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Convection Baked Ham

Traditional recipes recommend covering the ham which is already cooked with foil to prevent drying during the heating process, then removing the foil towards the end of the cooking and brushing the ham with a glaze to add a little pizazz to the ham.


If your oven features a Convection Mode (not Convection Bake or Convection Roast), it means that the heat is only generated from the Convection element surrounding the fan and will evenly heat the food from the edge to the core.  Using this mode you can safely heat the ham without any foil and cook other dishes at the same time.


Convection Method


Heat the oven to 300 degrees in the Convection Mode.  Place the ham on a rack in a shallow pan and add ½ cup of water or stock to the pan. This will prevent any sugar in the glaze from sticking to the pan and burning. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees.  Estimate the cooking time and add the glaze for the last 15 minutes of cooking.


Combi Steam Method


Heat the oven to 300 degrees in the Combination Convection Steam Mode. Place the ham on a rack in a shallow pan and add ½ cup of water of stock to the pan. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add any glaze for the last 15 minutes of cooking.


Convection Bake Method


The Convection Bake mode engages the top and bottom heating elements and the fan circulates the heat; however, because that direct heat will have a drying effect on the ham it is important to keep it covered until you add the glaze.


Spiral Sliced ham should always be heated in foil otherwise it will dry out.

Larissa Taboryski

arrow&v

Convection Baked Ham

Traditional recipes recommend covering the ham which is already cooked with foil to prevent drying during the heating process, then removing the foil towards the end of the cooking and brushing the ham with a glaze to add a little pizazz to the ham.


If your oven features a Convection Mode (not Convection Bake or Convection Roast), it means that the heat is only generated from the Convection element surrounding the fan and will evenly heat the food from the edge to the core.  Using this mode you can safely heat the ham without any foil and cook other dishes at the same time.


Convection Method


Heat the oven to 300 degrees in the Convection Mode.  Place the ham on a rack in a shallow pan and add ½ cup of water or stock to the pan. This will prevent any sugar in the glaze from sticking to the pan and burning. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees.  Estimate the cooking time and add the glaze for the last 15 minutes of cooking.


Combi Steam Method


Heat the oven to 300 degrees in the Combination Convection Steam Mode. Place the ham on a rack in a shallow pan and add ½ cup of water of stock to the pan. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add any glaze for the last 15 minutes of cooking.


Convection Bake Method


The Convection Bake mode engages the top and bottom heating elements and the fan circulates the heat; however, because that direct heat will have a drying effect on the ham it is important to keep it covered until you add the glaze.


Spiral Sliced ham should always be heated in foil otherwise it will dry out.

Larissa Taboryski

Lemon Cornmeal Cake

This is my ideal cake, easy to assemble, fast to cook, delicious plain with tea, or a little decadent with berries and whipped cream.  I don’t usually bother buying buttermilk, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton. If you want to learn about the different results baking in Convection vs Regular Bake, I recommend you give this a try in each mode, both will be delicious, but you will notice a difference in texture.


Ingredients:


1 - stick unsalted butter, melted and cooled

1 ½ - cups, all purpose flour

⅓ - cup yellow cornmeal

¾ - cup granulated sugar

3 ½ - teaspoons baking powder

½ - teaspoon salt

1 - cup buttermilk ( add 1 tablespoon lemon juice to one cup milk and let sit for 30 minutes)

2 - large eggs

2 - tablespoons grated lemon peel

¾ - teaspoon vanilla extract


Preparation:


Preheat the oven Convection 325 or Bake 350 degrees and butter a 9” cake pan.

Gently melt the butter in a small pan then set it aside to cool while you assemble the other ingredients.


Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk the buttermilk, eggs, lemon peel and vanilla in a large jug or medium sized bowl.


Stir in the melted butter then pour into the flour mixture and gently blend with a rubber spatula.

Scrape into the pan and smooth out - place in the oven and bake for 25-30 minutes until the tester comes out clean.


Let the pan cook for 10 minutes, then run a knife around the edge of the cake, place a cooling rack over the pan and invert the cake onto the rack. Place a plate on top of the cake and invert it one more time and remove the rack.

Larissa Taboryski

Convection Roast Chicken with Lemons and Olives

Roasting bone-in chicken pieces definitely adds to the flavor of this easy to prepare sheet pan chicken meal. Surprisingly, even the olives seem to taste better cooked with their pits, although if I am serving this for a party I always use unpitted olives, just to be safe.


Always wanting to make good use of my appliances I steamed a simple rice and orzo pilaf from Trader Joes and some asparagus. This meal for me is perfect “fast food”, very little prep, fast cooking and amazingly delicious.


Ingredients: 


4 - whole chicken legs, thigh and leg separated

1 - tablespoons, smoked paprika  (I used mild but use the spicy one if you prefer)

½ - teaspoon mixed Italian seasoning

½ - red onion, cut in ¼” thick slices

2 - small lemons, sliced (the mild flavor of Meyer lemons works well)

½ - cup Castelvetrano or Manzanilla olives


Preparation:


Heat the oven in the Convection or Convection Roast Mode 400 degrees.


Pat the chicken pieces dry with a paper towel, place in a large shallow bowl and season with kosher salt and cracked pepper.  Sprinkle the smoked paprika and italian seasoning over the chicken and drizzle with 1 tablespoon olive oil and gently toss so that all the chicken pieces are evenly coated.


Add in the onion and lemon then spread onto a rimmed baking sheet.

Cook for 20 minutes then fold in the olives for the final 10 minutes of cooking time.

Larissa Taboryski

Convection Meal - Oven Roast Stuffed Pork Chops and Vegetable Medley

Cooking the leaner tender cuts of pork without drying out the meat can be tricky.  This recipe which begins with a sear on the cooktop and a slow finish in the oven will yield not only incredibly flavorful pork chops, but they will be juicy and tender. A flavorful garlic herb paste is spread into a pocket that  is carefully cut in the meat before cooking adding a delicious burst of flavor. Pair the chops with some roasted seasonal vegetables for an easy Convection Meal.


In order for the chops and vegetables to be ready at the same time, begin by heating the oven in the Convection or Convection Roast mode 325 degrees. Toss the vegetables with some olive oil and seasoning and spread onto a rimmed baking sheet.


This the timing of the cooking plan:


Begin by cooking the cauliflower and carrots while searing the pork chops. This will take approx 10 minutes.


Once seared add the pork chops to the oven and set the timer for 8 minutes.


Remove the pork chops and set aside to rest.


Increase the oven temperature to 400 degrees and continue cooking the vegetables for another 10 minutes. Remove from the oven and serve with the pork chops.


Ingredients:


2 - double cut, bone-in center pork chops

3 - cloves garlic, minced

1 - teaspoon fresh rosemary, minced

½ - teaspoon, fresh thyme leaves, minced

1 - tablespoon, fennel fronds minced

1 - tablespoon olive oil

2 - tablespoons of butter


Preparation:


Begin by combining the garlic, herbs and olive oil, then carefully cut a pocket along the side of each chop and spread the mixture evenly inside each pocket.


Remember meats always cook best if they are at room temperature, especially the larger pieces such as these chops. Once you have prepared them for cooking, season with kosher salt and pepper and set aside to lose their chill.


When ready to cook, heat an oven proof pan over moderate heat then add in 2 tablespoons of butter and a little olive oil.  When the butter is sizzling, lay the chops into the pan and leave them to brown without touching for approx 3 minutes.  Carefully turn the chops and brown on the other side.  Before moving the pan to the oven add a little acid to the pan, either a little white wine, sherry or verjus.


Set the timer for 8 minutes then carefully remove the pan from the oven and set it aside to cool.


Remember to leave a towel or oven mitt over the handle so you don’t accidentally burn yourself.


Now increase the heat in the oven to 400 degrees to make sure the vegetables achieve a nice caramelized finish. In ten minutes you will have perfect pork chops and a side of delicious caramelized roasted vegetables.


Roasted Cauliflower and Carrots


Cauliflower cut into ½” thick slices works well for roasting if you want to achieve a nice overall crispness.  Paired with sliced multicolored carrots it makes an appealing side dish.  I also sauteed some thinly sliced collard greens for added visual appeal and to add a lighter component to the meal.

Larissa Taboryski

Black-Eyed Pea Jambalaya with Broiled Shrimp and Andouille Sausage

Black-eyed pea Jambalaya is an easy flavorful dish to prepare and is made even more delicious when some luscious shrimp and andouille sausage are broiled and added in just before serving. This recipe is a good example of how you can adapt a traditional recipe and cook part of the meal in the oven without sacrificing any flavor.


The base can be cooked in advance and gently reheated and the shrimp and sausage added in before serving, a side dish of sauteed collard greens makes it just perfect!


Cook the rice at the same time as you cook the black-eyed peas and vegetables, then cook the shrimp and sausage when you are ready to serve, so easy and so delicious!


Ingredients


2 - tablespoons vegetable oil

1 - medium yellow onion, chopped

1 - medium orange or yellow pepper chopped

1 - jalapeno pepper, sliced

5 - cloves, garlic, sliced

2 - 15 oz cans black-eyed peas or 4 cups cooked black-eyed peas

2 - cups chicken or beef stock

2 - cups cooked, long grain rice

3 - andouille sausages, cut into ½”pieces

1lb - large shrimp (16-20per lb) peeled and deveined and cut into ½” pieces


Preparation


Heat a 12” saute pan over moderate heat. Add the oil and stir in the onions. Cook until translucent then stir in the garlic, yellow pepper and jalapeno pepper and cook to soften.


Add the black-eyed peas and stock and simmer gently for 30 minutes.

Stir the cooked rice into the black eyed pea mixture and heat through gently before serving.


Line a rimmed baking sheet with foil, shiny side down. 


Combine the shrimp and andouille sausage in a bowl with a light coating of vegetable oil and a sprinkle of garlic powder and Old Bay seasoning and spread onto the prepared baking sheet.


Heat the oven in the Broil Mode for 5 minutes and broil the sausage and shrimp for approx 4 minutes.  Add to the jambalaya with the pan juices and serve.


Serves 6

Larissa Taboryski

Crispy Braised Duck Legs and Oven Polenta

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.


Oven Braised Duck Legs


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


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


1 - cup polenta

4 - 6 - cups of water or milk and water combined

2 - tablespoons butter

Salt


Preparation


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

Larissa Taboryski

Hazelnut Chocolate Pear Cake

This cake is prepared in a food processor since the first step is to grind the nuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate.  The cake has a nice light batter and is a winning combination of flavors.


Ingredients


1 - cup all purpose flour

1 ½ - teaspoons baking powder

½  - teaspoon salt

½ - cup hazelnuts (or substitute pecans or walnuts)

6 - ounces cold unsalted butter cut into small chunks

⅔ - cup light brown sugar

2 - eggs

¼ - cup dark chocolate chopped into small pieces

4 - small pears, peeled, cored and chopped into small pieces


Preparation


Heat the oven to 300 degrees Convection.

Butter an 8” cake pan and line the bottom with paper.

Combine the flour, baking powder and salt in a small bowl and set aside.

Grind the hazelnuts in a food processor to a fine meal.

Add the flour mixture and pulse to combine.

Add the butter and pulse until fine crumbs form.

Add the sugar and eggs and mix briefly to combine.


Transfer the batter to a bowl and fold in the  chocolate and half of the pears. Spread the batter into the prepared cake pan and top with the remaining pears. Bake for approximately 50 minutes or until the tester comes out clean.

Larissa Taboryski

Lamb Shoulder Roast Meal

One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor.  I am not suggesting you have to cook a cake at the same time but it’s good to know if you are cooking something like a lamb shoulder roast  that will be in the oven for quite some time that you can cook a dessert at the same time.


My cooking plan is to cook the lamb shoulder roast at 300 degrees Convection for about 1 ½ hours.  The cake also cooks at 300 degrees and takes approximately 50 minutes to bake so I will cook that during the first hour the roast is in the oven. Once it’s out of the oven I will increase the temperature to 375 to make sure the lamb renders any fat and gets nice and crisp.  The vegetables will only take about 12 - 15 minutes to cook so they go in at the very end.


1 - 2lb lamb shoulder roast

1 - tablespoon olive oil

1 - teaspoon herb’s de Provence OR

1 - tablespoon chopped fresh rosemary

4 - cloves garlic, minced

Kosher salt & pepper


Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking.

Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 15 mins.  Increase the heat to 375 and cook for 15 minutes, remove from the oven and check the internal temperature, it should be 145 degrees, and set aside to rest before carving.



Roasted Greens Chickpeas and Feta Cheese


1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces

3 - cloves garlic, minced

1 - tablespoon olive oil

1 - bunch broccolini, stems trimmed

1 - 14oz can chickpeas drained and slightly dried out

Dash of dried red chili (optional)

4 - oz Feta cheese, sliced

Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet.  Bake at 375 for 10 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt.

Serves 4



Hazelnut Chocolate Pear Cake


This cake is prepared in a food processor since the first step is to grind the nuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate.  The cake has a nice light batter and is a winning combination of flavors.


Ingredients


1 - cup all purpose flour

1 ½ - teaspoons baking powder

½  - teaspoon salt

½ - cup hazelnuts (or substitute pecans or walnuts)

6 - ounces cold unsalted butter cut into small chunks

⅔ - cup light brown sugar

2 - eggs

¼ - cup dark chocolate chopped into small pieces

4 - small pears, peeled, cored and chopped into small pieces


Preparation


Heat the oven to 300 degrees Convection.

Butter an 8” cake pan and line the bottom with paper.

Combine the flour, baking powder and salt in a small bowl and set aside.

Grind the hazelnuts in a food processor to a fine meal.

Add the flour mixture and pulse to combine.

Add the butter and pulse until fine crumbs form.

Add the sugar and eggs and mix briefly to combine.


Transfer the batter to a bowl and fold in the  chocolate and half of the pears. Spread the batter into the prepared cake pan and top with the remaining pears. Bake for approximately 50 minutes or until the tester comes out clean.

Larissa Taboryski

Convection Meal - Holiday Brunch

Roasted Cauliflower Soup, Roasted Butternut Squash Stew and Spicy Cheese Crackers 


Since Holiday meals usually involve lots of protein rich foods, it's nice to give your digestive system a break and make some simple flavorful vegetable dishes instead. And of course it's so much easier with Convection.  For this meal, 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.....easy and so delicious.


Roasted Cauliflower Soup


1 - medium head cauliflower, coarse stem removed, cut into 1” thick slices or florets

2 - cloves garlic, minced

¼ - teaspoon mixed Italian seasoning

2 - tablespoons olive oil

1 - large leek trimmed washed free of any dirt and sliced into thin rings

1 - tablespoon olive oil and 1 tablespoon butter

6 - cups chicken, turkey or vegetable stock

Optional - chopped chives for serving


Preparation


Combine all the ingredients and spread 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 overbrowning on one side. 


Meanwhile, heat a 2 qt capacity saucepan on moderate heat and add the 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.


Roasted Butternut Squash with Sauteed Spinach and White Beans


1 - small butternut squash, peeled and cut into 1” dice

2 - tablespoons olive oil

¼  - teaspoon dried oregano

Pinch of cayenne or other chili spice

1 - tablespoon olive oil

1 - small yellow onion cut into 1” dice

2 - cloves garlic, minced

1 - bunch fresh spinach, washed, dried & stems removed, coarsely chopped

1 - 14oz can cannellini or garbanzo beans, drained and rinsed

¼ - cup chicken, turkey or vegetable stock


Combine the butternut squash with the remaining ingredients and spread onto a rimmed baking sheet. Heat the oven in the Convection Roast Mode 400 degrees and roast for 25 - 30 minutes until the edges begin to caramelize.


Meanwhile, heat 1 tablespoon olive oil in a large skillet and stir in the yellow onion. Cook the onion to soften then stir in the garlic, cook for a minute then stir in the spinach and cook till wilted.


Stir in the stock and the drained white beans, cover and cook over low heat for five minutes.  Gently stir in the cooked butternut squash and add salt and pepper to taste before serving.


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 prior to 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.


Ingredients


½ - cup softened butter

1 ¼ - cups shredded extra-sharp cheddar cheese

1 - cup all purpose flour

⅛ - teaspoon salt

¼ - teaspoon cayenne pepper

1 ¼ - cups Rice Krispies


Preparation


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 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 brow

Larissa Taboryski

Convection Meal - Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu

These two simple zesty recipes make a delicious quick cooking Convection meal and will give your taste buds a nice change from traditional meatballs and roasted vegetables.


Chicken Meatballs with Miso and Ginger


1 - lb ground chicken

3 - tablespoons white miso

2 - cloves garlic minced

1 - teaspoon fresh minced ginger

1 - teaspoon kosher salt

¾ - teaspoon black pepper

12 - Ritz crackers, finely ground

¼ - cup of milk


Combine all the ingredients in a large bowl and combine gently with your hands. The mixture is very sticky, I wore disposable gloves to shape the 12 meatballs but the recipe author suggests lightly wetting your hands to prevent sticking. Meatballs can be cooked immediately or refrigerated for a few hours before cooking.


Line a small rimmed baking sheet with a sheet or parchment and arrange the meatballs on the tray, give them a light spritz of cooking oil before going into the oven.


Roasted Green Beans with Spicy Tofu


1 - 14oz package extra firm tofu, drained and sliced crosswise into 8 ½” slices

2 - tablespoons chopped fresh cilantro

2 - tablespoons, chopped scallions

2 - cloves garlic, minced

1 ½ - teaspoons sesame oil

1 - teaspoon honey

3 - tablespoons soy sauce

1 ½ - tablespoons black rice vinegar (or substitute with white rice vinegar)

3 - tablespoons chile-crisp condiment

¾ - lb green beans, trimmed


Place the tofu slices in a casserole dish, whisk together all the ingredients except the green beans and pour over the tofu.


Wash and trim the green beans, pat dry, spread onto a rimmed baking sheet and drizzle with some canola or vegetable oil. Push the beans to one side and place the tofu slices on the baking sheet and pour the marinade over the tofu.


Arrange the oven racks to accommodate the pans and heat the oven in the Convection Roast or Convection Bake Mode 425 degrees. Cook the Chicken Meatballs for 20 minutes until firm and slightly browned on the edges. Cook the Green Beans for 15 - 20 minutes until the beans begin to blister.


Original recipes are from New York Times Cooking.

Serves 4

Larissa Taboryski

Convection Roast Tips - Thanksgiving Turkey

Tips for Roasting a Turkey in your Convection Oven


Using the Convection Roast or Convection Bake mode in your oven makes roasting a turkey easy and, because foods cooked in Convection retain a lot of moisture, the turkey will be incredibly succulent and juicy. Other benefits of roasting a turkey in Convection include:


  • No turning or basting is necessary.

  • Because the turkey is roasted on a rack all the juices stay in the bird, poaching the meat to perfection.  After resting the juices are drained out of the turkey for gravy making.

  • Roasting time will be much shorter, use the oven Temperature Probe to avoid overcooking the turkey or follow the estimated timing listed below.

  • Once the turkey is resting, all the oven side dishes can be cooked at the same time so that all the food will be ready to serve when the turkey has rested and been carved


Seasoning the Turkey


  • Remove the turkey from the wrapping a few days in advance and place it on a rimmed baking sheet.  Remove the neck and giblet packets from the turkey cavities and dry the turkey inside and out with paper towels.

  • Give the turkey a dry rub of kosher salt mixed with your preferred seasoning, a few days in advance and leave in the refrigerator until ready to cook.

  • When cooking in Convection a wet brine is not necessary as the circulating Convection heat does not have a drying effect during the roasting process.

  • Aromatics such as onion, lemon bay leaves or other seasoning can be placed in the cavity prior to cooking for added flavor.


Cooking the Turkey


  • Let the turkey sit in a cool place outside of the refrigerator for a few hours prior to cooking. If it is too cold it will cook unevenly.

  • Preheat the oven in the Convection Roast or Convection Bake to 400 degrees.

  • Set the seasoned turkey on a rack in a shallow pan and place a metal skewer between the legs to balance the turkey or tie the legs loosely together.  It’s important to know that your turkey will cook faster in Convection and tying the legs too close to the body keeps that part very cold and therefore it may cook unevenly.

  • Placing the turkey on a rack ensures all the juices stay in the turkey during the cooking and allows the heat to circulate evenly around the bird.  There will be some drippings but for more drippings you can add some vegetables to the base of the pan and add a cup or two of water once the pan is in the oven.

  • Give the turkey a light spritz with some spray oil or rub with some vegetable oil and if your oven has a Meat Probe insert it into the thickest part of the breast, horizontally, making sure not to touch any bone.

  • Slide the tray into the oven and insert the temperature probe into the oven receptacle. For food safety the internal temperature must reach 165 degrees in the thickest part of the breast and thigh.  While the turkey is resting the internal temperature will continue to rise and reach the perfect carving temperature of 180 - 185 degrees in 20 - 30 minutes.

  • Set the timer and cook the turkey for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees for the remainder of the cooking time. The oven will turn off when the internal temperature of 165 degrees has been reached. If your oven does not have a meat probe, use the following chart as a guide.


Estimated Cooking Times


  • For small turkeys up to 15lbs allow - 1 ½ - 2 hours cooking time.

  • For turkeys up to 20lbs allow - 2 - 2 ½ hours cooking time.

  • For turkeys over 20lbs allow 3 - 3 ½ hours cooking time.


Resting, Carving and Gravy Making


  • When the turkey comes out of the oven set it aside to  rest for 30 minutes, then carefully pick it up with 2 kitchen towels and drain the juices from the cavity into the roasting pan and set the turkey aside on a rimmed carving board.

  • When carving the turkey you may notice the area around the bones will be red. Please do not be alarmed, this is a characteristic of Convection cooking.  As long as the meat is cooked you are perfectly safe.

  • Discard any vegetables you added to the roasting pan, combine all the pan juices and skim off the fat, you are now ready to make your gravy and begin carving the turkey.


To make sure you have enough stock to make gravy we recommend preparing a giblet stock to mix with the pan juices and juices that will come out of the turkey after resting.  Additional stock can also be made in advance with turkey legs or wings.



Most 30” and 36” ovens can accommodate two large casserole pans side-by-side as well as extra large rimmed baking sheets.  Make good use of all that space to cook as many oven side dishes as you can while the turkey is resting and being carved (approx 50 minutes).



Using Convection will help you cook an amazing turkey and having all the side dishes ready and hot to serve at the same time really takes the stress out of preparing a huge feast.  I wish you every success.

Larissa Taboryski

Easy Convection Meal

Chipotle Chili Braised Short Ribs

Baked Stuffed Winter Squash

Caramel Sauce, Apple  Bread Pudding


Since we tend to use our ovens for longer periods of time during the cooler months it’s always worthwhile to consider preparing several dishes at one time.  Each of the dishes in this meal are easy to make but to make all three at one time takes a little planning.

  1. It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance.

  2. Now prepare the squash. First you need to carefully cut them in half and scoop out the seeds then the squash need to be baked or steamed to soften the flesh before stuffing.  If you are using your Combi Steam Oven to steam them you can steam the grains for the stuffing at the same time.

  3. Allow approximately 15 minutes to steam the squash and during that time you can saute the vegetables that will be mixed with the grains for the stuffing.

  4. Prepare the bread pudding. Soak the cubed bread in the egg mixture while you saute the apples. The caramel sauce goes together really quickly just before serving.

The bread pudding and stuffed squash can be baked in the oven at the same time and the short ribs can either be warmed on the cooktop or in the oven.


Chipotle Braised Short Ribs


4 - 5lbs beef short ribs, about 8 (2 per person)

2 - tablespoons olive or vegetable oil

2 - tablespoons, butter

1 - medium onion, coarsely chopped

4 - cloves,garlic, pressed

3 - ounces brandy or medium sherry (measured out don’t pour from the bottle)

¼ - teaspoon dried mixed Italian seasoning

1 - bay leaf

1 - 14oz can whole tomatoes

2 - tablespoons tomato paste

1 - cup beef broth

1 - tablespoon chilis in Adobo

Serves 4


Preheat the oven Convection or Convection Bake 300 (small ovens, 325 larger ovens)

Pat the short ribs dry and season with salt and pepper.

Heat a large heavy pan over moderate heat and add the oil and butter.

Place the short ribs in the pan, meaty side down and leave to brown for a few minutes then turn and brown the other side. When browned all over, reduce the heat and remove from the pan.

Stir in the onion and cook to soften over moderate heat then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and let it cook for a minute or so.

Now add in the remaining ingredients breaking up the tomatoes with a fork as they soften.

Bring the mixture to a gentle boil, cover and place in the oven to cook for approximately 2 hours or until the meat is very tender.


Allow the meat to cool in the pan and be sure to skim off any fat that solidifies on the surface before reheating.


Serves 4


Baked Stuffed Winter Squash


3 - small carnival or acorn squash

½ - cup quinoa, barley or bulgur (all make a good stuffing)

1 - tablespoon olive oil

2 - tablespoons butter

½  - medium yellow onion, finely chopped

3 - cloves garlic, minced

¼ - teaspoon dried oregano

½ - lb crimini or shiitake mushrooms

½ - bunch lacinto kale or chard, ribs removed, leaves finely chopped.

Preheat the Steam Oven in the Steam Mode or the Convection Oven in Convection Bake 350

Carefully cut the squash in half so each forms a nice sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing.  You can always chop any excess squash and add into the stuffing.


Place the squash on a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork.  If cooking in the Convection oven be sure to add a ¼ cup of water to the pan and cover the squash with foil.


Place the quinoa or other grain in a solid pan and cover with 1 cup of water and steam at the same time as you cook the squash. Meanwhile, saute the vegetables for the stuffing.

Heat a medium skillet over moderate heat and add the oil and butter, stir in the onion and cook to soften. Add the garlic and oregano and stir in the mushrooms.  Cook until the mushrooms release their juices then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring in the cooked grains.


Grains can also be added directly to the pan with some water and cooked covered after the greens have been added.


Taste for seasoning before adding to the partially cooked squash.

Bake uncovered  in the Convection Bake Mode 350 degrees for 20 - 25 minutes.


Caramel Sauce Apple Bread Pudding


1 - loaf cinnamon challah bread cubed

6 - large eggs

½ - cup granulated sugar

2 - cups half and half

3 - tablespoons butter

3 - tablespoons brown sugar

4 - apples, peeled, cored and chopped

2 - ounces brandy


Place the cubed bread in a large bowl, mix the eggs, sugar and half and half and pour over the bread to soak.  Meanwhile, heat a large skillet over moderate heat, add the butter and brown sugar and heat until the sugar has dissolved.  Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized.


Stir in the brandy and cook for a few more minutes, cool before adding to the bread mixture.

Scrape the contents into an oven safe casserole and bake Convection Bake 350 degrees for 30 - 35 minutes until the custard is set.


Caramel Sauce


½ - cup brown sugar

4 - tablespoons butter

½ - cup heavy cream


Melt the sugar and butter in a small heavy pan over moderate heat.  When the sugar has dissolved and has become liquid, carefully stir in the cream and remove from the heat.

Pour over the cooked bread pudding before serving.

Larissa Taboryski

Lamb Shoulder Roast with Sauteed Greens, Chickpeas and Feta Cheese
Hazelnut Pear Cake

One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor.  I am not suggesting you have to cook a cake at the same time but it’s good to know if you are cooking something like a lamb shoulder roast  that will be in the oven for quite some time that you can cook a dessert at the same time.


My cooking plan is to cook the lamb shoulder roast at 300 degrees Convection for about 1 ½ hours.  The cake also cooks at 300 degrees and takes approximately 50 minutes to bake so I will cook that during the first hour the roast is in the oven. Once it’s out of the oven I will increase the temperature to 375 to make sure the lamb renders any fat and gets nice and crisp.  The vegetables will only take about 12 - 15 minutes to cook so they go in at the very end.


1 - 2lb lamb shoulder roast

1 - tablespoon olive oil

1 - teaspoon herb’s de Provence OR

1 - tablespoon chopped fresh rosemary

4 - cloves garlic, minced

Kosher salt & pepper

Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking.

Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 15 mins.  Increase the heat to 375 and cook for 15 minutes, remove from the oven and check the internal temperature, it should be 145 degrees, and set aside to rest before carving.

Roasted Greens Chickpeas and Feta Cheese

1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces

3 - cloves garlic, minced

1 - tablespoon olive oil

1 - bunch broccolini, stems trimmed

1 - 14oz can chickpeas drained and slightly dried out

Dash of dried red chili (optional)

4 - oz Feta cheese, sliced

Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet.  Bake at 375 for 10 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt.

Serves 4

Hazelnut Chocolate Pear Cake

This cake is prepared in a food processor since the first step is to grind the nuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate.  The cake has a nice light batter and is a winning combination of flavors

1 - cup all purpose flour

1 ½ - teaspoons baking powder

½  - teaspoon salt

½ - cup hazelnuts (or substitute pecans or walnuts)

6 - ounces cold unsalted butter cut into small chunks

⅔ - cup light brown sugar

2 - eggs

¼ - cup dark chocolate chopped into small pieces

4 - small pears, peeled, cored and chopped into small pieces

Heat the oven to 300 degrees Convection

Butter an 8” cake pan and line the bottom with paper

Combine the flour, baking powder and salt in a small bowl and set aside

Grind the hazelnuts in a food processor to a fine meal.

Add the flour mixture and pulse to combine

Add the butter and pulse until fine crumbs form

Add the sugar and eggs and mix briefly to combine

Transfer the batter to a bowl and fold in the  chocolate and half of the pears

Spread the batter into the prepared cake pan and top with the remaining pears

Bake for approximately 50 minutes or until the tester comes out clean

Larissa Taboryski

Roasting Vegetables for Soups, Stews and Grain Bowls

Roasting vegetables for soups, stews and grain bowls ensures great flavor, makes the preparation easier and remember when you cook in Convection you can cook on multiple racks at one time so it’s easy to prepare a  couple of meals cooked at one time.


Roasted Butternut Squash with Curried Lentil Stew


This is such an easy delicious dish to prepare.  Basically you will saute the onions, garlic, seasonings  and mushrooms, stir in the lentils, add the chicken stock and simmer for about 20 minutes.  Meanwhile the butternut squash roasts in the oven and is incorporated into the stew when done.  For a little color and extra nourishment some greens can be sauteed and stirred in before serving.


Ingredients: 


1 - small butternut squash, peeled and cubed

½ - teaspoon ground cumin

2 - tablespoons olive oil


Heat the oven, Convection or Convection Roast 375. Toss the butternut squash with the oil, some salt and pepper and the cumin.  Spread onto a rimmed baking sheet and roast for 20 minutes until softened and slightly caramelized on the edges. Cool slightly before folding into the lentil stew.


1 - tablespoon olive oil

1 - medium onion, finely chopped

2 - cloves, garlic, minced

1 - teaspoon curry powder

1 - teaspoon cumin

2 - cups chopped crimini mushrooms

½ - cup lentils

4 - cups chicken or vegetable stock

1 - 4oz bag of baby spinach or other greens


Preparation:


Heat a large saute pan over moderate heat, add the oil and when hot, saute the onion until softened. Stir in the garlic and spices and cook over moderate heat, add the mushrooms and cook until they begin to soften then add the lentils and stock.  Bring to a gentle boil and simmer for 20 minutes. The greens can be stirred into the hot lentil stew to soften or sauteed lightly then stirred in


Creamy Roasted Mushroom Soup


2 - lbs crimini mushrooms, stems removed and cut into quarters

½ - cup assorted dried mushrooms, re-hydrated, excess moisture squeezed out

2 - tablespoons olive oil

2 - tablespoons butter

2 - shallots, thinly sliced

¼ - teaspoon herb’s de Provence

3 - cup chicken stock

1 - cup cream


Heat the oven to Convection or Convection Roast 350 degrees.


Remove the stems from the mushrooms and wipe the caps clean with a wet paper towel.


Cut the mushrooms into quarters and toss with some olive oil, spread onto a rimmed baking sheet and roast for about 25 - 30 minutes till slightly caramelized.


Pour enough hot water over the dried mushrooms to cover and set aside to re-hydrate for about 20 minutes. Remove the mushrooms from the soaking liquid and squeeze out the excess moisture with paper towels. Strain the soaking liquid through a fine sieve to avoid getting any grit in the broth.


Heat a large saucepan, add the butter and a little oil.  Stir in the shallots and garlic and saute for a few minutes, stir in a tablespoon or so of sherry, cook for a few minutes then add the chicken stock and bring to a gentle boil.


Add the re-hydrated mushrooms and the strained soaking liquid and all but a handful of the roasted mushrooms  and carefully puree until smooth.  Stir in the remaining mushrooms, cream and a little fresh lemon juice, adjust seasoning as needed.

Larissa Taboryski

Eggplant Parmesan

Eggplant Parmigiana is a little labor intensive to prepare but by using Convection to cook the eggplant slices at one time you eliminate the most labor intensive step which is frying the slices individually. The sauce is prepared while the eggplant is cooking then the casserole is assembled with the layers of sauce, eggplant and cheese….so easy, so delicious.


Eggplant


2 - medium globe eggplant.

Cut the eggplant into ½” thick slices, spread onto a rack in a shallow baking pan and sprinkle each side with salt.  Let the eggplant sit for an hour or 2  then rinse and pat dry.

Set up your dredging station with 3 bowls one for flour, one for egg and one for the breadcrumbs

½ - cup all purpose flour

4 - eggs, beaten with a little water till well mixed.

2 - cups Panko breadcrumbs mixed with ¼ cup vegetable oil.

Dip the dried eggplant slices in the flour, then the egg and finally the oiled breadcrumbs and place onto a rimmed baking sheet.

Heat the oven to Convection or Convection Bake 350 degrees and bake the trays of eggplant slices for 20 minutes until crisp and golden.


Tomato Sauce


1 - tablespoon olive oil

2 - cloves garlic, minced

½ - teaspoon mixed Italian seasoning

1 - 28oz can, tomatoes


Heat a medium sized saucepan over low heat, add the oil and when hot stir in the garlic and seasoning and stir for a minute. Add the tomatoes and break them up with the back of a spoon.  Cook over moderate heat for 20 - 30 minutes then set aside.


Cheese

1 ½ - lbs fresh Mozzarella, sliced

1 - cup grated Parmesan cheese


Spread about ⅓ cup of tomato sauce on the bottom of a 9x13 casserole dish. Top with ⅓ of the eggplant slices, then a layer of Mozzarella slices and about ⅓ cup of shredded Parmesan.  Continue the layers ending with the last of the Parmesan cheese.


Preheat the oven - Convection Bake 350 degrees and bake uncovered for 30 minutes.

Larissa Taboryski

Convection Broiled Steak
& Broiled Corn Salsa

The Broil function in most modern ovens is far more user friendly than older ovens, but it’s important to follow these simple steps when broiling in the oven.

  • Arrange the oven racks before heating the oven, having one rack close to the broiler and another lower down is ideal that way once the meat is seared you can move it away from the powerful direct heat to finish cooking through if needed.

  • Turn your overhead ventilation on to medium high speed, so that any escaping vapors will quickly be extracted.

  • A preheat time of only 5 minutes is required for electric ovens, no preheat required for a gas oven, once the flame is ignited you are ready to cook.

  • Always broil with the door closed

  • Use a 2-piece broil pan when broil marbled meats, this way hot fat is shielded from the powerful direct heat.

  • Always remove meat from the hot pan immediately it comes out of the oven to avoid overcooking.

  • Use the Combination of Convection + Broil for thicker cuts of meat, this aids in even cooking and better moisture retention.

  • Use the Broil only Mode for thin quick cooking cuts of meat, fish and vegetables.

Convection Broil Sirloin or T Bone Steak


For best results when broiling steak season with salt immediately prior to cooking or 40 minutes prior to cooking.  For thinner cuts like the T Bone immediately before works well, for thicker steaks 40 minutes or overnight will give the best results. Drizzle with a light coating of high heat tolerant oil and your preferred seasoning before cooking.


Preheat the oven in the Convection Broil Mode on Hi or 500 degrees,  place the seasoned meat on a 2-piece Broil pan and cook for 4 - 5 minutes. Carefully turn the meat over and cook for 2 - 3 minutes depending on the thickness of the steak.  If the steak is very thick, turn the oven off and place the pan on the lower rack for 3 - 4 minutes to finish cooking, otherwise remove from the oven and immediately take the steak off the pan. ALways rest meat before carving.


Broiled Corn Salsa


2 - cups corn kernels

1 - red pepper, seeds removed chopped into small pieces

1 - small jalapeno pepper, seeds removed, chopped into small pieces

¼ - red onion, chopped into small pieces

1 - teaspoon ground cumin

¼ - teaspoon granulated garlic

1 - tablespoon grapeseed or peanut oil

¼ - cup chopped cilantro leaves

1 - lime, juice only


Preparation:


Combine all the ingredients except the cilantro and lime juice in a bowl and spread onto a heavy duty rimmed baking sheet, covered with foil, shiny side down. 


Preheat the oven in the Broil Mode on Hi or 475 degrees, slide the tray into the oven and cook for 5 - 7 minutes or until the corn begins to brown on the edges.


Remove from the oven and set aside to cool, then scrape the broiled vegetables into a bowl and toss with the cilantro and lime juice to taste.

Larissa Taboryski

Huevos Rancheros Casserole & Caramelized Apple French Toast Casserole

Preparing some breakfast favorites in casserole form is an easy way to prepare a delicious Sunday brunch. Both dishes can be prepped the day before, placed in the oven in the morning and in forty minutes you can enjoy a stress free brunch.  The egg casserole will cook in approximately 30 minutes and the French toast in approximately 40 minutes.


Huevos Rancheros Casserole


12 - corn tortillas

1 - 30oz can black beans

3 - cups prepared salsa

3 - cups Mexican blend shredded cheese

6 - eggs

Garnish of chopped scallions, cilantro and avocado


Preparation:


Preheat the oven in the Convection or Convection Bake Mode 350 degrees.


Spray a 9 x 13” casserole dish with a light coating of oil. Layer 4 of the tortillas into the bottom of the casserole dish, spread a cup of salsa over the tortillas and top with ½ of the beans and 1 cup of cheese. Repeat the layers.


Top with the last 4 tortillas, spread the last cup of salsa over the tortillas and top with the rest of the cheese adding more if needed to cover completely.


Make 6 nests in the cheese and crack an egg into each one.

Back on the upper rack for 25 - 30 minutes until the eggs are set.

(Note if preparing the night before only crack the eggs into the cheese when ready to bake)


Caramelized Apple French Toast Casserole


1 - loaf cinnamon or plain challah bread, cut into ¾” thick slices

6 - large eggs

1 ½ - cups half and half

1 - teaspoon vanilla

Pinch of salt


Preparation:


Butter a 9 x 13 oven casserole dish,and arrange the bread slices in an overlapping pattern in the pan.  Whisk the eggs, half and half, vanilla and salt together in a large bowl and pour over the bread slices. Let the bread sit to soak up the custard while you prepare the apples, pushing them down gently from time to time so they are completely submerged in the custard.


Caramelized Apples


3 - large tart apples such as Granny Smith, peeled and sliced

4 - tablespoons unsalted butter

¼ - cup of brown sugar

1 - teaspoon ground cinnamon


Preparation:


Melt the butter in a large skillet over moderate heat and sprinkle in the brown sugar, stirring to dissolve.  Cook for a few minutes then stir in the apples and cinnamon and continue cooking over medium high heat, stirring often until the apples have softened and the sugar has slightly caramelized. Set aside to cool before spreading over the bread and custard.


Heat the oven Convection or Convection Bake 350 degrees and bake for 35 - 40 minutes until golden and slightly puffed.  Gently heat some maple syrup and pour over the casserole before serving.

Larissa Taboryski

Soy Glazed Butter Roasted Chicken
Roasted Sweet Potatoes & Kale

Meal Preparation Notes


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 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


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


½ - cup low-sodium soy sauce

2 - tablespoons distilled white vinegar

1 - 2” piece of ginger, peeled and thinly sliced

2 - tablespoons sugar


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


3- medium sized sweet potatoes, orange or white fleshed

1 - bunch Dino kale

2 - cloves garlic minced

3 - tablespoons vegetable oil


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.

Larissa Taboryski

Oven Fried Chicken, Corn Spoonbread Casserole, Roasted Broccoli Slices

Meal Preparation Plan


With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. It can be prepared in advance. Just remember to take it out of the refrigerator at least 30 minutes before cooking to lose the chill.


The chicken will go together easily provided you get organized and set up your dredging station and will take only 35 minutes to cook. The coating of the chicken really needs to be done just before it goes in the oven as the coating gets soggy if the chicken is refrigerated. Broccoli slices can be added to the oven for the last 12 minutes for a delicious balanced meal.


Oven Fried Chicken 


6- bone- in chicken thighs, skin

removed

½ - cup all purpose flour

1 - large egg

2 - tbsps milk

1 - teaspoon garlic powder

¾ - teaspoon salt

1 - teaspoon smoked paprika

1 ¾ - cups Panko breadcrumbs

1/3 - cup vegetable oil


Preparation 


Set up your dredging station with 3 medium sized shallow bowls filled with:

1. Flour

2. Eggs well beaten, combined with milk, garlic powder, salt & smoked paprika

3. Panko combined with the oil 


Preheat the oven Convection Bake or Convection Roast 375 degrees. 


Line a rimmed baking sheet with parchment paper. Pat the chicken pieces dry with a paper towel and dredge in the flour, roll in the egg mixture and coat with the Panko, then place on the baking sheet.  


Spray with a mist of cooking oil Oven Fried Chicken, Double Convection Bake or Convection Roast Corn Spoonbread Casserole, Roasted Broccoli Slices. Spray to give the crust an extra bit of crisping and cook for 30 - 35 minutes depending on the size of

the thighs. 


Double Corn Spoonbread 


With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop

for about 10 minutes, but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and

bake.


1 ½ - cups of water

1 ½ - cups whole milk

¾ - cup stone-ground cornmeal

2 - tablespoons unsalted butter

2 - large eggs

½ - teaspoon baking powder

2 - green onions

1 ½ - cups corn kernels

3 - tablespoons Parmesan cheese 


Preparation  


Preheat the oven to Convection Bake or Convection Roast 375 degrees.

Grease a shallow 1 ½ quart casserole dish.


Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil.


Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time. 


Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty.


Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder.


Stir in the onions, corn & Parmesan and a little cracked pepper. Bake for 45 minutes or until a tester comes out clean.

Larissa Taboryski

Mexican Meatloaf Meal

Mexican Meatloaf

Classic Red Rice

Roasted Fish


Meal Preparation Plan


When you turn your oven to cook something for dinner, always ask yourself, can I cook another part of the meal at the same time in the oven? One nice feature of this meal is that both dishes can be cooked and served in the same dish. If another family member prefers to eat fish, just add it in for about 10 minutes prior to serving.


This meatloaf recipe is a great example of taking a classic recipe and jazzing it up with different flavors and a new presentation. Allow 10 minutes to assemble the meatloaf, at least 50 minutes to bake in the oven and 10 minutes to rest. The Red Rice includes a variety of vegetables and will cook in about 20- 25 minutes, so it can go in about 30 minutes after the meatloaf and both dishes will be ready to serve at the same time.


Mexican Meatloaf


2 - lbs ground sirloin

2 - large eggs

¾ - teaspoon ground cumin

1 - teaspoon chili powder

1 - teaspoon kosher salt

1 ½ - cups Monterey Jack cheese

2 - cups fresh Tomato Salsa

1 - cup fresh dried breadcrumbs

3 - 8” corn tortillas, cut into thin ribbons and ribbons cut in half.


Preheat the oven in the Convection Bake or Convection Roast Mode 350 degrees.


Combine the beef, eggs, cumin, chili powder, salt and a heaping cup of shredded cheese in a large mixing bowl. Measure 1 even cup of the salsa and add it to the mixing bowl together with the breadcrumbs and combine well with a gentle hand.


Press the meat mixture into a 9” pie pan and spread ½ a cup of the salsa over the top. Sprinkle the tortillas over the top of the meat and top with the remaining cheese.


Bake on rack position 4 or 5 counting up from the bottom for 50 - 60 minutes or until the meat comes away from the edge of the pie plate and the tortillas are crisp.


Set aside to cool for at least 10 - 12 minutes then cut into wedges.


Serve on a bed of shredded lettuce or coleslaw garnished with the remaining salsa.


Classic Red Rice


1 - 14 ½ oz can whole tomatoes in juice, drained

3 - tablespoon chopped white onion

2 - cloves garlic, peeled

1 - cup medium grain white rice

1 - cup hot water

1 - medium carrot, peeled, cut into small dice

⅓ - cup frozen peas

⅓ - cup frozen or fresh corn kernels

6 - sprigs cilantro, tied together

2 - serrano chiles, halved (if you like the spice)

1 - teaspoon salt


Combine the tomatoes, onion and garlic and puree until smooth.


Combine the rice, tomato puree, hot water, carrot, peas and corn, cilantro sprigs and chilies and salt in an oven-safe pan or casserole dish, cover and place in the oven on rack position 2 (1 up from the bottom) and cook for 20 minutes.


Very carefully remove the cover, crack it a little first then remove so you don’t get a burst of steam in your face. 


Cook for another 10 minutes uncovered then remove from the oven and let stand for at least 5 minutes before discarding the cilantro and chilies and fluffing with a fork.

Larissa Taboryski

Oven Roast Trip Tip Meal

Oven Roast Tri Tip

Roasted Potatoes with Peppers, Onion & Green Beans


Serves 4 - 6 People


Planning Tips for Cooking this Meal in Convection


Tri-Tip - plan 40 minutes cooking time for a 2lb roast and 10 minutes resting time.

Use the oven meat probe if your oven is equipped with one set to 130 for medium rare.

Roasted Vegetables - plan 30- 35 minutes cooking time.

Organize the oven racks, have one rack in rack position 2 counting up from the bottom and the other on rack position 4 or 5.

Preheat the oven in the Convection Roast Mode 325 degrees.


Oven Roast Tri-Tip


Like most meats Tri Tip needs only a blast of high heat to bring out the flavor, but if the majority of the cooking is done at lower temperatures it will also be very tender and juicy. Resting before slicing is very important and be sure to slice the meat across the grain for best results. There are many online videos that give excellent instruction on slicing Tri Tip.


2lb - unseasoned Tri Tip roast

1 - teaspoons kosher salt

1 - tablespoon of your favorite BBQ dry rub

1 - tablespoon vegetable oil


Place the meat on a rimmed baking sheet and massage the oil into the meat.

Combine the seasonings and rub into the meat.

The flavor of meat is always better if the dry rub is done in advance of cooking.

Place in the oven on the upper rack and cook for 30 minutes at 325 degrees.

Increase the oven temperature to 425 degrees and cook the roast for another 10 minutes to crisp the exterior.


Remove the meat from the oven and rest it on a cutting board, don’t leave it on the hot pan.

Rest for 10 minutes before slicing.

Larissa Taboryski

Spice Rubbed Chicken Pieces Meal

Spice Rubbed Chicken Pieces

Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes

Nectarine Blackberry Crisp


Serves 4 - 6 People


Planning Tips for Cooking this Meal in Convection


Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size

Resting Time for Chicken - 5  minutes

Cooking Time for Vegetables - 20 - 25 minutes

Cooking Time for Crisp - 35 - 40 minutes

Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4.

Preheat the oven in the Convection Roast or Convection Bake Mode  to 425 degrees.

  • The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375.

  • Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes.

  • Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes.


Spice Rubbed Chicken Pieces


It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches.

6 - 8 bone in chicken pieces

2 - tablespoons olive oil

2  - teaspoons kosher salt

1 ½ - teaspoons dried mixed Italian seasoning

1 ½ - teaspoons garlic powder

2  - teaspoons smoked Spanish paprika (mild or spicy)

Place the chicken pieces on a rimmed baking sheet and coat with the olive oil.

Combine the seasonings in a small bowl and rub into the chicken. This can be done a day ahead of time and will give the chicken great flavor. Cook on a rimmed baking sheet as directed above.


Medley of Zucchini, Gold Squash & Cherry Tomatoes


This medley makes good use of summers’ bounty of golden and green zucchini combined with cherry tomatoes and finished with a sprinkle of feta cheese and fresh herbs. When roasting zucchini it’s best not to cut them too small or they will disintegrate.


2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks

2 - medium golden zucchini, cut the same way

1 - cup cherry tomatoes, cut in half

3 - cloves garlic, minced


Combine the vegetables in a bowl and season with a sprinkle of kosher salt and pepper.

Toss with just enough olive oil to cover and spread onto a rimmed baking sheet.

Cook as directed.


Fresh Herb & Feta Cheese Topping


1 - cup crumbled feta cheese

¼  - cup fresh herbs, mint, parsley, basil, oregano, minced

Pinch of dried red chili

Combine the topping and gently fold into the vegetables when they come out of the oven.


Nectarine & Blackberry Crisp


Fruit crisps are so easy to make and are so delicious, they can be served warm with a little ice cream or cold with some yogurt.

6 - ripe nectarines, cut into 8 wedges each

1 - cup ripe blackberries

¼ - cup sugar

1 - stick unsalted butter, room temperature, cut into small pieces

1 - cup old-fashioned oats

½ - cup, brown sugar

½ - cup all purpose flour

1 - teaspoon ground cinnamon

Dash of salt


Mix the fruit together with the sugar in an oven-proof baking dish.

Measure the dry ingredients into a mixing bowl and sprinkle the butter over the mix.

Mix the butter in with your fingertips until the mixture sticks together. Flatten handfuls of the mixture between your palms and place over the fruit and bake as directed.

Larissa Taboryski

Rice Pilaf with Parsley and Almonds

Convection or Convection Baked


One of the benefits of cooking with Convection is the ability to cook multiple foods at one time in the oven. Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stovetop as well as eliminating any possible boilovers or burning.


When cooking  a multi-level meal in the oven, stage the dishes first to make sure they all fit.  For example a tray of chicken could be cooked on rack position 4 or 5, vegetables on rack 2 and the rice pilaf on rack 3 or next to the vegetables if there is room. 


When you have multiple foods cooking in the oven higher temperatures of 375 - 400 degrees are ideal to keep an even temperature.


Ingredients:


¼ - cup unsalted butter

1 - small yellow onion, halved lengthwise and sliced thin lengthwise

2 - cloves garlic, chopped

2 - cups basmati rice

½ - cup white wine

3 ½ - cups chicken broth, heated

¾ - cups Italian parsley leaves, chopped

½ - cup sliced almonds


Preparation:


Preheat the oven Convection or Convection Bake 350 or 400 degrees if cooking multiple dishes.


Melt the butter in a saute pan and cook the onion and garlic until just softened.


Add the rice and saute stirring often until lightly brown. Stir in the white wine then the heated chicken stock. Add salt and pepper to taste.


Pour the contents into an oven casserole, cover and bake for 35 to 40 minutes until the liquid is absorbed and the rice is fluffy.


Let the rice sit out of the oven uncovered for a few minutes before gently folding in the parsley and almonds.  


Check the seasoning and add more salt and pepper if needed.

Larissa Taboryski

Baked Ham with Tangerine Glaze and Roasted Carrots


Convection


Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham.  If you are heating a sliced ham then it must remain covered in foil to avoid drying out.


Ingredients:


1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots


Preparation:


Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

Larissa Taboryski

Almond, Orange Olive Oil Cake

Convection Mode


Ingredients:


1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil


Preparation:


Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest, continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

Larissa Taboryski

Roasted Potatoes with Tomatoes and Capers

Convection Roast & Steam Mode


Ingredients:


3 - lbs small golden potatoes, steamed till just barely tender about 15 minutes

Cooled and cut nto ½” thick slices

1 - 10oz container cherry tomatoes, halved

2 - cloves garlic, crushed

½ - teaspoon dried oregano

1 - tablespoon salted capers, rinsed well

3 - tablespoons olive oil

¼ - cup fresh basil leaves, washed dried and finely minced


Preparation:


First steam the potatoes. Set them aside to cool then cut them into ½” thick slices.


Gently toss the potoatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. 


Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. 


Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp.


Transfer to a serving platter and top with the fresh basil.


4 - 6 Servings

Larissa Taboryski

Baked Stuffed Peppers


Convection Bake Mode


 Ingredients:


4 - bell peppers, halved length-wise and ribs and seeds removed

1 - cup cooked farro mixed with the following sauteed vegetables

½  - small yellow onion, finely chopped

2 - cloves garlic, minced

2 - 3 chard leaves, large ribs removed, finely sliced, combined with

½ - cup cooked chickpeas

½ - cup shredded mozarella cheese

½ - cup crumbled feta cheese


Preparation:


Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans. 


Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges.


4 - 8 Servings

Larissa Taboryski

Spice Rubbed Chicken Pieces

Convection Roast or Convection Bake Mode


When using Convection these spice rubbed chicken pieces can be cooked at the same time with one or two vegetable side dishes. In this photo I cooked Farro Stuffed Peppers and Steam Roasted Potatoes with Tomatoes and Capers, the recipes are in the Vegetable section.


 Ingredients:


6 - 8 assorted bone-in skin on chicken pieces

1 - teaspoon kosher salt

1 - teaspoon mixed Italian seasoning

2 - teaspoons smoked paprika


Preparation:


Pat the chicken pieces dry and place on a rimmed baking sheet.  


Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking.


Some red onion and lemon cut into ½” thick slices and tossed with oil can be added to the chicken prior to cooking and if you are going for bold flavors, fold in some olives halfway through the cooking time.


Cook in the Convection Roast or Convection Bake Mode 400 degrees for 30 minutes or until juices run clear.  


Remember meats are best if they rest for 5 minutes ( for small pieces) before serving.



Larissa Taboryski

Twice Cooked Herb Roasted Potatoes

Steam & Convection Roast or Convection Bake


There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them.


The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning.


Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved.


Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection.  Cooking potatoes this way elevates them from a humble side to a stunning side.


Ingredients:


3 - lbs baby yellow or red potatoes

1 - tablespoons EVOO

1 - tablespoon butter (very soft or melted)

½ - teaspoon herb’s de Provence or seasoning of your choice


Preparation:


Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes.  Drain and set the potatoes aside to cool.


Preheat the oven to Convection Roast or Convection Bake 400 degrees

Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet.


Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. 


Toss the potatoes halfway through the cooking time to ensure they are evenly crisped.

Serves 4 - 6

Larissa Taboryski

Roasted Sweet Potato & Black Bean Salad

Convection Bake or Convection Roast


Ingredients:


1 ½ - lbs sweet potatoes, peeled and cut into 1” dice

1 - medium red onion cut into small dice

2 - tablespoons olive oil

½ - teaspoon salt


Preparation:


Preheat the oven to Convection Bake or Convection Roast 400 degrees.


Toss the potatoes and onion with the oil and salt and spread onto a rimmed baking sheet. Bake for 25 - 30 minutes until the edges are brown. Set aside to cool when done.


Meanwhile prepare the dressing and remaining salad ingredients:


2 - 15oz cans black beans, drained

1 - yellow or red bell pepper, seeded and cut into small dice

1 - cup fresh cilantro leaves, chopped

Combine in a large mixing bowl and combine with the cooled potatoes.


Dressing:


½ cup olive oil

1 ½ - teaspoons salt

1 - large jalapeno pepper, seeded and coarsely chopped

2 - cloves garlic

¼ - cup lime juice (2 good sized limes)


Combine all the ingredients for the dressing in a blender and process until smooth.


Add ½ to the salad mixture and combine gently taking care not to crush the potatoes, taste and add additional dressing to taste.

Larissa Taboryski

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