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Bacon Quentin - All about roasting : a new approach to a classic art

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Overview: A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.

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BUTTERFLYING PORK TENDERLOIN SEASONING ONE-HOUR ROSEMARY RIB ROAST - photo 1

BUTTERFLYING PORK TENDERLOIN SEASONING ONE-HOUR ROSEMARY RIB ROAST - photo 2

BUTTERFLYING PORK TENDERLOIN SEASONING ONE-HOUR ROSEMARY RIB ROAST - photo 3

BUTTERFLYING PORK TENDERLOIN ()

SEASONING ONE-HOUR ROSEMARY RIB ROAST In memory of my father E W Dann - photo 4

SEASONING ONE-HOUR ROSEMARY RIB ROAST ()

In memory of my father E W Dann Stevens who loved to gather around the - photo 5

In memory of my father,
E. W. Dann Stevens,
who loved to gather around the table.

CONTENTS

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A S YOU MASTER THE TECHNIQUE OF ROASTING YOU WILL DISCOVER THAT A PERFECTLY - photo 6

A S YOU MASTER THE TECHNIQUE OF ROASTING, YOU WILL DISCOVER THAT A PERFECTLY COOKED ROAST NEEDS NO EMBELLISHMENT. IN FACT, A PERFECTLY cooked roast often deserves no embellishment. Its almost a matter of respect, especially if you make the effort to buy top-quality, humanely raised meat and poultry. I realize, however, that there are times when we all crave a little something extraa little pizzazz on the plate. For these instances, you have two options. The first is to make a pan-sauce or gravy from the drippings left in the roasting pan. Youll find examples of these throughout the book and an explanation of how to improvise on . Your second option is to make what I call go-withs a variety of boldly flavored relishes, pestos, flavored butters, vinaigrettes, seasoned salts, and dips that complement the savory taste of roasted foods. Go-withs are made separately from whatever youre roasting and have the advantage of being hugely versatile. The following charts list all the go-withs in the book, along with suggestions for alternate pairings.

Salsas, Pestos, Relishes, and Condiments

GOES WITH...

ALSO GOOD WITH...

Arugula-Pistachio Pesto,

Salmon

Other fish, pork, poultry, steak

Blue Cheese Dip,

Chicken wings

Steak, hamburgers, oven fries

Celery Leaf Salsa Verde,

Striped bass

Other fish, pork, poultry

Charmoula,

Lamb chops

Other lamb, beef, pork

Chimichurri,

Tri-tip steak

Other beef, lamb, poultry, fish

Coriander-Fennel Salt,

Oven fries

Other roasted vegetables

Dukkah,

Roasted roots

Other roasted vegetables

Fig, Mint, and Pine Nut Relish,

Rack of lamb

Chicken, pork

Garlic-Chile Mayonnaise,

Oven fries

Burgers, steaks, tuna

Steak

Burgers

Hot-and-Sweet Soy-Cilantro Sauce,

Striped bass

Other fish, shellfish, chicken

Roasted Applesauce with Thyme,

Pork

Chicken

Roasted Corn, Tomato, and Black Bean Salad/Salsa,

Burgers

Chicken

Roasted Lemon Chutney,

Fish

Chicken, pork

Romesco Sauce,

Roast chicken

Other poultry, potatoes

Sweet-and-Sour Golden Raisin Relish,

Swordfish

Other fish, poultry

Tomato-Orange Relish,

Trout

Other fish, poultry

Tunisian-Style Harissa,

Goat

Poultry, beef, lamb, pork

Wasabi-Ginger Mayonnaise,

Tuna

Other fish, oven fries

Vinaigrettes

GOES WITH...

ALSO GOOD WITH...

Black Olive, Orange, and Mint Vinaigrette,

Chicken thighs

Other poultry, salmon, lamb

Cumin-Mint Vinaigrette,

Beets

Other vegetables, chicken

Green Olive Vinaigrette,

Tuna

Chicken, lamb, beef

Kalamata Vinaigrette,

Broccoli

Chicken, lamb

Tomato-Fennel Vinaigrette,

Lamb

Seafood, chicken, pork

Sauces

GOES WITH...

ALSO GOOD WITH...

Barnaise Sauce,

Chateaubriand

Other beef, fish

Creamy Mustard Sauce,

Tenderloin

Other beef, pork

Horseradish Cream Sauce,

Roast beef

Other beef, burgers, pork

Shallot and Port Wine Sauce,

Tenderloin

Other beef, lamb

Flavored Butters

GOES WITH...

ALSO GOOD WITH...

Blue Cheese and Chive Butter,

Steak

Other beef, chicken

Chive-Shallot Butter,

Salmon

Other fish, shellfish, steak

M OST AMERICAN COOKS USE A STANDARD SYSTEM OF MEASURING LIQUID BY TEASPOONS - photo 7

M OST AMERICAN COOKS USE A STANDARD SYSTEM OF MEASURING LIQUID BY TEASPOONS, TABLESPOONS, CUPS, AND QUARTS. WHEN IT comes to dry measure, the customary U.S. system is again one of spoons and cups, but since weight is the most reliable measure for dry measure, many cooks (especially bakers) choose to measure dry ingredients by weight. For instance, 1 cup of flour can weigh between 3 and 5 ounces, depending on the climate and method of filling the cup measure, whereas 4 ounces of flour will always be the same.

When converting a recipe from U.S. measure to imperial or metric, its important to use a little basic kitchen sense. For example, the exact equivalent of 1 cup of water is 236.5 milliliters. In all but the most exacting kitchen laboratories, this amount can be interpreted as 250 milliliters. Likewise, if a recipe calls for 1 pound of peaches, and the market sells them in kilo (500 gram) sacks, theres no need to fuss around trying to weigh out 453 grams of peaches. The key is to be consistent and follow the spirit of the recipe.

The Standard Gradated System of U.S. Measures

1 teaspoon

1 tablespoon = 3 teaspoons

cup = 4 tablespoons

cup = 8 tablespoons

1 cup

1 pint = 2 cups

1 quart = 4 cups

1 gallon = 4 quarts

Liquid Measures

EXACT CONVERSION: 1 fluid ounce = 29.57 milliliters

Weight Equivalents EXACT CONVERSION 1 ounce 2835 grams Oven - photo 8

Weight Equivalents

EXACT CONVERSION: 1 ounce = 28.35 grams

Oven Temperatures To convert temperature from Fahrenheit to Celsius subtract - photo 9

Oven Temperatures To convert temperature from Fahrenheit to Celsius subtract - photo 10

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