1. Preheat the oven to 400°F Convection Bake mode.

2. In a small bowl, combine the breadcrumbs, parsley, lemon zest and salt. Add the butter; toss with a fork to mix well.

3. Transfer to a parchment lined baking sheet; bake until lightly brown and crisp, about 8 – 10 minutes. Set aside; keep warm.

4. In a medium skillet, warm the oil over medium-low heat. Add the red and yellow peppers along with the leek. Cook until the vegetables are soft and nicely browned, stirring occasionally, about 10 – 15 minutes.

5. Stir in the balsamic vinegar and salt & pepper to taste. Add the basil; keep warm.

6. Coat a perforated steam pan with cooking spray. Arrange the halibut filets, in a single layer, in the prepared pan. Season with salt and pepper. Drizzle with a little lemon juice.

7. If using a Steam oven, Select Fish then Select Halibut.

8. If using a Combi-Steam oven, Select Steam, then Menu Cooking, then Fish, then Halibut.

9. When cooking is finished, remove the fish from the oven. Divide the leeks and peppers among 4 dinner plates; Arrange the halibut filets over top.

10. Sprinkle the seasoned breadcrumbs over the fish.

1. In a medium bowl, combine the olives, tomatoes, oil, and parsley. Stir to mix. Season with salt and pepper
   
   
2. Press the olive mixture evenly on the surface of the fillet. Place salmon on a baking tray lined with parchment. Place in the combi steam oven
   
   
3. In main menu, select combination steam, select convection plus and set the temperature to 300 degree, 80% moisture for 10 minutes. Add a second cooking stage: convection plus, 375 degrees, and 20 % moisture for 5 minutes.  Remove and let salmon sit for 5 minutes before serving

1. On a surface lightly dusted with flour, roll the pastry into a circle about 14” in diameter. Transfer the pastry to the prepared Universal tray. Spread the fruit mixture evenly over the pastry, leaving a 1” border around the edge; brush the edge with water. Loosen the pastry and gently flip it up and over the fruit, pleating it like fabric. The middle of the filling will be exposed. Brush any pastry cracks with water and pinch to seal. Sprinkle with the remaining 2 tbsp. of sugar over the pastry.
   
   
2. Place the Universal tray on the second runner. Select Combination-Steam.
   
   
3. First Stage: Convection Plus--212°F; Humidity—100%; Duration—5 minutes
   
   
4. Second Stage: Convection Plus--400°F; Humidity—60%; Duration—35 minutes
   
   
5. Cool on a wire rack. Serve warm or at room temperature. With Ice Cream!!
   
   

1. Toss all ingredients for filling in a large bowl and set aside .
   
   
2. On a clean flat counter, lay out a large cotton tea towel. This is what you will be rolling your strudel on top of.
   Lay out one sheet of phyllo and brush with melted butter; just enough to moisten the whole sheet. (You should have the phyllo laid out lengthwise in front of you with the shorter sides to each side) 
   
   
3. Scatter cookie crumbs across the buttered sheet. Lay down second sheet of phyllo and repeat butter and crumbs process until you have used up half the pack of phyllo sheets ( about 7- 8 sheets).
   
   
4. Brush last sheet with melted butter and crumbs . Take half of your apple filling and start to lay it lengthwise along your phyllo sheet, leaving about 2.5 inches from the bottom and 1.5 inches from each side. 
   
   
5. Using your tea towel to help you, start to roll (from the side closest to you) the pastry over the apple mixture and as best you can, tuck the pastry sheets over the apple mixture and firmly press down, being careful not to tear the dough.
   
   
6. Press the side seams down as well to stop the filling from coming out the sides.
   
   
7. ‘Roll back’ the tea towel and you should see that the apple mixture has been covered by this first roll of dough with side seams pressed down. Brush melted butter over all exposed ‘dry’ parts of dough. Once you do this, use the tea towel to help you and continue to roll the apple ‘log’. It is essential to try and keep it as tight a roll as you can while not tearing the dough.
   
   
8. With each roll, be sure to brush melted butter on the dough to keep it moist and pliable.
   Once at the end of the roll, ensure that all seams are pressed down firmly and brushed well with butter.
   
   
9. Carefully transfer to a lined tray and score the top of the strudel according to the size of slices you would like to have. This is an important step as it allows the apples to vent while they bake and as well, it aids in portioning the strudel after it has been baked.
   
   
10. Repeat with remaining phyllo dough for second strudel. Wrapped well, they can be frozen and baked from frozen with great results as well. Goes perfectly with with a scoop of vanilla ice cream.
    
    
11. When ready to bake, program your Combi-Steam Oven to the following:
    
    
12. Select Combination Steam followed by Convection plus, with temperature at 300F, 60% humidity for 20mins.
    Add another stage under Combination Steam with Convection Plus, temperature at 400F, 20% humidity for 15 mins.
    
    Strudels should be golden brown outside and just tender inside. Let cool before portioning.

1. Place the fish on the universal tray and drizzle with olive oil and season with salt.
2. Place in the second runner of the combi steam oven. Select convection plus and set the temperature at 400 F for 12 minutes.
3. Remove and place in a bowl.
4. Roast the corn on the cob as per the menu cooking feature on the combi steam oven (select vegetables, corn on the cob, then roast).
5. Remove the kernels from the cob and to the fish, along with the other ingredients. Adjust seasoning.
6. Fill each taco shell with the mixture and serve with homemade salsa and guacamole.

Roasted Vegetable and Fruit Salad

Serves 4

Roasted Vegetables and Fruit

1 lb.                 mixed root vegetables, cut into ¾” cubes or wedges*

½ lb.                apples or pears, unpeeled, cut into ¾” wedges

2 tbsp.            canola or grapeseed oil

                        salt and pepper

Dressing

¼ c.                 grapeseed oil

1/3 c.                 thinly sliced shallots

2 tsp.               finely chopped fresh ginger

2 tbsp.            white balsamic vinegar

1 tbsp.            maple syrup

1 tbsp.            finely chopped fresh parsley

1 tsp.               grainy Dijon mustard

                        salt and pepper

Assembly

4 c.                  mixed greens

½ c.                 toasted, lightly salted pumpkin seeds

½ c.                 pomegranate seeds

Roasted Vegetable and Fruit: Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Place the root vegetables and the fruit in separate bowls. Divide the oil between the bowls; toss the vegetables and fruit (separately) to coat well. Season with salt and pepper.

Transfer the vegetables to one of the prepared sheets and the fruit to the other.

Roast the vegetables for 15 minutes; flip them and continue to roast until tender and nicely browned, about 10 minutes longer.

Roast the fruit for 10 minutes; flip them and continue to roast until tender and nicely browned, about 5 -10 minutes longer. Transfer both the vegetables and fruit to a large bowl.

Dressing: In a small skillet, warm the oil over medium heat. Add the shallots; cook until softened, about 2 – 4 minutes.

Add the ginger and cook for another minute or so. Remove from the heat and let cool for about 5 minutes.

In a heatproof bowl, combine the vinegar, maple syrup, parsley and mustard; whisk to combine well. Whisk in the warm oil mixture. Season with salt & pepper.

Assembly: Pour about ¼ c. of the dressing over the vegetables while they are still warm. Place the mixed greens in large bowl. Add about ½ of the remaining dressing to the greens; toss well.

Arrange the greens on a platter; top with the vegetables and fruit. Scatter the pumpkin seeds and pomegranate seeds over top.

This recipe is my interpretation of a master recipe featured in FEB/MAR 2015 issue of Fine Cooking magazine.

By: Chef Paula Bambrick

Ingredients:

1 lb.                 sweet potatoes

1 ¾ c.              cake and pastry flour

1 tsp.               baking powder

½ tsp.              baking soda

½ tsp.              salt

1 tsp.               cinnamon

¼ c.                 milk

1 ¼ c.              dark brown sugar

2                      eggs

¾ c.                 melted butter

1 tbsp.            vanilla

Directions:

Preheat the oven to 400°F. Lightly grease a 9” X 5” loaf pan; dust the sides with flour. Line the bottom with parchment paper.

Prick the sweet potatoes several times with a fork; place on a baking sheet and cook until very soft, about 60 minutes.

Remove the sweet potatoes from the oven; let stand just until cool enough to handle.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Scoop out 1 ? cups of the flesh from the sweet potatoes. Reserve any remaining sweet potato for another use.

Transfer the sweet potato flesh to a food processor; add the milk and pulse until very smooth.

Transfer the sweet potato mixture to a large bowl.

Whisk in the brown sugar, eggs, melted butter and vanilla, mixing well after each addition.

Whisk in the dry ingredients in 3 additions, blending well after each addition.

Pour the batter into the prepared pan.

Bake in the Upper Oven of the Double Wall Oven, using the Banana Bread setting in the Gourmet Center function.

Let cool on a rack for about 1 hour. Loosen the sides of the loaf; remove it from the pan.

Cool completely on the rack.

If baking this loaf in a regular oven, when you have finished baking the sweet potatoes, reduce the oven temperature to 325°F on Convection Mode.

Proceed with making the batter as described above.

Bake until a toothpick inserted in the centre of the loaf comes out clean, about

60 – 70 minutes,

This recipe was inspired by and adapted from a recipe on the Epicurious website

Stuffed Herb Chicken Roulade

4-boneless, skinless chicken breast

juice and zest of 1 lemon

3 tbsp. extra virgin olive oil

1 tbsp. white balsamic vinegar

salt and pepper to taste

¼ cup chopped olives

¼ cup chopped sundried tomatoes pack in oil

¼ cup chopped roasted red peppers

2 tbsp. fresh chopped Italian parsley

salt and pepper to taste

1-2 tbsp. of oil from the sundried tomatoes

¼ cup crumbled goat cheese

• Using a mallet, pound the chicken to even flatter pieces. Place chicken into a large zip lock bag and add lemon juice, zest, olive oil, vinegar, salt and pepper. Close bag and shake it up to mix the marinade and coat the chicken. Refrigerate a few hours or overnight

   

• In a medium bowl, combine olives, sundried tomatoes, red peppers, parsley, salt and pepper. Stir together well and add a few drops of the sundried tomato oil to allow the mixture to stick together. Stir in the goat cheese

   

• Take a chicken breast and lay it out on a work surface. Add a nice portion of the filling to the middle and roll up the breast securing it together with a wooden skewer or toothpicks. Repeat with the remaining pieces and place on a baking sheet lined with parchment paper

   

• Place in combi-steam. Set 2 cooking modes: 1. 350 degrees with 80% moisture for 10 minutes, 2. 400 degrees with 0% moisture for 15 minutes. Check doneness, and add more time if necessary. Let roulades rest for 5 minutes before slicing

Prepared by: Chef Brenda Kwong Hing