Drizzle with honey, dot with butter, tuck
the rosemary sprigs in and around and finish with a squeeze of lemon juice and a splash of water.
Place 5 fresh
rosemary sprigs in cavity or rub inside with dried rosemary.
Scatter remaining 4
rosemary sprigs in a large baking dish and set tenderloin on top.
Scatter
rosemary sprigs in a large baking dish and set tenderloin on top.
Steep
rosemary sprigs in hot liquid for 10 - 15 minutes to infuse.
Dip 2
rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
Char
rosemary sprig in a dry skillet over medium - high heat, turning occasionally, until blackened in spots and fragrant, about 4 minutes.
Place the carrot, leek and
rosemary sprig in a saucepan and just cover with water or stock Bring to the boil, then reduce the heat to a simmer.
I love
the rosemary sprig in the napkins, too.
Not exact matches
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white
in colour)-- chopped 3 cloves garlic — chopped olive oil juice of 1 lemon 2
sprigs fresh
rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
-- I've discovered it works wonders
in drinks and popcorn ~ I don't eat it but if I plunge a
sprig or two into the bowl, I'll pick up delicious wafts of
rosemary while nibbling, add a little sea salt + nutritional yeast (tastes like cheese) and it's quite a heavenly experience.
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes)
in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the
sprig of
rosemary, if using.
A few hours before cooking, I destemmed 1 - 2
sprigs of
rosemary and let them marinate
in some extra virgin olive oil.
Simmer for 30 minutes and drop
in a few
sprigs of
rosemary.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes)
in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the
sprig of
rosemary, if using.
My tips for quinoa are (1) soak quinoa
in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook
in vegetable stock instead of water and add
in flavorings like smashed garlic, peppercorns and fresh thyme or
rosemary sprigs.
We cut up the russets and steamed them with the cauliflower and threw
in a couple
sprigs of fresh
rosemary and thyme with the steam, then caramelized some onions
in lieu of the bacon and it was seriously delicious!
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even
Rosemary Blossom honey 2 large
sprigs of
rosemary, cut
in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
In a large stock pot, combine the broth with the potatoes, garlic, onion, and
rosemary sprig and bring to a boil over high heat.
For mine, I included the Gruyère, used a mixture of milk, cream, and broth, and steeped garlic and a large
sprig of
rosemary in the liquid before adding it to the layered potatoes.
Place the
rosemary sprig and 1 ounce of the simple syrup
in the bottom of a cocktail shaker.
1/2 cup unsalted butter 2 large
sprigs of
rosemary, cut
in half 1 1/3 cups powdered sugar, sifted 1/2 cup almond flour or finely ground blanched almonds 1/3 cup finely ground corn flour 1/4 teaspoon salt 4 large egg whites
I guess
Rosemary infused Maple Syrup does sound fancy pants, but really it's boiled maple syrup with a couple of
sprigs of
rosemary in it.
In the meanwhile, prepare the lentils: simmer the lentils in water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tende
In the meanwhile, prepare the lentils: simmer the lentils
in water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tende
in water with a
sprig of sage or
rosemary or another aromatic herb and a clove of garlic until tender.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few
sprigs of fresh thyme A few
sprigs of fresh
rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut
in wedges (save a few wedges for garnish)
2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3
sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked
in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Meanwhile, strip leaves from
rosemary sprigs and cook with garlic and oil
in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.
1 1/3 cup (300 g) full fat coconut milk 2
rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked
in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
-LSB-...]
Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3
sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked
in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
Bring kosher salt, 2
rosemary sprigs, 4 chiles, and 4 cups water to a boil
in a medium saucepan, stirring to dissolve salt.
In a large skillet, place the bananas, 1/2 cup maple syrup and 4
rosemary sprigs.
Pour
in enough water to cover by two fingers and drop
in two of the
rosemary sprigs.
Remove the beans from the heat and gently stir
in the oil, salt to taste, and the remaining 2
rosemary sprigs.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon
rosemary (or 1
sprig of
rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
In the last 10 minutes add the
rosemary sprigs.
Add
in the garlic clove and
sprig or
rosemary nd cook for 1 minute.
Put the quinoa and water or broth
in a small saucepan, add 1 clove smashed garlic and
sprig of
rosemary (if using), and bring to a boil.
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large
sprig fresh thyme 1 large
sprig fresh
rosemary (dried tends to be to tough
in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them
in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the
sprig of
rosemary.
Café Brûlot
In Upper Chamber 2 sticks cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1
rosemary sprig 2 crushed cardamom pods
In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour into cup, savor and enjoy.
ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone -
in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1
sprig rosemary (to garnish)
and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2
sprigs of fresh thyme, 3
sprigs of
rosemary wrapped
in cheesecloth) slow cooked
in the oven for 2 hours.
In a medium bowl, toss together the
rosemary sprigs, potatoes, green beans and olive oil to coat.
Remove
rosemary sprigs and store
in the refrigerator until ready to use.
i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1
sprig of the following: fresh oregano, thyme and
rosemary (took the
rosemary out after the onion had browned but left the rest
in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.
1) Combine cut figs and sugar
in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture
in a medium saucepan over low heat, mix
in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add
in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the
sprig of fresh
rosemary in the jar, and cover.
What's
in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried
rosemary 1 teaspoon dried oregano 2
sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
Without much fruit
in season, I made a savory red onion jam perfumed with
sprigs of fresh
rosemary.
Place thyme
sprigs,
rosemary, lime slices, slices from 2 oranges and 2 lemons, 10 mint
sprigs, and 4 star anise pods
in a large bowl; pour
in brandy, liqueur, and vermouth.
Chop thyme, sage, and
rosemary sprigs and pulse
in a food processor with garlic, celery seeds, and pepper until a coarse paste forms.