Gaggenau SPA cuisine

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Experience Gourmet Spa Cuisine with GAGGENAU’s Steam and Convection Oven

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Intro

Gaggenau Steam and Convection Oven The Gaggenau built-in Steam and Convection Oven brings professional kitchen technology into the home. The Combi-Steam system combines the advantages of a steamer and an oven in a single unit – a revolutionary idea. Gaggenau’s Steam and Convection Oven has five humidity settings: • 100% = Steam only • 80%, 60%, 30% = Various steam levels used in combination with convection heat • 0% = Convection only Along with a temperature range of 85°F to 450°F, simply select the precise temperature and humidity setting, the oven does the rest.

Steam and convection is the perfect combination for: • Meat and poultry that is crispy on the outside and tender and juicy on the inside. • Breads prepared with added steam are more tender and pastries more flaky than dry heat can achieve. The convection heat ensures a good crust while the added humidity keeps food moist. Choose 60% or 80% when you are cooking meats, poultry or casseroles. Choose 30% when cooking desserts, breads, cakes or pastry. Steam only is perfect for: • Vegetables can be steamed al dente or well done and still keep their color, shape and full nutritional value. No more boiling vegetables in water and losing precious vitamins. • Cooking rice, grains and pasta without any effort. • Poaching fish, poultry or fruit. • Fish steamed at a low temperature is moist and evenly done. Convection only is ideal for: • All short crust pastries such as tarts or your favorite cookie recipe. Refreshing: Food can be prepared in the morning and served in the evening. This is termed refreshing – where foods retain their flavor and return to the original quality. You can crisp baguettes and rolls to serve as fresh as just baked. Plate any food, set the humidity level to 60% or 80% and turn the temperature knob one click to the left. The oven chooses automatically the right

temperature, and in 10 minutes or less your food will taste just as it did when it was first cooked. Defrosting foods is quickly possible without partially cooking the edges as you would in a microwave. Adding moisture to convection heat creates a cooking system that improves the texture of most foods and is used in many professional kitchens. The fan in Gaggenau’s Steam and Convection oven evenly circulates both, heat and moisture. Convection cooking rules apply to the Gaggenau Combi-Oven just as they do to all other Gaggenau ovens. Temperatures needed to bake are at least 20°F lower than a standard recipe suggests. Roasting temperatures are the same but the timing will be less, so be sure to use the probe when roasting meat or poultry. Cooking to desired internal temperature will ensure perfect results every time. Steaming in this oven is done with the humidity at 100% and the temperature set to 220°F or less. The convection element is used to raise the temperature above 250°F. Steam cooking allows you to cook foods without additional fat or oil, while maintaining all the natural vitamin and minerals. Recipes that call for the same temperature and humidity settings can be cooked on different racks at the same time. With Gaggenau’s Steam and Convection oven, it is incredibly easy to prepare a delicious and healthy gourmet meal.

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Cooking Guide for the Gaggenau Steam and Convection Oven Food Item, Weight /Size Beef: Brisket, 2-3 lbs. (seared) Meatloaf, 1 1/2 – 2 lbs. Pot roast, 3-4 lbs. (seared) Prime rib, with ribs, 6-7 lbs. Prime rib, boneless, 3-4 lbs. (rolled) Short ribs, 2-3 lbs. (seared) Tenderloin, whole, 2 1/2 lbs. (seared) Breads, Quick: Banana bread loaf Biscuits Muffins Breads, Yeast Dough: Basic loaf 2 French bread

Utensils

Rack Level

Oven Setting Temp./Steam

Oven tray 9"x5"x3" pan Oven tray Oven tray* Perforated pan above oven tray Oven tray Perforated pan above oven tray

2 2 2 1 1 & 2 2 1 & 2

340° 320° 330° 350° 350° 320° 370°

9"x 5"x 3" aluminum loaf pan Perforated pan 12 cup muffin pan

2 1 2

9"x5"x3" loaf pan Jelly roll or pizza pan In molds or forms 2

Proofing yeast dough Rolls, sweet dinner Casseroles (one-dish entrées): Chicken + rice Lasagna Scalloped-potatoes Cakes: Angel-food Bundt Cup cakes Single layer, sheet Double layer cake, round Cheesecake

Any pan or bowl 9"x13" rectangular pan 12 cup muffin pan 9"x13" pyrex pan 9"x13" pyrex pan 9"x13" pyrex pan 10" tube Bundt pan 10-12 cups muffin pan 9"x13" aluminum pan 2, 8" or 9" rounds 9" loose bottom pan

Cooking Time

F 60% 185° F 2 h. F 100% 185° F 1 h. F 100% 185° F 2 h. 1 F 30% 135° F 1 h. 30 min. 1 F 80% 135° F 1 h. 15 min. F 100% 185° F 1 h. 45 min. 1 F 80% 135° F 45 min. 1 Rare – cover and rest for 10 min. 350° F 30% 45 min. 390° F 30% 12 min. 380° F 30% 20 min.

2 350° F 1 380° F 1 370° F Press mist button 3 times, 2 100° F 1 & 3 350° F 1 & 3 390° F 1 1 2

Probe Setting

350° F 350° F 350° F

60% 45 min. 30% 40 min. 30% 35 min. wait 5 minutes, press 3 times. 60% 1 h. 30% 25 to 30 min. 60% 13 min. 100% 100% 100%

30 min. 30 min. 50 min.

1 320° F 30% 45 min. 1 320° F 30% 45 min. 2 320° F 30% 20 min. 2 320° F 30% 25 min. 2 320° F 30% 28 min. 1 280° F 30% 50 to 60 min. * Place meat and poultry on a roasting rack in the oven tray

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Food Item, Weight /Size Cookies: Bar (Brownies) Pan cookie Dessert: Bread pudding Dessert custard (no water bath) Dessert meringue pie topping Eggs: Frittata Hard-cooked eggs, 6 – 12 Quiche – crust, step 1 filling, step 2 Soft-cooked eggs Scrambled eggs Soufflé Fish: Fillets, 1/2" to 1", 1-2 lbs. Fillets, 1/2" to 1", 1-2 lbs., poached Steaks, 1" to 1-1/4", 6 to 8 oz. ea. Steaks, 1" to 1-1/4", 6 to 8 oz. ea., poached Whole, 5 1/2 to 6 lbs. Fruit, fresh: Baked or poached Grains: Brown rice, 2 cups rice – 4 cups water Bulgar, 1 cup bulgar – 2 cups water White rice, 2 cups rice – 4 cups water Lamb: Leg of lamb, bone in, 6-7 lbs. Boneless lamb, rolled, 4-5 lbs. Rack of lamb, 2 1/2 lbs. Lentils: Lentils, 1/2 lbs. + water to cover

Utensils

Rack Level

Oven Setting Temp./Steam

Probe Setting

Cooking Time

9"x9" square pan 10"x15" jelly roll pan

2 2

320° F 320° F

30% 30%

22 to 28 min. 20 to 25 min.

9"x13" pyrex pan 6, 6oz. cups on perforated pan Oven tray or any pan

2 2 2

300° F 220° F 400° F

30% 30% 30%

1 h. 55 min. 5 to 8 min.

Skillet or oven tray Paper egg carton Quiche dish

2 2 2

Oven tray or perforated pan Oven tray or skillet 1 1/2 qt. soufflé dish

2 2 2

350° 220° 400° 320° 220° 350° 320°

F F F F F F F

100% 100% 30% 60% 100% 100% 30%

20 to 25 min. 20 min. 20 min. 35 min. 6 to 7 min. 6 to 8 min. 30 min.

2 2 1 & 2 1 & 2 2

400° F 210° F 400° F 210° F 370° F

100% 100% 100% 100% 100%

12 10 10 10 25

Oven tray

2

350° F

60%

20 min.

Oven tray Oven tray Oven tray

2 2 2

210° F 210° F 210° F

100% 100% 100%

45 min. 25 min. 25 min.

Oven tray* Perforated pan above oven tray Oven tray

1 2 2

370° F 350° F 400° F

80% 100% 100%

Oven tray Oven tray Perforated pan above oven tray Perforated pan above oven tray Oven tray

Oven tray

145° F 145° F 145° F

to 15 min. min. to 15 min. min. to 35 min.

1 h. 20 min. 1 h. 35 min. 30 min.

2 220° F 100% 30 to 35 min. * Place meat and poultry on a roasting rack in the oven tray

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Food Item, Weight /Size

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Utensils

Rack Level

Oven Setting Temp./Steam

Probe Setting

Cooking Time

Pasta: Lasagna, 1/2 lb. + 4 cups water Oven tray 2 220° F 100% 13 min. Mostaccioli, 1/2 lb. + 4 cups water Oven tray 2 220° F 100% 10 to 15 min. Rigatoni, 1/2 lb. + 4 cups water Oven tray 2 220° F 100% 15 to 20 min. Spaghetti, 1/2 lb. + 4 cups water Oven tray 2 220° F 100% 13 min. Pies and Pastry: Cream puffs, choux paste – step 1 Perforated pan 2 370° F 60% 30 min. step 2 370° F 0% 10 min. Custard pie – crust, step 1 9" pie pan on perforated pan 2 400° F 30% 25 min. filling, step 2 350° F 30% 40 min. Double crust, fruit 9" pie pan on perforated pan 1 370° F 30% 55 min. Pastry, shell 9" pie pan on perforated pan 2 370° F 30% 25 min. Puff pastry, turnovers – step 1 Perforated pan 2 370° F 100% 20 min. step 2 370° F 0% 10 min. Pork: Bacon, slices, 12 to 16 ozs. Perforated pan above oven tray 1 & 2 360° F 80% 25 min. Ham, bone in, 10 lbs. Oven tray 2 270° F 100% 150° F 2 h. Ham, glazed and spiral cut, 6 to 7 lbs. Oven tray 2 230° F 100% 1 to 1 h. 30 min. Loin, boneless, rolled, 2 lbs. (seared) Oven tray* 2 350° F 60% 160° F 1 h. Sausages, whole, 1 to 2 lbs. Perforated pan above oven tray 1 & 2 350° F 60% 30 min. Spareribs, 3 to 4 lbs. Oven tray 2 300° F 100% 1 h. 15 min. Tenderloin, whole, 1 to 2 lbs. Oven tray 1 350° F 60% 160° F 40 min. Poultry: Chicken, pieces, 2-3 lbs. Oven tray 2 360° F 60% 175° F 45 min. Poached chicken, pieces, 4 lbs. Oven tray 2 210° F 100% 175° F 45 min. Chicken, whole, 3-5 lbs. Oven tray* 2 360° F 80% 175° F 50 min. Poached chicken, whole, 4-5 lbs. Oven tray 2 210° F 100% 175° F 1 h. Cornish game hens, 4-6 lbs., total Oven tray 2 350° F 100% 175° F 1 h. 15 min. Duck, whole, 5-6 lbs. Oven tray* 2 350° F 80% 175° F 12 min. per lb Turkey breast, boneless, roll, 2 to 3 lbs. Oven tray* 2 320° F 60% 165° F 1 h. 15 min. Turkey breast 1/2, with bone, 2 to 3 lbs. Oven tray* 2 320° F 100% 165° F 1 h. Turkey, legs and thighs, 1 1/2 to 2 lbs. Oven tray* 2 320° F 60% 175° F 50 min. Turkey, whole – 13 lbs. Oven tray* 1 320° F 30% 175° F 1 h. 20 min. 16 lbs. Oven tray 1 320° F 30% 175° F 1 1/2 to 2 h. All cooked poultry temperatures should be 175° F thigh, 170° F breast, 165° F stuffing * Place meat and poultry on a roasting rack in the oven tray

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Food Item, Weight /Size Seafood: Clams, 1 dozen Lobster tails, raw, 1 lb. Scallops, 1" large, 1 lb. Shrimp, raw, 2 lbs. Vegetables, roasted: Asparagus, 1 lb. Bell peppers, 1 lb. Beets, 1 lb. Butternut, 1 1/2 lbs. Carrots, 1 lb. Green beans, 1 1/2 lbs. Onions, 1 1/2 lbs. Potatoes, white, 2 lbs. (with skin) Potatoes, sweet, 2 lbs. (peeled) Tomatoes, 2 lbs. Zucchini, 1 lb. Vegetables, steamed: Asparagus, 1 lb. Artichoke, 3 bulbs Beets, 1 lb. Broccoli, 1 lb. Cabbage, 1 lb. (quartered) Carrots, 1 lb. Cauliflower, 1 1/2 lbs. Corn on cob Green beans, 1 1/2 lbs. Spinach, 1 lb. Potatoes, white, 1 1/2 lbs. (peeled+cubed) Potatoes, sweet, 1 to 2 lbs. (peeled+cubed) Tomatoes, 6 (blanched) Zucchini, 1 lb.

Utensils

Rack Level

Oven Setting Temp./Steam

Probe Setting

Cooking Time

Oven tray Perforated pan Oven tray Oven tray

2 2 2 2

210° F 210° F 220° F 210° F

100% 100% 100% 100%

10 to 15 min. 8 to 10 min. 5 to 8 min. 4 to 5 min.

Oven Oven Oven Oven Oven Oven Oven Oven Oven Oven Oven

2 2 2 2 2 2 2 2 2 2 2

370° 350° 390° 390° 370° 390° 390° 360° 350° 390° 360°

F F F F F F F F F F F

60% 60% 100% 100% 60% 100% 60% 60% 60% 60% 100%

15 to 20 min. 30 min. 1 h. 30 min. 30 to 45 min. 18 min. 30 to 45 min. 55 min. 40 min. 45 min. 25 min.

2 2 2 2 2 2 2 2 2 2 2 2 2 2

210° F 210° F 210° F 210° F 220° F 210° F 210° F 220° F 220° F 210° F 220° F 220° F 200° F 210° F

100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100%

6 min. 50 min. 1 h. 10 min. 35 min. 20 min. 10 min. 7 to 12 min. 20 min. 5 min. 35 min. 30 min. 1 to 3 min. 10 min.

tray tray tray tray tray tray tray tray tray tray tray

Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated

pan pan pan pan pan pan pan pan pan pan pan pan pan pan

Inhalt

20.03.2002

10:39 Uhr

Seite 1

Appetizers

Q+E

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Q+E

3

Miniature Quiches

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4

Roasted Roma Tomato and

21 Sesame Red Snapper with Baby Bok Choy, Cabbage and Star Anise Rice 23 Lamb Roast with Mushroom

Vegetable Sauce with Penne Pasta Q+E

Stuffing and Caramelized Onions

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5

Risotto with Vegetables

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25 Oven-Baked Paella

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Filled Wontons in Chicken Broth

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26 Vegetable Gratin with Blue

Entrées H

9

Cheese Sauce

Balsamic Glazed Salmon with

Q+E

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Mirepoix and Lemon Mashed Potatoes

27 Fresh Tuna Napoleon Side Dishes

Q+E

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29 Potatoes and Summer Squash

10 Boneless Herbed Rib Roast with Brown Cognac Sauce H

with Pistou Q+E

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Parmesan Q+E

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Apples and Mint Breads

14 Chipotle Chicken with Cumin-

33 Potato Buttermilk Sandwich Bread

Scented Rice H

34 Popovers With Cheddar Cheese

15 Peppers Stuffed with Chicken

and Chives

and Rice Q+E

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35 French Baguettes

17 Halibut and Shrimp Brochettes

Desserts

with Red Pepper Sauce H

37 Cappuccino Crème Caramel

18 Mediterranean Chicken with Lemon, Olives and Parsley Couscous

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31 Roasted Winter Vegetables with

13 Honey-Roasted Chicken with CuminScented Roasted Sweet Potatoes

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30 Roasted Cauliflower and Broccoli

11 Turkey Breast with Apple Cranberry Chutney

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Contents

19 Seafood Lasagna

Q+E

Experience the Difference: The perfect combination of steam and convection heat. Experience the cooking pleasures of our Gourmet Spa Cuisine. With the Gaggenau Steam and Convection Oven, you create healthy cuisine without sacrificing flavor. This cookbook features recipes that will give you an overview of the versatility of this special oven. As a chef with a keen interest in nutrition, the Gaggenau Steam and Convection Oven has opened a world of exciting discoveries for me. I have been able to transfer my professional cooking skills to my home kitchen with delicious results. You, too, can achieve delicious results. We encourage you to try the recipes in this book, and to experiment with your own culinary creations. We will continue to create new recipes for this wonderful oven. We invite you to join the adventure and visit us at www.gaggenau-usa.com

38 Melt-in-Your-Mouth Chocolate Cake 39 Lemon Yogurt Meringue Pie 41 Orange Cake with Coconut Crust

Chef Virginia Evans Spring 2002 Q+E

= QUICK and EASY

H

= HEART HEALTHY

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Appetizers

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Miniature Quiches These little gems of flavor are filled with green onions, cheese and bacon and can be served on any occasion. Serve as hors d’oeuvres passed on a tray at a cocktail party. Quiches are also a treat as a first course with a small salad or as part of a brunch buffet. In a bowl beat eggs with milk, cream, nutmeg and white pepper. Set aside. Heat a skillet and melt butter. Add chopped onions and sauté until softened; cool slightly. Stir the cooled sautéed onions, crumbled bacon and green onions into the egg mixture. Generously butter or grease pans and sprinkle bottoms of cups with bread crumbs. Shake pan to distribute. Divide the grated cheeses evenly on top of the bread crumbs. Evenly divide quiche mixture into cups. Bake in preheated oven until set and cheese is melted and lightly browned.

Cooking Time: 10 to 15 minutes Oven Temperature: 380°F preheated Moisture: 100% Utensils: Two 12 cup miniature muffin pans and wire rack Makes 24

Q+E

Appetizers

Ingredients 4 eggs, beaten 1/2 cup whole milk 2 tablespoons heavy cream 1/8 teaspoon nutmeg 1/4 teaspoon white pepper 1 tablespoon butter 1/4 cup finely chopped onions 4 ounces bacon slices, cooked crisp and crumbled 2 tablespoons sliced green onions 2 tablespoons dry bread crumbs 3/4 cup grated Emmentaler cheese or Swiss cheese 1 tablespoon grated Parmesan cheese

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Appetizers

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Q+E

Step 1 Cooking Time: 20 minutes Oven Temperature: 390°F preheated Moisture: 60% Utensil: Oven tray Step 2 Cooking Time: 10 to 20 minutes Oven Temperature: 390°F Moisture: 60% Utensil: Oven tray Serves 6 to 8

4

H

Roasted Roma Tomato and Vegetable Sauce with Penne Pasta Roasted tomatoes have a sweeter, more intense tomato flavor, even if the tomatoes are out of season. Roasted tomatoes can be served alone or combined with other vegetables in a side dish or tossed in a salad. This roasted tomato sauce with zucchini and peppers creates a nice appetizer or vegetarian entrée. Sauce In oven tray, toss tomato halves with olive oil and garlic to coat. Place tomatoes cut side up. Sprinkle with salt and sugar. Roast tomatoes in preheated oven (step 1). Let tomatoes cool enough to handle. Carefully remove tomato skins and discard. Top the tomatoes with zucchini and red bell pepper chunks. Sprinkle with basil. Return to the oven and roast (step 2) until zucchini and peppers are soft when pierced with a fork. Pasta While vegetables are roasting, cook pasta according to package directions. Drain, reserving 1 cup of the cooking water, and keep warm. Garnishes When sauce is done, stir in 1 tablespoon of olive oil and balsamic vinegar. Add chopped fresh oregano and stir thoroughly to combine. Break up tomatoes, if desired. If sauce is too thick, stir in some reserved pasta water to achieve desired consistency. Serve sauce over the pasta and garnish with pine nuts and cheese.

Ingredients Sauce 2 pounds Roma tomatoes, washed and cut into halves 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon sugar 2 medium zucchini, quartered, then cut into 1/2 inch slices 1 medium red bell pepper, cut into 1 inch chunks 2 teaspoons dry basil leaves Pasta 16 ounces penne pasta, cooked Garnishes 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1/4 cup chopped fresh oregano 1/4 cup toasted pine nuts, optional grated Parmesan cheese

Appetizers

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Step 1 Cooking Time: 15 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensil: Oven tray Step 2 Cooking Time: 5 to 10 minutes Oven Temperature: 220°F Moisture: 100% Utensil: Oven tray Serves 6 to 8

Risotto with Vegetables Risotto is a creamy, textured Italian rice dish that is stirred constantly on the cooktop. Stirring the rice releases the natural starch in the rice and thickens the chicken broth. Cooking the rice in the steam oven is a simplified way to create the desired creaminess. Long-grain rice will not create the desirable creamy results. Use this recipe as an appetizer, light entrée, or a side dish. This dish is light with very little fat. Steep saffron in hot chicken broth for 10 minutes and set aside. Heat a large skillet on the cooktop over medium heat. Add 1 tablespoon olive oil. Add chopped onions and sliced mushrooms and cook until slightly softened. Do not brown. Add butter to the onions and mushrooms and melt. Add rice and stir to coat. Add 1 cup of chicken saffron broth, stirring constantly until broth is partially absorbed. Add 1 cup of wine. Heat quickly to partially absorb wine while stirring the rice. Place rice mixture in the solid oven tray. Place tray in the preheated oven. Add the remaining chicken saffron broth and cook (step 1). Stir rice to begin to create the creaminess. Place asparagus and green peas on top of rice. Continue to cook (step 2) until rice is done. Rice will be creamy and soft in appearance. Stir in cheese just before serving and sprinkle with chopped parsley.

Q+E

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Appetizers

Ingredients 1 teaspoon saffron threads 4 cups hot chicken broth 1 tablespoon olive oil 1/4 cup finely chopped onion 1 cup sliced mushrooms 1 tablespoon butter 2 cups Arborio or short-grain rice 1 cup dry white wine, vermouth or chardonnay 10 ounces asparagus, chopped 1/4 cup frozen green peas, thawed 1/4 to 1/2 cup grated or shaved Parmesan cheese* 2 tablespoons chopped parsley *Adjust amount of cheese to personal taste.

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Appetizers

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Appetizers

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Cooking Time: 15 to 20 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensil: Perforated pan, greased Serves 12, makes 36

Filled Wontons in Chicken Broth This simple soup is a perfect way to start a meal. Increase the number of wontons in each bowl and serve as a lunch entrée. Easy to make, but it requires a little extra time to roll the wontons. Dress up the chicken broth with a dash of sherry and soy sauce plus very thin pieces of sliced carrot or radish for extra color if you wish. In a bowl mix together pork, green onions, mushrooms, ginger, soy sauce, cornstarch, sherry and sesame seed oil. Place one wonton skin on a cutting board with a flat side to the front (squared). (Keep remaining skins covered or in package to prevent them from drying out.) Place one teaspoon of pork mixture onto the center front of the wonton. Use forefinger and lightly moisten wonton along both sides and back edge with water. Lift back corners and fold wonton in half lengthwise, encasing the pork mixture and matching the corners and edges. Press edges to seal. Lightly moisten both sides and back edge. Again lift back corners and fold wonton in half lengthwise. Moisten ends lightly with water and press together to close (forming a circle). Place on greased pan and continue with remaining skins. Cook wontons in preheated oven until skins are soft. In a large pot, heat chicken broth to boiling; season if desired. Reduce heat to low. Drop cooked wontons in the hot broth. Serve immediately. To serve, spoon 3 wontons in each bowl and ladle with some broth. Garnish with chopped green onions.

H

Appetizers

Ingredients 1/2 pound ground pork* 1/4 cup chopped green onions 1/4 cup dried shiitake mushrooms, soaked in warm water until soft, then chopped 1/2 teaspoon grated fresh ginger 1 1/2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon sherry 1/2 teaspoon sesame seed oil 40 wonton skins 64 ounces chicken broth 1/4 cup chopped green onion for garnish *Ground chicken or lean ground beef may be substituted

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Entrees

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Entrees

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Step 1 Cooking Time: 30 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensil: Perforated pan Step 2 Cooking Time: 20 to 30 minutes Oven Temperature: 220°F Moisture: 100% Utensil: Oven tray Step 3 Cooking Time: 10 to 15 minutes Oven Temperature: 450°F preheated Moisture: 100% Utensil: Oven tray Serves 4 to 6

Balsamic Glazed Salmon with Mirepoix and Lemon Mashed Potatoes This recipe is a complete oven meal. The mirepoix and potatoes can be cooked at the same time before cooking the salmon. Increase the vegetables in the mirepoix and add a chopped green salad for a complete summer meal. Dinner can be ready in less than an hour, depending on how fast you can chop vegetables. Use a food processor to speed up the process. Salmon Sprinkle salmon with salt and pepper to taste. Glaze In a small bowl, thoroughly combine glaze ingredients. Spread or brush glaze on salmon and set aside. Mashed Potatoes Steam potatoes (step 1) in preheated oven until soft when pierced with a fork or the tip of a knife. Place potatoes in a bowl and mash. Mix with remaining ingredients and stir to combine. Keep potatoes warm and then serve with salmon and mirepoix. Mirepoix While potatoes are cooking, toss all mirepoix ingredients together and evenly spread on the bottom of the pan. Place in oven and steam (step 2) until softened. Remove mirepoix from the oven. Preheat oven to temperature (step 3). Place salmon on top of the mirepoix and bake until salmon flakes easily. Serve with mirepoix and mashed potatoes.

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Entrées

Ingredients Salmon 1 1/2 to 2 pounds salmon fillet Salt and pepper Glaze 2 tablespoons balsamic vinegar 1 teaspoon molasses 2 teaspoons olive oil 1 tablespoon crushed black peppercorns 1/2 teaspoon cumin Mashed potatoes 1 1/2 pounds Russet potatoes, washed, peeled and cut into pieces 1 teaspoon lemon juice 2 teaspoons grated lemon zest 1/2 to 3/4 cup warmed milk or buttermilk Salt and pepper to taste Mirepoix 1 medium onion, cut into 1/4 inch strips 1/2 cup fresh fennel, cut into 1/4 inch strips 3 to 4 carrots, cut into 1/4 inch strips, 2 inches long 2 stalks of celery, cut into 1/4 inch strips, 2 inches long 2 teaspoons vegetable oil 1 teaspoon salt 1/4 teaspoon black pepper

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Entrees

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Entrées

Cooking Time: 1 hour and 15 minutes Oven Temperature: 350°F preheated Moisture: 80% Probe Setting: 135°F medium-rare, 145°F medium, 155°F well-done Utensil: Oven tray Serves 8 to 10

10

Boneless Herbed Rib Roast with Brown Cognac Sauce Roast beef makes an elegant presentation at special meals and is also one of the easiest dishes to prepare. Cognac dresses up the brown sauce and enhances the beef flavor. Just use a small amount of sauce to flavor each serving and pass some prepared horseradish sauce. Serve with a salad and some crusty bread. Meat Place roast in the pan. In a small bowl mix together olive oil, Dijon mustard, chopped garlic, black pepper, salt, thyme and oregano. Spread evenly on the roast. Place tray in oven. Carefully insert probe in the center of the roast. Roast in the preheated oven until desired internal temperature has been reached. Sauce In a medium saucepan, heat oil over medium high heat. Add chopped onion, cook until soft. Stir in tomato paste and flour and cook slightly. Add cognac and heat until steamy and bubbly. Pour in beef stock. Stir in seasonings and cook while stirring until thickened. Strain sauce and reheat in a clean pan. Serve with the roast.

Ingredients Meat 3 to 4 pounds boneless beef rib roast 2 teaspoons olive oil 2 tablespoons Dijon mustard 3 cloves garlic, finely chopped 1 1/2 tablespoons coarsely cracked black pepper 2 teaspoons salt 2 teaspoons dry thyme 1 teaspoon dry oregano Sauce 1 tablespoon olive oil 1/4 cup chopped onion 1 tablespoon tomato paste 2 tablespoons flour 1/4 cup cognac 2 cups beef stock 1/2 teaspoon thyme 1 teaspoon salt 1/8 teaspoon pepper or to taste

Entrees

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Seite 11

Cooking Time: 1 hour Oven Temperature: 320°F preheated Moisture: 100% Probe Setting: 170°F Utensil: Oven tray Serves 6 to 8

Turkey Breast with Apple Cranberry Chutney A moist, herb-flavored turkey breast can be enjoyable any time of the year. The added colorful apple cranberry chutney creates a sweet-sour flavor as a contrast to the moist turkey meat. Slice any leftover turkey and add some chutney to make a great sandwich for a second meal. Chutney In a skillet, melt butter and add apples. Toss apples to coat with butter and sauté for 2 minutes. Stir in cranberries. Add sugar, coriander, cinnamon and white pepper and stir to combine. Cook apples until slightly soft. Toss with balsamic vinegar. Turkey Clean and pat dry turkey breast. Carefully lift the skin and rub with 1 teaspoon walnut oil. Arrange the fresh sage leaves under the skin of the meat and smooth the skin over the leaves. Brush with remaining walnut oil. Mix together salt, pepper and thyme and rub on the skin. Place sliced onions and celery on the oven tray. Place the turkey on the vegetables and bake in preheated oven for 30 minutes. Remove turkey breast from the oven and cover with chutney. (If desired, insert the temperature probe, using an oven mitt.) Return turkey breast to the oven and continue to roast until done or until internal temperature reaches 170°F. If desired, reduce pan juices in a saucepan on the cooktop.

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Entrées

Ingredients Chutney 1 tablespoon butter 3 to 4 cups sliced peeled Golden Delicious apples 1/4 cup dried cranberries 3 to 4 tablespoons sugar 1/8 teaspoon coriander 1/4 teaspoon cinnamon 1/4 teaspoon white pepper 1 1/2 tablespoons balsamic vinegar Turkey 2 1/2 to 3 pound turkey breast halves, with bone and skin 2 teaspoons walnut oil 3 or more whole fresh sage leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon thyme 1/2 cup sliced onions 1/2 cup sliced celery

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Entrees

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Honey-Roasted Chicken with CuminScented Roasted Sweet Potatoes A moist, roasted chicken is easy to achieve with your oven. This recipe for chicken uses some interesting spices. The spices combine well with honey and are a contrast to the tartness of the orange. Add some sweet potatoes for a perfect flavor combination. Serve with a green salad to complete the meal.

Step 1 Cooking Time: 25 minutes Oven Temperature: 360°F preheated Moisture: 80% Utensils: Oven tray and roasting rack Step 2 Cooking Time: 25 to 35 minutes Oven Temperature: 360°F Moisture: 80% Utensil: Oven tray Probe Setting: 175°F (thigh) Serves 6

Chicken Rinse and dry chicken. Place on a roasting rack on the oven tray. Grate zest from orange and finely chop 1/2 bunch of onions. Mix the orange zest, chopped green onion, honey, oil, cloves, paprika, coriander and cumin. Use 1/2 of the mixture to rub or brush all over the chicken, inside and out. Sprinkle with salt and pepper. Save remaining orange honey mixture to toss with the sweet potatoes. Cut orange into round slices and remaining green onion into fourths. Stuff 1/2 of the orange slices and all of the green onions inside the chicken. Place remaining orange slices on top of breast and on the drumsticks. Roast in preheated oven (step 1). Sweet Potatoes Meanwhile, peel and cut sweet potatoes into chunks. Toss with remaining honey mixture and set aside. Remove chicken from the oven after the first 25 minutes of cooking (step1). Move orange slices to already browned areas. Arrange potatoes on the pan around the chicken and continue cooking (step 2) until potatoes are soft and chicken is done. Or insert the temperature probe in the thigh and cook to recommended temperature (step 2). The chicken will have a dark golden-brown skin. Serve with pan juices and chopped fresh cilantro.

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Ingredients Chicken 3 1/2 to 4 pound whole chicken 1 orange 1 bunch green onions 1/3 cup honey 4 tablespoons olive oil 1/2 teaspoon cloves 1 teaspoon paprika 1 teaspoon coriander 2 teaspoons cumin Salt and pepper to taste Sweet Potatoes 2 pounds sweet potatoes 1/4 cup chopped fresh cilantro

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Step 1 Cooking Time: 25 to 30 minutes Oven Temperature: 210°F preheated Moisture: 100% Utensils: 9 inch x 13 inch casserole dish on wire rack Step 2 Cooking Time: 45 to 60 minutes Oven Temperature: 360°F preheated Moisture: 60% Utensil: Oven tray Serves 6 to 8

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Chipotle Chicken with Cumin-Scented Rice This is a mildly spicy dish. Adjust the chipotles to your taste. Chipotles are chili peppers that are dried by smoking. They are used mostly in Mexican dishes. Chipotles canned in adobe sauce create a unique, smoky taste. Find chipotles in adobe sauce in the specialty section of your market. Fresh cilantro is sprinkled on the finished dish to mellow the flavors. If cilantro is not available, use chopped parsley. Rice Place rice, tomato juice, chicken broth, water, cumin and oregano in the casserole dish. Stir to combine. Place dish in preheated oven (step 1) and steam until done. Cover and keep warm until serving time. Chicken Clean chicken pieces, pat dry. Place chicken pieces on the oven tray and set aside. In a food processor, combine tomatoes, garlic, chipotles, sugar, cocoa, chili powder, oregano and chicken broth. Pour over chicken. Season with salt and pepper. Bake in preheated oven (step 2) until done and chicken juices run clear when pierced with the tip of a sharp knife. If desired, reduce juices in a saucepan on the cooktop. Sprinkle with fresh cilantro if desired. Serve with cumin rice.

Ingredients Rice 2 cups of long-grain white rice 1 cup tomato juice 2 cups chicken broth 1/2 cup water 1 teaspoon dry cumin 1/2 teaspoon dry oregano leaves Chicken 2 1/2 or 3 pounds chicken pieces 1 14 1/2 ounce can diced tomatoes with juice 2 teaspoons chopped garlic 1 tablespoon chopped chipotles, about 1 or 2 in adobe sauce 1 teaspoon sugar 1 teaspoon cocoa 2 teaspoons chili powder 2 teaspoons dry oregano leaves 1/2 cup chicken broth Salt and pepper to taste 1/4 cup chopped fresh cilantro, optional

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Peppers Stuffed with Chicken and Rice This recipe is a healthier version of an old favorite. The peppers are cooked to perfection and vibrant in color. The filling is wholesome brown rice and chopped chicken. Chopped beef or all rice and vegetables can be substituted. Béchamel Sauce In a medium saucepan melt butter. Add chopped onion and cook until translucent. Add the flour and stir constantly until bubbly. Add milk, cloves and bay leaf and cook over medium low heat until thickened, stirring constantly. Season with salt and pepper. Remove bay leaf and set sauce aside. Peppers Clean peppers and cut 1/2 inch off the top. Remove seeds and the membrane. Poke a hole in the bottom of each pepper with a sharp knife. Place peppers upside down on paper towels to drain thoroughly. In a large bowl combine chicken cubes, cooked rice, chopped onion, minced garlic, chopped basil, salt, pepper and tomatoes. Fold in 1/2 of the béchamel sauce (1 cup). Fill peppers with the chicken and rice mixture. Place filled peppers on the tray or in a casserole dish. Spoon the remaining béchamel sauce on top of the peppers. Sprinkle with grated cheese. Place pan in the preheated oven and bake until peppers are soft and slightly browned on top. Cooking Time: 40 to 50 minutes Oven Temperature: 350°F preheated Moisture: 60% Utensils: Oven tray or a casserole dish on wire rack Serves 6

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Ingredients Béchamel Sauce 3 tablespoons butter 1 tablespoon chopped onion 5 tablespoons flour 2 1/2 cups non-fat milk 1/8 teaspoon ground cloves 1 bay leaf 1 teaspoon salt 1/4 teaspoon white pepper Peppers 6 medium bell peppers, red, yellow or green 1 pound boneless, skinless chicken breasts, about 3 to 4 fillets cut into 1/2 inch cubes 2 cups cooked brown rice 1/2 cup chopped onion 2 cloves garlic, chopped fine 1/4 cup fresh basil leaves, chopped 1 teaspoon salt 1/2 teaspoon white pepper 1 1/2 cups diced tomatoes, or 14 1/2 ounce can diced tomatoes, well drained 2 cups béchamel sauce 2 tablespoons grated cheese for topping (Parmesan or Romano)

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Cooking Time: 6 to 8 minutes Oven Temperature: 400°F preheated Moisture: 100% Utensil: Oven tray Serves 6 to 8

Halibut and Shrimp Brochettes with Red Pepper Sauce Fish and seafood can be classified as a fast food. It cooks very quickly and can be dressed up or down to fit the occasion. Combine shrimps and halibut on wooden skewers; add a tasty sauce and it’s company fare. Skewer any fish for a quick everyday meal and follow our baking directions in this recipe. The sauce is easily prepared or can be substituted with a ready-made fish sauce. Brochettes Cut halibut in 1 inch square pieces and place in a bowl with prepared shrimps. Mix oil, lemon zest and garlic together in a small bowl or measuring cup. Toss oil mixture with fish and shrimps. Allow to marinate while making the sauce. Sauce Roast peppers by thoroughly charring over a burner or under a broiler. Put in a bowl and cover. Let stand for 10 to 15 minutes. Then peel, seed and purée in a food processor or blender. Heat a saucepan and add oil. Add shallots and sauté for 1 minute. Add garlic and cook until aromatic and slightly translucent. Add red pepper purée, lemon juice and chicken broth. Cook until bubbling. Add vodka and cook until slightly reduced by about 1/3. Add cream, salt and red pepper flakes and cook for 1 minute longer. Keep warm. Assemble brochettes by alternating shrimps and halibut pieces on skewers. Place brochettes on oven tray. Bake in preheated oven until shrimps turn pink and halibut is opaque. Serve with red pepper sauce and steamed rice.

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Ingredients Brochettes 1 pound halibut steaks, about 1 inch thick 1 or more pounds raw large shrimps, peeled and deveined 1 tablespoon olive or peanut oil 2 teaspoons lemon zest 1 clove garlic, crushed 8 to 12 bamboo skewers Sauce 4 red bell peppers* 2 tablespoons olive or peanut oil 1/4 cup shallots, chopped 2 cloves garlic, minced 2 tablespoons lemon juice 1 cup chicken or vegetable broth 4 tablespoons vodka 2 tablespoons cream or whole milk 1/2 teaspoon salt 1/2 to 1 teaspoon red pepper flakes * Substitute 1 cup roasted red peppers from a jar

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Cooking Time: 45 to 55 minutes Oven Temperature: 360°F preheated Moisture: 60% Utensils: Oven tray or 9 inch x 13 inch casserole dish and wire rack Serves 6 to 8

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Mediterranean Chicken with Lemon, Olives and Parsley Couscous Flavors from the south of France are in this chicken and couscous dish. Couscous is a grain that resembles rice. Add some additional vegetables to extend the couscous, but keep the green parsley. Serve with a green salad. This recipe is easily doubled for a crowd. Chicken Clean chicken pieces and pat dry. Skin can be left on or removed. Place chicken pieces on desired pan. Mix together olive oil, garlic, herbs de Provence and oregano in a small bowl. Spread the olive mixture on the chicken pieces. Season with salt and pepper. Combine the lemon slices, sugar, tomatoes, olives, capers, currants and pearl onions and spoon on and around the chicken. Sprinkle almonds on top of the chicken pieces. Bake in preheated oven until chicken is tender and 175°F internal temperature is reached in chicken thighs (check with an instant-read thermometer). If desired, reduce pan juices in a saucepan on the cooktop. Couscous Just before chicken is done, prepare couscous. In a medium saucepan, bring chicken broth and olive oil to a boil. Stir in couscous. Simmer on low heat until broth is absorbed (follow package directions). Toss with parsley and keep warm. Serve chicken pieces with pan juices and couscous.

Ingredients Chicken 3 to 4 pounds chicken pieces 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon herbs de Provence 1 tablespoon fresh oregano or 1 teaspoon dry oregano Salt and pepper to taste 1 lemon, sliced 1 tablespoon sugar 1 1/2 cups diced tomatoes, or 1, 14 1/2 ounce can diced tomatoes with juice 1 cup Kalamata olives, pitted, coarsely chopped 1 tablespoon capers, rinsed 1/2 cup dried currants 6 ounces fresh pearl onions, peeled 1/4 cup sliced almonds Couscous 4 cups chicken broth 1 tablespoon olive oil 2 cups instant couscous 2 cups chopped fresh parsley

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Cooking Time: 30 to 35 minutes Oven Temperature: 350°F preheated Moisture: 60% Utensils: Greased 9 inch x 13 inch casserole dish and wire rack Serves 8 to 10

Seafood Lasagna Seafood and ricotta cheese create a lighter version of the usual meat-filled lasagna. For variety, choose your favorite fish or seafood. The sauce blends well with most seafood or meat and is easy to make. Sauce In a large pan, heat olive oil on medium high heat. Add onion and garlic and sauté until soft. Add tomato paste and stir to coat with oil and onions, about 1 minute. Add crushed tomatoes, sugar, balsamic vinegar, red wine, oregano, basil, salt and pepper. Bring to a boil, reduce heat to medium low and simmer for 30 to 45 minutes. Pasta Boil lasagna sheets according to package directions in salted water. Remove from water, do not rinse, and set aside. Filling In a small bowl, mix ricotta cheese, milk, sherry and egg. Stir to combine. Add chopped parsley and grated cheese and mix well. In prepared dish, spoon 1/2 cup of sauce on the bottom. Cover sauce with 3 lasagna sheets. Spoon 1/3 of the ricotta cheese evenly on top and arrange with 1/2 of the seafood. Cover with some sauce and repeat layers one more time. Finish with pasta, ricotta and sauce (last layer). Sprinkle with additional grated cheese, if desired. Bake in preheated oven until lasagna is bubbling around the edges. Garnish with chopped parsley and serve.

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Ingredients Sauce 2 tablespoons olive oil 1 cup chopped onions 2 cloves garlic, minced 1, 8 ounce can tomato paste 1, 28 ounce can crushed tomatoes 1 tablespoon sugar 1 tablespoon balsamic vinegar 1 cup red wine 2 teaspoons dry oregano 1 teaspoon dry basil 1 teaspoon salt 1/4 teaspoon white pepper Pasta 9 lasagna sheets Filling 1 1/2 cups ricotta cheese (15 ounces) 1/4 cup non-fat milk 1/4 cup sherry 1 egg, beaten 3 tablespoons chopped parsley 1/2 cup grated Parmesan or Romano cheese 1 1/2 to 2 pounds cooked seafood, shrimps (cut in half, lengthwise), lobster, crabmeat or chopped clams Additional grated Parmesan for sprinkling on top, optional 2 tablespoons chopped parsley to sprinkle on finished dish, optional

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Step 1 Cooking Time: 15 to 20 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensil: 9 inch x 13 inch casserole dish Step 2 Cooking Time: 10 to 15 minutes Oven Temperature: 400°F preheated Moisture: 100% Utensil: Oven tray Serves 6 to 8

Sesame Red Snapper with Baby Bok Choy, Cabbage and Star Anise Rice This is a different way to serve fish. The cabbage and the star anise rice are very tasty with fish. All of the flavors compliment each other beautifully. The touch of peanut butter and sesame seed oil gives the dish a Thai flavor. Prepare the rice first and keep it covered with foil to keep warm or refresh it in the oven. The fish cooks very quickly. Rice In a saucepan, bring 4 cups of water and star anise pods to a boil. Cook for 2 minutes. Remove star anise pods. Place rice in a casserole dish. Add salt to the boiling water and pour over rice. Stir to combine and cook, uncovered, in the preheated oven (step 1) until done. Remove from oven and cover with foil to keep warm. Sauce In a small bowl, thoroughly combine peanut butter, sesame oil, garlic, lemon juice, Mirin, soy sauce and chili oil (optional). Fish Cut fish into serving size pieces (6 or 8, depending on the number of servings needed). Season with salt and pepper. Set aside. Vegetables Arrange chopped cabbage and bok choy on the bottom of the oven tray. Drizzle with broth and season with salt and pepper. Tuck ends of each piece of fish under, forming a roll. Place fish on top of the vegetables. Drizzle fish with all of the sauce and sprinkle with sesame seeds. Cook in preheated oven (step 2) until fish flakes and cabbage is done. Serve with star anise-flavored rice.

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Ingredients Rice 4 cups water 2 star anise pods 2 cups long-grain white rice 1 teaspoon salt Sauce 1 tablespoon peanut butter 2 tablespoons sesame oil 2 cloves garlic, minced 2 teaspoons lemon juice 3 tablespoons Mirin (sweet rice wine) 2 tablespoons soy sauce 3 drops chili oil, optional Fish 1 1/2 to 2 pounds red snapper fillets 2 tablespoons toasted sesame seeds Vegetables 8 ounces cabbage, chopped into 1 inch pieces 3 or 4 baby bok choy, stems removed, sliced in half lengthwise* 1/2 cup broth (chicken or vegetable) or water Salt and pepper to taste *If baby bok choy is unavailable, use all cabbage, about 1 1/2 pounds

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Cooking Time: 50 to 70 minutes Oven Temperature: 370°F preheated Moisture: 80% Utensils: Oven tray Serves 8 to 10

Lamb Roast with Mushroom Stuffing and Caramelized Onions This tasty leg of lamb has a flavorful mushroom stuffing. Roasting lamb with moist heat keeps the meat especially juicy. The caramelized onions add additional flavor to the lamb. Sprinkle lamb with chopped fresh parsley or some mint just before serving. Have your butcher debone the leg of lamb. Stuffing In a hot pan, sauté mushrooms and garlic in truffle oil until mushrooms are softened. Add bread crumbs, lemon juice, lemon zest and dry herbs. Stir in the fresh parsley. Add salt and pepper to taste. Remove from heat and set aside. Lamb Spread deboned lamb flat on a working surface. Cover with wax paper and pound thicker parts with a mallet to even thickness. Pat stuffing evenly on the lamb. Starting from the long side, fold lamb into a roll, keeping stuffing inside. Tie roll with white kitchen string at 1 inch intervals. Make slits in the meat with the point of a sharp knife and insert slices of garlic. Brush with truffle oil. Season with salt and pepper to taste. Pat with lemon zest, rosemary and parsley. Cook in preheated oven until brown and desired internal temperature is reached. (Check with an instant-read thermometer, 135°F for rare, 145°F for medium.) Caramelized Onions Over medium heat, melt butter in a skillet; add oil. Add sliced onions and cook until onions are just beginning to soften. Sprinkle with sugar. Reduce heat to medium low and cook until brown and soft, about 20 minutes.

Entrées

Ingredients Lamb 1 leg of lamb about 3 to 4 pounds, deboned Stuffing 2 tablespoons truffle oil* 8 ounces fresh mushrooms, sliced 1 clove garlic, minced 3 cups fresh bread crumbs 1 teaspoon lemon juice 1 teaspoon lemon zest 1 teaspoon dry rosemary, crushed 1 teaspoon dry mint 3 tablespoons chopped fresh parsley Salt and pepper to taste Seasonings 3 garlic cloves, sliced 1 teaspoon truffle oil* Salt and pepper to taste 1 teaspoon lemon zest 1 teaspoon dry rosemary 3 tablespoons fresh chopped parsley Caramelized onions 1 tablespoon butter 1 tablespoon olive oil 1 pound onions, sliced 1 tablespoon sugar *Truffle oil can be purchased at a specialty food store or in some markets

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Oven-Baked Paella Have a cooking party and let the guests participate in preparing this lovely Spanish dish. Increase the seafood and meat if you wish, as this recipe is very flexible. Spanish fishermen use a paella pan to cook this dish over a wood fire built on the beach after a hard day’s work.

Cooking Time: 30 to 35 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensils: 10 inch x 12 inch x 4 inch roasting pan, wire rack, perforated pan and oven tray Serves 8 to 10

Preheat a large skillet with 2 tablespoons of oil. Sauté onions and 2 cloves of garlic until softened and fragrant. Stir in rice to coat with oil. Cook until rice becomes slightly transparent. Place rice mixture in an uncovered roasting pan or a large casserole dish. Set aside. In the same skillet, add the remaining olive oil and garlic with chicken and cook over high heat to quickly brown chicken. Add sausage and cook until brown. Remove meat and set aside. In a saucepan, combine chicken broth, tomato juice and wine and bring to boil. Add saffron and set aside to steep. In the oven tray, add 1 cup of water with clams or mussels. In the perforated pan arrange the shrimps, green beans, peas and red pepper. Pour hot saffron liquid over the rice in the roasting pan. Add cayenne and paprika and stir to combine. Place pan on the oven rack at the lowest position (rack position 1). Cook in preheated oven for 15 minutes. Stir the chicken and sausage into the rice. On the next position above the rice (rack position 3), place the perforated pan with shrimps and vegetables. On the top rack (rack position 4), place the solid pan with clams or mussels. (Clams and mussels are cooked in a separate pan, discard any clams or mussels that do not pop open.) Cook in preheated oven for the remaining 15 to 20 minutes or until rice has absorbed the liquid. Remove all from the oven and season with salt and pepper to taste. Place on a serving platter and arrange the shrimps, vegetables and clams on top. Sprinkle with chopped parsley.

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Ingredients 4 tablespoons olive oil, divided 1/4 cup chopped onion 4 cloves garlic, minced and divided 2 cups short-grain rice 1 1/2 pounds boneless chicken pieces, breasts cut into halves or thighs 4 ounces Spanish or Italian sausage, sliced into 1 inch pieces 1 cup chicken broth 1 cup tomato juice 1 cup white wine 2 teaspoons saffron powder 8 mussels or clams, cleaned 8 ounces raw shrimps, shelled and deveined 1 cup frozen green beans 1/2 cup frozen green peas 1/2 cup red pepper chunks (or roasted red pepper) 1/2 teaspoon cayenne pepper 1 teaspoon paprika Salt and pepper to taste 1/4 cup chopped fresh parsley

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Step 1 Cooking Time: 20 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensil: Perforated pan Step 2 Cooking Time: 10 minutes Oven Temperature: 350°F preheated Moisture: 60% Utensils: Casserole dish and wire rack Serves 8 to 10

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Vegetable Gratin with Blue Cheese Sauce The color and flavors of this vegetable dish are beautiful. Serve this as a side dish or as a vegetarian entrée. To create a vegetarian entrée, add some cubes of firm tofu before baking the dish. The blue cheese used in the sauce is intense in flavor. Only a small amount of blue cheese is needed to season the dish. Gratin Cut potatoes into pieces the same size as the Brussels sprouts. Place potatoes, Brussels sprouts and onions in pan and steam in preheated oven (step 1) to partially cook. Set aside and make the sauce. Sauce In a saucepan, heat butter until melted. Add shallots and sauté until soft. Add flour and stir with a spoon until flour is bubbly and thick. Add milk all at once and stir with a whisk to combine thoroughly. Add the bay leaf and cook over medium heat until thickened and reduced. Remove the bay leaf. Add the blue cheese and stir until melted. In a casserole dish, arrange partially cooked vegetables. Top with corn. Pour sauce over the vegetables, covering as much of the vegetables as possible. If less sauce is desired, just add enough to flavor and moisten vegetables. Bake in preheated oven (step 2) until sauce bubbles around the edges and gratin is lightly browned. Sprinkle with toasted walnuts before serving.

Ingredients Gratin 1 pound red new potatoes, cut into quarters 1 cup pearl onions, peeled 1 pound Brussels sprouts, cut in halves Sauce 3 tablespoons butter 1/4 cup chopped shallots 4 tablespoons flour 2 1/2 cups non-fat milk 1 bay leaf 3 ounces blue cheese * * For a milder flavor use grated Asiago or Gruyère cheese 1 cup frozen corn kernels 4 tablespoons toasted walnuts

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Seite 27

Fresh Tuna Napoleon Fresh tuna such as yellowtail is a mild and very flavorful fish. When fresh tuna is not available, fresh halibut or haddock can be substituted. Fish cooks very quickly, so prepare the vegetables and dressing first. The colorful layers of this dish have great eye appeal. Consider this a healthy fast food – a quick-to-prepare entrée. The dressing recipe can be easily doubled.

Step 1 Cooking Time: 20 to 25 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensil: Perforated pan Step 2 Cooking Time: 5 to 8 minutes Oven Temperature: 220°F preheated Moisture: 100% Utensil: Oven tray, greased Serves 4 to 6

Place cleaned trimmed green beans in the perforated pan. Add peeled and cubed potatoes. Set aside and make the dressing. Dressing In a small bowl, mix olive oil, balsamic vinegar and tomato juice. Whisk until well combined. Add finely chopped garlic and sundried tomatoes, salt and pepper to taste. Whisk to combine thoroughly. Set aside until green beans and potatoes have cooked. Place perforated tray in preheated oven and cook until potatoes are soft (step 1). The green beans can be crispy and if you wish, remove them after the first 10 minutes of cooking. When the vegetables are done, place them in a bowl. Add salt and pepper to taste and drizzle with 1/2 of the dressing. Tuna Cut tuna into 4 to 6 pieces about an inch wide. Spread top evenly with Dijon mustard. Sprinkle with salt and pepper. Place on a greased oven tray and cook (step 2) until just opaque. To serve, place a lettuce leaf on each plate (4 or 6) and divide one half of the warm green beans on top of each lettuce leaf. Divide and layer potatoes on top of the green bean layer. Top potatoes with the remaining green beans. Place cooked tuna on top of the green beans and potatoes. Garnish with shredded basil and sliced black olives. Serve with additional reserved dressing if desired.

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Ingredients Salad 1 pound whole green beans, washed and trimmed 1 1/2 pounds red potatoes, peeled and cut into 1 inch cubes Salt and pepper to taste Dressing 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup tomato juice 1 clove garlic, finely chopped 2 tablespoons soft sundried tomatoes, finely chopped Salt and pepper to taste Tuna 1 1/2 pounds fresh tuna, 1 inch thick 2 teaspoons Dijon mustard Salt and Pepper to taste Garnish 2 tablespoons shredded fresh basil 4 tablespoons sliced black olives 4 to 6 large lettuce leaves

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Side Dishes

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Potatoes and Summer Squash with Pistou This flavorful side dish has a beautiful pale green color bursting with flavor. Use as little or as much pistou as you like. Pistou is the French version of the Italian pesto. The French omit the cheese and nuts, making this sauce lighter in calories. Pistou Drop garlic cloves, basil, olive oil and salt into a food processor and process to a paste. Set aside. Vegetables Place cut potatoes and onions in a wellgreased tray or baking dish. Sprinkle with salt and pepper. Bake for 10 minutes. Add zucchini and continue cooking until potatoes are soft when pierced with a fork or the tip of a knife. Toss with small amounts of pistou to taste. Add fresh cherry tomatoes if desired. Keep warm until ready to serve.

Cooking Time: 20 to 25 minutes Oven Temperature: 400°F preheated Moisture: 100% Utensils: Oven tray or casserole dish on wire rack Serves 8 to 10

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Ingredients Pistou* 3 cloves garlic, mashed 1/2 cup fresh basil leaves, coarsely chopped 3 tablespoons olive oil 1/2 teaspoon salt Vegetables 1 pound white or red skin potatoes, unpeeled, well scrubbed, cut into chunks 1 small onion, cut into wedges 1 pound zucchini or yellow squash, cut into 1/2 inch rounds Salt and pepper to taste 10 fresh cherry tomatoes, cut into halves, optional * Pistou variation: Substitute cilantro for basil; add a chopped jalapeño pepper and process with oil, garlic and salt

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Cooking Time: 10 to 15 minutes Oven Temperature: 350°F Moisture: 100% Utensils: Oven tray or casserole dish Serves 8

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Roasted Cauliflower and Broccoli Parmesan The color combination of broccoli and cauliflower appeals both to the palate and to the eye. The combined flavors are enhanced by the addition of bread crumbs for an extra crunch. Increase or decrease the spiciness with more or less white pepper. A dash of Parmesan cheese mellows all the flavors. Wash, dry and separate cauliflower and broccoli into flowerets. In large bowl mix oil with minced garlic. Add the cauliflower and broccoli and toss to coat. In a plastic bag, combine bread crumbs, Parmesan cheese, sugar, salt and pepper. Shake bag to thoroughly combine the ingredients. Add the cauliflower and broccoli and shake to coat. Place vegetables in a greased pan and roast in preheated oven until tender when pierced with a fork.

Ingredients 1 pound cauliflower 1 pound broccoli 2 tablespoons truffle oil or walnut oil 2 cloves garlic, minced 1/2 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 1/2 to 1 teaspoon white pepper

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Roasted Winter Vegetables with Apples and Mint Fresh mint blends with and enhances the flavors of these winter vegetables and gives them extra color. The addition of brown sugar makes this dish slightly sweet, the perfect accompaniment to any poultry or pork. This dish can also be served with barbecued meat. Cut acorn squash in half, starting from the stem end and scoop out the seeds. Place cut side down on a cutting board. Following the ridges, cut squash into wedges about 1/2 to 1 inch wide. Peel wedges with a paring knife or leave the skin on until after cooking. Peel sweet potatoes and cut into 1 to 2 inch cubes. Peel apples if desired, core and cut into quarters, then cut the quarters in half crosswise. Toss all vegetables with vegetable oil, sprinkle with brown sugar and salt. Arrange the vegetables in a single layer on the oven tray. Bake in the preheated oven until vegetables are soft when pierced with a fork or the tip of a sharp knife. Remove from the oven. Stir to coat all of the vegetables with any accumulated juices. Sprinkle with mint before serving.

Cooking Time: 20 to 25 minutes Oven Temperature: 390°F, preheated Moisture: 100% Utensil: Oven tray Serves 6 to 8

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Ingredients 1 to 2 pounds acorn squash 1 to 2 pounds sweet potatoes 3 to 4 Red Delicious apples, peeled or unpeeled 1 tablespoon vegetable oil 3 tablespoons brown sugar 1 teaspoon salt 1 teaspoon chopped fresh mint or 1/4 teaspoon dry mint

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Breads

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Step 1 Cooking Time: About 1 hour Oven Temperature: 100°F Moisture: 60% Utensils: Bowl and wire rack Step 2 Cooking Time: 20 to 30 minutes Oven Temperature: 100°F Moisture: 60% Utensils: 9 inch x 5 inch loaf pan and wire rack Step 3 Cooking Time: 35 to 40 minutes Oven Temperature: 350°F preheated Moisture: 60% Utensils: 9 inch x 5 inch loaf pan and wire rack Makes 1 loaf

Potato Buttermilk Sandwich Bread This loaf of bread has a moist , dense texture that is perfect for thin sandwich slices. Sliced thick and toasted for breakfast, it is crunchy and has an exceptional flavor. The mashed potato keeps the bread moist, and the buttermilk adds a slight tang. It can be served with any meal as well. Dough In the large bowl of an electric mixer, combine dry yeast, 1 cup flour and salt. Set aside. In a sauce pan heat water, buttermilk and oil to 110°F. Add warm mixture to the flour mixture and beat for 2 to 3 minutes. Mix in mashed potatoes and stir until well blended. Add remaining 2 to 3 cups of flour, adding only enough to form a soft dough. Knead with a dough hook attachment for 2 to 3 minutes or until dough clings to the hook and leaves the sides of the bowl. Turn onto a floured board and knead for 1 to 2 minutes longer or until dough is smooth. Add additional flour if dough is sticky. Place dough in an oiled bowl and loosely cover with plastic wrap. Place bowl in unheated oven and then set the temperature and moisture (step 1). Proof until doubled. Punch dough down and pat or roll into a 10 inch x 7 inch rectangle. Starting with a long end, tightly roll into a loaf, pinching ends together. Place seam side down into greased loaf pan. Allow to proof in oven (step 2) until puffed up to the edge of the pan. Glaze Remove and brush with egg glaze and dust with flour. Bake in preheated oven until golden brown (step 3). It should sound hollow when tapped.

Breads

Ingredients Dough 2 1/4 teaspoons yeast 3 to 4 cups flour, divided 1 1/2 teaspoons salt 1/4 cup water 1 cup buttermilk 3 tablespoons vegetable oil 1 cup mashed potatoes* Glaze 1 egg beaten with 1 tablespoon water Flour to dust the top *To use instant mashed potatoes, follow package directions for making 2 servings

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Breads

Step 1 Cooking Time: 40 minutes Oven Temperature: 370°F preheated Moisture: 60% Utensils: 6 custard cups (6 ounces) on perforated pan Step 2 Cooking Time: 5 to 10 minutes Oven Temperature: 370°F Moisture: 0% Utensils: 6 custard cups (6 ounces) on perforated pan Serves 6

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Popovers with Cheddar Cheese and Chives Popovers are one of those old-fashioned comfort foods. They are fun to make and can be eaten at any meal. Popovers are a crunchy addition to serve with a salad or light soup. These are flavored with chives and a bit of cheddar cheese. Use the most flavorful aged cheddar cheese available to impart the maximum taste. In a mixing bowl, combine flour, salt , 1 tablespoon Parmesan cheese, milk, eggs and melted butter. Beat with a mixer until smooth. Stir in the cheddar cheese and chives. Generously grease custard cups or popover pans with butter and dust with Parmesan cheese. Pour batter into prepared cups. Bake in preheated oven (step 1) until dark golden brown, quickly pierce with the tip of a sharp knife to allow steam to escape. Turn the moisture off and continue to bake (step 2) until popovers are very dark brown. Serve hot.

Ingredients 1 1/4 cups flour 1/2 teaspoon salt 1 tablespoon grated Parmesan cheese 1 1/4 cups milk 3 eggs 1 tablespoon butter, melted 1/4 cup shredded sharp cheddar cheese 3 tablespoons chopped fresh chives 1 tablespoon butter to grease custard cups 2 to 3 tablespoons grated Parmesan cheese for dusting custard cups

Breads

20.03.2002

10:10 Uhr

Seite 35

Step 1 Cooking Time: About 1 hour Oven Temperature: 100°F Moisture: 60% Utensil: Bowl Step 2 Cooking Time: 30 to 60 minutes Oven Temperature: 100°F Moisture: 60% Utensils: Sheet pan or perforated bread form Step 3 Cooking Time: 30 to 40 minutes Oven Temperature: 380°F Moisture: 30% Utensils: Sheet pan or perforated bread form Makes 4 loaves

French Baguettes Baking the perfect French bread at home is a challenge. Moisture is needed to produce that tender texture on the inside with the crispy crust. Serve these baguettes right from the oven with any meal. Dissolve yeast in 1 cup warm water. Allow to stand for 10 to 15 minutes. Pour yeast and water mixture in the bowl of an electric mixer. Add remaining warm water (1 1/4 cups) and sugar and stir to blend with dough hook attachment. Combine flour and salt and add to bowl. Mix until dough clumps around the dough hook and leaves the sides of the bowl. Turn out onto a floured board and knead, adding more flour as necessary, to form a smooth elastic dough. Place dough in an oiled bowl and loosely cover with plastic wrap. Place bowl in unheated oven and then set oven to temperature and moisture (step 1). Proof until doubled. Divide dough into four pieces. Using a rolling pin, shape each piece into a baguette by rolling into a 14 inch x 6 inch rectangle. Roll up tightly lengthwise and pinch the seam together using your fingers. Place shaped loaves, seam side down, on sheet pans sprinkled with cornmeal or a perforated bread form. Place, uncovered, in unheated oven and proof (step 2) until almost doubled in size. Leaving dough in the oven, heat oven (step 3) and bake bread for 5 minutes. Press mist button for 8 seconds to inject extra moisture. Bake another 5 minutes and press mist button again for 8 seconds. Continue baking for remaining cooking time until very brown and done.

Breads

Ingredients 3 teaspoons dry yeast 2 1/4 cups warm water (105 to 115°F), divided into 1 cup and 1 1/4 cups 2 teaspoons sugar 6 to 7 cups bread flour 2 teaspoons salt Cornmeal

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20.03.2002

10:13 Uhr

Seite 36

Desserts

20.03.2002

10:13 Uhr

Seite 37

Cooking Time: 50 to 55 minutes Oven Temperature: 220°F preheated Moisture: 30% Utensils: 6 custard cups or ramekins (8 ounces), placed on perforated pan Serves 6

Cappuccino Crème Caramel In a regular oven, custards are normally baked in a water bath for smooth results. This recipe makes silky smooth custard every time, without a water bath. There is a light coffee flavor with just a touch of chocolate, and when inverted, the custards are bathed in caramel syrup. Caramel In a heavy saucepan, combine sugar and water. Mixture should look like wet sand at the beach. Cook over medium to high heat to melt sugar and bring to a boil. Do not stir at this point. Watch carefully and remove from heat when mixture turns a dark amber color. Quickly divide caramel into custard cups that have been placed on the perforated pan. Twirl the custard cups to evenly coat the bottom; set aside. Custard In a pan, heat milk and cream with crushed coffee beans. It is not necessary to bring to a boil, but there should be some bubbles and steam. Remove from heat and allow to steep for 5 to 10 minutes. Pour through a fine strainer. Add chocolate and stir until chocolate has just melted. Beat sugar, salt, eggs and egg yolks in a separate bowl. Slowly pour the hot milk mixture into the egg mixture, stirring constantly, to prevent curdling the eggs. Pour into prepared custard cups and bake in preheated oven. Cool before serving. To serve, run a thin knife blade around the edge of the custard and cover with a plate. Invert onto the plate.

Desserts

Ingredients Caramel 1/2 cup sugar 1 tablespoon water Custard 2 1/2 cups milk 1/2 cup cream 1/4 cup coffee beans, crushed* 1 ounce bittersweet chocolate candy bar, chopped into small pieces 1/2 cup sugar 1/8 teaspoon salt 3 eggs 2 egg yolks *Crush coffee beans by placing them in a plastic zip lock bag and pounding them with a wooden mallet or a rolling pin

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Desserts

20.03.2002

10:13 Uhr

Desserts

Seite 38

Q+E

Cooking Time: 12 to 15 minutes Oven Temperature: 380°F preheated Moisture: 60% Utensils: 6 custard cups (8 ounces) on perforated pan Serves 6

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Melt-in-Your-Mouth Chocolate Cake Chocolate cake is always a special treat, and this one melts in your mouth. When served warm from the oven, the center is soft and creamy. Serve this delicacy just plain with a sprinkle of powdered sugar or add the sauce for some extra flavor. Cake Combine 1 tablespoon cocoa and 1 tablespoon sugar. Butter custard cups generously and dust with a cocoa and sugar mixture. Melt chocolate and butter in a double boiler. Remove from heat and cool slightly. In a separate bowl beat egg yolks with 1/4 cup of the sugar until fluffy. Combine cocoa powder with Frangelico and mix into the egg yolks. Add the chocolate mixture to the beaten egg yolk mixture and mix well. In a separate bowl beat egg whites with salt until foamy. Continue beating and gradually add remaining 1/4 cup of sugar. Beat until the egg whites are stiff but not dry. (The mixture should form a soft peak that slightly folds over when beaters are lifted.) Fold 1/3 of egg whites into the chocolate mixture with a rubber spatula to lighten the mixture. Carefully fold in remaining egg whites. Divide batter into prepared custard cups. Bake in preheated oven until tops are puffy and dry looking. Remove from oven and run the tip of a sharp knife around the edges. Invert on a plate and serve with sauce if desired, or fresh fruit and whipped cream. Serve while still very warm. Frangelico Sauce In a saucepan, melt butter. Combine cornstarch and sugar in a measuring cup. Add to the melted butter with the milk. Cook over medium heat, stirring constantly until slightly thickened. Add Frangelico and cook until thickened but still pourable. Serve hot or cold with warm cake.

Ingredients Cake 1 tablespoon cocoa powder 1 tablespoon extra fine sugar (baker’s sugar, not powdered sugar) 8 ounces bittersweet chocolate, finely chopped 5 ounces unsalted butter (about 5 tablespoons) 4 large eggs, separated 1/2 cup extra fine sugar, divided 1 tablespoon cocoa powder (Dutch process) 2 tablespoons Frangelico or Amaretto 1/4 teaspoon salt Frangelico Sauce 1 tablespoon butter 2 tablespoons cornstarch 1/2 cup sugar 2 cups milk 1/3 cup Frangelico or Amaretto

Desserts

20.03.2002

10:13 Uhr

Seite 39

Lemon Yogurt Meringue Pie Yogurt keeps this tart lemon pie creamy even though it is baked. The filling is similar to the consistency of stirred custard. Bake this pie for the recommended time and do not overcook it. The pie will appear too jiggly, but this is normal. It firms as it cools and can be cut after it has been refrigerated for 8 to 10 hours. Serve with some fresh fruit on the side.

Step 1 Cooking Time: 15 to 20 minutes Oven Temperature: 370°F preheated Moisture: 30% Utensils: 9 inch pie pan on perforated pan Step 2 Cooking Time: 50 to 60 minutes Oven Temperature: 330°F preheated Moisture: 30% Step 3 Cooking Time: 8 to 12 minutes Oven Temperature: 400°F preheated Moisture: 30% Makes 1 pie

Crust In a bowl combine flour, salt and orange zest. With a pastry blender or two forks, cut in butter and vegetable shortening until mixture is crumbly. Stir in orange juice, one tablespoon at a time, until the dough is just soft enough to roll. (Dough should stick together when pinched with thumb and forefinger.) Roll into a circle to desired thickness and fit into a 9 inch pie pan. Flute edges. Blind-bake by placing a sheet of parchment paper on the crust and covering the paper with pie weights or dry beans. Place pie pan on the perforated pan and bake in preheated oven (step 1) for the first 8 to 10 minutes. Remove the paper and weights, return pie to oven and continue to bake pie crust until lightly brown, about 7 to 10 more minutes. Remove from the oven and set aside, keeping pie pan on perforated pan. Filling In a bowl beat egg yolks slightly. Add sugar and cornstarch and mix until well blended. Add yogurt and combine. Stir in water, lemon juice, lemon zest and salt. Pour into baked pie crust. Bake in preheated oven (step 2) until the top is set and lightly brown at the edges. The filling will jiggle when moved. Remove from oven. Thoroughly drain oranges on paper towels and pat dry. Arrange oranges on filling. Meringue Beat whites until foamy. Add cream of tartar and continue beating while adding sugar, 1 tablespoon at a time. Beat until stiff and glossy. Spread meringue smoothly on top of pie filling, touching the edges of the crust to seal. Bake in preheated oven (step 3) until browned. Let pie cool completely, then chill in refrigerator befor serving.

Desserts

Ingredients Crust 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon grated orange zest 8 tablespoons butter 2 tablespoons vegetable shortening 4 to 6 tablespoons cold orange juice Filling 3 eggs, separated (save whites for meringue) 1 cup sugar 3 tablespoons cornstarch 1 1/2 cups plain yogurt 1/2 cup water 1/4 cup lemon juice 1 tablespoon lemon zest 1/2 teaspoon salt 1, 8 1/4 ounce can mandarin oranges, drained Meringue 4 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar

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20.03.2002

10:13 Uhr

Desserts

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Desserts

20.03.2002

10:13 Uhr

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Orange Cake with Coconut Crust This cake can be served for dessert with any fresh fruit and topped with whipped cream. Sliced thin, it is also good with tea. Beat egg whites with cream of tartar until stiff; set aside. Mix flour with sugar, salt and baking powder in a large bowl. Add orange juice, vegetable oil, orange zest, vanilla and egg yolks. Beat at low speed with an electric mixer until smooth, about 1 minute. Using a large whisk, fold 1/3 of the egg whites into the egg yolk mixture. Fold in remaining egg whites. Spread 1/2 of the grated coconut on the bottom of the greased pan. Carefully spoon cake batter over the coconut and then cover the top of the batter with the remaining coconut. Bake in preheated oven until brown and tests done with a cake tester. Remove from oven. Set aside to cool for 10 minutes before removing from pan.

Cooking Time: 40 to 50 minutes Oven Temperature: 320°F preheated Moisture: 30% Utensils: Greased 10 inch tube pan or bundt pan on wire rack Serves 12 to 16

Desserts

Ingredients 6 egg whites 1/2 teaspoon cream of tartar 2 cups sifted all-purpose flour 1 1/2 cups sugar 1 teaspoon salt 2 teaspoons baking powder 3/4 cup freshly squeezed orange juice 3 tablespoons vegetable oil 1 tablespoon grated orange zest 1 teaspoon vanilla 3 egg yolks* 1 1/2 cups coconut, grated * For lower cholesterol omit

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z_Titel

20.03.2002

11:35 Uhr

Seite 2

Part-No. 5080007085

Appetizers Gaggenau For more information on Gaggenau’s Combination Steam and Convection Oven, please call our customer service department at 1-800-828-9165 or visit our Website at www.gaggenau-usa.com

Gaggenau 5551 Mc Fadden Avenue Huntington Beach, CA 92649 Telephone 800 828 9165 Fax 714 901 0979 www.gaggenau-usa.com

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