a (short) love letter to Lynn Rosetto Kasper

Lrk
As heard today on the Splendid Table:

“Take a pound of garlic, don’t even peel it, just get rid of the dirt and the roots. Crush it in the food processer, stuff it inside a duck, a goose, or a chicken. Leave it in the fridge over night. And then, roast the bird, very slowly, with that garlic inside of it. Now, you’re not going to eat the garlic, you’re going to throw it out, but you’re going to have a bird that’s so beautifully perfumed, subtly, with garlic. It’s just a little trick, but it’s got that hearty, lush flavor you need in the winter.” (roughly transcribed)

A pound of garlic to subtly perfume a bird! I’m in love. I mean, I loved the show before but now I am head-over-heel IN LOVE.

If you don’t live in America you may not have heard of Lynn Rosetto Kasper, the host of Public Radio’s The Splendid Table. She has such a way with describing food on that show. In her voice food is not just beautifully delicious, but bee-YOO-ti-fully DEE-LI-cious. This must be what food porn sounds like. She often has interesting people on the show: the one I heard today included David Kamp, the author of The United States of Arugula, talking about his interview with the Japanese chef who invented the California Roll, and Alex Kapranos of Franz Ferdinand, talking about his book, Sound Bites, about eating while on tour, among others.

The best part of the show for me is when regular people call in with random food questions and Lynn just riffs off these recipes – like Ella Fitzgerald scatting, except this is food. You take a loin of pork, she’d say,…and you do this to it…and add that…and cook it this way…and be careful with that thing – improvising and relishing it as she goes along. You can practically taste her words. It’s just marvelous. It’s radio at its best. And, as I’d like to think, Lynn at her best.

I’m in love. Now, let me go see about that pound of garlic…

(Picture swiped from her website.)

P.S. Here’s the link to the podcast for those who can’t listen in on the radio.

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

13 Responses to “a (short) love letter to Lynn Rosetto Kasper

  • Fuji Mama said:
    February 3rd, 2008 at 6:01pm

    Listening to Lynn’s show is one of the things I miss most about being in the US! I would always be SO hungry after having a listen.

  • casey said:
    February 3rd, 2008 at 6:07pm

    OMG that sounds so wonderful –doing it soonest. Can’t beieve I’ve never istened to her show but cerainly will from now on. Great simile: like Ella scatting.

  • Meghan said:
    February 3rd, 2008 at 9:14pm

    Fuji Mama – If you have an Itunes account, you can download her podcasts for free. (Geez, that makes me sound like Lynn’s ads on the show.) It’s how I listen to her shows. I think you can also download them from their website.

  • beastmomma said:
    February 3rd, 2008 at 11:39pm

    I also subscribe to the mailing lists and I really enjoy the recipes that she sends. Reading her writing is similiar to hearing her voice.

  • sabina said:
    February 4th, 2008 at 10:23pm

    i love listening to podcasts while hiking with my dog. she is just so lovely and full of great tips. the listener call in portion of the show is so gracious, she never condescends, but enlightens and inspires, as it should be. thanks for spreading the word.

  • EB said:
    February 5th, 2008 at 1:32pm

    The Ella Fitzgerald of recipes??? Brilliant… and perfect. I have a deep love of her voice. She truly excites me about food– her passion just oozes through the speakers.

  • Robyn said:
    February 8th, 2008 at 6:47pm

    I’ve never heard the show but I’ve been cooking from her book ‘The Italian Country Table’ for years. It is as essential a book on Italian home cooking as Marcella Hazan’s is on Italian cuisine in general.

  • Tags said:
    February 12th, 2008 at 11:54am

    Another subtle flavor for roasted chicken you might like – use a potato peeler to peel a lemon rind (no pith please) and put it under the skin with fresh-ground nutmeg and a few dashes of Angostura bitters.
    Meow!

  • Miss Ginsu said:
    February 15th, 2008 at 7:33pm

    Oh yes! I’m also a huge fan of the divine Ms. Casper. So enthusiastic! So passionate! I love the way she makes listeners feel empowered to play with their cooking. A recipe in her hands becomes an inspiring suggestion rather than a set of mandates.

  • Eric said:
    March 14th, 2008 at 7:06pm

    Lynne’s show is AWESOME and a highlight of my weekend. It is on Sunday afternoon here in NC, I wish it was on Friday so I could go shopping Saturday morning and cook all day long!

  • Tiffany Pendant said:
    February 8th, 2010 at 10:21pm

    Well!!! I thought I always made the best chicken soup until now. I followed your recipe to a T except I did add a qt of Wolfgang Pucks chicken stock (sorry – I just can’t break away from the stuff) I loved the touch of curry but I believe the secret to your recipe is the bones! Never have I ever extracted so much flavor in my soup. I’m a believer. I also agree about the fat. I only skimmed the foam but left the fat – something I’ve been always told to do but NO MORE! This soup has so much flavor I believe it is better than restaurant quality. Thank you so much for posting it. Now I’m gearing up to make your awesome Pad Thai now that I have all the ingredients bought.

  • Ivannaken said:
    August 30th, 2011 at 10:36pm

    I pictured her with dark hair, maybe a little longer, more lipstick..

  • Ivannaken said:
    August 30th, 2011 at 10:37pm

    But the eyebrows are right on.

Leave a Reply