HERE at Robertsabuda
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Monday, April 19, 2010
Pop Ups Made Easy
HERE at Robertsabuda
This dragon is about 1/2 way down the page.
Sunday, April 18, 2010
Escargot Recipes
If you missed my garden snail cleaning section pop into the garden tag before trying these wonderful recipes.
Big John's Baked Escargot
SERVES 6 (change servings and units)
Ingredients
1 (7 ounce) can escargot, drained (30-40 count)
36 whole mushrooms, medium sized
1/2 cup butter
4 garlic cloves, minced
2/3 cup parmesan cheese, grated
1 loaf French bread, thickly sliced
1 teaspoon herbes de provence
1/4 teaspoon rosemary
1/4 teaspoon savory
1/4 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Directions
1 Rinse escargot in a colander in order to remove any sand and set aside.
2 Grind spices together in a mortar until fine.
3 Clean mushrooms and completely remove stems, making sure to create a place for escargot.
4 Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
5 Remove from heat and place mushroom caps on escargot dishes stem side up.
6 Heat oven to 350 degrees F.
7 Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
8 Cook over medium heat for 3 minutes.
9 Place one escargot on each mushroom cap.
10 Spoon butter mixture over escargots and sprinkle with parmesan.
11 Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
12 Use bread for cleaning up the sauce.
Escargots de Bourgogne en meurette
375 milliliters red Burgundy wine
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
1 sprig fresh thyme
1 fresh bay leaf
150 grams small common mushrooms, thickly sliced
1-1/2 tablespoons butter
60 grams pearl onions, peeled
50 grams smoked bacon, 3-mm strips
1/2 teaspoon beurre manié
2 dozen large snails, well rinsed and drained
fine salt and freshly ground black pepper, to taste
1/2 tablespoon chives, minced
1. Place the wine, shallot, garlic, thyme, and bay leaf in a small saucepan over high heat. Bring to a boil, reduce heat, and simmer until reduced in volume by two-thirds.
2. In the meantime, fry the mushrooms in 1/2 tablespoon butter until they release their moisture. Drain and set aside. Blanch the onions in boiling, salted water until barely tender. Drain and set aside. Blanch the bacon in boiling water for 1 minute. Drain and set aside.
3. Add the beurre manié to sauce and stir to dissolve. Continue simmering the sauce until it starts to thicken. Add the snails and cook until heated through. Add the reserved mushrooms, onions, and bacon. Add the last tablespoon of butter and stir to blend. Season with salt and pepper.
4. Divide the mixture between individual serving dishes. Sprinkle the chives over the top and serve immediately.
Yield: 2 servings.
Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 99.
Ragoût d’escargots forestière
2 tablespoons butter
1 shallot, minced
1/2 clove garlic, finely minced
125 grams wild mushrooms, 5-mm dice
1 small tomato, peeled, seeded, cored, diced
24 to 30 small snails, rinsed and drained
50 milliliters heavy cream
fine salt and freshly ground black pepper, to taste
1. Melt the butter in a small frying pan over medium-low heat. Add the shallot and sweat until soft.
2. Add the garlic and the mushrooms. Cook the mushrooms until soft.
3. Add the tomato and snails and mix. Add the cream. Cook until the cream reduces and the sauce is thick. Season with salt and pepper.
4. Divide between heated serving plates.
Yield: 2 servings.
Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 98.
Poêlée d’escargots et cristallines de chou vert
1/2 small Savoy cabbage
95 grams butter
24 to 30 small snails, rinsed and drained
1 clove garlic, peeled, degermed, and minced
1 tablespoon finely minced flat-leaf parsley
fine salt and freshly ground black pepper, to taste
100 milliliters dry white wine
60 grams smoked bacon, cut into 2-mm strips
1. Preheat the oven to 80 °C (175 °F).
2. Separate 2 well-shaped outer leaves from the head of cabbage. Blanch the leaves in salted, boiling water for 2 minutes. Chill in an ice bath and dry well with absorbent paper. Melt 10 grams of butter. Line a baking sheet with parchment paper. Lightly brush the blanched cabbage leaves with butter and place on the baking sheet. Bake the leaves until they become translucent, about 1 hour.
3. Core the remaining cabbage and cut the leaves into fine shreds. Set aside.
4. Shortly before serving, melt 25 grams of butter in a small saucepan over low heat. Add the snails, garlic, and parsley. Cook for about 3 minutes. Season with salt and pepper. Add the wine and continue cooking for another 3 minutes. Remove the snails and keep warm in the oven.
5. Raise heat under the sauce and reduce greatly. Off the heat, whisk in 10 grams of butter. Keep warm.
6. In the meantime, cook the bacon in a small frying pan over high heat. Add 50 grams of butter. When melted, add the shredded cabbage. Season with salt and pepper. Cook the cabbage until well caramelized.
7. To serve, place a 7-cm ring mold in the center of each of the heated serving plates. Divide the cabbage between the rings. Spoon half the snails over each cabbage portion. Carefully remove the rings. Spoon the sauce over and around the cabbage and snails. Carefully place one of the baked cabbage leaves over one edge of each arrangement. Serve immediately.
Yield: 2 servings
Ref: Philippe Lamboley (ed), Saveurs & terroirs de Lyonnais, 1997,
Big John's Baked Escargot
SERVES 6 (change servings and units)
Ingredients
1 (7 ounce) can escargot, drained (30-40 count)
36 whole mushrooms, medium sized
1/2 cup butter
4 garlic cloves, minced
2/3 cup parmesan cheese, grated
1 loaf French bread, thickly sliced
1 teaspoon herbes de provence
1/4 teaspoon rosemary
1/4 teaspoon savory
1/4 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Directions
1 Rinse escargot in a colander in order to remove any sand and set aside.
2 Grind spices together in a mortar until fine.
3 Clean mushrooms and completely remove stems, making sure to create a place for escargot.
4 Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
5 Remove from heat and place mushroom caps on escargot dishes stem side up.
6 Heat oven to 350 degrees F.
7 Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
8 Cook over medium heat for 3 minutes.
9 Place one escargot on each mushroom cap.
10 Spoon butter mixture over escargots and sprinkle with parmesan.
11 Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
12 Use bread for cleaning up the sauce.
Escargots de Bourgogne en meurette
375 milliliters red Burgundy wine
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
1 sprig fresh thyme
1 fresh bay leaf
150 grams small common mushrooms, thickly sliced
1-1/2 tablespoons butter
60 grams pearl onions, peeled
50 grams smoked bacon, 3-mm strips
1/2 teaspoon beurre manié
2 dozen large snails, well rinsed and drained
fine salt and freshly ground black pepper, to taste
1/2 tablespoon chives, minced
1. Place the wine, shallot, garlic, thyme, and bay leaf in a small saucepan over high heat. Bring to a boil, reduce heat, and simmer until reduced in volume by two-thirds.
2. In the meantime, fry the mushrooms in 1/2 tablespoon butter until they release their moisture. Drain and set aside. Blanch the onions in boiling, salted water until barely tender. Drain and set aside. Blanch the bacon in boiling water for 1 minute. Drain and set aside.
3. Add the beurre manié to sauce and stir to dissolve. Continue simmering the sauce until it starts to thicken. Add the snails and cook until heated through. Add the reserved mushrooms, onions, and bacon. Add the last tablespoon of butter and stir to blend. Season with salt and pepper.
4. Divide the mixture between individual serving dishes. Sprinkle the chives over the top and serve immediately.
Yield: 2 servings.
Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 99.
Ragoût d’escargots forestière
2 tablespoons butter
1 shallot, minced
1/2 clove garlic, finely minced
125 grams wild mushrooms, 5-mm dice
1 small tomato, peeled, seeded, cored, diced
24 to 30 small snails, rinsed and drained
50 milliliters heavy cream
fine salt and freshly ground black pepper, to taste
1. Melt the butter in a small frying pan over medium-low heat. Add the shallot and sweat until soft.
2. Add the garlic and the mushrooms. Cook the mushrooms until soft.
3. Add the tomato and snails and mix. Add the cream. Cook until the cream reduces and the sauce is thick. Season with salt and pepper.
4. Divide between heated serving plates.
Yield: 2 servings.
Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 98.
Poêlée d’escargots et cristallines de chou vert
1/2 small Savoy cabbage
95 grams butter
24 to 30 small snails, rinsed and drained
1 clove garlic, peeled, degermed, and minced
1 tablespoon finely minced flat-leaf parsley
fine salt and freshly ground black pepper, to taste
100 milliliters dry white wine
60 grams smoked bacon, cut into 2-mm strips
1. Preheat the oven to 80 °C (175 °F).
2. Separate 2 well-shaped outer leaves from the head of cabbage. Blanch the leaves in salted, boiling water for 2 minutes. Chill in an ice bath and dry well with absorbent paper. Melt 10 grams of butter. Line a baking sheet with parchment paper. Lightly brush the blanched cabbage leaves with butter and place on the baking sheet. Bake the leaves until they become translucent, about 1 hour.
3. Core the remaining cabbage and cut the leaves into fine shreds. Set aside.
4. Shortly before serving, melt 25 grams of butter in a small saucepan over low heat. Add the snails, garlic, and parsley. Cook for about 3 minutes. Season with salt and pepper. Add the wine and continue cooking for another 3 minutes. Remove the snails and keep warm in the oven.
5. Raise heat under the sauce and reduce greatly. Off the heat, whisk in 10 grams of butter. Keep warm.
6. In the meantime, cook the bacon in a small frying pan over high heat. Add 50 grams of butter. When melted, add the shredded cabbage. Season with salt and pepper. Cook the cabbage until well caramelized.
7. To serve, place a 7-cm ring mold in the center of each of the heated serving plates. Divide the cabbage between the rings. Spoon half the snails over each cabbage portion. Carefully remove the rings. Spoon the sauce over and around the cabbage and snails. Carefully place one of the baked cabbage leaves over one edge of each arrangement. Serve immediately.
Yield: 2 servings
Ref: Philippe Lamboley (ed), Saveurs & terroirs de Lyonnais, 1997,
Can cozy with a Loop
Can Cozy Instructions
Designed to keep your hands dry as you nurse an ice cold soda, beer, or for the healthy folks, bottled water.
•Yarn: 35yd/32m of worsted-weight 100% cotton
•Tools: set of 4 #6(4mm) dpn's, yarn needle, and optional 4mm crochet hook
•Gauge: 4.25 sts/inch over fully stretched ribbing
•CO 36 sts and distribute over 3 dpn's, 12 stitches each.
•Join in the round, and work in ribbing of choice (1x1, 1x2, 2x1, 2x2 are all dandy) until your tube is 4 inches long.
•Purl 1 round, then decrease as follows:
•*K4, K2tog* rep to end of rnd
•K even 1 rnd
•*K3, K2tog* rep to end of rnd
•K even 1 rnd
•*K2, K2tog* rep to end of rnd
•K even 1 rnd
•*K1, K2tog* rep to end of rnd
•K even 1 rnd
•*K2tog* rep to end of rnd
•Cut yarn, leaving an 8" tail, thread through last 6 sts, draw up tightly and secure, then weave in ends.
•Optional hanging loop: Use the leftover cast on tail or join new yarn to cast on edge with a crochet slip stitch. Crochet a chain for 2" or so, then join with a slip stitch to the base of the first chain to form a loop. Fasten off, weave ends. Attach to a clip, keyring, or whatever you desire. Or crochet a super long chain - 24 inches or so - secure it to the opposite edge, to hang the cozy on your neck.
These are a nice addition to my cup cozys.
When I find the patterns i will post coffee cup warmers and ice tea coasters.
All Rolled up and hung out
Found this while working on a project for moms day.
She has this listed under as a christmas wreath but with flowers and some ribbons on it in pink I think it would make a sweet moms day gift.
Tutorial found HERE
Saturday, April 17, 2010
Rosemary
Rosemary Uses
•Culinary: Use the chopped leaves with a wide variety of meat dishes. Use them to flavor baked potatoes and to make an herb butter for vegetables.
•Household: Boil a handful of rosemary in 2 cups of water for 10 minutes to yield an antiseptic solution for washing bathroom fixtures.
•Cosmetic: The leaf stimulates blood circulation in a bath. Use as a facial steam. Makes a rinse for dark hair.
•Aromatic: Use the leaf in potpourri. Lay sprigs among linens. Scatter the stems on a barbecue to discourage insects.
Recipes
ROSEMARY ROASTED CHICKEN
Ingredients
• 1 4-lb. chicken
• 4 tablespoons butter, softened
• 1 tablespoon finely chopped rosemary plus 3 extra whole sprigs
• A squirt of fresh lemon juice
• 3 slices of lemon
• Salt and pepper to taste
• Olive or vegetable oil as needed
Directions
Preheat your oven to 400 degrees.
Loosen the skin of the chicken by gently working your fingers between it and the meat over the breast and as much of the legs as you can.
Mash the butter, chopped rosemary, lemon juice, and some salt and pepper.
Work the rosemary-butter under the skin of the chicken, generously covering the breast and to a lesser extent the legs. Salt and pepper the cavity of the chicken. Place the rosemary sprigs and lemon slices in the cavity. Salt and pepper the exterior of the chicken. If not using a rack, lightly oil the bottom of a roasting pan.
Truss the chicken and place in the roasting pan in the oven for an hour and 15 minutes or until the dark meat reaches 170 degrees.
Allow the chicken to rest, covered with foil for 10-15 minutes before carving.
Rosemary and Garlic Potatoes
2 1/2 pounds potatoes, scrubbed and halved or quartered, to approx. 1-2 inches in diameter
3-5 garlic cloves, peeled and diced
3 tablespoons olive oil (or less if on a fat-restricted diet)
4 teaspoons chopped fresh rosemary
salt and pepper to taste
Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Crusty Garlic and Rosemary Potatoes
from Bon Appetit
2 pounds potatoes, quartered
5 large garlic cloves, sliced thin lengthwise
2 Tbs. olive oil
3 tsp. chopped fresh rosemary
In a steamer set over boiling water, steam the potatoes, covered, for 8 to 10 minutes or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden. Add the potatoes, the rosemary and salt and pepper to taste and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Rosemary Lemonade
1 1/2 cups sugar
1 1/2 cups freshly squeezed lemon juice
zest from 2 of the squeezed lemons
2 sprigs of rosemary, at least 3 inches long
pinch salt
8 cups water
Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!
Fresh Shelling Beans with Buttered Crumbs with Rosemary
2T butter
1C fresh bread crumbs
1/4C chopped fresh parsley, packed firmly
1T minced fresh rosemary
salt and pepper to taste
1 1/2 pounds shelling beans, fresh out of their shell
2t melted butter
1T lemon juice
Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve. Serves 4-6
Potato-Tomato Soup with Rosemary from Verdura by Viana La Place
4 tablespoons extra virgin olive oil
1 onion, finely diced
6 medium tomatoes, peeled, seeded and pureed not too fine (I would use the blender for this step)
2 teaspoons finely chopped rosemary leaves
salt to taste
5 german butterball potatoes, cut into dice (peeled or not as you choose)
water
freshly grated Parmesan, optional
Cook the onion over low heat in the oil in a soup pot until it's tender and golden. Add the tomatoes, rosemary, and salt to taste, and cook at a gentle simmer for 5 minutes.
Add the potatoes and stir. Cook for 5 minutes. Add 2 cups of water. Bring to a boil and adjust to a simmer. As the potatoes become tender, break them up with the back of a wooden spoon until a coarse puree forms. Cook the soup for about 45 minutes, or until it is thick and the flavor deepens. Serve. (with the cheese if desired)
Tuscan Rosemary and Pine Nut Bars
from the L.A. Times Food Section 8/11/99
1/4 cup pine nuts, roasted
1/2 Cup butter, cut in 10 pieces
1/2 cup powdered sugar
1 tablespoon chopped fresh rosemary
1 cup flour
Melt butter. Remove from heat and stir in sugar, rosemary and pine nuts. Stir in flour to make dough; it will be stiff.
Pat dough evenly into ungreased 8-inch square baking pan. Bake at 350 degrees until golden and firm at edges, about 20 minutes. Cool pan on rack about 2 minutes, then use sharp knife to cut bars into 16 squares. Let cool in pan at least 10 minutes before removing with small spatula.
Rosemary Cheese Fingers
adapted from The Complete Book of Herbs by Bremness
2 T butter
1 egg, beaten
2 C oatmeal
1 T chopped rosemary leaf
1 1/2 C cheddar cheese, grated
pinch of cayenne
pinch salt
Preheat oven to 350 degrees F. Melt the butter. Mix the remaining ingredients in a bowl with the melted butter. Press the mixture into a greased 8" square pan. Bake for 30-40 minutes. Cut into small fingers.
Rosemary Lore from The Complete Book of Herbs by Bremness
Rosemary has a reputation for strengthening the memory, it became the emblem of fidelity for lovers; some brides have worn rosemary wreaths "richly gilded and tied with silken ribands of all colors." The Spanish revere rosemary as the bush that sheltered the Virgin Mary on her flight to Egypt. As she spread her cloak over the herb, the white flowers turned blue. In times past, resinous rosemary was burned in sick chambers to purify the air and branches were strewn in law courts as a protection from "jail fever" (typhus). During the Plague of 1665 (in Europe), it was carried in the handles of walking sticks and in pouches to be sniffed when traveling through suspicious areas. In some Mediterranean villages, linen is spread over rosemary to dry, so the sun will extract its moth-repellent aroma.
Antioxidant -- better than BHT
Research into the free-radical quenching effects of rosemary have found it to be a potent antioxidant, possessing greater activity than the common food additives BHT (tert-butyl-4-hydroxytoluene) and BHA (tert-butyl-4-hydroxyanisol). (2) The discovery of the antioxidant activity of rosemary in biological systems supports the historical use of rosemary as a preservative for meats and foods.
Estrogen Blocker
Researchers have shown that rosemary enhances the metabolism and removal of endogenous estrogens and decreases their cancer-promoting actions. Researchers evaluated the effects of rosemary extract on the metabolism and action of estradiol and estrone given to female mice. The results of the study showed that feeding female mice a 2% rosemary diet increased liver microsomal oxidation and glucuronidation of estradiol and estrone and inhibited their uterotropic action. (3)
•Culinary: Use the chopped leaves with a wide variety of meat dishes. Use them to flavor baked potatoes and to make an herb butter for vegetables.
•Household: Boil a handful of rosemary in 2 cups of water for 10 minutes to yield an antiseptic solution for washing bathroom fixtures.
•Cosmetic: The leaf stimulates blood circulation in a bath. Use as a facial steam. Makes a rinse for dark hair.
•Aromatic: Use the leaf in potpourri. Lay sprigs among linens. Scatter the stems on a barbecue to discourage insects.
Recipes
ROSEMARY ROASTED CHICKEN
Ingredients
• 1 4-lb. chicken
• 4 tablespoons butter, softened
• 1 tablespoon finely chopped rosemary plus 3 extra whole sprigs
• A squirt of fresh lemon juice
• 3 slices of lemon
• Salt and pepper to taste
• Olive or vegetable oil as needed
Directions
Preheat your oven to 400 degrees.
Loosen the skin of the chicken by gently working your fingers between it and the meat over the breast and as much of the legs as you can.
Mash the butter, chopped rosemary, lemon juice, and some salt and pepper.
Work the rosemary-butter under the skin of the chicken, generously covering the breast and to a lesser extent the legs. Salt and pepper the cavity of the chicken. Place the rosemary sprigs and lemon slices in the cavity. Salt and pepper the exterior of the chicken. If not using a rack, lightly oil the bottom of a roasting pan.
Truss the chicken and place in the roasting pan in the oven for an hour and 15 minutes or until the dark meat reaches 170 degrees.
Allow the chicken to rest, covered with foil for 10-15 minutes before carving.
Rosemary and Garlic Potatoes
2 1/2 pounds potatoes, scrubbed and halved or quartered, to approx. 1-2 inches in diameter
3-5 garlic cloves, peeled and diced
3 tablespoons olive oil (or less if on a fat-restricted diet)
4 teaspoons chopped fresh rosemary
salt and pepper to taste
Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Crusty Garlic and Rosemary Potatoes
from Bon Appetit
2 pounds potatoes, quartered
5 large garlic cloves, sliced thin lengthwise
2 Tbs. olive oil
3 tsp. chopped fresh rosemary
In a steamer set over boiling water, steam the potatoes, covered, for 8 to 10 minutes or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden. Add the potatoes, the rosemary and salt and pepper to taste and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Rosemary Lemonade
1 1/2 cups sugar
1 1/2 cups freshly squeezed lemon juice
zest from 2 of the squeezed lemons
2 sprigs of rosemary, at least 3 inches long
pinch salt
8 cups water
Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!
Fresh Shelling Beans with Buttered Crumbs with Rosemary
2T butter
1C fresh bread crumbs
1/4C chopped fresh parsley, packed firmly
1T minced fresh rosemary
salt and pepper to taste
1 1/2 pounds shelling beans, fresh out of their shell
2t melted butter
1T lemon juice
Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve. Serves 4-6
Potato-Tomato Soup with Rosemary from Verdura by Viana La Place
4 tablespoons extra virgin olive oil
1 onion, finely diced
6 medium tomatoes, peeled, seeded and pureed not too fine (I would use the blender for this step)
2 teaspoons finely chopped rosemary leaves
salt to taste
5 german butterball potatoes, cut into dice (peeled or not as you choose)
water
freshly grated Parmesan, optional
Cook the onion over low heat in the oil in a soup pot until it's tender and golden. Add the tomatoes, rosemary, and salt to taste, and cook at a gentle simmer for 5 minutes.
Add the potatoes and stir. Cook for 5 minutes. Add 2 cups of water. Bring to a boil and adjust to a simmer. As the potatoes become tender, break them up with the back of a wooden spoon until a coarse puree forms. Cook the soup for about 45 minutes, or until it is thick and the flavor deepens. Serve. (with the cheese if desired)
Tuscan Rosemary and Pine Nut Bars
from the L.A. Times Food Section 8/11/99
1/4 cup pine nuts, roasted
1/2 Cup butter, cut in 10 pieces
1/2 cup powdered sugar
1 tablespoon chopped fresh rosemary
1 cup flour
Melt butter. Remove from heat and stir in sugar, rosemary and pine nuts. Stir in flour to make dough; it will be stiff.
Pat dough evenly into ungreased 8-inch square baking pan. Bake at 350 degrees until golden and firm at edges, about 20 minutes. Cool pan on rack about 2 minutes, then use sharp knife to cut bars into 16 squares. Let cool in pan at least 10 minutes before removing with small spatula.
Rosemary Cheese Fingers
adapted from The Complete Book of Herbs by Bremness
2 T butter
1 egg, beaten
2 C oatmeal
1 T chopped rosemary leaf
1 1/2 C cheddar cheese, grated
pinch of cayenne
pinch salt
Preheat oven to 350 degrees F. Melt the butter. Mix the remaining ingredients in a bowl with the melted butter. Press the mixture into a greased 8" square pan. Bake for 30-40 minutes. Cut into small fingers.
Rosemary Lore from The Complete Book of Herbs by Bremness
Rosemary has a reputation for strengthening the memory, it became the emblem of fidelity for lovers; some brides have worn rosemary wreaths "richly gilded and tied with silken ribands of all colors." The Spanish revere rosemary as the bush that sheltered the Virgin Mary on her flight to Egypt. As she spread her cloak over the herb, the white flowers turned blue. In times past, resinous rosemary was burned in sick chambers to purify the air and branches were strewn in law courts as a protection from "jail fever" (typhus). During the Plague of 1665 (in Europe), it was carried in the handles of walking sticks and in pouches to be sniffed when traveling through suspicious areas. In some Mediterranean villages, linen is spread over rosemary to dry, so the sun will extract its moth-repellent aroma.
Antioxidant -- better than BHT
Research into the free-radical quenching effects of rosemary have found it to be a potent antioxidant, possessing greater activity than the common food additives BHT (tert-butyl-4-hydroxytoluene) and BHA (tert-butyl-4-hydroxyanisol). (2) The discovery of the antioxidant activity of rosemary in biological systems supports the historical use of rosemary as a preservative for meats and foods.
Estrogen Blocker
Researchers have shown that rosemary enhances the metabolism and removal of endogenous estrogens and decreases their cancer-promoting actions. Researchers evaluated the effects of rosemary extract on the metabolism and action of estradiol and estrone given to female mice. The results of the study showed that feeding female mice a 2% rosemary diet increased liver microsomal oxidation and glucuronidation of estradiol and estrone and inhibited their uterotropic action. (3)
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