Wine Marinated Pot Roast
Beer Marinated Pot Roast
Glazed Corned Beef with Carrots and Prunes
New England Style Corned Beef
Herbed Lamb Shank Dinner
Pork Chops with Sweet Potatoes and Apples
Orange Baked Chicken
Bread Dome Roasted Turkey Breast
Halibut Steaks with Mushrooms and Shrimp
Fillets of Sole with Mushroom Stuffing
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Superstone® Use and Care
Pot Roasting “Undercover”
The following cooking “undercover” ideas for meats, poultry, and fish are simple enhancements of quality ingredients which is the key to preparing country-style main dishes.
Roasting chicken or turkey in the Bread Dome is the easiest method I’ve found to preserve moistness while getting the flavor I prefer for sandwiches or salads.
The fish recipes are simple and delicious. Whole fish can be used if you can find any that fit the Bread Dome! Stuffings are always a special treat. Try the one in the recipe for fillets of sole or a stuffing with herbs, tomato, and onion slices.
Frozen poultry should be thawed before using. (A six to seven pound turkey breast takes about to days to thaw in refrigerator.)
To prepare poultry for roasting, first remove giblets or seasonings, if present. Trim or pull away any excess fat from the bird. Rinse the bird inside and out; pat dry with paper towels. Place the stuffed or unstuffed bird in Bread Dome. Season to taste with salt, pepper, herbs, or garlic. Cover and bake at 400° for one to two hours.
If desired, remove top when bird is almost and continue to roast for 15 to 30 minutes. This allows the skin of the bird to brown. It is at this point that the bird may be glazed. Stuffed birds take slightly longer to roast than unstuffed birds.
Here are some hints for checking when poultry is done: a meat thermometer reading; a drumstick that moves easily up and down; or juices that do not run pink when the bird is pricked with a fork. Poultry will carve easier if it is allowed to set 10 to 15 before slicing. Covered, slightly ajar, the bird will remain warm. Covered completely, the bird may continue to roast.
Pot roasting beef “under clay” provides the moist heat needed to tenderize less tender cuts. Either chuck or rump roasts can be used, or sirloin tip, eye of the round, or heel of the round. Roasts either with or without the bone may be used. My preference is boneless rolled roast. It usually costs more per pound, but it roasts evenly and retains a good flavor.
Roasts that weigh about three pounds work well in the Bread Dome. To prepare the meat for roasting, first trim any excess fat from the roast. Then, either marinate with roast marinade or brown the meat n a skillet using oil or butter if needed.
Place the roast in the bottom portion of the Bread Dome and season as desired with coarsely ground black pepper, herbs, or seasoned salt. Insert meat thermometer. Cover with Bread Dome top and bake at 350º for 30 minutes. Reduce oven temperature to 300º and continue roasting for about an hour or until desired doneness.
Because the natural stoneware holds heat, it is a good idea to remove the roast from the oven when it is about 10 degrees from the doneness you desire. Covered with the Bread Dome top, it should reach your temperature and be ready to carve in about 15 minutes.
To bake vegetable along with the roast, cut into ¾-inch slices and add at the beginning of the cooling period. Potatoes, turnips, rutabagas, onions, and carrots are good additions.
When a sauce or gravy is desired, some liquid needs to be added to the Bread Dome. Brown stock, beef bouillon, water, the marinade, wine, or spirits can be used. About one cup will be needed. Sauce can be thickened with Beurre manies, and seasoned to taste.