Mothers are special and deserve to be treated on Mother’s Day. Here are some of our favorite Sub Zero Wolf recipes to help you make that special mother feel even more special by letting her relax while you prepare a meal for her. Use one of these ideas or take them all! Be sure to check out the dessert at the bottom. It’s the best part! Enjoy.
roasted chicken with new-potatoes and asparagus
- Convection Mode
First spatchcock the chicken. This is a simple and effective way of roasting a chicken in less time than a whole chicken traditionally takes. To prepare the chicken, place it on a cutting board breast side down with the thighs towards you. Beginning at the thigh end, use a pair of kitchen shears and cut along one side of the backbone. Turn the chicken around, so the thighs are away from you and cut along the other side of the backbone. The backbone can be discarded or saved for making stock. Flip the chicken over and spread it out. Press firmly in the middle of the breastbone to flatten.
Arrange the thyme sprigs around the center of a medium sized roasting or jelly roll pan. Place the spatchcocked chicken on top of the thyme sprigs (breast facing up). Brush the skin of the chicken with olive oil. Generously season the chicken with kosher salt and freshly ground black pepper. Set the pan aside.
Wash and dry the potatoes and then quarter them with a small paring knife. Place the quartered potatoes in a medium sized work bowl. Add the remaining ingredients and toss to combine. Pour the potatoes on a baking sheet lined with parchment paper (this will ease clean up and keep the potatoes from sticking to the pan).
Without preheating, place the chicken and potatoes into the oven. Select the convection mode and set the temperature to 375°F. Set a timer for one hour. After one hour, remove the chicken and potatoes from the oven and place the pans on a heatproof surface. Use a thermometer to make sure the chicken is cooked thoroughly. Tent the chicken and potatoes with foil and allow to rest.
Prepare the asparagus by steaming. Steam the asparagus until the desired doneness is achieved. Season with salt and freshly ground black pepper.
Cut the chicken into quarters and serve alongside the potatoes and asparagus.
In a 1 1/2-quart bowl, combine flour, butter, salt and sugar with the back of a fork.* Gently fold in ice water* and form dough into a ball. Form into a disk and wrap in plastic wrap. Place in Sub-Zero refrigerator for at least 30 minutes. While dough is chilling, prepare filling.**Position oven rack to Rack 3. Preheat Wolf oven in Convection Bake mode at 350°F.To Prepare Filling:
Prepare fruit by seeding, peeling, or cutting fruit to 1-inch size or slices for filling. Toss with sugar and set side.To Assemble:
Divide dough into 4 equal portions. Roll each portion into 1/4-inch thick 7-inch round disk. Divide filling evenly between portions. Fold edges of dough up around the fruit. Place 1/2 tablespoon butter in the center of each tart. Beat egg and water together in small bowl. Brush the outer edges of the tarts with egg wash. Place in oven and bake for about 25 minutes or until golden brown.Makes 4 to 8 desserts.* These ingredients can be combined in the food processor. Pulse the ingredients repeatedly until just combined. Continue with recipe as stated above.**If you would like to use regular BAKE mode instead of Convection Bake, please make these small adjustments: Position oven rack to Rack 4. Preheat Wolf oven in BAKE at 375°F. Bake 30 minutes or until golden brown.
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