- Clarkson Potter Publishers.
Book Description
Imagine having Martha Stewart at your side in the kitchen,
teaching you how to hold a chef’s , select the very best
ingredients, truss a chicken, make a perfect pot roast, prepare
every vegetable, bake a flawless pie crust, and much more. In
Martha Stewart’s Cooking School, you get just that: a culinary
master class from Martha herself, with lessons for home cooks of
all levels.
Never before has Martha written a book quite like this one.
Arranged by cooking technique, it’s ed at teaching you how to
cook, not simply what to cook. Delve in and soon you’ll be
roasting, broiling, braising, stewing, sautéing, steaming, and
poaching with confidence and competence. In addition to the
techniques, you’ll find more than 200 sumptuous, all-new recipes
that put the lessons to work, along with invaluable step-by-step
photographs to take the guesswork out of cooking. You’ll also
gain valuable in into equipment, ingredients, and every
other aspect of the kitchen to round out your culinary education.
Featuring more than 500 gorgeous color photographs, Martha
Stewart’s Cooking School is the new gold standard for everyone
who truly wants to know his or her way around the kitchen.
Martha Stewart's Prime Rib Roast Prime rib, or standing rib
roast, has long been a mainstay at the holiday table (where it is
often paired with Yorkshire pudding, a British specialty made
from the pan juices and a simple batter of flour, eggs, and
milk). As it is expensive, prime rib should be handled with extra
care. It is imperative that you have an instant-read thermometer
for determining the internal temperature; if allowed to cook too
long, the meat will no longer be a rosy pink inside, the optimal
color for any high-quality roast. Remove the roast when still
rare, as it will continue to cook as it rests, rising as much as
10 degrees in 20 minutes.
Rubbing meat (as well as chicken and fish) with s, spices,
and a bit of oil will add tremendous flavor. Here, the beef is
coated with a mixture of bay leaves, sage, and orange zest, all
familiar holiday flavors. Allowing the meat to "marinate" in the
rub overnight deepens the flavor even more. A similar result is
achieved by simply salting the meat a day or two before roasting,
whereby the salt will have penetrated the meat much like a
brining solution.
Larger roasts such as prime rib, crown roast, and a whole turkey
are started at a high temperature (450-degrees F) to sear the
meat, then the temperature is lowered after 30 minutes to prevent
the outside from burning before the meat is cooked through. The
exterior won't develop a crust right away, but the initial high
heat gives the outside a head start so that it will be perfectly
browned in the end. --Martha Stewart
Prime Rib Roast
For Rub
15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole
leaves for garnish
1/2 cup extra--virgin olive oil
coarse salt and freshly ground pepper
1/3 cup finely grated orange zest (from 2 to 3 oranges)
For Roast
1 three-rib prime rib of beef (about 7 pounds), trimmed and
frenched
Prepare Meat
Stir together crumbled bay leaves, sage, the oil, 1½ teaspoons
salt, and the orange zest in a small . Season with pepper.
Rub mixture all over the beef, coating evenly. Refrigerate
overnight, covered. About 2 hours before you plan to cook the
beef, remove it from the refrigerator. Place beef, side up,
in a roasting pan and allow it to come to room temperature.
Meanwhile, heat the oven to 450-degrees F.
Roast
Cook beef for 30 minutes, then reduce temperature to 350-degrees
F and continue roasting until an instant-read thermometer
inserted into meat (away from ) registers 115-degrees F to
120-degrees F (for rare), about 1 hour to 1 hour 15 minutes
longer. Let rest 20 minutes.
Carve and Serve
Slice meat away from ribs, cutting along the s. Then, slice
meat crosswise to desired thickness. Serve, garnished with whole
sage leaves.
Martha Stewart is the author of dozens of bestselling books on
cooking, entertaining, gardening, weddings, and decorating. She
is the host of The Martha Stewart Show, the Emmy-winning, daily
national syndicated program, and founder of Martha Stewart Living
Omnimedia, which publishes several magazines, including Martha
Stewart Living; and produces Martha Stewart Living Radio, channel
112 on SIRIUS Satellite Radio.