Julia & Bridget

Join CPTV for a tasty and entertaining evening with Julia Collin Davisonand Bridget Lancaster, hosts of the popular national cooking series America’s Test Kitchen!

When: Monday, April 23, 2018 at 6 p.m.
Where: The Pond House Cafe in West Hartford, CT

Enjoy a wine and appetizer reception, followed by a “Behind the Scenes” look at America’s Test Kitchen with Julia and Bridget. Plus, see a fabulous Test Kitchen demonstration, with time for a Q & A session at the end!

Ticket Information

For $60, receive:

  • A ticket to the event
  • A “Swag Bag” including 12 recipes and other surprises

For $90, receive:

  • A ticket to the event
  • A “Swag Bag” including 12 recipes and other surprises
  • A companion book
  • A pass for a Meet & Greet Dessert Reception, book signing, and photo op

For tickets, CLICK HERE>>

Enjoy a fabulous evening, all while supporting CPTV!


America’s Test Kitchen is the most popular how-to-cook show on television. It airs on CPTV Saturdays at 2 p.m. as part of CPTV’s regular Saturday Afternoon Cooking Show Block.


Enjoy a Recipe, Courtesy of America’s Test Kitchen

Beef Tenderloin with Smoky Potatoes and Persillade Relish
Serves 6 to 8

NOTES:
-Use extra-small red potatoes measuring less than 1 inch in diameter.
-Center-cut beef tenderloin roasts are sometimes sold as Châteaubriand.

Beef and Potatoes

  • 1 (3-pound) center-cut beef tenderloin roast, trimmed
  • Kosher salt and pepper
  • 1 teaspoon baking soda
  • 3 tablespoons extra-virgin olive oil
  • 3 pounds extra-small red potatoes, unpeeled
  • 5 scallions, minced
  • 4 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1/2 cup water

Persillade Relish

  • 3/4 cup minced fresh parsley
  • 1/2 cup extra-virgin olive oil
  • 6 tablespoons minced cornichons plus 1 teaspoon brine
  • 1/4 cup capers, rinsed and chopped coarse
  • 3 garlic cloves, minced
  • 1 scallion, minced
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

1. For the beef and potatoes: Pat roast dry with paper towels and tie with kitchen twine at 1 ½ inch intervals. Combine 2 ¼ teaspoons salt, 1 teaspoon pepper, and baking soda in small bowl. Rub salt mixture evenly over roast and let stand for 1 hour. After meat has rested for 45 minutes, adjust oven rack to middle position and heat oven to 425 degrees.

2. Heat 2 tablespoons oil in 16-by-12-inch roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. Add potatoes, scallions, garlic, paprika, 1 teaspoon salt, and ¼ teaspoon pepper and cook until scallions are softened, about 1 minute. Off heat, stir in water, scraping up any browned bits. Transfer roasting pan to oven and roast potatoes for 15 minutes.

3. Brush remaining 1 tablespoon oil over surface of roast. Remove roasting pan from oven, stir potato mixture, and lay beef on top. Reduce oven temperature to 300 degrees. Return pan to oven and roast until beef registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes, rotating roasting pan halfway through cooking.

4. For the Persillade Relish: While beef roasts, combine all ingredients in bowl.

5. Remove pan from oven. Transfer roast to carving board, tent with aluminum foil, and let rest 15 minutes. Cover potatoes left in pan with foil to keep warm. Remove twine from roast, slice into ½-inch-thick slices, and serve with potatoes and relish.



Leave a Reply

You must be logged in to post a comment.