I realize I'm resurrecting an old thread - apologies for that. :-)) I cooked my first convection turkey yesterday, having read the old thread. I partially cooked my Xmas turkey on convection but that was largely cause I was late putting it in so I wanted to hurry it along. LOL!! This time was Convect from beginning to end. Largely it turned out fine. I do have some questions/issues: It seems Buehl makes basically the same stuffing I do. Mine was not wet at all before I stuffed. It would have been fine in a normally roasted turkey. However with this method it was really quite mushy -- more like porridge than stuffing and, as I LUV stuffing, I need to *fix this*. I was thinking I'd leave out the egg/water I usually put in the stuffing but it appears you use it. OR do you use egg only with no water or just a drop or two to thin the egg? Buehl, in the thread you didn't mention at what temp(s) you convect your turkeys. I used 375 for 20 mins then down to 325 for the remainder. A 13# turkey took 2 hours and 20 minutes to reach an internal of 175 degrees (probe). Is this similar to what you use? You mentioned wrapping the legs or anything subject to overbrowing. Does this mean you don't tent it at all but simply cover/wrap whatever appears to be getting too brown? I read on the noted thread that there was very little juice/fat from these convected turkeys thus gravy was hard come by. I used 2 Tbsps of Becel (marg) plus a little turkey fat in the bottom of the pan (as I do with any turkey) and had more than enough for gravy so don't know what that's about?? I was prepared for that event with turkey gravy mixes but didn't need to use them. What do you do about gravy? I apologize for asking so many questions of you but it seems you have a very similar taste in 'turkey dinner results'. :-)) Moreover you have vastly greater experience! Hope you don't mind my picking your brain. TIA Holly

How about Chicken Piccata? There is a little parmesan cheese in the recipe, but its not a dominating ingredient. I serve it with noodles or rice. Chicken Piccata Recipe (from www.simplyrecipes.com) Prep time: 5 minutes Cook time: 15 minutes Yield: Serves 4. Ingredients 2-4 boneless, skinless chicken breast halves (1 1/2 pound total) 2 Tbsp grated Parmesan cheese 1/3 cup flour Salt and pepper 4 Tbsp olive oil 4 Tbsp butter 1/2 cup chicken stock or dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley Method 1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. 2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. 3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. 4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. How about chocolate cupcakes for dessert? Super Easy, Super Moist Chocolate Cupcakes Recipe (from www.simplyrecipes.com) Prep time: 10 minutes Cook time: 20 minutes Yield: Makes 12 cupcakes. The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes. Ingredients Cupcakes: 1 1/2 cups all purpose flour 1/4 cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules) 1 Tbsp white vinegar 2 teaspoons vanilla extract 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil Frosting: 4 Tbsp butter 1/3 cup unsweetened cocoa powder 1 1/2 cup powdered sugar 3 tablespoons milk 1 tablespoon vanilla extract Method Cupcakes: 1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners. 2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up). 3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil. 4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy. 5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean. 6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting. Frosting: While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

Walnut Creek, here it is. The notes are Sharon's and I haven't tried it with tuna, although she said that was an acceptable substitution. SALMON QUICHE WITH WALNUT CRUMB CRUST posted by SharonCb Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. Annie

I used to make cinnamon rolls at the restaurant where I worked in San Francisco, and I had to start the dough as soon as I got there, in order for it to have time to rise. They always sold out quickly, but I think a lot of the restaurant employees got to them first. I started work at 11:00 PM and when I made cinnamon rolls, they would not be ready until about 8:00 AM. I've had a lot of cooking dreams but not involving Cooking forum members. That may change after we visit Annie this summer. I do have a lot of real estate dreams, however, and the houses (and most buildings) in my dreams morph during the dream, making it difficult for me to remember where I am or how to get out of a building. I also have a lot of dreams in which I get lost on streetcars in SF, and that never happened to me in person. If I were to make cinnamon rolls today, I would have to freeze most of them, but it might be worth it.