Makes: 2 boules INGREDIENTS: ● 1 ½ cup room temp water● ¾ tsp instant yeast● ¾ tsp kosher salt● 3 ¼ cups all purpose flour or bread flour (plus more for […]
Serves: 12 SWEET POTATO CAKE INGREDIENTS:● 1lb. sweet potatoes (2–3 medium), peeled, cut into 1″ pieces, or 1 cup (250 g) canned sweet potato purée● Unsalted butter or nonstick vegetable oil […]
Serves: 8-10 Time: 1-½ hours INGREDIENTS:● 12-14lb. turkey, neck and giblets removed (either break down yourself or ask your butcher)● 2 tbsp whole black peppercorns● 2 tbsp whole pink or […]
Serves: 2 INGREDIENTS: • 2 6-ounce halibut filets• Salt and pepper• Japanese Togarashi spice (substitute Japanese 7 spice blend if needed)• 2 tbsp extra virgin olive oil DIRECTIONS:Season halibut with […]
Serves: 4 as an appetizer or 2 as a main course TARRAGON VINAIGRETTE INGREDIENTS:• ½ cup extra-virgin olive oil• ¼ cup sherry vinegar• Salt and fresh cracked pepper to taste• 1 […]
The steam from the Convection Steam oven will keep the lamb moist while the convection heat speeds up the cooking process. Additionally, using the steam to cook the bulgar wheat is a great alternative to boiling or soaking in water.
This recipe utilizes multiple appliances. First, using the induction cooktop you get the perfect simmer to create this delicious salsa diablo. Additionally, the Convection Steam Oven cooks the fish to the perfect temperature using the temperature probe. Finally, use the griddle to grill the tortillas for a beautiful finish.
