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Rosemary blends well with garlic to season lamb roasts, meat stews, and marinades. Rosemary also goes well with fish dishes, tomato sauces and vegetables. Tips:
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Rosemary Cheddar Bread
1 cup lukewarm water 3 tsp dried rosemary, crushed 2¼ tsp yeast ½ cup mashed potato flakes 3 Tbsp olive oil 7½ tsp sugar 1 tsp salt 3 cups flour 1¼ cups shredded cheddar Dissolve yeast in water. Add oil, salt and sugar, rosemary and potato flakes. Stir in flour. Turn out dough unto floured surface and knead in cheese. Knead for five minutes. Set aside in an oiled bowl, loosely covered to rise until double. Place in oiled 9 x 5 loaf pan and let it rise again. Bake at 375° for 40 minutes. |
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Michelle's Roasted Rosemary Almonds and Cashews
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2½ cups almonds
2½ cups cashews 1 Tbsp olive oil 2 small shallots, thinly sliced crosswise into rings (about ¼ cup) 3 garlic cloves, thinly sliced crosswise |
2 Tbsp unsalted butter
¼ cup coarsely chopped fresh rosemary 1 Tbsp firmly packed brown sugar 1 Tbsp kosher salt |
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Preheat oven to 350°. Arrange nuts in a single layer on a baking sheet and roast until
golden (8-10 minutes). Transfer to a large bowl. Heat olive oil in a small skillet over medium heat. Add shallots and garlic and fry until golden brown. Remove to paper towels and set aside. Pour melted butter over the nuts. Stir in rosemary, brown sugar and salt. Add shallots and garlic and combine well. |
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Chewy Chocolate Cookies
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12 ounces chocolate chips
4 Tbsp butter 2½ cups flour 2/3 cup cocoa 2 tsp baking powder ¾ tsp salt 8 Tbsp butter, softened |
1¼ cups packed dark-brown sugar
¾ cup sugar 4 large eggs 2 tsp vanilla 2 Tbsp fresh minced rosemary 1 cup coarsely chopped dried cherries ¾ cup pine nuts (opt.) |
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In a double boiler or the microwave, melt the chocolate with 4 tablespoons of butter, stir and set aside.
In a large bowl, beat 8 tablespoons softened butter with brown and white sugars. Continue beating and add eggs, one at a time. Add vanilla and melted chocolate and mix until combined. Stir in flour mixture, rosemary, pine nuts and dried cherries, and mix until blended.
Drop the cookies by the heaping teaspoon onto the baking sheets about 2 inches apart. Bake for 8 to 10 minutes at 350°. The cookies should puff a little and flatten. Do not over bake them—they will firm up as they cool. Cool on baking sheets for a few minutes and then remove onto racks to cool.
In a large bowl, beat 8 tablespoons softened butter with brown and white sugars. Continue beating and add eggs, one at a time. Add vanilla and melted chocolate and mix until combined. Stir in flour mixture, rosemary, pine nuts and dried cherries, and mix until blended.
Drop the cookies by the heaping teaspoon onto the baking sheets about 2 inches apart. Bake for 8 to 10 minutes at 350°. The cookies should puff a little and flatten. Do not over bake them—they will firm up as they cool. Cool on baking sheets for a few minutes and then remove onto racks to cool.
