Pan-Roasting Made Easy

The Early Show once again teamed up with our friends at Williams-Sonoma, in their New York City flagship store to bring you this series called "Five-Minute Cooking School."

To kick it off, cooking instructor and cookbook author Tori Ritchie offers a lesson on pan-roasting.

CLICK HERE to get her tips. And try the following recipes for Spice-Rubbed Salmon; Herb-Crusted Rack Of Lamb; Pork Loin Chops With Roasted Rhubarb; and Pan-Roasted Turkey Cutlets With Orange Gremolata.

Recipes
Spice-Rubbed Salmon

Toasting the spices in a dry fry pan before grinding intensifies their flavor. Keep a close eye on them and stir constantly so they don't burn.

1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tsp. firmly packed light brown sugar
1 tsp. kosher salt
2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed
2 Tbs. extra-virgin olive oil

Method:
  1. Heat a small fry pan over medium-high heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Grind the spices in a spice grinder or in a mortar with a pestle. Transfer to a small bowl and stir in the brown sugar and salt.

  2. Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour.

  3. Preheat an oven to 400°F.

  4. In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.

  5. Transfer the salmon to warmed plates and serve immediately. Serves 2.

Herb-Crusted Rack Of Lamb
Part of the rib section, a rack of lamb typically includes 8 chops and boasts rich, tender meat. For the best flavor, cook the lamb using high heat until it is medium-rare.

Zest of 1 lemon
4 garlic cloves, finely chopped
1 Tbs. crushed dried rosemary
1 Tbs. crushed dried thyme
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 racks of lamb, Frenched
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges

Method:
  1. In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb, cover and refrigerate for at least 1 hour or up to overnight.

  2. Preheat an oven to 400ºF.

  3. Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan over medium-high heat, warm the 2 Tbs. oil. Add the lamb and cook until browned on both sides, about 7 minutes total. Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130ºF for medium-rare, about 15 minutes, or until done to your liking.

  4. Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside. Serves 4.


Pork Loin Chops With Roasted Rhubarb
Pork loin chops, like beef porterhouse steaks, have both the loin and the tenderloin, separated by the rib bone. In this good springtime dish, they are roasted on a bed of onions and rhubarb that provides a fruity, slightly tart accent. Select firm rhubarb stalks-red or green will do-with bright, glossy skin. Avoid very thick or very thin stalks; both are sometimes stringy. Discard the leaves, which are toxic and should not be consumed.

For the rhubarb:
1 lb. rhubarb, trimmed and cut into slices 3/4 inch thick
1 large yellow onion, thinly sliced
2 Tbs. extra-virgin olive oil
1/4 cup reduced-sodium chicken stock
1/2 tsp. whole allspice, ground
Kosher salt and freshly ground pepper, to taste
1/4 cup firmly packed brown sugar

6 pork loin chops, each 8 to 10 oz. and 1 inch thick
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
1 cup apple juice
1 tsp. cornstarch
1 Tbs. water

Method:
  1. Preheat an oven to 375°F. Butter the bottom of a roasting pan just large enough to hold the chops in a single layer.

  2. To roast the rhubarb, combine the rhubarb, onion, olive oil, stock, allspice, and a sprinkle each of salt and pepper in the prepared pan. Toss to combine and spread the mixture out in an even layer. Cover the pan with aluminum foil and roast until the rhubarb and onion are tender, about 30 minutes. Remove the pan from the oven, uncover and sprinkle the rhubarb mixture with the brown sugar. Stir to distribute the sugar evenly and spread the mixture out again in an even layer.

  3. Remove the pork chops from the refrigerator 20 minutes before roasting. Brush or rub the chops on both sides with the olive oil and season with salt and pepper.

  4. Preheat a large, heavy fry pan over high heat until very hot. Working in batches if necessary, add the chops to the pan and sear for 2 minutes. Turn the chops over and sear for 1 minute. Transfer the chops to the roasting pan, arranging them in a single layer on top of the rhubarb; reserve the fry pan. Roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 150°F for well-done, about 7 minutes. Transfer the chops to warmed plates and cover loosely with aluminum foil.

  5. Pour off any fat from the fry pan, set over medium heat and pour in the apple juice. Bring to a boil and cook until reduced to about 1/3 cup, 4 to 5 minutes. Add any liquid from the rhubarb mixture in the roasting pan to the fry pan and reduce the heat to low.

  6. In a small bowl, dissolve the cornstarch in the water. Whisk the cornstarch mixture into the fry pan a little at a time and simmer until the sauce thickens slightly, 2 to 3 minutes. Add the rhubarb mixture, mix well and heat through. Spoon some of the rhubarb mixture over each chop. Serve immediately. Serves 6.

Pan-Roasted Turkey Cutlets With Orange Gremolata
Boneless turkey cutlets are regularly stocked in the poultry section of supermarkets. Here, they are dipped in beaten egg, coated with bread crumbs, then browned on the stovetop before they are quickly finished in a hot oven. The sauce is inspired by the gremolata of Northern Italy, a mixture of parsley, lemon zest and garlic traditionally used on osso buco. Lemon juice and zest may be substituted for the orange juice and zest.

2/3 cup all-purpose flour
Kosher salt and freshly ground pepper, to taste
  • Tatiana Morales

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