Rosemary & Concord Ginger Shortbread with Fairy Dust

October 3rd, 2013 § 0 comments § permalink

2013-10-03 12.14.41

Makes 6 dozen cookies

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
1  teaspoon fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
2 tablespoons Concord Grape Ginger Jam ( Recipe Follows)
1 large egg
Rosemary Fairy Dust  for sprinkling ( Recipe Follows)

Directions

Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream;  concord jam and mix until well combined, about 2 minutes. Add egg and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with Rosemary Fairy Dust

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

2013-10-03 11.49.302013-10-03 12.16.51

Rosemary  & Ginger  Cinnamon Concord Jam

Makes 1 cup of jam

Ingredients

2 pounds concord grapes, chopped finely in a food processor ( do not discard juices)
1 tablespoon fresh ginger, peeled and chopped
2 cups turbinado sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cinnamon sticks
½ teaspoon ground cinnamon
2 teaspoons fresh rosemary leaves, chopped fine
Pinch of cracked black pepper
¼ teaspoon salt

Directions

Place all the ingredients in a heavy bottom pan and place on medium heat.  Bring the mixture to a boil and then reduce to a simmer and cook for about 30 minutes or until the mixture is thick.  Allow to cool. Refrigerate for up to 2 weeks.

Rosemary Fairy Dust

Makes ½ cup of fairy dust

Ingredients

½ cup turbinado or sugar in the raw
2 teaspoons of fresh rosemary, leaves, chopped fine
½ teaspoon lemon zest

Directions

Using a mortar and pestle, grind up all ingredients until a fine powder is created, like a dust.  Store in an airtight jar for up to a few weeks, un-refrigerated.  Alternatively, use a (clean) coffee grinder or a rolling pin on a cutting board.

Rosemary & Roasted Parsnip Maple Sodas with Rosemary Pixie Dust

February 16th, 2013 § 0 comments § permalink

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Seltzer water

*Rosemary Pixie Dust

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place the syrup in a pitcher filled with ice and add seltzer water, stir.  Pour into a glass and  place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

The (Grape) Pickled Pepper

February 2nd, 2013 § 0 comments § permalink

Ingredients

1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
¾ cup aged white balsamic vinegar
¼ cup water¾ cup turbinado sugar
½ teaspoon pink salt
1 ½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)

Directions

In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.  Remove from heat.  In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.  Allow mixture to cool completely.  In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about ½ way.  Place the grapes in a large mason jar and put the brine over the top of the grapes.  Refrigerate overnight.

In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.  Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.



Cornmeal Crust Ricotta Fig Tartlets

September 25th, 2012 § 0 comments § permalink

Makes 6 Tartlets

Ingredients

1 batch cornmeal crust, refrigerated
1 pound fresh ricotta cheese
2 eggs¼ cup raw sugar
2 tablespoons honey
1 teaspoon fresh rosemary leaves, chopped
Pinch of cinnamon
1 teaspoon orange zest
1 pint of fresh figs, cut in half
½  teaspoon lavender flowers (optional)

Directions

Make sure the batch of cornmeal crust if cold and in the refrigerator.

Pre heat the oven to 375° f.

In a large mixing bowl beat together the ricotta, eggs, sugar, honey, herbs , zest and cinnamon until smooth and creamy. Set in the refrigerator while you embark on the next steps.  Roll out your cornmeal crust into 6 rounds on two baking sheets, making sure they have enough room.  Place a few dollops of the ricotta mixture in the center of each  and spread the mixture evenly leaving room on the side to roll up the crust.  Gently place a few of the fresh figs on top of each and roll or fold the sides of the crust to create an open faced mini pie or crostata.  Place a few more fresh figs on the tops where needed and sprinkle a few lavender flowers on each. Sprinkle with a bit more raw sugar if desired. Place the tartlets in the oven and bake until golden brown or about  20 -25 minutes.

Spring Herbal Pavlova Cups with Rhubarb Rosemary Granita and Beet Lavender Flower Syrup

April 9th, 2012 § 0 comments § permalink

pavlova

Serves 6-8

Ingredients

For pavlovas

1 cup sugar

1 tablespoon cornstarch
1 teaspoon fresh sage leaves
1 teaspoon fresh rosemary leaves
1 teaspoon fresh lavender flowers
3 egg whites
3 tablespoons cold water
1 teaspoon distilled white vinegar

For granita

2 cups water
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh lavender flowers
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup honey
1 cup fresh orange juice
2 cups fresh rhubarb, chopped fine


Directions


For pavlovas


Preheat oven to 300°F. In a small bowl, whisk together sugar, cornstarch and herbs. Set aside. In a mixer (or with a whisk), beat egg whites until soft peaks form. Add the water, and beat. Continue beating soft peaks. Increase speed, and add sugar and corn starch mixture a little at a time. Next, add vinegar, and beat on high speed until glossy and stiff. Place a spoonful on a lined baking sheet, making 6 to 8 little bowls. Bake for 45 minutes or until golden brown. Let stand for 10 minutes, until starch hardens, before eating. For serving, place a little granita in a pavlova cup and drizzle a little lavender syrup on top. Garnish with some fresh herbs.


For granita


In a blender, combine all ingredients until mixed well. Add more honey to desired sweetness. Pour in a shallow, metal pan, and freeze, scraping frozen granules every 10 to 20 minutes for about a total of 2 hours.


Beet  Lavender Flower Syrup


Ingredients


½ cup honey
1 cup water
1 medium beet chopped
¼ cup turbinado sugar
1 tablespoon lavender flowers
1 tablespoon orange zest
1 teaspoon fresh rosemary leaves, chopped


Directions


In a small sauce pan, whisk the honey, water, sugar and herbs together while bringing to a boil. Reduce heat and allow to simmer for 8 minutes, take off heat and allow to cool.

Balsamic Rosemary Honey

April 6th, 2012 § 0 comments § permalink

Ingredients

½ cup balsamic vinegar
¼ cup honey
1 tablespoon fresh rosemary, chopped fine
1 teaspoon cracked black pepper
½ teaspoon salt
1 tablespoon walnuts, chopped fine (optional)

Directions

Whisk together all ingredients and let stand for at least 30 minutes before using.

Balsamic & Rosemary Honey Roasted Root Vegetables

April 6th, 2012 § 0 comments § permalink

Serves 6

This is an amazingly “winter fresh” tasting dish! Cut and peel the roots according to your own preference and mix and match vegetables according to your local farmers and tastes!

Ingredients

1 medium potato
1 rutabaga
1 turnip
1 orange beet
1 red beet
1 carrot
1 shallot
1 medium red onion
5 cloves garlic
Olive oil
Salt
Cracked black pepper
Balsamic & Rosemary Honey (recipe follows, should be made ahead or while vegetables are roasting)

Directions

Preheat the oven to 375°F. Chop the root vegetables, onion and garlic to the size of your choice, making sure they are consistent in size in order for them to cook properly and evenly. Toss together with olive oil, salt and pepper. Place in the oven on a baking sheet and roast for about 20 minutes (may take 30 minutes for larger pieces). Remove from the oven, place vegetables in a bowl and toss together with the Balsamic Rosemary Honey. Return vegetables to the baking sheet and place back in the oven, turning up the temperature between at 400. Roast until vegetables are caramelized and beginning to brown.

Balsamic Rosemary Honey

Ingredients

½ cup balsamic vinegar
¼ cup honey
1 tablespoon fresh rosemary, chopped fine
1 teaspoon cracked black pepper
½ teaspoon salt
1 tablespoon walnuts, chopped fine (optional)

Directions

Whisk together all ingredients and let stand for at least 30 minutes before using.

Cinnamon & Rosemary Plum Rose Spritzers

December 9th, 2011 § 0 comments § permalink

Ingredients

2 tablespoons fresh rosemary leaves
1/4 cup sugar
1 cup water
1 cinnamon stick
1 ripe plum, deseeded and chopped
1 bottle sparkling rose

Directions

Combine the rosemary leaves, sugar, water, cinnamon stick and plums in a medium saucepan, stir well and bring to a boil. Reduce the heat and allow to simmer for about 5-7 minutes. Discard cinnamon stick and allow to cool. Blend until smooth and pour through a fine mesh strainer. Chill. Place about 1-2 ounces of the chilled syrup in the bottom of a champagne glass and fill with sparkling rose and stir.
Garnish with a sprinkle of fresh cinnamon.

Rosemary Plum Pie Pockets

November 4th, 2011 § 0 comments § permalink

Makes 12-15 pies

Ingredients

Basic Pie Crust Dough (Recipe Follows)
6 medium plums, peeled, cored and chopped fine
1 tablespoon fresh rosemary, chopped fine
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw

Rosemary Sugar

Directions

Pre-heat oven to 400°F.

In a small mixing bowl, combine all plum filling ingredients and mix well. Roll out dough and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture of the dough on one side, and fold over. Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown. Sprinkle some rosemary sugar on top!

Pie Crust Dough

Ingredients

1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water

Directions

Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.

Rosemary and Plum Grilled Pork

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 boneless pork loin chops
Salt/pepper
3 plums (black preferred), deseeded, and chopped
1 teaspoon fresh ginger, chopped superfine
2 cloves roasted garlic
½ cup red wine
½ cup water
2 tablespoons brown sugar
1 tablespoon fresh rosemary leaves

Directions

Season the pork loin chops with salt and pepper and set aside. Heat a grill to hot or pre-heat the oven to 350°F. In the meantime, combine the ingredients in a small saucepan and bring to a boil. Reduce to low and cook about 10 minutes or until semi thick. Season to taste with salt and pepper. Grill or bake the pork until desired doneness. Serve with warm not hot plum sauce over the top.

Grilled Zucchini, Portabella’s and Eggplant with Lemon Ricotta & Grilled Flatbread

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 zucchinis, sliced long and thin using a mandolin
1 portabella mushroom, sliced thin
1 grilled Japanese eggplant, sliced round and thin
Salt & pepper
Olive oil
1 cup fresh ricotta
1 tablespoon lemon zest plus 2 teaspoon
Grilled flatbread (recipe follows)

Directions

Follow instructions for the grilled flatbread and keep warm. Place all the ingredients on a flat baking sheet and season with salt and pepper and 2 teaspoons lemon zest, making sure to get both sides. Drizzle olive oil over it, not too much and flip and do the same. Let stand while the lemon ricotta is made. In a medium bowl mix together the lemon juice, ricotta, and zest and season to taste with salt. Heat a grill and grill all vegetables until grilled and soft, or about 3-4 minutes. Place a dollop of the herbed ricotta on the flat bread and spread around, place the grilled vegetables of choice over the top and serve!

Grilled Herbed Flatbread

Makes 6 hand sized breads

Ingredients

1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup fresh herbs of choice (rosemary being the classic version), chopped fine

Directions

In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast if frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and rosemary.

Fig Compote

August 10th, 2011 § 0 comments § permalink

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Fontina Prosciutto Panini with Caramelized Onions & Fig Compote on Dark Wheat

August 10th, 2011 § 0 comments § permalink

Ingredients

2 sliced of Dark Whole Wheat bread
1 tablespoon unsalted butter, softened
2 slices fontina cheese, sliced semi thick
2 slices prosciutto
2 tablespoons red caramelized onions (recipe follows)
1 tablespoon fig compote (recipe follows)

Directions

On the insides of the bread slices place on one side fontina cheese and on the other the fig compote, lay the prosciutto in-between and cook in a Panini press, making sure to butter the outsides of the bread for crispness. The bread should be brown and thin and crisp!

Caramelized Onions
Makes 1 cup

Ingredients

2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt

Directions

In a large sauté pan heat the butter and the oil to a medium high heat. Add the onions and sauté until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sauté slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sauté, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. Sauté a few more minutes until well caramelized and brown.

Fig Compote

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Stone Fruit Herbal Sodas

August 6th, 2011 § 0 comments § permalink

Makes 1 soda

Ingredients

Ice
2 ounces herbal stone fruit syrup of choice
Soda water
Stone fruit garnish of choice

Directions

Pour two ounces of the stone fruit herbal syrup on a large glass filled with ice. Fill with soda water and stir. Add more syrup for added sweetness, stir and garnish with a piece of stone fruit or an herb leaf.

Tarragon Peach Syrup

Makes 2 cups

Ingredients

3 tablespoons fresh tarragon leaves only
½ cup sugar
1 cup water
1 ripe peach, pitted and chopped

Directions

Combine the tarragon, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Rosemary Plum Syrup

Makes 2 cups

Ingredients

3 tablespoons rosemary leaves
½ cup sugar
1 cup water
2 ripe plums, pitted and chopped

Directions

Combine the rosemary, sugar, water and plums in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Nectarine Mint Syrup

Makes 2 cups

Ingredients

½ cup mint
½ cup sugar
1 cup water
1 ripe nectarine, pitted and chopped

Directions

Combine the mint, sugar, water and nectarine in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Rosemary Plum Syrup

August 6th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

3 tablespoons rosemary leaves
½ cup sugar
1 cup water
2 ripe plums, pitted and chopped

Directions

Combine the rosemary, sugar, water and plums in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Lavender Buttermilk Fried Chicken

August 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine: thyme, rosemary, savory, marjoram
1 cup salt
2 gallon hot water (no more, possibly less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8 cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully. Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum. Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist. Heat two large deep pots with the oil for frying, the oil should register about 320°F. Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside. In another large bowl whisk together the flour, baking powder and herbs and spices. Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”. When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess. Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan. Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes. The chicken should be a deep copper brown. Place on the baking sheets line with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Lavender Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Honey Lavender Fritters With Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Lavender Buttermilk Fried Chicken

July 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8  cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully.  Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum.  Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist.  Heat two large deep  pots with the oil for frying, the oil should register about 320°F.  Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside.  In another large bowl whisk together the flour, basking powder and herbs and spices.  Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”.  When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess.  Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan.  Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes.  The chicken should be a deep copper brown.  Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Herbs de Provence

July 7th, 2011 § 0 comments § permalink

One of the best dried herb mixes!  Wonderful on grilled meats and fish and breads. A fresh version is also a heavenly additive to your summer culinary repertoire.

Ingredients

1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon fresh summer savory, chopped fine
1 tablespoon fresh marjoram, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh lavender flowers
2 tablespoons dried fennel seeds
1 tablespoon salt

Directions

With a mortar and pestle grind up all the herbs and flowers and seeds until a chopped herb paste is made.  Use this on grilled fish or chicken or vegetables!

Spring Greens Pizza Bianca with Goat Cheese & Tomatoes

June 12th, 2011 § 0 comments § permalink

Makes 1-12 inch pizza

Ingredients

1 Ger-Nis Pizza Dough Recipe
3 tablespoons olive oil
2 teaspoons coarse salt
¼ cup fresh rosemary, chopped fine
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup fresh spinach
1 cup fresh Swiss chard, chopped
1 cup fresh dandelion greens, chopped
1 cup crumbled goat cheese
1 cup fresh tomatoes, chopped
Maldon salt

Directions

Roll out pizza dough in one 12 inch circle and place on a pizza sheet. Mix the olive oil, salt and garlic in a small bowl and brush over dough. Make sure that all salt and garlic remnants are on the pizza. In boiling water dip or blanch the greens, spinach, chard and dandelions for about 2 minutes no more.

Remove from water and strain using a cheese cloth to get out all excess water. Arrange the dry greens all over the pizza and sprinkle the goat cheese and the tomatoes over the top evenly distributed. Bake for 10 minutes or until golden brown and when all the goat cheese is melted. Take out of oven and sprinkle immediately with a little of the Maldon salt.

Passover Roasted Leg of Lamb

May 5th, 2011 § 0 comments § permalink

Serves 10-12

Ingredients

½ cup fresh rosemary leaves, chopped fine
1 tablespoon cloves, whole
1 tablespoon cardamom seeds
2 tablespoons coriander, whole
1 tablespoon cumin powder
1 tablespoon cracked black pepper
6 pound leg of lamb, trimmed of fat
6 garlic cloves, chopped fine
2 medium yellow onions, divided into 12 wedges or cubes
2 bottles dry red wine
8 cups veal or chicken stock
1 pound or approximately 1½ cups dried prunes
Salt

Directions

Mix the rosemary and the spices together in a small mixing bowl. Rub the mixture all over the leg of lamb, carefully coating each section. Place the leg of lamb in a large bin or bowl and add the garlic and the onions and cover with the red wine. Allow the leg of lamb to marinate for at least one day.

Preheat oven to 350°F. In a large roasting pan, place the leg of lamb and the marinade. Add the veal or chicken stock and the dried prunes. Season the mixture with salt. Cover with aluminum foil and roast for about 4-6 hours or until the lamb is falling of the bone tender.

Recipe by Rafael Hasid

Stress Relieving Herbal Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

½ cup fresh rosemary leaves
¼ cup lavender flowers, dried or fresh
1 cup Epsom salt
2 tablespoons olive oil

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Caramelized Onion & Goat Cheese Flatbread Pizza

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh rosemary, leaves chopped
2 flatbreads (whole wheat or spinach)
¼ cup fresh parsley, chopped
4 ounces herbed goat cheese
¼ cup pine nuts, chopped
1 tablespoon balsamic vinegar
1 cup fresh arugula
Cooking spray

Directions

Preheat oven to 350ËšF. In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and rosemary until onions are soft and caramelized, about 20 minutes.

Place flatbread on a sprayed cookie sheet. Top flatbread with crumbled goat cheese, caramelized onions and pine nuts. Bake for 15 minutes.

Meanwhile, in a small bowl, combine arugula, balsamic and 1 tablespoon olive oil and mix well. Season with salt and pepper.

Top flatbread with chopped parsley. Slice flatbread in ½ and serve with the fresh arugula salad.

Recipe courtesy of Robin Simpson

Rosemary & Dried Cherry Shortbread

March 2nd, 2011 § 0 comments § permalink

Makes 6 dozen cookies

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
3 ½ teaspoons fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
½ cup dried cherries, chopped
Fine sanding sugar for sprinkling

Directions

Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Add egg and dried cherries and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with sugar.

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

Lemon Rosemary Soda

March 2nd, 2011 § 0 comments § permalink

Makes 1 large pitcher

Ingredients

For lemon rosemary syrup
2 sprigs rosemary
1 cup sugar
1 cup water
1 tablespoon lemon zest

For soda
2 cups lemon juice
2 cups soda water
Ice

Directions

For lemon rosemary syrup
In a small saucepan over medium heat, place all 4 ingredients and warm through until sugar is dissolved. Strain and set aside to cool.

For soda
In a large pitcher, combine lemon rosemary syrup with lemon juice. Top with soda water and serve over ice.

White Bean, Onion and Rosemary Soup

February 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ pound (about 1½ cups) cannellini beans, soaked overnight and drained
2 tablespoons olive oil
2 large yellow onions, sliced thin
2 cloves garlic, chopped fine
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 fresh bay leaves
4 cups vegetable broth or water
Salt
Pepper
Extra-virgin olive oil

DIRECTIONS

In a large heavy bottomed soup pot, over medium low heat, add olive oil. Sauté onions until translucent, about 10 to 15 minutes. Add the garlic and cook for 3 minutes. Add the drained white beans, thyme, rosemary, bay leaves and vegetable broth. Cover, bring to a boil, and simmer for 40 to 45 minutes, until the beans are very soft. Remove the thyme, rosemary and bay leaves. Pass the soup through a food mill or use an immersion blender to puree. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve immediately drizzled with extra-virgin olive oil.

Roasted Pork Loin with Onion Cherry Sage Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.

Velvety Chesnut Soup with Grape Honey

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the soup

1 cup whole chestnuts, roasted and peeled
2 tablespoons butter
1 tablespoon pumpkin oil
1 small shallot, chopped fine
½ of a sweet yellow onion, chopped fine
¼ cup celery, chopped fine
1 medium parsnip, peeled and chopped fine
Salt
1 bouquet garni of fresh herbs in a cheesecloth sack: parsley, thyme, rosemary (a few springs of each)
2 fresh bay leaves
½ cup sweet Madeira
4 cups of sweet onion broth (see recipe)
½ cup heavy cream
Black pepper

For the grape honey

1 cup frozen concord grapes or fresh black grapes, chopped
¼ cup water
½ cup honey
Pinch of cinnamon
Pinch of fresh nutmeg
1 teaspoon ginger, freshly grated
1 teaspoon cardamom
½ tablespoons black pepper, freshly cracked

DIRECTIONS

For the sweet onion broth

In a large soup pan, add a bunch of red onions skins, shallot skins, carrot pieces, parsnip pieces, and 4½ cups of water. Add 2 tablespoons salt, ½ cup honey, and 1 tablespoon black pepper. Bring to a boil, and simmer for about 20 minutes. Strain, and set aside.

For the soup

In a large heavy bottom soup pan, over medium high heat, add butter and pumpkin oil. Cook shallots and onions, until translucent, about 3-4 minutes. Add the celery and parsnips, and cook for another 3 to 4 minutes. Add bouquet garni, bay leaves, and Madeira. Add the 4 cups of sweet onion broth, and simmer for about 20 minutes. Remove bouquet garni and bay leaves and blend with hand held immersion blender until smooth.

For the grape honey

Place all ingredients in a medium sauce pan, and bring to a boil. Reduce heat, and simmer about 4 to 5 minutes. Take off heat. Cool. Place in blender, and blend until smooth. Strain using a fine mesh strainer.

To serve soup, place in bowl, and swirl in grape honey.

Asian Pear with Blue Cheese with Rosemary Honey Drizzle

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup honey
1 tablespoon fresh rosemary, chopped fine
2 Asian pears, medium size, sliced ¼ inch thick and cut in half (half moon shapes)
4 ounces sweet blue cheese or gorgonzola, crumbled
Maldon sea salt

DIRECTIONS

In a small sauce pan, heat honey and rosemary leaves on simmer for about 5 minutes until warm and honey has been infused with rosemary. Arrange the pear slices on a serving tray and top each with a small amount of blue cheese and drizzle with warm honey-rosemary syrup. Serve.

Sweet Maple Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 2 cups mustard

INGREDIENTS

1 cup Smutty Nose Baltic Porter (New Hampshire) or any rich porter beer
1 cup malt vinegar
¾ cup brown mustard seeds
3 tablespoons dry mustard
¼ cup maple syrup
2 tablespoons fresh rosemary, chopped fine
2 teaspoons salt
1 teaspoon black pepper

DIRECTIONS

In a medium bowl whisk together beer, vinegar, and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, maple, rosemary, salt and pepper. Blend until a semi coarse yet creamy mustard consistency is formed. Transfer to a small bowl and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of mustard seeds additional.

Root Veggies with Garlic Maple Herb Butter

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets) chopped fine
1 small leek, sliced
4 cloves of garlic, chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon maple syrup
Salt
Pepper
2 tablespoons fresh sage, chopped fine
1 tablespoon fresh thyme and rosemary, chopped (1 tablespoon total)

DIRECTIONS

Preheat oven to 400ËšF.

Place all ingredients in the center of a large heavy duty piece of aluminum foil. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 25 minutes, or until veggies are cooked through. Serve.

Pork Loin and Potatoes with Rosemary, Leeks & Cream

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings pork loin
Salt
Pepper
¼ medium yellow onion, chopped medium
1 Yukon Gold potato, chopped
1 small leek, sliced
1 tablespoon butter
3 tablespoons cream
2 tablespoons fresh rosemary, chopped fine

DIRECTIONS

Preheat oven to 400°F.

Season the pork loin with salt and pepper. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 20-25 minutes, or until pork is cooked all the way through. Slice and serve!

Creamy Cauliflower & Spinach Soup

January 18th, 2011 § 0 comments § permalink

Serves 10 to 12

INGREDIENTS

4 tablespoons (½ stick) unsalted butter
2 tablespoons canola oil or extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon ground peppercorns
1 medium red onion, chopped
4 garlic cloves, peeled
1 large or 2 small heads cauliflowers, cut into florets (about 3½ pounds)
1 small red potato, peeled and chopped
1 pound spinach, washed and tough stems removed
1 cup milk
2 tablespoons kosher salt
8 cups water

DIRECTIONS

Place the butter, oil, rosemary, thyme, and ground peppercorns in a large pot, and heat over medium-high until the butter is melted and the rosemary is fragrant, about 2 minutes. Add the onion and garlic, and cook until they are soft, stirring often, about 3 minutes. Add the cauliflower and potato, and cook for 3 minutes. Add the spinach, milk, salt, and water, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the cauliflower easily mashes against the side of the pot, about 30 minutes.

Transfer some of the soup to a blender (don’t fill blender more than two-thirds full), cover, and pulse to release some heat. Blend the soup until it is completely smooth, and pour it into a clean pot. Repeat with the remaining soup. Bring the soup back to a boil, taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

4 teaspoons finely chopped fresh rosemary leaves
2 teaspoons grated lemon zest
¼ teaspoon fresh ground black pepper
2 teaspoons fresh ginger, peeled finely chopped
4(7-to-8-ounce), skin-on, boneless Pekin duck breasts
1 teaspoon Sea salt or kosher salt
1 cup Belgium Cherry Beer
1 cup duck or chicken stock
16 dried cherries
3 tablespoons butter, chilled

DIRECTIONS

Stir together the rosemary, lemon zest, black pepper, ginger and salt. Sprinkle the spice mixture on the flesh sides of the duck breasts. Sandwich with the flesh sides together (skin side out) on a plate, cover with plastic wrap, and refrigerate for 4 hours or overnight.

Take the duck out of the refrigerator and use a paper towel to wick away any moisture – it’s fine if some of spice mixture rub off.

Heat a large skillet over medium heat until hot. Place the duck breasts in the skillet skin-side down and cook undisturbed until most of the fat is released, about 8 minutes. Pour off the fat from the pan (save it for another use if desired). Flip the breasts and cook 1 minute more. Transfer the duck to a platter and turn off the heat.

Add the cherry beer to the pan and boil until reduced to 2 tablespoons, scraping up any caramelized bits that cling to the bottom of the pan. Add the stock and dried cherries and any juices on the platter that have collected around the duck. Simmer until the stock has reduced by half.

Turn off the heat and add the butter. Shake the pan back and forth until the butter has dissolved.
Season the sauce with salt and fresh ground black pepper. Slice the duck and return to the pan to warm.
Serve immediately.

© Recipe Property of Peter Berley

Braised Duck Legs with Figs Lime and Honey

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

4 duck legs, trimmed of excess fat
Salt
12 large shallots, peeled and left whole, roots trimmed
12 dried figs
2 branches fresh rosemary
4 tablespoons honey
4 quarter-size slices fresh ginger
1 teaspoon black peppercorns
1 cup dry white wine
2 tablespoons freshly squeezed lime juice
1-2 cups duck stock

DIRECTIONS

Season the duck with ¾ teaspoon salt per pound. Refrigerate 1-2 days. Pat dry.

Brown duck skin side down over medium heat for 5-7 minutes until the skin is golden brown and the fat has collected in the pan. Transfer the duck to a casserole that can hold the legs in a single later. Discard the fat.

Add shallots, figs, rosemary, honey, ginger, peppercorns, wine, and lime juice, Pour in enough stock to barely cover the contents of the pan. Bring to a boil and skim off any scum that rises. Cover pan and transfer to the oven to braise for 1½-2 hours or until the meat is very tender.

Transfer the duck, shallots and figs to a platter and keep warm. Reduce the braising liquid to desired consistency and serve.

© Recipe Property of Peter Berley

Herb crusted Chicken with Caramelized Onion Jam on Ciabatta

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For herb crusted chicken

1 tablespoon fresh rosemary, chopped fine
2 tablespoons fresh thyme, chopped fine
Zest of 1 lemon
1 pound boneless skinless chicken breast
Salt
Freshly ground pepper
2 tablespoons canola oil
2 cups arugula leaves, for sandwich
Ciabatta, recipe follows

For caramelized onion jam

2 tablespoons canola oil
4 sweet onions, sliced thin
3 tablespoons sugar
¼ cup sherry vinegar
¼ cup water
Salt

DIRECTIONS

Preheat oven to 350°F. In a small bowl, combine herbs and lemon zest. Season chicken breast with salt and pepper and coat in herb mixture. In a large sauté pan, add oil over medium high heat. Add chicken and sea on one side, flip breast and then place in the oven for 5 to 7 minutes (depending on thickness of breast) or until cooked through. Once out of oven, let rest 10 minutes and then slice on breasts on the bias.

Meanwhile, in a large sauté pan, add oil over medium low heat. Add onions and cook very slowly, 10 minutes. Add sugar, vinegar and water and season with salt. Cook until onions are deep golden brown and sauce is reduced to a syrupy sauce, 15 to 20 minutes more.

To assemble sandwich, spread onion jam on ciabatta loaf, top with arugula leaves and sliced chicken breast. Cut into individual sandwiches and serve.

For ciabatta

Makes 2 loaves

INGREDIENTS

For sponge

½ teaspoon active dry yeast
2 tablespoons warm water (105°-115°F)
13 cup room-temperature water
1 cup bread flour

For bread

½ teaspoon active dry yeast
2 tablespoons warm milk (105°-115°F)
23 cups room-temperature water
1 tablespoon olive oil
2 cups bread flour
1½ teaspoons salt

DIRECTIONS

Make sponge

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl, stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Make bread

In a small bowl, stir together yeast and milk and let stand 5 minutes, or until creamy. In a bowl of a blender, blend together milk mixture, sponge, water, oil, and flour and combine with wooden spoon. Add salt and mix. Turn out dough from bowl on floured surface and knead until soft, about 10 minutes. Place dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1½ hours. (Dough will be sticky and full of air bubbles.)

Have ready a rimless baking sheet and 2 well-floured 12-by-6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1½ to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed “quarry” tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425°F. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up for edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

Herb Mashed Cannellini Beans

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

10 cloves garlic (skin on)
1 fresh rosemary sprigs
3 fresh thyme sprigs
Extra virgin olive oil
Salt
2 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
1¾ cups chicken broth
Freshly ground pepper
Juice of 1 lemon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

DIRECTIONS

Preheat oven to 400°F. In aluminum foil, add garlic cloves and herb sprigs and drizzle with olive oil. Season with salt and wrap. Bake in oven until cloves are soft, 30 minutes. Remove and set aside until cool enough to handle. Once cooled, remove garlic from skins and mash.
Meanwhile, in a large sauté pan, over medium heat add olive oil. Add beans, mashed garlic, chicken broth and season with salt and pepper. Bring to a boil and then reduce to a simmer and cook, 15 minutes. Remove from heat and mash beans with a potato masher until chunky. Add lemon juice and herbs and serve.

Caramelized Apple Buckwheat Crepes with Light Rosemary Cream

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the crepes

2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs

DIRECTIONS

Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until cold before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used.

For the caramelized apples

INGREDIENTS

3 tablespoons butter
4 apples, peeled, cored and cut into wedges
2 tablespoons sugar in the raw
½ teaspoon cinnamon
1 teaspoon fresh rosemary, chopped super fine
½ teaspoon freshly grated nutmeg
¼ apple cider

DIRECTIONS

In a medium sauté pan, over medium heat, add butter and melt. Add apples and cook for a few minutes. Add sugar, cinnamon, rosemary and nutmeg. Continue to cook apples, until slightly golden and caramelized, about 8 minutes. Add apple cider and turn up heat a bit until mixture thickens. Remove from heat.

For the light rosemary cream

INGREDIENTS

½ cup crème fraiche
½ cup 2% milk
1 tablespoon syrup from caramelized apples
1 tablespoon fresh rosemary, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

To assemble crepes

Place a little bit of the apple mixture in a crepe and fold over. Spoon some light rosemary cream over the top.

Winter Herb & Citrus Yogurt Granita

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

½ cup honey
2 cups plain Greek yogurt
1 cup fresh citrus juice (tangerine, lime, Meyer lemon, orange, or combinations are excellent)
¼ cup citrus zest
2 tablespoons fresh thyme leaves, chopped fine
1 tablespoon fresh rosemary leaves, chopped fine

DIRECTIONS

Whisk together all ingredients in a medium mixing bowl until well combined. Pour in a shallow metal pan and allow to freeze. Taking a fork and scraping the ice every 10 minutes until frozen, about 4 hours. Garnish each serving with a sprig of thyme.

Rosemary Chocolate Soufflés

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 tablespoon butter, softened
¾ cup sugar, plus one tablespoon
4 tablespoons flour
¼ cup fresh rosemary, chopped super fine, plus 1 tablespoon for garnish
1 tablespoon cocoa powder
Sea salt
2 tablespoons butter, cold and cut into little pieces
1 cup milk
2 ounces dark chocolate, chopped fine
2 egg yolks
5 egg whites
2 teaspoons powdered sugar

DIRECTIONS

Preheat oven to 425°F. Butter 4 (8 ounce) ramekins well and set aside.

In a medium bowl combine sugar, flour, rosemary, cocoa powder, and a pinch of sea salt and mix well.
Using a fork or pastry blender, add the butter to the flour until a fine crumbly meal forms. Meanwhile, in a medium saucepan bring milk to a boil, and reduce. Slowly add the flour mixture and chocolate to the milk and whisk, making sure the milk mixture does not boil and whisking continuously until the mixture is thick. Once the chocolate mixture is cooled, add egg yolks and combine. Set aside. In a separate metal bowl, whisk the egg whites with a pinch of salt until soft peaks form, adding a little bit of the reserved tablespoon of sugar at a time. The beaten egg whites should be glossy, shiny and stiff. Stir in about ¼ of the egg white mixture into the chocolate mixture, folding gently until just incorporated. Add the remaining egg white mixture, mixing gently until just combined. Divide mixture between the greased ramekins. Place the ramekins on a baking sheet and place in the preheated oven for about 15 minutes or until the soufflés are puffed up. Mix the remaining rosemary with the powdered sugar and sprinkle on top.

Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper

PREPARATION

Preheat oven to 375°F.

Gently separate mushrooms caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a sauté pan over medium-high heat, melt butter and olive oil. Sauté shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kashi cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.

Apple Rosemary Chicken Sausages with Sautéed Kale

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes about 9 sausages)

INGREDIENTS

For the Sausage

2 pounds boneless & skinless chicken breasts, cubed
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh rosemary leaves, chopped
2 tablespoon salt
1 medium apple (tart variety), chopped superfine
Casings of your choice

For the Sauté Mixture

Olive oil
2 cloves garlic, chopped
6-9 apple-rosemary sausages, sliced into thick rounds
1 medium apple, chopped
1 large bunch purple or green kale, chopped
½ cup chicken broth
Salt

PREPARATION

For the Sausage

Mix all the sausage ingredients except for the apple in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, mix the apples, combine well, and place mixture in the freezer.
Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released.
Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

For the Sauté Mixture

In a large skillet over medium heat, add oil. Sauté garlic, stirring constantly, cook, 1 minute. Add sausages, and cook until almost browned, about 4 to 5 minutes. Add apples, cook, about 1 minute more. Then add kale, cooking an additional 1 to 2 minutes. Add chicken broth, season with salt, and mix everything to combine. Turn the burner to low, and simmer covered, another 1 to 2 minutes. Uncover, and cook, another 1 to 2 minutes. Serve.

Crostini with Blue Cheese and Pear

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1 baguette
1 clove garlic
Extra virgin olive oil
Salt
¼ cup honey
2 teaspoons fresh rosemary, chopped fine
2 Asian pears, cut in quarters, cored, and sliced thin
4 ounces blue cheese, sliced

PREPARATION

Preheat oven to 350°F.

Slice baguette thinly, and place on baking sheet. Rub each slice with garlic clove, drizzle with olive oil, and lightly season with salt. Bake until golden, 10 to 15 minutes, making sure to flip toast halfway through.

In a small saucepan over medium low heat, add honey and rosemary, and warm through. Set aside.

To serve, place 2 slices of pear on crostini, top with a slice of blue cheese, and drizzle with rosemary honey.

Rosemary Potato Latkes with Rosemary Apple Chutney

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

This is a semi-traditional potato latke recipe with a modern version of applesauce to go with it.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs, beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Rosemary Apple Chutney

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, peeled and chopped fine
Juice of 1 medium lemon
2 fresh bay leaves
1 teaspoon salt

PREPARATION

In a large mixing bowl, combine grated potatoes, onion, rosemary, eggs, flour, salt, and pepper, and mix well. Heat a large bottom skillet on high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Place all ingredients for rosemary apple chutney in a heavy bottom medium sauce pan, and bring to a boil. Reduce heat, and let simmer uncovered, stirring occasionally for 20 to 30 minutes or until chutney is at desired consistency and apples are soft. Tale off heat, and discard bay leaves. Serve over hot latkes.

Paella Valenciana

November 22nd, 2010 § 0 comments § permalink

Makes 1 large Paella, Serves 8

Paella Valenciana is essentially the mother to all other forms of paella. Authentic Paella Valenciana is hard to find, but, when you do, you will find it to be as exquisite as paella gets. You can omit the snails in this recipe, but the paella will not be authentic. You can find the snails in cans at most specialty grocery stores.

INGREDIENTS

20 snails
Coarse salt
Spanish olive oil
3-5 cloves garlic, chopped fine
1 yellow onion, chopped
3 chicken thighs, boneless, skinless, chopped
1 can (28 ounces) peeled whole tomatoes
1 teaspoon Spanish smoked paprika
2 cups green beans, trimmed and cut into 1 inch pieces
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
2 cups chicken broth
3 cups water
3 cups Bomba rice (short grain white rice)
A few threads of saffron
2 cups white beans (lima), canned or cooked
Salt and pepper

PREPARATION

Place the snails in a bowl, and sprinkle with coarse salt. Let rest for about 10 minutes. In a paella pan, heat the oil on a medium heat. Add garlic and onions, and sauté until translucent, about 3-4 minutes. Add the chicken, and sauté until chicken is just about cooked through. Add tomatoes, making sure to crush them between your fingers so they break apart, and add paprika. Stir. Add green beans, fresh herbs, chicken broth, and water. Add rice and saffron. Bring to a boil. Season with salt and pepper.

Once the paella is brought to a boil, reduce to low heat, and cook uncovered for about 10-15 minutes, stirring occasionally. Add the beans and snails, and cook another 15 minutes, stirring gently every 5 minutes. Make sure the burner is on low heat and that the liquid is simmering gently. Once the rice is cooked, take off heat and cover. Let stand for 5 minutes before serving.

Herbed Home Fries

November 22nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb (about 5-7 potatoes) Yukon Gold or Red Potatoes, cut into cubes
1 onion, chopped
Olive oil
Salt
Freshly ground pepper
¼ cup fresh thyme leaves, chopped
¼ cup fresh flat leaf parsley, chopped
2 tablespoons fresh rosemary leaves, chopped
¼ cup fresh basil leaves, chopped

PREPARATION

Preheat oven to 350ËšF.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain and pat dry. Toss with oil, salt and pepper and place on baking sheet. Place in oven and cook till
brown and crispy, 15- 20 minutes.

Meanwhile, in a large sauté pan over medium heat, add onions and olive oil and cook till golden brown, 15 minutes.

Once potatoes are removed from oven, immediately toss with fresh herbs and onions, check for seasoning and serve immediately.

Turkey Pot Pies with Cheddar Buttermilk Biscuit Tops

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

A southern spin on the classic pot pie! Who doesn’t love biscuits and cheddar, with a mix of turkey pot pie!

INGREDIENTS

Turkey Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
1 medium celery root, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
2 cups of turkey meat, precooked and shredded or cut into chunks
Cheddar biscuit dough (recipe follows)
Butter

Cheddar Buttermilk Biscuits

1½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
¼ cup fresh chives, chopped fine
1 cup sharp cheddar, grated
1 cup buttermilk

PREPARATION

Pre-heat oven to 375°F.

For the pies:
Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots, celery root, and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Add turkey to the mixture, and turn heat to low and simmer, about 15 minutes or until the celery root is soft. Take off burner, and set aside. Until golden brown. Serve warm.

For the Biscuits:
In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter, and crumble mixture with your fingertips until mixture resembles coarse meal with some little lumps about the size of a pea. Add chives, cheddar, and buttermilk, and mix until a dough forms. On a lightly floured surface, roll out dough to a ½-inch cookie cutter.

To assemble the pies:
Lightly grease ramekins with butter. Fill up ramekins about ¾ full with turkey pie mixture. Place one biscuit on top of each pie in the ramekin.

Place all ramekins on a baking sheet and bake in the oven for about 15 minutes or until golden brown.

Sheppard’s Pie

November 22nd, 2010 § 0 comments § permalink

Makes 1 Pie, serving about 6-8

This mashed potato crusted “pot pie” is brought to us by the British and their love of rich protein filled dishes in the dead of cold damp winters.

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1½ pounds lean ground beef
1 cup crimini mushrooms, chopped fine
1 cup fresh or frozen peas
2 tablespoons of the following fresh herbs, chopped fine: parsley leaves, rosemary leaves, thyme leaves, marjoram leaves
2 tablespoons tomato paste
Salt/black pepper
2 pounds of Yukon gold potatoes, peeled and chopped
4 tablespoons unsalted butter
½ cup buttermilk
½ cup fresh chives, chopped fine for use; 1 tablespoon saved for garnish

PREPARATION

Preheat oven to 375°F.

Heat the oil in a large sauté pan on medium high heat, and cook garlic and onions until slightly cooked or translucent, 3 to 4 minutes. Add the carrots and parsnips, and cook another few minutes. Next add the ground beef, and sauté until it is fully browned, around 4 to 5 minutes. Drain off fat and add crimini mushrooms, sauté for a few minutes and next add the frozen or fresh peas and the herbs. Mix in tomato paste, season with salt and pepper and place on low heat for about 5 minutes. Remove from heat and set aside.

Meanwhile, boil the potatoes in a pot of salted water until tender. Strain and add butter, buttermilk and salt. Mash the potatoes until very smooth. Mix in the chives and set aside 1 tablespoon for garnish. Place the meat mixture in a lightly greased round glass pie dish or deep ceramic casserole dish. Spread mashed potatoes over the top evenly and sprinkle with chives. Bake until the top is golden brown, 35 to 40 minutes. Serve warm.

Wild Mushroom Herb Gravy

November 19th, 2010 § 0 comments § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup mixed wild mushrooms, sliced and chopped
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh flat leaf parsley, chopped fine
½ cup dry white wine
1 cup chicken broth
Salt
½ cup heavy whipping cream

PREPARATION

In a large sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic, 5 minutes and then add mushrooms and herbs and cook for another 5 minutes. Next, add white wine and chicken broth to deglaze the pan, using a wooden spoon to scrape up any bits that are stuck to the bottom of the pan. Reduce liquid and cook for 5 to 6 minutes. Remove from the heat and add heavy cream.

As an alternative, you can also make your gravy right in the turkey roasting pan. Remove turkey from pan and strain any fat bits and then place roasting pan right on top of two burners. Follow the same instructions as above.

Rosemary Plum (Prune) Red Wine Glaze

November 19th, 2010 § 1 comment § permalink

Makes 2 cups

Our obvious choice would be fresh plums, but keeping within the seasonal approach we had to use dried prunes for this glaze. It still makes a bold attempt and to our delight this deep, rich and velvety glaze is surprisingly perfect. The sultryness of this glaze is exceptional and using a brush of rosemary to apply glaze only heightens the overall experience! Excellent with pork as well as with roasted potatoes!

INGREDIENTS

1½ cups dark and deep red wine (Zinfandel, Syrah or Cabernet Franc)
1 cup dried pitted prunes, chopped fine
½ cup sugar
2 tablespoons fresh rosemary leaves
1 clove garlic
2 fresh bay leaves
Salt
Freshly ground pepper

PREPARATION

Place all ingredients in a small sauce pan and cook down until prunes are very soft, about 15 minutes. Remove bay leaves and blend in food processor or blender until smooth.

Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

November 10th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 3 to 4-pound chicken
2 small lemons, quartered

For Compound Butter

4 tablespoons unsalted butter, softened
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 to 3 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground pepper
3 onions, quartered
5 carrots, peeled and chopped in 1-inch pieces

PREPARATION

Preheat oven to 400°F.

Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly titled plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Prick the lemons in at least 20 places each, using a fork. Place both lemons in the birds cavity. Close up the opening with toothpicks or by trussing. To make the compound butter, mix the butter, herbs, and garlic and season with salt and pepper. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast.

Drizzle the chicken with olive oil. Season with salt and pepper.

Roast chicken for 30 minutes. Remove pan from the oven and add onions and carrots. Place chicken and vegetables back in the oven and until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour.

Once out of oven, allow to rest for 10 minutes before carving. Serve warm.

Delicata Squash with Garlic and Herbs

November 4th, 2010 § 0 comments § permalink

Serves 4 as side dish and 2 as main course

INGREDIENTS

2 Delicata squash, cut in half, seeds removed
3 tablespoons extra-virgin olive oil
4 garlic cloves, sliced
2 tablespoons fresh rosemary leaves, chopped
¼ cup fresh thyme leaves, chopped
Salt and freshly ground pepper

PREPARATION

Preheat oven to 375°F.
Place squash in a casserole dish and drizzle with olive oil and coat cut-side of squash with garlic, herbs and season with salt and pepper, cover with aluminum foil. Roast in oven until cooked through, 30 to 40 minutes. Serve immediately.

Delicata Squash with Garlic and Herbs

Jewel Yam & Al Blue Potato Hash

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 large sweet potato, cut into ¾ inch cubes
4 purple potatoes, cut in ¾ inch cubes
2 thick slices of bacon, cut into 1 inch pieces
1 medium onion, cupped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 green onion, thinly sliced
2 tablespoons fresh rosemary, chopped fine
Salt and fresh cracked black pepper

PREPARATION

Place a large skillet over medium heat. Once the skilled has heated, add the bacon. Fry the bacon until all the fat has been rendered and the bacon is fully cooked.

While the bacon is cooking, add the cubed potatoes to a large pot with enough water to cover the potatoes. Add a liberal amount of salt to the water. Place the pot with the potatoes onto the stove over high heat. Bring the pot to a boil. Once the pot has reached a boil, test the doneness of the potatoes: using a fork, stab a couple of different cubes. If the cubes are tender when pierced and easily come off to the fork, the potatoes are done. Strain the parboiled potatoes.

Once the bacon is done, remove it from the pan and drain it on paper towels. Crumble the bacon once it has cooled and set aside.

In the same skillet over medium heat, using the rendered fat, sauté the sliced onion until soft, about 10 minutes. Add the parboiled potatoes, rosemary, and garlic to the pan. Raise the heat to medium high and fry the potatoes for 10-15 minutes. Allow the hash to cook, untouched, for several minutes before stirring or flipping. This will allow proper caramelization. Stir of flip the hash a few times while sautéing. Once the potatoes are browned and crispy on all sides, add the parsley, green onions, and crumbled bacon to the skillet. Toss to combine thoroughly. Taste a bite of the hash then season as necessary with kosher salt and fresh cracked black pepper. Serve hot. Goes great with tangy lemon vinaigrette. Enjoy!

September Roasted Plums with Rosemary Cream

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 5 minutes
Cook Time: 20 minutes (mainly unattended time)
Wine Pair: Dessert

INGREDIENTS

6 medium plums, red, Italian, purple, pluots or any combination there of, pitted and cut in half
1 tablespoon almond oil
½ cup sugar
1 tablespoon fresh rosemary leaves, chopped fine
½ cup heavy whipping cream

PREPARATION

Preheat oven to 400ËšF. In a medium mixing bowl, toss plums with almond oil and then sprinkle sugar and rosemary, mix well. Place plums skin side down in a small glass baking dish and bake in oven for 10 minutes, turning the oven on broil for the last minute until lightly browned. Take out of oven and add heavy whipping cream to the dish and mix well. Serve drizzling cream mixture over the top.

Pork Loin And Potatoes With Rosemary, Leeks & Cream

October 13th, 2010 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings pork loin, sliced
¼ medium yellow onion, chopped fine
1 Yukon potato, chopped
1 leek, chopped
3 tablespoons cream
Several sprigs rosemary

PREPARATION

Preheat oven to 400ËšF.
Place sliced pork loin on prepared foil. Top with onion, potato, leek, cream, and top with several sprigs of rosemary.
Wrap and bake for about 25 minutes, or until pork is cooked all the way through.

The Romero

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

2 sprigs of fresh rosemary, 1 reserved for garnish
2½ oz mezcal
¾ oz lime juice
¾ oz rosemary-infused agave nectar
½ oz grand marnier

PREPARATION

Rub the rosemary sprig around the rim of a rocks glass. Place first four ingredients in shaker with ice and shake vigorously. Add ice to rocks glass and strain cocktail over ice into glass. Garnish with sprig of rosemary and serve.

© Recipe courtesy of Justin Briggs

Roasted Stone Fruit with Herbed Meringue

October 13th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

6 each apricots, plums, and peaches, cut in half
2 tablespoon sugar
1 teaspoon salt
Herbed meringue, recipe below
Demerara sugar (optional)

PREPARATION

Preheat oven to 425Ëš.
Toss stone fruit with sugar and salt, and roast for 5 minutes.
Reduce oven to 200Ëš.
Once oven temperature has reduced, spoon rosemary meringue atop roasted plum halves, thyme meringue atop roasted apricot halves and tarragon meringue over roasted peach halves, sprinkle each with demerara sugar (if using) for added texture and bake for 35 to 40 minutes or until dry.
Serve warm.

Herbed Meringue

Makes 6 individual meringue shells

INGREDIENTS

¼ teaspoon salt
3 egg whites
6 tablespoons sugar
1 tablespoon chopped tarragon
1 tablespoon chopped rosemary
1 tablespoon chopped thyme

PREPARATION

Add the salt to the egg whites and beat until foamy, gradually add the sugar and whip until stiff peaks form.
Separate meringue into three equal parts and fold in herbs to create three separate herb meringue bases.

Roasted Stone Fruit with Herbed Meringue

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy, and Yogurt

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup yogurt
Lemon juice, to taste
Olive oil
2 cucumbers, peeled and finely chopped
½ cup mint leaves
2 large eggplant, diced and salted
2 anchovy fillets, finely chopped
½ teaspoon chili flakes
5 cloves garlic, only 1 clove finely chopped
1 lb. lamb loin
salt and pepper, to taste
1 large sprig rosemary
Maldon sea salt, to taste

PREPARATION

Preheat oven to 475˚F. In mixing bowl whisk together yogurt, lemon juice (to taste) and olive oil. Fold in chopped cucumbers and mint. Set aside. Pat eggplant dry. Saute in olive oil until just cooked through. Place in mixing bowl with anchovy, chili flakes and chopped garlic. Set aside. Season lamb with salt and pepper. Roast lamb in oven with rosemary and 4 remaining cloves of garlic until cooked to an internal temperature of 135˚F. Remove from oven and let rest for fifteen to twenty minutes. Smear yogurt sauce on plate. Slice lamb and place on top. Spoon eggplant ‘relish’ on top of lamb and sprinkle with sea salt and freshly cracked pepper.

© Recipe courtesy of John Adler, franny’s

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy and Yogurt

Rosemary Gin & Tonic

October 8th, 2010 § 0 comments § permalink

Makes 1 drink

INGREDIENTS

1 lime wedge
1 3-inch fresh sprig of rosemary
2 ounces gin
Tonic water

PREPARATION

Lightly crush the lime wedge and rosemary in a 10 to 12-ounce glass with a muddler or the end of a wooden spoon. Next, add gin. Fill the glass with ice and top off with tonic water. Stir and serve.

Rosemary Gin & Tonic

Pear Rosemary Upside-Down Cake

October 8th, 2010 § 0 comments § permalink

Serves 8-10

INGREDIENTS

8 tablespoons unsalted butter (1 stick), separated
1 cup sugar, separated
3 medium pears, skins on, cored and cut into wedges
1 tablespoon fresh rosemary leaves
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons fresh rosemary leaves, chopped fine
1½ teaspoons coarse salt
3 large eggs
½ teaspoon teaspoon vanilla extract
½ cup heavy cream

PREPARATION

Preheat oven to 350ËšF.
Melt 4 tablespoons of butter in a cast iron skillet over medium heat, making sure to coat all sides. Add ½ cup of sugar and cook until the butter starts to melt and turn golden brown about 3 minutes. Add pear wedges forming a circle covering entire bottom of pan filling any blank spots. Sprinkle rosemary leaves on the pears. Place in the oven for 15 minutes or until pears are tender. Set aside.
Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder and soda, rosemary leaves and salt. Separately, in the bowl of a large mixer over medium-high speed, beat 4 tablespoons butter and ½ cup sugar until fluffy. Reduce speed to medium and add eggs one at a time, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and heavy cream. Drop spoonfuls of batter over pear mixture and spread evenly with a spatula coating evenly and making sure pears are not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes.
Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.

Pear Rosemary Upside Down Cake

Herbed Polenta

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

PREPARATION

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

Herbacious Olives

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup olive oil
Zest and juice of 2 lemons
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
½ tablespoon mustard seeds
½ tablespoon fennel seeds
1 teaspoon red pepper flakes
4 cups of mixed olives

PREPARATION

Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed through and herbs and spice flavors have been infused. Pour over olives and, let cool.

Herbacious Olives

Herbed Beef Barley Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

Olive oil, for sautéing
2 tablespoons butter
2 medium yellow onions, chopped medium
3-4 cloves garlic, chopped fine
1 pound beef stew meat, cut into 2 inch cubes and pre-seasoned with salt & pepper
½ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
½ cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
3 large carrots, cut into 1 inch chunks
4 celery stalks, chopped
1 cup brown mushrooms, chopped
3 fresh bay leaves
1 cup white wine
2 cups beef stock
1 pound beef shank bones
½ cup pearled barley
Salt
Pepper

PREPARATION

In heavy stew pan over medium-high heat, add olive oil and butter. Sauté onions and garlic for about 3-4 minutes or until soft and semi translucent. Add cubed stew meat and sauté until browned. Add ⅓ of each of the herbs and stir, next add the carrots and celery, sauté for another few minutes and then add mushrooms and sauté a few more minutes while all liquid is absorbed by the mushrooms. Drop in the bay leaves. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan and add another ⅓ of all the herbs. Add beef stock and beef shanks. Simmer on low heat for about 30 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes or until barley is tender and to desired consistency. Season with salt and pepper. Sprinkle in remaining herbs and take off heat, let stand for about 10 minutes before serving.

Rosemary-Garlic Pork & Potatoes with Caramelized Apples

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

12 small yellow potatoes, washed and kept whole
2 medium-size sweet onions, quartered
3 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
⅓ cup olive oil, divided
¼ cup fresh rosemary leaves
1 (4-pound) boneless pork loin roast
2 tablespoons Dijon mustard
4 garlic cloves, coarsely chopped
6 large garlic bulbs
½ cup apple cider vinegar
Caramelized apples, recipe follows
Preheat oven to 425°F.

PREPARATION

Sauté onions in 3 tablespoons hot oil in a 7-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Season with Salt and pepper. Remove from heat, and stir in ¼ cup  rosemary. Add potatoes and mix well.

Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 teaspoons salt and 1 teaspoon pepper, and place on top of onions in pan. Stir together mustard, chopped garlic, 2 tablespoons olive oil, and remaining 2 tablespoons rosemary; spread over pork.

Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.

Bake at 425&Deg;F for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F. Let stand 10 minutes.

Transfer pork and potatoes and onions to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over potatoes and onions. Slice pork, and serve with roasted vegetables, garlic bulbs, and caramelized apples.

Caramelized Apples

INGREDIENTS

4 Pink Lady apples, quartered and sliced
4 Granny Smith apples, quartered and sliced
½ cup maple syrup
2 tablespoons unsalted butter
Salt
Pepper

PREPARATION

In a medium-sized skillet over medium heat, add apples, and sauté 5 minutes or until lightly browned. Reduce heat to low, and add maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Finish with butter and season with salt and pepper.  Toss over pork, onion and potatoes and serve.

Rosemary Warm Plum Milk

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

3 cups of milk
rosemary
1 plum
cinnamon
1-2 spoons of sugar.

PREPARATION

Infuse 3 cups of milk with a handful of fresh rosemary and 1 plum sliced thin, simmer for about 5 minutes.  Sprinkle a little cinnamon and a few spoons of sugar.  Drink and keep the plums in the drink.

Bacon Rosemary Roasted Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

4 ounces sliced bacon, chopped
1 teaspoon sweet paprika
5 small garlic cloves—3 smashed, 2 minced
Salt and freshly ground pepper
1 (4-pound) chicken, quartered and wings removed
2 tablespoons olive oil
1 small onion, coarsely chopped
1 large carrot, cut into ½-inch pieces
2 small celery ribs, cut into ½-inch pieces
6-8 fresh rosemary sprigs
2 cups low-sodium chicken broth
½ cup dry red wine

PREPARATION

In a mini processor, puree the bacon, paprika, smashed garlic and a pinch each of salt and pepper to a paste. Loosen the skin on the chicken breasts and legs and spread the paste under the skin, pressing to even it out. Refrigerate the chicken for 4 hours or preferably overnight.

Preheat the oven to 350°F. Heat the oil in a large, ovenproof nonstick skillet. Season the chicken lightly with salt and pepper. Add to the skillet, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn and cook until lightly browned all over, about 2 minutes longer. Transfer the chicken to a plate.

Add the onion, carrot, celery, minced garlic and rosemary to the skillet and cook over moderate heat, stirring occasionally, until barely softened, about 6 minutes. Return the chicken to the pan, skin side up, and roast in the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of the leg and breast registers 170°F. Remove the skillet from the oven and preheat the broiler.

Meanwhile, in a medium saucepan, boil the chicken broth until reduced to ½ cup, about 15 minutes.

Transfer the chicken to a platter, cover loosely with foil and keep warm. Spoon off the fat in the skillet. Add the red wine to the skillet and boil over high heat until almost evaporated, about 5 minutes. Add the reduced chicken broth and cook until slightly reduced, 2 to 3 minutes. Return the chicken to the skillet, skin side up. Broil 4 inches from the heat for about 1 minute, just until the skin is very crisp. Discard the rosemary sprigs. Transfer the chicken, sauce and vegetables to plates and serve

Classic Herbed Roast Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 (5-pound) chicken
Salt and freshly ground black pepper
3 small handfuls of fresh herbs (rosemary, thyme, parsley, marjoram), finely chopped
¼ cup olive oil
1 lemon, halved
4 fresh bay leaves
2 sprigs of fresh rosemary

PREPARATION

Preheat oven and a roasting tray to 400°F. Wash chicken inside and out; pat it as dry with paper towels. Rub the cavity with salt. Carefully grab the skin at the tip of the chicken breast and pull up gently. With your other hand, gently separate the skin from the breast meat. Sprinkle a little salt in the gaps and push in as much of the chopped herbs as you can. Drizzle in a little olive oil. Stuff the chicken with lemon, bay leaf and rosemary and whatever may be left of the fresh herbs. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the wings under, and truss with kitchen twine.  Rub a little olive oil into the skin of the chicken and season generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side, breast side down, on the tray and put back in the oven. Allow to cook for 5 minutes, and then turn it over on to the other side, breast side down. Cook for another 5 minutes and then place the chicken on its back. Cook for 1 hour. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Let the chicken rest for 10 minutes before serving.

Roasted Gold Beets, Cauliflower with Lentils and Rosemary

October 5th, 2010 § 1 comment § permalink

Serves 6


INGREDIENTS

Olive oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
2 cups yellow or brown lentils
2 cups vegetable stock
¼ cup fresh rosemary leaves
¼ cup fresh thyme leaves
3 medium gold beets, peeled and chopped into 1-inch cubes
2 cups cauliflower florets
Salt and pepper

PREPARATION

Preheat oven to 350°F

In a medium sauce pan, add olive and sauté garlic and onions until translucent, or about 5 minutes.  Add lentils, stock, herbs, beets and cauliflower and season with salt and pepper.  Bring to a boil and cook for about 15 minutes.  Place in pre-heated oven uncovered for about 30 minutes or until lentils, beets and cauliflower are tender.

Porkloin And Potatoes With Rosemary, Leeks & Cream

June 2nd, 2010 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings porkloin, sliced
¼ medium yellow onion, chopped fine
1 Yukon potato, chopped
1 leek, chopped
3 tablespoons cream
Several sprigs rosemary

PREPARATION

Preheat oven to 400ËšF degrees

Place sliced pork loin on prepared foil.  Top with onion, potato, leek, cream, and top with several sprigs of rosemary.

Wrap and bake for about 25 minutes, or until pork is cooked all the way through.

Rosemary Rhubarb Sorbet

June 2nd, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups rhubarb, chopped fine
1 cup sugar
1 cup water
⅓ cup rosemary leaves, chopped

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water, rhubarb and chopped rosemary. Bring to a boil until sugar dissolves, simmer for 5 minutes, and take off burner, cool and set syrup aside. In a food processor, blend syrup mixture until a puree forms. Follow ice cream maker instructions for making sorbet.

Rosemary Lavender Buttermily Donuts With Lavender Sugar

June 2nd, 2010 § 0 comments § permalink

(Recipe Adapted from Canille at Vanille Blogspot)

INGREDIENTS

2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking powder
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
½ cup plain white Greek yogurt
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying

Lavender Rosemary Sugar for Dusting…

INGREDIENTS

1 cup sugar, white
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender flowers, chopped fine

PREPARATION

In a large bowl mix together the flour, almond flour, baking powder, baking soda, rosemary/lavender, and salt.

In a separate bowl, whisk the milk, yogurt, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and fold until it comes together. Don’t worry if it’s lumpy.

Dust your work surface with a bit of flour and dump the dough on it. Knead lightly until it comes together. Dust the top lightly with flour and roll to ½" thick. Using a doughnut cutter or two round cookie cutters, cut out the doughnuts and place them on a sheet pan with a silicon mat or parchment and dusted with some flour.

To fry the doughnuts, fill a pan up to 2" of canola oil. Heat the oil until it reaches 375ËšF. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so.

Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar.

Rosemary Focaccia

December 20th, 2009 § 1 comment § permalink

Serves 4-6

INGREDIENTS

1 package active dry yeast
1½ cups lukewarm water
1 teaspoon sugar
4 cups unbleached white flour
2 teaspoons kosher salt (1 teaspoon reserved for top)
2 tablespoons olive oil
¼ cup fresh rosemary, chopped fine (2 tablespoons reserved for top)
Extra flour for kneading

PREPARATION

In a small bowl, gently whisk together the yeast, 1 cup lukewarm water and the sugar. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine and mix flour and salt. Add yeast mixture and stir well until dough is well mixed. Add olive oil and again mix well. Turn onto lightly floured surface and knead about 7 minutes sprinkling more flour as needed if dough is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface. Divide dough into two sections for easier kneading and rolling. Knead each section of dough for a few minutes until texture is elastic. Grease two medium baking trays. Roll dough out until it is about ¾ inch thick and set in baking pans. Cover with warm kitchen towels and let rise again for about an hour. Sprinkle salt and rosemary over the tops and with an oiled finger; push little indentations about ½ inch deep and about one and a half inches apart all over focaccia. Place rolls in a 450° oven that has been preheated for at least an hour and bake for about 10-15 minutes or until golden brown. Take out of oven and cool.

Rosemary Potato Latkes with Rosemary Apple Chutney

December 19th, 2009 § 0 comments § permalink

Makes 20 medium latkes

This is a semi traditional potato latke recipe with a modern version of applesauce to go with it.

INGREDIENTS

5-6 medium potatoes, washed, peeled and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Rosemary Apple chutney

INGREDIENTS

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, chopped fine
Juice of one medium lemon
2 bay leaves
1 teaspoon salt

PREPARATION

Place all ingredients in a heavy bottom medium sauce pan and bring to a boil. Reduce heat and let simmer, uncovered, stirring occasionally for about 20-30 minutes or until chutney is desired consistency and apples are soft. Take off heat and discard bay leaves. Serve over hot latkes.

Vanilla Rosemary Mousse

December 14th, 2009 § 0 comments § permalink

PREPARATION

Vanilla rosemary mousse can be served over apple or cranberry pie. Use the heavy cream mousse recipe and add 1teaspoon vanilla and use only ¼ cup rosemary leaves.

Rosemary Sage Grey Cover

December 14th, 2009 § 0 comments § permalink

This is a very nice natural grey covering rinse for dark hair. Apply the rinse once a month for optimal results.

INGREDIENTS

2 cups fresh sage leaves
1 cup fresh rosemary leaves
1 cup of water

PREPARATION

Boil water and pour over herbs and let steep for 15 minutes. Strain and reserve liquid. Gently rub into hair especially over the grey areas. Little by little, you may use a brush to apply the mixture as well. Let sit for at least 10 minutes, then rinse.

Rosemary Sage Salt Strengthener

December 14th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup fresh rosemary leaves
½ cup fresh sage leaves
1 cup water
¼ cup olive oil or avocado oil
2 tablespoons kosher salt

PREPARATION

Boil water and pour over the fresh rosemary and sage leaves and let steep for about 10 minutes. Add olive oil and salt and mix well. In a hot shower, scrub the strengthener into your roots and leave on for 5 minutes. Rinse well and shampoo.

Rosemary Apple Cider Hair Sheen Remedy

December 14th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup fresh rosemary leaves
1 cup apple cider vinegar
1 cup water

PREPARATION

Boil water and pour over fresh rosemary leaves. Let steep for 10 minutes and strain, reserving liquid. Add apple cider vinegar. Shampoo and condition hair as normal. Then, rinse hair with the rosemary apple cider remedy making sure that all hair follicles are covered. Rinse with cool water.

Rosemary Hair Build-up Remover

December 14th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup fresh rosemary leaves
1 cup water

PREPARATION

Boil water and pour over fresh rosemary leaves. Let steep for 10 minutes. Strain and save liquid. Shampoo hair as normal and afterwards scrub hair with rosemary liquid, making sure to scrub the scalp area well. Rinse well.

Apricot Rosemary Sorbet

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

12 apricots, pitted and peeled
1 cup sugar
1 cup water
1/3 cup chopped rosemary

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped rosemary. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend up apricots until a puree forms. Mix simple syrup and pureed apricots and then and follow ice cream maker instructions for making sorbet.

Rosemary Olive Oil Parilla-(grilled olive oil steak)

October 31st, 2009 § 0 comments § permalink

This is a simple four ingredient delicacy that transforms simplicity into excellence because of the quality of the products used. Choose well-marbled steak (filet, porterhouse, strip or t-bone are recommended), extra virgin olive oil, salt and fresh rosemary. Salt steaks on both sides and drizzle evenly with olive oil and chopped rosemary. Let the steaks sit at room temperature for at least thirty minutes. Grill on high heat until desired doneness. Serve with Argentine Chimichurri sauce.

Rosemary Syrup with Candied Rosemary Sprigs

October 23rd, 2009 § 0 comments § permalink

For rosemary syrup, just add 1-2 branches of rosemary to a 2 cup batch of basic simple syrup.

INGREDIENTS

For the candied rosemary, you will need:
1 large plate
1 sheet pan/cookie sheet
1 small artist’s paintbrush
3-4 branches of your best looking rosemary
2-3 pasteurized egg whites
1 cup of white sugar (superfine will work best, but standard granulated is fine also)
1 sheet of waxed or parchment paper

PREPARATION

Set up a large plate with the sugar spread in a line to loosely follow the shape of the rosemary. Wash the rosemary in cool, running water. Dry completely on a clean cotton dishtowel or paper towels. Gently whip your egg whites to froth with a fork. Take each branch of rosemary and completely brush with egg whites. More of the sugar will stick if you can gently get into the crevices. Note: Do NOT dip the branches into the egg whites though; the branches will pick up different amounts of egg whites and the result will be a lot of inconsistency on each branch. Turn all sides of the branch in the sugar. You can repeat this two or three times to get more of the sugar to stick. Gently shake off your branch and place on the parchment paper. Turn your sprigs periodically to get all sides to dry.

Rosemary Crantini

October 22nd, 2009 § 1 comment § permalink

Makes 4 Crantinis

INGREDIENTS

8 oz vodka
1 tsp crushed fresh cranberries
2 oz rosemary syrup

PREPARATION

These crantinis are perfect for a sophisticated and simple evening alongside Ginger Apple Crusted Pork Loin as the main course. In a shaker, mix 8 oz vodka, 1 tsp crushed fresh cranberries, and 2 oz rosemary syrup (see “Hot Herb Trends” section for recipe). Shake well and strain into four martini glasses. Serve garnished with sugared rosemary skewers and a cranberry. (See “Hot Herb Trends” section for recipe.)

Rosemary Black Eyed Pea Salad

October 20th, 2009 § 0 comments § permalink

Makes 6 Servings

INGREDIENTS

½ c finely chopped carrots
½ c chopped sun dried tomatoes
1 bunch chopped green onion
½ c chopped red onion
1 c chopped broccoli
3 cups cooked black eyed peas
¼ c olive oil
¼ c lemon juice
¼ c chopped rosemary up to ½ c
Salt/pepper

PREPARATION

Mix black eyed peas, and all vegetables well in a large mixing bowl.  Add olive oil and lemon juice and chopped rosemary.  Add salt and pepper to taste.

Rosemary Skewered Beef and Mushrooms

October 20th, 2009 § 0 comments § permalink

Makes 4 Servings

INGREDIENTS

½ c tamari
6 cloves crushed garlic
¼ c chopped rosemary
¼ c chopped tarragon
¼ c olive oil
1 tsp red pepper flakes
½ c red wine
¼ c grated fresh horseradish
1 Pound cubed beef
1 package brown crimini mushrooms
12 Rosemary skewers

PREPARATION

Mix all wet ingredients ina large bowl and place meat and mushrooms in the liquid.  Marinade for up to one hour.  Place beef and mushrooms alternately on the skewers.  Grill to desired texture and wellness.

Rosemary Oil

October 13th, 2009 § 0 comments § permalink

Makes 1 ½ cups

INGREDIENTS

1 cup rosemary
1 cup olive oil
1 tsp salt

PREPARATION

Blend oil and basil together with a hand help processor and add salt to taste.
Strain and discard rosemary, use oil on fish or meats or breads or in salad dressings.

Store refrigerated for about a week.

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