 Convection Cooking Fall
 Meals
Combi Steam Oven Cooking
Tips
Combi Steam Oven
Recipes
Dishwasher 101
Cooking with the CornuFé
Cuisine La Cornue
Cucina Bertazzoni
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Recipe Quantities Serve 4-6 People
Steamed Sesame Chicken with Rice and Greens
Meal Preparation Tips
This is a simple steamed meal that has a fresh clean flavor. It will take 40 minutes to cook the chicken, 15 minutes to cool it and about 10 minutes to remove the meat from the bones and cut it up so, first cook the chicken then the rice and vegetables. Overall allow at least 1 hour for the meal preparation time.
Steamed Sesame ChickenMeal Preparation Tips
1 – 3-4lb chicken, butterflied
2 – teaspoons sesame chili oil
3 – tablespoons soy sauce
4 – green onions, cut in half
2” – piece of fresh ginger, peeled and sliced
4 – cups water
Preheat the oven to 240 Degrees/100% Humidity
With a sharp knife or poultry shears cut along one side of the backbone, flatten the chicken out and place in the solid pan. Rub the chicken all over with the sesame chili oil (disposable gloves or a silicone brush are great for this).
Add the remaining ingredients to the pan, slide into the oven and cook for 40 minutes. Remove the pan carefully as there will be a lot of hot liquid in the pan. Remove the chicken and place on a rimmed baking sheet or large plate. Strain the cooking liquid, cool and refrigerate to use for soup or cooking.
When the chicken has cooled, remove and discard the skin (another good time to use those gloves). Remove the meat and shred or cut into serving size pieces.
Add any accumulated juices to the stock and discard the bones.
Steamed Jasmine Rice
2 – cups rice
4 – cups water
1 – tablespoon unsalted butter
½ - teaspoon kosher salt
Combine all the ingredients in the solid pan and slide into the upper part of a preheated oven. Set the timer for 15 minutes and check the rice for doneness.
If there is still moisture in the pan return to the oven and cook for another 5 minutes until the moisture has been absorbed. Fluff with a fork before serving.
Steamed Greens
1 – head bok choy cabbage, greens and tender stems, cut into ½" slices
1 – cup snow peas
2 – medium carrots, peeled and cut into thin diagonal slices
1 – tablespoon sesame chili oil
2 – teaspoons soy sauce
It may look like a lot of bok choy but don’t be alarmed it cooks down a fair bit.
Combine all the vegetables in a large bowl and toss with the sesame oil and soy sauce to give the vegetables some added flavor. Place in the perforated pan and slide into the lower portion of the oven under the rice. Cook for 12-15 minutes until the vegetables are tender. Serve the vegetables over the rice and arrange the chicken over the vegetables. Top with some toasted sesame seeds and chopped cilantro.
Risotto with Roasted Butternut Squash
Meal Preparation Tips
Roasting butternut squash has a wonderful rich flavor and can be used for a variety of dishes. The squash should be roasted prior to making the risotto but if pressed for time it can be roasted in another oven, allow 40 minutes for the roasting time. The risotto will take approximately 35 minutes to cook in the Combi and requires no stirring.
Roasted Butternut Squash
1 – medium butternut squash, washed and halved lengthwise, seeds removed
1 – tablespoon olive oil
Preheat the oven to 350 Degrees/60% Humidity
With the point of a sharp knife make an incision in the squash, then using the heel of each palm press the knife into the squash to cut it in half. Discard the seeds, rub the flesh with the oil and place flesh side down in the solid pan or on a rimmed baking sheet. Bake for 35-40 minutes until the flesh if very soft.
Risotto
2 – cups Arborio or Canaroli Rice
1 – small onion, finely chopped
3 – cups chicken stock, warmed
2 – cups roasted butternut squash pulp
3 – tablespoons unsalted butter
3 – tablespoons grated Parmesan cheese
Preheat the oven to 240 Degrees/100% Humidity
Combine the rice, onion and stock in the solid pan and slide into the oven and cook for 35 minutes or until most of the liquid has evaporated. The rice should have a rich creamy texture. Stir in the cooked butternut squash and the remaining ingredients and season with salt and pepper and garnish with a little crumbled fried sage.
Braised Lamb Shanks
Roasted Root Vegetable Medley
Meal Preparation Tips
The first step in this recipe is to sear the lamb shanks over high heat then braise them in the oven for 1½ hours. The vegetables can be cooked in the same oven during the last 40 minutes of the cooking time.
Braised Lamb Shanks
2 – tablespoons olive oil
½ - cup all purpose flour
6 – lamb shanks (3/4 – 1lb each)
2 – tablespoons butter
8 – cloves garlic, peeled and smashed
1 – cup red wine
3 – cups beef or chicken stock
2 – tablespoons tomato paste
2 – sprigs fresh thyme
Preheat oven to 320 Degrees/80% Humidity
Season the lamb shanks with kosher salt and fresh pepper and dredge them in the flour shaking off the excess.
Heat a heavy pan over medium high heat, add the oil and when hot add the shanks without crowding the pan, cook for several minutes over high heat on each side until browned and place on a large plate. Repeat until all the shanks are seared. Place the shanks in the solid pan.
Melt the butter in the pan and sauté the onion for a few minutes, add the garlic and cook for a minute. Stir in the wine and bring to a boil, simmer for a few minutes then stir in the stock, tomato paste and thyme. Cook over medium high heat for 5 minutes then pour over the shanks.
Carefully slide the pan into the oven and cook for 1½ hours or until the meat is very tender and beginning to fall off the bone.
Roasted Root Vegetable Medley
Meal Preparation Tips
Roasted vegetables make a great side dish for braised or roasted meats and can also be served over rice, quinoa or cous cous as a main course. When cutting the vegetables keep them a uniform size so they cook consistently.
2 – leeks, white part only, washed and cut into 1” rounds
3 – cloves garlic peeled and cut in half
3 – large carrots, peeled and cut into ½” diagonal slices
1 – rutabaga, peeled and cut into chunks
2 – yams or sweet potatoes, peeled and cut into chunks
1 – large parsnip, peeled and cut into chunks
2 – tablespoons olive oil
½ - teaspoon herbs de Provence
330/35- Degrees/80 % Humidity
These vegetables can be prepped up to a day in advance. When ready to cook toss the vegetables with the olive oil and seasonings and add some kosher salt and pepper. Spread onto a rimmed baking sheet or into the solid pan and bake for 40-45 minutes (depending on the size of the vegetable chunks). Vegetables are usually roasted at 350 degrees but since the oven temperature is slightly lower for braising the vegetables may take a little longer to cook be sure they cook long enough for the edges to brown so they have a nice caramelized flavor.
BBQ Baby Back Ribs and Chicken
Meal Preparation Plan
As outlined in the tips BBQ food really benefits from advance planning. Ideally season the meat a day before steaming however it can be finished right after steaming or refrigerated and finished the next day. I prefer to finish the ribs in the Convection oven because it’s so easy to clean sticky BBQ sauce off those fabulous blue enamel trays.
BBQ Baby Back Ribs
3 – racks baby back pork ribs
½ - cup Mesquite or Southwest BBQ seasoning
1 – tablespoon powdered garlic herb seasoning mix
1 – tablespoon kosher salt
½ - cup olive oil
2 – cups BBQ sauce
Preheat the oven to 300Degrees/80%Humidity
Combine the seasoning with the salt and oil and rub into the meat, cover and refrigerate overnight or for at least 6 hours. Place the ribs on a rimmed baking sheet or arrange in the solid pan and slide into the oven. Cook for 1½hours or until you can see the meat begin to pull away from the bone.
When ready to finish the ribs, heat the Convection oven to 375 degrees. Place the ribs on the oven-baking pan and brush them generously with the BBQ sauce. Cook for 25 – 30 minutes until heated through.
The same method can be used for BBQ chicken pieces using chicken breasts, thighs, drumsticks or the wing portion. Allow approximately 40 minutes for steaming the chicken and 25-30 minutes for finishing in the oven.
Pot Roast
Meal Preparation Plan
Pot roast really is the perfect winter meal but you need to allow approximately 2 ½ hours for prepping and cooking the meal. The roast can be prepared a day in advance and the vegetables can be cooked together with the roast while it is reheating or the vegetables can be added during the last 40 minutes of cooking time.
Pot Roast
1 – 4-5lb bone in or boneless chuck roast
1 – teaspoon kosher salt
1 – teaspoon mild smoked Spanish paprika
1 – tablespoon olive oil
1 ½ - cups red wine, reduced to 1 cup
2 – medium onions, coarsely chopped
4 – cloves garlic smashed
½ - teaspoon Italian seasoning or 3 sprigs fresh thyme
1 – 14oz can beef stock or broth
4 – large carrots cut into 1 ½“ diagonal slices
8 – medium Yukon gold potatoes cut into quarters
Preheat the oven 320 Degrees/80% Humidity
Season the meat with kosher salt and pepper and rub the paprika into the meat. Heat a cast iron or a heavy skillet over medium heat, add the oil and increase the temperature to high, then sear the meat on all sides then transfer to the solid pan. Pour the wine into a small saucepan and reduce over medium high heat.
Add the onions to the skillet and sauté over medium heat for 6-8 minutes then add the garlic and cook for another 2 minutes. Add the reduced wine to the pan and scrape up any brown bits. Add the seasoning and stock and pour over the beef. Slide the pan into the oven and cook for 1½-hours.
Add the carrots and potatoes to the pan and cook for another 35-40 minutes until the meat and vegetables are tender. Alternatively, serve with mashed potatoes and steamed green beans.
Pulled Turkey
Meal Preparation Plan
This dish is so easy to make and is fabulous served over cornbread with a steamed green bean salad or crunchy coleslaw with an apple cider vinaigrette. Plan at least 1½ -hours for cooking the turkey and 30-40 minutes for the cooling and pulling process.
Pulled Turkey
4 - leg and thigh turkey portions
2 – cups water
¼ - apple cider vinegar
3 – cups ketchup
2 – tablespoons Worcestershire sauce
1 – medium onion finely chopped
1 – bay leaf
Preheat the oven to 320 Degrees/80% Humidity
Combine all the ingredients in the solid pan or high-sided oven safe pan. Simmer for 1 ½ - 2 hours or until turkey is very tender. Remove the turkey from the pan and set on a plate to cool. Strain the sauce into a saucepan and reduce over medium heat for 10-15 minutes until slightly thickened. When cool pull the turkey meat off the bones and shred then return to the pan and mix with the sauce.
Slow Roasted Beef Sirloin Roast
Meal Preparation Tips
It only takes a few minutes to prepare the meat for slow roasting but the cooking time is quite long which gives you plenty of time to prepare some delicious side dishes to serve alongside it.
Beef Sirloin Roast
1 – 4lb beef sirloin roast
1 – teaspoon powdered garlic with herbs
2 – teaspoons kosher salt
½ - teaspoon ground pepper
2 – teaspoons herbs de Provence
1 – tablespoon olive oil
Preheat the oven to 185 Degrees /30% Humidity
Rub the seasonings into the meat, ideally the day before your plan to cook it.
Heat a cast iron skillet over medium heat and add the oil, raise the heat to high and sear the roast on all sides until a thin crust has formed. Place the meat in the solid pan and slide into the oven. The meat probe can be inserted and set to 130 – 135 degrees for medium rare. Allow the meat to rest for 12-15 minutes before carving into thin slices. The meat will be uniformly pink throughout and incredibly flavorful.
Roasted Chicken Breasts Porchetta Style
Roasted Broccolini with Mushrooms & Peppers
Meal Preparation Time
Unlike the braises that develop flavor with long slow cooking this recipe requires more prep and less cooking but it’s a wonderful flavorful way to cook chicken breasts. The vegetables can be roasted at the same time as the chicken is cooking in the oven.
Roasted Chicken Breasts Porchetta Style
4 – large boneless skinless chicken breasts, butterflied and pounded thin
2 – teaspoons fresh rosemary, finely minced
1 – shallot, finely minced
4 – cloves garlic, finely chopped
1 – bulb fennel, cut into very small dice
4 – Italian sausages (sweet or hot) casing removed
2 – tablespoons olive oil
1 – cup chicken stock
Preheat the oven to 330Degrees/60%Humidity
Butterfly the chicken breasts by slicing in half horizontally as if opening a book but don’t cut all the way through, leave a spine. Place the chicken between 2 pieces of waxed paper and pound with a rolling pin or meat mallet to make it uniformly thin. Season the chicken with kosher salt and rosemary.
In a medium bowl, combine the shallot, garlic, fennel and sausage meat and form into 4 patties. Insert a patty into the butterflied breast and tie each breast with string to hold the shape without typing it too tightly.
Heat a large skillet over medium heat, add the oil and when hot sauté the chicken breasts for a few minutes on each side until browned then transfer them to the solid pan. Add the stock to the pan and cook it over high heat for 3-4 minutes scraping up any brown bits. Pour the stock over the chicken and slide the tray into the oven. Cook for 45 minutes.
Roasted Broccolini with Peppers & Mushrooms
2 – bunches broccolini trimmed, each stalk cut in half
1 – portabella mushroom cut into ½“ strips
1 – red pepper, cut into thin strips
2 – tablespoons olive oil
Toss the vegetables in a bowl with the olive oil and season with sea salt. Spread onto a rimmed baking sheet and slide into the oven under the chicken. Cook for 15 minutes until the vegetables are tender.
Roasted Mussels with Garlic Toasts
Meal Preparation Tips
It does take a little work to clean and debeard the mussels but they make a wonderful winter meal or appetizer together with the garlic toast. However if you have a Gaggenau deep fryer or high heat gas or induction burner then you could also serve this dish with some crisp french fries.
Roasted Mussels
1 – shallot thinly sliced
2 – cloves garlic sliced
¼ - teaspoon dried red chili flakes
1 – fennel bulb, thinly sliced
2 – tablespoons olive oil
2 ½ – 3 lbs cleaned and debearded mussels
1 – cup dry white wine
½ - cup Italian parsley leaves, finely chopped
Preheat the oven to 400Degrees/60%Humidity
Combine the first five ingredients in the solid pan and place in the oven and cook for 10 minutes. Remove the pan from the oven and slowly add the white wine, stir the ingredients scraping up any browned bits. Add the mussels and return the pan to the oven. Cook for 5-6 minutes or until all the mussels have opened.
Discard any unopened mussels and toss with the parsley before serving.
Garlic Toasts
8 – slices sourdough or ciabatta bread cut into 1” thick slices
1 – stick unsalted butter, softened
2 – cloves garlic, finely minced
½ - cup Italian parsley leaves, finely minced
Preheat the Gaggenau Convection Oven to 450 Degrees in the Top Heat Only Mode.
Combine the butter with the remaining ingredients and spread over the bread slices. Place on the oven-baking tray and slide onto rack position 3 (2nd from the top). Cook for 10-12 minutes until brown and crisp. If more crisping is desired use the Economy Broil mode for a few minutes.
Apple Pecan Bread Pudding
4 – tablespoons unsalted butter
4 – tablespoons brown sugar
4 – granny smith or pippin apples, peeled and sliced
2 – tablespoons brandy or Calvados (apple brandy)
½ - cup pecans, lightly toasted and chopped
1 – large loaf French or challah bread, cubed
8 – large eggs
4 – cups half and half
2 – teaspoons vanilla
2 – tablespoons sugar
½ - teaspoon ground cinnamon
Preheat the oven to 330 Degrees/30% Humidity
Heat a large skillet over medium heat add the butter and when it melts stir in the brown sugar and cook for a minute or two. Add the apples and toss to coat with the butter and sugar, cook for a few minutes then stir in the brandy and cook over moderate heat for 3-4 minutes. Remove from the heat and set aside to cool.
Whisk the eggs, together with the half and half, vanilla, sugar and cinnamon.
Place the bread cubes in a large mixing bowl and combine with the apple mixture. Pour the batter over the entire mix and let it sit for 15-20 minutes until so that the bread can absorb the liquid.
Transfer the mix to the solid pan or pour it into a 9x13 glass-baking dish. Slide into the oven and bake for 40-45 minutes, until the liquid is absorbed and the bread is soft and springy to the touch.
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