Every Christmas we have roast beef. This Christmas my father’s eyes were rather large and he bought an entire side of beef! So next time you are in the kitchen roasting something, here are a few helpful reminders.
- To start a meat thermometer is key
- Roasting is not done with a lid
- Temperatures in roasting can range from 250 degrees F for a slow-roast to a 500 F
- Usually oven rack should be arranged in middle of the oven
- Roasting foods on a bone have more flavor than boneless
- Roast meat on a rack inside the roasting pan, so the meat does not stew in its own juices
- With meat roasts if you start it at high temperatures at around 450 for twenty minutes and reduce to 350 to 325- this will make the crust dark and crispy
Posted on: December 31st, 2006
Posted by Patty in Tips, Terms & Tools.
2 Comments »
When I am planning a menu for a dinner party, I am always at a loss as to what I should prepare for an appetizer. I usually revert to classics and yet there are so many wonderful fun bite-sized appetizers out there. I made these recently and they were a great success. They’re a little different and I think the color is perfect for the season.
¾ Pound of Fresh Mozzarella ( cut into inch cubes)
2 ½ Medium Zucchini- ( thinly sliced length- wise 3/8 inch in width and 5 inches in length)
1 Cup of French Bread Crumbs
1 tablespoon of Fresh Chopped Basil
1/8 teaspoon of Dried Oregano
1/8 teaspoon of Salt and Pepper, plus 1 teaspoon of salt
2 tablespoons of Parmesan Cheese
2 ½ teaspoons of Olive oil
2 anchovy fillets- optional (if choose to place in blender with bread crumbs)
Preheat oven 300
In a bowl zucchini toss with 1 teaspoon of Salt let stand for about five minutes. Saute zucchini until a little malleable, but not too soft and set aside. In a blender blend together Bread Crumbs, Basil, Oregano, Parmesan, and Salt and Pepper.
Now take a piece of Mozzarella and wrap it with a slice of zucchini and hold it in place with two toothpicks. Repeat this until either out of Zucchini or Mozzarella pieces.
Place each Zucchini wrap on a baking sheet with a rim. Evenly, spread bread crumb mixture over Zucchini and drizzle with Olive Oil.
Posted on: December 20th, 2006
Posted by Patty in Appetizers, Recipes.
No comments »
Tis the season to be jolly….drinks are in order…now in the holiday season cranberries, raspberries, and strawberries are often used get that rich red color. How about shaking it up a little and use a pomegranate?
I recently was at a brunch where champagne was served and heard someone announce “champagne season has officially begun.” Now, I think champagne is always in season but I will admit this is definately the time of year when a great deal is consumed!
1 Cup of Pomegranate Juice
4 1/8 inch slices of Ginger
1 Tablespoon of Sugar
1/4 Cup of Orange Juice (freshly squeezed is my preference)
4 Teaspoons of Triple Sec (or another orange flavored liquor)
Champagne or Sparkling Wine (nothing too extravagant)
To begin, a simple syrup needs to be made, in a saucepan add sugar, ginger, and pomegranate Juice let is simmer till it has reduced to about 1/3 a cup this will take about 5-7 minutes, let is cool completely. In four separate champagne glasses evenly distribute the pomegranate syrup about 2 tablespoons in each glass, mix in 1 tablespoon of orange juice, 1 teaspoon of triple sec and top of with champagne. Stir to make sure it is all well combined and serve!
Posted on: December 8th, 2006
Posted by Patty in Drinks, Fruit.
5 Comments »
Cheers! Sandra. R.
Roasting Technique
