Parmesan Frico with Herb Salad



300 g block of parmesan cheese

¼ c. mint, chopped

1 Tbsp. chives, chopped

1 tsp. tarragon, chopped

1 Tbsp. basil, chopped

¼ c. parsley, chopped

½ tsp. lemon zest

½ tsp. lemon juice

½ tsp. olive oil

Dash of salt & pepper

Cherry tomatoes, cut into small wedges


Preheat oven to 375°F on Convection Bake.


Line two baking trays with parchment paper or a Silpat silicone mat.


Bake one tray at a time and allow to rest about 30 seconds, only long enough to slightly firm up.  Working quickly, remove one with a spatula and lightly press over a rounded object (a tablespoon measure, for example) to form a small bowl shape.  Remove and repeat quickly with each fricco.

Fill cooled bowls with a small bit of herb salad and top with a small tomato wedge.


Oven Roasted Tomato Soup



12-16 San Marzano or Roma tomatoes

4 cloves garlic peeled

2 table spoons chopped fresh thyme

2 table spoons chopped fresh basil

4 table spoons olive oil

Salt and pepper

A blender or hand blender



1. To remove the skins, wash the tomatoes and put them into a perforated steam.

2. Select “Custom” and set duration time for 1 minute.

3. Remove the tomatoes from the steam oven, peel and cut them in half.

4. Add the tomatoes to a roasting pan with garlic cloves, thyme, and olive oil.

5. Place the roasting pan into the oven at 375 degree on Convection roast for 20-25 minutes, or until slightly caramelized and fortified in flavor.

6. Once the tomatoes are done, puree with hand blender or transfer to a blender and blend until smooth.

7. Garnish with the fresh basil and serve

Fillet of Beef Tenderloin

with mushroom gratin and steamed asparagus


4 lbs Beef Tenderloin whole, trimmed, serves 7- 8 portions at 6-8 ounce cuts

2 lbs Cremini (Baby Portobello’s) dry cleaned and sliced 1/4in thick

2 lbs or 1 bunch of Asparagus, approximately (4-6 pc per person)

4-6 cloves of garlic peeled and crushed

1 tbl spoon of chopped fresh thyme

1 tbl spoon of chopped chives

3 sprigs of fresh rosemary

6 sprigs of fresh thyme

3 egg yolks

¼ cup of heavy cream

½ cup grated grana padano parmigiano

1 tbl spoon butter unsalted

½ cup vegetable oil  divided in two

Salt and fresh cracked pepper to taste.


1. Season beef with vegetable oil and salt and pepper to lightly coat.

2. Place beef on roasting pan on rack with fresh herbs.

3. Insert probe into the center if the thickest end of beef.

4. Place rack/pan into the center of the oven and plug probe into socket on right hand wall.

5. Select “Auto Roast”, set oven temperature to 400 degrees

6. Adjust the internal probe temperature to 140 degrees.

    (note: you can save this favourite setting as RareRoast)

Mushroom Instructions:

7. Preheat a 12 in sauté pan or skillet on high for one minute.

8. Add the oil then butter until melted but do not scorch/smoke.

9. Place the garlic into the pan and reduce to med high, roast for 1 – 2 min until slightly browned.

10. Sprinkle the chopped thyme and then add the mushrooms, toss to evenly coat.

11. Raise the temperature back to high and let mushrooms roast tossing occasionally (every minute or so)

12. After 8 minutes, just  about when the mushrooms have developed concentrated colour and flavor, season with salt and pepper and let stand and rest until beef is ready.

13. Once the beef has come to temperature, remove from the oven and place the tenderloin on a cutting board. Cover with aluminum foil and allow the beef to rest for 10 - 15 min.

14. In a medium size bowl whisk together egg yolks and heavy cream and season with salt and pepper, add the chopped green onion and fold in the mushroom. Mix in the parmigiano. Place mixture in roasting tray and roast at 400 degrees on Convection Roast for 15 minutes.

15. Carve the tenderloin into 1 ½ - 2 in slices and place back onto the roasting pan or tray. Top each individual fillet with the equal amounts of the mushroom gratin.

Asparagus Preparation: (in Miele Steam Oven)

16. Trim or ‘snap’ the asparagus at the woody end and place into perforated steam pan and place into steam oven.

17. Use the Master Chef setting - Vegetables – Asparagus – and a medium or slightly less doneness.  

Plate and serve.

Fillet of Beef Tenderloin

Easy to prepare main dish!


4 lbs. whole beef tenderloin, trimmed.   Serves 7-8 portions at 6-8 ounce cuts

1 bunch fresh thyme

1 bunch fresh rosemary

½ cup vegetable oil

Salt and pepper


Let beef stand at room temperature for an hour before roasting.

Rub oil over beef and season with salt and pepper.

Place beef on rack on roasting pan with fresh herbs.

Insert roast probe into the thickest part of the meat.

Place rack/pan into the oven at the first level and plug the roast probe into the socket on the right wall.

Turn oven on, select “Roast” and then “Auto Roast”. 

Adjust the internal probe temperature to 135ºF for medium rare (core temperature will rise when meat rests after roasting).

When the meat is cooked and the oven turns off, remove from oven and place the meat on a cutting board.  Cover with foil and allow the beef to rest for 10-15 minutes.

Carve the tenderloin into 1½ - 2 inch slices for serving.


Roasted Root Vegetables

A tasty side dish that can be adapted to any seasonal root vegetables

1 sweet potato

5 carrots (≈450 g)

1 parsnip

Chop vegetables into 1” cubes (or equal sizes)

Toss with ½ cup canola oil, fresh thyme and a teaspoon of cumin.

Sprinkle with freshly ground pepper and kosher salt.


For speed oven, spread vegetables out on the glass tray.

Set speed oven to Combination Bake, 375°F and full bars of microwave power.

Roast for about 18 minutes or until pieces are soft.


For convection oven, spread vegetables on a baking tray or in roasting pan.

Set oven on Convection Bake at 425°F.

Roast for about 20-25 minutes or until tender.

Teriyaki Pork Tenderloin with Asian Slaw

Pork is one of the most popular meats to hit the grill. This recipe uses the MasterChef ovens rotisserie for that same outdoor grilled taste we all crave.


Cooking Time:

25 Minutes

Preparation Time:

15 Minutes

Meal Type:

· Dinner

· Lunch

Food Type:

· Pork

Miele Products:

· Ovens, Novotronic & MasterChef

Ingredients for Marinade

  • 3 large cloves garlic, chopped
  • 1 tablespoon grated fresh ginger
  • ¼ cup dry sherry
  • 2/3 cup Teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon Chinese 5 spice power
  • 2-1 pound pork tenderloins


Ingredients for Asian Slaw

  • 4 cups cabbage, shredded
  • 1 cup carrots, grated
  • ½ cup snow peas, cut into 2 inch long thin slices
  • ¼ cup red onion, thinly sliced
  • ½ cup jicama, cut into 2 inch long thin slices (optional)
  • ¼ cup cilantro leaves


Ingredients for Lime Vinaigrette

  • 1/3 cup fresh lime juice
  • ¼ cup olive oil
  • ½ cup canola oil
  • 1 teaspoon minced fresh ginger
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper



Directions for Marinade and Pork

  1. In a bowl, whish together marinade ingredients. Transfer to a zip top bag, add pork tenderloins to marinade. Marinate in refrigerator for at least 2 hours or overnight.
  2. Remove tenderloins from marinade, and pat dry with paper towels, removing excess moisture.
  3. Thread one tenderloin on each skewer and secure firmly with metal clamps. Remove the rack from the oven and slide or place the roasting pan under the rack. Place the rotisserie stands in the holes of the roasting pan. Place the skewer(s) across the rotisserie stands. Slide the oven rack and tenderloins onto the 1st runner (lowest) runner from the bottom of the oven.
  4. Close the oven door select the BROIL function followed by the ROTISSERIE function. Set the oven temperature to 500 ° F. Cook for 22 to 25 minutes or until the internal temperature reaches 150 ° F. with an instant read thermometer. Allow tenderloin to rest 5 minutes before slicing.

Directions for Asian Slaw

  1. In a large bowl, whisk together lime vinaigrette ingredients, add cabbage, carrots, snow peas, red onion, jicama (if using) and cilantro. Toss to combine, refrigerate until ready to serve. Asian slaw may be prepared a day in advance.

Banana Granola Muffins

A banana lovers dream. These moist muffins are packed with nuts, granola and coconut.


Cooking Time:

24 Minutes

Preparation Time:

20 Minutes

Meal Type:

· Breakfast

· Dessert

Food Type:

· Cakes

· Fruit

Miele Products:

· Ovens, Novotronic & MasterChef

Ingredients for Muffins

  • 1 ½ cups flour
  • 1 cup sugar
  • 1 teaspoon baking power
  • ½: teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 stick unsalted butter, melted and cooled
  • 1 large egg
  • 1/3 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed ripe bananas (2 bananas)
  • ½ cup small-diced pecans
  • ½ cup granola
  • ½ cup sweetened shredded coconut


Ingredients for Granola Topping

  • 1 cup granola
  • ½ cup old-fashioned oats
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 3/4 cup coarsely chopped pecans
  • ½ cup packed brown sugar
  • ½ cup (1 stick) cold butter, cut into small pieces


Directions for Muffins

  1. Line 15 muffin cups with paper liners. Sift together flour, sugar, baking power, baking soda, cinnamon, and salt into a bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
  2. Fold the pecans, granola, and coconut into the batter. spoon the batter into the paper liners fill each one to the top. Meanwhile make the topping.

Directions for Topping

  1. In a bowl combine granola, oats, flour, cinnamon, pecans and brown sugar mix together. Using you hands or a pastry blender cut the butter into the dry ingredients until the mixture crumbles. Scatter the topping evenly over the muffins. Bake on convection mode at 350 degrees for 24 minutes.



Baked Parmesan Shells with Fresh Spinach and Tomatoes

This springtime pasta is lightened up with fresh spinach and cooked until the Parmesan cheese topping is golden and crunchy.

Cooking Time: 1 Hour

Preparation Time: 20 Minutes

8 ounces medium pasta shells
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 medium garlic cloves, finely chopped (about 2 teaspoons)
One 35-ounce can good quality Italian plum tomatoes
¼ teaspoon red pepper flakes
¼ teaspoon salt, plus more to taste
1 large bunch fresh spinach, stemmed, well rinsed, and coarsely chopped -or- One 9-ounce package baby spinach, coarsely chopped
6 ounces packaged or fresh mozzarella cheese, cut into ½-inch dice (about 1 cup)
3 ounces freshly grated parmesan cheese (about 1 cup)


  1. Preheat the oven on Convection Bake to 375°F. Place a large pot of salted water on a Miele cooktop and bring it to a boil over high heat. Add the shells, return to a boil, and cook until the pasta is still quite firm and undercooked, about 6 minutes. (The pasta will continue to cook in the casserole.) Drain and set aside.
  2. In a large skillet, heat oil over moderate heat until hot. Cook the onion until softened, about 3 minutes. Add garlic and cook just until you can smell it, about 1 minute. Squish the tomatoes with your hands and add these along with their juice and the red pepper flakes to the pan. Increase the heat to moderately high and cook, stirring occasionally, until thickened, chunky and most of the liquid is absorbed, about 18 minutes. Cool slightly. Season to taste with the salt.
  3. In a large bowl, toss the sauce, shells, uncooked spinach, mozzarella and 1 ounce of the Parmesan cheese together. Adjust seasonings to taste. Transfer to a small Miele gourmet casserole or other 3-quart casserole dish and sprinkle the remaining Parmesan cheese on top. Bake until the shells are cooked through and all liquid is absorbed, about 30 minutes. Run the casserole under the hot broiler for 1 to 2 minutes for a crispy top. (Casserole can be covered and refrigerated for up to 1 day before baking.)

Additional Information: Serves 4

Grilled Latin Shrimp Cocktail with Avocado Dipping Sauce

Entertaining is easy when you use your ovens rotisserie mode. Get your next party started with this spicy, delicious rotisserie grilled shrimp.

Cooking Time: 10 Minutes

Preparation Time: 20 Minutes
Ingredients for Shrimp
20 large shrimp, peeled and deveined (about 1 pound)
1 tablespoon olive oil
1 teaspoon sea salt
2 teaspoons ground cumin
2 teaspoons chili power
1 teaspoon garlic power
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper

Ingredients for Avocado Dipping Sauce
3/4 cup smashed, fresh, ripe Hass avocado (about 1 ½ small avocados)
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 teaspoons white vinegar
1 tablespoon fresh lime juice
1 to 2 garlic cloves chopped
¼ cup chopped cilantro
¼ teaspoon onion power
1 teaspoon salt

Directions for Shrimp

  1. In a bowl, toss together shrimp, olive oil, salt, cumin, garlic power, red pepper flakes, cayenne pepper, and smoked paprika.
  2. Thread the seasoned shrimp onto all four of the kebab grilling skewers. Turn the round end of each skewer until it secures firmly into place.
  3. Place the kebab device across the rotisserie stand. Slide the rack with the rotisserie and kebab device onto the bottom runner of the oven.
  4. Close the oven door; select the BROIL function; followed by ROTISSERIE and set the oven temperature to 500 ° F. Cook for 10 minutes or until shrimp is opaque in color.
  5. Note: recipe may be doubled if using two sets of kebab grilling devices.

Directions for Avocado Dipping Sauce

  1. In a bowl, mix together smashed avocado, mayonnaise, sour cream, buttermilk, vinegar, lime juice garlic, cilantro, onion power, and salt.

Additional Information: Serves 5

Gluten-Free Apple Spice Cake

Adding fruit to a gluten-free cake can make for wonderful changes in texture and flavor.

Cooking Time: 40 Minutes

Preparation Time: 30 Minutes

Ingredients for Apple Spice Cake
1 3/4 cups grated apples (about 2 large apples)
1 cup sugar
1 ½ cups gluten-free all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
1 large egg
½ cup oil
1 teaspoon gluten-free pure vanilla extract
1 cup small-diced walnuts

Ingredients for Vanilla Glaze
2/3 cup confectioners' sugar
½ teaspoon gluten-free pure vanilla extract
2 tablespoons milk

Directions for Apple Spice Cake

  1. Preheat oven to 375 ° F. on Convection Bake.
  2. Grease a bundt pan generously with butter or cooking spray. Peel, core and grate apples then place in medium in bowl. Add sugar to apples and let stand 10 minutes.
  3. In a large bowl whisk together flour, salt, baking soda, cinnamon, ginger and nutmeg; set aside. Add egg and oil to apple mixture. Then stir in the dry ingredients and nuts.
  4. Pour batter into prepared pan and bake 40 minutes, or until toothpick inserted in the center comes out clean. Remove the cake from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto the rack. Allow the cake to cool completely before glazing.

Directions for Vanilla Glaze

      1. Mix confectioners' sugar, vanilla and milk together until smooth. Drizzle glaze over cooled cake before serving.

Almond-Crusted Goat Cheese Salad with Raspberry Dressing

2/3 cup raspberries
½ cup sugar
¼ cup red wine vinegar
2 tablespoons minced red onion
1 tablespoon dry mustard
½ teaspoon lemon juice
1 cup olive oil
2 5oz logs of soft fresh goat cheese
1 large egg
1 tablespoon water
½ cup sliced almonds
salad greens

Blend first 7 ingredients together in processor. With processor running, gradually add oil.
Preheat oven on convection to 320°F.
Whisk egg and I tablespoon of water in small bowl to blend. Place almonds in shallow dish. Using large end of melon baller, roll goat cheese into small balls. Dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese on Miele baking tray. Sprinkle with salt and pepper. Bake until almonds are lightly browned about 5-7 minutes.
Divide salad into individual servings top each with 2 warm cheese rounds.
Drizzle with dressing; serve.

Asparagus Wrapped in Phyllo with Lime Scented Aioli


Lime Scented Aioli
1 c. garlic mayonnaise
1 tbsp. lime zest, finely grated
2 – 3 tbsp. fresh lime juice
Pinch cayenne pepper salt

1 c. garlic mayonnaise
1 tbsp. lime zest, finely grated
2 – 3 tbsp. fresh lime juice
Pinch cayenne pepper salt


In a small bowl, combine the mayonnaise, lime zest, 2 tbsp. of the lime juice and cayenne pepper.
Taste; add more lime juice and salt, if desired.
Cover and refrigerate for up to 1 week.
Serve at room temperature.

Wash asparagus; break off woody parts of the stem.
Steam until about half cooked, 3 – 4 minutes.
Refresh under cold running water.
Pat dry with paper towels.
Cut each slice of ham in half lengthwise.
Roll one piece around each asparagus spear making a spiral to cover most of the asparagus spear.
Preheat the oven to 400°F Intensive mode.
Line a baking sheet with parchment paper.
Make a stack of the phyllo sheets.
Cut the stack in half crosswise to make 24 pieces of phyllo pastry, each about 9” x 7”.
Trim one long side of each piece to make the sheets about 1” shorter than the asparagus spears.
Work with one sheet of phyllo at a time keeping the rest covered with wax paper and a damp dish towel.
Lightly brush one piece with butter and sprinkle with abut 1 tsp. of the crumbs. Arrange one ham wrapped asparagus spear at the short end of the phyllo sheet. Roll the phyllo around the asparagus; brush with butter then transfer to the prepared baking pan.
Repeat with the remaining asparagus, phyllo, butter and crumbs.
Bake for 8 - 10 minutes or until crisp and nicely browned. Serve warm with the aioli as a dip.

Serves 6-12

Broccoli and Cheese Quiche


8 oz. (225 g or basically 1/2 bunch fresh) cooked broccoli, well drained and chopped

6 oz. (175 g) grated gruyère cheese

2 eggs

2/3 cup (150 ml) whipping cream

Salt and pepper to taste

1 unbaked pie shell



Spread the broccoli in the pie shell and cover with the cheese.

Whisk the eggs with cream and seasonings. Pour the mixture over the cheese.

Bake on Intensive Baking on the first level at 320°F (160°C) for 35 minutes or until just set in the center.

Let stand for 10 minutes before slicing.

Caramelized Brown Sugar and Brie in Phyllo Dough


Brown sugar – cook until smooth and no longer granular

Brie cheese



Preheat oven on convection to 320 degrees Fahrenheit.

Place a spoon of sugar mixture and a piece of Brie on a strip of phyllo.

Fold into a triangle, pat dough with butter to keep phyllo moist.

Place triangle on Miele baking tray(s).

Bake until golden brown 5 – 8 minutes.

Caramelized Onion and Goat Cheese Pizza


3 red onions, thinly sliced

3 tbsp extra virgin olive oil

2 tbsp fresh rosemary, finely chopped

2 tbsp balsamic vinegar

Salt and pepper to taste

1 ball purchased pizza dough

5 oz soft goat cheese, crumbled

1 cup grated Parmesan cheese

1 cup fresh basil leaves


Preheat oven to 400°F on Intensive.

Heat oil in a fry pan over medium heat, add onions and sauté, stirring frequently, until onions soften and turn golden brown, about 15 minutes.

Stir in rosemary and balsamic vinegar. Cook for another minute until the vinegar evaporates. Season with salt and pepper.

Roll dough on a lightly floured surface to a 9 by 13" rectangle and transfer to a baking sheet.

Spread a layer of caramelized onions over the dough.

Sprinkle goat cheese over, then parmesan.

Place baking sheet on the bottom level/rack.

Bake for about 20 minutes, or until pizza crust is golden brown and cheeses have melted.

Remove from oven and immediately sprinkle basil leaves all over pizza.

Serves 8 as an appetizer

Caramelized Onion Focaccia



1 teaspoon dry yeast

1 teaspoon sugar or honey

1 ¼ cups water

3 tablespoons extra virgin olive oil

1 teaspoon sea salt

About 4 cups flour

Olive oil or honey and coarse salt for garnish


In a bowl (by hand or by mixer) combine the yeast, sugar, water, oil and 1 cup flour. Beat about 10 minutes to develop the gluten. (If using a mixture the total volume of flour may be added a little at a time.) After the elastic strands appear, begin to add salt and flour.

Knead or mix the flour into the dough until soft and satiny. Use a little flour to keep the dough from sticking to the mixer bowl. Transfer to a lightly oiled bowl for proofing. Cover with saran and "age" for 8-12 hours in the refrigerator or up to 24 hours for a more distinctive flavour. If the dough is rising at room temperature, it should double or triple in size.

Stretch the dough 1/2" thick and place on baking sheet oiled with olive oil. Top with the caramelized onion mixture. Press the onions into the dough with finger tips to create dimples.

Preheat oven on intensive bake to 400°F. Bake until a deep golden brown approx. 20- 25 minutes. Drizzle with olive oil and cool slightly before serving.

Caramelized Onions:


1 red onion

1 yellow onion

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tsp. sugar

Salt and pepper to taste


Heat the olive oil in a large skillet over medium-high heat. Add the onion and stir to coat well. After several minutes, the onion should release its juices and begin to soften. Add balsamic, sugar, salt and pepper. Reduce the heat to medium-low. Let the onion cook very slowly, developing colour. The onion should be juicy and a rich caramel colour.

Cherry Crostini


1 baguette, cut into 24 ¼” thick slices

2 – 3 tbsp.unsalted butter, melted

2 c.pitted cherries, cut in quarters

1 – 2 tbsp.balsamic vinegar

1 c. mascarpone cheese

2 tbsp. coarsely chopped fresh basil


Preheat the oven on Maxi Broil.

Arrange the baguette slices on a baking sheet. Brush both sides with the melted butter.

Broil until golden brown, about 2 – 3 minutes per side. Cool to room temperature.

Place the cherries in a medium bowl. Add the balsamic vinegar; toss to mix well. Let stand at room temperature for at least 30 minutes and up to several hours.

To serve: Spread each crostini with the mascarpone cheese. Arrange 3 – 4 cherry pieces on each toast.

Sprinkle the basil over top.

Serve immediately. Makes 24 crostini.

Potato Roll

Choose any type of good quality bread from French to olive - breads containing cornmeal are excellent.


Ingredients - Roll:

1 ½ cups mashed potatoes - 375 g

3 Tablespoons all-purpose flour - 25 g

1 egg - 50 g

3 Tablespoons semolina flour - 75 g

2 pkg frozen spinach - 300 g

Salt and pepper to taste

Pinch of nutmeg

¾ cup Emmenthal cheese finely grated - 100 g

Ingredients - Coating:

1 egg yolk - 20 g

1 Tablespoon whipping cream


Preheat oven on Convection Bake to 350°F.

In a medium bowl, combine the mashed potatoes, flour, semolina, egg and salt.

Defrost the spinach and season with salt, pepper, and a pinch of nutmeg.

Lay a large piece of plastic wrap on your work surface and sprinkle lightly with additional semolina. Place the potato mix on top.

Cover with a second piece of plastic wrap and roll into a rectangle approximately 10" x 12". Remove the top plastic.

Spread the spinach on the potato mixture and sprinkle with cheese.

Roll the potato rectangle jelly-roll fashion using the plastic wrap as a guide.

Place on a baking sheet, seam side down and brush with the egg beaten with the cream.

Bake on lowest level until golden brown. Allow to rest about 5 minutes before serving.

Yield: 12 slices


Clams Casino

Broil steamed clams with garlic and bacon which originate at a Rhode Island casino in the early 1900s


Cooking Time:

10 Minutes

Preparation Time:

15 Minutes

Meal Type:

·  Appetizer

Food Type:

·  Seafood



  • 24 small clams
  • 3 slices bacon
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon minced shallots
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • Pinch cayenne pepper
  • ¼ cup unseasoned dry breadcrumbs


1.     Place clams in a single layer in perforated steam tray(s). Transfer to steam oven and cook on CUSTOM or COOK mode until opened, about 5 minutes. When cool enough to handle, remove top shells and discard.

2.     Meanwhile, cook bacon in a small skillet over moderate heat until crisp. After draining on a paper towel, crumble each piece. Set aside. In a small bowl, stir softened butter, shallots, garlic, parsley, lemon juice, salt, and cayenne pepper together. Set aside.

3.     Crumple a large piece of aluminum foil and spread it out on a baking pan. (The creases in the foil help keep the clams from tipping over.) Arrange clams on pan. Distribute seasoned butter, then bacon, and finally breadcrumbs evenly among clams.

4.     Preheat convection or speed oven on Maxi Broil or Broil. Transfer baking pan with clams close to oven's broiling element. Carefully broil until crumbs are toasted and butter is sizzling, about 3 to 4 minutes. Serve warm.

Additional Information:

Serves 6

Cornmeal-Toasted Red Snapper

Cornmeal forms a crisp coating on these fish fillets whether they're pan fried on your Miele cooktop or cooked on Intensive Bake in your MasterChef oven


Cooking Time:

10 Minutes

Preparation Time:

5 Minutes

Meal Type:

·  Dinner

Food Type:

·  Seafood



  • 1/3 cup yellow cornmeal
  • 3 tablespoons unbleached flour
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 2 large egg whites
  • Four 6-ounce red snapper fillets, about ½ to ¾-inch thick, skinned
  • 1 to 3 tablespoons olive oil
  • Homemade salsa or good quality tartar sauce and lime wedges, to garnish


1.     On a plate, mix together the cornmeal, flour, salt, and pepper. In a small bowl, beat the egg whites until frothy. Dip each fillet in egg white and then dip both sides in the cornmeal mixture to coat. Shake off any excess and transfer to a clean plate.

2.     To Oven Fry: Preheat the oven to 500°F on Intensive Bake. Place a Miele PerfectClean baking tray or other baking sheet on the lowest rack of the oven while you coat the fish with the cornmeal mixture. After all the fillets are coated, use pot holders to carefully remove the baking tray from the oven and brush with 1 tablespoon of olive oil. Arrange fillets on the tray. Return to the lowest rack and bake, turning over once, until golden, about 10 minutes total cook time.

3.     To Pan Fry: In a large heavy skillet, heat 3 tablespoons of olive oil over moderately high heat until hot. Place the fish in the skillet and cook, turning once, until the coating is golden brown and the flesh is opaque throughout, about 6 minutes total cook time. (Reduce the heat if the fish browns too quickly.) Transfer fillets to paper towels to drain.

4.     To serve, top with homemade salsa or garnish with lime wedges and tartar sauce.

Additional Information:

Serves 4

To save time, have your fish monger skin the fillets. You can also substitute any white-fleshed fish, such as sole, haddock, cod, or catfish for the red snapper. The thinner the fillets, the faster they'll cook.