Tuesday, March 20, 2012

Sunday dinner dialogues

excuse the dark photo, but I took it with my phone
This weeks Sunday dinner was so good that I could not stop eating...literally. I sat there like a glutteon dipping biscuits inot vinegarette. Menu was basic and full of veggies that would otherwise go bad this week:
roast chicken, not spatchcocked, but coated in herbs and stuffed with lemons and celery.
Polenta coated roast potatoes...recipe below
Salad of mixed greens, sauteed onions, carrots and celery with homemade vingarette (vinegar, olive oil, liquid smoke, garlic, paprika, rosemary and any other herbs to your liking)
Green beans
asparagus tips roasted in olive oil and garlic

Polenta coated roast potatoes:

 Preheat oven 430 degrees

Cut potatoes into small chunks
Boil for 10 minutes

Drain potatoes and toss in a bowl with 4 tbsp dried polenta (corn meal), salt and pepper.

In a pan, sautee 10 cloves of garlic (minced) and 1 spring of rosemary (chopped) until tender.

Toss coated potatoes in sautee pan and let it cook for a minute or two. Then thow on the bottom rack of the oven for 10 minutes, then flip, and cook 10 minutes more.
They should be crispy on the outside and tender inside. Easy and delicious. Try them. YUM!

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