Balsamic Roasted Potatoes and Vegetables
1 pound tiny new potatoes (about
3 small carrots
3 stalks celery
1 medium red onion
1/4 cup balsamic vinegar
3 Tablespoons olive oil
1 teaspoon granulated sugar
2 Tablespoons chopped fresh rosemary
1/2 bunch fresh Italian parsley, chopped
Salt and pepper, to taste
Preheat oven to 400° on Pure Convection™. Place an empty 13 x 9 x 2 inch baking dish in the oven to preheat. This will help the vegetables brown better and prevent them from sticking to the dish. Scrub and cut potatoes into 1 inch pieces. Soak in water to prevent oxidation. Peel and cut car- rots, celery and onions into 1 inch pieces. Pat potatoes dry with paper towels and place into a 13 x 9 x 2 inch baking dish with carrots, celery and onions. In a medium sized bowl, stir together balsamic vinegar, olive oil, sugar, rosemary, Italian parsley, salt, and pepper. Drizzle over the vegeta- bles, stirring to coat. Stir vegetables about three times throughout cooking process. Bake until golden brown and cooked through, about
Serves 6.
Wasabi Crab Appetizers
1 frozen puff pastry sheet, thawed | 1 Tablespoon mayonnaise |
Nonstick cooking spray | Salt and black pepper, to taste |
1 large egg, slightly beaten | Fresh chives, for garnish |
8 ounces lump crab meat, picked through for shells | 2 ounce jar red caviar, for garnish |
1 teaspoon wasabi |
|
Preheat oven to 350° on Pure Convection™. Lay puff pastry flat on a cutting board, and cut into 16- 2” squares. Spray a mini- muffin tin with non- stick cooking spray. Lay one square in each muffin cup, pushing down to shape it. Brush the top of the puff pastry with beaten egg, then bake for about 15 minutes, or until golden brown. Remove and allow to cool. Meanwhile, in a large mixing bowl, combine crabmeat, wasabi, mayonnaise, salt and pepper to make a loose crab mixture. Once puff pastries have cooled, remove them from the muffin tin and let cool slightly. Fill with about 1 tablespoon of crab mixture. Garnish with chives and caviar.
Makes about 12 appetizers.
RECIPES
22
