Monday, May 23, 2011

A rose is a rose

It is very important that it sounds good. Have you ever noticed how menu descriptions are? Sometimes they make me giggle because they are redundant or absurd, and sometimes they are outright disturbing. Like the restaurant we ate at for breakfast while travelling through Washington. One of their sides was 'SOS'. 'What's that?' I asked my husband. In a hush voiced he explained it to me. Why would I want to order that?
Maybe its name is deceptive, I thought to my self. Well, sure enough, one of my companions ordered it and I tried it. The thick mass of white gravy was all wrong. Way too much hamburger and no other seasoning. It was very aptly named.
There is also the matter of how much description you use. Names, like "sauteed chicken" sound so boring, while on the opposite end of the spectrum you have names like "Poulet Saute aux Herbes de Provence" which can be discouraging or daunting if you don't speak French, and yet you would be eating the same thing.
I fear I have to gift for fanciful names that inspire people. When I am asked for the names of my dishes I usually reply with something boring like, "chicken, uh....with white sauce?" Somehow I make it sound like a question. My mom is usually the one asking. As she did when I made this dish. It might not sound amazing, but its pretty darn good.

Rosemary Roasted Red Potatoes with Parmasan
5 fist-sized red potatoes (my fist, or about the size of a baseball) 
3 Tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
2 Tablespoons rosemary, very finely chopped
1/4 cup Parmasan cheese
3 cloves garlic, smashed

Preheat the oven to 400. Cut the potatoes into bite size pieces, try to be uniform in size so they all cook at the same time. I usually cut them in half, then in half again, then cut those pieces into thirds. Place them in a 9x13 baking pan. Drizzle with the olive oil, then sprinkle with the remaining ingredients. Toss to coat. Place in oven. Bake for about 20 minutes, toss, then bake for an additional 20 minutes more. They might need a bit longer. Be sure they are tender when pierced. If they are browning too quickly, cover with foil.

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