Posts Tagged ‘rosemary’
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!
One year ago: Whole Wheat Thin Crust Pizza Dough
CHICKEN BURGERS WITH GARLIC-ROSEMARY GREEK YOGURT
Makes 4 burgers
GARLIC-ROSEMARY GREEK YOGURT
1/2 cup nonfat Greek yogurt (I used 0% Chobani)
2 Tbsp finely chopped fresh rosemary leaves
1 garlic clove, minced
Garlic-rosemary Greek yogurt (full quantity from above)
1/2 tsp salt
1/4 tsp black pepper
1 lb. ground chicken
4 toasted burger buns
Lettuce, tomato, mayo, etc. (for serving)
- Set a grill pan over medium to medium-high heat. Spray with nonstick cooking spray.
- In a medium bowl, stir together the Greek yogurt, rosemary, and garlic until well combined. Add the salt, pepper, and ground chicken and use your hands to gently mix together.
- Divide the mixture into 4 equal portions, and shape each into a 3/4-inch thick patty. Transfer to the grill pan, and cook the burgers for about 6 minutes per side, or until an instant-read thermometer inserted in the center registers 165 F.
- Serve on toasted buns with lettuce, tomato, extra mayo or your favorite burger toppings!
Source: Adapted slightly from Tracey’s Culinary Adventures.
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.)
One year ago: “Don’t Judge Me” Mac & Cheese
SWEET POTATO KALE PIZZA WITH ROSEMARY & RED ONION
Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1-1/2 Tbsp olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1-1/2 cups mozzarella cheese
1-1/2 cups chopped kale
1 Tbsp balsamic vinegar
1 tsp, freshly chopped rosemary
1 cup balsamic vinegar
1-1/2 Tbsp brown sugar
- Preheat the oven to 400 degrees. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
- Turn the oven to 500 degrees or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
- Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing.
- While the pizza is baking, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half. Remove from the heat. Drizzle over the pizza as desired.
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.
ROSEMARY BRIE CHICKEN BURGERS
1/2 cup died cranberries, finely chopped
1/2 cup boiling water
1/3 cup finely chopped walnuts
1/2 cup bread crumbs
1 Tbsp fresh snipped rosemary
1/2 tsp salt
1/2 tsp pepper
2 lbs ground chicken
4 oz Brie cheese, thinly sliced
- In a small bowl, combine cranberries with just enough water to cover. Let stand for 10 minutes, then drain well.
- In a large bowl, combine cranberries, walnuts, bread crumbs, salt, pepper, rosemary, and ground chicken; mix well. Shape mixture into size 3/4-inch thick patties. Cover and chill at least 2 hours to overnight.
- When ready to chow down: preheat a grill to medium heat for 20 minutes. Place patties on grill and cook for 14-18 minutes, flipping once halfway through. Top with cheese, cover and cook 2 minutes more.
- Serve on toasted rolls with mayo and lettuce.
Source: Pass the Sushi
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.