Sunday Roasts: A Year’s Worth of Mouthwatering Roasts

Betty Rosbottom
Chronicle Books (2011)
ISBN 9780811879862
Reviewed by Irene Watson for Reader Views (10/11)

 

The back-to-basics and family values are coming back after a couple decades of hiatus.  Along with that, family gatherings with Mom cooking the “Sunday roast” are starting to emerge so Betty Rosbottom’s cookbook “Sunday Roasts” is timely.  It has been a long time since I actually made a roast and I was excited to try out the recipes that Rosbottom presents.

For the purpose of the review we are asked to test three recipes.  I was delighted to test “Crown Roast of Pork with Tarragon-Mustard Butter.”  The recipe calls for the crown to have 16 ribs, making it a huge recipe, but I went for it anyway.  Four large garlic cloves were sliced thin and inserted into the rack and then bushed with the “Tarragon-Mustard Butter” (recipe included).  While the roast was resting, I made a sauce of drippings and broth.  For serving, I sliced the roast, drizzled the sauce on top and then placed a dollop of butter on top.  Oh my, not only did the presentation look good, it was delicious!  I served the roast with French cut green beans and a salad of tomatoes and cucumbers.  The leftovers, heated in the microwave, were just as good.
 
The second recipe I tested was “Bistro Roast Chicken with Garlic, Onions, and Herbs.”  Using a roasting chicken of about 7 pounds, I filled the cavity with fresh parsley, rosemary and thyme sprigs.  Herb butter was spread under the skin of the breast and legs. Onion wedges were placed around the chicken on the rack and sprinkled with salt and pepper.  After about 1/2 hour garlic cloves were scattered over the onions and everything was brushed with herb butter.  Sauce was made from the drippings.  This was one of the best roast chicken dishes I’ve eaten.  I loved using herb butter under the skin of the chicken.  The flavor seeped into the meat giving it moisture as well as wonderful taste.  I will definitely make this one again.

The third recipe I tested was “Pepper-Crusted Sirloin Roast with Horseradish Crème Fraiche.”  This was the best! The Horseradish Crème Fraiche was awesome and we ended up running out. The roast crusted very well and the cooking time was exactly right.  I served this dish with mashed potatoes and asparagus.  Yummmm!

One of the pluses of “Sunday Roasts” is that it has the number of servings, prep time, and start-to-finish time.  But, the thing I like best is the “cost” factor.  Rosbottom indicates whether it’s splurge, moderate, or inexpensive.

I do recommend this cookbook, “Sunday Roasts,” to those that want to make special dinners knowing that extra time and effort will need to take place.  I can guarantee it will be well worth it, especially when you see the satisfied looks and exuberant smiles on the recipients.

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