By Chef Anne Feinman
Thyme and rosemary are magical herbs, always have them on hand… start your own garden today!
Last night as I was preparing dinner for my husband, I dismissed the traditional bakers, mashed potatoes or rice. I was thinking about what I could add to those lovely baby red skin potatoes in the basket on the counter. I washed them, covered them with water and put them on the stove…and it came to me, why not add rosemary and thyme?
As I am so fortunate to have many herbs growing on my patio, it was just a few snips and both fresh rosemary and thyme were added to the pot. A tsp of garlic salt and ¼ cup of butter decided to join the party.
Within a few minutes the aroma filled our home. My husband, the man who wants the basic meat and potatoes for dinner, arose from his chair in the living room and inquired “What’s for dinner?” He had no idea I had seasoned a porterhouse and brought it to room temperature, prepared a lovely salad of spring mix, sweet pecans and almonds, cranberries, golden raisins, strawberries and mango along with a crusty baguette baking in the oven. The rosemary and thyme potatoes would add that special sequence to this delightful dinner.
As the potatoes became slightly soft, I decided to drain them, drizzle a bit of olive oil and roast them off for another ten minutes.
A broad grin came across my husband’s face, as I placed his plate on the dining room table in front of him. Yes, I scored a 10 for this dinner…and you can too!
Cooking or catering questions…please email Chef Annie at firstname.lastname@example.org or visit The Chef’s Express in Olde Marco to experience the most creative breakfasts and lunches on Marco Island.