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parmesean chicken, rosemary potatoes, white asparagus and s’mores cheesecake

July 10, 2008

My dad was in town from Vancouver Island, so we had Sunday dinner on Wednesday night.

First off, Parmesean Chicken from the Barefoot Contessa.   This is one of my daughter Ella’s favourites.  She says she wants it for her birthday supper.  It is a lot of pounding, dipping, coating and frying those poor chicken breasts, but it is sure worth it.   Normally I prefer to cook chicken thighs because breasts are soooo dry.  But this recipe creates moist juicy chicken. 

The Rosemary Potatoes are Jamie Oliver’s, and one of my favourites.  They are a version of this recipe here.  The asparagus was roasted in olive oil and salt and pepper – with lemon squeezed on top.

Then, the S’mores Cheesecake.  I found this in the July 2008 issue of Bon Appetit.  Ella was in charge of the topping.  It was sticky and goey with marshmallows, but she wrestled with the goo and triumphed.  Go Ella! 

Here is the final result.  We had mistakenly eaten all the berries for breakfast, so we threw a couple of cherries on top for decoration.  The cheesecake was rich, dense, but good.  Next time I’d leave off the topping…and just do the chocolate bit. 

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