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My convection combi-steam recipes are well crafted for optimal performance in combi-steam ovens. However, it is important to familiarize yourself with your oven to obtain the best results. Our Convection-Steam Recipes for You! Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Steam Oven Caramel Bread Pudding Delight Convection Steam Baked Baby Back Pork Ribs Apricot Tomato Chutney Risotto with Asparagus, Leeks and Proscuitto Hot Corned Beef Sandwich Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots Steamed Baked Cabbage Rolls with Beef and Pork Lobster Mac' n Cheese Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Succulent Steam Oven Turkey Breast English Muffin Poached Egg Pizza 25 Minute Convection Steam Meal with Sesame Soy Chicken Steamed Broccoli Couscous Salad with Almonds and Cranberries Easy Steamed Potato Salad with Eggs and Asparagus Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp Provencal Golden Potato and Tomato Casserole Steamed Bulgur Pilaf with Kale and Red Pepper Paste Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Bake Classic Petite Baguettes Like a Pro Chocolate Flan Poached Eggs with Broccolini and Cheddar Load More UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Cook Beef Tenderloin in Convection Cooking premium cuts such as a beef tenderloin can be nerve-wracking but following the method outlined in this post will ensure success. Read More

Unleash the power of convectioncooking in your kitchen with expert consulting and coaching. Elevate your cooking game and create culinary magic today! How to Roast Pork Belly in Convection Savory Cabbage Pie Convection Baked Home Made Pecan Sticky Buns How to Roast Pork Belly in Convection 1/6 Get in touch, we are here to help! CONVECTION KITCHEN LEARNING CHANNEL Easy Oven Boston Style Baked Beans Convection Kitchen by Larissa Taboryski Play Video Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Search videos Search video... Now Playing Easy Oven Boston Style Baked Beans 01:36 Play Video Now Playing Two Types of Cooking Methods For A Rib Roast With Superb Results in Convection 03:12 Play Video Now Playing How To Cook Beef Wellington to Perfection! 03:26 Play Video TRENDING TODAY How To Roast Pork Loin in Convection How to Cook Pork Tenderloin in Convection Sous-Vide Salmon with Lemon and Thyme Subscribe to our newsletter • Don’t miss out! 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MASTER THE ART OF CONVECTION COOKING Creamy Roasted Brussels Sprouts & Potato Gratin Recipe Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Recipe Humble but Very Delicious Savory Cabbage Pie Recipe A Culinary Delight: Convection Baked Sockeye Salmon Recipe Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Recipe Apple Strudel Recipe Creamy Roasted Brussels Sprouts & Potato Gratin Recipe Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Recipe Humble but Very Delicious Savory Cabbage Pie Recipe A Culinary Delight: Convection Baked Sockeye Salmon Recipe Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Recipe Apple Strudel Recipe Creamy Roasted Brussels Sprouts & Potato Gratin Recipe Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Recipe Humble but Very Delicious Savory Cabbage Pie Recipe A Culinary Delight: Convection Baked Sockeye Salmon Recipe Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Recipe Apple Strudel Recipe Creamy Roasted Brussels Sprouts & Potato Gratin Recipe Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Recipe Humble but Very Delicious Savory Cabbage Pie Recipe A Culinary Delight: Convection Baked Sockeye Salmon Recipe Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Recipe Apple Strudel Recipe Creamy Roasted Brussels Sprouts & Potato Gratin Recipe Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Recipe Humble but Very Delicious Savory Cabbage Pie Recipe A Culinary Delight: Convection Baked Sockeye Salmon Recipe Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Recipe Apple Strudel Recipe MASTER CONVECTION COOKING TECHNIQUES THROUGH LEARNING How to Cook Different Foods In The Steam Oven Learning how to cook multiple foods at one time in the steam oven instead of juggling multiple saucepans on the cooktop takes the stress out of cooking, all it takes is a little planning. Plan & Learn ENHANCE YOUR MEALS WITH THE STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Recipe Steamed Black Bean Sauce Pork Spareribs Recipe How To Cook Poach Eggs In a Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Steamed Baked Cabbage Rolls with Beef and Pork Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Recipe Steamed Black Bean Sauce Pork Spareribs Recipe How To Cook Poach Eggs In a Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Steamed Baked Cabbage Rolls with Beef and Pork Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Recipe Steamed Black Bean Sauce Pork Spareribs Recipe How To Cook Poach Eggs In a Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Steamed Baked Cabbage Rolls with Beef and Pork Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Recipe Steamed Black Bean Sauce Pork Spareribs Recipe How To Cook Poach Eggs In a Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Steamed Baked Cabbage Rolls with Beef and Pork Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Recipe Steamed Black Bean Sauce Pork Spareribs Recipe How To Cook Poach Eggs In a Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe CHOOSE A CONVECTION MEAL MY CONVECTION MEALS Convection meals simplify cooking by letting you prepare multiple dishes simultaneously, saving time and energy. Enjoy perfectly cooked meals and explore various flavors effortlessly! READ MY BLOG POST How to Cook Fish in Convection A great feature of Convection and Steam ovens is the option to cook foods using a variety of different cooking modes. Since most of us... Read More JUMPSTART YOUR LEARNING ABOUT CONVECTION OVENS Best Roasting Pan for Convection FAQ PAGE DO I NEED A SPECIAL RECIPE FOR A CONVECTION OVEN? No, you don't. However, you do need to understand the convection modes of your oven and ... LEARN MORE LARISSA'S RECOMMENDATIIONS!

My convection recipes are well crafted for optimal performance in convection ovens. However, to obtain the best results, it is important to familiarize yourself with your oven. OUR CONVECTION RECIPES FOR YOU! Baking Casseroles Convection Meals Desserts Meats Poultry Roasting Seafood Vegetables Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas The Amazing Convection Roast Spatchcock Turkey Oven Boston Style Baked Beans Convection Baked Home Made Pecan Sticky Buns Creamy Roasted Brussels Sprouts & Potato Gratin Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Pumpkin Walnut Bread in Just a Few Steps Roast Kabocha Squash Medley with Bratwurst Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze Chorizo Stuffed Boneless Turkey Breast Maple Glazed Baked Pork Chops Achiote Chuck Roast with Oven Polenta Provencal Pot Roasted Garlic Chicken Really Easy and Delicious French Peach Tart Zucchini Corn Casserole with Tomatoes and Pesto Convection Baked Turkey Breast Crusty and Juicy Convection Baked Calzone Perfectly Cooked Flank Steak with Tomatillo Salsa Baked Tuna Steaks with Delicious Pesto Eclairs with Caramelized Peaches and Cream Slow Roasted BBQ Trip Tip Broiled Chicken Satay Noodle Salad Convection Baked Focaccia Load More UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More

The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Steam Oven. Everything can be cooked in the Steam Oven using the Steam Setting at the same time Anchor 1 YOUR RECIPE FOR STEAM COOKING Fish Pie with Wild Cod and Shrimp Steam, Steam-Baking Golden fish pie fresh from the steam oven, perfect for a cozy winter meal. The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Combi Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole everything can be cooked in the Steam Oven using the Steam Setting at the same time. INGREDIENTS 1 - lb, firm white fish like wild Cod ½ -lb uncooked, shelled & de-veined shrimp 3 - cups milk 2 - bay leaves 1 - small onion, peeled & studded with 4 cloves (optional) 4 - eggs 2 - medium russet potatoes, peeled & cut into 1” cubes cheese Bechamel Sauce 6 - tablespoons, butter 3 - tablespoons, flour Topping ¼ - cup grated Cheddar PREPARATION Begin by steaming the potatoes and eggs, in the Steam mode, then add the fish. Be sure to use a timer to keep track of the different cooking times. Steaming the potatoes for mashed potatoes - 30 - 35 minutes Steaming the eggs for hard boiled eggs - 20 minutes Poaching the fish - 6 - 8 minutes While the above ingredients are steaming, prepare a bechamel sauce on the cooktop. When the fish is removed from the oven, set it aside to cool and make a Bechamel sauce with the warm milk. Then when the potatoes and eggs are ready you will layer the seafood into a casserole with the eggs and bechamel sauce and top with the mashed potatoes and a sprinkle of cheese. The casserole can then go back in the oven to heat through or cooled, refrigerated and baked the next day. Place the fish and shrimp in a solid oven pan with the milk and bay leaves and onion, if using. Place the eggs in a perforated pan or they can just rest on the oven rack. Place the potatoes in a solid oven pan with ¼ cup of water and a pinch of salt. Preheat the oven in the Steam Mode 100% Humidity, 212 °F. Place the pans in the oven, set the timer for 6 minutes, remove the seafood and re-set the timer for 15 minutes. When the 15 minute timer elapses remove the eggs and place in cold water to cool. Reset the timer for another 10-15 minutes for the potatoes, they need to be very soft to mash. Remove the seafood, place in a casserole pan, gently flake the fish and set the milk aside to cool. Stam Oven Fish Pie .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES! A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Baked Sesame Crusted Salmon RECIPE Roasted Winter Vegetable Salad RECIPE Crispy Cheddar Cocktail Crackers RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage rolls with beef and pork are usually baked covered, but in this recipe I steam bake the rolls so you can forget about covering the pan. Also, a store bought tomato sauce cuts down the prep time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Baked Cabbage Rolls with Beef and Pork Steam-Bake or Combi Mode Golden cabbage rolls are beautifully steam-baked to perfection, highlighting a foil-free method for tender and flavorful results. You might think that cabbage rolls are labor-intensive, but I’ve modified a traditional recipe to simplify the process while making them delicious. For example, instead of boiling the cabbage, you can freeze it overnight to achieve similar results. Using a quality store-bought tomato sauce will also save you time. If you have a Combi oven, you can steam-bake the rolls without covering them. If not, make sure to cover the baking dish with foil. This dish pairs well with mashed potatoes, but oven-baked polenta is even better, as you can cook both the cabbage rolls and the polenta simultaneously in the steam oven. RECIPE INGREDIENTS 1 large green head of cabbage (about 4 lbs) ½ lb ground beef ½ lb ground pork (I used mild Italian sausage) 1 medium onion 1.5 cups of half-cooked brown rice or white rice 3 cloves of garlic 1 tbsp smoked paprika 1 tbsp seasoning blend of your choice 1 egg 1 jar of good-quality tomato sauce Recipe Ingredients. PREPARATION Remove the core/stem of the cabbage using a paring knife and freeze it overnight. Avoid using your freezer's rapid freeze function, as it can prevent the cabbage from wilting properly. The next day, take it out and let it thaw out. Removing the steam. Separate at least 15 leaves from the head of cabbage. Remove the thick part of the leaf stem by cutting a 2-inch (5 cm) triangle out of each leaf. Set the leaves aside. Par-cook the brown rice for about 20 minutes in the steam oven at 220°F (104°C). If you are using white rice, skip this step and add it raw to the mixture. Alternatively, you can partially boil the rice in the usual way. Drain and set the rice aside after cooking. Chop the onion into small pieces and sauté over medium heat until browned. Add the chopped garlic and sauté for an additional 3 minutes. Remove from heat and transfer to a mixing bowl. Add the raw meat, rice, spices, egg, and half a cup of tomato sauce. Mix well until combined. Preheat the steam oven to 330°F (166°C) in steam bake mode (Combi). If you’re using a convection oven use the convection bake mode and cover the dish with foil. There is no need to cover the dish in the steam oven. Spread a thin layer of tomato sauce in a 9-by-13-inch baking dish. Apply a thin layer of tomato sauce o the pan. On a cutting board, place a cabbage leaf with the center stem perpendicular to the edge of the counter. Repeat this step with all the remaining 14 leaves. Using a ⅓ cup measuring cup, scoop the meat mixture into the middle of a leaf. Fold the edges over the meat, then fold the sides in and roll tightly. Place the roll in the baking dish. Repeat this process until you have made 15 rolls. Pour the remaining tomato sauce over the top of the rolls. Steam-bake (Combi) for 70 minutes. Ready to steam-bake. Before serving drizzle with olive oil and sprinkle chopped dill or parsley. A garnish of a few dollops of sour cream makes a luscious addition. This recipe yields 15 rolls. Enjoy! WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? The Amazing Convection Roast Spatchcock Turkey RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Oven Boston Style Baked Beans RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. Anchor 1 YOUR RECIPE FOR STEAM COOKING Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Convection Steam Mode Golden-brown puff pastry turnovers filled with a savory blend of spinach, ricotta, and feta cheese. This savory puff pastry turnovers recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. The turnovers can be made in large or smaller portions and frozen and baked as needed. INGREDIENTS 2 sheets puff pastry thawed as per package directions 1 egg lightly beaten for the egg wash 2 tbsp olive oil 2 tbsp butter 1 shallot, finely chopped 4 cloves garlic, minced 1 large bag of spinach leaves or two bunches of fresh spinach stems removed 2 cups ricotta cheese 1 cup crumbled feta cheese 2 tsp dried dill weed PREPARATION Thaw the puff pastry per the package directions and prepare the egg wash. Heat a large saute pan over moderate heat, and add the oil and butter when heated. As the butter melts, stir in the shallot and garlic and cook without browning for a minute; add the spinach in handfuls, stirring after each addition to wilt the leaves so there is room to add more. When all the spinach is wilted, remove the pan from the heat and set aside to cool for about 10 minutes. Stir in the ricotta and feta cheese together with the dried dill. Taste and salt and pepper to your taste. Lay the thawed puff pastry on a rolling mat or kitchen counter with a light dusting of flour. Cut the dough into the desired shapes and place a mound of the prepared filling on the lower half of each piece. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the filling to enclose it. Press around the edges with the tines of a fork to create a seal, and brush the tops of the turnovers with egg wash. At this point, the turnovers can be baked or frozen. Heat the Steam oven in the combination convection steam mode at 375 F. Arrange the turnovers on a parchment-lined shallow-rimmed baking sheet, with at least an inch between each turnover. Bake for approximately 20 minutes until the pastry is puffed and golden. Lift a corner of a turnover before removing the tray from the oven to ensure the bottom crust has cooked through. Makes 8 - 12 turnovers Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE BAKING RECIPES Convection Baked Home Made Pecan Sticky Buns RECIPE Crispy Cheddar Cocktail Crackers RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Roast Cauliflower with Spicy Lentils RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Scones with Bacon and Cheddar Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Cook Poach Eggs In a Steam Oven Steaming Mode Breakfast delight made in a steam oven: perfectly cooked eggs and freshly toasted bread. Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Poaching eggs in your Steam oven is just one more way to make good use of this versatile appliance. To poach eggs, first heat the oven in the Steam mode, grease an oven-proof ramekin with some spray oil then crack the egg directly into the ramekin. Allow approximately 5 minutes and 30 seconds cooking time for a large cold egg. Eggs can also be poached over some cooked vegetables mixed with some cheese. If the vegetables are cold from the refrigerator for best results heat the cold vegetables a little before adding the egg. The first.t time I made poached eggs like this for a training event we had some leftovers, we reheated those the following day using the Refresh mode in the Steam oven and were surprised to find that they were still absolutely delicious. INGREDIENTS 2 4oz oven-proof ramekins Spray oil 2 large eggs For Poached Eggs with Sauteed Vegetables ¼ cup cooked chopped broccoli, spinach, mushrooms, or potato 1 tbsp grated cheddar or your preferred cheese PREPARATION Heat the oven in the Steam mode to 212F degrees. Spray the inside of the ramekins and crack an egg into each one. Cook for approximately 5.30 seconds. Poached Eggs with Sauteed Vegetables Heat the oven and prepare the ramekins. Add the vegetables and place the ramekins in the oven for 2 minutes for the vegetables to heat through. Remove the ramekins from the oven, stir in the cheese, then crack the egg into the ramekin. Cook for approximately 5.30 seconds. When adding multiple ramekins to the oven at once, place them in the perforated pan for ease of handling. Steam Oven Poached Eggs .pdf Download PDF • 339KB WANT TO LEARN MORE? Click Here BREAKFAST OPTIONS FROM OUR CONVECTION PAGE Convection Baked Home Made Pecan Sticky Buns RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Apple Strudel RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Eggs Florentine with Mushroom Sauce RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

If you are looking for a foolproof method for roasting chicken breasts then look no further, convection is the key for juicy flavorful meat. Convection circulates heated air around the oven cooking food from the edge to the center and this heated circulating air helps preserve the natural moisture in food.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Chicken Breasts in Convection Convection, Convection Bake A convection-oven is ideal for roasting chicken breast If you are looking for a foolproof method for roasting chicken breasts, look no further; convection is the key to juicy, flavorful meat. Convection circulates heated air around the oven, cooking food from the edge to the center, and this heated convection oven for roasting air helps preserve the natural moisture in food. For best results, cook chicken breasts in either the convection or convection bake mode, as the more intense heat generated in the Convection Roast mode can dry the meat. Cooking chicken breasts on the bone helps preserve moisture and adds flavor to the chicken. Of course, you can use the bones to make a quick stock. To ensure even cooking, use a mallet to flatten out the thicker part of the breast. Of course, there are times when boneless skinless breasts are more convenient, but be sure to oversee the timing and temperature to avoid overcooking the meat. A dry rub with kosher salt and your preferred seasoning is an excellent way to bring out flavor when roasting chicken at moderate temperatures. Wet marinades are ideal when cooking chicken at high temperatures, such as on an outdoor grill, to prevent the meat from drying out too much. PREPARATION Heat the oven to 350F in the convection or convection bake mode. For boneless skinless chicken, use 325F. Before seasoning the chicken, flatten it slightly at the thicker end with a meat mallet for even cooking. Season the chicken with kosher salt and your seasoning of choice, and rub a little olive oil into the meat. Alternatively, add a spritz of spray oil to the chicken. Spice rub mixes containing paprika add flavor and color to chicken breasts. Place the chicken on a shallow-rimmed baking sheet and bake for 25 to 30 minutes for bone-in chicken and 20 - 25 for boneless. The precise cooking time will depend on how cold the chicken is and how thick the portions are. It's always better to check the chicken to determine if it is cooked through earlier to avoid overcooking the meat. INGREDIENTS 2 bone-in chicken breasts 1 tsp kosher salt 1 tsp preferred seasoning 2 tsp olive oil How to Roast Chicken Breasts in Convection .pdf Download PDF • 86KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

As you become comfortable with your oven cooking modes a Broiled Cod with Miso Soy Glaze is easy to prepare. Moisture and flavor are king in this recipe! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Cod with Miso Soy Glaze Traditional Broil Mode Grilled fish fillets with savory sauce, garnished with cilantro, served with vibrant vegetable slaw, create a colorful and appetizing dish. As you become comfortable with the various tools your appliances feature you can put them to work for you to make meal preparation much easier. I like to see myself as the conductor effortlessly orchestrating the cooking by making good use of the tools at hand. All it takes is a little planning. For example with this meal I am using the Broil mode in the Convection oven; if you use a steam oven, use the combi steam mode (convection and steam). Both ovens heat quickly when using these modes and the cooking time is approximately the same. You could also begin by steaming some rice in the Combi Steam oven and even add in additional vegetables. Considering that the fish and vegetables cook quickly, the sauce takes about 25 minutes to reduce so begin by making the sauce and reheat before serving. INGREDIENTS Sauce ½ cup mirin ¼ cup dry sake 1 tbsp slivered fresh ginger 2 tbsp water 2 tbsp yellow miso paste 2 tbsp sugar Wild Cod 1 ½ - 2lbs wild cod fillets 1 tsp sesame oil 1 tsp tamari or soy sauce Garnish Steamed Napa Cabbage ½ head Napa cabbage, core removed, cut into thin strips 1 tsp slivered ginger 2 tbsp tamari or soy sauce 1 tsp sesame oil Garnish 3 green onions, trimmed and thinly sliced on the diagonal 2 tbsps. yellow or red pepper, thinly sliced 1 tbsp freshly chopped cilantro leaves Combine and sprinkle over the cabbage before serving. PREPARATION Combine the mirin, sake and ginger in a small heavy saucepan and cook at a gentle simmer over medium low heat for 5 minutes. Combine the water, miso and sugar, stir into the sauce and continue cooking over low heat for about 25 minutes until reduced to about ⅔ of a cup. Keep the sauce warm or reheat if necessary and spread over the broiled fish before serving. Wild Cod Preparation Arrange the oven racks so that one rack is close to the top heating element. Heat the oven in the Broil mode 450 degrees. Line a rimmed baking sheet with foil, shiny side down and place the fish on the baking sheet. Combine the sesame oil and tamari or soy sauce and spread evenly over the fish. Cook the fish for approximately 5 minutes until it begins to flake, remove from the oven and top with the prepared miso sauce. Steamed Napa Cabbage Heat the Combi Steam Oven in the Steam mode 212 degrees. Combine all the ingredients in the large solid pan and steam for 6 - 7 minutes until the cabbage has softened. Serves 4 Miso Glazed Cod with Steamed Cabbaje .pdf Download PDF • 158KB WANT TO LEARN MORE? Click Here MORE SEAFOOD CHOICES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Potato Calamari Salad with Capers RECIPE Hot Corned Beef Sandwich RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... 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 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! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Humble but Very Delicious Savory Cabbage Pie Convection Bake Mode Golden and flaky delight: savor every bite of this comforting homemade pie. Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries. You may be familiar with piroshki, those delectable savory pastries that are either baked or fried. However, making a large pie or Pirog is much less time-consuming and also makes a wonderful buffet dish. An Orthodox Easter celebration typically includes a selection of savory baked Pirogs, and while all are delicious, the combination of pastry and cabbage is outstanding. Pirog can be made with yeast dough, but a sour cream pastry that comes together quickly in a food processor is easier to make and pairs well with the cabbage. The preparation is straightforward: First, make the pastry, wrap it in film, and refrigerate for at least an hour or overnight. Finely slice the cabbage and onion and sauté until softened. Set aside to cool, then fold in a couple of finely chopped hard-boiled eggs, dried dill, salt, and pepper. It is important to keep the pastry very cold and to let the filling cool before adding it to the pastry. Once the pie is assembled, it is baked for approximately 40 minutes in the Convection Bake mode. INGREDIENTS For the pastry 2 cups (300 gm) all-purpose flour 8 oz (200 gm) chilled, unsalted butter, cubed ¼ cup (125 ml) sour cream ½ tsp salt 1 9x13x2" (33x23x5 cm) oven-safe baking pan For the filling 1 medium yellow onion, thinly sliced 1 small head of green cabbage, core removed, thinly sliced 2 tbsp butter 1 tbsp olive oil 2 large eggs, hard-boiled, peeled and finely chopped 1 tbsp dried dill, if that sounds like too much for you, add a little less to taste Salt and freshly ground pepper to taste 1 egg well blended with a little water to brush the pastry Recipe ingredients. PREPARATION To make the pastry: Place the flour, butter, and salt in the food processor bowl and pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse just until the mixture begins to come together. Turn the dough out onto a pastry mat lightly dusted with flour and shape it into a round, flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. When ready to bake the pie, place the pastry on the pastry mat lightly dusted with flour and flatten it slightly with the heel of your palm. Divide the pastry into two pieces, approximately ⅔ for the base and ⅓ for the top. Roll out the larger piece and line the base of the pan, trimming any overhang. If the filling is ready, you can continue; otherwise, refrigerate the pastry-lined pan and the topper until you are ready to continue. To make the filling: Heat a large sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, stir in the onions and cook until softened. Add the cabbage in handfuls and cook until softened and there is more space in the pan to add the remainder of the cabbage. Add a few tablespoons of water to the pan, cover, and cook over medium heat for about 10 - 12 minutes, taking care not to let the vegetables brown. When the cabbage has softened, set it aside to cool and add salt and freshly ground pepper to your taste. After the cabbage has cooled for at least 15 minutes, stir in the dried dill and chopped hard-boiled egg. If you add the dill when the cabbage is too hot, the dill will lose its flavor. The filling is best added to the pastry when it's at room temperature. If you make the filling a day in advance, either let it come to room temperature or reheat it in the Steam oven for about 6 minutes to lose the chill. To bake the Pirog: Arrange the oven racks so that you can place the pie on rack position 2, counting up from the bottom of the oven. Heat the oven in the Convection Bake mode to 375℉/190℃. Add the cabbage mixture to the pastry-lined baking pan, brushing the lip of the pastry with the beaten egg. Place the topper over the cabbage, pressing down lightly along the edges to seal. Using the tines of a fork, create a decorative pattern around the edge and cut a few steam vents in the center. Brush the top of the pastry with the beaten egg and bake the Pirog for approximately 40 minutes until golden. Allow to cool for at least 15 minutes before slicing. Makes 12 servings PRINT OUR RECIPE Humble but Very Delicious Savory Cabbage Pie .pdf Download PDF • 68KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM PAGE! Succulent Steam Oven Turkey Breast RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Convection Roast Mode Golden, flaky empanadas fresh out of the oven, inviting you to indulge in their savory, mouth-watering filling. The recipe for cauliflower empanadas is straightforward, and the results are exceptional. The crispy, flaky dough is delightful whether served for lunch, dinner, or as a snack. They are especially enjoyable at social gatherings with friends, particularly when paired with red wine. One significant advantage of cooking the onions in the oven is that, unlike meat empanadas, the onion mixture won't have excess juices. When making meat empanadas, you usually need to refrigerate the filling and drain some of the juices before assembling. However, with the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option! INGREDIENTS 1.5 LBS of cauliflower florets 2 large onions 2 TBS smoked or sweet paprika 1 TBS Ancho chili powder (substitute with paprika if you prefer it less spicy) 1 tsp of cumin ⅓ cup of soy sauce ½ cup of chopped olives 1 TBS Aglio Olio seasoning blend or your favorite blend 1 package of turnover dough (for 20 empanadas; available in Latin or Middle Eastern grocery stores) Olive oil Salt 1 egg (for egg wash) Recipe ingredients. Dough discs for empanadas. PREPARATION Preheat your oven to 375°F (190°C) using the convection roast setting. Break down the cauliflower into florets and spread them on a rimmed baking sheet. Brush with olive oil and sprinkle with salt. Chop the onions and place them in a large bowl. Add the paprika, Ancho chili, cumin, and soy sauce (do not add olive oil). Mix well. If you use a food processor to chop the onions, be cautious; they may become too finely chopped, resulting in a very wet mixture. In this case, you will need to bake the onions for about 45-50 minutes. If you chop the onions by hand, they will cook at the same time as the cauliflower. Spread the onions on a separate rimmed baking sheet. Cooking the onions in the convection oven helps ensure the right amount of moisture while preventing excess liquid. If too much liquid were present, you would need to strain the mixture, which could lead to a loss of flavor. Unlike meat empanadas, the mixture should be on the drier side and at room temperature or cold for assembling the empanadas. Place the baking sheet with the cauliflower on the middle rack of the oven and the onions on the lower rack. Cook both for 30 minutes. When the time is up, remove them from the oven and set aside to cool. Once the cauliflower has cooled, chop the florets. Combine the chopped cauliflower with the onions, mix well, and add chopped olives. ASSEMBLING THE EMPANADAS Place one of the dough discs on a cutting board. Using a soup spoon, place a generous amount of the cauliflower-onion mixture in the center of the dough. While you do this, keep the edges of the dough disk free of any filling debris to seal the dough without any issues. Fold the dough over the filling and seal the edges with your finger. For the final touch, crimp the edges with a fork. Repeat this process until you have used all the dough discs. Enjoy your delicious cauliflower empanadas! PRINT OUR RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling .pdf Download PDF • 84KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING DIFFERENT? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Potato Frittata with Linguica and Kale RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... 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! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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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