I was reading more about roasting in Think Like A Chef. I didn’t realize how versatile this technique is (or how much I was using it). Roasting, being defined as cooking with a dry heat, can be done on the cooktop or in the oven. Either way, a crust is developed that is crisp in texture and has a wonderful caramelized flavor.
Potatoes, chicken, carrots, beef. You name it; you can roast it. Thicker cuts necessitate a transfer from cooktop to oven, to ensure everything is thoroughly cooked but, I like to work with cuts that I can complete over an open flame. Watch the transformation, from start to finish. Watching, listening and smelling the cues of the ingredient’s progress is what makes roasting fun for me.
You probably recognize the dish above; it’s one of my favorites. A few simple ingredients that marry well together. Roasted chicken with garlic, olives, tomatoes and rosemary on mashed potatoes.