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9780767915311

Cooking With Convection

Cooking With Convection
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  • Comments: Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).

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  • ISBN-13: 9780767915311
  • ISBN: 0767915313
  • Publication Date: 2005
  • Publisher: Broadway Books

AUTHOR

Ojakangas, Beatrice A.

SUMMARY

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 thatready 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 500F. 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 500F. 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 500F. 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 quesaOjakangas, Beatrice A. is the author of 'Cooking With Convection', published 2005 under ISBN 9780767915311 and ISBN 0767915313.

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