Holy Crepes Batman!

This week’s dinner with the sweet-tooth friend of mine (she needs a nickname…I think we’ll call her “Lady Luck” since she’s such a huge fan of Lady Gaga) had a French theme. So naturally, we had a super scrumptious supper of roasted chicken and sage-infused roasted potatoes and some delectable veggies. And did I mention the crepes?

Dinner was extremely flavorful, and to be honest, we were just too damn hungry and busy devouring it to take pictures of it – but I don’t want to anyone to think it wasn’t description worthy! Due to some car trouble, actually roasting a chicken – or making chicken francese as was the original plan – was a little bit out of the question. But substituting a rotisserie chicken from Fry’s works just as well. They were even nice enough to put an apricot glaze on it! Lady Luck made some awesome potatoes…I was eating them straight from the pan, I have to admit. We’ll call it quality control. They fried up in some sage and thyme infused oil and it gave them such a unique flavor! Definitely not like that other dish we had that wasn’t so good because of the amount of sage in it. My love of all things herb-y has been rekindled!

Once we had…you know, gorged…ourselves on yummy chicken, potatoes and a veggie medley, it was time for dessert. And let me just say that we are talented enough to edit a high school paper (Lady Luck’s daughter) while making crepes! Ridiculously simple to make by the way. I was a little intimidated at first – crepes seem like such a fancy food that it takes a patisserie chef to make one. I was wrong! They’re essentially a really big pancake made from a too-thin batter, and of course, we added Nutella to ours. Oh, and Ghiradelli chocolate chunks! Hence the little brownish black crispy goodness you see in these pictures.

I definitely love what has become a ritual with an amazing friend. Next week? We’re going to Thailand! There may even be a drink involved – non alcoholic that is!

Advertisements

Roasted Veggie Medley

The roomie bought eggplant, because we both love it…but then I had to find something to do with it. Amazingly, she got a cookbook for christmas last year that is all eggplant recipes. One of them was this roasted medley that included most ingredients I already had. Easy! But since I didn’t have them all, I improvised a bit.

Basically, what ended up going in there was cubed eggplant, chopped red potatoes, diced onions, chopped bell pepper, and chopped tomatoes. The recipe called for roasted peppers, but the fresh worked well. It also said to use a good baking potato, but I like the flavor of the red potato better. I think the baking potato would have been too bland. Over the top, it was olive oil and a whole host of spices to include oregano, rosemary, basil, thyme and sage. A little bit of lemon zest would have been really good, had I had a lemon, it would have complimented the thyme. All of this in a casserole dish got thrown in 425 degree oven for about 15 minutes or so, and it turned out to be one of those recipes that your nose will let you know when it’s ready.

Overall, these roasted veggies work really well as a side for steak, and they’re really healthy because its all fresh ingredients.

veggies

This was right after the veggies came out of the oven, they had softened up and the herbs worked their way through to infuse flavors.