COOKBOOK REVIEW: AMERICA'S TEST KITCHEN/HOW TO ROAST EVERYTHING
Kalamata olives, sun-dried tomatoes, fresh basil. You’re speaking my love language. I got my new America’s Test Kitchen Cookbook in the mail and this recipe immediately caught my eye. All of my favorite ingredients, one dish, super easy, super tasty.
If you know me, you know I’m more of a baker. I can make cinnamon rolls and scones and pies with my eyes closed but hand me 5lbs of beef short ribs and I’m clueless. There’s a few people I trust for advice when I work up the courage to really roll my sleeves up and get serious in the meat department: my mom and America’s Test Kitchen. I mean, who else can you ask how to properly cut up a whole chicken? (Yes, that’s even in the book!)
If you’re like me and enjoy simple, hearty dinner recipes that are easy to follow and easier still to eat, then I highly recommend this cookbook “How To Roast Everything”. And when they say everything, they do mean everything. I was pleased to even see a chapter on vegetables & fruit. (Rum-glazed roasted pineapple, anyone?)
And if you’re all about the sides in your meals, they’ve got you covered there as well. (Roasted mushrooms with Parmesan and pine nuts? YUM)
This book is so jam-packed with delicious dinner ideas it will probably become a permanent fixture on my kitchen counter for the next few months.
*Please note that in the photos I am indeed using a cast iron skillet. I do not recommend using cast iron for this recipe as (maybe you already knew this-I didn’t!) artichokes don’t react well to cast iron. They turn a most unappetizing gray after a few minutes! But I’ll be honest, the last few weeks have been chaos with moving, remodeling and all of my kitchen packed into boxes. Not to mention the oven out in the middle of the floor. So when I cooked this meal, I unwittingly grabbed what was most handy and something I use so often for so many dishes—my cast iron skillet. Don’t make my mistake! I love my cast iron skillet but it’s going to have to sit this recipe out next time.
You will need:
9x13 baking dish
3 cups jarred whole baby artichokes packed in water, halved, rinsed and patted dry
¾ cup oil-packed sun-dried tomatoes, drained, ¼ oil reserved
Salt & Pepper
½ cup pitted kalamata olives, chopped coarse
1 teaspoon grated lemon zest, plus 1 Tablespoon juice
4 (6-to 8 –ounce) skinless cod fillets, 1 to 1 ½ inches thick
2 Tablespoons chopped fresh basil
Preheat oven 450F degrees.
Toss artichokes with 2 Tablespoons tomato oil in a bowl, season with salt and pepper and spread into your baking dish. Roast until lightly brown, about 15 minutes.
Remove from oven and stir in olives, lemon zest, tomatoes, and 1 Tablespoon tomato oil.
Pat the cod dry with paper towels and nestle into the veggies.
Brush cod with remaining 1 Tablespoon tomato oil and season with salt and pepper.
Roast until cod flakes apart when gently prodded with a knife an registers 140 degrees- about 15 to 18 minutes.
Drizzle with lemon juice and sprinkle with basil.
Instead of jarred artichokes you can use 18oz. frozen artichoke hearts, thawed and patted dry.
Instead of cod you can use halibut or haddock.