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Saturday, February 13, 2010

Valentine's Day Eve!

What are you doing for Valentine's Day? I have a few ideas for you.  Try making your sweetie a wonderful meal, maybe a little bubbly and maybe...............dessert!

Start with something new,  Hasselback potatoes, Balsamic Roasted Chicken and dessert which will be coming tomorrow.

Hasselback potatoes are Swedish in origin.  The name Hasselback comes from the place in which invented these lavish potatoes, the restaurant, Hasselback in Stokholm Sweden 1700.

I first heard about these from my sister DG as she saw Emeril cooking them on tv.  She tried his recipe and loved them.  So I pulled several recipes off the internet and came up with my version, as usual.  They make an impressive presentation and are delicious.   Thanks DG for a wonderful idea!

Hasselback Potatoes




The Players!


Peel the potatoes.


 Place on a cutting board and cut a narrow slice from the long side of each potato; discard the slice (this helps the potato lie flat and not roll).


Place two long handled chopsticks on each side of the potato lengthwise.  


Use a sharp knife and slice each potato crosswise, making ¼-inch apart slices, cutting down vertically.  The chopsticks will prevent the knife from cutting entirely through the potato.  


Isn't it pretty!

As you peel the potatoes, drop them into cold water to prevent discoloring.


Grated the Parmesan cheese.


Place the Parmesan cheese, bread crumbs,  garlic powder,  salt,  pepper and


Add 1 tablespoon of olive oil in a food processor; process until blended.  


Brush potatoes with the remaining 1 tablespoon olive oil and pat the bread crumb mixture on top.   


 Place potatoes in an oiled baking dish; cover with foil and bake in a 425 degree pre-heated oven for 45 minutes.  Remove foil and bake for additional 15 minutes.  Remove from the oven, sprinkle parsley on the tops and serve.


Looks fabulous,  which one looks the best to you?  


Happy Eating!!!


The Recipe:

Hasselback Potatoes

2 baking potatoes
¼ grated Parmesan cheese
¼ cup Bread crumbs
2 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon white pepper

Peel the potatoes. Place on a cutting board and cut a narrow slice from the long side of each potato; discard the slice (this helps the potato lie flat and not roll).  Place two long handled chopsticks on each side of the potato lengthwise.  Use a sharp knife and slice each potato crosswise, making ¼-inch apart slices, cutting down vertically.  The chopsticks will prevent the knife from cutting entirely through the potato.  As you peel the potatoes, drop them into cold water to prevent discoloring.

Place the Parmesan cheese, bread crumbs,  garlic powder, salt , pepper and 1 tablespoon of olive oil in a food processor; process until blended.  Brush potatoes with the remaining 1 tablespoon olive oil and pat the bread crumb mixture on top of each potato.  Place potatoes in an oiled baking dish; cover with foil and bake in a 425 degree pre-heated oven for 45 minutes.  Remove foil and bake for additional 15 minutes.  Remove from the oven, sprinkle parsley on the tops and serve.

Serves 4

Adapted recipe from Betty Crocker website


Now let's talk chicken.  Balsamic Herb Roasted Chicken.  It is so easy to make, moist and scrumptious.


The Players!


Wash chicken in side and out.  Cut away any fat from neck and cavity, discard.  Place chicken in a roasting pan lined with foil.  Season chicken with salt and pepper.


Brush with balsamic vinegar and then with olive oil.


Sprinkle all over with Herbs de Provence.  Place chicken in a pre-heated oven (350 degrees) for 1 hour and 15 minutes or until juices run clear. 


 Let chicken cool for 15 minutes before carving.



Look good but tastes even better.

Happy Eating!


The Recipe:

Balsamic Herb Roasted Chicken

4-5 lb whole roasting chicken
2 tablespoons olive oil
2 tablespoons Balsamic vinegar
2 tablespoons Herbs de Provence

Wash chicken in side and out.  Cut away any fat from neck and cavity, discard.  Place chicken in a roasting pan lined with foil.

Pre-heat oven to 350 degrees.

Salt and pepper the chicken; brush with balsamic vinegar; add olive oil all over chicken and finish with sprinkling of the Herbs de Provence.

Place chicken in a pre-heated oven (350 degrees) for 1 hour or until juices run clear.  Let chicken cool for 15 minutes before carving.


Happy Eating!





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