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10.11.2011., četvrtak

COOKING A TOP ROUND ROAST IN THE OVEN. ROAST IN THE OVE


Cooking A Top Round Roast In The Oven. Ge Cooking Ranges. Cooking Classes Pittsburgh Pa.



Cooking A Top Round Roast In The Oven





cooking a top round roast in the oven






    top round
  • A cut of meat taken from an inner section of a round of beef

  • roast cut from the round; usually suitable for roasting

  • A round steak is a steak from the round primal cut of beef, known as a rump steak in the United Kingdom, Australia, New Zealand and South Africa.





    cooking
  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • The practice or skill of preparing food

  • (cook) someone who cooks food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

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





    in the
  • (in this) therein: (formal) in or into that thing or place; "they can read therein what our plans are"

  • Overview (total time = 00:29:39), I cover some definitions of lean, its roots in the Toyota Production System, and how resource planning and lean work together.

  • “steady state” thermal values obtained from laboratory testing, it is assumed that temperatures at both sides of a wall are constant and remain constant for a period of time, unlike what actually occurs in normal conditions.





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

  • A dish or meal of roasted food

  • (meat) cooked by dry heat in an oven

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

  • 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"





    oven
  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • A small furnace or kiln

  • A cremation chamber in a Nazi concentration camp

  • kitchen appliance used for baking or roasting











Savory Butternut Squash Turnovers with Cinnamon-Harissa Crčme Fraîche Recipe




Savory Butternut Squash Turnovers with Cinnamon-Harissa Crčme Fraîche Recipe





Savory Butternut Squash Turnovers with Cinnamon-Harissa Creme Fraiche Recipe

Makes 24

Ingredients:
Filling:
4 cups butternut squash, peeled and cut into 1/2-inch cubes (about 1 small squash)
1 Tablespoon vegetable oil
1 small yellow onion, cut into small dice (about 1 cup)
1 1/2 teaspoons cumin, toasted and ground in coffee grinder
2 teaspoons coriander, toasted and ground in coffee grinder
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
3 Tablespoons honey
1/2 teaspoon lemon zest
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1/4 cup almonds, toasted and roughly chopped
1 Tablespoon salt-packed capers, rinsed and coarsely chopped
2 Tablespoons currants
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Pastry:
1 pound frozen puff pastry, at room temperature
1 egg yolk, lightly beaten

Dipping Sauce:
1/4 cup creme fraiche
1/8 teaspoon cinnamon
1/2 teaspoon mild harissa paste
1/4 teaspoon kosher salt

Methods/Steps:
Preheat the oven to 400°F.

Make Filling: Place squash on a parchment-lined sheet pan and cook in the oven for 10 minutes. Set aside. Heat the oil in a saute pan over medium heat and saute onions until softened, about 5 minutes. Add the cumin, coriander, ginger, cinnamon, honey and roasted squash. Stir to combine. Add the lemon zest and juice, vinegar, almonds, capers and currants. Season the filling with the salt and pepper. Transfer to a bowl and let cool to room temperature.

Prepare Pastry: Roll out the pastry dough on a lightly floured surface until it is 1/8-inch thick. Cut the dough into twenty-four 3-inch rounds. Discard scrap dough (re-rolled puff pastry dough will become too tough). Place a heaping Tablespoon of filling on top of each round. Moisten half of the edge of the round with water, and then fold the dough over into half-moon shapes. Press around the edges with a fork to seal the pastry. Crack an egg yolk into a bowl and combine with 1 Tablespoon water. Mix well and brush the top of each pastry with the egg yolk mixture. Place the pastries on a parchment-lined sheet pan and bake until puffed and lightly golden brown, about 15 minutes.

Make Dipping Sauce: Mix together the creme fraiche, cinnamon, harissa paste and salt.

Serve: Serve warm turnovers with the creme fraiche dipping sauce.











Fresh and Crispy Chicken Wraps




Fresh and Crispy Chicken Wraps





Light and filling, this chicken wrap always leaves me satisfied without feeling bogged down. It is so worth it to roast your own chicken.

Serves 3

For the roasted chicken:
1 chicken breast, bone in, skin on
Oilve oil
Salt
Black Pepper

For the wraps:
3-8 inch flour tortillas
Ranch dressing
1 tomato, diced and seasoned with salt and pepper
1 green onion, sliced into thin rounds
1 red chile pepper, finely diced
3/4 cup monterey jack cheese, shredded
2 tablespoons butter or margarine

Roast the chicken:
Preheat the oven to 350 degrees.

Rinse the chicken breast in cold water and pat dry with paper towels. Place the chicken breast on a sheet pan and rub with olive oil. Sprinkle gernerously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin. and shred the chicken meat.

Make the wraps:
Place 1/3 of the shredded chicken in a line down the center of each tortilla. Drizzle ranch dressing over chicken. Top with 1/3 of the tomatoes and then with 1/4-cup shredded cheese. Sprinkle 1/3 green onion and diced red chile pepper evenly over cheese. To soften the tortillas, microwave each wrap on high for 10 seconds. Roll up the tortillas.

Heat a large frying pan over medium heat. Spread butter or margarine on rolled wraps. Place wraps, seam side down in frying pan. Fry until golden brown, about 4 minutes per side.

Tips:
I usually roast the chicken breast several hours before, or even the day before I make this meal. That way the chicken has plenty of time to rest before I shred it.









cooking a top round roast in the oven







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