Monday, November 25, 2013


My kitchen was still largely in chaos last night, the new homes for my favorite kitchen tools not yet decided. Still, I managed to make a delicious dinner when we got back from running around exploring. I accompanied seasoned, sautéed chicken breast with fingerling potatoes roasted on a bed of bay leaves, rosemary sprigs, and thyme and a selection of veggies to dip in a from-scratch buttermilk chive dip. The potatoes & dip are adapted from Emeril's Farm to Fork cookbook. I keep the seasoning mix, adapted from Bon Appetit, on hand for all kinds of things, from chicken to pork chops to steamed veggies. 

Four Seasons Mix
Combine 1/2 c. salt, 1 tbsp. pepper, 1 tbsp. garlic powder, and 1/2 tsp. cayenne. Store in container with tight-fitting lid and use for anything you'd use a seasoning rub on.

Roasted Potatoes with Bay, Thyme, & Rosemary
1 lb. baby potatoes, halved lengthwise
1/8 c. olive oil
1 tbsp. sea salt
1/2 tsp. smoked paprika
Pepper to taste
3 bay leaves
3 sprigs thyme
3 sprigs rosemary
1 tbsp. room temperature butter

Preheat oven to 425 degrees. Toss with oil, salt, paprika, & black pepper. Cover baking sheet with bay leaves, thyme, & rosemary. Roast 20 minutes. Toss in large bowl. Roast another 15-20 minutes.  Toss, in the same bowl, with the butter until it's melted and coats the potatoes. Remove hard bits of stem and bay leaf before serving. Serves 2. 

Buttermilk Chive Dip
1/2 c. buttermilk
1/2 c. mayonnaise
1/4 c. sour cream
1/2 tsp. cayenne
1 tsp. garlic powder
2 tbsp. chopped chives 
Salt & pepper, to taste

Mix well & serve with veggies, crackers, chips...

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