If there is one thing that our friends at America's Test Kitchen know is true, it's that you can roast almost anything. In fact, they are putting the finishing touches on a cookbook focused solely on roasting. Their many hours spent in the test kitchen included roasting not only classic large cuts of meat, but foods like fish and vegetables. Managing Producer Sally Swift talked with Julia Collin Davison and Bridget Lancaster, hosts of America's Test Kitchen. They talked about how they love roasting for both convenience and flavor. They and also shared the recipes for Roast Cod with Artichokes, Olives, and Sun-Dried Tomatoes and Bulgur-Stuffed Roasted Eggplant from the forthcoming ATK cookbook How to Roast Everything.
Sally Swift: I want to talk about roasting things that we don't often roast – things like fish and whole vegetables. But before I have my pointed questions, will you tell us what roasting really is?
SS: It's that dry heat, right? Roasting means being surrounded by dry heat.
SS: You two are a sneaky mothers. That's all I have to say.
SS: Bridget, let's talk about equipment. There are roasting pans; some are sold for ungodly amounts of money. Then there are simple jelly roll pans that work as well. Do they work as well? What would you have us roast in?
SS: Julia, I want to talk about fish because I think people don't roast it very often. Can you tell us what we need to think about when we roast fish – both filets and doing the whole fish?
SS: And when you're doing filets, it's important to have them be the same size.
SS: Bridget, give me an idea of a main dish vegetable roast. You know that has the same kind of oomph as a roast beef or a big piece of chicken.
SS: Particularly with the recipe when you're roasting the cut side of the eggplant, you're getting all that brown that just sounds delicious.
SS: That's right. Heat up those ovens everyone.
After 22 years at the helm of The Splendid Table, Lynne Rossetto Kasper is retiring from the show at the end of 2017. In this video, Lynne looks back at the show's humble beginnings, how the food world has changed during those decades, and some of her favorite guests along the way.
|You are subscribed to email updates from The Splendid Table Stories. |
To stop receiving these emails, you may unsubscribe now.
|Email delivery powered by Google|
|Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States|