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By Root 628 0

and cover lightly with foil. Raise the oven temperature to 500° F. When the oven reaches 500° F, let it heat for another 15 minutes, then return the roast to the oven until the desired degree of crust is achieved, about 10 to 15 minutes. Transfer the roast to a cutting board and cover with foil until ready to serve.

Place the roasting pan with its accumulated juices on the cook-top over medium heat and deglaze the pan with 1 cup of water. Allow the liquid to come to a boil, scraping occasionally until any bits stuck to the pan are freed. Add the wine and then transfer the liquid to a gravy separator. Allow five minutes for separation of fat from juice and then pour the liquid (but not the fat) back into the pan. Add the leek and return to a simmer. Stir in the garlic butter and serve over lovely, red slabs of goodness.

Yield: 10 servings

Software:

One 4-bone-in standing rib roast,

preferably from the loin end (for

its higher meat-to-bone ratio)

Canola oil

2 tablespoons kosher salt

1 tablespoon coarsely ground

black pepper

1 cup water

1 cup red wine

¼ cup thinly sliced leek

1 to 2 tablespoons garlic butter or

unsalted butter

Hardware:

Refrigerator thermometer

Roasting pan or unglazed

terra-cotta vessel with lid

Paper towels

Probe thermometer

Heavy-duty aluminum foil

Gravy separator

terra-cotta vessel with lid

Heavy-duty aluminum foil

Gravy separator

A Perfect Baked Potato

This application provides a crisp crust and a tender interior. If you feel the need for speed, you can start the potato in the microwave. Let it cook on high for 9 to 12 minutes, but then finish it in the oven.

Application: Roasting

Preheat oven to 350° F.

Wash the potato with a vegetable brush and dry with paper towels. With the fork, poke holes all over the potato surface. This will allow steam inside the potato to release as it heats, which will result in a great fluffy texture. Pour a small amount of canola oil into a bowl, add the potato and turn until the entire surface is lightly coated with the oil. This not only makes for a slightly crunchy skin, because the oil can get so much hotter than the water inside the potato, it will regulate the moisture. Sprinkle the potato skin with the kosher salt.

Place the potato directly on the rack in the center of the oven. A medium-size russet should be fully cooked in about 1 hour. To check for doneness, give the potato a squeeze (wearing fireproof gloves). If the skin feels kind of crunchy but the meat inside is soft, it’s time to eat.

Yield: 1 perfect baked potato

Software:

1 medium-size high-starch potato

(russet or Idaho)

Canola oil

Kosher salt

Hardware:

Vegetable brush

Paper towels

Fork

Small bowl

Fireproof gloves

Meatloaf

There are a million ways to make meatloaf (another roasted dish that we call “baked”), and I’m not about to say that this is the only way. You can play around with the seasonings all day, you can even trade off some chuck for round. However, I do strongly suggest that you pick out a nice roast at your market, take it to the meat counter, and ask the butcher to grind it for you.

Application: Roasting

Preheat oven to 350° F.

In a large mixing bowl, beat the eggs together. Using your hands, combine the rest of the ingredients and blend together. Now is the time to taste your food so you can adjust the seasonings if necessary. So, heat up a small pan and make a tiny patty of the mixture and cook it. If it tastes good, put the uncooked meat mixture into a 9 x 5-inch loaf pan and bake on a rack over a sheet pan. (If the cooked patty doesn’t taste good, adjust the seasonings, cook, and taste again). Cook for 1 hour and 15 minutes. Once out of the oven allow the meatloaf to rest in the pan on a rack for an additional 10 to 15 minutes. Remove the meatloaf from the pan and discard the rendered fat. Think about your mom, slice and serve.

Yield: 1 to 8 servings, depending on how hungry you are

Note: I always sweat the onions before adding them to a mixture such as this—the taste will