ALL ABOUT CAPTAIN JAMES COOK

09.11.2011., srijeda

TEMPERATURE TO COOK ROAST. COOK ROAST


Temperature To Cook Roast. Cook Jobs In Perth



Temperature To Cook Roast





temperature to cook roast






    temperature
  • The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch

  • the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)

  • A body temperature above the normal; fever

  • The degree of internal heat of a person's body

  • the somatic sensation of cold or heat

  • Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.





    roast
  • A cut of meat that has been roasted or that is intended for roasting

  • cook with dry heat, usually in an oven; "roast the turkey"

  • A dish or meal of roasted food

  • The process of roasting something, esp. coffee, or the result of this

  • a piece of meat roasted or for roasting and of a size for slicing into more than one portion

  • (meat) cooked by dry heat in an oven





    cook
  • (of food) Be heated so that the condition required for eating is reached

  • Heat food and cause it to thicken and reduce in volume

  • prepare a hot meal; "My husband doesn't cook"

  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)

  • someone who cooks food

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways











roasted pepper soup




roasted pepper soup





Perfect for a retro dinner.


Roasted bell pepper soup

Vinaigrette

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste

Soup

2 tablespoons olive oil
1 large potato (about 12 oz), peeled and cut into ? inch chunks
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed and chopped
1 litre vegetable stock
3 red bell peppers, roasted
3 yellow bell peppers, roasted
Salt and freshly ground black pepper to taste

Torn basil leaves or finely chopped chives to garnish


To make the vinaigrette

Which together the olive oil and lemon juice in a small bowl. Season to taste. Set aside.

To make the soup

Heat the oil in a large saucepan over a medium heat. Add the potato, onion, carrot, and garlic; cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer half the vegetables to a second large saucepan.

Stir in ? litre of the vegetable stock into each pan. Coarsely chop the roasted bell peppers. Put the red peppers in one pan and the yellow peppers in the other. Increase the heat to high under both pans and bring to the boil. Reduce the heat, cover both pans and simmer until the vegetables are very tender, about 10 minutes.

Separately puree the red and yellow pepper soups in a blender until smooth. Sieve to ensure that there are no lumps. Return the two soups to their pans and reheat to serving temperature.

To serve

Using small measuring cups or jugs, pour both soups into shallow wide bowls in steady streams at the same time. Garnish with a drizzle of the vinaigrette, and a generous sprinkling of basil or chives.












lemon orzo with roasted asparagus




lemon orzo with roasted asparagus





with pine nuts and parmigiano reggiano

This is the side dish, our contribution for tonight's Faux Gourmet supper club. I'm still feeling kinda puny, so I may forgo attending, but I had to take a little time to make this--it's actually quick and easy--since my bride is not allowed near my good knives and cookware. She used to be a decent cook, but now has regressed to the point where she could burn water.

Lemon Orzo with Roasted Asparagus

(The pictures show a doubled recipe)

1 cup orzo
1 T grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 t salt
1/4 t freshly ground pepper
1 T extra virgin olive oil
1/2 bunch asparagus spears
1/4 cup chopped flat leaf parsley
1/4 cup toasted pine nuts
1/2 cup freshly shaved parmiagiano reggiano

Preheat oven to 450°/235°C

Cook pasta to package directions, usually about 7 minutes. Drain and set aside.

Toss asparagus gently with some drizzled olive oil. Lay spears on rimmed baking sheet in one layer. Roast in hot preheated oven for about 8 minutes or until beginning to show brown bits.

Toast pine nuts in dry small skillet, tossing frequently until light brown and fragrant. Don't over toast.

Combine lemon zest, lemon juice, salt and pepper. Slowly drizzle in oil while briskly stirring with a whisk until well blended. Add to pasta and coat by tossing.

Cool to room temperature. Add pine nuts and parsley to pasta and toss gently. Cut roasted asparagus into 1" slices. Gently fold into pasta. Top with shaved parmigiano.

Can serve cold or room temperature.

Flavorful and vitamin packed!










temperature to cook roast







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