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Cooking with Convection Steam

Demystifying Convection Steam Cooking

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Caribbean Inspired Ban-ango-nut Bread

October 29, 2019 Stacey

Chef Dawn Buchholz You see them getting ripe.  You smell them.  Beautiful, yellow, organic bananas destined to grace your granola or top your peanut butter toast.  And then, well, they're riper than that now (a bit more fragrant) so ... they'll sweeten up your smoothie.  But what about the rest of the brown-spotted bunch?  Time goes by and Oops!  … [Read more...]

Baked goods, Desserts baked goods, banana, Bread, Chef Dawn Buchholz, coconut, convection steam oven, mango

Strawberry-Rhubarb Crisp Bars

May 12, 2016 Chef April Leave a Comment

Just because the weather is warming up, doesn't mean you have to give up baking.  The Cuisnart CSO does a great job of baking without heating up the entire house-imagine that?  Cookies in the middle of summer-Yum! And with the warmer months comes lots of produce.  One of my favorite vegetables to bake with is rhubarb (yes, it's a … [Read more...]

Baked goods, Desserts Bake steam, Chef April, Chef April Woodward, Convection Steam, convection steam oven, CSO, dessert, rhubarb, Strawberry, strawberry-rhubarb

Leek, Ricotta and Mushroom Frittata

April 10, 2016 Chef April Leave a Comment

I love breakfast, so I am always looking for new dishes to serve.  And of course, there is nothing like breakfast for dinner (did your mother ever do that for you when you were a kid?).  Unlike most of my posts, this is a savory recipe-I couldn't resist!! I came across this recipe recently and gave it a try.  Oh my!  It was so easy, baked up … [Read more...]

Baked goods, Eggs, Featured, Vegetables Bake steam, baking, Breakfast, Chef April, Chef April Woodward, Convection Steam, convection steam oven, CSO, dinner, Eggs, leeks, light dinner, lunch, olive oil, ricotta, summer food

Steam Broiled Asparagus w/Blood Oranges

March 15, 2016 Chef Bourget Leave a Comment

It's spring time! I LOVE asparagus. For me, that's the first sign of spring. Tulips are great, but you can't eat them. This is my go to asparagus recipe. I can take advantage of the citrus season and the early spring vegetable season. You can use any type of orange; Valencia, Cara Cara, however I prefer to use blood oranges for a dramatic … [Read more...]

Vegetables

Chocolate-Bottom Banana Bars

March 9, 2016 Chef April Leave a Comment

Besides banana bread and smoothies (and of course the remarkable one ingredient ice cream), what can you do with over ripe bananas that just don't look appealing? Did I hear you say, "Chocolate-Bottom Banana Bars, April?"  Well, probably not, but this is certainly a delicious way to use up those over ripe bananas! I love reading mysteries, … [Read more...]

Baked goods, Eggs, Featured Bake steam, baked goods, baking, Bananas, Cake, Chef April Woodward, Convection Steam, convection steam oven, CSO, Eggs, fruit

Baked Ricotta Dip Appetizer

February 25, 2016 Chef Rochelle Leave a Comment

There's nothing like a good, hot, gooey dip to go with your sip of wine on a cold evening. This baked ricotta dip can be thrown together in five minutes and makes a nice alternative to the usual artichoke dip or baked brie that is often served for parties. What I really like is its perfect combination of sweet and savory flavors, in addition to … [Read more...]

Appetizers appetizer, baking, cheese, Chef Ro, Chef Rochelle Barcellona, Convection Steam, convection steam oven, cracker, CSO, fig, Lemon, olive, olive oil, ricotta, Trader Joe's

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Meet the Chefs

"Gourmet to Go" personal chef Elizabeth Bourget works her magic at a home in Scotts Valley, CA.

Chef Elizabeth Bourget

Chef Dawn Buchholz

Chef ElizaBeth Link

Chef ElizaBeth Link

chef joni sare

Chef Joni Sare

Chef April Woodward

Featured recipes

Chocolate-Bottom Banana Bars

Entertaining 911 – Crostini to the Rescue

Individual Peach Cobblers

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