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RECIPES RECIPES
CRAB STUFFED CREMINI
MUSHROOM CAPS
Yield: 24 mushroom caps
INGREDIENTS
1 pound cremini mushrooms, 2-inches in
diameter
2 cups crab dip, not baked (recipe on page 31)
¼ cup plus 3 tablespoons dried bread crumbs
3 ounces Asiago cheese, shredded
½ lemon
METHOD
1. Lightly brush off any dirt with a dry dish
towel. Gently snap off the stem taking
care not to break the cap. Discard stem
or save them for another use.
2. Fold together the crab dip and ¼ cup
breadcrumbs. Spoon the filling into each
mushroom cap. Arrange the mushroom
caps in a single layer on a baking pan.
3. Combine the remaining 3 tablespoons
bread crumbs and the Asiago cheese in
a small bowl and reserve.
4. Position the wire rack in the bottom
rack height position and turn the
FUNCTION dial until the indicator
on the LCD screen points to the BAKE
function.
5. Set the temperature to 375°F (195°C)
with convection turned on and set the
timer to 20 minutes. Press the START/
CANCEL button to activate.
6. When preheating has completed, place
the baking pan on the wire rack and
bake until the mushrooms are golden
in color.
7. Remove the baking pan from the oven
and sprinkle the Asiago cheese and
breadcrumb mixture over the
mushroom caps.
8. Position the wire rack in the top
rack height position and turn the
FUNCTION dial until the indicator on
the LCD screen points to BROIL. Set the
temperature to 400°F (205°C) and broil
for 1-2 minutes, or until the cheese melts.
9. Remove from the oven and squeeze the
lemon over the mushroom caps.
ROASTED TOMATO HALVES
Yield: 4 cups (approximately)
INGREDIENTS
2 pounds ripe plum tomatoes
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
3 garlic cloves, sliced
METHOD
1. Cut the plum tomatoes in half
lengthwise. Discard seeds and liquid.
Place tomatoes cut side up on a
baking pan.
2. Drizzle with olive oil, season with salt
and pepper and dot with sliced garlic.
3. Position the wire rack in the bottom
rack height position and turn the
FUNCTION dial until the indicator on
the LCD screen points to the ROAST
function. Set the temperature to 325°F
(165°C) with convection turned on and
set the timer to 25 minutes. Press the
START/CANCEL button to activate.
4. When preheating has completed, place
the baking pan on the wire rack and
roast until the tomatoes have softened
and caramelized.
TOMATO SAUCE FOR PIZZA
Yield: 4 cups (approximately)
INGREDIENTS
1 recipe Roasted Tomato Halves (on this page)
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
¼ cup basil leaves, chopped
METHOD
1. Peel and discard the skin of the roasted
tomatoes. Place tomatoes and their
juices into a blender or food processor
and puree until smooth.
2. Pour tomato puree into a medium bowl.
Stir in remaining ingredients.
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