Roasting

Recipes at the end of post

Roasting is one of the oldest methods of cooking meat.  Originally it was done either on a spit or rod, turning slowly over an open fire. The most accepted method today is in the oven.  Usually only the finer cuts of meat are roasted.

Roasting and baking are the processes of surrounding a food with dry, heated air in a closed environment. The term roasting is usually applied to meats and poultry, while baking is used when referring to fish, fruits, vegetables, starches, breads and pastry items.

To roast meats properly requires that a few basic guidelines be followed:

1. When roasting meats, they should be completely thawed. This insures even cooking.
2. Roasting is done in a roasting pan.  The pan has low sides, which allow moisture vapor to dissipate without collecting around the roast.  Remember, roasting is dry heat cooking.  If the meat is covered, steam, and then condensation, will form around the roast. The meat is now being cooked in a moist environment, not a dry one.  Cook the meat uncovered when roasting.
3. Use a proper size pan. A pan, which is too large, will allow the drippings to spread too thinly in the bottom of the pan, and they will burn. This will ruin the flavor of the juices created for later use.
4. Baste the meat frequently with the natural juices. It is important to keep it moist.

The length of time and cooking temperature for roasting will vary with the size and thickness of the cut of meat. The equipment used will also be a factor in selecting time and temperature. The novice culinarian will quickly notice that the thicker the meat, the lower the temperature required. The higher temperatures are only for the smaller cuts or pieces.

Small roasts such as a rack of lamb or a beef tenderloin should be cooked at high temperatures, 375*F-450*F so that they develop good color during their short cooking times. This method of roasting has become popular because of the increased yield. This method also requires less supervision, less clean up and often produces a more tender end product.

The disadvantage of this method is less caramelization, therefore less flavor development.  Additionally, there is concern that this method may be dangerous, if carried too far. Very low cooking temperatures can encourage bacteria growth.

High temperature roasting causes fat to melt and much of the meat juices to evaporate. This results in both a reduction of weight and volume. This process can also result in the formation of a bitter, inedible crust on the meat.

Large roasts cooked at constant, low temperature provide a better yeid and less shrinkage. Temperatures between 275*F and 325*F are ideal for large roasts.

Important to remember: Leave the oven door closed!!! For every second the oven door is open the temperature drops 10-degrees.

Carryover cooking and resting:
Cooking does not stop at the moment a roast is removed from the oven. Through conduction, the heat applied to the outside of the roast continues to penetrate, cooking the center for several more minutes.

As meat cooks the juices flow toward the center. Letting the meat rest before slicing allows the juices to redistribute themselves evenly through the roast so that the roast will retain more juices when carved.

Testing for doneness:
In a large cut of meat being roasted, testing can be done in a variety of ways.  However, the most reliable method is the use of a thermometer.  This method is based on the principle that each stage of doneness is the result of reaching a specific internal temperature within the meat.  The tip of the thermometer is heat sensitive and should be inserted into the center of the meat at its thickest point.  The tip of the thermometer should not come in contact with the bone.  The internal temperature and corresponding degree of doneness is listed below.

The needle method for checking doneness consists a long slender needle inserted into the center of the meat and then withdrawn. The juices that flow from the hole, as well as the warmth of the needle when pressed to the lip, indicate the degree of doneness. The touch method is similar to that used in broiling: squeezing the product to detect its increased resistance as the meat cooks.

Trussing Meat:
Some meats, especially roast and whole birds, require tying or trussing before cooking. Tying larger roast with butcher twine holds loose pieces together during cooking and ensures that the meat retains its shape. Poultry is often trussed to protect the more delicate white breast meat during cooking.

My friend and fellow classmate Bob from London, England made some Yorkshire Pudding for us, what a treat that was. I have placed a link to a Yorkshire Pudding recipe.

This weeks recipes:

Roasted Chicken with Pan Gravy
Serving Size : 4
INGREDIENTS:
For the Roast:

• 1/2 oz Salt
• 1/8 tsp Pepper
• 1/4 tsp Paprika
• 1/8 tsp Thyme, dry
• 1/8 tsp Rosemary, dry
• 1 each Chicken, whole
• Vegetable oil, as needed

For the Pan Gravy:

• 4 oz Mirepoix, finely chopped
• 1 pint Chicken Stock, prepared
• Beurre Manie, as needed

PROCEDURE:
Combine the salt, pepper, paprika, thyme and rosemary. Wash and dry the chicken, rub the outside skin and cavity with the prepared seasoning. Rub the chicken with oil and truss the chicken with butchers twine.

Place the chicken, breast side up, on a rack in a roasting pan. Oven-sear the chicken in a preheated oven at 450° for 15 min.  Turn down the heat to 375°, continue roasting, basting the chicken periodically, to an internal temperature of 155°.

Remove the chicken, cover and keep in a warm place to rest. Place the roasting pan over a low flame, add the mirepoix and caramelize, deglaze the mirepoix with the chicken stock, bring to a simmer, add beurre manie and make pan gravy.

Simmer gravy until proper consistency and flavor is reached; degrease thoroughly. Strain the gravy and season to taste.

Garlic Mashed Potatoes
Serving Size : 4
INGREDIENTS:

• 1 1/2 lb. Russet Potatoes, peeled, quartered
• 4 cloves Garlic, roasted, mashed
• 3 oz Heavy Cream
• 2 oz Butter, soft
• Salt & Pepper, to taste

PROCEDURE:
Prepare the potatoes, cover with cold water, season with salt; bring to a boil and simmer until tender, approximately 25 – 30 minutes.

Roast the garlic in the skin, in the oven until soft.

When potatoes are done, drain and let steam escape, run the potatoes and the garlic through the ricer. Add butter and cream, whip them together quickly, season to taste.

Keep warm in bain marie until needed.

Vichy Carrots
Servings: 4
INGREDIENTS:

• 1 lb. Carrots
• 1 oz Whole Butter
• 8 oz Chicken stock
• Salt and pepper, to taste
• 1 tbsp Parsley, chopped

PROCEDURE:
Clean, peel, and cut carrots into uniform shapes. Melt butter in a 10-inch sauté pan. Place carrots in pan and sweat. Do not brown. Season.

Add stock and bring to a simmer. Cover with paper lid and place in a 350°F oven for 15-20 minutes or until tender. Remove carrots and reserve. Reduce liquid to a glaze.

Add carrots back to pan and glaze, and heat through. Taste and adjust seasoning and garnish with chopped parsley

Sautéed Green Beans
Servings: 4
INGREDIENTS:

• 1 lb. Green Beans, trimmed
• 1 oz Butter
• Salt & Pepper, to taste

PROCEDURE:
Prepare and parboil the green beans in boiling salt water, for approximately 6-8 minutes.

Shock the beans in ice water and drain, chill until needed.

To serve, heat butter in a sautee pan and toss in the green beans.  Season with salt and pepper to taste.

Roasted Acorn Squash Soup
Servings: 4
INGREDIENTS:

• 1 each Acorn squash
• 1/4 lb. Onions, chopped coarsely
• 1 fl oz Olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tsp Dried thyme
• 2 qt Chicken stock
• 1 oz Roasted garlic puree
• Fresh parsley, chopped, for garnish

PROCEDURE:
Cut the squash in half and remove the seeds.  Bake cut side down in a 350°F oven until very tender.  Scoop out the flesh and mix with olive oil, salt and pepper.

Alternatively; peel, seed and chop squash into large dice. Toss with olive oil and salt and pepper and spread out on a sheet tray. Roast in a 350°F oven, turning as necessary to cook evenly, until tender.

In a tall soup pot, saute the onions in olive oil. add the cooked squash, chicken stock or water, and other ingredients. Simmer the soup, adjusting consistency and seasoning as necessary, for 30-minutes.

Allow soup to cool for ten minutes and then puree in blender. Return to pot and finish seasoning and consistency adjustment.

Serve the soup garnished with chopped parsley

Roasted Top Sirloin Au Jus Lie
Serving Size : 4
INGREDIENTS:

• 2 lb. Top Sirloin, trimmed and trussed
• Salt & Pepper, to taste
• For the Jus Lie:
• 4 oz Mirepoix, finely chopped
• 2 oz Red Wine
• 2 cups Brown Veal Stock, prepared
• Slurry, as needed

PROCEDURE:
Trim and truss the beef with butchers twine.

Heat a sauté pan with oil and pan-sear the roast on all sides. Season the roast and place on a rack in a roasting pan.

Place in a preheated oven at 375° and roast to desired doneness. Remove the roast and let it rest for 10 minutes before carving it.

Adjust the oil and add the mirepoix to the roasting pan, caramelize the mirepoix. Deglaze the mirepoix with wine and brown stock, bring to a simmer for 5 minutes, thicken with a slurry and adjust seasoning, strain the jus.

Slice the roast thin, against the grain and serve with au jus.

Savoyard Potatoes
Serving Size: 4
INGREDIENTS:

• 2 lb. Russet potatoes
• 1 oz Clarified Butter
• 2 oz Onions, diced
• 2 oz Bacon, diced
• 4 oz Gruyere cheese grated
• Brown Stock or Chicken Stock, as needed
• Salt & Pepper, to taste

PROCEDURE:
Peel, wash and slice the potatoes 1/4″ thick.  Keep the slices together as a potato, do not wash after slicing. This will prevent the slices from turning brown, and help ensure that the potato cake does not fall apart when it is sliced.

Heat the clarified butter in a sauté pan, add onions and bacon, sweat over medium heat, then deglaze with a little stock.

Place the potato and cheese in layers in the chicken stock, then add stock up to the top of the potatoes.

Place over medium heat and bring to a simmer, then cook in a 375° oven until the potatoes are tender and the stock has almost been absorbed and evaporated.  Allow to rest at least 10 minutes before slicing.

Stuffed Tomatoes w/Duxelles
Serving Size : 4
INGREDIENTS:

• 4 each Roma Tomatoes, peeled and seeded

For the Duxelles:

• 2 oz Clarified Butter
• 1 oz Onions, fine dice
• 12 oz Mushroom, fine chopped
• 1/2 cup Cream
• 1 tblsp Parsley, fine chopped
• Salt & Pepper, to taste

PROCEDURE:
Heat sauté pan with butter, add the onions and sweat until translucent.

Add the mushrooms to the pan and cook.  Liquid will come out of the mushrooms – continue cooking until all almost of it is evaporated, add cream and cook till thick.  Season to taste with salt and pepper.

Peel the tomatoes, cut off the top and seed, season with salt and pepper.  Stuff with the prepared duxelles.

Place in a 375° oven until hot.

Broccoli Hollandaise
Servings: 4

• 1 bunch Broccoli
• 11/2 cups Hollandaise Sauce

Procedure:
Prepare the broccoli and parboil it in salted water until just before tender.  Shock the broccoli in ice water and drain.  Chill until needed.

To serve, reheat the broccoli in boiling water an top with Hollandaise sauce.

This week was all about vegetables. We made some tempura vegetables, steamed broccoli, grilled zucchini and squash. We roasted acorn squash, and made some artichoke bottoms.

On day two of our lab we glazed carrots, they where excellent. We stir-fried summer squash, made some cauliflower gratin, made the famous movie, “Ratatouille”, it was allot better than I thought it would be.

I feel like I have allot more to add to my small list of vegetable dishes. No more plane old broccoli, salads and green beans in my house.

All recipes will be at the end of the post.

Vegetables are divided into nine different categories based on either botanical relationship or edible part. A vegetable may have several names, varying from region to region or on a purveyor’s whim. The names given here follow generally accepted custom and usage.

1. CABBAGE (Brassica)

• Bok Choy
• Broccoli
• Brussels sprouts
• Cauliflower
• Head cabbage (green and red)
• Kale
• Kohlrabi (created by crossbreeding cabbage & turnips)
• Napa cabbage
• Savory

2. FRUIT-VEGETABLES: Botanists classify avocados, eggplants, peppers, and tomatoes as a fruit because they develop from the ovary of flowering plants and contain one or more seeds.

• Avocados
• Eggplants
• Peppers (hot)-Chile peppers get their heat from capsaicin, which is found not in the flesh or seeds, but in the ribs.
• peppers (sweet)
• Tomatillos (husk tomatoes)
• Tomatoes

3. GOURDS & SQUASHES:

• Chayotes (merliton or vegetable pear)
• Cucumbers (pickling & slicing)
• Squashes

Winter-

• Acorn
• Banana
• Butternut
• Hubbard
• Pumpkin
• Spaghetti

Summer-

• Zucchini
• Yellow

4. GREENS: The term refers to a variety of leafy green vegetables that may be served raw, but are usually cooked.

• Collards
• Mustard
• Sorrel
• Spinach
• Swiss chard
• Turnip greens

5. MUSHROOM & TRUFFLES:

• Black trumpet
• Clam shell
• Enokidake
• Hen of the woods
• Pom Pom blanc
• Porcini
• Portabella
• Shiitake
• Oyster
• White

Truffles-

• White
• Black

6. ONIONS:

• Bulb onion (common)
• Garlic
• Leeks (looks like over grown scallions)
• Scallions (green onion, bunch onion)
• Shallots (when separated looks like garlic clove)

7.PODS & SEEDS: They are grouped together here because the parts consumed are all the seeds of there respective plants.

• Corn
• Okra
• Legumes

Fresh beans-

• Green beans
• String beans
• Runner beans
• Snap beans

Dry beans-

• Black beans
• Black-eyed peas
• Lentils
• Kidney beans
• Pinto beans
• Chickpeas
• Split green beans
• Great northern beans

8. ROOTS & TUBERS:

• Beets
• Carrots
• Celery root
• Jicama
• Parsnips
• Radishes
• Rutabaga
• Turnips
• Water chestnuts

9. STALKS: Stalk vegetables are plant stems with a high percentage of cellulose fiber.

• Artichokes
• Asparagus
• Bamboo shoots
• Celery
• Fennel
• Hearts of palm
• Nopales

Nutrition:
Most vegetable are more then 80% water; the remaining portions consist of carbohydrates (primarily starches) and small amount of protein and fat.

Much of a vegetable’s physical structure is provided by generally indigestible substances also know as fiber. This fiber produces the characteristics stringy, crisp or fibrous textures associated with vegetables. They are a good source of vitamins and minerals. However once peeled or cut, vegetables lose nutrients to the air or to any liquid in which they are allowed to soak.

Guidelines For Cooking:

• Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide an attractive finished product.
• Cook vegetables for as short of time as possible to preserve texture, color and nutrients.
• When preparing and assortment of vegetable, cook each type separately then combine them. Otherwise some items would become overcooked in the time required to properly cook others.
• White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain their color.

Vegetables can be broiled, grilled, roasted, sauteed, pan-fried, deep-fried, boiled and steamed.

• Blanching is the partial cooking of foods in a large amount of boiling water for a short amount of time, usually a few seconds.
• Parboiling is the same as blanching, but the cooking time is longer, usually several minutes.

Side Notes:

Basic breading procedure-

• flour
• eggs
• bread crumbs or (crushed nuts, panko)

Coat vegetable with all-purpose flour. Then place in egg wash, and finish with desired breading. Refrigerate (rest) for 30-minutes prior to pan frying. This will help the coating adhere better.

Cartouche is a French term which basically means “scroll” or “packet.” It’s a paper lid that is used to slow down the reduction of moisture in cooking.

VEGETABLES

Vegetable Tempura
Serving Size: 4

INGREDIENTS:

• 1 Onion (8″x1/2″ quarter slice)
• 4 oz Zucchini (8″x1/2″ slices)
• 8 Mushrooms (washed and dried)

Tempura Batter:

• 2 Egg yolks, separated
• 1 1/2 cups  Ice water, cold
• 1 1/2 cups All purpose flour, sifted

PROCEDURE:
Place the egg yolks, water and flour into a bowl, stir lightly. Let the batter rest in the refrigerator for 30-minutes before using the batter.

Prepare all vegetables as listed above, place them onto 8 bamboo skewers, set aside.

When ready to cook, dip the vegetable skewers in flour, shake off the excess and dip them into the tempura batter, drain and place them in the hot deep-fryer.

Fry until golden brown and crispy, drain them on paper towel.

Serve with appropriate dipping sauce or soy sauce.

Braised Collard Greens
Serving Size: 4

INGREDIENTS:

• 2 Ham hocks, smoked
• 1/4 tsp Chile flakes
• Water, as needed
• 2 lb. Collard greens
• 2 Green onions, small dice
• 1 tsp Brown Sugar
• 1 fl oz Cider vinegar
• Salt and pepper, to taste

METHOD:
In a medium saucepot, combine the ham hocks and chile flakes. Cover with 1 inch water, bring to a boil, reduce to a simmer and cook until the hocks are tender, approximately 1 hour.

Remove the hocks from the pot, reserving the cooking liquid, which is known as pot liquor.

Wash, trim and cut the collard greens. Add them to the pot liquor and simmer until tender, approximately 45 minutes to 1 hour.

Add the green onions, sugar and vinegar to the greens. Bring to a simmer and reduce the liquid until it coats the collard greens. Season to taste with salt and pepper.

Remove the meat from the ham hocks and cut into a medium dice. Stir the diced ham into the greens and serve.

Steamed Broccoli
Serving Size: 4

Ingredients:

• 1 head  Broccoli, trimmed
• Salt

Method:
Prepare and parboil the broccoli in boiling salt water, until desired doneness, approximately 5 minutes.  Do not overcook.

Remove at once, shock in ice water and drain, chill until needed.

Blanched Green Beans
Serving Size: 4

INGREDIENTS:

• 1 lb. Green beans, trimmed
• Salt

PROCEDURE:
Prepare and parboil the green beans in boiling salt water, until desired doneness, approximately 6-8 minutes.  Do not overcook.

Remove at once, shock in ice water and drain, chill until needed.

Grilled Vegetables
Serving Size: 4

INGREDIENTS:

• 1 Onion (8″x1/2″ quarter slice)
• 4 oz Zucchini (8″x1/2″ slices)
• 8 Mushrooms, washed and dried
• 2 oz Cherry tomatoes
• 8 Green onions, (washed and dried, do not slice)

Marinade:

• 2 oz Vegetable / olive oil 80/20
• 1 oz Soy sauce
• 1/2 oz Lemon juice, fresh squeezed
• Salt and pepper, to taste

PROCEDURE:
Prepare the marinade by combining all the ingredients.

Prepare all vegetables as listed above, place them into the marinade for a few minutes, drain and place them onto 8-bamboo skewers, set aside.

When ready to cook, place the vegetable skewers onto a hot grill, grill them on both sides until hot and tender.

Baked Acorn Squash
Serving Size: 4

INGREDIENTS:

• 1 Acorn squash, cut in half
• 2 oz Butter, melted
• 1 oz Brown Sugar
• 4 oz Orange juice, fresh squeezed
• Salt & pepper, to taste

PROCEDURE:
Cut the acorn squash in half and remove the strings and seeds. Bake the squash halves in a 350°F oven, cut side down until tender.

Turn the squash cut side up and prick the flesh with a fork. Divide the butter, brown sugar and orange juice between the squash halves.

Finish baking the squash cut side up until very tender.

Boiled or Glazed Beets
Serving Size: 4

INGREDIENTS:

• 1 lb. Beets, whole
• 1 oz Butter
• 1/2 oz Lemon juice, fresh squeezed
• 2 oz Sugar, honey or maple syrup
• Salt & pepper, to taste

PROCEDURE:
Boil the beets in water, whole in their skin until tender. Drain, cool and peel the beets, cut them into wedges.

Heat the butter in a sauté pan, add the lemon juice and sugar, and bring to a simmer, add the beets. Cook the beets tossing them until they are glazed.

Adjust the seasoning with salt and paper to taste.

Glazed Carrots
Serving Size: 4

INGREDIENTS:

• 1 lb. Carrots, sliced
• Chicken stock, as needed
• 2 oz Butter, whole
• 1 oz Sugar, granulated
• Salt & pepper, to taste

PROCEDURE:
Place the prepared carrots in a sauté pan with chicken stock almost to the top of the carrots, season with salt and pepper.

Add the butter and sugar, bring to a simmer and cook until almost all of the moisture has evaporated, leaving a syrupy reduction.

Add more chicken stock if it has evaporated.

Toss the carrots in this glaze to coat them, season to taste.

Summer Squash Stir-Fry
Serving Size: 4

INGREDIENTS:

• 1/2 lb. Yellow squash, long julienne
• 1/2 lb. Zucchini, long julienne
• 1/2 lb. Scallion
• 1 oz Vegetable oil
• Soy sauce, to taste
• ginger, chopped (to taste)
• garlic, chopped (to taste)

METHOD:
Heat the vegetable oil in a wok over medium-high heat. Add the scallions, ginger, garlic, stir fry for 20-seconds, add squash and zucchini, season with soy sauce, toss and cook until tender.

Pan-Fried Zucchini
Serving Size: 4

INGREDIENTS:
1 lb. Zucchini, sliced 1/2″ diagonally

Standard Breading Procedure:

• Flour, as needed
• Egg wash, as needed
• Breadcrumbs, as needed
• Salt & Pepper, to taste

PROCEDURE:
Wash and dry the zucchini, cut the zucchini diagonally into 1/2″ thick slices and season them.

Apply a standard breading procedure, place the squash on paper towel and let them dry for about 30 minutes.

Pan Fry the squash in oil at 350 degrees until golden brown, and crispy on the outside and soft on the inside.

Drain on paper towels, season and serve immediately.

Sautéed Green Beans
Serving Size: 4

INGREDIENTS:

• 1 lb. Green beans, trimmed
• 1 oz Butter
• Salt & pepper, to taste

PROCEDURE:
Prepare and parboil the green beans in boiling salt water, until desired doneness, approximately 6-8 minutes. Remove at once, shock in ice water and drain, chill until needed.

Heat a teaspoon of butter in a sauté pan and toss in the beans, sauté until hot, season with salt and pepper to taste.

Cauliflower au Gratin
Serving Size: 4

INGREDIENTS:

• 1 head Cauliflower
• 1 cup Béchamel sauce, prepared
• 1 oz Parmesan cheese, grated
• 1 oz Butter

PROCEDURE:
Prepare cauliflower and simmer in salt water until tender. Remove at once, drain well and chill until needed.

Coat the cauliflower with béchamel sauce, sprinkle with parmesan cheese and place a dab of butter on top.

Reheat in the oven at 350° until hot.

Ratatouille
Servings: 4

Ingredients:

• 1/2 oz Vegetable / olive oil 80/20
• 1/4 oz Garlic, minced
• 2 oz Onion, small dice
• 1/2 oz Tomato Paste
• 6 oz Chicken Stock, prepared
• 2 oz Yellow Squash, 1/4″ dice
• 4 oz Zucchini, 1/4″ dice
• 1 oz Green Pepper, 1/4″ dice
• 3 oz Eggplant, peeled, 1/4″ dice
• 6 oz Mushrooms, 1/4″ dice
• 3 oz Tomato, peeled, 1/4″ dice
• Salt & Pepper, to taste
• 1 tablespoon Basil, chopped

PROCEDURE:
Sauté the garlic and onion in the oil until translucent, add the tomato paste and pince, deglaze with the chicken stock.

Add the mushrooms and cook them until the water is released and nearly evaporated.

Add the remaining vegetables in the following order, and let each cook down a bit before the next one is added:  eggplant, green pepper, yellow squash and zucchini, tomato.

Add the garlic and stew the mixture covered until very tender.

Season with salt and pepper to taste, sprinkle with the chopped basil.

Hope you enjoyed this post. Leave me a comment and let me know what you think or if there is any questions I can answer.

Eat Your Vegetables Daily,

Juan