Sunday, December 26, 2021

FEASTING WITH FAMILY

What a joy to be part of this big family gathering for Christmas this year.  I'm visiting with my son, Daniel,  his wife Eli, and my two grandsons, Lucas and Nico, in Atlanta, Ga. Eli's extended family is from Venezuela, so we feasted on specialties from that country on Noche Buena. 


Gathered for Christmas Eve. The theme this year, Christmas pajamas. My son Daniel and wife Eli are on the right with their two boys, Lucas and Nico.


The main dish was pernil, a bone-in, skin on pork shoulder. Juana, my consuegra (fellow mother-in-law) put it in a citric and herb marinade 24 hours before.  It roasted at low temperature for nearly five hours, the scored skin turning a deep brown.  

Roast shoulder of pork. The meat was marinated in orange juice with many herbs, lots of garlic and capers, then slow-roasted until browned and fork-tender. The skin, scored and studded with cloves, crisps beautifully--chicharrones--is a real treat. 
 

The previous week, Juana and Eli had made hallacas, which consist of a rich meat and chicken filling with olives and raisins enclosed in corn meal, rolled in banana leaves and cooked. They are very labor intensive, so are a once-a-year treat.


Juana serves hallacas, a beloved Venezuelan Christmas specialty.

Jorge serves the chicken salad. He likes it with onions, but there's a second bowl with no onions.

Daniel enjoys dinner of just a few of the many dishes brought by all the family.


Good food, family, fun. 

Sunday, December 19, 2021

SPANISH IN AMERICA

I'm away from My Kitchen in Spain, visiting family in Atlanta, Georgia. But even here I'm finding glimpses and tastes of Spain all over the place. Here are a few photos of Spain in the States.


We bought a whole crate of sunny clementinas imported from Spain.
The kids eat them like candy. And the snowmen love them, too!

Is Spanish moss actually Spanish?
In Savannah, Georgia, the December sun is as warm as the Costa del Sol. 


Olives from Spain--a perfect Christmas gift.

Family Christmas tree. 



HAPPY HOLIDAYS TO ALL!

 

Saturday, December 11, 2021

THE HOLIDAY TABLE—ON THE SIDE

 
Salmon fillet in the center of the plate, on the side are broccoli with alioli gratin and double-mashed potatoes with pimentón. (Recipe for the double-mashed potatoes is below.)


Are you planning holiday menus? Here are some ideas—with Spanish flavors—for side dishes to accompany the suckling pig or baby lamb, roast duck or haunch of ham, standing rib or side of salmon, brace of partridge or lobster amoricaine. If it’s to be a vegetarian feast, serve a collection of sides as the main attraction. 


Beans



Green Bean and Ham Sauté 
Habichuelas Salteadas con Jamón

Chopped serrano ham adds a flavor punch to green beans. Use smoked cooked ham, instead, or omit for a vegetarian dish. The beans can be par-boiled in advance, then quickly sautéed right before serving. Beans go great with roast turkey.  Recipe link: Hasta la Vista, Beans.

Broccoli


Broccoli with Alioli Gratin
Broccoli Gratinado con Alioli

This broccoli dish would go nicely next to grilled steak, pork chops or salmon fillet. Cook the broccoli crisp-tender, spread it with alioli (garlic mayonnaise) and pop it under the broiler to brown. (I topped the salmon fillet with alioli too for a gratin finish under the broiler.) Recipe link: Broccoli Is Trending. 







Red Cabbage 



Red Cabbage, Castillian Style
Lombarda a la Castellana

Red cabbage is a very traditional vegetable for Spanish Christmas feasts. Its vibrant color adds to a festive table.  This easy to prepare version is cooked in white wine with prunes. Red cabbage goes especially well with roast pork, venison or goose.  Recipe link: Christmas Dinner.


Carrots 


Sweet and Sour Carrots
Zanahorias con Miel y Vinagre

Based on an 18th Century recipe, these carrots are spiced with caraway and topped with pistachios. Honey and wine vinegar give a sweet and sour flavor. Serve the carrots with roast goose or pork.









Cardoons 



Cardoons in Almond Sauce
Cardos en Salsa de Almendras  

Cardoons is a vegetable that turns up at the festive Christmas Eve meal in Aragón, Navarra and La Rioja. The unwieldy stalks take some work to prepare, but they can be found precooked in jars in Spanish supermarkets. Cardoons taste a lot like artichokes, to which they are related, so use this recipe for frozen artichoke hearts as well. Cardoons would go nicely with a fish or chicken dish.  Recipe link: With a Side of Cardoons.

Cauliflower 



Cauliflower with Almond Sauce and Black Garlic
Coliflor con Salsa de Almendras y Ajo Negro

Truffled cauliflower? No, the cauliflower is studded with pieces of black garlic, a mild, slightly sweet condiment that makes this vegetable dish special. Sure, you could use truffles instead! Cauliflower with almond sauce is a very traditional side dish for the Christmas Eve meal. Serve it with turkey roulade, pork tenderloins or baby lamb.  Made with vegetable stock in place of chicken stock, the almond sauce makes a good vegan gravy.   Recipe link: El Toque Final.

Chard 



Rainbow Chard with Apricots and Pine Nuts
Acelga Roja con Orejones y Piñones

This recipe derives from a classic—espinacas con pasas y piñones, spinach (or chard leaves) with raisins and pine nuts. Using rainbow chard and beet greens turns it into a colorful side dish. This would be especially good with roast lamb, chicken or shrimp. For a vegetarian version, omit the bacon.  Recipe link: Seasonal Color.

Mushrooms



Pickled Mushrooms
Setas en Escabeche

These pickled mushrooms, prepared in advance, are ready to serve at the holiday table. With thyme, peppercorns and a bit of chile, they would add zest to any meal. Maybe with a thick grilled steak or poached turbot.   Recipe link: Relish the Season.


Onions


Scarlet-Pickled Onions
Cebolletas Escarlatas

Aren’t these pretty? Not red onions, but onions tinted scarlet with beet juice, a recipe from La Mancha, where it is served with partridge pâté. Serve the onions alongside any sort of pâté, on a cheese board, with salads or with burgers.  Recipe link: Relish the Season.







Potatoes




Double-Mashed Potatoes
Patatas Revolconas

This is a rustic dish from Extremadura that has become a popular tapa in Madrid tascas. It’s an incredibly versatile version of mashed potatoes that will go with almost any main. No gravy needed! The potatoes are flavored with smoked pimentón and kept moist with plenty of olive oil. Bacon is optional; the potatoes make a perfectly delicious vegetarian dish without it. They’re also good cooked and mashed with vegetables such as sweet potatoes, parsnips or cauliflower.  Recipe link: below.


Sweet Potatoes




Sweet Potatoes with Fennel and Clementines
Batatas con Hinojo y Clementinas

This side dish can be prepared in advance and served room temperature. Serve it as a starter or present it on a big platter for a buffet meal. The contrast of flavors and texture—sweet potatoes, crisp fennel and tangy citrus—make it a good side with baked ham or roast duck.  Recipe link: Seasonal Color on the Table.

Double-Mashed Potatoes
Patatas Revolconas 




Pimentón is the Spanish word for paprika. In this case it is Pimentón de la Vera, smoked pimentón from La Vera in Extremadura, both sweet and hot (picante). If hot pimentón is not available, use cayenne, to taste. 

Use more or less garlic, depending on what you plan to accompany the potatoes with. Chopped or sliced, the garlic is a noticeable presence. If preferred, crush it so it mixes with the oil and pimentón.

The potatoes can be cooked peeled or unpeeled. Drain the cooking water, saving about 1 cup of it to use in mashing the potatoes. If unpeeled, skin the potatoes once they are cool enough to handle. Use a fork or potato masher to crush the potatoes, leaving the potatoes somewhat lumpy. 

The potatoes can be served immediately after mixing them with the pimentón in the skillet. Or they can be prepared in advance. Cover the potatoes and refrigerate. Bring them to room temperature and spoon them into an oven dish. Drizzle with a little additional oil and reheat in a medium oven.

Serves 4.

1 ½ pounds mature potatoes
Salt
1 bay leaf
1 ounce diced bacon (optional)
3 tablespoons olive oil
2 cloves garlic, chopped
1 ½ teaspoon smoked sweet pimentón
¼ teaspoon smoked hot pimentón
½ teaspoon cumin

Cook the potatoes in boiling salted water with the bay leaf until they are fork-tender, about 25 minutes. Drain them, saving 1 cup of the cooking water.


Peel the potatoes. Use a fork or potato masher to crush them, adding a little of the reserved cooking water as needed (about ¼ cup). Reserve the potatoes.

Heat the oil and bacon, if using, in a heavy skillet. When the bacon is browned, tip the skillet so the oil runs to one side and use a slotted spoon to lift out the bacon. Reserve it.

Add the garlic to the skillet and cook just until it begins to turn golden. Remove the pan from the heat and stir in the two kinds of pimentón and the cumin. Begin adding the potatoes, mashing them into the oil and garlic. Once all the potatoes have been incorporated, add enough of the reserved cooking water to make the potatoes the desired consistency. Heat thoroughly.

Serve the potatoes hot, topped with the fried bacon, if desired. If serving at a later time, reheat the potatoes in a medium oven. 


More ideas for holiday menus:





Saturday, December 4, 2021

AN OLD-FASHIONED HOLIDAY DESSERT

An old-fashioned walnut pudding gets updated--a luscious holiday dessert. 

On the caseríos (farmsteads) of Euskadi (the Basque Country), a traditional finale for the family feast of Noche Buena (Christmas Eve) once was intxaursaltsa, or, in Spanish, crema de nueces—walnut cream. Originally it was a simple pudding of crushed walnuts cooked with milk, sugar and cinnamon. 


The original: walnuts, milk, sugar and cinnamon.
As described by María José Sevilla in her book Life and Food in the Basque Country (Weidenfeld & Nicolson; 1989), Intxaursaltsa is a very old recipe from the caserío where there are always one or two walnut trees which give an excellent crop each year. Traditionally the shelled walnuts are wrapped in a thick, white cloth and crushed with a wooden mallet until they form a smooth paste. The paste is cooked in boiling water with cinnamon until the water has nearly evaporated. Then milk and sugar are added and the mixture is cooked until it thickens to form a light cream, which is served, sprinkled with ground cinnamon, in individual dishes. 

With more sophisticated sweets available, intxaursaltsa gradually disappeared from holiday tables. More recently, chefs have updated the original, using cream as well as milk, finishing the cream with toppings of burnt sugar brulée or shaved chocolate.   

With just a few tweaks, walnut cream makes a delightful holiday dessert. It serves as either a sauce or a pudding, depending how thick it is cooked. As a sauce, pair it with baked apples, fruit compote or Christmas cake. The cream can be prepared in advance and kept chilled up to five days. It also can be frozen. Thaw the cream and whisk it before serving into individual dessert cups. Alternatively, serve it as a frozen dessert; freeze the cream in dessert cups and allow to soften 20 minutes before serving. 

Here’s my version of an old-fashioned holiday dessert. I've cooked the ground walnuts in milk and ladled the pudding over a bittersweet chocolate sauce. There's no cream in the pudding, but it's topped with whipped cream for a luxurious finish.  

From rustic to elegant--walnut cream with chocolate sauce and a topping of whipped cream. The walnut cream can also be served as a frozen dessert.


Spoon the chocolate sauce into dessert cups before adding the walnut cream.


Walnut Cream
Intxaursaltsa (Crema de Nueces)

Walnut cream thickens as it cools. To use it as a sauce—the consistency of cream—cook it for the shorter length of time. For a thick pudding, cook it longer. 

Grind or crush the walnuts as finely as you wish. 

Serves 6.

8 ounces (2 ½ cups) shelled walnuts
½ cup sugar
4 cups whole milk
1 (5-inch) cinnamon stick
Pinch of salt
Chocolate sauce (recipe below)
Unsweetened whipped cream to serve

Place the walnuts and sugar in the bowl of a food processor and process until finely ground. Reserve.

Pour the milk into a heavy pan. Add the cinnamon stick and a pinch of salt. Bring to a boil. Watch the pan carefully, so the milk does not boil over. Remove the pan from the heat and allow to stand at least 5 minutes. Skim out the cinnamon stick.

Walnuts ground with sugar.
Place the walnuts and sugar in the bowl of a food processor and process until finely ground. Reserve.

Pour the milk into a heavy pan. Add the cinnamon stick and a pinch of salt. Bring to a boil. Watch the pan carefully, so the milk does not boil over. Remove the pan from the heat and allow to stand at least 5 minutes. Skim out the cinnamon stick.

Whisk the ground walnuts into the warm milk. Stir well. Place on moderately high heat and cook, stirring constantly, until the mixture comes to a boil. Lower heat and cook, stirring frequently so the milk doesn’t scorch on the bottom. Cook until thickened and slightly reduced, 20-40 minutes, depending how thick you want the cream. Let the walnut cream cool.

Spoon the chocolate sauce into 6 dessert cups. Carefully ladle the walnut cream on top.

Refrigerate the walnut cream until chilled. Serve topped with whipped cream.


Chocolate Sauce
Salsa de Chocolate

The chocolate for this sauce is combined with olive oil rather than cream. Dark (85%) chocolate makes a bittersweet contrast to the sweetened walnut cream. Add sugar if you prefer a sweeter sauce. 

Chopped bittersweet chocolate.
4 ounces dark (85%) chocolate
2 tablespoons extra virgin olive oil
½ cup water
1 tablespoon sugar (optional)

Chop the chocolate and place it in a heatproof bowl. Combine the oil, water and sugar, if using, in a saucepan. Bring it to a full boil and immediately pour over the chocolate. Whisk until the sauce is smooth. It will thicken as it cools.

Spoon sauce into dessert cups.


Spoon the sauce into dessert cups. Allow the sauce to cool completely before covering with walnut cream.

Sauce can be stored, covered and refrigerated, for up to a week. To thin the sauce, microwave on Medium for 15 seconds. Stir well. 




Luscious spoonful.







More recipes for holiday desserts:








Saturday, November 27, 2021

MOVE OVER, LATKES, IT´S TORTILLA TIME

 Eggs, potatoes and oil are the basic ingredients for latkes, potato pancakes or patties, a beloved food for the holiday of Hanukkah (begins Sunday evening, Nov. 28). Not so very different is the tortilla de patatas, Spanish potato tortilla, a sort of “omelet” or “cake” with eggs and potatoes cooked in olive oil. 

Potato tortilla, an alternative to latkes? Similar ingredients--eggs and potatoes cooked in olive oil.

Hanukkah is a celebration of olive oil. The holiday marks the victory in the 2nd Century BC of the Maccabees over an occupying force and the re-lighting of the menorah in the Temple. The olive oil for the menorah, enough for a single day, lasted for eight days and nights.

Tortilla is another great way to celebrate with olive oil. Different than latkes, but just as delicious. In any case, Hanukkah lasts eight days. There’s plenty of time to try tortilla as well.

The classic tortilla is simply potatoes and eggs with a little chopped onion, but you can easily customize your version, incorporating parsley or other herbs, spinach or other vegetable, mushrooms, roasted red peppers. (See below for links to more tortilla recipes.) 

Serve tortilla for breakfast, brunch, lunch, snack, tapas or dinner! In Spain, tortilla is not generally served with a sauce. I’ve noticed that American-style tapas bars like to present it with a piquant alioli (garlic mayonnaise). My kids always liked it with ketchup! Serve tortilla with a heap of fried green peppers or roasted red peppers on the side, with sautéed mushrooms or tomato salad. Add some smoked salmon and call it brunch. Pair tortilla with tomato soup for a terrific lunch. 

My tortilla is a little ragged on the edges. It is about 2 inches thick, still a little juicy in the center. 



Latkes are often served accompanied by apple sauce and/or sour cream. That didn't seem quite right with tortilla, but tangy apple chutney and a dollop of Greek yogurt are perfect!

You can make a pastel de tortilla or stacked tortilla cake, combining three small tortillas of potatoes, spinach and red peppers. Spread it with bechamel and grated cheese and brown under the broiler. Cut the stack like a cake.

Unlike latkes, which use grated raw potatoes, the tortilla is made with sliced potatoes that are cooked first in olive oil, then combined with beaten eggs. The mixture doesn’t need any flour or crumbs. It does take patience, to slowly cook the potatoes in oil.

Classic Potato Tortilla
Tortilla de Patatas

Use olive oil—preferably extra virgin—for this recipe. You shouldn’t use the highest quality/expensive oil, as delicate flavor is lost in the cooking process. 

Don’t try to scimp on the quantity of olive oil. You need enough oil to cover the potatoes, so they cook evenly in little time. The potatoes soak up very little of the cooking oil. The oil--as long as it's olive oil-- can be strained and used again, so it is not wasted.  

What variety of potato is best for tortilla? Preferred are what in Spain are labelled “para freir,” frying potatoes. Use new potatoes, not mature ones. Suggested varieties are Kennebec, Monalisa and Agria. 

Potatoes can be peeled and sliced in advance of cooking the tortilla. Cover the sliced potatoes with water to keep them from turning dark. Drain well and pat dry before adding them to the heated oil.

A truco, cook’s “trick”: use a large deep skillet to cook the potatoes in oil, so there is no danger of the mixture overflowing the sides of the pan. Then use a smaller, lightweight, no-stick skillet to cook the tortilla. You absolutely don’t want a cast-iron skillet for the tricky flipping of the pan. A 10-inch skillet produces a 2-inch thick tortilla using the ingredients as given in this recipe. 

The potatoes don’t “fry” but rather, “poach” in the oil. Moderate the heat so the oil bubbles gently (oil temperature around 200ºF, whereas frying temperature is 360ºF). If potatoes begin to brown, lower the heat further. How long to cook them depends on the type of potato and cooking temperature. Mine were ready in 12 minutes. Add the chopped onions after the potatoes have been cooking 8 minutes or so, so they don’t brown too quickly.


Serves 4-8.
Tortilla ingredients.


2 pounds frying potatoes
4 cups olive oil
¾ cup chopped onions
1 teaspoon salt
6 eggs

Peel the potatoes. Cut big ones in half or quarters lengthwise. Slice them crosswise ¼-inch thick. 

Heat the oil in a large, deep skillet on moderately high heat. Carefully add the potatoes. They may splutter at first when moisture hits the hot oil. Gently stir the potatoes so all are evenly mixed with the oil. Then lower the heat to medium. Cook the potatoes in the oil, stirring them occasionally, about 8 minutes.



Use lots of olive oil to "poach" the potatoes. Best to use a deep skillet for cooking the potatoes, then a smaller one to cook the tortilla. 

Add the onions to the potatoes and continue cooking until the potatoes are completely tender, 4-5 minutes longer. Remove the skillet from the heat. Place a heat-proof sieve or colander over a heat-proof bowl. Use a skimmer to lift the potatoes out of the oil into the sieve. Sprinkle the potatoes with ½ teaspoon of the salt. Allow the excess oil to drain from the potatoes. Allow the oil remaining in the pan to cool.

Beat the eggs in a large bowl with the remaining ½ teaspoon of salt. Gradually mix the potatoes with the eggs, making sure all of them are coated with egg. (If raw egg is not a problem for you, taste the mixture and add additional salt if desired.)

Eggs almost set, tortilla is ready to flip.




Add 2 tablespoons of the remaining oil in the deep skillet to a smaller (10-inch) skillet and heat on moderately-high. Pour in the egg-potato mixture and spread it evenly. Use a wooden or heat-proof spatula to stir the mixture briefly. Reduce the heat to moderate and let the mixture begin to set on the bottom, without browning. Shake the skillet occasionally to make sure the egg-potatoes are not sticking to the bottom. Cook until the top of the egg-potatoes begins to thicken and set, 4-5 minutes. Although you cannot check the bottom, it should be golden, not browned. 






Place a flat plate on top of the skillet. Use a towel or hot pad to grip the handle of the skillet. Place the other hand flat against the plate to hold it firmly in place. Working over a bowl to catch any possible drips, lift the skillet and turn it upside down, releasing the tortilla onto the plate. 

Reverse the tortilla onto a flat plate, then slide it back into the skillet to finish cooking.


Carefully, ease the tortilla back into the skillet to cook on the bottom, 3 minutes. The center will remain a little juicy. If you like the eggs cooked completely, cook a little longer, taking care not to let the bottom brown too much.

Remove the pan from the heat. Tip the pan and slide the tortilla out onto a serving dish.

To serve, cut the tortilla into 8 wedges. Serve hot, warm or room temperature.

When the cooking oil has cooled, strain it into a bowl or jar. Use it for frying and sautéeing. 

After cooking the tortilla, the olive oil has been strained. I started with 4 cups of oil--I've got almost 3 ½  cups left. Olive oil can be reused two or three times. 


To serve with tortilla:







More versions of tortilla:





Happy Hanukkah to those who celebrate. Happy Cooking with Olive Oil to Everyone Else.

Saturday, November 20, 2021

GETTING COZY WITH THE OVEN

Using the oven is a weekend thing for me. That’s when electricity costs are lowest, so turning on the electric appliance is least costly. I like to pack the oven to capacity to best use the energy.


I was accustomed to using the settings and temperatures for a conventional oven.  But with pans and oven dishes on two racks, I found I needed to punch up the convection, using the fan function. Although I switched five years ago from a gas stove to electric, I had hardly used the fan option. It takes some getting used to. (A fan oven is also called a “convection” oven.)

Because the fan provides circulation of the heat, foods cook quicker and more evenly. Fan cooking is slightly more energy-efficient. 

Using the fan, the oven temperature should be set 25ºF-40ºF lower than for conventional heating. My Spanish oven recommends lowering the temperature 20ºC-40ºC for fan cooking. (To convert a Spanish oven’s centigrade thermostat temps to more familiar Fahrenheit, see below). I’ve found that, with the fan, I need to cover a roasting chicken part-way through, so the skin doesn’t brown too rapidly.   

Last weekend I baked a tray of chicken legs; a zucchini timbale (which can be served as a side dish or a vegetarian main); and a casserole of potatoes with chorizo. 

The potatoes with chorizo are an adaptation of a famous dish from La Rioja. Besides wine, La Rioja is known for its chorizo and for its peppers, such as dried choriceros. The dish is usually cooked in a pot on top of the stove. It is a plato de cuchara, served soupy, with all the savory juices. But, if you use a slotted spoon to lift the potatoes out of the remaining liquid, it makes a fine side dish with the chicken, the timbale, with roast salmon, baked pork chops or almost any other oven-baked main.

Oven version of Potatoes la Rioja Style, with chunks of chorizo sausage. I'm serving the potatoes with a Rioja Tempranillo wine.


Traditionally, a "plato de cuchara," humble "spoon food." But the potatoes can also be served as a side dish.




Oven-Cooked Potatoes with Chorizo
Patatas a la Riojana al Horno


Dry-cured ibérico chorizo.

Use any kind of chorizo for this recipe—the dry-cured, hard, slicing sort or soft, cooking chorizo. Ibérico chorizo is the best, but not essential. Slice or cut the chorizo into cubes. 

In Spain, you can buy small jars of choricero pepper paste. If not available, use pimentón (paprika), smoked or not smoked, mixed with a little water to make a paste. Add chile or red pepper flakes to taste.

For the traditional version of this dish, the potatoes are “cachado,” “broken” into 2-inch chunks. For this, you cut part way into the potato with a knife, then snap off the chunk, leaving an uneven surface that releases potato starch, which helps to thicken the sauce. For the oven version, I chose to slice the potatoes, but gave each slice a final snap.  

Serves 4 as a side.

1 ½ pounds potatoes (such as russets)
½ cup finely chopped onions
2 cloves garlic, chopped
¼ cup chopped green pepper
Minced chile or red pepper flakes, to taste
3 tablespoons olive oil
3-4 ounces chorizo sausage
1 bay leaf
Salt
Freshly ground black pepper
1 teaspoon pimentón (paprika)
1 tablespoon water
1 cup boiling water
Chopped parsley to garnish

Preheat oven to 350ºF with fan (convection) or 375ºF without.

Peel the potatoes and cut them into ½-inch slices. Combine in a bowl with the onions, garlic, green pepper, chile and oil. Remove sausage casing (skin) from the chorizo and cut it into ¾-inch dice. Add to the potatoes. Break the bay leaf into 3 or 4 pieces and add them to the potatoes with 1 teaspoon salt and pepper. Mix the pimentón with 1 tablespoon of water to make a paste and mix it with the potatoes.

Spread the potatoes, onions and chorizo in a baking dish. Carefully pour over the boiling water. Place the dish in the oven. Bake until the potatoes are very tender, about 45 minutes. Allow them to stand 10 minutes before serving.

Garnish the potatoes with chopped parsley. 

Ladle the potatoes and their juices into individual dishes or, If serving as a side dish, use a slotted spoon to serve them without the liquid. 

Instead of stewing, the potatoes are cooked in the oven.

I won't be roasting a turkey for Thanksgiving this year, so I have yet to try the oven fan for the big bird. 

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Oven temperature conversions, Fahrenheit to Celsius (approximate)
200ºF 95ºC
225ºF 110ºC
250ºF 120ºC
300ºF 150ºC
325ºF 160ºC
350ºF 180ºC 
375ºF 190ºC
400ºF 205ºC
425ºF 220ºF
450ºF 230ºC
500ºF 260ºC
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More recipes for the oven;