Daily Fare

With Chef Rose

Chef Rose Isaacs is a native of Carroll County and lives in Carrollton with her husband Shawn and their son, Sebastian. She graduated from West Georgia Technical College in 2013 with a degree in Culinary Arts.

After graduation, she began her career as a chef at the Carrollton Kroger Marketplace where she works in the bistro. Photos by Zachary Dailey

Fruit and Ricotta Bruschetta

"This bruschetta comes together quickly for a delicious Easter Day brunch everyone will enjoy.” - Chef Rose

Ingredients

1 loaf crusty French bread

1 pound ricotta cheese

1/3 cup honey

Topping suggestions: Nectarine slices and almonds, blueberries and lemon zest, strawberries and basil and pears or apples with pistachios.

Preparation

Cut the loaf of crusty French bread into 3/4 inch thick slices.

Toast or grill the slices of bread.

Top each slice with 2 tablespoons of ricotta cheese.

Top each with your choice of fruit combinations and drizzle with honey.

Serves 6 to 8.

Pan Fried Cod with Oven Fries

"Slice fish into 1/2-inch thick sticks instead of whole filets for a kid friendly fish stick dinner. ” - Chef Rose

Ingredients

24 ounces or about 4 cod filets

2 teaspoons salt, divided

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup flour

2 eggs, beaten

1 cup panko breadcrumbs

1 tablespoon dill weed, chopped or 1 teaspoon dried dill weed

Canola oil for frying

For the fries:

4 medium Yukon gold potatoes, peeled and sliced into 1/2 inch thick sticks

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon smoked paprika

1 to 2 tablespoons canola oil

Season flour with 1 teaspoon salt, pepper, garlic powder and onion powder and set aside.

Put beaten eggs into shallow dish and set aside.

Combine panko and dill weed together in shallow dish and set aside.

Dredge cod in seasoned flour mixture, coating throughly. Transfer to egg, coating throughly. Finally, transfer to dill-seasoned panko.

Heat just enough canola oil to coat the bottom of a skillet on medium-high heat.

When a piece of panko is dropped into the oil it should instantly bubble.

Fry fish for about 3 minutes per side.

Serve with oven-baked fries.

Preparing the fries:

Preheat oven to 375° Fahrenheit

Evenly coat baking sheet with canola oil.

Blanch potatoes in boiling water for 3 to 4 minutes.

Drain potatoes in colander and season with salt, pepper and smoked paprika.

Spread evenly on prepared baking sheet. Bake for 20 minutes. Serves 4. WGW