cooking for your boyfriend

Thursday, January 19, 2012

Roasted Rosemary Potatoes

Prep time: 5 minutes, Cook time: 40 minutes
  • 2 medium yukon gold potatoes, 2 inch cubes
  • 2 medium red potatoes, 2 inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon fresh minced rosemary
  • 1 teaspoon garlic powder
  • salt and pepper

1.  Preheat oven to 425 degrees F.  Line baking sheet with parchment paper.  On baking sheet, toss potatoes with olive oil.  Spread out 1 inch apart.  Season with rosemary, salt and pepper.  Bake for 40 minutes until potatoes are crispy.  


Roasted Rosemary Chicken and Potatoes

Serves 2 boyfriends in 45 minutes

  • 2 Chicken Breast, bone-in skin on
  • 2 medium yukon gold potatoes, cut into 2 inch cubes
  • 3 tablespoons olive oil
  • 2 medium red potatoes, cut into 2 inch cubes
  • 2 tablespoons fresh minced rosemary
  • 2 tablespoons white wine
  • 2 garlic gloves, minced
  • 1 teaspoon garlic powder
  • salt and pepper

1.  Preheat oven to 425 degrees F.  Line baking sheet with parchment paper and a 9 x 12 baking dish with aluminum foil.  In a large bowl, toss potatoes with 1 tablespoon olive oil, 1 tablespoon rosemary, and 1 teaspoon garlic powder.  Add potatoes to baking sheet 1 inch apart.  Season with salt/pepper.

For the chicken: Mix together minced garlic cloves and 1 tablespoon rosemary.  Place chicken in dish, skin side up and pat dry with paper towel.  Gently loosen skin using your fingers creating a pocket.  Be careful not to pierce the skin.  Evenly spread garlic/rosemary mixture into the pocket (under the skin) of each chicken.  Drizzle with olive oil and wine.  Bake for 30-40 minutes, until an instant read thermometer reads 165 degrees F.

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Saturday, January 14, 2012

Chimichurri Sauce

Makes about 2 cups 

  • 3 garlic cloves, roughly chopped
  • 1 bunch of Italian flat-leaf parsley
  • 3 tablespoons fresh oregano (or 1 1/2 tablespoons dry oregano)
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoons red pepper flakes
  • 2 tablespoons water
  • 1/4 cup oil
  • 1/2 teaspoon salt


1.  In a food processor fitted with steel blade, pulse garlic until finely chopped.  Add parsley, oregano, vinegar, red pepper flakes, water, oil, and salt.  Pulse until herbs are finely chopped.


Friday, January 13, 2012

Shiksa Latkes

Makes 8-10 medium latkes

  • 2 zucchini, ends removed and grated
  • 1/2 sweet onion, thinly sliced
  • 1/4 cup matzo meal
  • 1 large egg, beaten
  • salt and pepper
  • vegetable oil

1.  Working in batches, wrap grated zucchini in a paper towel and squeeze out excess water.  Repeat if necessary.  

2.  In a large bowl, mix together zucchini, onion, matzo meal, and egg using a spoon.  Season with salt and pepper.  

3.  Heat 1/4 cup vegetable oil in a large skillet over medium-high heat.  Working in batches, spoon about 2 tablespoons of zucchini mixture into your hand.  Gently pat flat, but not completely flat.  Add to skillet and reduce heat to medium.  Fry latkes 2-4 minutes per side.  Transfer to paper towels to drain off excess oil.  Add more oil to the skillet if necessary and repeat with the rest of the zucchini mixture.


Seared Swordfish with a Fire Shiksa Sauce and Roasted Brussel Sprouts

Serves 1 boyfriend in 30 minutes

*So that everything is ready at the same time, get brussel sprouts in the oven first.  Then you can start on the sauce and fish.

  • olive oil
  • 1/2 sweet onion, diced
  • 1 garlic clove, chopped
  • 1 (16 ounce) can Hunt's Fire Roasted Tomatoes
  • 2 tablespoons water
  • salt/pepper
  • 1 swordfish steak, patted dry with paper towel
  • paprika
  • grapeseed oil

2.  Prepare the Sauce:  In a small skillet, heat 1 tablespoon olive oil over medium heat.  Saute onions for 5 minutes, until translucent.  Add garlic and saute for 1 more minute.  Add tomatoes and water and stir.  Bring to a boil, then reduce to a simmer.  Season with salt and pepper.  Simmer for about 15 minutes.

3.  Prepare the Fish:  In a small nonstick skillet, heat grapeseed oil over medium-high heat.  Season fish with paprika, salt and pepper.  Add fish to very hot skillet and cook for 4 minutes per side.  

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Garlic Roasted Brussel Sprouts

Seves 2 boyfriends in 30 minutes


  • 12 brussel sprouts, cut in half lengthwise
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1.  Preheat oven to 450 degrees F.  Line a rimmed baking sheet with parchment papper.  

2.  In a large bowl, mix together all ingredients with your clean hands.  Transfer brussel sprouts to baking sheet, cut side down.  Cover tightly with aluminum foil.

3.  Bake for 10 minutes covered, and 10 minutes uncovered.  Lightly sprinkle with more salt.