|Top Loin Roast with Garlic-Herb Butter|
Once I found the Cooking Channel and the WETA channel here in Washington, D.C., I really just stopped watching any other food channel, network, or shows altogether. It is on these channels that I've found shows taped in Florence and Toronto, old Jacques and Julia episodes, even Jose Andres cooking right here in the District. Celebrity chefs do get their share of the spotlight, but it has been the unknown or little known kitchen stars that have really caught and maintained my attention.
I first watched this roast prepared on one episode of Cook's Country (the televised aspect of Cook's Illustrated). It looked so succulent and juicy that I began keeping a pen and paper near the television so I was prepared for when it aired again (to view the show's recipes on their website you must be a paying member, I didn't trust any of the Google searches I came up with for some reason and I do not have DVR or TiVo). The next few times it aired, I only caught the very end of the episode, to my watering mouth's dismay. I was finally lucky enough (and so ridiculously excited) to have a co-worker log into her husband's Cook's Illustrated account so I could print out recipe after recipe, to my little heart's content.