I’ve been researching counter top ovens for the last month. Jim and I have gone through two of Breville’s older toaster ovens, and while they were great toaster ovens, I wanted something that I could bake in.
With both of us home all of the time, the oven is running a lot. Cookies, one pot meals, bread, pizza… We use our NuWave oven all the time, it’s really fabulous for cooking any kind of meat or veggies, and reheating foods like pizza, but it doesn’t live up to my standards for baking, since there is no bottom heating element. Plus, it comes completely apart and is easy to clean, unlike a toaster oven.
I researched all the Ninja Foodi ovens and grills, and nearly bought one. In fact, I did place an order but cancelled it.
I didn’t realize that Breville had updated their line of ovens. There are about seven different models, but when I started reading about the Breville Smart Oven Air, I knew I needed one. It’s several inches bigger than the standard size toaster oven. It holds all of my favorite baking dishes. Pictured below is my Emile Henry Tarte Tatin. Mine is older and the newer one no longer has the knob on the lid, but even with it, it fits into the oven just fine.
Last night, I cooked Kielbasa with Cabbage, Apples and Caraway in it.
One Pot Kielbasa with Cabbage, Apples and Caraway
2 lb Kielbasa sausage cut into 1-inch slices
1 teaspoon olive oil
1 green cabbage small head, cut into wedges
1 cup apple cider
1/2 cup red onion sliced
1-2 teaspoon caraway seeds
1/2 teaspoon smoked salt
1/2 teaspoon black pepper freshly ground
2 green apples cored and cut into wedges
In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned. Add the cabbage, cider, red onion, caraway seeds, salt and pepper. Bring to boiling, reduce heat. Cover and simmer for 15 minutes.
Add the apples and cook uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
Serve with grainy mustard for spreading on the sausages and cabbage.
Instead of cooking per the instructions above, after cutting the sausage into chunks, I browned them in the dish under the Breville’s broiler, then added everything but the apples and cooked it covered, at 400 degrees (using the bake cycle) for 25 minutes, then added the apples and cooked it another 20 minutes, uncovered, with the convection fan on low.
It turned out wonderful!
I also decided to try baking some baking powder leavened rolls.
Cheddar, Onion and Garlic Biscuits
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon dried chives
3/4 cup sharp cheddar cheese shredded
2/3 cup buttermilk
1/3 cup oil
Mix together in a small bowl and set aside for brushing: 2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder (Use 1/4 teaspoon if you like your biscuits less garlicky)
Pinch of salt
Pre-heat oven to 475 degrees.
Whisk with a fork in a large bowl, the flour, baking powder, salt, onion powder, garlic powder, parsley and cheese.
Add to the flour mixture all at once the milk and the oil.
Stir with a fork just until the dough readily leaves the sides of the bowl. Scoop the dough with a cookie scoop and drop two inches apart on cookie sheet. Bake 10 to 12 minutes (watch carefully near the end) or until lightly golden brown on top. Immediately, liberally brush all the melted butter mixture over tops of biscuits. Serve hot.
Makes 9 biscuits with a size 16 (1/4 cup volume) scoop.
For these, I used the pizza stone I’d purchased for the oven (which I will be trying again tonight for calzones), covered with parchment paper.
I reduced the temperature to 425 degrees using the bake function, and baked them for 10 minutes. They turned out well, but next time I will bake them at 450 degrees, I’d like more color to them.
So far I’m pleased. Tonight we’ll be baking calzones with sourdough that I mixed up yesterday, and tomorrow I’ll be baking yeast rolls in it. I will share my results!
The weather has been amazing for August in the mornings this week, so getting some bike rides in on the Brompton.
This post contains affiliate links.