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Recession Chef - Eating gourmet food on a budget. Everyone is on a budget these days. What you may not know is that you can still eat very well even if you have a limited amount of money. The upcoming Recession Chef book shows you how to cook great meals for a fraction of the cost of going out to eat. Many times you can have restaurant quality plates for the price of fast food. The Recession Chef includes tips on saving money while purchasing food, making food from scratch that costs pennies and using food subsidies to allow inclusion of expensive elements into inexpensive meal plans. We also cover food preservation and recipes.

 

For the price of two people eating fast food combo meals a family of four can eat fine restaurant quality food. Examples would include Chicken Marsala and rosemary potatoes for $10 for a family of 4. This meal would cost $60 in a restaurant. How does flatbread for 4 cents each sound? 

The Recession Chef book is not yet available but an announcement will be made as soon as it is. In the meantine enjoy select articles taken from the book right here on recessionchef.com. Also follow our Google+ fan page at  gplus.to/RecessionChef.

 

Garlic and Rosemary Roasted Chicken


Chicken is probably the most boring tasting animal on the planet, that's why when we don't know what something tastes like we say it tastes like chicken (meaning it has no strong flavor). However, chicken doesn't have to be boring at all and with a little work we can pick a good chicken, keep the flavor by cooking it right and even add to it using some specially selected herbs and vegetables.

This recipe's purpose is to molest the chicken as little as possible and add subtle other flavors. The chicken also contributes by giving up a certain amount of it's juices and the runoff from the garlic and rosemary paste which drizzles down into the potatoes and shallots making for a very nice accompaniment.

This time around I waited about 20 minutes into the roasting and added sliced Sweet Potatoes which was very nice. Also instead of using just Yukon Golds I found a bag of mixed tiny potatoes at the store comprising of Yukon Golds, Purple and Red Bliss. The best tasting out of these three in this recipe is the Yukon Golds so this mix doesn't add to the quality of the meal however it does make it pretty. Yukon Golds just have the right amount of waxy texture and the right amount of starch to soak up the chicken's juices and yet hold themselves together.

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