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Authors: Betty Rosbottom

Sunday Roasts

BOOK: Sunday Roasts
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by BETTY ROSBOTTOM

photographs by susie cushner

Dedication

For Mary Francis, Emily Bell, and Diana Tindall. With gratitude for sharing your creativity, your talents, and most especially your friendship.

Acknowledgments

This book came to life because of my editor, Bill Leblond, who believed in the idea and did not let it die. Many, many thanks for your faith in this project, your guidance, and your wise counsel.

Lisa Ekus, my agent, and all her group, especially Daniele Mathras, gave me support and advice every step of the way.

No cookbook can be written alone. Mary Francis, Emily Bell, and Diana Tindall, my incredible kitchen team, spent hours helping develop and test the recipes for this collection. There are not enough superlatives in the dictionary to describe their dedication and friendship.

Mary Francis also put her stellar computer skills to use, moving documents and material from one virtual place to another with lightning speed. She also took charge of getting the recipes to the testers and then compiling their reviews.

Thanks to Debra Baughman of the National Cattlemen’s Beef Association and to Mary Bartz for sharing their vast knowledge of beef cuts and roasting.

Sheri Lisak and June McCarthy, longtime colleagues, efficiently finetuned the recipes. They tried variations, kept careful notes on timing and temperatures, and made invaluable suggestions along the way.

A group of dedicated cooks spread across the country volunteered to test the recipes for this collection. Week after week, they carved time from busy schedules to cook roasts and side dishes and then offer super feedback (pun intended!). Thank you Wendy Kersker Ninke, Marilyn Cozad, Jackie Murrill, Ron Parent, Betty Orsega, Cindy Kurban, Marilyn Dougherty, Carroll Vuncannon, and Bob Corea.

Talented novelist Elinor Lipman helped me find the right titles for the chapters, while Ellen Ellis, a good friend and gifted writer, made my words sing.

Thanks to Sarah Billingsley, Doug Ogan, Sara Schneider, Tera Killip, Peter Perez, David Hawk, and the staff at Chronicle Books, who are warm, enthusiastic, and extraordinarily creative. What a joy it is to do this book, our fifth together. To Susie Cushner, Maggie Ruggiero, and Randi Brookman Harris, thanks for the beautiful photographs.

My son, Mike, and my daughter-in-law, Heidi, and my precious grandkids, Edie and Griffin, sampled roasts (many far from perfection) on holidays and visits to my house, rarely with complaint and often with helpful critiques.

My husband, Ron, deserves a huge hug. Night after night he ate roasts, often the same one several times within a week. He washed piles of dirty dishes, edited pages of text, offered psychological therapy when needed (often!), and best of all interrupted my worrying with one of his jokes!

Table of Contents

Cover Page

Title Page

Dedication

Acknowledgments

INTRODUCTION The Art of Roasting and Roasting Tips and Guidelines

BEEF From the Humble Pot Roast to a Glorious Standing Rib

Old-Fashioned Pot Roast and Vegetables with Extra-Rich Pan Gravy

The Perfect Sunday Roast

Standing Rib Roast with Porcini Mushroom Sauce

Pepper-Crusted Sirloin Roast with Horseradish Crème Fraîche

New York Strip Loin with Béarnaise Butter and Smashed Fingerlings

Rolled Flank Steak with a Corn Bread and Chorizo Stuffing

Beef Tenderloin with Roasted Shallots, Bacon, and Port

Beef Tenderloin Stuffed with Spinach, Mascarpone, and Sun-Dried Tomatoes

Mini Wellingtons

Roasted Beef Short Ribs in Barbecue Sauce

PORK Popular, Plentiful, and Versatile

Popular, Plentiful, and Versatile

Cumin-Rubbed Pork Tenderloins with Fresh Peach Salsa

Pork Loin with a Blue Cheese Stuffing and Roasted Pears

Orange-Scented Pork Roast with Fennel and Potatoes

Crown Roast of Pork with Tarragon-Mustard Butter

Four-Hour Roasted Pork Shoulder for Pulled Pork Sandwiches

Racks of Pork with Apple Chutney

Chili-Roasted Baby Backs with Homemade Barbecue Sauce

Ham with an Orange Marmalade Glaze and Rhubarb Chutney

Ham Roasted with White Wine, Shallots, and Carrots

LAMB and VEAL Keys for Cooking to Perfection

Orange-Studded Leg of Lamb with Spring-Herbs Butter

Boneless Leg of Lamb with Tomato-Olive Relish

Corfu Lamb and Vegetables Roasted in Parchment

Lamb Shanks with Dates and Olives

Racks of Lamb with New Potatoes and Mint Pesto

Racks of Lamb with Whipped Goat Cheese and Roasted Cherry Tomatoes

Roast Veal with Tarragon-Mustard Butter

Summertime Olive-Studded Roast Veal

Veal Chops with a New Orleans Stuffing

Veal Shanks Roasted in Red Wine with Tomatoes and Sage

POULTRY Chicken, Turkey, and More—Old Favorites, Even Better

Bistro Roast Chicken with Garlic, Onions, and Herbs

Chicken Breasts Stuffed with Figs, Prosciutto, and Gorgonzola

Chicken Quarters Roasted with Lemons and Green Olives

Golden Cider-Roasted Turkey

“Never Fail” Roast Turkey with Shallot Pan Gravy

Chipotle-Rubbed Turkey Breast with Fresh Corn Salsa

Turkey Breast with Cremini, Porcini, and Pancetta Stuffing

Cornish Hens with Fennel and Fingerlings

Cornish Hens with Orange-Cherry Sauce

Honey-Roasted Duck with Sautéed Potatoes

SEAFOOD Oven-Friendly Fish and Shellfish

Roasted Cod with Tomatoes and Chunky Guacamole Salsa

Halibut Steaks with Spinach, Chickpeas, and Bacon

Swordfish Steaks with Fresh Corn Salsa

Sesame-Coated Tuna Steaks with Orange-Sherry Mayo

Skewers of Peppered Tuna with Wasabi Mayo

Salmon Fillets on a Bed of Peas

Salmon Side with Fresh Orange-Ginger Relish

The Blue Heron’s Striped Bass with Summer Herbs, Tomatoes, and Aioli

Skewered Shrimp with Warm Citrus Butter

Scallop Gratins with Lemon-Garlic Bread Crumbs

SIDES Simple yet Satisfying Partners

Best-Ever Mashed Potatoes and Five Variations

Fennel and Tarragon

Blue Cheese

Provencal Basil

Buttermilk–Country Mustard

Creamy Goat Cheese and Thyme

Golden Potato Gratin

Zucchini and Tomato Gratin

Butternut Squash with Walnut–Goat Cheese Crumble

Honey-Glazed Carrots and Parsnips

Brussels Sprouts, Bacon, and Apples

Sautéed Spinach with Blue Cheese and Hazelnuts

5-Minute Roasted Sugar Snap Peas

Spring Vegetables Tossed in Spring-Herbs Butter

Green Beans with Caramelized Shallots

Quick Skillet Corn Bread

Skillet Summer Corn

Wild Rice with Roasted Grapes and Walnuts

Yorkshire Pudding with Bacon and Sage

Sourdough Dressing with Roasted Root Vegetables

EXTRAS Chutneys, Relishes, Seasoned Butters—Great Flavor Bonuses

Apple Chutney

Rhubarb Chutney

Cranberry and Dried Cherry Chutney

Orange-Ginger Relish

Tomato-Olive Relish

Fresh Corn Salsa

Fresh Peach Salsa

Chunky Guacamole Salsa

Quick and Easy Béarnaise Butter

Spring-Herbs Butter

Tarragon-Mustard Butter

Aioli

Homemade Barbecue Sauce

The Roast Directory

Index

About the Author

Copyright

BOOK: Sunday Roasts
4.68Mb size Format: txt, pdf, ePub
ads

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