Wednesday, March 16, 2011

Roasted Potatoes with Rosemary

Ingredients:
4-5 yukon gold potatoes
1 bunch asparagus(optional)
1 red onion
3-4 cloves of garlic
1 1/2 tsp salt
2 tsp dried rosemary
3-4 tbsp olive oil

Directions:
Cut potatoes, onion (and if using, asparagus)into 1 inch pieces and toss together.
Add, minced garlic, salt and rosemary.
Toss together with oil.
Transfer to baking dish.
Roast in the oven at 375 F or 180 C for 30 minutes. Transfer to the highest rack. Turn the oven setting to Broil and turn the temperature up to as high as it will go. Roast for 10-15 minutes more, stirring every 4-5 minutes.

Parmesan Fried Chicken

(For the bread crumbs in this recipe I use left over pieces of baguettes. I cut them up into small pieces and let them get stale by just leaving them in an uncovered container for a day or two. Then right before I want to use them I either crush them in a ziploc bag or pulse them in the blender)

2 chicken breast cut into strips
2 cups bread crumbs
1/4 cup Parmesan cheese
1 1/2 tsp salt
fresh ground pepper
2 eggs
1 1/2 tsp lemon juice
1 tbsp cornstarch
oil

Cut up chicken into strips. In a bowl beat eggs together with lemon juice and cornstarch. In a separate bowl mix bread crumbs with cheese, salt and pepper.


Dip strips into egg mixture. Turn to coat. Then dip strips into bread crumbs. Let rest on a plate for 5-10 minutes to allow crumbs to set.

Fry in batches in hot oil over medium heat for 3-4 minutes or until golden brown.

Using tongs, turn strips over and cook on other side for about 3 minutes.

Drain on paper towels.

Place on a baking sheet in oven on a low setting to keep warm.