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Holiday Recipe Preparation Tips from Ocean Mist Farms

October 30, 2012

When I cook at home for my family, one of my favorite pans in my collection is my roasting pan. As a child, my mother’s Sunday roast was a traditional favorite. Often the entire meal was cooked in one roasting pan, taking advantage of all the flavor and natural meat au jus: “One Pot Cooking.”

Here is how to use this technique at home:

Start by choosing your favorite protein and season it well. Experiment with hearty herbs such as rosemary, thyme, savory, oregano and sage. Mix herbs with coarse salt, black pepper and minced garlic, and then rub mixture on the protein.

I start my roast on high heat, searing the meat at 425 degrees for 10 minutes. Then I reduce the temperature to 325 degrees (see note below on specific cooking times). Depending on the size of the roast, the meat will take the longest to cook, so plan the addition of vegetables based on the time needed to cook the meat. Add potatoes to the pan, and then Artichokes, fennel, celery, carrots and onions.

When all the vegetables are tender and meat is cooked (see cooking times below), remove from oven and transfer both the vegetables and meat to a serving platter to rest, covered with foil. Keep excess drippings in roasting pan.

Drain off excess grease from drippings and place the roasting pan on the stovetop on medium to high heat. Add 2 cups of red wine (white wine for chicken) and boil until the sauce is reduced by about half. Add 4 cups beef (or chicken) broth, bring to a boil and simmer for 10 to 15 minutes. Taste check seasoning for salt.

Slice the protein and arrange roasted vegetables around the meat, ladle the hot jus over the meat and vegetables before serving.

Roasting is possibly one of the oldest forms of cooking; this is a back to basics way of cooking delicious food.

Protein Cooking Times:
Chicken: Rule of thumb is 20 minutes per pound plus 10 minutes and a final internal temperature of 165 degrees on a meat thermometer.

Beef: Depends on the cut but medium rare will have an internal temperature of 130 degrees after resting.

Pork: 145 degrees based on USDA recommendations however, some people eat pork a little less done. Cooking time is a personal preference.

“Feel Good About What You Eat”

Chef Tony Baker