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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! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I KNOW I HAVE A CONVECTION OVEN? FAQ PAGE How What Why Do How do I know I have a convection oven? First, you will find the convection modes in the control panel such as convection bake, convection roast, convection broil, etc. Another easy way to tell if you have a convection oven is to look inside your oven. If you see a fan behind a steel plate in the back wall of the oven then you have a convection oven. Convection Fan: only the heating elements around the fan are active on this mode Convection Roast Mode Fan and Heating Elements OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

An enchilada casserole is quick to assemble and a delicious way to use up extra cooked turkey, even if you only have a small amount. A quick sauté of onions, garlic, and jalapeño peppers, combined with some cumin, black beans, and enchilada sauce, is all you need for the base. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Turkey Enchiladas Convection Bake Mode Golden-baked turkey enchiladas topped with melted cheese and fresh herbs in a baking dish. An enchilada casserole is quick to assemble and a delicious way to use up extra cooked turkey, even if you only have a small amount. A quick sauté of onions, garlic, and jalapeño peppers, combined with some cumin, black beans, and enchilada sauce, is all you need for the base. Once prepared, the filling is rolled in tortillas and topped with more enchilada sauce and shredded cheese, then the casserole is heated in the oven. Since enchiladas freeze well, you can make one large casserole or portion them into several small containers to have on hand for later. INGREDIENTS 1 tbsp olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 1 jalapeno pepper, finely chopped 1 tsp ground cumin powder 1 15-oz can black beans 1 28-oz can of enchilada sauce 3 cups chopped cooked turkey ¼ cup chopped cilantro (optional) 1 cup shredded asadero or cheddar cheese 1 cup shredded Monterey Jack cheese Cotija cheese for garnish (optional) 10 - 12 corn tortillas PREPARATION Heat the oven to 350°F/175°C in the Convection Bake mode. Spread about ⅔ cup of the enchilada sauce in the bottom of a 9x13 casserole pan and set aside. Heat a medium-sized pan over moderate heat. When the pan has heated, add the oil and onions and sauté over moderate heat until softened. Stir in the garlic, jalapenos, and cumin and cook for a few minutes, taking care not to burn the garlic. Stir in the black beans and about 1 cup of the enchilada sauce and bring to a gentle simmer. Stir in the turkey and cook for a few minutes to combine. Remove the pan from the heat, then stir in ½ cup of each of the cheeses and half of the cilantro. To assemble the enchiladas, add approximately 1 tablespoon of enchilada sauce down the center of a tortilla, add about 2 tablespoons of the cooked mixture, and roll up the tortilla, tucking in the sides to make a neat packet. Place in the prepared pan and repeat until the pan is full. Spread the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese. Bake the pan uncovered for 30 minutes, until it bubbles. If the pan is very full, place it on a rimmed baking sheet to prevent the mixture from spilling over. Garnish with the remaining fresh cilantro and cotija cheese before serving. Serves 6 - 8 Note: For best results, shred the cheese by hand from a block, and combining the two cheeses prior to use will ensure even distribution. PRINT OUR RECIPE Convection Baked Turkey Enchiladas .pdf Download PDF • 270KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Caramel Bread Pudding Delight RECIPE How to Cook Prime Rib in the Steam Oven RECIPE BBQ Pulled Turkey RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Turkey Pieces RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting lean tender cut such as trip-tip at low temperatures in convection is a revelation. Yes the cooking time is longer, but the flavor and texture of the meat is far superior than using higher temperatures. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Roast a Tri-Tip at a Low Temperature in Convection Broil and Convection Roast Mode Roasted Trip-Tip at a Low Temperature in Convection Roasting lean tender cuts of meat at low temperatures in convection is a revelation. Yes the cooking time is longer; however, the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor. INGREDIENTS 1- 2 ½ lb. tri tip roast 2 - tbsp olive oil 1 - tbsp BBQ seasoning such as Kinders ½ - tsp kosher salt Broiled Tomatillo Salsa 4 - tomatillo’s husks removed, cut into quarters ½ - white onion, cut into ½ “ slices 1 - jalapeno pepper, seeds removed, roughly chopped 2 - cloves garlic 1 - lime, juiced ¼ - cup cilantro leaves, chopped Salt Roasted Potatoes and Peppers 2 - lbs. red or golden potatoes, washed, dried and quartered 2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces ½ - white onion, peeled and cut into 2” pieces 2 - tbsp olive oil ½ - tsp dried oregano PREPARATION Meal Preparation Plan The Tomatillo salsa is cooked at a high temperature using the Broil mode, so this definitely needs to be made in advance so the oven can cool down before cooking the meat. A 2 ½ lb. Tri Tip roast cooked at low temperatures will take approximately 40 minutes; you can monitor the internal temperature with the oven meat probe if your oven has that feature. The roasted vegetables are added to the oven approximately halfway through the cooking time, and they will cook at a low temperature for 25 minutes and at higher temperatures for 15 minutes. Broiled Tomatillo Salsa Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion, and jalapeno and spread onto the prepared baking sheet. Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees. (When using the Broil Mode, the oven only requires a 5-minute preheat time, none for a gas oven.) Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice, and chopped cilantro leaves. Taste and add salt as needed. Low-Temperature Roast Tri-Tip Heat the oven to 300 degrees in the Convection Roast Mode and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position. Combine the oil and seasoning in a small bowl and rub into the tri-tip. Place the tri-tip on a rimmed baking sheet, and if using the oven meat probe, insert the sensor into the thickest part of the meat. Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees, and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time, and the timer set for 30 minutes to monitor their cooking time. When the meat has finished cooking, please remove it from the oven and set it aside to rest for 10 minutes before slicing. Note: if the internal temperature of the meat is reached before the potatoes are cooked, the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes. Roasted Potatoes and Peppers Combine all the ingredients in a medium bowl and only add salt to taste before placing in the oven. Spread the ingredients onto a rimmed baking sheet and put them in the lower part of the oven when the timer for the low-temperature roasting has elapsed and the temperature has been increased to 375 degrees. Set the timer for 30 minutes for the vegetables. Even though a Tri Tip cooked this way is spectacular, it’s still important to carve it correctly across the grain so it’s not tough. If in doubt, check out one of our great YouTube tutorials. This meal serves 4 - 6 people. How To Roast a Trip-Tip at a Low Temperature in Convection .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Japanese Eggplant & Grilled Pork Blade Steak Convection and Convection Broil A beautifully arranged meal of tender meat, roasted eggplant, fresh greens, chilies, and scallions on a patterned tablecloth. Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. This recipe demonstrates how to make good use of the Convection Broil mode in your oven. I began by roasting the eggplant in the Convection mode, then changed the mode to Convection Broil and added the pork blade steak. The benefit of using the Convection Broil mode is that the eggplant could continue cooking in Convection while the pork was being cooked by the powerful direct heat of the broiler. I prepared this meal in a Speed oven that has Microwave, Convection, and Broil modes but this meal can also be prepared using the Convection Broil mode in a larger Convection oven. This meal could also be prepared with boneless skinless chicken thighs, salmon, or skirt steak if you prefer. INGREDIENTS For cooking the eggplant 2 Japanese eggplant, cut into 1” chunks 1 tbsp toasted sesame oil 1 tbsp peanut oil 3 cloves garlic, coarsely chopped 1 tbsp minced fresh ginger Sauce for serving the eggplant ¼ cup tamari or soy sauce 2 tbsp rice vinegar 2 tbsp Mirin cooking wine or dry Sherry 2 tsp cornstarch Garnish for serving the eggplant 4 scallions, white part only, finely chopped Finely sliced hot red chili (optional) Fresh chopped cilantro for serving, optional For the pork blade steak 1 pork blade steak, approx. 12 oz 1 tsp Chinese 5-spice powder 1tsp peanut oil PREPARATION Heat the oven in the Convection or Convection Roast mode and set the temperature to 375F (190C). Place one oven rack close to the Broil element and the other rack in the middle of the oven. Toss the cubed eggplant with the sesame and peanut oils and the garlic and ginger. Spread the eggplant onto a rimmed baking sheet and place it on the middle rack in the oven. Set the timer and cook the eggplant for 20 minutes. Meanwhile, prepare the sauce and the garnish and season the pork blade steak. Place the blade steak on a foil-lined rimmed baking sheet. When the timer has elapsed change the oven mode to Convection Broil 475F (246C) and slide the pork into the oven. Cook the pork for 5 - 6 minutes on the first side then turn it and cook for another 4 - 5 minutes. Set the pork aside to rest for a few minutes before slicing, drizzle the eggplant with the sauce and add the garnish before serving. Serves 2 Roasted Japanese Eggplant & Grilled Pork Blade Steak .pdf Download PDF • 380KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES COOKED WITH STEAM! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets.   YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Scones with Bacon and Cheddar Cheese Convection or Convection Bake Mode Scones with Bacon and Cheddar Cheese In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes. This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain. INGREDIENTS 4 slices cooked bacon, chopped 3 cups unbleached all-purpose flour 1 tbsp baking powder 1 tbsp sugar 1 tsp salt 1 stick cold unsalted butter, cut into small cubes 1 ½ cups sharp cheddar cheese, grated (approx 6 oz) 4 green onion, thinly sliced Freshly ground pepper to taste 1 cup heavy cream + 2 tbsp for brushing the scones before baking PREPARATION Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly. Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven. Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container. Makes 16 PRINT OUR RECIPE Scones with Bacon and Cheddar Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE STEAM BAKING RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Braised Duck Legs with Polenta Casserole Convection Bake or Convection Roast Mode A beautifully roasted chicken leg served alongside creamy polenta topped with sautéed mushrooms and greens. Crispy skinned braised duck legs pair really well with creamy polenta, and if both dishes can be cooked at the same time in the oven, well, why not. What a great way to make good use of a Convection oven. Actually, I was skeptical about cooking polenta in the oven but decided it was worth a try since it can be tricky cooking it on the cooktop. Fortunately, it was a success! You will need an oven safe skillet that you can use to sear the duck legs in before placing it in the oven as well as an oven safe pan or casserole dish for the polenta. The mushrooms can also be roasted in the oven or on the cooktop. Because the duck legs are not covered during the cooking the skin continues to brown and crisp while the meat simmers in the liquid until meltingly tender. Another easy and delicious Convection Meal. INGREDIENTS 4 - whole duck legs 1 - teaspoon kosher salt ½ - teaspoon herbs de Provence 1 - tablespoon vegetable oil 4 - cloves garlic, smashed ½ - cup red wine ½ - cup chicken stock Oven Polenta 1 - cup polenta 4 - 6 - cups of water or milk and water combined 2 - tablespoons butter Salt PREPARATION Preheat the oven in the Convection Bake or Convection Roast Mode 325 degrees. Arrange the oven racks so the duck can be in the upper part of the oven and polenta in the lower part. Pat the duck legs dry with paper towels and season with the salt and herbs de Provence. Heat a 10 - 12” oven-proof skillet over moderate heat, add a little vegetable oil and place the duck legs in the skillet top side down. Leave the legs undisturbed to render their fat and begin to crisp, maybe 5 - 6 minutes, turn and repeat on the other side. Remove the pan from the heat and carefully remove the duck legs and pour off most of the fat leaving a light coating in the pan. Return the pan to moderate heat and soften the garlic for a minute or so, then add the red wine and stock and cook for a few minutes. Return the duck legs to the pan and place uncovered in the oven. Plan to cook the duck legs for at least 1 ½ hours or maybe longer if they are very meaty, the polenta will cook in about 50 minutes, so it can be added to the oven later. Oven Polenta Note - I started with 4 cups of water but added another cup at about the 40 minute mark because I wanted a creamier softer polenta. Less water will yield a stiffer polenta. Combine the polenta and 4 cups of water with the butter and salt to taste in an oven-proof casserole. Place in the oven under the duck and cook uncovered for approximately 50 minutes until smooth, adding more water as needed. Serve with garlicky roasted mushrooms and a crisp winter salad. Serves 4 Braised Duck Legs with Oven Polenta & Roasted Mushrooms .pdf Download PDF • 114KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

"Osso buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco Convection or Convection Bake Mode "Osso Buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor to this slowly cooked dish and is a wonderful treat to scoop out and savor. Veal is not readily available in all markets; however, this dish can also be made with beef shanks, which are more easily found. The recipe I use is a traditional Milanese recipe that requires only butter, white wine, chicken stock, and tomatoes. The key is to serve this simple braise with Gremolata, that flavorful mixture of chopped fresh parsley, garlic, and lemon zest. First the shanks are browned on the cooktop in a wide, shallow, oven-safe pan. Once browned, the wine is added and reduced; then the tomatoes are added, and after a further reduction, the stock is added; the dish is covered and placed in the oven for 1 ½ - 2 hours. It’s such a simple preparation but so flavorful. Using convection does not reduce the cooking time. However, the circulating convection heat is ideal for maintaining a consistent level of heat in the pan, and you can also cook another dish at the same time if needed. Osso Buco is typically served with Risotto Milanese, which can also be cooked in a covered pan or uncovered in a steam oven. Recipe ingredients. INGREDIENTS 4 pieces beef or veal shank about 1” thick 3 oz unsalted butter ½ cup dry white wine ½ cup chicken stock 1 28-oz can of whole peeled tomatoes For the Gremolata ¼ cup Italian parsley, finely chopped 1 large clove garlic, finely minced 1 lemon zest only PREPARATION Heat the oven in the Convection or Convection Bake mode to 325 F/ 160 C. Heat a wide, shallow oven-safe pan with a tight-fitting lid over moderate heat. Add the butter, and when sizzling, place the shanks into the pan. Cook over moderate heat until evenly browned, then gently turn the shanks over and brown the other side. Handle the shanks gently to avoid the marrow falling out of the bone. Once both sides are browned, add the wine to the pan, lower the heat, and reduce for 8 - 10 minutes. Osso Buco sizzling in the pan, ready for the rest of ingredients. Add the tomatoes, crushing them in your fingers as you add them to the pan. Continue cooking for another 10 minutes over medium heat until they reduce slightly, then add the stock. Cover the pan and place it in the oven. Cook for 1 ½ - 2 hours until the meat is tender and ready to fall off the bone. Meanwhile, combine the finely minced parsley, garlic, and lemon zest and set aside. Serve the Osso Buco over risotto or polenta with a generous garnish of the Gremolata. Serves 4 PRINT OUR RECIPE Beef Shank Osso Buco .pdf Download PDF • 408KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? Hot Corned Beef Sandwich RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Braised Chicken with Lemon and Cilantro RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower Convection Roast or Convection Bake Mode This convection meal is a breeze to prepare, with roasted cauliflower, vibrant peppers, and savory meatballs ready in no time! Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures. Once the seasonings are added to the ground lamb, it only takes a few minutes to roll them into meatballs or the more traditional cigar shape. The kofta is loaded with flavor, so I find it’s best not to add too much spice to the vegetables, so I keep them simple. Also, I recommend roasting the vegetables and kofta on separate trays so the vegetables can achieve a nice crisp finish. INGREDIENTS For the kofta: 1lb (500 g) ground lamb 1 small yellow onion, grated 2 cloves garlic, grated or minced 2 tbsp chopped cilantro 2 tsp ground cumin 2 tsp paprika 2 tsp ground coriander 1 tsp cinnamon 1 tsp kosher salt ½ tsp cayenne pepper ¼ cup panko breadcrumbs For the cauliflower: 1 head cauliflower, quartered, core removed, each quarter cut into ½” thick slices 1 red pepper, seeds and thick membrane removed, cut into ½” thick strips 1 yellow pepper, prepared as noted above ½ red onion, cut into ¼” slices ½ tsp dried oregano or Italian seasoning 2 tbsp olive oil Recipe ingredients. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 400°F/205°C. Combine the ground lamb with the seasonings and breadcrumbs, and roll it into cylinders or meatballs. Arrange them on a parchment—or foil-lined shallow baking tray. Combine the vegetables with the olive oil and seasoning and spread onto another shallow baking tray. Efficient cooking: Roasted cauliflower and bell peppers alongside meatballs, ready to be baked simultaneously for a quick and flavorful meal. Place the tray with the vegetables on the lower rack in the oven and slide the tray with the kofta in on the upper rack. Set the timer for 20 minutes. The kofta should be glossy and firm to the touch, while the vegetables should be caramelized on the edges. Serves 4 PRINT OUR RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower .pdf Download PDF • 423KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe is for Boston-style baked beans and uses chopped bacon for flavor; however, you can omit the bacon or add frankfurters towards the end of the cooking if you prefer. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Boston Style Baked Beans Convection Bake Mode Boston-style baked beans fresh from the convection oven, served with golden cornbread muffins. Oven-baked beans are easy to prepare, cook fairly quickly, and make for a delicious warm-weather meal. In this recipe, I used dried pinto beans that I soaked overnight, then cooked for approximately 1 ½ hours. You can easily substitute canned beans if preferred, though you would need at least 5 15-oz cans. The cooked beans are then combined with the remaining ingredients and baked in the oven for approximately 40 minutes. I baked some corn muffins in the oven alongside the beans and served the meal with some sauteed collard greens for another easy convection meal. This recipe is for Boston-style baked beans and uses chopped bacon for flavor; however, you can omit the bacon or add frankfurters towards the end of the cooking if you prefer. INGREDIENTS 1 lb dried pinto beans, soaked overnight and simmered until tender ½ lb thick-cut bacon, cut into ½” pieces 1 medium yellow onion, cut into ½” dice 3 cloves garlic, smashed 1 cup ketchup ⅓ cup maple syrup ¼ cup apple cider vinegar 2 tbsp molasses 2 tbsp dried mustard powder 2 bay leaves Salt and pepper PREPARATION Rinse the dry beans and sort them to remove any stones or debris. Place the beans in a large saucepan with enough water to cover them by 3” overnight or for 6 - 8 hours. When ready to cook, drain the beans, return them to the saucepan with 8 cups of water, bring the water to a gentle boil, and simmer for 1 ½ hours. To bake the beans, preheat the oven to 350°F (175 °C) in the Convection Bake mode. Heat a large skillet over medium heat, add a light film of oil to the pan, then add the bacon and onion and sauté until the onion has softened and the bacon has browned on the edges. Stir in the garlic and cook gently for a few minutes. Combine the remaining ingredients in a large Dutch oven with a tight-fitting lid, then stir in the beans and the onion-bacon mixture. Season with salt and pepper, then bake, covered, for 40 minutes. Serves 6 - 8 PRINT OUR RECIPES Oven Boston Style Baked Beans .pdf Download PDF • 427KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Risotto with Asparagus, Leeks and Proscuitto RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I roasted cauliflower for soup and butternut squash for a simple side dish with sauteed spinach and white beans. I also made some spicy cheese crackers to serve with the soup. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower Soup Convection Bake Mode and Convection Roast Mode Great soup for winter Vegetables roasted in Convection caramelize beautifully, developing a greater depth of flavor, perfect for adding to soups. Some soups require chopping of many ingredients, and others are extremely simple to prepare. The key to a delicious soup is, of course, a good stock. In this recipe, cauliflower florets, tossed with garlic and seasoning, are roasted in Convection and then added to the soup base that has been prepared on the cooktop. The soup base is simple sauteed leeks and chicken stock, but once blended with the roasted cauliflower, the flavor meld to create a delicious soup. Great soup for winter I have included a recipe for spicy cheddar cheese crackers that are delicious on their own or served with soup. INGREDIENTS Roasted Cauliflower Soup 1 medium-head cauliflower, coarse stem removed, cut into 1" thick slices or florets 2 cloves garlic, minced 1/4 tsp mixed Italian seasoning 2 tbsp olive oil 1 large leek, trimmed, washed thoroughly, and sliced 1 tbsp olive oil + 1 tbsp butter 6 cups chicken, turkey, or vegetable stock 1 tbsp chopped chives Spicy Cheese Crispies ½ cup butter softened 1 ¼ cups shredded extra sharp cheese 1 cup all-purpose flour ½ teaspoon salt ¼ teaspoon cayenne pepper 1 ¼ cups rice crisp cereal (I got at TJs) PREPARATION The Soup Mix the prepared cauliflower, garlic, Italian seasoning, and oil onto a rimmed baking sheet. Heat the oven in the Convection Roast Mode 400 - 425 degrees and roast for 20 - 25 minutes until the cauliflower begins to caramelize and is soft. Stir once during the cooking to avoid over-browning on one side. Meanwhile, heat a 2-qt capacity saucepan on moderate heat and add the remaining olive oil and butter. When the butter is sizzling, stir in the leeks and cook over moderate heat to soften. Add the stock and bring to a gentle simmer. Stir in the cooked cauliflower and simmer for 5 minutes, then puree till smooth. Taste and add a sprinkle of sea salt and freshly ground pepper, and garnish with chopped chives. Spicy Cheese Crackers These crackers are very easy to make. Once combined, the batter needs to be rolled into a log and refrigerated for an hour or overnight before slicing and baking, so plan ahead. Since they are baked at 325 degrees Convection, they can be baked before or after the vegetables are roasted. The surprise ingredient of rice krispies gives these cookies a nice crunch. Beat the butter and cheddar cheese in a large bowl till blended. Whisk the flour, salt, and cayenne together in another bowl and gradually beat into the cheese mixture. Stir in the Rice Krispies, then turn onto a lightly floured surface and knead into a stiff dough. Shape the dough into an approximately 7" long roll, wrap it in plastic, and refrigerate for at least one hour or overnight. Heat the oven Convection 325, cut the cookies into ¼" slices, and place 1" apart on an ungreased cookie sheet. Bake for 14 - 16 minutes until the edges are golden brown. PRINT OUR RECIPE Roasted Cauliflower Soup and Crackers .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here AFTER THE SOUP TRY ONE OG THESE RECIPES Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Salmon RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Braised Spareribs with Plum Sauce RECIPE Vanilla Creme Brulee RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A Heritage turkey allows you to experience the great flavor of a bird raised in a completely natural environment. Rich in flavor the bird is enhanced by being roasted in Convection and no brine is needed. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Heritage Turkey Convection Bake or Convection Roast Mode Golden brown roasted heritage turkey garnished with herbs, resting on a baking tray, ready for a festive feast. The deep rich flavor of the a completely natural Heritage turkey is enhanced by being roasted in Convection and no brine is needed to prevent moisture loss. Turkey roasted in Convection has better flavor and more moisture retention. Best of all the cooking time is under two hours When I researched how to cook a Heritage turkey I was surprised that a high cooking temperature was recommended. Some high heat is definitely advantageous for crisping and browning, but because Convection cooks food from the edge to the center keeping the temperature high for the entire cooking time can result in overcooked edges and an underdone center. I used a combination of high heat and mostly moderate heat with great results. INGREDIENTS 1 heritage turkey, fully defrosted, neck and any other giblets removed 1 Granny Smith apple, chopped into 1” chunks 1 medium yellow onion, chopped into 1” dice 3 cloves garlic, smashed 2 sprigs of fresh thyme 2 tbsp olive oil 2 tbsp kosher salt 1 stick unsalted butter, softened ½ tsp herbs de Provence 2 cups chicken or turkey stock PREPARATION Making sure the turkey is completely defrosted prior to cooking is very important. I allowed 3 days in the refrigerator to defrost my 13lb turkey and still had to put it in the oven using the defrost mode to dissolve the ice crystals and bring it to room temperature. Letting the turkey sit in the refrigerator overnight uncovered to let the skin dry is also suggested to achieve a crisp skin. I draped a sheet of wax paper over the bird to avoid contact with anything else in the refrigerator. I used a light stuffing of apples, onion, garlic, and thyme for added flavor but for food safety, bread or grain stuffing should be baked separately. Plan to cook the turkey to an internal temperature between 150 - 160 degrees and then let it rest for 20 minutes before carving. I cooked my turkey to 150 degrees and found parts near the bone still had a rosy tinge, but the meat was cooked through. Once the turkey was in the oven I added 2 cups of chicken stock to the pan. After deglazing the pan I was able to capture enough juice to create a flavorful gravy. Cooking time for a 13 - 15lb turkey following the recipe guidelines will be 1 hour 40 - 50 minutes depending on how cold the turkey is when it goes into the oven. To Cook The Turkey Blot the turkey dry inside and out with paper towels. Combine the apple, onion, and garlic with olive oil and fresh thyme and place in the cavity. Tie the legs together with twine leaving some space between the legs and the body of the bird, I usually use a skewer but these legs are so heavy twine works best to keep them in place. Season the turkey all over with Kosher salt. Combine the softened butter with the herbs and if possible carefully separate the skin from the flesh and rub the butter under the skin. I found the skin didn’t come away very easily so I ended up spreading most of the butter over the skin. Heat the oven in the Convection Bake or Convection Roast Mode at 400F (205C). Place the turkey on a rack in a shallow pan (this is important as it allows the heated air to penetrate evenly into the bird) and insert the meat probe into the thickest part of the thigh, taking care that it doesn’t touch any bone. Place the bird in the oven on the second rack up from the bottom and carefully pour the stock into the pan. Close the door, touch the probe symbol and program the internal temperature to reach 150F(65C) then set the timer for 15 minutes. When the timer has elapsed, reduce the oven temperature to 325F (163C) for the remainder of the cooking time. If your oven doesn’t have a meat probe check the internal temperature after 1 hour and 40 minutes of cooking time. Pierce the thigh to make sure the juices run clear before resting and carving. For the Gravy Place the turkey neck in a saucepan, cover with water and combine with a whole onion, a carrot, a bay leaf and a few sprigs of fresh parsley. Bring to a boil, immediately lower the heat and simmer partially covered for 40 minutes. Discard the solids and set the stock aside to make gravy. Place the turkey on a rimmed baking pan loosely covered with foil to rest. Place the cooking pan (the one you cook the turkey) over two burners set to moderate heat. For Induction cooktops, scrape everything into a saucepan making sure to include all the little browned bits. Add a ½ cup of red wine to the pan and stir carefully to deglaze. Pour the liquid into a glass measuring cup and when it settles skim off the fat and use the remaining liquid to add to the stock for gravy. Place 2 tbsp unsalted butter in a medium sized saucepan over moderate heat. When the butter melts add 2 tbsp of flour, stir to combine and cook over gentle heat for 3 to 4 minutes. Increase the heat and stir in the stock and pan juices, continue to stir until the mixture thickens slightly and there are no lumps. Taste and add sea salt and freshly cracked pepper. Serves 6 - 8 Convection Roast Heritage Turkey .pdf Download PDF • 471KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM OVEN! 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In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Roasted Brussels Sprouts & Potato Gratin Convection Bake Mode Brussels sprouts and potato gratin served alongside perfectly cooked slices of meat. Side dishes that can be baked in the oven and served in the baking dish are ideal for entertaining. A savory gratin does require some careful slicing of the vegetables. Still, it makes an impressive and delicious side dish that can be baked alongside other dishes in a convection oven. Potatoes and Brussels sprouts are humble vegetables that offer many options for creating delicious side dishes. In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. This recipe uses a combination of cream and stock for a lighter sauce; however, you can double the cream if you prefer a creamier texture. For an easy convection meal, I seared a pork tenderloin and placed it in the oven to cook for approximately 20 minutes at the end of the baking time for the gratin. INGREDIENTS 1 lb brussels sprouts, trimmed, thinly sliced 1 large shallot, thinly sliced 2 tbsp unsalted butter 2 tbsp olive oil ¼ cup white wine 1 cup heavy cream 1 cup chicken stock 4 large russet potatoes, peeled and thinly sliced 1 cup shredded Cheddar Gruyere blend cheese Recipe ingredients. PREPARATION Prepare the Brussels sprouts and shallot; heat a large skillet over medium heat, add the butter and oil, and when the butter is foaming, add the Brussels sprouts and shallots to the pan. Cook for 7 - 8 minutes until the Brussels sprouts have softened and are crisping on the edges. Add the wine to the pan and cook for a minute or so, until it evaporates. Add the cream and stock, season with salt and freshly ground pepper, simmer for a few minutes, then set the pan aside to cool. Heat the oven to 325°F (165 °C) in the Convection Bake mode, and lightly grease a medium-sized oven casserole pan with butter or cooking spray. Cut the potatoes into thin slices with a sharp knife or mandoline, then add a layer of the potatoes to the prepared pan. Using a slotted spoon, spread a thin layer of the Brussels sprouts over the potatoes and top with a scattering of the shredded cheese. Repeat the layers, ending with a layer of potatoes topped with cheese. Pour the liquid from the Brussels sprouts pan over the potatoes and cover the dish with a sheet of buttered foil. Place the gratin in the oven on rack position 2 (counting from the bottom) and bake for 45 minutes. After 45 minutes, carefully remove the foil and bake for another 20 minutes until the potatoes are tender and the top is golden brown. Allow the gratin to rest for 10 minutes before serving. Serves 6 PRINT OUR RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Risotto with Asparagus, Leeks and Proscuitto RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Pork Tenderloin with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Convection Bake or Convection Roast Mode A vibrant roasted potato salad featuring green beans, cherry tomatoes, and fresh herbs, perfect for a summer meal. Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. Other vegetables such as green beans, broccoli, or asparagus can be added to the potatoes during the final ten minutes of cooking and mixed with a light dressing when cooled Serving a warm or room temperature potato salad with a light vinaigrette is a delicious and safe option for a BBQ or buffet. The potatoes can be cut in advance and combined with the olive oil and seasoning but remember not to add salt until they are ready to go into the oven. The potatoes take approximately 30 minutes to roast. I added the green beans to the tray during the last ten minutes of cooking. I served my potato green bean salad with some chopped sugar plum tomatoes combined with finely minced sweet onion and fresh basil and a splash of golden balsamic vinegar and olive oil. INGREDIENTS 2 lbs golden potatoes, cut into 1” wedges ½ tsp of mixed Italian seasoning ¼ tsp smoked paprika ½ lb fresh green beans, trimmed and cut into thirds, very lightly tossed in olive oil 2 cups chopped ripe sugar plum or other small sweet tomatoes ½ sweet onion or 1 shallot, finely chopped ¼ cup fresh basil leaves, finely chopped 1 tbsp olive oil 1 tsp golden balsamic vinegar PREPARATION Heat the oven in the Convection Bake or Convection Roast Mode at 375 degrees. If cooking other foods at the same time place the potatoes on the lower rack in the oven. Combine the potatoes with the seasoning in a bowl and toss with olive oil to coat. Kosher salt can be added just before the potatoes go into the oven. Spread the potatoes on a rimmed baking pan and cook for 20 minutes. Remove the pan from the oven, turn the potatoes and push to one side. Add the green beans to the pan, return it to the oven and cook for another 10 - 12 minutes until the potatoes are crisp and the green beans are tender. Combine the chopped tomatoes with the onion, basil, olive oil, and vinegar, and season with some good sea salt. Set aside until needed. Transfer the potatoes and green beans to a wide shallow serving bowl or dish and cool for about 10 minutes. Garnish with the tomatoes prior to serving. Serves 6 Roasted Potatoes with Tomatoes and Capers .pdf Download PDF • 395KB WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM MENU! Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!