1. GOURMET ROASTING
RECIPES

2.  There are several great
recipes on Gourmet Recipe
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.

3. CHICKEN AND FOWL RECIPES
 Chickens are of ten roasted. For Chicken
Traditionally Prepared in the Backof fen,
although the meat is roasted, it is done a bit
dif ferently than you’re probably used to. The
chicken is put into a terrine, along with
potatoes, ar tichokes, onions, tomato, wine, fowl
stock and gravy, garlic, and rosemar y. 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 ser ving dish,
along with the roasted meat, and then covered
with the sauce before ser ving.

4. 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.

5. 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.

6. 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
stuf fed into the roast before
the pork is cooked. Any extra
stuf fing is baked in a separate
dish and served along with the
meal