Waring CO1000 Instruction Booklet - Page 16

NOTE: A great way to prepare the corn for this dish is to roast it: Preheat oven to 450°F on convection oven/roast with rack in position 1 (bottom position). On the baking sheet place the 3 ears of corn with about 1⁄4 cup of water and place on the rack. Roast for about 20 to 25 minutes until you can smell the corn and the husks are brown. Remove from oven and allow corn to cool completely before you remove the husks. Nutritional information per serving: Calories 257 (59% from fat) • carb. 16g • pro. 11g • fat 17g sat. fat 9g • chol. 173mg • sod. 323mg • calc. 176mg SPRING VEGETABLE QUICHE Makes one 9-inch quiche 4 ounces asparagus, tough ends removed 11⁄2 teaspoons extra virgin olive oil 1⁄4 teaspoon kosher salt 1⁄2 recipe Pâte Brisée, page 39 1 shallot, thinly sliced (approximately 2 tablespoons) 1 to 2 ounces prosciutto, cut into small dice 2 tablespoons fresh shelled or frozen peas 2 tablespoons fresh basil, chopped 1⁄2 cup half-and-half or whole milk 1⁄2 cup heavy cream 1 egg 1 egg yolk 1⁄4 cup grated Parmigiano-Reggiano Preheat oven to 425°F on convection bake with rack in position 2. Line the baking tray with aluminum foil. Toss the asparagus on the tray with 1 tablespoon of olive oil and 1⁄4 teaspoon of kosher salt. Roast for 5 to 10 minutes, depending on the thickness of the asparagus. Remove asparagus when it has softened and browned slightly but is still crisptender. Once cool, cut asparagus into 1⁄2-inch pieces. Reserve. While asparagus is in the oven, roll the pâte brisée and line a 9-inch tart pan, form the edges and return it to the refrigerator to rest for at least a half-hour. Turn oven down to 400°F on convection bake, and move rack to position 1 (bottom position). Allow at least 10 minutes for oven to come down in temperature. 30 Line the tart shell with parchment and dried beans or pie weights. "Blind bake": bake the pastry for about 20 minutes, until it appears a light golden. Remove pastry shell from oven, remove the pie weights and reserve them separately. Turn oven down to 350°F on convection bake, with same rack position. While tart shell is baking, heat the remaining half tablespoon of olive oil in a small skillet over medium heat. Sauté the shallot until soft, about 5 minutes. Turn heat to low and add prosciutto and peas. Stir until peas soften, about 2 minutes. Turn heat off and stir in basil. In a mixing bowl whisk together the half-and-half, cream, egg and egg yolk. Scatter the vegetable mixture evenly along the bottom of the baked tart shell. Sprinkle the Parmesan on top of the vegetables. Pour the custard into the shell just up to the edge of the crust. Place quiche on the bottom rack. Bake for about 25 minutes, until the custard becomes set, golden and puffy. Nutritional information per serving: Calories 262 (68% from fat) • carb. 15g • pro. 6g • fat 20g sat. fat 12g • chol. 113mg • sod. 257mg • calc. 44mg FRENCH BREAD/ROLLS This very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily. Makes one 11⁄2-pound loaf, 2 small 8-inch baguettes, or twelve 2-ounce rolls 11⁄4 teaspoons active dry yeast 1 cup warm water (110°F) pinch granulated sugar 1 pound unbleached, all-purpose flour 1⁄2 teaspoon kosher salt 1 large egg 1 tablespoons water cooking spray Proof yeast in warm water and sugar and leave to foam, about 5 minutes. Place flour and salt in the work bowl of a food processor fitted with a dough blade. Process for 5 seconds. 31