Oven-roasted Portabellas

Oven-roasted Portabellas
A nice convection oven recipe to try !

* 4 portabella mushroom caps (5 in. wide)


Set mushroom caps, gill side up, in a single layer in a lightly oiled 10- by 15- inch pan. Bake in a 400° oven until caps are flexible enough to bend easily, about 12 minutes (about 9 minutes in a convection oven). The roasted portabellas is ready to serve !

Lamb Shanks with Olives and Capers

Lamb Shanks with Olives and Capers
A great convection oven recipe to try !

* 6 lamb shanks (about 6 lb. total)
* 1 jar (4 oz.) capers, drained
* 1 1/2 cups pitted green olives in brine such as Picholine (see notes)
* 1/4 cup fresh rosemary leaves or 3 tablespoons dried rosemary
* 1 bottle (750 ml.) dry white wine
* 2 teaspoons fresh-ground pepper
* 2 teaspoons grated lemon peel
* 3 tablespoons lemon juice
* Lemon Couscous
* About 3 cups watercress sprigs, rinsed and crisped


1. Rinse lamb and pat dry; lay shanks side by side in a 12- by 17-inch pan about 2 inches deep. Bake in a 450° regular or convection oven, turning once, until meat is well browned all over, about 25 minutes total. Reduce oven temperature to 325°.
2. Meanwhile, place capers and olives in a fine strainer and rinse with cool water; drain. Mince rosemary or combine with about 1 cup of the wine in a blender and whirl until minced.
Scatter capers, olives, and rosemary over lamb (or pour rosemary-wine mixture evenly over lamb) and add the wine (the rest of the wine if whirling some with rosemary); stir around
shanks to scrape up browned bits. Sprinkle pepper and lemon peel over meat; add lemon juice to pan. Cover pan tightly with lid or foil.

3. Bake until meat is very tender when pierced and pulls easily from the bone, 3 to 3 1/4 hours.
4. Spoon equal portions of Lemon Couscous into wide, shallow bowls. With tongs, lift lamb shanks from pan and set one on couscous in each bowl. Skim and discard fat from juices in pan. Ladle juices with olives and capers over meat. Garnish each bowl with about 1/2 cup watercress sprigs. The convection oven recipe of lamb shanks is ready to serve...nice..Enjoy it !
Convection Oven cheddar-garlic-portabella-souffles

Classic Roast Turkey

Classic Roast Turkey
....A great recipe using convection oven !


* 1 turkey (10 to 30 lb.; see notes)
* Melted butter or olive oil
* Classic Gravy


1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter.

2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking
3. Roast in a regular or convection oven until thermometer registers 160°. (See below for times and temperatures.)
4. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes. Serve with Classic Gravy.

Nutritional analysis per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird, and without gravyOven-roasted turkey: temperatures and times:
  • For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2-2 1/4 hr.
  • For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.
  • For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3 3/4 hr.
  • For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4 1/2 hr.
Convection Oven Recipes

Sicilian-style Strata

Sicilian-style Strata
....a nice convection oven recipes to try !


* 1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes
* 4 ounces thick-sliced prosciutto or ham, diced
* 1/4 cup chopped canned roasted red peppers
* 1/4 cup thinly sliced green onions
* 1/2 cup grated parmesan cheese
* 1 can (14 1/2 oz.) chopped tomatoes
* 1/4 cup pitted black olives, coarsely chopped
* 1/2 cup shredded mozzarella cheese
* 6 large eggs
* 3 cups milk
* 2 teaspoons dried Italian seasoning blend
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup chopped parsley
* 2 tablespoons drained capers


1. Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.

2. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.

3. Bake in a 325° regular or convection oven until center of Strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature. The convection oven recipe is ready....enjoy !

Cheddar-Garlic Portabella Soufflés

Cheddar-Garlic Portabella Soufflés ...a nice convection oven recipe to try !


* 4 portabella mushrooms (4- to 4 1/2-in. caps; 3/4 to 1 lb. total)
* About 2 1/2 tablespoons butter or margarine
* 3 tablespoons fine dried breadcrumbs
* 1 1/2 tablespoons minced garlic
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3/4 cup low-fat milk
* 1 1/4 cups (5 oz.) shredded sharp cheddar cheese
* 2 tablespoons chopped fresh chives
* 4 large eggs, separated


1. Rinse and drain mushrooms. Trim stems off flush with caps. Trim discolored ends from stems, then finely chop stems. Set caps, cup sides up, on a 12- by 15-inch baking sheet.
2. Cut 4 sheets of foil, each 12 by 16 inches. Fold each sheet lengthwise in half, then in half again. Generously butter 1 side of each foil strip and dust with bread crumbs. Tightly wrap each foil strip, crumb side in, around a mushroom cap, overlapping ends; secure with metal paper
3. In a 2- to 3-quart pan over medium heat, stir 2 tablespoons butter, garlic, and mushroom stems until stems are browned and limp, about 8 minutes. Add flour, salt, and pepper, and stir 1 minute more. Remove from heat and whisk in milk until mixture is smooth. Stir over high heat until boiling, about 1 minute.
4. Remove from heat, add 1 cup cheese, and stir until melted. Add chives and egg yolks, and stir to blend.
5. In a deep bowl with a mixer on high speed, whip egg whites until stiff, moist peaks form. Stir about 1/3 of the whites into cheese mixture, then gently fold cheese mixture into remaining whites just until blended.
6. Spoon mixture equally into mushroom caps. Sprinkle evenly with remaining cheese.
7. Bake in a 375° oven until souffles are well browned, about 30 minutes (about 25 minutes in a convection oven). Quickly remove paper clips and pull foil free, easing away with a knife tip if necessary. With a wide spatula, transfer soufflés to plates. Enjoy it !
Convection Oven Recipes