1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed
1/4 cup olive oil
2 tablespoons dried rosemary leaves, slightly crushed
1 tablespoon sea salt, slightly crushed
Preheat oven to 400 degrees F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them. Serves 4.
Showing posts with label rosemary. Show all posts
Showing posts with label rosemary. Show all posts
MAPLE SAGE DRESSING
2 large shallots
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.
(contributed by Sandy Michon, CSA member)
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.
(contributed by Sandy Michon, CSA member)
ROSEMARY LEMONADE
4 cups water
6 sprigs (each about 5 inches long) fresh rosemary
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. Serves 2 to 4.
For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson)
6 sprigs (each about 5 inches long) fresh rosemary
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. Serves 2 to 4.
For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson)
ITALIAN POTATOES WITH ONION AND ROSEMARY
2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
ROAST BEEF SEASONING
3 Tbs. parsley
2 Tbs. rosemary & chives
1 Tbs. EACH thyme, summer savory, & minced garlic
Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking.
(The Pleasure of Herbs by Phyllis Shaudys)
2 Tbs. rosemary & chives
1 Tbs. EACH thyme, summer savory, & minced garlic
Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking.
(The Pleasure of Herbs by Phyllis Shaudys)
HONEYDEW IN ROSEMARY SYRUP
1/2 cup water
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for
garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian
melon, or casaba, chilled
In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.
(Gourmet, June 1993)
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for
garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian
melon, or casaba, chilled
In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.
(Gourmet, June 1993)
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