Crispy roast potatoes

4lbs small yukon gold potatoes quartered
5 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp chopped fresh rosemary
2 Tbsp kosher salt
1/2 tsp baking soda

Preheat oven to 450
bring 2 quarts water to a boil
stir in salt and baking soda
add potatoes and simmer 10 minutes

while the potatoes are boiling heat the oil in a small saucepan
add the garlic and rosemary and cook 3 minutes stiring constantly until teh garlic starts to brown
strain into a bowl and reserve both the oil and the garlic

drain the potatoes and return to the pot
let sit 30 seconds to evaporate the moisture
in a bowl mix the potatoes and oil to coat well
spread the potatoes onto nonstick baking sheet
roast 20 minutes
shake the pan and roast 25 more minutes shaking occasionally
add the saved garlic rosemary and stir to coal well

serves 4

Seafood Paella

1 lb fish filets cut into chunks
1 lb bay scallops
1 lb calamari rings
1/4 lb spanish chorizo diced (not mexican)
2 1/2 cups chicken broth
1 cup white wine
1 15 oz can diced tomatoes
1 carrot diced
1 red bell pepper diced
1 medium onion diced
1 cup frozen peas
4 cloves garlic diced
2 bay leaves
2 1/2 arborio rice
2 tbsp butter
2 tbsp olive oil
1 tsp spanish saffron


mix the wine broth and saffron in a bowl and set aside
heat the oil and butter in a large skillet or paella pan
saute the onion carrot and bell pepper 5 minutes
add the chorizo and saute 3 more minutes
add the garlic and saute 30 seconds
add the tomatoes and saute until almost dry
stir in the rice and saute 3-4 minutes
add the broth/wine mixture
stir in the peas,bay leaves and seafood making sure the rice is covered in liquid
bring to a boil,reduce heat cover and simmer 25 minutes or so until the liquid is absorbed

Note: if using frozen seafood reduce the liquid by 1/2 cup since the seafood will release liquid as it thaws
you can also use other kinds of seafood instead of scallops/calamari


serves 4-6

Quick Pastsa Sauce

Under 45 minutes start to finish

4 Tbsp olive oil divided
1 Lb ground beef
1 onion diced
3/4 tsp crushed red pepper
5 garlic cloves thinly sliced
1/4 cup double concentrated tomato paste
1/4 cup cream
1/4 cup parmesean cheese
1 lb rotini or other short spiral pasta


heat 2 Tbsp oil in a large skillet
break the meat into 8 chunks and sprinkle with a little kosher salt
place the meat chunks in the skillet and let cook 3 minutes
turn over and cook 3 minutes more
remove from the skillet
drain the fat from the skillet
add the remain 2 Tbsp olive oil
saute the onion 5 minutes over medium heat. add th egarlic and cook 2 more minutes stiring often
add the tomato paste and pepper flakes and cook,stiring often 3 monre minues
add the beef back to teh skillet and break up into small pieces
add the cream as well as 1 1/2 cups water
bring to a boil and reduce the heat to simmer gently for 15 minutes

while the sauce is cooking boil the pasta according to the package directions. drain and reserve 3/4 cup pasta water

pour the cooked pasta into the sauce along with the cheese and the reserved water
continue cooking 2 more minutes until the pasta is well coated

serves 3-4