Northshore Magazine

Crispy Fried Chicken ere to c. peanut oil 1 whole chicken (- lbs.), cut into 8 pieces 11/2 c. buttermilk 11/2 tsp. table salt 1 tbsp. finely grated zest plus 1 tbsp. uice from 1 lemon 2 c. all-purpose our 11/2 tsp. garlic powder 11/2 tsp. onion powder 11/2 tsp. sweet paprika 1 1 ed chicken pieces to a second large plate. rrange cooling rack on baking sheet. ook chicken in two batches turning occasionally with tongs until crisp and deep golden about minutes. ranser to cool ing rack and allow to rest minutes prior to serving. Scallion-Chive Mashed Potatoes ere to 4 lbs. medium yellow-eshed potatoes, such as Yukon gold, peeled and cut into 1-inch pieces tbsp. salt (additional to taste) 1 tsp. freshly ground black pepper tsp. dried thyme 1/2 tsp. cayenne pepper resh rosemary sprigs, optional 1 eat oil in utch oven or large skillet with tall sides to (oil should be inches deep). 2 ombine buttermilk salt lemon zest and lemon uice in me dium bowl. hisk together our garlic powder onion powder paprika pepper thyme and cayenne on large plate. 4 ne piece at a time dip chicken in buttermilk then dredge in our. ranser ourcoat 2 sticks (8 oz.) unsalted butter scallions, root ends discarded, minced 1 c. heavy cream 1/2 c. chives, minced 1 lace potatoes in large pot and add enough cold water to cover by inches. dd tbsp. salt and bring to boil over high heat. educe heat to mediumlow and simmer until potatoes are orktender to minutes. rain potatoes in colander. 2 elt butter in nowempty pot over medium heat. dd scallions and cook until sotened about minutes. dd cream and bring to simmer. emove rom heat. ress potatoes through ricer into pot. Stir in chives and season with salt. Serve. Brown Sugar-Roasted Carrots ere to lbs. medium carrots, peeled 1/4 c. olive oil 2 tbsp. packed dark brown sugar 1 tsp. salt 1/2 tsp. freshly ground black pepper 1/2 tsp. Aleppo pepper or red pepper akes 1 tbsp. fresh thyme leaves, plus sprigs thyme 1 rrange oven rack to middle position and preheat oven to . Line rimmed baking sheet with parchment paper. 2 rrange carrots in single layer on prepared baking sheet. n small bowl combine oil sugar salt pepper leppo pepper and thyme leaves. rizzle miture and rub all over carrots rearranging carrots in single layer. oast carrots turning oc casionally until tender and golden to minutes. arnish with thyme sprigs. Serve. 20

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