Sunday Roasts (18 page)

Replace the milk with buttermilk and stir in 1 tbsp whole-grain Dijon mustard.

Stir in 7 oz/200 g creamy goat cheese (at room temperature) when you add the leeks. Replace the parsley with 1½ tsp fresh minced thyme.

For this scrumptious gratin, three layers of sliced Yukon golds, each coated with crème fraîche and heavy cream and seasoned with a hint of thyme, are baked until crisp and golden on top and fork-tender beneath. This dish can be made completely in advance, and then reheated quickly at serving time.

Serves 8

COST
: Moderate

PREP TIME
: 15 minutes

START-TO-FINISH TIME
: 1 hour, 30 minutes, including resting time for the gratin

1 tbsp unsalted butter for greasing the baking dish

1½ cups/360 ml crème fraîche

1/3 cup/75 ml heavy/double cream

3 lb/1.4 kg Yukon gold potatoes, peeled and cut into 1/8-in-/3-mm-thick rounds

Kosher salt

Freshly ground black pepper

1½ tsp dried thyme leaves

1.
Arrange a rack at center position and preheat the oven to 400°F/200°C/gas 6.

2.
Butter a 3½- to 4-quart/3.3- to 3.8-L oven-to-table baking dish generously (a 9-by-13-in/23-by-33-cm dish works well).

3.
In a medium bowl, whisk together the crème fraîche and the cream.

4.
Arrange one-third of the potato slices in the bottom of the prepared pan, overlapping them slightly. Season them generously with salt and pepper and with ½ tsp of the thyme. Spread one-third of the crème fraîche mixture over the potatoes. Repeat to make two more layers.

5.
Bake for 30 minutes, then reduce the heat to 350°F/180°C/gas 4 and cook until the potatoes are tender when pierced with a sharp knife and the top is golden brown, for about 25 minutes more. Let rest for 20 minutes before serving. (The gratin can be prepared 4 hours ahead; cool, cover loosely with foil, and leave at cool room temperature. Reheat, uncovered, in a preheated 350°F/180°C/gas 4 oven until hot, for about 15 minutes.)

SERVE WITH
: This gratin makes a tempting side to many of the beef roasts in Chapter 1, especially Beef Tenderloin with Roasted Shallots, Bacon, and Port and Beef Tenderloin Stuffed with Spinach, Mascarpone, and Sun-Dried Tomatoes . It also complements Ham with an Orange Marmalade Glaze and Rhubarb Chutney and Roast Veal with Tarragon-Mustard Butter .

This gratin is composed of two layers of sautéed zucchini slices with a single layer of sliced tomatoes tucked in between. The vegetables are topped with a fresh bread crumb and Parmesan mixture, and then dotted with bits of feta cheese. When baked, the zucchini and tomatoes soften and meld into each other, while the crust becomes golden and crisp. For those who love to cook in advance, this dish is a dream. It can be assembled and baked several hours ahead, then reheated when needed.

Serves 4 to 6

COST
: Inexpensive

PREP TIME
: 20 minutes, including making the fresh bread crumbs

START-TO-FINISH TIME
: 1 hour, 15 minutes, including time for the gratin to rest

About ½ cup/120 ml olive oil

2 lb/910 g (about 6 medium) zucchini/courgette

1 lb/455 g tomatoes

Kosher salt

Freshly ground black pepper

1½ tsp dried crushed rosemary (see cooking tip)

6 tbsp/23 g fresh bread crumbs, preferably made from a baguette or peasant bread without crusts (see cooking tip)

6 tbsp/45 g grated Parmigiano-Reggiano cheese

1/3 cup/55 g crumbled feta

2 tbsp pine nuts (optional)

Fresh rosemary sprigs, for garnish (optional)

1.
Arrange a rack at center position and preheat the oven to 425°F/220°C/gas 7. Oil a large (2 quart/2 L) baking dish with some of the olive oil.

2.
Trim and discard the ends from the zucchini/courgette and cut them into slices ¼ in/6 mm thick. Stem the tomatoes and cut them into slices ¼ in/6 mm thick.

3.
Set one extra-large frying pan over medium heat and add about 2 tbsp oil or enough to coat the bottom of the pan. When hot, add enough zucchini/courgette slices to the pan to fit snugly in a single layer. Cook, turning several times, until the slices are well browned on both sides and very tender when pierced with a knife, for about 8 minutes. Remove and drain on paper towels/absorbent paper. Repeat with the remaining zucchini/courgette, adding more oil to the pan as needed.

4.
Arrange half of the zucchini/courgette slices, slightly over-lapping, in the baking dish; salt and pepper them, then sprinkle with ½ tsp of the rosemary. Arrange the tomato slices, slightly overlapping, over the zucchini/courgette. Salt and pepper them, then sprinkle with ½ tsp rosemary. Make a final layer with the remaining zucchini/courgette. Salt and pepper them and sprinkle with the remaining rosemary.

5.
For the topping, combine the bread crumbs and Parmigiano cheese in a bowl and spread over the vegetables. Dot with feta, and, if you like, sprinkle with pine nuts. Drizzle the gratin with 1 tbsp of olive oil. Bake until the vegetables are tender and the topping is golden and crisp, for about 20 minutes. (The gratin can be prepared 3 hours ahead; cool, then cover loosely with foil and leave at cool room temperature. Reheat in a preheated 350°F/180°C/gas 4 oven for about 15 minutes. Cover the top loosely with foil if it starts to brown too much.)

6.
Cool the gratin for 10 minutes before serving. Garnish the gratin with some fresh rosemary sprigs, if desired.

SERVE WITH
: This gratin makes a fine garnish to roast lamb, veal, chicken, or fish. Try it with Roast Veal with Tarragon-Mustard Butter or Chicken Quarters Roasted with Lemons and Green Olives .

Although this dish calls for only a few ingredients, it delivers big, robust flavors and can be prepared almost completely in advance. The diced squash can be roasted several hours ahead so that at serving time all that is necessary is to arrange the cubes on a platter and sprinkle them with crumbled goat cheese, chopped walnuts, and minced parsley. My local supermarkets sell butternut squash that is already peeled and halved, and if you can find it in this convenient form, it will shave a good amount of time off the prep.

Serves 6

COST
: Moderate

PREP TIME
: 20 minutes if you purchase peeled butternut squash; 40 minutes if you peel and cube it yourself

START-TO-FINISH TIME
: 55 minutes to 1¼ hours

3 tbsp olive oil

3 lb/1.4 kg butternut squash, peeled and cut into 1-in/2.5-cm dice to make 8 cups (see market note)

Kosher salt

Freshly ground black pepper

½ cup/55 g walnuts, toasted and coarsely chopped (see cooking tip)

½ cup/115 g goat cheese, crumbled

2 tbsp minced flat-leaf parsley

1.
Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.

2.
Brush a heavy, rimmed baking sheet/tray with 1 tbsp of the oil. Spread the cubed squash in a single layer on the baking sheet/tray. Drizzle the remaining 2 tbsp oil over the squash, and toss to coat well. Season with 1 tsp salt and several grinds of black pepper.

3.
Roast the squash, stirring every 10 minutes, until it is tender when pierced with a knife and browned around the edges, for about 35 minutes or longer. Remove and set aside. (The squash can be roasted 1 day ahead. Cool, cover, and refrigerate. When ready to serve, reheat in a 350°F/180°C/gas 4 oven until warm, for about 15 minutes.)

4.
Place the roasted squash cubes on a serving platter and sprinkle with walnuts, goat cheese, and parsley.

SERVE WITH
: This dish is particularly good with roast poultry. Try it with Golden Cider-Roasted Turkey , “Never Fail” Roast Turkey with Shallot Pan Gravy , or with Cornish Hens with Orange-Cherry Sauce .

MARKET NOTE
: Look for peeled butternut squash in the produce section of the supermarket. About 40 oz/1.2 kg of this peeled squash should yield 8 cups. If you buy a whole squash, look for one that weighs 2½ to 3 lb/1.2 to 1.4 kg, before peeling.

COOKING TIP
: To toast the walnuts, spread them on a rimmed baking sheet/tray and place in a preheated 350°F/180°C/gas 4 oven until lightly browned and fragrant, 5 to 6 minutes. Watch carefully so that they do not burn. Remove and cool.

I was stunned at Thanksgiving several years ago when I saw family members filling their plates not only with seconds of turkey and dressing, but also with mounds of roasted carrots and parsnips—a humble combination of vegetables if ever there were one. This side dish could not be easier to prepare. The root vegetables need only a half hour in the oven to become charred on the outside and silky smooth inside. They’re finished with a glaze made with honey, butter, and balsamic vinegar.

Serves 8

COST
: Inexpensive

PREP TIME
: 20 minutes

START-TO-FINISH TIME
: 55 minutes

2 lb/910 g slim carrots, peeled and halved lengthwise

2 lb/910 g slim parsnips, peeled and halved lengthwise

6 tbsp/90 ml olive oil, plus 1 to 2 tbsp more as needed

Kosher salt

Freshly ground black pepper

1½ tbsp unsalted butter

1½ tbsp honey

1 tsp balsamic vinegar

1.
Arrange one rack at center position and another at a lower position and preheat the oven to 400°F/200°C/gas 6. Line two large, rimmed baking sheets/trays with foil.

2.
Divide the carrots and parsnips evenly between the pans. Drizzle the vegetables in each pan with 3 tbsp olive oil, and then stir with a wooden spoon until vegetables are coated. Add 1 to 2 tbsp more oil if needed. Season the vegetables with 1 tsp of salt and several grinds of pepper.

3.
Roast the vegetables, stirring with a wooden spoon every 10 minutes, until slightly charred on the outside and tender when pierced with a knife, for 30 to 35 minutes. After 20 minutes, reverse the pans top to bottom. When done, remove and cover the vegetables loosely with foil to keep them warm. (The vegetables can be prepared 4 hours ahead; cool to room temperature and cover loosely with foil. Reheat uncovered in a 350°F/180°C/gas 4 oven for about 10 minutes.)

4.
In a small saucepan set over medium heat, melt the butter, then remove the pan from the heat, and stir in the honey and vinegar. (The sauce can be prepared 4 hours ahead; leave at cool room temperature; reheat over medium heat, stirring constantly.)

5.
Transfer the carrots and parsnips to a serving platter. Taste and season with more salt and pepper if needed. Drizzle the honey mixture over the vegetables and toss gently.

SERVE WITH
: This colorful dish makes a great side for Golden Cider-Roasted Turkey , “Never Fail” Roast Turkey with Shallot Pan Gravy , and Cornish Hens with Fennel and Fingerlings .

Three unlikely cohorts--assertive Brussels sprouts, salty bacon, and sweet apples--combine to make this winning side dish. The humble sprouts acquire a surprising and delicious flavor when paired with the sautéed apples and bacon. Even the pickiest eaters will find this cold-weather vegetable tempting prepared this way.

Serves 4

COST
: Inexpensive

PREP TIME
: 10 minutes

START-TO-FINISH TIME
: 35 minutes

1 lb/455 g Brussels sprouts

Kosher salt

4 or 5 thick bacon slices (about 4 oz/115 g), cut crosswise into ½-in/12-mm pieces

1½ tbsp unsalted butter

2 large Golden Delicious apples, peeled, halved, cored, and cut into 1-in/2.5-cm cubes

1½ tbsp minced flat-leaf parsley (optional)

1.
Cut off and discard the bases from the Brussels sprouts, then halve the sprouts. Bring a large pot of water to a boil and add the sprouts and 2 tsp salt. Cook until the sprouts are tender but not mushy when pierced with a small, sharp knife, for 8 to 10 minutes or longer. (Cooking time can vary depending on the size of the Brussels sprouts.)

2.
Drain the sprouts in a colander, then place them (still in the colander) under cold running water until completely cool. Pat them dry and set aside. (Brussels sprouts can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)

3.
Sauté the bacon in a large, heavy frying pan over medium heat until browned and crisp. Remove it with a slotted spoon to drain on paper towels/absorbent paper. Pour off and discard all but 2 tsp of the drippings in the pan. Return the pan to medium heat and add the butter. When hot, add the apples and cook, turning often, until softened and just lightly browned, for about 5 minutes. Add the Brussels sprouts and bacon to the frying pan. Stir and cook until all ingredients are heated through, for 2 to 3 minutes. Season with salt.

4.
Mound the vegetables in a serving bowl and, if desired, sprinkle with parsley. Serve hot.

SERVE WITH
: This vegetable combo is good with roasted turkey, chicken, and pork. Try it with “Never Fail” Roast Turkey with Shallot Pan Gravy or Crown Roast of Pork with Tarragon-Mustard Butter .