tag:blogger.com,1999:blog-5779260.post1105873018584362395..comments2024-03-18T19:36:44.170-04:00Comments on the underwear drawer: just shut up and cook this thingMichelle Auhttp://www.blogger.com/profile/04938937923678734252noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-5779260.post-80198840354344324042013-01-27T20:35:04.917-05:002013-01-27T20:35:04.917-05:00I just made this following your instructions. It w...I just made this following your instructions. It was great! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-78451605909816289872012-05-17T17:23:40.918-04:002012-05-17T17:23:40.918-04:00you have a good point, but if you watch the bird c...you have a good point, but if you watch the bird carefully and turn down the heat before anything gets too browned there shouldn't be a problem. (of course I hold off on fresh garlic till the temp lowerss)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-42982860766333342502012-05-14T08:06:27.261-04:002012-05-14T08:06:27.261-04:00Focaccia - paint with olive oil, *then* sprinkle w...Focaccia - paint with olive oil, *then* sprinkle with rock salt.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-52276087995100598082012-05-14T08:05:09.822-04:002012-05-14T08:05:09.822-04:00Get breadmaker, add home bread recipe or supermark...Get breadmaker, add home bread recipe or supermarket packet one, add lashings 2-3 tablespoons at least) of finely chopped fresh rosemary. Remove from breadmaker after dough cycle, fashion into bread rolls and let rise somewhere warm then bake, or roll out onto pizza stone, let rise, poke dimples in and sprinkle with rock salt, bake. Instant yummo bread rolls or focaccia. [Loose use of word instant, but mucho worth it.]<br /><br />Love this stuff so much we actually ate all our rosemary plant. RIP.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-91523174906193813332012-05-07T21:05:35.149-04:002012-05-07T21:05:35.149-04:00Long time lurker de-lurking. I made pot roast yes...Long time lurker de-lurking. I made pot roast yesterday (as the weather in Wisconsin is a CRAPFEST so comfort food seemed logical) and our recipes are pretty much identical! I agree about the taters getting mealy and falling apart so I made some garlic mashed on the side. I didn't have rosemary so used thyme...I also decided that I wanted to drink my wine (also yellow tail, just Shiraz vs Cab) so I only added a splash and used mostly beef broth instead). ANYWAY(getting to the point) you can use the same method to make beef stew. Just use stew meat in lieu of beef hunk. Same ingredients & same method. Love your blog and your book. You crack this Polish Milwaukee girl UP!!!!Ange in MKEnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-73771289423225899332012-05-04T05:45:43.465-04:002012-05-04T05:45:43.465-04:00If you put the seasoning on the meat BEFORE you pu...If you put the seasoning on the meat BEFORE you put it in the pan, the whole thing burns up with all the fine flavor of it. I would put in on after browning the beef...Danielnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-13682114864904749982012-05-04T01:26:54.501-04:002012-05-04T01:26:54.501-04:00OK, I make a roast chicken with rosemary which is ...OK, I make a roast chicken with rosemary which is even easier than the beef roast because the splattery browning step isn't necessary, but you get the same umami essence in the end. Wash a 3-4 lb chicken and squeeze it with the juice of a whole lemon. (no bottled dreck) Place a sprig of rosemary and 1/2 small onion in cavity with s&p. Drizzle 1 T olive oil on bird and put in Lodge pan breast side down. Sprinkle seasoning of your choice on bird and tuck a sprig of rosemary in the area where the wing meets the body (armpit?) The critical step is to preheat oven very hot - 475, and roast chicken approx. 20 minutes, then turn down to 350 degrees for another hour+ depending on size. You won't believe the smell and the flavor is divine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-53642519579237674812012-05-04T00:56:13.923-04:002012-05-04T00:56:13.923-04:00Marinate chicken in raspberry vinegar with a can o...Marinate chicken in raspberry vinegar with a can of frozen lemonade (melted), rosemary and some garlic. I don't measure anything, just make it enough to cover everything. After some quality marinating time (sometimes I only do this for a half hour and it's still tasty), dump it all into one of those Pyrex baking pans (so as to cook it with the juicy stuff) and bake as you would any chicken breast. My mom always used to serve it with roasted potatoes and broccoli.Susanhttps://www.blogger.com/profile/18164065352027172436noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-13595425884592587532012-05-03T08:40:02.668-04:002012-05-03T08:40:02.668-04:00I take 2 packs of chicken legs from the store, put...I take 2 packs of chicken legs from the store, put them in a ziploc, cover them with buttermilk, throw in salt, pepper, a couple of splashes of hot sauce and then some rosemary. Let soak all day, and grill for about 20 minutes. Delicious and not overpowering with rosemary.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-50547459710042236912012-05-03T03:57:51.387-04:002012-05-03T03:57:51.387-04:00Additional thought: if your kids like the rosemar...Additional thought: if your kids like the rosemary flavor, but don't want the green bits in the chicken coating then you can use your pot roast method and just throw the same size sprig of rosemary that you use in your other recipe into the chicken broth w/ lemon juice.Michelehttps://www.blogger.com/profile/01904865512131912504noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-74389461722526615462012-05-03T03:50:44.166-04:002012-05-03T03:50:44.166-04:00Rosemary Lemon Chicken (idea from the Colorado Cac...Rosemary Lemon Chicken (idea from the Colorado Cache cookbook)<br /><br />snip rosemary into flour. add salt and pepper. dredge boneless skinless chicken breasts. Brown those on each side in a pan with hot olive oil (not so much smoking...). Add chicken broth to halfway up the chicken breasts and juice of 1 lemon. Put lid on and simmer until chicken is done (not all that long and I do use a meat thermometer. I'm an engineer so I have a high regard for any margin of safety). You can add mushrooms if you like :) Serve over rice or smashed potatoes. Very rosemary/lemon tasty.Michelehttps://www.blogger.com/profile/01904865512131912504noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-20213020471432604322012-05-03T02:09:47.278-04:002012-05-03T02:09:47.278-04:00Agh, my Safari auto corrected 4lb to alb. So to cl...Agh, my Safari auto corrected 4lb to alb. So to clarify, I should have added at least 1 tsp of sea salt to my broth, which was about 1.5c of white wine and whatever the mussels spat out. <br /><br />I did however, soak the mussels for half a day, so that may have contributed to lower salt content of the finished recipe.Outrenoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-85920382980282061282012-05-03T02:05:33.182-04:002012-05-03T02:05:33.182-04:00Fresh mussels in white wine butter sauce with rose...Fresh mussels in white wine butter sauce with rosemary.<br /><br />Sautee chopped/julienned onions (and bit of finely chopped garlic) throw in rosemary pan roast the rosemary slightly, pour in white wine (around 1c to about 2 lb of mussels) bring to boil and steam somewhere between 5 to 10 mins, depending on when the mussels open up. I failed to salt the broth the other day when I made this and wasn’t as flavorful. But in general I’m weary of salting the broth/water while cooking bivalves...cause sometimes they are saltier than usual. I cooked around alb recently and should have added at least a 1tsp of sea salt to the broth.<br /><br />Serve with toasted banquette or french fries/oven fries. It’s essential to have a ‘dipable’ starch to sop up all the delicious broth.Outrenoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-5519967286021017092012-05-02T21:30:53.070-04:002012-05-02T21:30:53.070-04:00saw a tasty looking sweet potato-rosemary soup tod...saw a tasty looking sweet potato-rosemary soup today on Food Network. Basically start cooking a few shallots & cloves of garlic, then add 3-ish large white sweet potatoes, two sticks of rosemary & 6 c. chicken broth; simmer until the potatoes are tender. Then puree with an immersion blender and add 1/2 c. (?) marscapone cheese. Seasoning with salt & pepper as you go; shouldn't need to do a lot of seasoning at the end. Looks fantastic and I'm psyched to try it! <br /><br />We also have done quite a few times a flatbread pizza-ish thing with caramelized onions, rosemary & gorgonzola (or blue cheese, depending on what you have). Nice flavors together.<br /><br />Good luck! :) and thanks for sharing the roast!nurse 8https://www.blogger.com/profile/00543406167869164458noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-65896517136139824252012-05-02T20:38:15.869-04:002012-05-02T20:38:15.869-04:00If you feel like wandering down a vegetarian byway...If you feel like wandering down a vegetarian byway for a change, my brother-in-law taught me to make a delicious lentil soup with rosemary. Use the red lentils, not the brown ones. Fry up some onions and garlic, throw in a bunch of rosemary and some lentils, add veggie broth or water. Cover and cook slowly until the lentils are completely soft and falling apart. Add more broth if you want it soupier. Salt and pepper to taste. It sounds so boring but it's really, really good, and even better the next day. So simple! So cheap! So easy! It freezes well too. My favorite way to serve it is with some dark rye bread, but I bet it would be yummy with bread in a tube too. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-36013839318171054972012-05-02T15:26:28.548-04:002012-05-02T15:26:28.548-04:00I too have a rosemary bush that is being systemati...I too have a rosemary bush that is being systematically hacked away. I cut up a bunch of veggies (broccoli, cauliflower, mushrooms, squash, carrots, etc), mix some olive oil and lemon juice and toss them with that. I add a bit of salt and pepper, then cut a few sprigs of rosemary. I put the rosemary on the bottom of the pan, put the veggies on top and bake them at 400 for 20 mins. Halfway through I stir the whole thing up. The rosemary turns brown, but doesn't burn. <br /><br />At least it doesn't burn in my 20 year old oven. Seriously. My oven has one of those timers that you have to TURN the dial and then it makes a buzzy sound that scares the kids. Fun!<br /><br />Thanks for the pot roast recipe. Will try it. My vegetarian husband, however, will be exempt :-)geenahttps://www.blogger.com/profile/12943662290576075894noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-78867440510993894512012-05-02T09:35:54.128-04:002012-05-02T09:35:54.128-04:00This is the EASIEST recipe I know of - and it'...This is the EASIEST recipe I know of - and it's from bon appetite, so you know it is going to be good. I made the cherry-tomato salsa the first time I made it, but ever since I just serve the trout with other veggies. Enjoy!<br /><br /> http://www.bonappetit.com/recipes/2009/06/rosemary_trout_with_cherry_tomato_salsaMaggienoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-76820556955216091162012-05-01T23:19:46.387-04:002012-05-01T23:19:46.387-04:00Eating ramyun noodles and wishing I had a pot of t...Eating ramyun noodles and wishing I had a pot of that to eat....the potatoes sound yummy....and I think I would drink the other half of the wine while the hunk of meat cooked.<br /><br />Also, loved it that a physician is encouraging people to get a fatty hunk of meat!!!Spotted Yamshttps://www.blogger.com/profile/12945665013764440557noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-37234501083218017642012-05-01T23:03:03.127-04:002012-05-01T23:03:03.127-04:00You could do what my brother does-- make rosemary ...You could do what my brother does-- make rosemary parmesan no-knead bread.Bich-Hanhttps://www.blogger.com/profile/16541814946450291092noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-33749916539393610992012-05-01T21:56:50.988-04:002012-05-01T21:56:50.988-04:00lol Love your "recipes." They are one of...lol Love your "recipes." They are one of my favorite things to read. More enjoyable than all of the food blogs I follow. Btw those are some kickass rosemary bushes. Bon appetit!Sharonhttps://www.blogger.com/profile/10824206106315647834noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-29350354341185553392012-05-01T21:16:15.775-04:002012-05-01T21:16:15.775-04:00I always find it amusing to see Montreal Steak rub...I always find it amusing to see Montreal Steak rub... I live in Montreal and have no idea what qualifies it as from our city. <br />Marieke, Montreal, Qc, Canada!Mariekehttps://www.blogger.com/profile/15842939919061183648noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-49872788644156748592012-05-01T20:57:27.547-04:002012-05-01T20:57:27.547-04:00Seriously..you had my mouth watering for the entir...Seriously..you had my mouth watering for the entire duration of your post...I'm almost certain I'm going home tonight and making pot roast! Thanks!!! :))Dr. Courtneyhttps://www.blogger.com/profile/01391465473072934681noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-67658966264634404702012-05-01T18:49:34.696-04:002012-05-01T18:49:34.696-04:00Love your recipes - thanks for sharing!
http://www...Love your recipes - thanks for sharing!<br />http://www.marthastewart.com/316159/orange-rosemary-chicken<br />http://www.marthastewart.com/316559/rosemary-meatballs<br />http://www.marthastewart.com/332628/roasted-chicken-and-vegetables<br />http://www.marthastewart.com/312659/rosemary-lemon-chicken-with-vegetables<br />http://www.marthastewart.com/338616/roast-chicken-with-lemon-and-rosemaryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5779260.post-49963324996498237262012-05-01T18:30:36.375-04:002012-05-01T18:30:36.375-04:00Oops! I meant that you should lightly FRY the lam...Oops! I meant that you should lightly FRY the lamb, but lightly friending is probably a good life lesson for the kids, since they're going to eat said lamb. You wouldn't want to heavily friend something you're going to eat now, would you?Red Stethoscopehttps://www.blogger.com/profile/12992586010449970700noreply@blogger.comtag:blogger.com,1999:blog-5779260.post-66920828208704395822012-05-01T18:29:23.787-04:002012-05-01T18:29:23.787-04:00I make lamb stew with rosemary. Take 1-2 lbs. of ...I make lamb stew with rosemary. Take 1-2 lbs. of stew cut lamb, dredged in flour and lightly friend, then add to a crock pot with basically the same stuff here: rosemary, carrots, onion, garlic, potato, celery, 1 T salt, and some cracked black pepper. Add enough water to barely cover the lamb and cook in the crock pot on low for 6-8 hours. I usually turn the crock pot on when I leave in the morning, and when I come home, there is this yummy, delicious stew that is the perfect consistency because of the flour.<br /><br />Also, your style of cooking and writing cracks me up. "Don't be scandalized, wine snobs." LOVE it.Red Stethoscopehttps://www.blogger.com/profile/12992586010449970700noreply@blogger.com