Tuesday, January 29, 2008

Dinner Accomplished

Since my husband would be home for dinner tonight, I decided to have some fun in the kitchen. I had earlier found Nigella Lawson's recipe for Crispy Pork Chops and decided to adapt that recipe for turkey breast cutlets. As an added bonus, I got to use my new pan. Then, I made rosemary roasted potatoes and croutons for a nice salad. The verdict? I got two (count them) thumbs up from my husband. That's good enough for me.




Do you like my new stainless steel pan with an aluminum core for even heat distribution? I wanted a 12-inch pan, but found this instead. It is actually a 5.5 quart casserole with cover from Cuisinart.


The turkey cutlets have been pounded and coated and are now ready to cook.



Oh yeah. I'm liking this. I'm liking this a lot. The handles stay cool to the touch too.



After washing and cutting the potatoes (a mixture of Yukon Gold and Idaho Russet), I toss them in olive oil, crushed dried rosemary, and kosher salt and freshly cracked black pepper.


The potatoes cook in a 375 degree oven for one hour.


Last week I made bread. This week I cubed the remaining pieces, toss them in olive oil and dried Herbes de Provence. I then baked them for 10 minutes in a 350 degree oven. The leftover croutons freeze well. The best part is when we added them to our salads of Romaine lettuce, celery, carrot, sugar snap peas and red onion.

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