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Preparing a mouthwatering Brisket Braised in Red Wine is relatively simple, but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Brisket Braised in Red Wine Convection Mode (True Convection) Sliced brisket braised in red wine, featuring a rich sauce and tender meat, cooked to perfection in a convection oven. Preparing a mouthwatering brisket is relatively simple but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. Convection is the ideal cooking mode for braising because it circulates the heat evenly around the oven and, if you are like us and always thinking of the next meal, it only makes sense to cook another braise or slow roast another cut of meat at the same time. As with many braised dishes, brisket is best prepared a day in advance. Once the brisket has cooked to a fork-tender consistency, remove the brisket from the pan and set it aside to cool. If you have a lot of pan juices you can reduce them at this time. Slice the meat once it has cooled and return it to the pan and refrigerate overnight. Perfection with Convection! INGREDIENTS 1 - 3 to 4lb brisket (brisket with some marbling yields the best texture and flavor) 2 tbsp of olive oil and 2 tbsp unsalted butter 4 medium red onions, peeled and cut into quarters 6 cloves garlic, smashed ½ tsp mixed Italian seasoning ½ tsp Kinder's Woodfired Roasted Garlic seasoning (it has a nice balance of flavors) 2 large carrots, peeled and cut into large chunks 2 stalks celery, strings removed and cut into large chunks 3 cups beef stock or Better than Bouillon 2 cups hearty red wine PREPARATION Heat the oven in the Convection mode 325°F and position an oven rack in the center of the oven or if cooking two dishes at one time, arrange the racks to accommodate both pans. Heat a large Dutch oven over moderate heat on your most powerful burner, add in the oil and butter and when the butter is sizzling, carefully lay in the brisket and let it brown on one side. Carefully turn it and brown it on all sides. Remove the brisket from the pan and add all the vegetables. Place the brisket on the vegetables and add the liquid to the pan. Cover and place in the oven for 2 ½ - 3 hours or until tender when pierced with a fork. If it’s just shy of perfect it can still be removed and cooked for a little longer when reheating the next day. Remember when removing the pan from the oven to always leave a dish towel or oven mitt on the lid or handle of the pan so you don’t accidentally pick up a hot pan. Remove the meat from the pan and set it aside to cool until cool enough for you to slice. If the pan juices need reducing they can be reduced at this time. Place the sliced brisket and juices into a casserole with a lid or the cooking pan and refrigerate overnight. Let the brisket sit outside of the refrigerator for an hour before reheating the next day. When ready to serve, remove any large pieces of congealed fat and place the covered pan in the oven in the Convection mode 350 for 30 minutes or until piping hot. While the brisket is reheating you can also cook a side dish such as oven polenta or roast some vegetables at the same time. Click to go to How to Roast Pork Belly in Convection Wine Braised Brisket .pdf Download PDF • 156KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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!

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Blueberry Pie Convection Bake Mode Convection-bake blueberry pie The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. In this mode heat is directed from the bottom and top heating elements to ensure the crust bakes through while the fan distributes the heated air evenly. The result is perfection. Preparing the pastry dough is straightforward; however, because of the amount of flour you'll need a large 14-cup food processor to make the dough at one time. If your food processor is smaller, divide the crust ingredients into two batches. It's best to make the dough 1 or 2 hours beforehand to allow it to rest in the refrigerator to develop the gluten so the dough forms. Frozen blueberries are used in this pie to ensure the dough is flaky. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. A lattice topped pie may seem intimidating, but if you have all the strips cut and ready and take your time, after the first two are in place it's easy. INGREDIENTS For the Crust 5 cups flour (3 all-purpose and two wholewheat) ½ cup brown sugar ½ tsp sea salt 2 cups unsalted butter (diced and frozen) 6 tbsp ice water 4 tbsp whisky or brandy (you can substitute for water) 1 egg for the egg wash 2 tbsp cream for the egg wash Crust ingredients For the Filling 5 cups of frozen blueberries (you can use fresh blueberries) 1 lemon, zested and juiced ¼ cup corn starch ½ cup brown sugar Pinch of salt You will need a Pyrex 10-inch glass pie plate or ceramic pie dish. Filling ingredients PREPARATION Add the flour, sugar, and salt to the food processor. Give it a few pulses. Then, add the frozen diced butter and pulse until it is cut into smaller pieces. With the food processor running, gradually add the water and whisky. This step should be fast, and you should avoid overworking the dough, which should have a rough texture. Turn the mixture onto a lightly floured work surface and divide it into two parts if you make one batch. Press the mixture into a ball (don’t knead it), then press it into a disk. Cover the dough and refrigerate for at least an hour. Chilling the dough is essential as it relaxes the gluten, resulting in a flaky crust. Preparing the Filling Combine 5 cups of frozen blueberries, lemon zest, cornstarch, brown sugar, and salt in a bowl. The use of frozen blueberries is strategic, as it helps the dough stay chilled, a critical factor in achieving a flaky crust. Mix well, then add the lemon juice and mix again. Place the bowl in the freezer for at least 45 minutes to prevent the blueberries from thawing. Assembling the Pie Remove the chilled dough from the refrigerator and divide into two sections, one slightly larger than the other for the base of the pie. Roll the larger piece out to a 13" circle and lay it into the baking dish and add the frozen filling. Place the pie in the freezer while you prepare the lattice strips. Roll out the remaining dough and cut it into 12 1/2" wide strips. Lay six strips evenly on top of the filled pie and trim the strips to fit. Fold every other strip all the way back to the edge of the dish. Lay one strip crosswise over the pie and unfold the 3 strips to cover that strip. Now fold back the other 3 vertical strips and lay another strip across those. Fold the strips back to cover and repeat the pattern until you have "woven" in all 6 strips. Trim the edges and crimp the dough with a fork then brush the dough with the egg wash. Now return the pie to the freezer for one hour prior to baking. Baking the Pie Heat the oven to 420°F in the convection bake mode. Place the pie in the lower third of the oven and bake for 15-20 minutes until lightly browned. Reduce the temperature to 330°F and bake for an additional 50 minutes. Cool on a wire rack for 20 minutes before serving. Serves 8 PRINT OUR RECIPE Convection Bake Blue Berry Pie .pdf Download PDF • 78KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM PAGE! Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE How To Roast Beets in Convection RECIPE Vanilla Creme Brulee 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!

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Rosemary Chicken with Balsamic Glaze Convection Bake or Convection Roast Mode Succulent balsamic chicken served with a medley of vibrant vegetables on a rustic platter. Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended. INGREDIENTS 12 oz grape or cherry tomatoes, cut in half 3 cloves garlic, smashed and coarsely chopped 8 bone-in assorted chicken pieces (breasts should be cut in half) 1 yellow bell pepper, cut into 1” pieces 1lb mushrooms, cut into ½” thick slices 1 + 2 tbsp olive oil (divided use) 2 tbsp Balsamic vinegar 1 tbsp fresh rosemary, chopped ½ + 1tsp salt (divided use) Cracked pepper to taste 2 tbsp honey PREPARATION Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃). Heat a large skillet over moderate heat and sauté the tomatoes and garlic in 1 tbsp of olive oil until just softened. Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper. Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over. Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken. Bake for 35 - 40 minutes until the chicken is tender and the skin has browned. Serves 4 - 6 Baked Rosemary Chicken with Balsamic Glaze .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Braised Chicken with Lemon and Cilantro RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Baked Chicken and Rice (Arroz con pollo) 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!

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

Convection is the ideal mode for cooking Baked Pork Shoulder Roast Stuffed with Spinach and Fontina Cheese because convection will prevent the meat from drying. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Shoulder Roast Stuffed with Spinach and Cheese Convection Roast Mode or Convection Bake Mode Succulent stuffed pork tenderloin, garnished with fresh herbs, served with green beans, cherry tomatoes, and roasted potatoes. Convection is the ideal mode for cooking a stuffed pork shoulder roast in order to prevent the meat from drying out while cooking. Pork shoulder can be braised with liquid in a Dutch oven or slow-roasted on a rack in a shallow pan, but when it is butterflied, pounded, and stuffed the cooking time is significantly reduced. If you are not sure about butterflying the roast, ask the butcher to do it for you, basically you are cutting it open like a book. Once butterflied then pounding the meat with a meat tenderizer will increase the surface area for stuffing. This cut of meat is best cooked low and slow, I used the Convection Roast Mode , 350°F degrees for 30 minutes then reduced the oven temperature to 325°F and continued cooking my 3lb roast for another 1 1/2 hours. Cuts of meat like pork shoulder require longer cooking to tenderize, so doneness is determined by the texture of the meat. At the end of the cooking time, it should be almost fork tender. Adding some stock and wine to the roasting pan will create enough juices to make a delicious pan sauce. INGREDIENTS 3 - 4 lb. pork shoulder roast, butterflied 1 whole shallot, diced 3 cloves garlic, minced ½ tsp mixed Italian seasoning Pinch of dried red chilies 1 10 oz package, washed baby spinach, coarsely chopped ¼ cup grated Parmesan cheese ½ cup grated Fontina cheese 1 cup of stock (optional) to add to the roasting pan ½ cup white wine (optional) to add to the roasting pan PREPARATION Begin by preparing the stuffing. Sauté the shallots and garlic gently for a few minutes in a little olive oil and butter. Stir in the Italian seasoning and red chilies then add the spinach in handfuls until it has all wilted. Set the stuffing aside to cool then combine it with the cheeses. Cut about 8 or 9 lengths of butcher twine to have it ready to tie up the roast. Heat the oven in the Convection Bake or Convection Roast mode to 350 degrees. Lay the butterflied roast on a rimmed baking sheet and sprinkle some kosher salt and fresh pepper over the meat then spread the stuffing evenly over the meat, leaving a 1” border around the edge. Tie one length of string around the center of the roast, then tie the rest of the roast in 1 - 2” intervals. Season the outside of the meat with some Kosher salt and cracked pepper and a sprinkle of mixed Italian seasoning and drizzle with a little olive oil to coat. Place the roast on a rack in a shallow pan and add the stock and wine to the pan. After 30 minutes, reduce the oven temperature to 325 F and cook the roast for another 1 ½ hours. Be sure to let the meat rest for 15 minutes before slicing. Serves 6 PRINT OUR RECIPE Stuffed Pork Shoulder Roast .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here ALL ABOUT PORK IN THE STEAM OVEN Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables 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!

The great thing about a Convection oven is that it is easy to cook several different foods at once. Roast your chicken while you roast butternut squash with ancho chili for soup YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Butternut Squash Soup with Ancho Chili Convection Bake Mode Creamy caramelized butternut squash soup served with savory pastries and fresh salad. The great thing about a Convection oven is that it is incredibly easy to cook several different foods at one time. All it takes is a little planning. Best of all it’s so easy to quickly chop a butternut squash and add it to the oven to cook while you are cooking another dish at the same time. Since one of the benefits of convection cooking is being able to cook on multiple racks at one time with no transfer of flavor, it’s a shame to miss the opportunity to get another meal started. This recipe serves 4 INGREDIENTS 1 medium butternut squash, peeled, seeds removed, cut into 1 - 2” chunks 1 tbsp olive oil ¼ tsp Ancho chili powder 1 tsp toasted Pistachio or Walnut oil (optional) Soup Base 1 medium yellow onion, coarsely chopped 2 stalks celery, strings removed, cut into 2” chunks 2 medium carrots, peeled and cut into 2” chunks 3 cloves garlic, peeled and smashed ¼ tsp dried oregano 4 cups chicken or vegetable stock PREPARATION Heat the oven in the Convection Bake Mode 375 degrees. Toss the cubed butternut squash with the olive oil and chili powder or spice of your preference. The squash should be lightly coated with oil, so drizzle a little more oil over the cubed squash if needed. Spread the squash onto a rimmed baking pan and bake on the lower rack for 25 - 30 minutes until the flesh has softened. Meanwhile prepare the soup base. Soup Heat a 2 qt saucepan over moderate heat. Add 2 tbsp unsalted butter and a little olive oil. When the butter is sizzling and beginning to brown, stir in the onion and cook over moderate heat until translucent. Stir in the celery and carrots and cook for about 5 minutes on medium low heat taking care not to burn the onions. Add the garlic and oregano and cook for a few minutes then stir in the stock. Bring the mixture to a gentle boil and simmer for 20 minutes. Stir in the cooked squash then puree. Taste and adjust the seasoning as needed. A nice way to finish this soup before serving is with a drizzle of a specialty oil such as roasted pistachio or walnut oil, it just adds that little extra depth of flavor. Roasted Butternut Squash Soup .pdf Download PDF • 113KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steamed Bone-In Chicken for Salads RECIPE Braised Chicken with Lemon and Cilantro RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro 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!

YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crusty and Juicy Convection Baked Calzone Convection Bake or Convection Roast Mode Golden-brown calzones served with marinara and Parmesan cheese. A calzone pizza is perhaps the ultimate hot sandwich or savory pie, with fillings and cheese encased in the crust instead of being spread over the top. Not only does a calzone make a substantial meal, but it also remains hot for much longer than a slice of pizza. Pizza dough is an easy dough to make; however, as with all yeast dough, one must take into account the proofing and rising times, which can add several hours to a recipe. The prep time can be reduced by preparing the dough, proofing it once, and then refrigerating it overnight. Alternatively, you can buy a prepared pizza dough. Fortunately, really good pizza dough is readily available and only requires about an hour or two to come to room temperature. I used two prepared pizza doughs from Trader Joe's for this recipe and made four large calzones: two with sautéed spinach and mushrooms, and two with cured meats. I used some pizza sauce with both, and sliced fresh mozzarella cheese, as well as a little Parmesan, for added flavor. I find the sliced mozzarella is easier to work with than shredded cheese and also adds a nice, rich texture. When making sautéed vegetables for the calzone, be sure to let them cool before using. The beauty of a recipe like this is, of course, that you can easily customize the fillings to your preference. Some ovens feature a Pizza mode, but I find the best mode to use for baking calzone or pizza in a convection oven is either the Convection Bake or Convection Roast mode. Heated circulating air is a huge benefit in creating a perfect crust. INGREDIENTS 2 prepared fresh pizza dough (1lb each) 1 cup pizza sauce 1 8-oz log of fresh mozzarella, sliced ¼ cup grated Parmesan cheese 12 oz cured meats, salami, pepperoni, ham or prosciutto 1 tbsp olive oil 1 tbsp butter 6 large white mushrooms, cut into thick slices ¼ tsp dried oregano 2 cloves garlic, thinly sliced 1 bunch fresh spinach, leaves only washed and dried Ingredients for the Calzone pizza. METHOD Remove the pizza dough from the wrapping and place it on a rolling mat or a clean counter lightly dusted with flour. Divide each dough into two pieces, shape each piece into a ball, and cover with a flour sack or light kitchen towel. It will take at least 1 ½ - 2 hours for the dough to lose its chill and be ready to work with. While the dough is coming to room temperature, prepare the sauteed vegetables and organize the other ingredients. Sauté the mushrooms over medium heat with the butter and olive oil. When they begin to soften, add the garlic, oregano, and spinach, and cook for 6-8 minutes over medium-low heat to prevent the garlic from browning. Set aside the mixture to cool. Heat the oven to 425°F (220 °C) in Convection Bake or Convection Roast mode, and line a shallow, rimmed baking sheet with parchment paper. Calzone can also be baked on a baking stone or steel. Roll each dough ball into a ¼” thick circle or stretch the dough into a circle over the back of your hands. Spread some pizza sauce over one side of the dough, leaving enough room to crimp the edges. Top with the cheese slices and other topping ingredients, and a sprinkle of Parmesan cheese. Fold the other half of the dough over the filling and crimp the edges to seal. Transfer the calzone to the prepared baking sheet and repeat the process with the remaining dough balls. Brush the top of each calzone with a little olive oil and lightly slash the top of each one with the tip of a sharp knife to create air vents. Bake for approximately 15 minutes until golden. Makes 4 calzones PRINT OUR RECIPE Crusty and Juicy Convection Baked Calzone .pdf Download PDF • 348KB WANT TO LEARN MORE? Click Here 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!

In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Slow Roasted NY Steak Convection Mode and Convection Roast Mode Juicy NY steak paired with crispy oyster mushrooms. In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. Once the oven reaches temperature the steak is cooked for a few minutes at high heat to obtain a nice sear and reach 135 degrees internal temperature. Ingredients 2 sirloin strip steaks Kosher salt Steak seasoning Preparation Heat the oven in the Convection or Convection Roast mode to 300F. Season the steaks with a little kosher salt, fresh pepper, some buttery garlic steak seasoning and a drizzle of olive oil. Place the seasoned steaks on a rimmed baking sheet and insert the oven meat probe at an angle into the meat, making sure it stays in the meat and that the tip doesn’t touch the pan. Close the oven door and program the probe to reach an internal temperature of 120F. If your oven doesn’t have a probe, cook the meat for approximately 10 minutes then test the meat with an instant read thermometer. When the steaks have reached an internal temperature of 120F, remove them from the oven and increase the oven temperature to 425F. Return the steaks to the oven for a quick sear, and before serving drizzle with a little more olive oil or a smear of butter before serving. PRINT RECIPE Convection Slow Roasted NY Steak .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM RECIPE PAGE! Hot Corned Beef Sandwich RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steamed Couscous Broccoli Salad with Almonds 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! 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!

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! 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!

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! 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!