YOUR RECIPE FOR CONVECTION COOKING!

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These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies

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In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven.

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It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success.

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I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender.

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.

Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly.

A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection.

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It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove!

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.

Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection!

As you become comfortable with your oven cooking modes a Broiled Cod with Miso Soy Glaze is easy to prepare. Moisture and flavor are king in this recipe!

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For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well

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The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. In this recipe, the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make the stuffing.

This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce and streusel topping is fabulous, and baking the pie in Convection gives texture to the apples.

Roasted Butternut Squash Soup with Ancho Chili

Convection Bake Mode

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

Convection-roasted butternut squash for soup.

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.