My new kitchen is also most done. All the appliances are working so Karen and I thought we should have a “soft opening.” We invited just one couple – good friends who were willing to be test subjects – over for our first simple dinner party.
I decided on this menu:
- Butternut Squash Ravioli
- Grilled Veal Chops
- Home made French bread
- Fresh Silver Queen Corn Risotto
- Roasted Asparagus
- Boozy Blueberry Thyme Sorbet
Like I said, just a simple dinner party.
Following is a description of each element with my comments on how I put it together. My Wolf Steam Convection Oven is already starting to be come a key tool in my cooking arsenal.
Butternut Squash Ravioli
The Franklin Farmers Market is held every Saturday morning here in Franklin, TN. While the market is year around, during the late spring and summer months it get’s quite busy. One of the vendors during the summer is Alfresco Pasta. I purchased their Butternut Squash Ravioli as an appetizer.
I prepared it by sautéing with a little water in a covered pan adding about two tablespoon of butter after seven minutes or so. The more traditional preparation is to simmering in gently rolling water. I think I like that method better.
French bread
I really wanted to try the bread setting on my new Wolf Convection Steam Oven so I decided to make French Bread. To make the dough I used my very old Black & Decker Bread Machine. In the future I will make the dough from scratch but for this night the bread machine was the easy option.
I did brush a little Olive Oil on the dough during the final proofing but did not prepare an egg wash. Once the dough was ready I placed it into a Baguette baking pan and put in the oven using the wire rack on shelf #2. I set the oven to the Auto Steam Bake Mode and hit start. The experiment began.
I have discovered that the documentation for the Wolf oven is sparse at best. I have not been able to find very much information on how each mode works and how it should be used. One of my goals for this site is to be able to share what I learn along the way and include with tips and tricks.
Unfortunately I forgot to write down the timing of this mode. I think it took about 30 minutes to complete. The steam phase was in the first 10 minutes or so. In the future I will provide more specific information.
Toward the end of the baking cycle it looked like the crust was getting too brown so I stopped the cooking process with about 3 minutes left. The bread was fine so in the future I will let the cycle run to completion.
The bread was a hit. Crusty on the outside and soft on the inside. Some good Irish butter made it almost a meal in and of itself.
Fresh Silver Queen Corn Risotto
This is a dish that I have made for years. I think the original recipe came from Bon Appetit, but I have modified it quite a bit along the way.
I used fresh Silver Queen corn from the farmers market. I steamed the corn in the Wolf oven following the quick start guide. I shucked the corn and steamed for 25 minutes on the Wolf steam mode. 25 minutes might have been too long. I will experiment with shorter steaming times.
Roasted Asparagus
This is a dish that is an easy vegetable to cook. I take the woody ends off by holding the spear and snapping off the end. Where the stalk breaks is where the tender part of the asparagus starts. Just toss in good olive oil and lightly salt and pepper to taste. I place into a preheated 400 degree oven for about 5 minutes. The time will vary depending on the size of the spears. When plated I added just a dusting of Parmesan cheese left over from the risotto.
Grilled Veal Chop
I usually use simple seasoning when I grill good meat. In this case just kosher salt and fresh pepper. I did let the meat sit for about an hour to come to room temperature and let the seasoning penetrate the meat. I pre-heated the grill on high for about 15 minutes.
When I put the meat on the grill I turned down the grill to low heat on each of my three burners. Cooked the meat for two minutes on one side and turned over for another two minutes. Then turned back for one minute and finished the final turn for one minute. The thickness of your meat and your desired final temperature will determine how long to cook each side. But, I have found the best way to get the right temperature is to time your cooking.
Plating
I like to plate in the kitchen and serve when possible. As this was a simple dinner the plates were easy to put together.
Boozy Blueberry Thyme Sorbet
I usually like serving a lighter dessert when I can. I discovered this sorbet recipe in a blog post and thought it would be perfect. I like thyme quite a bit and use it a lot when cooking. But I had never used it for dessert and wanted to try it.
I simply followed the recipe instructions. When I pureed the blueberry the mixture turned a little gelatinous. I’m not sure if this was normal. Adding the rest of the ingredients turned it into a more normal liquid. Next time – and I will make this again – I might use a smaller strainer. The final product might have had a bit too much blueberry pulp.
The flavor was interesting and complex. The guests thought it “interesting” and different. I served it in a small bowl with a sprig of fresh thyme. In the future I will make it a day ahead of the party so it has time to harden in the freezer.
I think it was a success
Overall the night was a success. Karen received a text the next morning from our friends that said: “[her husband] arrived cranky and left joyful… that alone was a gift.” I can’t think of a better compliment to an evening.
Good friends to share good food, good wine, and good conversation certainly made for a successful “soft opening.”
H Sharon. Thanks for your note. I have not been posting here very often but will try to be a bit more regular. I would certainly try the convection steam mode, but you may run into problems with the panko crust getting soggy. I’d be interested if it works. What brand of oven do you have? I do use the convection steam mode for steaming and then roasting vegetables, especially Brussels sprouts.
Hi,
Found your site looking for how to cook panko chicken tenders in convection steam oven. Wanted to try convection steam mode. Still looking. Have had the cso for a month or so and have SO MUCH to learn. I will be checking your site often. We are almost neighbors, live near Old Hickory lake.
I have had my wolf steam oven for about 18 months now. I use it almost every day. I fiddle around with my recipeds, but find I hardly ever use my E series oven unless I am doing a prime rib, or baking.
Tonight…soyaki marinated sablefish with steamed green beans. Also re-heating some pasta from the night before. Love this oven!
Thank you for creating this website. We’ve had our Wolf steam oven close to three years now. We’ve tried a few things using the steam convection mode, including a 18lb turkey(325 degrees, breast was very moist, no brining ever needed, 75 min) several roasted chickens (400 degrees, never dry), many sides of ribs (325 degrees, tender under 50min.), several types of vegetables(400 degrees). And we have done some baking using the steam bake. Banana bread (a13 setting, best we’Ve ever made)
We’ve hard boiled a dozen eggs (steam mode, 20-22 min).
I hope you try some phyllo pastry recipes soon.
I use that technique myself and it really does work. Steaming the corn in the oven makes it very easy.
At a Wolf kitchen demo, I saw the chef put un shucked corn in the oven. When it was done, he cut off the end and pulled husk and silk easily off. Voila!
Hi Cathy. Welcome to my site! Yes I am continuing to find people who have purchased a steam convection oven and are learning how to use it, hence the reason for the site.
I do continue to experiment with how to best utilize the oven — and am still really glad I purchased it — but, it does get frustrating sometimes not fully understanding how to best take advantage of all its capabilities. Here is a link to a cookbook Judy found from Bosch that looks like it has quite a bit more information to help.
Bosch Steam Convection Oven Cookbook
If you learn any tips and tricks on how to best use the Wolf Steam Convection oven please feel free to leave comments here.
Steve and Judy,
Well add me to the “I think I could love this oven”!! If I could only figure out how to use it, Club !! I have had my WCS Oven for 6 months now and have only used it twice, and both times I could have used my Wolf oven and get the same results. Have you found any cook books or informational websites out there??? Please Help, Cathy from Texas
Steve,
I am again searching online for new information about the Wolf CSO and came across your website.
I have had my Wolf CSO for about 18 months and have to admit that I haven’t been too adventurous with it. A couple of my favorite go-to dishes are chicken parmesan and whole baked chicken.
The chicken parm has evolved into a simple recipe – great for weeknights. First I put some marinara sauce in the bottom of a 9×13 glass pan, next boneless chicken breast cutlets (I used to pound them but have found it to be just as good if I don’t). I then sprinkle some seasoned panko on the chicken breasts and then add a little more marinara sauce. Next I sprinkle on some Italian seasoning, a little fresh basil, shredded mozzarella and parmesan cheese. I use the Recipes mode and put it on Eggplant Gratin. it takes about 30 minutes and is a quick, delicious, low-fat meal.
The whole chicken I marinate for a few hours or overnight in Italian salad dressing. I place it in a glass pan or on the solid baking sheet lined with foil if I’m doing more than I chicken and season it heavily. I use either Herbes de Provence or another seasoning mix. I insert the temperature probe and put it on rack 2. I use Convection Steam at 400 degrees and set the temperature probe on 190. That may sound high for chicken but any lower and it isn’t cooked. Sometimes I even leave it in for another 10 minutes after the temperature probe beeps. This chicken is a hit and always comes out nice and juicy.
Thanks for your blog. I thought about starting one when I got my oven but never got around to it. I agree that there is very little information about these ovens out there so we need to share!
Steve,
Thanks so much for your response and for creating this web site! I, like yourself, am an experienced and adventurous cook, but it has been a little unnerving trying to figure out this appliance all by myself! I’ve been fairly successful with the steam mode and the steam/bake mode. I also have used the pure convection mode, which is just like my previous Wolf wall oven. I appreciate that you answered my question regarding what pans I can use. I have a number of ceramic roasting pans that I love, but was unsure if they were OK. Now I will push forward and will give this web site updates.
I will contact Wolf, although I’m sure they will simply send me the “Convection Steam Oven Reference Guide” that I already have. I will continue to look for some recipe book or source and will gladly shade.
Happy cooking!
Judy
Judy, you’re in the same spot I was a year ago. I was not able to find much information at all online to help me learn how to actually use each of the modes available in the Wolf oven. That is the reason I started this website.
But, as you can tell I have not been very good about posting information here. I hope to remedy that in the near future. I will at least attempt to answer some of your questions.
Can use any pan?
Yes. I do tend to use the solid in perforated pan that came with the oven for most activities. When I do use another pan I use the rack and simply place the pan on the rack. For example, when I made a bunt cake I simply put the Bundt cake pan on the rack.
Do you cook things for as long as you would with a different method?
I am still trying to learn how to convert (if it’s possible) from conventional baking to steam cooking. I do know that with the convection mode it is generally recommended that you reduce the temperature by 25 to 50°. I have also found that the fan in the back of the oven tends to brown the items I am cooking faster in the back in the front. So, I do make sure I rotate the pan halfway through the cooking time.
The only time I have specifically covered something in the oven is when using the full convection mode to try and reduce the Browning on the top due to the fan mentioned above. I specifically do not cover anything when using the Steve mode as I do want to make sure the steam heat gets to the food.
Is there any book or website out there that gives more info?
I have not found any. Although, I do have to say that I haven’t done an extensive search for about six months. If you do find something please make a comment here and I’ll be sure to post it for others.
I share your frustration with being able to find actual directions for each of the different modes of the oven has available. I have been slowly experimenting with using different modes as well as the gourmet settings. It is a little unnerving to cook something and not know how long and at what temperature is going to be cooking. I do like the Wolf steam convection oven, but feel like I’m not getting the full advantage of what it has to offer because of the lack of information.
This is why I hope to post more information on this website to help others learn exactly what the modes do, and what you can expect when using them.
I hope this helps. Feel free to post other questions you may have and I’ll answer them if I can. And please let me know what other resources you might find.
Hi Steve-
Thanks for your web site, which I found during exhaustive research hoping to find more information about using my new Wolf Steam Convection Oven. I agree that they give you woefully little in the way of how to use it, other than list the modes. But I have so many questions I hope you can answer, since you have yours about a year longer than I have mine: can you use any pan? Do you cook things for as long as you would with a different method? Do you cover anything ever, even if only using convection mode? Is there ANY book or web site out there that gives more info? I love this appliance (I think) but it’s very frustrating to be unable to find actual directions for each mode. Hope you can help! You can post or email me directly. Thanks! JUDY