La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 26)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Roasted Red Potatoes and Peppers
6 – medium red potatoes, scrubbed and each cut into 6 wedges
1 – tablespoon olive oil
Kosher salt and freshly ground pepper
1 – yellow & 1 green pepper, seeds removed, cut into 1” pieces
1 – tablespoon olive oil
½ – teaspoon dried oregano
2 – cloves garlic finely chopped
Preheat the oven to Convection 350°
Dry the washed potatoes, cut into wedges, toss with the peppers and seasonings coat
liberally with the olive oil. Spread onto a large rimmed baking sheet that will also
accommodate the broccoli and place in the oven for 15 minutes. Remove from the oven and
stir the potatoes so the don’t overcook on one side.
Peach Torte
1 – cup all-purpose flour
½ – teaspoon salt
1 – teaspoon baking powder
1 – stick room temperature unsalted butter, cut into 8 sections
¾ – cup sugar
2 – large eggs
1 – teaspoon vanilla extract
2 – ripe peaches, pitted peeled and thinly sliced, tossed with a little sugar and ½ teaspoon of
ground cinnamon
Preheat the oven to Convection 350°
Lightly butter an 8-inch cake pan, sprinkle with flour and tap out any excess.
Combine the flour, salt and baking powder in a small bowl and set aside.
Cream the butter and sugar until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition.
Blend in the vanilla and the dry ingredients to form a smooth batter.
Spread into the prepared pan and arrange the fruit in a decorative pattern over the batter.
Bake for 30-35 minutes and cool for 15 minutes. Serve warm with whipped cream or ice cream.