- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 yellow onion, chopped
- 1/2 lb wild mushrooms, chopped
- 3 cups vegetable stock (or chicken or beef stock)
- 1-2 potatoes, peeled and chopped
- 1 teaspoon rosemary
- Salt and pepper, to taste
Tag: Rosemary
Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 4 (6-ounce) boneless duck breast, skinned
- 3 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 3 cups thinly sliced shiitake mushroom caps (about 5 ounces)
- 2 cups thinly sliced portobello mushroom caps (about 5 ounces)
- 3/4 cup (1/4-inch) diagonally cut asparagus
- 1 1/2 tablespoons Champagne vinegar
- 1 1/2 teaspoons truffle oil
Continue reading Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette
White Bean Hummus
1 teaspoon chopped fresh rosemary
1 (15.5-ounce) can cannellini beans, rinsed and drained
the juice and zest of 1 lemon
2 tablespoons tahini
1/2 teaspoon salt
1/4 teaspoonpaprika, plus more for garnish
1/4 cup olive oil
Honey-Rosemary Blue Cheese Canapes
Grilled Rosemary Swordfish with Vegetable Couscous
- 1 teaspoon olive oil’
- 1 teaspoon minced fresh rosemary
- 1 garlic clove, crushed
- 1 (5-ounce) swordfish steak
- 1/2 carrot, diced
- 1/2 zucchini, diced
- 3 Kalamata olives, pitted and roughly chopped
- the juice of one lemon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/2 cup low sodium chicken broth
- 1/4 uncooked couscous
- Salt and pepper, to taste
Continue reading Grilled Rosemary Swordfish with Vegetable Couscous
Pan Seared Flounder with Fried Rosemary and Garlic
- 1 tablespoon olive oil
- 3 large garlic cloves, thinly sliced
- 4 rosemary sprigs
- 2 flounder fillets
- Salt, pepper and paprika, to taste
- Lemon wedges
Continue reading Pan Seared Flounder with Fried Rosemary and Garlic
Garlic and Rosemary Smashed Potatoes
Sauteed Chicken Breasts with Fennel and Rosemary
Wow. I haven’t used chicken in a recipe in over a month. I think it is time to finally give poultry it’s time in the limelight. I received fennel in my CSA share and thought this recipe for Sauteed Chicken Breasts with Fennel and Rosemary from Food & Wine sounded like a perfect use of the ingredient.
As a plus, I had all of the ingredients already in my kitchen, with the exception of the chicken.
- 2 tablespoons olive oil
- 2 large fennel bulbs, thinly sliced
- 2 tablespoons fresh rosemary, plus more for garnish
- 1/2 teaspoon salt
- 1 cup canned low-sodium chicken broth or homemade stock. divided
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon fresh-ground black pepper
- 4 cloves garlic, minced
Continue reading Sauteed Chicken Breasts with Fennel and Rosemary
Truffled Roasted Potatoes
Ingredients:
1 small container of red potatoes, washed and quartered
2 tablespoons olive oil
2 garlic scapes, chopped
Salt and pepper, to taste
1 tablespoon white truffle oil
1 teaspoon each of chopped fresh thyme leaves, sage leaves, and rosemary
Preheat your oven to 450 degrees. Wash your red potatoes thoroughly, but gently. (The skin of red potatoes is fragile). I used a little brush to lightly buff off the dirt under warm running water.
before |
after |
Cut the potatoes into wedges: quarters for the larger potatoes, and halves for the smaller potatoes, and arrange on a cookie sheet.
Drizzle olive oil over the potatoes and sprinkle with garlic scapes, salt and pepper.
Bake at 450 degrees for 30 minutes or until the potatoes are brown and slightly wrinkled.
While the potatoes are cooking, chop your thyme, sage, and rosemary. Combine.
Remove the potatoes from the oven, drizzle with truffle oil, and sprinkle with the herb mixture.
This was fantastic. I honestly couldn’t stop eating the potatoes. Truffle oil is such a great ingredient, although it is a bit of a splurge. Truffle oil is usually added at the end of a dish, the oil is too delicate to be subjected to high heat. A little bit of truffle oil goes a long way though so do not overpour! When I make this recipe in the future, I plan on using normal minced garlic (2-3 cloves), the garlic scapes were quite burnt from the oven so I didn’t get any of the garlic taste from them. Boo.
Asparagus Risotto
Asparagus soup? |