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pete perry
Sunday Roasts
Sunday Roasts
a year s worth of mouthwatering roasts ,
from old-fashioned pot roasts to glorious turkeys and legs of lamb
Also available:
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by betty rosbottom
photographs by susie cushner
5/3/11 11:21 AM
S U N D AY R O A S T S
a years worth of mouthwatering roasts,
from old-fashioned pot roasts to
glorious turkeys and legs of lamb
by
betty rosbottom
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TA B L E O F
CONTENTS
BEEF
PORK
popular, plentiful,
and versatile
18
44
17
introduction
The Art of Roasting and
Roasting Tips and Guidelines
11
20
Standing Rib Roast with
Porcini Mushroom Sauce
23
Pepper-Crusted Sirloin Roast
with Horseradish Crme Frache
26
New York Strip Loin with Barnaise
Butter and Smashed Fingerlings
28
Rolled Flank Steak with a Corn Bread
and Chorizo Stuffing
30
43
46
Pork Loin with a Blue Cheese Stuffing
and Roasted Pears
47
Orange-Scented Pork Roast
with Fennel and Potatoes
50
Crown Roast of Pork
with Tarragon-Mustard Butter
52
Four-Hour Roasted Pork Shoulder
for Pulled Pork Sandwiches
55
32
57
35
60
Mini Wellingtons
37
Roasted Beef Short Ribs
in Barbecue Sauce
40
63
Ham Roasted with White Wine,
Shallots, and Carrots
64
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L A M B A N D V E A L
P O U LT R Y
SEAFOOD
oven-friendly fish
and shellfish
68
92
118
71
94
120
67
91
72
Lamb Shanks with Dates and Olives
74
Racks of Lamb with New Potatoes
and Mint Pesto
76
Racks of Lamb with Whipped Goat Cheese
and Roasted Cherry Tomatoes
78
Roast Veal with
Tarragon-Mustard Butter
81
Summertime Olive-Studded Roast Veal
82
Veal Chops with a New Orleans Stuffing
84
Veal Shanks Roasted in Red Wine
with Tomatoes and Sage
87
117
97
122
99
123
Never Fail Roast Turkey with
Shallot Pan Gravy
102
124
Chipotle-Rubbed Turkey Breast
with Fresh Corn Salsa
104
127
106
129
109
130
Cornish Hens with Orange-Cherry Sauce
112
133
Honey-Roasted Duck
with Sauted Potatoes
114
135
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SIDES
EXTRAS
137
161
138
Golden Potato Gratin
141
Zucchini and Tomato Gratin
142
Butternut Squash with
WalnutGoat Cheese Crumble
144
Honey-Glazed Carrots and Parsnips
145
Brussels Sprouts, Bacon, and Apples
146
Sauted Spinach with
Blue Cheese and Hazelnuts
Apple Chutney
162
163
Cranberry and Dried Cherry Chutney
165
Tomato-Olive Relish
167
Fresh Corn Salsa
168
Fresh Peach Salsa
Chunky Guacamole Salsa
149
170
152
Skillet Summer Corn
154
Wild Rice with Roasted Grapes and Walnuts
178
166
151
index
Orange-Ginger Relish
169
176
Rhubarb Chutney
148
150
171
Spring-Herbs Butter
172
Tarragon-Mustard Butter
172
Aioli
174
Homemade Barbecue Sauce
175
155
Yorkshire Pudding with Bacon and Sage
156
Sourdough Dressing with
Roasted Root Vegetables
158
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Serves 8
Splurge
Prep time:
35 minutes
Start-to-finish time:
4 hours, including
resting time for
cooked meat
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Cost:
Moderate
1 hour, 40 minutes,
including resting time
for cooked meat
1. Using a long, narrow knife, insert the blade into the center
of one end the pork and push the knife all the way through
to the other end. Turn the knife to create a pocket about
1 in/2.5 cm in diameter all the way through the roast.
2. Mix together the rosemary, thyme, salt, and pepper. Put
400F/200C/gas 6.
5. In a medium bowl, whisk together 2 tbsp of the olive oil and
2 tbsp of the balsamic vinegar, then add the pears and toss
to coat.
continued...
PORK
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350F/180C/gas 4.
roast, tied
cup/40 g pitted and slivered kalamata olives
2 large garlic cloves, cut into thin slivers
Cost:
Splurge
Prep time:
15 minutes
2. Using a sharp paring knife, make slits all over the entire
surface of the roast and insert the olive and garlic slivers.
Start-to-finish time:
3 to 4 hours, including
resting and chilling time
for the cooked meat
4. Place the veal in the oven and roast it for 15 minutes. Then,
combine the broth and wine and baste the roast with cup/
120 ml of this mixture. Roast the veal for 15 minutes more
and baste with another cup/120 ml of the broth-wine
mixture and pour the lemon juice over the meat.
Leftover tip:
82
SUNDAY ROASTS
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Cost:
Moderate
Prep time:
25 minutes
Start-to-finish time:
1 hour, 30 minutes
400F/200C/gas 6.
2. Trim the lacy stems from the fennel bulbs; place the stems
Add the fennel and potatoes and saut, turning, just until
lightly browned, for about 5 minutes. If necessary, add more
oil. Stir in the remaining herbes de Provence mixture. Place
the pan in the oven and roast the vegetables for 15 minutes.
continued...
POULTRY
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Tomato Salad
Striped Bass
Cost:
Prep time:
35 minutes
Start-to-finish time:
1 hour
Kosher salt
flat-leaf parsley
1 tbsp minced or 2 tbsp torn fresh mint
2 tsp minced or 1 tbsp torn cilantro/fresh
coriander
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Cost:
Inexpensive
Prep time:
10 minutes
Start-to-finish time:
35 minutes
1. Cut off and discard the bases from the Brussels sprouts,
Serve with:
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