 Summer Convection Meals
Convection Broiling and Grilling
Appetizers
Dishwasher 101
Convection Steam Oven Meals
Cuisine La Cornue
Cucina Bertazzoni
Cooking with the CornuFé
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Menu 6:
Meal Preparation Tips
A really good quiche is a work of art and requires some time and effort. You can certainly take a short-cut by using a prepared crust, but taking the time to make one from scratch makes all the difference. In this instance it would make sense to prepare and pre- bake the crust and also prep the filling a day before actually baking the quiche. Quiche is delicious served with salad or soup and makes a great brunch dish served with a side of sausage and some freshly baked muffins.
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Spinach and Mushroom Quiche
Crust
1 ½ - cups all purpose flour
1 ½ - sticks chilled un-salted butter, cut into small cubes
½ - teaspoon salt
8 – tablespoons ice cold water
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Pulse the flour, butter and salt in a food processor until the mixture resembles coarse crumbs. With the motor running, slowly add the water until the mixture begins to come together in a large ball. Gather the dough into a ball and place on a sheet of plastic wrap (the dough should be very soft). Gently flatten into a disc, cover with the plastic wrap and place in the refrigerator for 30 minutes.
When ready to use, roll into a 14” diameter circle and place in a 10” metal cake pan with non-removable sides. Trim the excess overhang, crimp the edges and prick the bottom all over with a fork. Line with parchment and baking weights or dried beans. Preheat the oven to Convection Bake at 375 and bake for 25-30 minutes. Cool slightly before adding the filling.
Filling
1 – tablespoon unsalted butter
1 – shallot, thinly sliced
1 – 5 oz. bag baby spinach
2 – oz. fresh shiitake mushrooms
6 – large eggs
1 – cup whole milk or half and half
¾ - cup heavy cream
4 – oz. grated Gruyere or Emmental Cheese
Pinch of nutmeg
Melt the butter in a medium skillet and sauté the shallot, spinach and mushroom over medium heat until softened. Whisk the eggs, cream and milk until blended. Stir in the nutmeg, a little salt and some white pepper.
Layer the vegetables and cheese into the pre-baked pie shell and cover with the egg mixture. Bake for 30 minutes in the lower part of the oven, Convection Bake at 375 degrees until the quiche is firm to the touch.
Smoked Chicken Andouille Sausages
6 – smoked chicken andouille sausages
Slice the sausages on the diagonal into 2” widths and spread on a rimmed baking sheet. Heat in the oven for 12-15 minutes until the edges begin to crisp. Convection or Convection Bake at 375 degrees.
Peach Muffins
1 ½ - cups all purpose flour
½ - cup sugar
2 – teaspoons baking powder
1 – teaspoon ground cinnamon
¼ - teaspoon salt
1 – stick unsalted butter, melted
¼ - cup milk
1 – large egg
2 – medium peaches, diced - about 1 cup
Line a 12-cup muffin tin with muffin liners and preheat oven to Convection at 375 degrees.
Combine the flour, sugar, and baking powder, cinnamon and salt in a large bowl.
Whisk together butter, milk and egg in a separate bowl. Stir the wet ingredients into the dry and blend with a light hand until just moistened and then stir in the peaches. Spoon the mixture into the muffin cups and bake for 20 – 25 minutes.
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