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Roasting

Pan Roasted Cornish Hen, vegetable toasted barley risotto, chocolate Cognac sauce
Pan Roasted Cornish Hen, vegetable toasted barley risotto, chocolate Cognac sauce

Gourmet Roasting Recipes

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.

Chicken and Fowl Recipes

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.

Seafood Recipes

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.

Beef Recipes

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 Recipes

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

 

Roasting, Cooking Roast

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.

Roasting Recipes

For a quick roasted dish, try Bass and Red Mullet Croustillants with Potatoes; the cooking takes only 10 minutes.

 

Selected Roasting Recipe Links

Chickens are often roasted. Chicken Traditionally Prepared in the Backoffen
http://www.gourmetrecipe.com/recipes/chicken-traditionally-prepared-in-the-backoffen,

Guinea Fowl Supreme with Endives and Hypocras Sauce
http://www.gourmetrecipe.com/recipes/guinea-fowl-supreme-with-endives-and-hypocras-sauce

Fresh Roasted Royal Shrimp Salad From the Mediterranean
http://www.gourmetrecipe.com/recipes/fresh-roasted-royal-shrimp-salad-from-the-mediterranean

Beef Fillet with Red Wine
http://www.gourmetrecipe.com/recipes/beef-fillet-with-red-wine

Cuban Roast Pork Shoulder
http://www.gourmetrecipe.com/recipes/cuban-roast-pork-shoulder

Crown Roast of Pork
http://www.gourmetrecipe.com/recipes/crown-roast-of-pork

Additional Roasting Recipes Links

Apple and Sausage Roast Goose
http://www.gourmetrecipe.com/recipes/apple-and-sausage-roast-goose

Caramelized Squab with Spices and Honey
http://www.gourmetrecipe.com/recipes/caramelized-squab-with-spices-and-honey

Carre Dagneau Terre Depices
http://www.gourmetrecipe.com/recipes/carre-dagneau-terre-depices

Char Fillet with Mushrooms and Parsley Oil
http://www.gourmetrecipe.com/recipes/char-fillet-with-mushrooms-and-parsley-oil

Duck with Apples
http://www.gourmetrecipe.com/recipes/duck-with-apples

Easy Roasted Quail
http://www.gourmetrecipe.com/recipes/easy-roasted-quail

 

Want to see a different cooking technique, or recipes for a specific diet choice? See all the gourmet recipes and recipe videos at GourmetRecipe.com.

Overview of our healthy easy roasting recipes

Apple and Sausage Roast Goose

Apple and Sausage Roast Goose

Blackberry Pork Tenderloin

Blackberry Pork Tenderloin

Caramelized squab with spices and honey by Francoise Depee

Caramelized squab with spices and honey

Carre dagneau Terre depices by Lucille et Jacques Bon

Carre dagneau Terre depices

Char fillet with mushrooms and parsley oil by Etienne Krebs

Char fillet with mushrooms and parsley...

Chicken traditionally prepared in the Backoffen by Antoine Westermann

Chicken traditionally prepared in the...

Coffee Pot Roast by Antoine Westermann

Coffee Pot Roast

Crock Pot Roast by Antoine Westermann

Crock Pot Roast

Crown Roast of Pork by Antoine Westermann

Crown Roast of Pork

Cuban Roast Pork Shoulder by Antoine Westermann

Cuban Roast Pork Shoulder

Duck with Apples by Antoine Westermann

Duck with Apples

Easy Roasted Quail by Antoine Westermann

Easy Roasted Quail

Fresh roasted royal shrimp salad from the Mediterranean by Arthur Dorshner

Fresh roasted royal shrimp salad from...

Guinea fowl supreme with endives and hypocras sauce by Etienne Krebs

Guinea fowl supreme with endives and...

Guinea fowl with Armagnac by Jean Bardet

Guinea fowl with Armagnac

Our featured healthy easy roasting recipes

Apple and Sausage Roast Goose by Jean Bardet

Apple and Sausage Roast Goose

Blackberry Pork Tenderloin by Jean Bardet

Blackberry Pork Tenderloin

Caramelized squab with spices and honey by Francoise Depee

Caramelized squab with spices and honey

Carre dagneau Terre depices by Lucille et Jacques Bon

Carre dagneau Terre depices

Char fillet with mushrooms and parsley oil by Etienne Krebs

Char fillet with mushrooms and parsley oil

Chicken traditionally prepared in the Backoffen by Antoine Westermann

Chicken traditionally prepared in the Backoffen

Coffee Pot Roast by Antoine Westermann

Coffee Pot Roast

Crock Pot Roast by Antoine Westermann

Crock Pot Roast

Crown Roast of Pork by Antoine Westermann

Crown Roast of Pork

Cuban Roast Pork Shoulder by Antoine Westermann

Cuban Roast Pork Shoulder

Duck with Apples by Antoine Westermann

Duck with Apples

Easy Roasted Quail by Antoine Westermann

Easy Roasted Quail

Fresh roasted royal shrimp salad from the Mediterranean by Arthur Dorshner

Fresh roasted royal shrimp salad from the...

Guinea fowl supreme with endives and hypocras sauce by Etienne Krebs

Guinea fowl supreme with endives and hypocras...

Guinea fowl with Armagnac by Jean Bardet

Guinea fowl with Armagnac

Other healthy easy roasting recipes 

Add your listing here

Apple and Sausage Roast Goose

Adapted from The Farmer Country Kitchen Cook Book by Margaret Landin Traditionally served on Christmas or at New Year’s.

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Blackberry Pork Tenderloin

Adapted from Coasting and Cooking by Barbara Williams Fresh blackberries, lemons, and limes create a gourmet sauce for this pork dish.

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Caramelized squab with spices and honey

Chef: Francoise Depee

Watch as Chef Francoise Depee prepares Caramelized Squab with Spices and Honey.

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Carre dagneau Terre depices

Chef: Lucille et Jacques Bon

Carre dagneau Terre depices Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe provides a surprise...

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Char fillet with mushrooms and parsley oil

Chef: Etienne Krebs

Char fillet with mushrooms and parsley oil Arctic char is a red-fleshed salmonid (member of salmon family) that combines the delicate texture of steelhead or rainbow trout with the flavor and color of salmon. These fish have...

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Chicken traditionally prepared in the...

Chef: Antoine Westermann

Chicken traditionally prepared in the Backoffen This recipe is a special “Backoffen” version, which the Alsatians traditionally eat in during winter. Backoffen means “baker's oven.” Long ago, when the housewives left the...

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Coffee Pot Roast

Adapted from The Coffee Book by Christie and Thomas Katona Soaking the chuck roast overnight in vinegar creates a super-tender meat. The coffee makes a flavorful gravy base. If you wish to serve roasted vegetables with the...

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Crock Pot Roast

Adapted from Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good Pot roast is a cinch in a crock pot. Just brown the meat first, then let it cook slowly for a moist, delicious meal.

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Crown Roast of Pork

Adapted from The Farmer Country Kitchen Cook Book by Margaret Landin A classic dish that makes a beautiful presentation and is delicious and filling.

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Cuban Roast Pork Shoulder

Adapted from The Dean & Deluca Cookbook by David Rosengarten This recipe is based on one Cubans traditionally use for roasting a whole suckling pig. The biggest difference is that Cubans use sour orange juice; you may,...

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Duck with Apples

Duck with Apples Adapted from Cooking the Russian Way by Musia Soper Apples, a little garlic, and some red wine add flavor to this roasted dish. This recipe also works well for roast goose.

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Easy Roasted Quail

Adapted from The Dean & Deluca Cookbook by David Rosengarten Quails are quite small; it will take 2 or 3 of them to make a single serving. But their breasts are very meaty and their flavor is mild.

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Fresh roasted royal shrimp salad from the...

Chef: Arthur Dorshner

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...

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Guinea fowl supreme with endives and...

Chef: Etienne Krebs

Guinea fowl supreme with endives and hypocras sauce Guinea Fowl makes a wonderful tasty change from chicken. Here we have used a supreme and have cooked it extremely simply, it really doesn't need a lot of expertise. To prepare...

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Guinea fowl with Armagnac

Chef: Jean Bardet

Guinea fowl with Armagnac Enjoy this Guinea fowl recipe with one of the oldest brandy of France. Armagnac is a distinctive kind of brandy or eau de vie produced in the Armagnac region in Gascony, southwest France. It is...

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