Peach Galettes

It’s that time of year – peaches are in season and going fast! We’re eating as many as we can while they’re at their best, so of course, we’re finding ways to sneak them into every recipe. These peach galettes sound fancy, but they’re essentially just mini peach pies that you won’t be able to get enough of!

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

These tarts are baked using the convection setting on your oven, which means air will circulate around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you want to know more about convection, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, and they turned out great!

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This recipe makes four medium sized galettes, so feel free to double it for more (and trust us, you’ll want more). Remember to keep your butter cold for the most crumbly, yummy pie crust!

Ingredients:

Pie crust:
• 2 1/2 cups flour
• 3/4 cup cold butter
• Pinch of salt
• 2 tablespoons sugar
• 6 to 8 tablespoons ice water

Filling:
• 4 peaches
• 2 tablespoons sugar
• Sprinkle of cinnamon
• 2 tablespoons butter
• 1 egg
• 1 teaspoon water

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

Instructions:

Pie crust:

1. In a 1 1/2-quart bowl, combine flour, butter, salt and sugar with the back of a fork.

2. Gently fold in ice water and form dough into a ball.

3. Form into a disk and wrap in plastic wrap. Place in refrigerator for at least 30 minutes.

4. Preheat oven on convection setting to 375°F. While dough is chilling, prepare filling.

Filling:

1. Cut peaches into thin slices and remove pits.

2. Toss with sugar and cinnamon and set aside.

Assembly:

1. Divide dough into 4 equal portions.  Roll each portion into 1/4-inch thick 7-inch round disk.

2. Divide filling evenly between portions, placing peach slices in the center of each disk.

3. Fold edges of dough up around the fruit.

4. Place 1/2 tablespoon butter in the center of each tart. Sprinkle with cinnamon (optional).

5. Beat egg and water together in small bowl. Brush the outer edges of the tarts with egg wash.

6. Place in oven and bake for about 25-30 minutes or until golden brown.

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

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Chocolate Raspberry Pie Bars

Nothings says summer like a handful of juicy raspberries, and when they’re baked into a layer of chocolate and crumbly pie crust, even better! These chocolate raspberry pie bars are so delicious and so easy to throw together on a warm, slow afternoon.

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

These bars are baked with your oven on the convection setting, which means it will circulate air around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you’ve never cooked with convection before or want to learn more about it, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, as well as the Wolf 48″ Gas Range for this recipe, and it turned out perfect!

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

So what are you waiting for? Gather some raspberries from your garden or the local market, invite some friends over, preheat the oven, and start baking! These are sure to go fast once you take that first bite – before you know it, you’ll be making them all the time!

Ingredients:

• 1 cup (2 sticks) softened unsalted butter
• 1/2 cup brown sugar, packed
• 2 cups flour
• 1/4 tsp. salt
• 1 cup dark chocolate chips (semi-sweet or milk chocolate can also be used)
• 1 can (14 oz.) sweetened condensed milk
• 1/4 tsp. vanilla
• 2 cups fresh raspberries
• melted chocolate to drizzle on top (optional)

Instructions:

1. Preheat convection oven to 350 degrees and generously spray a 9×13 baking pan with non-stick baking spray.

2. In an large bowl, by hand or using a mixer, blend butter with sugar, flour and salt until crumbly. Then press 1 3/4 cups of crumb mixture into prepared baking pan and bake for 12 minutes until lightly golden.

3. While the crust bakes, pour sweetened condensed milk in small sauce pan and add chocolate chips and vanilla. Stir over low heat until smooth.

4. Remove crust from oven and pour chocolate mixture over warm crust. Sprinkle remaining crumbs on top, then raspberries. Bake for 25-30 minutes. Drizzle melted chocolate on top and allow to cool before cutting into bars.

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

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5 Tips to Cooking with Convection

We get questions all the time about what a convection oven does. People are confused and intimidated by it, so let us shed some light on how cooking with convection can make you a better cook!

Who knew cooking with convection was so easy? | Duerden's Appliance

 

Why use convection?

You may think you need special training to use it, but it’s actually really simple.   Convection makes everything better because rather than cooking from the bottom up, it cooks food from the outside in. Convection ovens have fans that constantly circulate the air around your food so that the top, bottom and sides are all experiencing the same temperature. Also, because it constantly introduces fresh hot air, it is more efficient. This means you will not only be able to cook things quicker, but you’ll be able to cook things BETTER!

Who knew cooking with convection was so easy? | Duerden's Appliance

Myths about cooking with convection
  1. The first is the fear it that the fan will dry out your food. That would be true if we cooked with the door open, but we don’t. The moisture stays in the oven cavity and is constantly circulated back into your dish, so you will actually lose less moisture than in standard baking.
  2. The second concern is that you will have to adjust all your favorite recipes. Nearly all consumer ovens come with an automatic conversion feature.  This will calculate the appropriate convection temperature for whatever you enter based on your old recipe. It will automatically drop the temperature by a certain percent based on how that oven has tested.   (You can turn this feature off if you prefer manually setting the temperature).   Even if you don’t have this feature, you can just drop your temperature by 30 degrees and you’ll be fine.   If you want to be more precise, you can visit www.convection-calculator.com.

Who knew cooking with convection was so easy? | Duerden's Appliance

Types of Convection
  1. Standard convection means that the heat is coming from elements on the bottom, just like your classic oven, and that the fan is circulating the air. Some electric ovens use this method, as do all gas ovens. This will do a great job on roasts, casseroles, and single sheet baking. Where it will struggle is baking multiple racks at the same time.   Because the heat is still coming from the bottom up, you will see different results for the top, middle, and bottom racks.
  2. The second type is true convection. If you hear the term European or True European, it is the same thing.   The difference is that heating elements are added to the fans, so the heat is coming from the back rather than the bottom.   Now you are able to bake on all of your racks and get the same result.

Who knew cooking with convection was so easy? | Duerden's Appliance

Who knew cooking with convection was so easy? | Duerden's Appliance

Who knew cooking with convection was so easy? | Duerden's Appliance

Tips on Cooking with Convection

Since we have 12 live ovens in the showroom, we are always experimenting with different recipes and cooking methods. This has really helped us learn and given us confidence in what we recommend to our customers. Here are some things our experience has taught us:

  1. We bake absolutely everything on convection and find that the results are always superior to standard thermal oven cooking.
  2. Baking enthusiasts should avoid gas ovens and get true convection electric ovens.   If you prefer to cook with gas, we offer dual fuel ranges that offer gas cooking on top and electric baking in the oven.
  3. The size of the fan means nothing. Don’t assume that a model with a large fan will perform better than one with a smaller fan. The importance is how even the air flow is, not the speed of the air.
  4. Listen to our finicky bakers. When customers love to bake, we avoid trying to recommend a particular model. Instead, we invite them to bring in their favorite recipe and try it in as many of our ovens as they like. No matter how many bakers have taken us up on this challenge, the results are always the same. The top performer is always a Wolf wall oven. If this works with her budget, that is what she’ll select. If she doesn’t want to spend the money on the Wolf, she will select a GE Profile or GE Café convection oven. They are fantastic baking ovens at an affordable price.
  5. Give yourself some credit. If your current oven has a heating element you can see in the bottom (appliance people call these coat hangers) and if you don’t have convection, you have no idea if you are a good baker. Try using convection, and see how great you can be!
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Orem Refined Kitchen Remodel

This crisp, clean kitchen remodel is one of our favorites because of its airy style and efficient use of space. Our clients entertain their family and friends  frequently so the kitchen is a natural extension of the living and dining areas. It also blends beautifully with their outdoor living space!

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

Designer Bengt Erlandsson did a wonderful job capturing the look and feel our clients were dreaming of for their kitchen. He even had display shelves built for all the treasures that they have collected from around the world!

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

Cooktop & VENTILATION

When it comes to cooking, the Wolf gas burners on this cooktop are the best you can get. Because of dual gas lines in each burner there is such precise control of temperatures that even the most delicate sauces or candies will not scorch. And on high they put out 20,000 btus which makes for a very quick boil!

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

The ventilation for the Wolf cooktop is the Best Cirrus hood. Notice how it is discreetly mounted to the ceiling and does not obstruct our client’s view into the living room. That way she can keep an eye on all her grandkids during their visits!

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

Ovens & Refrigerator/FREEZER

A Wolf steam oven and Wolf wall oven are a cooking dream team. They are paired up and installed flush with the cabinets for a sleek modern look. And they’re sitting at just the right height for easy access!

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

It’s hard to tell what is a cabinet and what is a refrigerator/freezer when it is integrated with panels on the front. This SubZero 36″ refrigerator column keeps food fresher longer with the perfect temperature, humidity and air purity balance. Leafy greens will stay fresh up to 4 weeks!

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

A close view of the integrated SubZero 36″ freezer column shows how seamlessly it blends into the cabinets around it.  This is possible only with a special hinge that allows the doors to open and close with only 1/4 inch of clearance around them.

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

ICE MAKER, Microwave & Dishwasher

A Scotsman nugget icemaker and G.E. Profile microwave with trim kit are positioned just right for maximum convenience.

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

And finally, this panel ready Asko dishwasher is the best at cleaning the dirtiest of dishes. Great design and all the finest appliances make this kitchen a winner!

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

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This beautiful & refined kitchen remodel is one of our favorites! | Duerden's Appliance

Photography by: Lindsey Orton.

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Our Favorite Christmas Fudge Recipe

We always have so much fun cooking with Nicea on ABC’s Midday News! Today we made some easy Christmas fudge that is great to give as gifts or to serve at your holiday gatherings.

Easy Christmas Fudge
Ingredients:
4 cups sugar
1 stick of butter
1 can evaporated milk
1 large Hershey bar broken up(7oz.)
1 pkg. milk chocolate chips (12oz.)
2 cups miniature marshmallows
2 cups chopped walnuts
1 tsp. vanilla
Directions:
Combine butter, sugar, and evaporated milk in a pot and bring to a boil. Continue at a medium boil for 7 minutes. Remove from heat and slowly stir in the rest of the ingredients. Pour into a grease 9X13 pan and allow to cool. Cut into squares to serve or give as gifts. This fudge freezes really well.
Yummiest Christmas fudge recipe! | Duerden's Appliance
Yummiest Christmas fudge recipe! | Duerden's Appliance
Yummiest Christmas fudge recipe! | Duerden's Appliance
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