Home Cooking 2

It's all about the timing--please help!

perk | Apr 1, 200812:42 PM

I'm having a foodie friend over for dinner and am planning a pretty simple menu--it'll be my first time cooking in a while, after a long year of medical problems. The main course is rib-eyes on the grill, with a red wine onion marmalade. I'm doing oven roasted potatoes with that, topped with a parsley garlic mix. There was a similar recipe on the Food Network today (Easy Entertaining), and Michael C. said "the great thing about these potatoes is that you can make them ahead of time, and then reheat them.") Is that true? The first course salad has warm goat cheese rounds (rolled in black and also white sesame seeds--from the Jonathon Waxman cookbook) and I'd like to bake them just before serving. Which means, if I have to bake the potatoes for 45 minutes, there will be a long time between courses. Reheating them, however, would be easy. (Gee...this is when I need two ovens, huh? And i loaned my toaster oven to a friend.)
Advice please?

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