Summary

If you own a convection oven, but don't really know how to use it, this book is for you. Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn: *How to cook a whole meal in your ovenfrom meat to side dishes to dessertall at the same time *How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves *How to roast and bake in a third less time than in a conventional oven while achieving even better results *How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe And here are more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes. By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food's natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining.

Author Biography

BEATRICE A. OJAKANGAS is the author of more than two dozen cookbooks, including an essential guide to convection cooking. She has written for Bon Appétit, Gourmet, Woman's Day, Family Circle, Redbook, Cooking Light, and Ladies' Home Journal, and has appeared on TVFN, Martha Stewart Living, and Baking with Julia. Ms. Ojakangas also teaches cooking classes across the country. She lives in Duluth, Minnesota.

Acknowledgments

Introduction

(6)

Appetizers and Snacks

(14)

Pizza and Pasta

(14)

Savory Pies, Tarts, and Souffles

(10)

Vegetable Soups

(10)

Beef, Lamb, and Pork

(34)

Guidelines for Roasting Beef

(14)

Guidelines for Roasting Lamb

(6)

Guidelines for Roasting Pork

(13)

Poultry

(28)

Guidelines for Roasting Poultry

(25)

Fish and Shellfish

117

(12)

Vegetables

129

(18)

Salads

147

(10)

Yeast Breads

157

(16)

Guidelines for Baking Yeast Breads

158

(15)

European-Style Whole Grain Breads

173

(10)

Quick Breads

183

(14)

Guidelines for Baking Quick Breads

184

(13)

Cakes, Cookies, and Desserts

197

(42)

Guidelines for Baking Cakes

198

(14)

Guidelines for Baking Cookies and Bars

212

(16)

Guidelines for Baking Dessert Pies

228

(11)

Index

239

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

Appetizers and Snacks

Almost any appetizer you would cook on a barbecue grill is a candidate for convection roasting. The flexibility of being able to use the grill regardless of the weather and the speed with which you can prepare delectable appetizers are amazing.

My idea of a perfect quick appetizer or snack is one I can assemble while the oven preheats. Many of the recipes in this chapter will be exactly that—ready for the oven in ten minutes or less.

Roasted Garlic and Parmesan Bread

One 12-inch loaf French bread
1/4 cup olive oil
4 garlic cloves, minced
1/2 cup freshly grated Parmesan

1. Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 500°F.

2. Split the bread in half lengthwise as the oven preheats. Combine the olive oil and garlic and brush the mixture on the cut sides of the bread. Sprinkle with the Parmesan.

3. Place the bread directly on the center rack, cut sides up, and roast for 5 minutes, until lightly toasted.

4. Transfer the bread to a cutting board and cut into 2-inch slices. Serve warm.

This old favorite is a quick snack or accompaniment to a simple soup and salad meal. You can get the bread ready for roasting as the oven preheats. In the summer, I like to serve slices of toasted bread with a topping of chopped or thinly sliced fresh tomatoes from the garden.
Makes 4 to 6 servings

Danish Blue Cheese Toasts

1/2 cup crumbled blue cheese
1/2 cup grated mozzarella
2 tablespoons toasted pine nuts, chopped walnuts, or slivered almonds
1 garlic clove, minced
Freshly ground black pepper
Twenty-four 1/2-inch slices coarse-textured Italian or French bread
1/4 cup olive oil or melted butter

1. Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 500°F.

2. While the oven is preheating, combine the blue cheese, mozzarella, pine nuts, garlic, and pepper in a bowl. Brush each slice of bread with olive oil and place on a rimless cookie sheet. Roast the bread on the center rack for 3 to 5 minutes, until toasted on one side. Remove the bread from the oven and turn over. Spread each slice with the cheese mixture, pressing down slightly with a fork.

3. Return the bread to the oven and roast until the cheese mixture has melted. Serve immediately.

Serve these toasts hot out of the oven. They're a real crowd-pleaser and the recipe is easy to multiply to serve lots of people. If you make three panfuls at a time, position the oven racks so that they are evenly spaced and bake all three at once.
Makes about 8 servings
(3 pieces each)

Oven-Roasted Cheese Quesadillas

Four 10-inch flour tortillas
2 tablespoons corn oil
2 cups shredded Monterey Jack or mild Cheddar
Salsa, homemade or store-bought
Chopped fresh cilantro for garnish

1. Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection bake at 500°F. Have a rimless cookie sheet ready.

2. While the oven is preheating, assemble the quesadillas. Lightly brush 2 tortillas with some of the oil on one side. Place the tortillas next to each other, oiled side down on the cookie sheet.

3. Top each with 1 cup of the cheese and cover each with another tortilla. Press down lightly to compress the cheese. Lightly brush the top of each quesadilla with the remaining oil.

4. Place the cookie sheet on the center rack of the oven. Watch the quesadillas closely, and as soon as the cheese begins to melt, press down lightly on each quesadilla with a spatula and turn them over to brown the other side. Remove the quesadillas from the oven when browned on both sides.

5. Transfer the quesadillas to a cutting board and, using a large, sharp knife, cut each one into 4 to 6 wedges. Top the wedges with salsa and a sprinkling of cilantro. Serve warm.

This is a great quick snack or appetizer. To make it a bit heartier, add more toppings like chopped green onions, diced peppers, bits of sausage, or additional cheese.
Makes 4 to 6 servings

Excerpted from Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven by Beatrice A. Ojakangas
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.