There are several great recipes on GourmetRecipe that feature roasting. Foods are roasted by cooking them with dry heat with the heat surrounding the food being cooked. Roasted foods are often placed on a rack inside the roasting pan so any juices that escape during the cooking process are caught in the bottom of the pan; the roasting food is not left sitting in the juices. Roasting is generally used for meats and vegetables.
Chickens are often roasted. For Chicken Traditionally Prepared in the Backoffen, although the meat is roasted, it is done a bit differently than you’re probably used to. The chicken is put into a terrine, along with potatoes, artichokes, onions, tomato, wine, fowl stock and gravy, garlic, and rosemary. The terrine is then sealed with a strip of dough around the outside edge of the lid and roasted in the oven for 50 minutes. The dough is removed and thrown away when the chicken is done. Guinea Fowl are roasted in the oven for this Guinea Fowl Supreme with Endives and Hypocras Sauce recipe. They are prepared with a sauce made of wine, sugar, cinnamon, vanilla and clove before being roasted. Cooked, seasoned endives are placed on a serving dish, along with the roasted meat, and then covered with the sauce before serving.
When roasted, shrimp team up with mesclun (a mix of leafy lettuces and endive) to create Fresh Roasted Royal Shrimp Salad From the Mediterranean. After roasting, the shrimp tails are browned and seasoned with salt and thyme. They are then added to the mesclun that has been tossed with herbs and a vinaigrette dressing, and served with caviar.
Although the beef in this Beef Fillet with Red Wine recipe is sauted, not roasted, meat bones are oven-roasted for about an hour, and then boiled with carrots, celery, onion, tomatoes, spice and wine, to create a special sauce that is served with the beef fillet.
Pork shoulder roast is marinated overnight and then slow-roasted to make this succulent Cuban Roast Pork Shoulder. Use the pan drippings for a tasty gravy. For Crown Roast of Pork, a mixture of cracker crumbs is stuffed into the roast before the pork is cooked. Any extra stuffing is baked in a separate dish and served along with the meal
Looking for a way to make meat, poultry, fish, and vegetables taste delicious with a minimum of effort? Then roasting is something you should try.
What is Cooking Roast?
150 years ago, to roast meant to put meat, pork, fish, or poultry on a spit over a fire. However, today roasting means cooking any food in the oven using an open container. Roasting sears foods, which leads to a crusty brown surface and a sweeter flavor.
Tools for Roasting
All that’s required for roasting is an oven and a heavy pan. Light weight pans don’t absorb heat well and food is less likely to cook evenly in them. Ideally, the roasting pan is large enough to hold all the food that’s being cooked, without crowding. Too large a pan results in dry food, since the cooking juices wander away from what’s being cooked. Too small a pan leads to uneven cooking.
The pan needn’t have a roasting rack unless you’re cooking very fatty meats, like domestic duck. A lid also isn’t required; in fact, covering the food may mean it’s steamed instead of roasted.
Preparing the Food
Leave a little fat on meats or poultry; it will turn to liquid during the cooking, keeping the food moist. If the pan only contains food with very little or no fat, rub it with olive oil to prevent it from drying out.
For added flavor, rub down meats, poultry, and fish with spices. Poultry is best roasted with it’s skin on; for the greatest flavor, lift up as much of the skin as possible and rub olive oil and spices underneath it. Cut small slits in the bird’s skin to help facilitate this procedure. You may also stuff poultry with aromatic herbs and vegetables.
Vegetables should be chopped co arsely and drizzled with olive oil. If you wish to cook whole, uncut vegetables, pierce their skin.
How to Roast Meat and Other Foods
Place the largest piece of food (usually meat, poultry, or fish) in the center of roasting pan. Around this, sprinkle any other foods you might want to cook (such as vegetables). Add a little liquid, if desired, in the form of wine or stock.
Place the roasting pan in a preheated oven and cook the food until tender and done. The best way to know when the food is thoroughly cooked is to use a thermometer. Do not overcook, or the food will be dry. Remember, too, the food will continue to cook for about 5 minutes after it’s removed from the oven.
Once the pan is removed from the oven, allow the food to rest in the roasting pan for about 10 minutes. This allows it to finish cooking and results in food that’s more moist.
For a quick roasted dish, try Bass and Red Mullet Croustillants with Potatoes; the cooking takes only 10 minutes.
Chickens are often roasted. Chicken Traditionally Prepared in the Backoffen
Guinea Fowl Supreme with Endives and Hypocras Sauce
Fresh Roasted Royal Shrimp Salad From the Mediterranean
Beef Fillet with Red Wine
Cuban Roast Pork Shoulder
Crown Roast of Pork
Apple and Sausage Roast Goose
Caramelized Squab with Spices and Honey
Carre Dagneau Terre Depices
Char Fillet with Mushrooms and Parsley Oil
Duck with Apples
Easy Roasted Quail
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Fresh roasted royal shrimp salad from the Mediterranean This Roasted Shrimp Salad will impress you and your guests, rest assured. The blessing in disguise with this recipe is that it takes minimal time and the end result looks...More...