Crispy Rosemary Potatoes

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My younger years were spent on pool decks at swim meets around the state and baked potatoes became a staple in my diet, which I naturally grew tired of. Over the years, I’ve tried different methods of cooking potatoes, trying to find a way that satisfied my craving for potatoes without adding a stick of butter. In this recipe, the potatoes are cooked twice: once boiled and then roasted. Alternatively, you can skip the oven and fry the cooked potatoes in a bit of olive oil and cook in batches over medium-high heat.

Ingredients:

• 2 pounds russet potatoes
• 2 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 2 sprigs fresh rosemary

Directions:

1. Preheat oven to 400º
2. Leaving potatoes unpeeled, cut them into 1-inch pieces. Boil a large pot of salted water, add potatoes and reduce to a simmer. Cook the potatoes until they are tender and frayed at the edges; about 10 minutes. Drain well.
3. Toss the cooked potatoes with olive oil and arrange in a single lear on baking sheets. Pick the leaves from the rosemary sprigs, coarsely chop and sprinkle over the potatoes with salt. Roast for 10 minutes, then start turning as they brown. Roast for 15 minutes more, occasionally stirring so they brown on all sides.
4. Serve immediate or hold them in a heated oven (we’ve found 250º works perfectly for about 15-20 minutes.)

Tools Used

Shun Classic Paring Knife

All-Clad® Stainless Steel Stockpot

Melamine Mixing Bowls

Stainless Steel Colander

Chicago Metallic® Commercial II Nonstick Half Sheet Pan

Sur La Table® Softgrip-Handle Turner

What's your favorite method to prepare potatoes during the holidays?

Rosemary Roasted Chicken

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At last, a chicken recipe meant be paired with a full-bodied red wine! I know, you’re as excited as I am.

Recently we’ve been eating a ton of chicken. I don’t know what it is about December, but I find myself craving roasted chicken on weeknights when I don’t want to do a ton of dishes.

This is a fairly simple roasted chicken recipe, which I found in a pile of recipes which belonged to my great grandmother, though she only seasoned the chicken with salt and pepper. With the addition of rosemary, it becomes a somewhat special occasion dish that fools people into thinking I spent hours on. I like to serve this over a salad of winter greens, with a light vinaigrette dressing (included below) and dried cranberries.

Ingredients:

• 1 whole chicken
• salt
• pepper
• rosemary sprig

Directions:

1. Remove the fat from around the chicken and chop coarsely. In a small pan over low heat, cook the fat until rendered, about 20 minutes. Strain through a fine mesh sieve. 
2. Let the fat cool to room temperature for 1 to 2 hours.
3. Preheat oven to 425º
4. Place a rack (think v-shaped) in a roasting pan. Rub the rendered fat all over the chicken and season the chicken inside and out with salt and pepper and rosemary leaves. Place the chicken on it’s side and roast for 20 minute; turn chicken on it’s other side and roast for another 20 minutes; then turn on it’s back and roast until golden brown, about 40 minutes.
5. Drain the juices from the bird by tilting it in the roasting pan and save for another use*. Transfer bird to carving board and let rest for 10 minutes.

For A Simple Vinaigrette Dressing: place the pan with fat drippings on stove over medium heat. Add 1 minced shallot, 1 minced garlic clove and cook, until soft. Add 1/2 cup chicken broth, and 2 tablespoons sherry and bring to a boil over high heat, scraping up any browned bits with a wooden spoon. Remove from heat and adjust the seasoning with salt and pepper.

Wine Pairing

For this particular recipe, select a Rhone-style wine. This particular bottle has thyme and rosemary characteristics, which will pair nicely with this dish and any other's which have been seasoned with thyme or rosemary.

Camp des Garrigues 2006 Vacqueyras Southern Rhône Blend

Tools Used

Shun Classic Chef�s Knife

All-Clad® Stainless Saucepan

OXO Good Grips Fine-Mesh Strainer

Professional Nonstick Roasting Rack

All-Clad® Stainless Steel Roasting Pan with Rack

Polder Instant-Read Thermometer

John Boos & Co. Reversible Walnut Cutting Board

Shun Classic Carving Knife

8 Days of Cookies: Dark Chocolate Almond Biscotti

If there's anything we love more than cake for breakfast, it's cookies for breakfast and since biscotti is meant to be enjoyed with a warming beverage, it's the perfect breakfast cookie! Biscotti was originally intended to be enjoyed with a nice glass of holy wine, but since none of our bottles say holy wine, we figure coffee will be sufficient.

• 1 3/4 cups all-purpose flour
• 1/4 cup natural dark chocolate cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1  teaspoon almond extract
• 1 cup dark chocolate chips
• 2 tablespoons confenctioners' sugar

In a bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula as needed. Add the eggs, one at a time, mixing well after each. Beat in the vanilla and almond extract. Add the dry ingredients and chocolate chips and stir until combined.

Dust a work surface with flour and roll the dough onto the work surface and lightly dust the dough with flour. Shape the dough into a ball and divide it in half. Gently roll two short logs with your hands.

Preheat the oven to 350º degrees and line a baking sheet with parchment paper. Place the logs onto the baking sheet and shape into longer logs about 3/4 inch high and 2-inches wide. Allow enough room for the dough to expand.

Bake for 35 minutes, until firm to the touch. Let the logs cool on the pan for about 5 minutes, or until cool enough to touch. Then, using a sharp knife, slice the longs diagonally into 3/4 inch slices. They might crumble a bit but that's okay. Turn the biscotti onto their sides and place back in the oven for another 10 minutes to crisp up. Let cool completely on wire rack.

When cool, dust the cookies with the confectioners sugar and enjoy with your warm beverage of choice (or holy wine)!