Larissa’s Corner – Larissa Taboryski, Culinary Director

A combo unit that has a Microwave/Convection Oven, a Convection Oven and perhaps a Warming Drawer is one of the most popular choices for kitchens these days. Not only does this configuration get the microwave off the counter, it has great aesthetic appeal, requires one cutout and single circuit installation, so overall it is very cost effective.

Thermador ovens are the largest capacity wall ovens on the market with a Fast Preheat feature and since they are energy efficient they actually are great to use for preparing quick cooking dinners as well as large feasts. However having a back-up oven does give one a sense of security, and for some the small size of the Microwave Convection is very appealing for preparing smaller meals. I most often use this oven for baking items like cornbread, pies and cobblers so that I can max out the oven with a complete meal, however I have also used the Microwave Convection oven to roast a chicken and as you can see the results are pretty stunning.

Meatloaf With Sausage and Mozzarella, Roasted Golden Potatoes with Roasted Broccoli & Cauliflower

Cooking an entire meal in Convection takes a little practice to get the timing, temperatures and modes just right, but this simple delicious meal is a great way to get started.

Cooking Mode: Convection Roast or Convection Bake 350°

Timing

• Meatloaf, cooking & resting time - 50 min.
• Potatoes, cooking time 35-40 min.
• Vegetables, cooking time -12-15mins

Meatloaf is quick to assemble and if you use lean meats such as ground sirloin or turkey the meatloaf will cook in 40 minutes, however the meatloaf should rest for at least 10 minutes before slicing. There is no need to use a loaf pan, simply mound the mixture onto a rimmed baking sheet lined with parchment paper and shape into a uniform log. I had approximately 3lbs of meat and shaped the mixture into 2 thin logs. The mixture can be prepped a day in advance and shaped prior to cooking.

Gaggenau luxury appliances are so finely crafted and offer so many versatile and exciting cooking options that when you cook on Gaggenau it's like having a butler in the kitchen, all you have to do is give the orders and the appliances do the rest.  Easy to use, easy to clean, gorgeous to look at and with the precise control that is a hallmark of German engineering, these amazing appliances are a joy to use for novice and practiced cooks alike.

Recently we were invited to participate in the Grand Opening of the new Plumbing Unique Showroom in Rancho Cordova where they have an exquisite live Gaggenau vignette. It was a rainy Friday night but the 300 guests were not deterred and they came hungry and ready to eat.

Purcell Murray Culinary Team Cooking Tempura Vegetables and Shrimp in the Deep Fryer and Zucchini Cakes on the Teppan Yaki Grill to serve with melt-in-your mouth Brisket that was cooked in the Combi Steam Oven.

One of the biggest challenges we face when using a Convection oven is adapating recipes to using the features of the oven.  When it comes to baking the recipe will include the instruction, "preheat the oven to 350 degrees"  but with a Convection oven the first thing you have to do is choose which mode to use.  Some ovens have True Convection, Convection Bake and Bake as options, others only Convection Bake and Bake so the first thing we have to do is choose the mode most suitable to the food we are cooking. The very important aspect of baking in Convection is reducing the recipe temperature by 25 or even 30 degrees.

The only way to really learn which modes to use is to actually use the oven and be prepared to pay attention to timing and rack positions so you can determine how to achieve the best results for your tried and true recipes in your new oven.  These photos were taken by a customer who had to go through a bit of a learning curve with her Cornue Fe because her previous oven didn't have all the options that this oven offers, however, with a little perserverance as you can see she is achieving stunning results.

Triple Chocolate Cake

A flat top griddle is a fabulous tool for the home kitchen but like all the appliances we cook on at home it needs to be easy to clean.  When Thermador produced a Titanium surface griddle that can be wiped clean with a damp cloth or a silicone spatula it quickly became one of our favorite tools to cook with. We love to use this griddle for making hot sandwiches, fried rice, fajitas, quesadillas, shrimp stir-fry, appetizers and of course breakfast but when I came back from Costco with these monster slabs of brisket it turned out to be the perfect tool for searing the brisket prior to the low and slow cooking process.

Breakfast for Three: Griddle Potatoes with Linguica Sausage and Fried Eggs

Brisket for 25: Searing the Brisket Before the Low & Slow Cooking