PURPLE Potatoes

Back to the Kitchen….

It’s been awhile. I can’t believe it we are in JUNE!! Where does the time go? Well my husband and I just returned from our annual vacation to San Francisco. If you have been following this blog awhile you will know that we LOVE San Francisco! Love like if we won the lottery we would move there!! This time was very special we had three of our friends visit with us. It was a blast! I can’t wait to share some of our pictures (waiting on hubby)....

We went to the Farmer’s Market on Tuesday and I wish I could buy all of the veggies and fruit! They had beautiful baby artichokes, purple bell peppers, PURPLE potatoes….yup…I did ….had to buy them and yes I packed them in my suitcase and guess what’s for dinner tonight? (My friends already think I’m nuts)

My purple potatoes....

             

    




Tilapia with Purple Potato Crust and Chive Rosemary Oil
Ingredients
•4 (4- to 6-ounce) tilapia fillets
•8 to 12 ounces purple potatoes, peeled and very thinly sliced
•1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
•2 tablespoons olive oil
•2 tablespoons butter
•1/2 cup extra-virgin olive oil
•1/3 cup minced fresh chives
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.

To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.
**Adapted from Giada De Laurentiis  **I found it difficult to layer the potatoes on the fish first then turn in upside down on the pan.  I layered it on the pan first then layed the fish on top.

AND BECAUSE.....I had left over potatoes.....how about??
Rosemary Roasted Purple Potatoes


5-6 medium-sized purple or other potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
Kosher salt and freshly ground pepper to taste
Preheat oven to 375 degrees.
Scrub the potatoes well. Dry and quarter them as shown above.
Place potatoes in baking pan to form a single layer.
Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
Cover pan with foil and slide into oven.
Bake potatoes for 15 minutes.
Slide pan from oven and remove foil. Using a spatula, turn potatoes over.
Return pan to oven without foil and roast potatoes another 15 minutes.
Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.
Serves 6.
**courtesy of copywriterskitchen.com

Orange-Rosemary Cornish Hens

I wanted to make a romantic dinner for two. I saw this recipe in First Magazine (2/16/09 issue) and thought it would be very simple to make and I already had the ingredients on hand.

2-Tbs. butter

1 orange, zested and quarterered

2-Tbs. orange juice

1-Tbs. chopped fresh parsley

1/2-Tbs. chopped fresh rosemary

2 Cornish game hens (about 1 lb. each)

• Heat oven to 375 degrees F. In small saucepan over medium heat, cook butter 30 sec., or until melted. Stir in 1/2-tsp. orange zest, orange juice, parsley and rosemary. Cook 1 min., or until heated.
• season hens with salt and pepper, if desired. Divide orange quarters among hen cavities. Tie together legs of each hen. Placed hens on rack set in roasting pan.
• Roast hens 1 hr., or until thermometer inserted in thigh, not touching bone, reads 175 degrees F, brushing with orange-herb mixture after 30 min. Remove from oven; brush with remaining herb mixture. Let hens sit 10 minutes before serving.