17
16
rack position. Set oven to Broil at 500°F (260 °C) for 10 minutes,
until the cheese on top is melted and golden brown.
6. Once tart is finished tear the basil leaves and scatter on top of the
tart before serving.
Nutritional information per serving:
Calories 68 (63% from fat) • carb. 4g • pro. 3g • fat 5g • sat. fat 2g
• chol. 27mg • sod. 218mg • calc. 56mg • fiber 0g
Oysters Rockefeller
This classic holiday hors d'oeuvre is sure to impress.
Active Time: 30 minutes Total Time: 45 minutes
Makes 8 servings
3
tablespoons (45 ml) unsalted butter, divided
1
⁄
3
cup p(75 ml) anko breadcrumbs
¼
teaspoon (1 ml) kosher salt
1
large shallot, peeled and finely chopped
1
large garlic clove, peeled and finely chopped
1
cup (250 ml) packed spinach, finely chopped
1
tablespoon (15 ml) Pernod
8
large oysters, shucked, on the half-shell
¼
cup (60 ml) fresh parsley, finely chopped
1. Melt 1 tablespoon (15 ml) of the butter and put in a small mixing
bowl with the breadcrumbs and salt. Mix to combine; reserve.
2. Put the remaining butter in a medium skillet set over medium-low
heat. Once melted, add the shallot and garlic; sauté until softened.
Add the spinach and sauté until bright and wilted. Increase the heat
to medium/medium-high; add the Pernod and stir to fully coat. Cook
until Pernod has evaporated. Remove from heat; reserve.
3. Top each oyster with a heaping teaspoon (5 ml) of spinach mixture,
then with the seasoned breadcrumbs.
4. Line the baking pan with parchment paper. Put prepared oysters on
the tray and put in the oven with the rack in the middle rack position.
Set to Convection Bake at 400°F (200°C) for 10 to 15 minutes.
5. Remove oysters from oven when golden brown and sprinkle with
chopped parsley; serve immediately.
Nutritional information per oyster:
Calories 94 (72% from fat) • carb. 5g • pro. 1g• fat 7g • sat. fat 5g
• chol. 21mg • sod. 104mg • calc. 9mg • fiber 0g
Spanish Style Mussels with Chorizo
Sherry and spicy chorizo give these mussels a bit of Spanish flair.
Active Time: 15 minutes Total Time: 55 minutes
Makes 4 servings
6
ounces (170 g) smoked chorizo (2 links),
sliced into ¼-inch (0.6 cm) rounds
1
onion, peeled and thinly sliced
2
garlic cloves, peeled and crushed
2
teaspoons (10 ml) olive oil
¼
cup (60 ml) sherry
1
pound (500 g) mussels, scrubbed and de-bearded
1. Combine the chorizo, onion, garlic, and olive oil in a small bowl.
Evenly spread ingredients on the baking pan and put in the oven
with the rack in the lower rack position. Set to Bake Steam at 450°F
(230°C) for 20 minutes.
2. Remove the pan from the oven and carefully adjust the oven rack
to the middle position. Stir in the sherry with a wooden spoon to
4. Repeat with the remaining bread, laying the strips in the opposite
direction of the first layer. Pour the remaining egg mixture over the
top and dot with remaining brown sugar. Cover tightly with foil and
chill in the refrigerator for at least 2 hours or overnight.
5. Remove the pan from the refrigerator and bring to room temperature.
Dot the top of the strata with the butter and loosely cover with
aluminum foil.
6. Put the pan in the oven with the rack in the lower rack position. Set
the oven to Bake Steam at 350°F (180°C) for 25 minutes. Remove
the foil and switch the unit to Broil at 500°F (260°C) for 5 minutes,
or until the top is browned and slightly crusty and the internal
temperature of the strata is 160°F (71°C).
7. Remove and serve immediately.
Nutritional information per serving:
Calories 390 (46% from fat) • carb. 41g • pro. 10g• fat 20g • sat. fat 11g
• chol. 172mg • sod. 355mg • calc. 121mg • fiber 2g
Caramelized Onion and Two-Tomato Tart
A tasty and colourful dish to serve as a first course or light lunch.
Active Time: 45 minutes Total Time: 2 hours
Makes one 9-inch (22.8 cm) square tart 9 servings
1
medium onion peeled, halved and sliced
2
garlic cloves, peeled and smashed
2
thyme sprigs, leaves only
2
teaspoons (10 ml) olive oil
1
teaspoon (5 ml) kosher salt, divided
½
cup (125 ml) mixed red and yellow grape tomatoes, halved
1
sheet prepared puff pastry, defrosted
egg wash [1 large egg and 1 tablespoon (15 ml) water
whisked together]
¼
cup (60 ml) plus 1 tablespoon (15 ml) shredded Comté
cheese, divided
3
tablespoons (45 ml) fresh ricotta, strained of any excess
water
2
large basil leaves
1. Toss the onion with the garlic, thyme, olive oil and ½ teaspoon
(2 ml) of the salt in a medium mixing bowl. Put on the baking pan
lined with parchment paper and put in the oven with the rack in the
middle rack position. Set the oven to Super Steam at 300°F (150°C)
for 30 minutes.
2. While the onion is cooking, toss the tomatoes in the same bowl with
¼ teaspoon (1 ml) of salt. Remove and reserve onion mixture once
finished. Replace the parchment and put the tomatoes on the pan
and then into the oven. Set to Bake Steam at 400°F (200°C) for 5
minutes.
3. Roll out the sheet of pastry on a well-floured surface and cut out a
9 x 9-inch (22.8 x 22.8 cm) square. Cut four 1-inch (2.5 cm) wide
strips out of the pastry for a border around the square, placing the
strips directly on top of the pastry square. Using the tines of a fork,
prick the surface of the tart shell all over, in the center and on the
borders. Brush the egg wash all over the tart shell.
4. Put the tart shell on the cleaned baking pan lined with parchment
and put in the oven with the rack in the lower rack position. Set to
Convection Bake at 400°F (200°C) for 30 minutes. Keep an eye on
the shell to make sure the surface does not get too dark. Should it
get too dark before time expires, cover with aluminum foil.
5. Once shell is baked and cools slightly, scatter the ¼ cup
(60 ml) of shredded cheese along the bottom of the tart shell. Put
½ tablespoon (7 ml) dollops of the ricotta on top of the cheese
evenly across the tart; sprinkle with half of the remaining salt. Top
evenly with the onion mixture and then the tomatoes, and finally
the remaining cheese and salt. Cover the border of the tart with
aluminum foil and put back in the oven with the rack in the middle
