Movie Night and Dinner Too!: Rosemary's Baby

Rosemary's Baby (1968) stars Mia Farrow, John Cassavetes, and Ruth Gordon as the super creepy neighbor lady! Rosemary and Guy move into a new apartment–one with lots of juicy rumors of odd occurrences and deaths. Mysterious things begin to happen once Rosemary becomes pregnant and her paranoia over the safety of her baby (apparently warranted) starts to consume her. This movie had the scariest set of elderly neighbors ever to grace the stage. Even IF they we just normal people and not in a coven they would be frightening with their truly invasive poking and pestering.

Some VERY interesting movie facts:

It was on the set of the movie where Mia received divorce papers from Frank Sinatra.

Roman Polanski's (director) pregnant wife was murdered by the Manson family in 1969

This movie was filmed in a NY apartment building called The Dakota where John Lennon was shot and killed.

movie still found here and here

Movie Rating:

Plot: 4 stars

Cinematography: 4 stars

Acting: 4 stars

Average: 4 stars

Chicken with Roasted Lemon and Rosemary Sauce

Before you begin this recipe, please note that when reading it is seems like a LOT of swapping things around from pan to oven to platter and back again. We talked about simplifying the process, but decided to try the recipe as it was. I have to say, it was mighty tasty!

recipe found here

INGREDIENTS:

1.5 pounds small new potatoes

2 large lemons

extra-virgin olive oil

4 boneless chicken breasts

2 tablespoon minced garlic

1 cup chicken stock

1 teaspoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon butter

DIRECTIONS:

Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside (we quartered 'em)

Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish (um, aluminum foil?) brush with oil, and season with salt and pepper. (this recipe called for grey salt on the lemons-is that found next to the pink and orange salt in Acme?) Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.

Preheat the oven to 450 degrees. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saute pan over medium-high heat until hot. Add the chicken, lower the heat to medium and cook, turning once until brown on both sides, about 5 minutes. Remove to a platter.

Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done, remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.

Return the pan to medium-heat and add the garlic. Sauté briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastest too lemony, stir in the optional butter. (butter is NEVER in our kitchen!). Pour the sauce over the chicken and potatoes and sever immediately.