strings removed and cut into large chunks 3 cups beef stock or Better than Bouillon 2 cups hearty red wine PREPARATION Heat the oven in the Convection mode 325°F and position an oven rack in the center of the oven or if cooking two dishes at one time, arrange the racks to accommodate both pans. Heat a large Dutch oven over moderate heat on your most powerful burner, add in the oil and butter and when the butter is sizzling, carefully lay in the brisket and let it brown on one side. Carefully turn it and brown it on all sides. Remove the brisket from the pan and add all the vegetables. Place the brisket on the vegetables and add the liquid to the pan. Cover and place in the oven for 2 ½ - 3 hours or until tender when pierced with a fork. If it’s just shy of perfect it can still be removed and cooked for a little longer when reheating the next day. Remember when removing the pan from the oven to always leave a dish towel or oven mitt on the lid or handle of the pan so you don’t accidentally pick up a hot pan. Remove the meat from the pan and set it aside to cool until cool enough for you to slice. If the pan juices need reducing they can be reduced at this time. Place the sliced brisket and juices into a casserole with a lid or the cooking pan and refrigerate overnight. Let the brisket sit outside of the refrigerator for an hour before reheating the next day. When ready to serve, remove any large pieces of congealed fat and place the covered pan in the oven in the Convection mode 350 for 30 minutes or until piping hot. While the brisket is reheating you can also cook a side dish such as oven polenta or roast some vegetables at the same time. Click to go to How to Roast Pork Belly in Convection Wine Braised Brisket .pdf Download PDF • 156KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees, then lowered it to 350 YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Chicken with Herbed Butter and Soy Glaze Convection (True Convection) Mode Golden roasted chicken resting on a rack, accompanied by a vibrant side dish of sautéed kale and sweet potatoes, offering a delightful and hearty meal. I n this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees. The temperature is then lowered to 350 and the chicken cooked for another 35- 45 minutes and brushed with the soy glaze while it is resting for 15 minutes before carving. The sweet potatoes only take 25 minutes to cook and the kale can be added in for the last 10 minutes so the vegetables only need to be added to the oven at the very end of the cooking time. INGREDIENTS 4 - tablespoons unsalted butter, softened 1 - teaspoon Chinese 5 spice powder ½ - teaspoon Trader Joe’s Multi-Purpose Umami seasoning 1 - 4lb chicken 2 - tablespoons vegetable oil Soy Garlic Glaze ½ - cup low-sodium soy sauce 2 - tablespoons distilled white vinegar 1 - 2” piece of ginger, peeled and thinly sliced 2 - tablespoons sugar Roasted Sweet Potatoes & Kale 3- medium sized sweet potatoes, orange or white fleshed 1 - bunch Dino kale 2 - cloves garlic minced 3 - tablespoons vegetable oil PREPARATION Take the chicken out of the fridge at least 1 hour before cooking, it will be easier to spread the butter under the skin if it’s not too cold. Mix the softened butter with the 5 spice powder and Umami seasoning in a small bowl. With the tip of a sharp knife carefully separate the skin from the breast, then with a small silicone spatula spread ½ of the butter mixture over each of the breast halves. Once you have the butter under the skin you can use your fingers on top of the skin to spread the butter evenly over the breast meat. Heat the oven to 400 degrees in the Convection or Convection Roast mode. Place the chicken on a rack in a shallow pan and give it a good coating with the vegetable oil. Roast for 15 minutes at 400 degrees, then lower the temperature to 350 and cook for 35 - 45 minutes. Remove the chicken from the oven and immediately brush it with the glaze and let it rest for 15 minutes before carving. Once carved the chicken pieces can be brushed with any remaining glaze, mixed with the juices from carving the chicken it makes a wonderful sauce. Soy Garlic Glaze Combine all the ingredients in a small saucepan and cook over moderate heat until the sugar dissolves and the glaze thickens. Set aside and reheat gently if needed before brushing over the chicken. Roasted Sweet Potatoes & Kale Most of the orange flesh sweet potatoes can be peeled and cut in advance of cooking, some of the white fleshed ones tend to discolor if cut too far in advance of cooking. Peel the potatoes, and cut in half lengthwise, then cut each half in lengthwise again and cut each quarter into 1” thick slices. Place in a bowl and drizzle with some oil to coat and a sprinkle of kosher salt and pepper. Spread on to a large rimmed baking sheet and cook on a rack underneath the chicken for 25 minutes. Kale Wash the kale and remove the center rib, dry the kale and cut into 1” thick pieces. Place in a bowl and add in the garlic and a light coating of the oil and massage the garlic and oil into the kale. The kale will only take 10- 12 minutes to cook and the oven temperature can be increased to 400 degrees if a crispy finish to the kale is preferred. Soy Glazed Butter Roasted Chicken .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM OVEN Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Succulent Steam Oven Turkey Breast RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eggplant Casserole with Pepper, Olives and Anchovies Broil and Convection Bake Mode A vibrant eggplant casserole with red and yellow bell peppers and olives, served elegantly. There are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven. Begin by slicing the eggplant, sprinkling the slices with salt then setting them aside for an hour or so. Now heat the oven in the Broil mode and broil the peppers, set them aside to cool before removing the skins. Then you can prepare the remaining ingredients and rinse the eggplant slices and bake them. Once the eggplant slices have been baked, then the ingredients are layered into a baking dish and baked for about 20 minutes. INGREDIENTS 2 medium eggplant, cut into ¼” thick slices 4 peppers, red, yellow, and orange, halved and seeded ¾ cup olive oil 3 tbsp pine nuts ¾ cup fresh breadcrumbs made from a rustic or sourdough loaf ¼ tsp dried oregano 2 tbsp chopped Italian parsley 6 anchovies ½ cup pitted black olives PREPARATION Slice the eggplant, arrange on a large rimmed baking sheet, sprinkle with Kosher salt, and set aside for an hour. Heat the oven in the Broil mode, at 475 degrees, the oven will come to temperature quickly in this mode. Cut the peppers in half lengthwise, remove the seeds and stem and flatten the peppers with the heel of your palm. Place the peppers on a foil-lined rimmed baking sheet and broil until the skins blacken. Remove the pan from the oven and set aside to cool. Drape a paper towel over the peppers to help sweat off the skins. When the peppers are completely cooled, removed the blackened skin and cut the peppers into thick strips. Meanwhile, heat a medium-sized skillet and add 2 tbsp of olive oil. Add the pine nuts to the pan and cook until gently browned then stir in the breadcrumbs and cook for a few minutes. Remove the pan from the heat, season with salt and pepper, and stir in the oregano and parsley. Heat the oven in the Convection Bake mode at 350 degrees. Rinse the eggplant slices and pat dry with paper towels. Spread the eggplant slices onto a rimmed baking sheet and drizzle with some olive oil, bake for 15 - 20 minutes until softened. Now you are ready to assemble the casserole. Lightly oil the casserole dish and begin with a layer of eggplant, top with a layer of peppers, then a layer of the breadcrumb mixture and a scattering of olives. Add the anchovies in a criss-cross pattern over the tops of the casserole and drizzle the remaining olive over the top. Bake for 15 - 20 minutes in the Convection Bake mode at 350 degrees. Serves 4 - 6 PRINT OUR RECIPE Eggplant Casserole .pdf Download PDF • 93KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM OVEN! Bake Classic Petite Baguettes Like a Pro RECIPE Broccoli and Cauliflower Gratin RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE How to Cook Artichokes in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Strudel Convection Bake Mode Convection Bake Apple Strudel This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. Enjoying this dessert the same day is recommended, which is why this recipe yields a smaller batch—just enough for six portions, especially when paired with ice cream. I used Fuji apples, but don't hesitate to experiment with any variety. Mixing in Granny Smith apples will add a delightful tartness that enhances the overall taste. While the original recipe called for ¾ cup of sugar, I reduced it to ½ cup. This dessert is perfectly sweetened without the extra sugar, thanks to the natural sweetness of the raisins. INGREDIENTS 3 apples ½ cup brown sugar ⅓ cup golden raisins 2TBS of flour for the mixture 1 tsp of cinnamon ¼ tsp salt 1 tsp raw sugar for sprinkling before baking (optional) 1 package frozen puff pastry, thawed per package directions 1 egg, lightly beaten and mixed with 1 tbsp milk (for brushing before baking) PREPARATION Heat the oven in the Convection Bake mode to 400 F/ 204 C) and line a rimmed baking sheet with parchment paper. Peel and core the apples. Roughly chop two apples or pulse them in a food processor; then, cut the third apple in half and slice it into ¼-inch slices. In a bowl, thoroughly combine the chopped apples, brown sugar, raisins, flour, cinnamon, and salt. Follow by adding the sliced apple to the mix. Place the thawed puff pastry on a lightly floured rolling mat and roll it out to form a 12" x 12" square. Cut the outer thirds of the puff pastry into approximately 1" (2.54 cm) strips. Position the apple mixture in the center of the pastry, leaving about 1" free at each end. Brush the outer parts of the strips with water. Starting from one end, fold the second right strip over the filling (you’ll leave the first and last strips for later). Take the left strip and fold it over the first one. Repeat these steps until you've used all the strips, then fold up the end of the strudel with the strips at both ends. Brush the pastry with the egg wash and refrigerate for an hour before baking. Bake for 35 to 40 minutes until golden. Makes 6 servings PRINT OUR RECIPE Convection Bake Apple Strudel .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here CHECK OUR OUR CONVECTION-STEAM RECIPES! Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Apricot Tomato Chutney RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Rustic fruit tarts are a popular dessert that are easy to assemble and quick to bake and the same concept can be used to create a delicious savory tart. This convection-bake tart with ham, leeks, and Boursin cheese is delicious and easy to make. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Savory Rustic Tart with Ham and Leeks Convection Bake Mode Rustic Tart with Ham & Leeks Convection Kitchen loves finding new and innovative ways to get the most out of your convection oven. One of our favorite recipes is a savory rustic tart with ham and leeks. Rustic fruit tarts are a popular dessert that is easy to assemble and quick to bake, and the same concept can be used to create a delicious savory tart. This tart is not only delicious but also has an elegant presentation that is sure to impress. With a little practice, making a short-crust pastry is very easy. Just make sure the dough has a nice pliable texture and that you rest it for at least 30 minutes. While the pastry is resting, you can saute the leeks and set them aside to cool. Because the tart is fairly thin and the pastry must bake through completely, I recommend baking it on the lowest rack of an electric oven. However, if you are baking this tart in a gas oven, please use rack position 2, counting up from the bottom . INGREDIENTS For the Pastry 1 ½ cups unbleached all-purpose flour 1 tsp kosher salt 1 ½ sticks (6 oz) chilled, unsalted butter, cut into small pieces ¼ cup ice cold water For the Filling 2 medium leeks, green tops removed, stems cut into thin slices 1 tbsp olive oil 1 tbsp butter 1 round Boursin cheese or other soft creamy cheese with herbs ½ cup grated Gruyere cheese 4 thin slices ham, cut into thin strips Filling ingredients PREPARATION To make the pastry, combine the flour, salt, and butter in the bowl of a food processor and pulse for about 15 seconds until the mixture resembles a coarse meal. Or combine in a bowl with a pastry cutter or two forks. Add the water in a steady stream with the motor running until the dough comes together in a ball. Turn the dough onto a lightly floured surface and roll it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to an hour. Wash the sliced leeks in warm water to remove any grit and dry thoroughly to prepare the filling. Heat a small skillet over moderate heat. Add the olive oil and butter, stir in the leeks, and sauté until softened. Keep the temperature moderate to avoid browning the leeks. Set aside to cool. Arrange the oven racks so you can place the tart on rack position one (electric ovens) or rack position two (gas ovens) and heat the oven in the Convection Bake mode to 350 degrees. Line a flat or rimmed baking sheet with a sheet of parchment or a silicone mat. Remove the pastry from the refrigerator and press it into a flat circle with the heel of your palm. Gently roll the dough out to a 12” circle on a lightly floured surface, and then transfer it to the prepared baking sheet. Spread the Boursin cheese over the pastry with an offset spatula, leaving a 1 ½” border around the edge. Spread the cooled leeks evenly over the cheese, and top with the chopped ham and Gruyere cheese. Fold the edges of the pastry in towards the center and brush the edge with the egg wash. Slide the pan into the oven and bake for 25 - 30 minutes until the crust is golden and the bottom of the pastry has baked through. Before removing the tart from the oven, gently leave the edge of the tart to make sure the bottom of the pastry has baked through Serves 4 Savory Rustic Tart with Ham and Leeks .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Artichokes in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Plum Cake with Cinnamon Sugar Convection Bake Mode Plum Cake baked in a Convection Oven This delicious plum-topped cake couldn't be easier to prepare; there is very little effort involved, yet the results are amazing. The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. As with most baking recipes, the original recipe was written to be baked using the Bake mode at 350F. However, I find I get great results baking the cake in convection and reducing the temperature by 25 degrees. Cake ingredients INGREDIENTS 1 ¼ cups all-purpose flour 1 tsp baking powder ¼ tsp salt 1 stick unsalted butter, room temperature ¾ cup granulated sugar 2 large eggs 1 tbsp lemon juice 1 tsp grated lemon peel 5 - 6 ripe plums, pitted and cut into ½" wedges 1 tbsp granulated sugar mixed with ¼ tsp ground cinnamon PREPARATION Heat the oven in the Convection Bake mode at 325 F/163 C Butter a 9" spring form pan. Whisk the dry goods together in a small bowl and set aside Beat the butter with an electric mixer for a few minutes until fluffy, then beat in the sugar. Beat for a few minutes, then add the eggs one at a time, followed by the lemon peel and juice, beating well to incorporate after each addition. Add the flour mixture and beat until well mixed. Scrape down the sides and spread the batter into the prepared pan. Arrange the prepared plums in concentric circles over the top of the batter and sprinkle with the cinnamon sugar mixture. Bake for approximately 50 minutes until the tester comes out clean. Allow the cake to cool in the pan for 10 minutes before releasing the pan sides. Makes eight servings PRINT OUR RECIPE Plum Cake .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM COLLECTION Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE Herbed Mushroom Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This creamy Corn Casserole with Green Onions is easy to prepare and is great to ser with BBQ chicken or pull pork. It makes a wonderful side dish YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Corn Casserole with Green Onions Convection Bake or Convection Roast Mode Golden corn casserole, roasted vegetables, and crispy chicken tenders are ideal sides for BBQ chicken or pulled pork. This easy to prepare corn casserole is a great accompaniment to serve with BBQ chicken or pulled pork and makes a wonderful side dish to include in a buffet. 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. Ingredients 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 Preparation 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. WANT TO LEARN MORE? Click Here MORE CASSEROLE DISHES FROM OUR STEAM OVEN! English Muffin Poached Egg Pizza RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Broccoli and Cauliflower Gratin RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Fish Pie with Wild Cod and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 A Culinary Delight: Convection Baked Sockeye Salmon Convection Bake, Convection Roast Grilled salmon fillet topped with lemon slices and herbs, served with roasted vegetables. Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. When salmon is cooked at high temperatures, a naturally occurring protein called albumin coagulates in white blobs on the surface of the cooked fish. It’s not the prettiest sight; however, the flavor of the fish is not adversely affected. One way to avoid this is to cook the salmon at a lower temperature. In order to cook a complete meal including seasonal vegetables, I find it’s best to cook the vegetables at a higher temperature first. Then, the oven temperature can be lowered to cook the salmon. If you prefer the flavor of salmon cooked at a high temperature, a smear of mayonnaise infused with lemon zest and herbs is an easy way to maintain moisture in the fish. I roasted a medley of baby carrots, asparagus, and spring onions to serve with the salmon, then added the salmon for the final 8 minutes of cooking time once I had lowered the oven temperature. To cool the oven quickly to cook the salmon at a low temperature, reduce the oven temperature and leave the oven door ajar for a few minutes before adding the salmon. Of course, if you have two ovens, you can set each one to the appropriate temperature. INGREDIENTS 1 filet of sockeye salmon, 1lb (454 g) 1 lemon, zested and cut into quarters ¼ tsp seasoning blend with garlic Olive or avocado spray oil ½ lb (227g) baby carrots, cut in half lengthwise ½ lb (227g) asparagus, trimmed 1 bunch spring onions, trimmed and cut in half lengthwise Recipe ingredients. PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 365°F / 185°C. Place the salmon on a rimmed baking tray lined with foil or sprayed with a bit of oil. Combine the lemon zest, seasoning, and oil with some salt and pepper and spread over the salmon. Set the salmon aside. Reserve the lemon quarters to serve with the cooked salmon. Coat the carrots and spring onions lightly with some oil and spread onto a rimmed baking sheet. Place in the oven and bake for 10 minutes. When the timer has elapsed, add the asparagus to the tray, turning to coat it with the oil in the pan. Then, cook for 5 minutes. When the 5-minute timer has elapsed, reduce the oven temperature to 365°F / 185°C. Add the salmon to the oven and cook for approximately 8 minutes until firm to the touch. Serves 2 Note: Any extra salmon combined with a salad is delicious. PRINT OUR RECIPE A Culinary Delight Convection Baked Sockeye Salmon .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES Lobster Mac' n Cheese RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Slow Roasted Salmon RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With few ingredients: Chocolate, eggs, , sugar, almond meal and 1/2 cake flour, you can bake successfully in your convection oven this famous chocolate cake by Julia Child. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Almond Cake - The Queen of Sheba Convection Bake or Bake Mode A chocolate cake dusted with powdered sugar and adorned with fresh raspberries, ready to be served. Convection creates the perfect texture for this light melt-in-your-mouth chocolate almond meal cake made popular by Julia Child. This is one of those recipes that requires good choreography to move smoothly through the steps, so you definitely want to begin by preparing the cake pan and assembling all the ingredients. The chocolate mixture needs to be warm in order to smoothly incorporate the whipped egg whites and at that point, you will also be adding other ingredients so there are few intense minutes when a lot happens at once. The chocolate can be melted in the microwave or over simmering water and be sure the coffee is warmed before stirring it into the chocolate to avoid the chocolate from seizing up. The cake bakes well in either the Convection Bake mode with a temperature reduction of 25 degrees or in the Bake mode with no temperature reduction. INGREDIENTS 3 oz semi-sweet baking chocolate 1 oz unsweetened chocolate 2 tbs warm black coffee 4 oz unsalted butter cubed, room temperature ½ cup granulated sugar 3 (large) egg yolks 3 (large) egg whites, room temperature ¼ tsp cream of tartar Pinch of salt 2 tbs extra fine sugar (Bakers sugar works well) ⅓ cup blanched almonds ground with 2 tbs sugar or almond meal ¼ tsp almond extract ½ cup plain cake flour scooped, leveled, and sifted PREPARATION Arrange the oven racks to bake the cake on rack position 2 counting up from the bottom. Heat the oven, Convection 300F, (148C) or Bake 325F (163C). Lightly butter an 8” cake pan and sprinkle with a light dusting of flour, tapping out the excess. Beat the butter for a minute then add the sugar and beat for a few minutes then beat in the egg yolks. Set the mixture aside and clean the bowl and beaters if also needed to whip the egg whites. Beat the egg whites until they are foamy then beat in the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the 2 tbs of sugar and continue beating until stiff shining peaks are formed this will take approximately 8 minutes. While the eggs are beating melt the chocolate and combine it with the warm coffee, egg yolk mixture, ground almonds, and almond extract. The chocolate needs to be warm to smoothly incorporate the whipped egg whites. Stir a quarter of the whipped egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of flour, rapidly and with a light hand fold in the egg whites. Turn the batter into the prepared pan and place it in the preheated oven and bake for 25 minutes. The cake should be slightly puffed and set around the edges but still moist in the center. The recipe notes state the cake should not be baked dry. Cool the pan on a cooling rack for 15 minutes before unmolding the cake onto the rack and cooling it to room temperature before serving. (Note: 25 minutes of baking time was too long in my 24” oven but should be fine in a 30” or larger oven). PRINT OUR RECIPE Chocolate Almond Cake - The Queen of Sheba .pdf Download PDF • 404KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES COOKED WITH STEAM! Steam Oven Caramel Bread Pudding Delight RECIPE Vanilla Creme Brulee RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾  hours. When you are cooking something like a lamb shoulder roast in Convection, you can cook another dish at the same time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese Convection Mode (True Convection) A perfectly roasted lamb shoulder seasoned with herbs, ready to be served on a rustic wooden cutting board. One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor. And when you are cooking something like a lamb shoulder roast that will be in the oven for quite some time, consider if you can cook another dish, or even a dessert at the same time. In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾ hours. I am also baking a hazelnut pear cake that cooks at 300 degrees for approximately 50 minutes, so I will add that to the oven at the same time. If the lamb is beginning to feel nice and tender after 1 ¾ hours, I will increase the oven temperature to 375 to finish cooking the lamb for approximately 15 minutes. Once the temperature is increased vegetables to serve with the meal can be added to the oven. INGREDIENTS For the Lamb 1 - 2lb lamb shoulder roast 1 - tablespoon olive oil 1 - teaspoon herb’s de Provence OR 1 - tablespoon chopped fresh rosemary 4 - cloves garlic, minced Kosher salt & pepper For the Greens 1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces 3 - cloves garlic, minced 1 - tablespoon olive oil 1 - bunch broccolini, stems trimmed 1 - 14oz can chickpeas drained and slightly dried out Dash of dried red chili (optional) 4 - oz Feta cheese, sliced PREPARATION For the Lamb Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking. Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 45 mins. Increase the heat to 375 and cook for 15 minutes, until the roast is nicely browned and the meat is very tender. Remove the roast from the oven and set aside to rest before carving. The internal temperature of the roast should be at 145 degrees and will rise at least ten degrees while the roast is resting. For the Greens Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet. Bake at 375 for 10 - 12 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt. Click here for the Chocolate Cake with Pears and Hazelnuts . PRINT OUR RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese .pdf Download PDF • 397KB WANT TO LEARN MORE? Click Here MORE DELICIOUS OPTIONS COOKED WITH STEAM! How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There are three elements in a lemon meringue pie: the crust, the lemon curd filling, and the fluffy meringue. To ensure each one bakes perfectly, use the same tools as a professional baker and choose the Convection Bake mode in your oven.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lemon Meringue Pie Convection Bake Mode Lemon Meringue Pie Professional bakers use convection ovens because the circulating heated air cooks food evenly, ensuring outstanding results. Because convection cooks from the edge to the center, this recipe reduces the baking temperature by 25 degrees. There are three elements in a lemon meringue pie: the crust, the lemon curd filling, and the fluffy meringue. To ensure each one bakes perfectly, use the same tools as a professional baker and choose the Convection Bake mode in your oven. Be sure to let the eggs come to room temperature and separate them carefully. Ensuring the whites have no traces of yolk makes all the difference in achieving those perfect peaks. Using superfine or Bakers sugar is also recommended when making meringue. Recipe ingredients For the Crust 1 1/2 cups unbleached all-purpose flour 1/8 tsp salt 4 oz cold, unsalted butter cut into small cubes 1/4 cup granulated sugar 1/4 cup ice-cold water Combine the flour, salt, butter, and sugar in a food processor bowl and pulse to combine. With the motor running slowly, add the water and mix until a ball forms. Scrape the mixture onto a lightly dusted rolling mat and press into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight. When ready to continue, let the pastry sit outside the refrigerator for 20 minutes to soften slightly. Roll the pastry to a 12" circle on a lightly flour-dusted pastry mat and place it in a 9" pie pan. Trim the overhang, crimp the edges, and place the prepared pan in the freezer. Meanwhile, arrange the oven racks so you can bake on the lowest rack (for gas ovens, I recommend rack position two) and the upper racks, leaving plenty of room for baking with the meringue topping. Heat the oven in the Convection Bake mode to 350 F. Line the prepared pan with parchment and pastry baking weights and bake for 20 minutes until the crust is lightly golden. Set aside to cool before removing the pastry weights. Reduce the oven temperature to 325 F and move on to making the filling. For the Filling 1 1/3 cups water 1 cup granulated sugar 1/3 cup cornstarch 1/4 tsp salt 1 tbsp lemon zest 1/2 cup fresh lemon juice 5 large egg yolks, beaten 2 tbsp unsalted butter Combine all the ingredients except the egg yolks and butter in a heavy saucepan over medium heat and cook until the mixture thickens and bubbles. When the mixture has thickened, reduce the heat to low. Whisk the egg yolks and very slowly add a few spoons of the liquid from the pan to the eggs, then very slowly whisk this mixture into the pan. Increase the heat to medium and cook the mixture for another 4 - 5 minutes until it is very thick and large bubbles burst to the surface. Remove from the heat, whisk in the butter, and spread the filling into the prepared pie shell. For the Meringue 5 large egg whites 1/2 tsp cream of tartar 1/2 cup superfine or Bakers sugar 1/8 tsp salt In a stand mixer fitted with a whisk, beat the egg whites and cream of tartar on medium speed for a minute. Increase to high speed and whisk for approximately 4 minutes until soft peaks form. Add the sugar and salt and continue beating for another 2 minutes until the egg whites are stiff and glossy. Spread the meringue over the filling to the edge of the crust so the filling is completely covered, and swirl the meringue into a decorative pattern with the back of a spoon. Slide the pie into the oven and bake for 20 - 25 minutes until the meringue is lightly browned. Cool the pie on a cooling rack for at least an hour before serving, or chill it once cooled for 2 - 4 hours before serving. This pie is best served the day it is baked; however, my "extra" slices were still very good after two days in the refrigerator. Makes eight slices Note: Compostable plastic wrap is available at Whole Foods. PRINT OUR RECIPE Lemon Meringue Pie .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM THE STEAM PAGE! Chocolate Flan RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Roasted Halibut Fillet RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting Peppers in a convection oven is the easy mess free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Roasted Peppers Convection Broil Oven Roasted Peppers as appetizers Roasting Peppers in a convection oven is an easy mess-free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. Once roasted and the skins are removed, the peppers take on a rich, luscious texture and flavor. These flavorful roasted peppers can be added to egg dishes, salads, pasta dishes, or just served as an appetizer on crostini best of all, you can roast 4 or 5 peppers at one time using the Broil mode in your Convection oven. Ingredients 4 peppers in a variety of colors make for a wonderful presentation Preparation Arrange the oven racks so that the top rack is close to the Broil element but far enough away so that the peppers do not come into contact with it. If your oven has an extension rack, use that rack, as it makes it very easy to move very hot trays in and out of the oven. Heat the oven in the Convection Broil or Broil mode to 475 F. Line a small shallow-rimmed pan with foil, shiny side down. Slice the peppers in half lengthwise and discard the seeds. Cut away any thick parts of the membrane, turn the peppers over, and flatten them with the heel of your palm. Don't worry if the pepper cracks a little around the edges. Oven roasted peppers Place the tray with the pepper in the oven and cook for approximately 8 minutes or until the skin is charred. Remove the tray from the oven and place it on a trivet; cover the peppers with a double fold of paper towels or a small brown paper bag, and let them rest for at least 10 minutes. Once the peppers have cooled and rested, the charred skin should separate easily from the flesh. In the refrigerator, roasted peppers can be stored in a clean jar covered with olive oil for a week to 10 days. If you have a Steam oven, you can use the Steam mode to sterilize jars for storage to ensure they are stored in a pristine environment. Discard the peppers if you notice any bubbles forming in the jar towards the end of the storage time. If you store the peppers with chopped fresh garlic and herbs, be sure to consume the peppers within four days. Oven Roasted Peppers .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This spicy subtly sweet smear makes a terrific easy sauce for a broiled salmon with honey mustard glaze, served with steamed vegetables. A quick and easy meal YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Salmon with Honey Mustard Glaze Convection Broil Mode This spicy subtly sweet smear makes a terrific easy sauce for salmon, served with a side of steamed vegetables it’s a flavorful easy meal. Atlantic salmon with a higher fat content works best for broiling however a leaner salmon will also work with reduced broiling time. Many ovens require only a five minute pre-heat when using the Broil Mode and remember to always broil with the oven door closed. A seared salmon fillet on sautéed spinach, garnished with fresh herbs and lemon wedges on a white plate. INGREDIENTS 1 - filet of salmon with or without skin ¼ - cup Whole Grain Dijon mustard ¼ - cup honey 2 - tablespoons creamed horseradish PREPARATION Combine the mustard, honey and horseradish together and chill for a few minutes to make it easier to spread without sliding off the fish. Place the oven rack on the 2nd rack from the top and preheat the oven in the Convection Broil Mode to High or 480 degrees. If your oven has a gas broiler you will only have a Broil option with no temperature setting. Line a rimmed baking sheet with foil, shiny side down. Place the salmon on the pan and spread the smear evenly over the salmon. Broil for 6 - 8 minutes until the glaze begins to change color. If the salmon fillet is quite thick then move the tray to a lower rack away from the intense heat in the top of the oven and leave it in the oven for another few minutes till firm to the touch in the thickest part. Serves 4 - 6 Broiled Salmon with Honey Mustard Glaze .pdf Download PDF • 248KB WANT TO LEARN MORE? Click Here MORE SEAFOOD FROM OUR STEAM PAGE Hot Corned Beef Sandwich RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Potato Calamari Salad with Capers RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Salmon Salad Niçoise RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!