Brent's Food Blog

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Archive for the ‘Potato’ Category

Lemon-Herb Chicken w/ Roasted Red Potatoes

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This is the meal that seemed like it would never happen! Busy weekends and busy weeknights kept thwarting this lovely meal. The chicken turned out absolutely fantastic and the potatoes were pretty good too. Maybe it was the fresh rosemary I snipped from the neighbors’ bush. Served with a fresh mixed green salad and steamed broccoli, because Katie (ESC) insists I have veg-et-ables.

Tangy Lemon-Herb ChickenThe potatoes take the longest, so wash, cut and quarter them first. Put a piece of tinfoil in a roasting dish underneath the potatoes (makes it easier to clean! — another wonderful ESC idea). Drizzle the oil over all potatoes then push them around so they glisten with oil. Mix the spices together and sprinkle over the potatoes. Pushing them around the pan again to get evenly coated. Cover with tinfoil and stick the whole thing in the oven. Originally I had planned to also make a brown rice pilaf to go with this, however ESC convinced me otherwise when I forgot to start it when I started the potatoes. So, with no rice pilaf cooking, I let the potatoes cook covered 20 minutes before starting the rest of the meal.

I did the chicken slightly different this time after reading a variation on Lemon Chicken. I usually just dump everything in the pan at the beginning and cook until tender. Sautee the garlic in a skillet over medium heat until starting to brown. Season the chicken breasts with a bit of salt & pepper just before adding to the pan. Cook 6-8 minutes. While they’re cooking, mix the lemon juice, rosemary, cayenne pepper, tarragon leaves and a bit more pepper in a dish and pour over the chicken breasts. Flip and cook another 5-6 minutes, or until tender. I think by doing it this way, the lemon juice coats the chicken better and provides a stronger flavor to the finished product.

Chicken Ingredients:Tasty Potatoes in foreground
2 chicken breasts
2 cloves of garlic, minced
4 tbsp lemon juice (Maybe as much as 1/4 cup)
pinch of fresh rosemary
2 tsp ground cayenne pepper
2-3 tsp ground pepper
pinch of salt
2 tsp dried tarragon leaves

Potato Ingredients:
5 red potatoes (~1lb)
~1/4 olive oil
1 tbsp fresh chopped rosemary (or ~2 tsp dried)
2 tbsp fresh chopped basil
2 tbsp italian spice medley (dried oregano, marjoram, thyme)

Makes enough roasted potatoes for 3 plates. ~$4/plate. Low on carbs, higher in starchy stuff, ok in protein.


Written by Brent

April 14, 2010 at 11:55 pm

White Wine Beurre Blanc over Alaskan Halibut

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When asked what he would put on fish, my roommate Matt responded with “Beurre Blanc”.  Having no idea what this actually was, I clearly had to do some research! This video doesn’t give proportions, but shows how to make the sauce. Many of the recipes for Beurre Blanc call for different things, but all it really comes down to is butter, wine & vinegar. It is said to be a great base sauce for many dishes and can be adapted to other things and the flavor changed very dramatically by using different spices, so expect more Beurre sauces! This time, I used a Hogue Riesling which makes the sauce sweet to the taste with a bit of a tang from the vinegar, tossed in some rosemary and called it a good start.  It turned out fantastically over the pan cooked halibut!  On the side we have sweet potato fries (baked) and mixed green veggies.

Beurre Blanc Halibut with Sweet Potato Fries

Beurre Blanc Halibut with Sweet Potato Fries

This dish really took no time at all to cook, there was hardly any prep time and everything can be done at once.  Start with prepping the sweet potato fries and tossing them in the oven, they’ll need to bake for 15-20 minutes with a couple turnings/shakings to get things baked evenly.  Once they’re in there, start heating the oil to cook the fish in, and if your fish needs any preparing or seasoning prior to cooking, do it now!  Start cooking the fishies in a large skillet over medium low heat, turning after 4-5 minutes on each side.  Just after putting the fish in the pan, start the Beurre Blanc sauce: combine the chopped shallots, vinegar & white wine in a sauce pan stirring occasionally to allow everything to mix & cook.  Once it starts to thicken (~5 minutes), add the heavy cream and butter until all incorporated.  Boil for a minute then set aside to keep warm while the fish finishes.  The fries took the longest out of everything, so if you start them while munching on some cheese & crackers and pondering what this weird vinegary wine butter sauce will taste like, you’ll know that with enough butter and wine, everything will taste phenomenal.

1/2 stick butter
chopped shallots
1/4 cup white vinegar
1/4 cup white wine
1/4 cup heavy cream
1lb Alaskan Halibut

Serves 3-4 with a healthy amount of fat from butter (low carbs though!). ~ $9 per plate. Enjoy!

Written by Brent

March 9, 2010 at 12:32 am

Posted in Fish, Potato, Side Dish