Posts Tagged ‘rosemary’
Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.
Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.
In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.
One year ago: Slow Cooker General Tso’s Chicken
I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.
While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)
Two years ago: Birthday Cake Oreo Cheesecake Cookies
Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.
This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.
My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.
As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.
Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.
For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.
Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).
No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.
Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?
Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.
One year ago: Buckeye Cupcakes
Two years ago: Apple Blackberry Pie
It’s been way too long since I’ve posted a pizza recipe. The last one was a Cast Iron Skillet Brussels Sprouts Bacon Pizza back in April due to the fact that I don’t usually have time to let the dough rise during the week. Sometimes I get around that by mixing the dough before going to the gym and by the time I get back it’s ready to go.
This pizza uses pizza yeast for the dough which means homemade pizza on a weekday without any tricks! Pizza yeast requires zero rise time, which at first kind of worried me but it really does work. And to make this dough even more special it is made with beer and rosemary. It was the perfect base to be topped off with chicken, roasted red pepper and feta cheese.
One year ago: Baked Turkey Ricotta Meatballs
There are two situations in which I will always struggle to stay awake: journal club/seminar and watching TV while lying down. For journal club or seminar, it has nothing to do with the quality of the material presented but rather the darkness of the room or auditorium. No matter how energized I am before entering, I without fail will bob my head at least once. Of course when it’s over I return to my alert, awake state. Bizarre.
Then there’s falling asleep watching TV. If you ever watch TV with me, do not let me turn horizontal because I will be out before you know what happened. Again, I do not necessarily have to be tired but it’s probability of occurring increases with the lateness of the day. For this reason I have a chaise lounge attached to my sectional couch allowing me to stretch out yet stay upright and awake! And yes I own a huge sectional and live alone. ::sprawl::
However, I will never fall asleep in front of food so let’s talk about these burgers. Chicken burgers sometimes can end up a bit dry, but with the addition of Greek yogurt that does not happen here. I was drawn to these not only because of their use of Greek yogurt, but also the rosemary. The last time I made a chicken burger with rosemary it blew my mind – fresh rosemary adds such great flavor!
Exploring alternative pizza toppings is fun. Sometimes the toppings become so creative that the essence of pizza only remains in the crust upon which it all sits. This is one of those times, but you know what? I am perfectly okay with a completely unconventional pizza, especially after the revelation of kale and balsamic vinegar together. There’s just something about crispy kale and sweet & tangy balsamic that just get me.
Even went ahead and served it with a drizzle of balsamic reduction leftover from making a Caprese Pizza at the same time. Is there such a thing as too much balsamic? Of course, one cannot forget the presence of the seasonally appropriate sweet potato on this pizza. (I promise I have not forgotten about you, pumpkin.)
Guess who I had the pleasure of having lunch with on Friday? Amy of The Fearless Homemaker! A great impromptu meetup sparked by my asking for lunch recommendations in Nashville. It was fun to meet her in person while enjoying some delicious food at Silly Goose. She even made sure I had my daily dose of dessert by pointing out Jeni’s Ice Cream right next door. I had the roasted strawberry buttermilk and the sweet corn black raspberry. Totally need that cookbook now. Meeting her also made me wish I knew food bloggers in Memphis after hearing about the Nashville food blogger outings. Guess I need to visit Nashville more often and hope they adopt me ;-).
In less exciting news, I missed my flight to my conference in San Francisco by 15 minutes yesterday because I mistakenly thought my flight was later in the day even though I had just printed my boarding passes that morning. I didn’t realize my error until I was pulling up to the terminal. Since the next available flight wasn’t until this evening for a price of over $1000, I ended up not going at all :-(. I was and still am incredibly disappointed in my idiocy resulting in missing out on presenting my work at the last conference of my graduate career. Especially since I really like my poster! I wanted to stand proud in front of it, but am stuck in Memphis instead. Ugh…
As for this burger, it may be the best I had this summer. The melt-y Brie on top was enough to send me over the edge, but the additional flavors of rosemary, walnuts, and cranberry all mixed in with the chicken was simply wonderful. A very flavorful and juicy burger for sure! And now I want to top everything with melted Brie.
After a week of CHOmazing recipes it’s time for me to take a break! Coleen from Does Not Cook Well With Others is taking over for me today. I figured that you would be in good hands after seeing her Chocolate Peanut Butter Cupcakes, since all you need is for me to find one peanut butter and chocolate recipe on your blog and we become best friends! Of course others such as her White Chocolate Ice Cream with Raspberry Swirl, Island Burgers with Pineapple Lime-Salsa, and French Toast Casserole look mighty fine as well.
Hi, I’m Coleen, the blogger behind Does Not Cook Well With Others. I’m a 30-something mother of one, dog-owner, and professional graphic designer living in Philadelphia, PA. I love to cook, bake, and eat! This is my first time guest-posting on another blog, so I hope you enjoy it!
I’ve always loved to bake. I briefly considered applying to Johnson & Wales after high school, but listened to my mother and got a degree in Digital Arts instead. After working a few years for a publisher of legal newsletters, I enrolled in a local culinary school. Have you ever heard that, while planning her own wedding, every bride decides she wants to change careers and be a wedding planner? I wanted to be a wedding cake decorator.
Except, in culinary school, I discovered my strength was in bread-baking. I love kneading, shaping, and baking the dough. My first internship was at a bread bakery, where we made baguettes, brioche, ciabatta, flavored breads, and focaccia. Focaccia is an Italian flatbread made with oil, and topped with herbs and/or other flavorings. The toppings we used at the bakery were caramelized onions, thinly-sliced tomatoes, and my favorite, chopped fresh rosemary.
If I remembered to write down the recipe, I’ve since lost it, likely during one of the three times I’ve moved. Luckily, Peter Reinhart’s focaccia from his book The Bread Baker’s Apprentice comes very close to the focaccia I remember from the bakery. It bakes up light and fluffy, with a slightly chewer outer crust. The amount of oil makes it moist, but not greasy.
I also love this recipe because it uses instant yeast instead of active dry yeast. Instant yeast does not need to be proofed in warm water (which is where most people kill their yeast with too-warm water) so it’s almost fool-proof to work with. I ordered a large package of SAF-brand instant yeast from King Arthur Flour, whose site said that the yeast should keep at least a year stored in a plastic container in the freezer. My yeast is going on four years old and still going strong.
I use my favorite topping of chopped fresh rosemary (the aroma of chopped rosemary scented my entire apartment and lingered for hours – it was awesome!), and I add freshly grated Pecorino cheese for a subtle nutty flavor, just because I happened to have some in the fridge. Pecorino is a hard Italian cheese made from sheep’s milk. It’s very similar in texture and flavor to Parmesan. Omit the cheese if you’d like, or use Parmesan if that’s what you have on hand.
I’ve included both weight and volume measurements below. I prefer to bake by weight because it’s more accurate, and I find it faster to measure. I think my kitchen scale gets as much as use my wooden spoons, pots, and pans.
Rosemary Pecorino Focaccia
Source: The Bread Baker’s Apprentice (P. Reinhart)
Yield: 12 (4-inch by 4.25-inch squares)
1 pound 6 1/2 ounces (5 cups) bread flour
1/2 ounce (2 tsp) table salt
1/4 ounce (2 tsp) instant yeast
3 ounces (6 tbsp) olive oil, plus 1/2 cup to 1 cup more
1 pound (2 cups) room temperature water
3 to 4 sprigs of rosemary
1/3 cup grated pecorino cheese
- Combine the flour, yeast and salt in the mixing bowl of a stand mixer by stirring on low speed with the paddle attachment.
- Combine the 6 tbsp of oil and the water and gradually add to the flour while the mixer is stirring on low speed.
- Switch to the dough hook attachment and knead on medium speed for 5 to 7 minutes. The dough should pull away from the sides of the bowl and form a soft, sticky ball while still sticking to the bottom of the mixing bowl. If it does not, add about 2 more tbsp of bread flour at a time, mixing on medium speed with the dough hook, until this happens.
- Sprinkle some flour in a 6-inch by 6-inch square on a clean work surface, and scrape the dough onto the floured surface. Gently pat into a small rectangle and let sit for 5 minutes.
- Spread more flour around the rectangle. Gently stretch out the dough to make the rectangle twice its original size.
- Make a letter fold: take about one-third of the dough and fold it in toward the middle. Then take the opposite side, and fold it in toward the middle, as if you were folding a letter. Rotate the dough 90 degrees, spray with nonstick cooking spray and cover with plastic wrap. Let sit for 30 minutes.
- Repeat step 6 two more times, after the third fold letting the dough rest for one hour.
- While the dough is resting, remove the leaves from the rosemary stems. Discard the stems, and coarsley chop the leaves. Set aside.
- Pour about half a cup of olive oil in a 12×18-inch baking sheet. Use a pastry brush to spread it evenly in the pan. Use a scraper, spatula, or your hands, gently move the dough to the pan, keeping the rectangle shape as intact as possible.
- Using only your finger tips, dimple the dough to deflate the air bubbles and simultaneously push the dough out toward the edges and corners to fill the pan, being careful not to rip the dough. If the dough starts shrinking back toward the middle, let it sit for 5 minutes before continuing.
- Drizzle another 1/2 cup of olive oil over the dough and sprinkle the rosemary leaves evenly over the dough. Cover the entire sheet pan in plastic wrap (or place in a food-safe plastic storage bag) and refrigerate at least overnight and up to 3 days.
- Remove the dough from the refrigerator 3 hours before you plan to bake it, leaving the plastic wrap in place.
- Preheat the oven to 500 degrees. Move a rack to the middle of the oven.
- Remove the plastic wrap, and place the pan in the oven. Reduce the temperature to 450 degrees. Bake for 10 minutes.
- Rotate than pan 180 degrees, to ensure even baking in case your oven has hot or cold spots. Bake another 5 to 10 minutes.
- Remove the pan from the oven, sprinkle the cheese evenly over the bread, and bake another 5 minutes, just until the cheese begins to brown.
- Remove the pan from the oven, and immediately transfer the bread to a cooling rack (the bottom will get soggy if it cools in the pan). Let cool at least 20 minutes.
- Slice the bread into 4-inch by 4.5-inch slices. If not eating immediately, wrap in plastic wrap and store in a cool, dry place.