rosemary recipes

8/9/2019 Rosemary Recipes

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1 chicken bouillon cube, preferably Knorr-Swiss brand

2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried

Salt to taste

Freshly ground black pepper to tast

1 pound dried fettuccine or other shape dried pasta

1 heaped Tablespoon grated Parmesan cheese

Preparation:

Boil salted water forpasta.

In a large saucepan, heatolive oilover medium-high heat. Addchickenand saute quickly to sear. When chicken is lightly

browned, reduce heat and addgarlicandsun-dried tomatoes.Saute for a moment, until garlic is beginning to color. Add half-

and-half, bouillon cube, androsemary.Scrape the bottom of the skillet with a wooden spoon, stirring well. Simmer until sauce

has thickened to heavy cream consistency and no more, about 5 minutes. Add salt and pepper. Cover and turn off heat.

Cook pasta as directed. Drain and add to sauce. Turn heat to low and move fettuccine around in the sauce, taking care not totangle the noodles. Heat for a minute or 2 until the pasta absorbs some of the sauce and the sauce thickens slightly. If it becomes

too thick, thin with additional milk. Keep it on the thin side. AddParmesanwhile stirring. Serve immediately.

Note:Sun dried tomatoes must be reconstituted before use, and there are several ways to accomplish this. The best is simply to

boil enough water to cover the dried tomatoes. Once boiling, add the tomatoes, stir, and immediately drain in a colander. Allow

to stand for five minutes, then cut into julienne strips. The tomatoes can be used immediately or stored covered with olive oil in a

jar in the refrigerator indefinitely.

Yield: 4 servings

Recipe Source:California Bi stroby Tony DiLembo (Contemporary Books)

Morning Biscuits with Rosemary

1 cup unbleached flour

1 cup whole wheat flour

1 tsp baking powder

tsp baking soda

dash of salt

tbsp sugar

cup milk

2 tbsp butter

2 tsp crumbled, dried rosemary (or 2 tbsp fresh, chopped)

Excluding the rosemary, sift dry ingredients together in a large bowl. With a fork or pastry cutter, work the butter into the dry

ingredients - some small lumps will remain. Add the rosemary and milk and mix well to form a soft dough.

Roll out the dough to inch thickness on a lightly floured surface. Cut into 2 inch rounds and place on a greased and lightly

floured baking sheet. Bake for 20 minutes at 400 F. Makes about 1 1/2 dozen.

Chicken with Rosemary & Honey
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Serves 2

Serve this sumptuous main dish with wild rice and mushrooms garnished with a fresh sprig of rosemary.

2 chicken breasts (6 to 8 ounces each)

2 sprigs of rosemary

1 lemon

2 teaspoons sugar

4 teaspoons honey of the maquis (or substitute another strong-flavored wild honey)

1 cup cooked wild rice

12 cup chanterelle mushrooms

Preheat oven to 450 degrees. Pierce the chicken breasts with a sharp knife and thread a sprig of rosemary through each. Cut the

lemon in two and sprinkle a teaspoon of sugar on each half. Wrap each piece of chicken, with half the lemon, in aluminum foil.

Bake the chicken and lemon for 10 minutes.

While baking, saut the mushrooms and wild rice in extra-virgin olive oil until mushrooms are lightly cooked and rice is coated

with oil. Set aside.

Remove the chicken from foil and pan fry until no longer pink. Use a brush to spread the honey on the chicken and return to the

frying pan. Cook another 3 to 4 minutes on each side until done.

Recipe courtesy of Le Grand Caf Napoleon.

Rosemary Tapioca Cream with Dates and Walnuts

Makes 6 to 8 generous servings

This adaptation for herb lovers is the ultimate comfort food. Serve it as a dessert.

1 egg white

6 tablespoons sugar, divided

3 tablespoons dry tapioca

2 cups milk

1 egg yolk, slightly beaten.

2 to 3 tablespoons finely chopped fresh rosemary

1 tablespoon finely grated orange zest, colored portion only

1 teaspoon pure vanilla extract

1 cup chopped dates

1 cup coarsely chopped or broken walnuts

1/2 pint whipped cream

In a medium bowl, beat egg white with electric mixture until frothy. Gradually add 3 tablespoons sugar and continue beating until

soft peaks form; set aside.

Mix tapioca, remaining 3 tablespoons sugar, egg yolk and rosemary in a medium saucepan. Let stand for 5 minutes for tapioca to

soften. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Remove pan from heat; quickly stir


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in egg white mixture until well blended. Stir in orange zest and vanilla extract. Mixture will thicken as it cools.

In a 2-quart bowl, preferably of clear glass, spread about a third of tapioca mixture, and top with almost half of dates and walnuts.

Add another third of tapioca, top with most of remaining dates and walnuts. Add final layer of tapioca and remaining dates and

walnuts. Serve warm or chilled, topped with a dollop of whipped cream.

Variations: Substitute apple, mango, orange or pineapple juice for milk. Compliment with different herbs and spices such as

cinnamon, sweet or lemon basil, lemon verbena, orange mint, spearmint and lemon thyme. Add mild herbs such as basil after

tapioca has cooled slightly to retain its flavor. Assemble tapioca mixture in bowl with fresh or canned fruit and chopped nuts.

Source: Herb Companion Magazine

Lamb Stew with Rosemary Recipe

Rosemaryis the prime herb in this heartylambstew which includespotatoes,carrots,tomatoes,and green beans.

Prep Time: 15 minutesCook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

2 Tablespoons corn oil

12 white onions, peeled

4 pounds neck and shank of lamb, cut into 2- or 3-inch pieces (with bones)

1 teaspoon finely minced garlic

3 Tablespoons flour

1/2 cup dry white wine

2 cups peeled, cubed tomatoes

2 large sprigs fresh rosemary, or 2 teaspoons dried

2 carrots, halved and cut into 1-inch lengths

1 pound potatoes, peeled and cut in half or quartered, depending on size (about 16 pieces)

1 cup string beans cut into 2-inch lengths

Freshly ground black pepper to taste

2 Tablespoons finely chopped parsley

Preparation:

Heat the oil in a large casserole and add the onions. Cook, stirring often, until the onions are browned. Remove the onions with a

slotted spoon. Add thelambto the casserole and cook, turning the pieces and stirring, for about 10 minutes. Pour off all the fat

from the meat. Sprinkle the meat withgarlicand flour, stirring to distribute the flour over the pieces of meat. Add thewineand

stir to blend. Add thetomatoesandrosemary.Cover closely and let simmer for 1 hour.

As the meat cooks, put the carrots andpotatoesin a saucepan and add cold water to cover. Bring to the boil and simmer for 1

minute. Drain. When the lamb has cooked for 1 hour, add the onions. Cook for 15 minutes and add the carrots, potatoes, and

beans. Cover and cook for 15 minutes, or until the potatoes and carrots are tender. Stir in a generous grinding of pepper.
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Servestewsprinkled with chopped parsley.

Yield: 6 servings

Calories: 645; Fat: 38 grams; Sodium: 128 milligrams; Cholesterol: 118 milligrams

Source:Craig Claiborne's Gourmet Dietby Craig Claiborne (Ballantine Books)

Reprinted with permission.

Beet Roesti with Rosemary Recipe

Roesti or rosti is a Swedish version of hash brownpotatoes.Here it is made withbeetsand flavored withrosemary.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

1 to 1-1/2 pounds beets

1 teaspoon coarsely chopped fresh rosemary

1 teaspoon salt

1/4 cup flour

2 Tablespoons butter

Preparation:

Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to

large non-stick skillet over medium heat.

Toss the gratedbeetsin a bowl with therosemaryand salt, then add about half the flour; toss well, add the rest of the flour, then

toss again.

Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a

nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the

bottom of the beet cake is nicely crisp, 6 to 8 minutes.

Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to

cook, adjusting the heat if necessary, untl the second side is browned. Cut into wedges and serve immediately.

Yield: 4 servings

Recipe Source:How to Cook Everythingby Mark Bittman (Macmillan)
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