Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven: A Cookbook Paperback - 2005

Summary

Excerpt

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

Media reviews

“The solid advice in this indispensable book will help you go from convection novice to convection expert in record time–and fast results are what convection ovens are all about.” —Rick Rodgers, author of Thanksgiving 101, Christmas 101, and Celebrations 101.