Authors: Betty Rosbottom
photographs by susie cushner
For Mary Francis, Emily Bell, and Diana Tindall. With gratitude for sharing your creativity, your talents, and most especially your friendship.
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!
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
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
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
“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
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
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
Cranberry and Dried Cherry Chutney