Convection Steam Recipes
The traditional method of making Cioppino is fairly straightforward. First, you create a flavorful broth then add the seafood and simmer for a few minutes before serving but key to good flavor is a good fish or seafood stock, something the Italian fishermen who created this recipe had. In this version we begin by making the seafood stock then cooking the soup base but we cook some of the seafood in the Convection or Convection Steam Oven. Why? Well when we broil or roast the fish in the oven the results are more flavorful and it’s easier to handle.
A good seafood stock will of course give the best result, and it does take a hour or more to cook but it can be made in advance. Purchase shrimp in the shell and use the shells for the stock. Adding in some lobster tail shells and the smaller pieces of the crab claws will yield a very good stock, and you can use the shrimp, crab and lobster in the soup.
6 - cups assorted shellfish shells, shrimp, lobster and crab
1 - medium yellow onion, chopped
1 - carrot, chopped into large rounds
1 - celery stalk, chopped into 2” pieces
½ - cup dry white wine
2 - Tbsps tomato paste
2 - sprigs each thyme & Italian parsley
1 - bay leaf
10 - whole peppercorns.
Place the shells in a large stock pot and add enough water to cover the shells by 1”.
Heat the water over moderate heat and keep it cooking at a very gentle heat just barely simmering for at least an hour. You should only see some bubbles come to the surface.
Avoid stirring the ingredients to keep the stock clear during this time but keep skimming and discarding the foam that rises to the surface. Cooking the shells slowly this way without stirring will yield a flavorful stock.
Once the stock is no longer releasing foam, add the wine, onions, carrots, celery, tomato paste, herbs and peppercorns. Continue simmering but do not boil for another 30 minutes, skimming off any foam that rises. Strain the stock through a fine mesh strainer and discard all the shells, season the stock with salt to taste and you are ready to make Cioppino.
3 - tablespoons olive oil
1 - medium yellow onion, diced
2 - shallots, diced
1 - fennel bulb, fronds & core removed, thinly sliced
4 - cloves garlic, minced
½ - teaspoon dried red chile flakes
4 - tablespoons tomato paste
1 - 28oz can whole tomatoes
1 - cup white wine
5 - cups shellfish stock
1 - bay leaf
2 - lobster tails, shell removed, flesh cut into 1” chunks (use the shell for the stock)
1- lb shell on uncooked large shrimp (use the shell for the stock)
½ - lb small crab claws and shell (for the stock)
½ -lb large crab claws for the soup
½ -lb manilla clams
1 ½ - lbs firm fleshed fish, such as halibut or rock cod, cut into 2” chunks
½ - teaspoon mixed Italian seasoning
1 - lemon zest only
Heat a large pan over medium heat, add the oil and saute the onion for a few minutes. Stir in the shallots and fennel and cook over moderate heat for about 10 minutes to soften the fennel. Add the garlic and red pepper flakes and saute for 2 minutes before adding in the tomato paste, tomatoes, wine, fish stock and bay leaf. Simmer for 30 minutes, breaking up the tomatoes as they soften.
Heat the oven in the Convection Roast or Convection Steam Mode 375 degrees.
Place the cubed fish, lobster tails and shrimp in a stainless mixing bowl, drizzle with some olive oil and season with the Italian seasoning, lemon zest kosher salt and freshly ground pepper. Spread onto a rimmed baking pan and cook for 6 - 8 minutes. Add the clams and crab claws to the soup and simmer gently, when the fish and shellfish are ready gently stir into the soup together with the pan juices.
This recipe serves 6 and don’t forget the perfect accompaniment to Cioppino is sourdough garlic bread.
Lemon Basil Risotto
Risotto is a versatile side or main dish that can be prepared year round with a variety of seasonal vegetables. This recipe that uses grated lemon zest and chopped fresh basil is perfect for spring and summer menus.
Preparing risotto in the oven is of course not the authentic method, however since there is no stirring involved it’s very convenient and the results are very good. I like to start it on the cooktop, sauteing the onion with butter, adding in some wine then the rice and stock before adding to the Steam Oven. If you are in a hurry you can just put all the ingredients in an oven casserole and place in the oven and it will still taste very good.
The risotto can be cooked in an oven to table casserole making it easy to serve but the best part is cooking a delicious meal without having to stand at the stove.
4 - tbsps unsalted butter
1 - small yellow onion, finely chopped
1 - cup Arborio rice
¼ - cup dry white wine
3 - cups chicken or vegetable stock, heated
1 - tbsp unsalted butter
⅛ - cup grated Parmesan cheese
1 - lemon, zest only
¼ - cup fresh basil leaves, finely chopped
Heat the Steam Oven in the Steam Mode.
Melt the butter in a medium sized saute pan, stir in the onion and cook for 3-4 minutes until transparent.
Add the rice and stir to coat all the grains evenly with the butter, add the wine and cook over moderate heat until the wine has evaporated.
Scrape the rice into an oven casserole and add 2 ½ cups of the heated stock.
Carefully place in the Steam Oven and set the timer for 25 minutes.
Open the oven carefully to avoid getting a burst of steam in your face, stir the rice and test it for doneness, if the remaining liquid is required stir it in at this time.
When the rice is tender, remove from the oven, let it stand for a few minutes before stirring in the remaining butter, Parmesan cheese, lemon zest and basil.
Convection & Convection Steam Mode
Anytime you are making a recipe that requires shredded chicken you have the option of either steaming or steam roasting some chicken pieces in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. There are a lot of ingredients in this crowd pleasing casserole but it assembles very quickly; allow at least 40 minutes for it to bake in the oven.
Steam Roasted Chicken:
4 - bone in chicken thighs or two bone in chicken breasts
½ - teaspoon ground cumin
¼ - teaspoon granulated garlic
¼ - teaspoon Kosher salt
1 - tablespoon vegetable oil
Heat the oven in the Convection Mode to 425 degrees.
Combine the seasoning and oil and rub over the chicken, place the chicken on a rimmed baking sheet and cook for 15 minutes, then change the Mode to Convection Steam 350 degrees and cook for another 15 minutes or so, until the juices run clear.
Remove the chicken from the pan and set aside to cool, skim the fat from the pan juices and add to the casserole, then shred or slice the chicken and stir into the casserole.
Assemble the ingredients as noted above except the oil.
Heat the oven in the Steam Mode 212 degrees.
Place all the ingredients in an oven casserole with ½ cup of water and steam for 35 - 45 minutes until the meat comes easily away from the bone.
Set the chicken on a plate to cool before shredding.
Reserve the liquid, add a little to the casserole and reserve any extra for cooking.
2 - tablespoons vegetable or olive oil
1 - medium yellow onion, finely chopped
3 - cloves garlic, minced
1 - yellow or red pepper, seeded and diced
1 - 4.5 oz can green chilis
1 - 15oz can corn OR
2 - cups frozen corn, defrosted
1 - 24 oz can black beans or your preferred beans
1 - 24 oz can enchilada sauce
18 - corn tortillas, cut in half
2 - cups shredded Cheddar mixed with
2 - cups shredded Monterey Jack cheese
Heat a large skillet or saute pan over moderate heat.
Add the oil and increase the temperature to medium high, add the onion and saute for a few minutes to soften, then stir in the garlic and cook for a minute.
Add the pepper, chilis, corn and beans, stir well to combine then add all but ½ cup of the enchilada sauce and stir in the cooked chicken.
Spread ¼ cup of the reserved enchilada sauce over the bottom of a 9 x 13 oven casserole dish and arrange ⅓ of the tortillas over the sauce.
Spoon ½ of the chicken and bean mixture over the tortillas and top with half of the cheese.
Layer in another ⅓ of the tortillas and spoon the remainder of the chicken and bean mixture over the tortillas and ½ of the remaining cheese.
Top with the rest of the tortillas, spread the remaining reserved enchilada sauce over the tortillas and top with the remaining cheese.
When baking this casserole in the Steam Oven there is no need to cover it.
Heat the oven in the Convection Steam Mode 350 degrees and bake for 30 minutes.
Change the Mode to Convection and increase the temperature to 400 degrees and cook for an additional 10 minutes until the cheese is bubbling.
Be sure to let the casserole stand for at least 10 minutes before serving.
Serves 8 - 10
Banana Stuffed French Toast
Convection Steam - Casseroles
French Toast breakfast casseroles are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas. Since the bread has to absorb the liquid before baking you can even make the casserole the day before and just pop in the oven the next morning.
1 - loaf unsliced challah bread or white sandwich loaf
2 - cups whole milk
6 - large eggs
¼ - teaspoon vanilla extract
1 - cup thinly sliced almonds, toasted
2 - large ripe bananas, peeled and cut into ½” thick rounds
2 - tablespoons unsalted butter
2 - tablespoons brown sugar
Preheat the oven Convection + Steam Mode - 350 degrees.
Lightly grease a large baking dish, that will fit in your steam oven.
Melt the butter and sugar in a medium sized skillet over moderate heat, when the sugar has melted stir in the bananas and cook gently until the bananas have softened slightly.
Shave the crust from the bread without taking too much of the bread away and cut into 1” thick slices. Lay ½ of the bread slices into the baking dish, cutting the slices to fit snuggly.
Spread the cooked bananas over the bread and top with the rest of the bread slices.
Whisk the milk, eggs and vanilla extract in a large measuring jug and pour over the bread pushing the bread down so that it is submerged.
Top with the sliced almonds and let stand for 40 minutes to an hour or overnight before baking.
Bake uncovered for 35 to 40 minutes until the top is lightly browned.
Serves 6 - 8
Arroz con Pollo
Convection Steam Mode & Convection Mode
There are many versions of chicken and rice dishes and this recipe is one of my favorites, there are several options to adapt it to Steam Oven cooking.
In the traditional recipe the spice rubbed chicken is seared on the cooktop then set aside while the vegetables are sauteed and the remaining ingredients combined. The chicken is then returned to the pan and everything continues to cook together.
Steam Oven Options:
Cook the spice rubbed chicken pieces in the Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice.
Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and place the pan in the Steam Oven uncovered to cook for 30 - 35 minutes.
8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)
2 - tablespoons olive or vegetable oil
1 - teaspoon Kosher salt
½ - teaspoon granulated garlic
1 - teaspoon ground cumin
½ - teaspoon mild or spicy smoked paprika
½ - teaspoon ancho chili powder
1 - teaspoon ground turmeric
1 - teaspoon dried oregano
Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.
Vegetables and Additional Ingredients:
1 - tablespoon olive oil
1 - large yellow onion, diced
1 - medium yellow pepper, diced
1 - poblano chili, diced (if you like some spice)
3 - cloves, garlic minced
1 - Portugese mild or spicy Linguica sausage diced
1 - 14oz can chopped tomatoes
1 - cup short grain rice or Arborio
2 - cups chicken stock
½ - cup Manzanilla Spanish olives
¼ - cup chopped fresh cilantro leaves
Steam Oven Method 1:
Heat the Steam Oven in the Convection Mode 425 degrees.
Cook the chicken for 12 - 15 minutes then change the oven Mode to Convection Steam 375 degrees. Cook for an additional 15 - 20 minutes depending on the size of the chicken pieces.
When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture.
Meanwhile, heat a large saute pan over moderate heat, add the oil, increase the temperature to medium high and saute the onion for a few minutes to soften.
Stir in the peppers and cook for a few minutes until the edges begin to brown.
Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes.
Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.
Gently stir in the olives, add the chicken and garnish with the chopped cilantro.
Steam Oven Method 2:
Sear the chicken on a rimmed baking sheet in the Convection Mode 425 degrees for 15 minutes. Remove from the oven and change the Mode to Combination Convection Steam 350 degrees.
Saute the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the chicken pieces into the pan and cook uncovered in the Steam Oven for 30 - 35 minutes until the rice is tender.
Garnish as directed.
Serves 6 - 8
Slow Roasted and Broiled Chicken Wings
One way to achieve great results when roasting is to first cook the meat at a low temperature then finish cooking it on high heat. This method ensures the meat is tender and juicy but also has a nice crisp crust.
Chicken wings cooked this way will not have the same crispness as fried chicken wings but they will be delicious nonetheless. The wings can be cooked at a low temperature in either a Combi steam oven or a Convection oven.
I find the best way to finish the wings is with high heat using the Broil Mode in your Convection oven. If using a sauce with sugar you will achieve good results by tossing the cooked wings in the sauce at the end of cooking rather than broiling them with the sauce as any sugar in the sauce will burn during the broil process.
A couple of simple to prepare salads make a great accompaniment for these wings.
16 - chicken wings, cut into 2 sections
1 - tbsp Five Spice powder
1 - tsp granulated garlic
Vegetable oil for broiling
If your oven has a Slow Cooking mode, select this mode or select the Convection steam mode 200 degrees. If using a Convection oven, select the Convection mode 200 degrees.
Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt.
Spread onto a rimmed baking sheet and place in the center of the heated oven and cook for 20 minutes. Remove from the oven and drizzle the wings with just enough vegetable oil to coat the wings evenly. Place an oven rack in the top third of the Convection oven but not so close that the wings will burn and heat the oven in Broil Mode 450 degrees for 5 minutes.
Place the wings in the oven and cook for 5 minutes, then carefully turn them and cook for another 5 minutes so they brown evenly all over. When golden brown, remove the wings from the oven and toss with the sauce.
¼ - cup soy sauce or tamari
1 - tbsp sweet chili sauce
2 - tbsp honey
1 - tbsp sesame oil
Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 - 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them
Steamed Snap Pea and Asparagus Salad with Radish
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6