My friend Kasha came over yesterday to hang out, do a little cooking, and help me with styling a few things, but it was one of those star-crossed days in the kitchen — my chicken was dry, the caramel sauce didn’t set before sundown, and the rosemary syrup didn’t make it entirely into the jar. No worries, though; I like a bit of imperfection in my pictures. Also? That dry chicken is nothing a little BBQ sauce won’t fix, and the caramel finally behaved itself long enough to proceed with the recipe. (More on that later.) It’s all about rolling with the punches in the kitchen, as Julia Child taught us so well with her enthusiastically-flipped potato pancake (not a chicken or duck as urban legend would have us believe).
Be sure to check out Kasha’s blog for a lot of great fresh-from-the-farm recipes and tips for using seasonal produce. She’s also an excellent baker.
recipe after the jump
Continue reading “Day 21, Rosemary Syrup”
Hi, it’s me, your favorite disappearing blogger! I’ve been tied up with work and taking care of the doggies while Gil‘s away this week, but I didn’t want to let too much time pass before posting about this heavenly dish — skillet rosemary chicken. I still haven’t quite figured out what makes it so wonderful because there’s nothing out of the ordinary about it. I mean, combining chicken with lemon, potatoes, garlic & rosemary…
STOP THE PRESSES!
ROSEMARY! Why didn’t anyone in the history of the world ever think of adding rosemary to chicken?! Brilliant!
But really, there’s just something about it that knocked my socks off.
It’s probably the copious chicken fat the potatoes and mushrooms roast in, now that I think about it. Mmmmmm….
recipe after the jump
Continue reading “Yep, More Chicken”
There are very few things I fear in the kitchen. Complicated recipes or out-of-the-ordinary ingredients are usually cause for excitement, but canning just terrifies the bejeezus out of me. It isn’t a case of saving face, because let’s be honest, I can laugh at my mistakes after So Much Experience making them — incinerated fries, losing my place in a lengthy recipe, putting a Thanksgiving dish under the broiler then walking away … just to name a few. Ahem. But canning mistakes are a whole other thing — one slip-up, and you can really do some damage. And a hearty laugh just won’t cut it when you’re headed to the ER.
Problem is, I can’t help but dream of homemade jams when I see the heaping boxes of locally-grown fruit at the Orchards of Concklin booth every Saturday. (And the vendor adores Ru, so we spend a lot of time there chatting and browsing her selections.) But I reached a nice workaround this weekend. I’ve had a wonderful Martha Stewart recipe for peach-rosemary jam bookmarked for this very occasion, so I made a half batch and put it in the fridge. It’s thoroughly delicious and should keep for a month, which should be plenty of time to make the most of it.
After all of the dishes I’ve made with rosemary over the past few weeks, I think the plant is finally under control, so maybe I’ll be able to do something about the sage bush next weekend. And perhaps I’ll take a stab at canning while I’m at it, but don’t hold your breath.
The past month’s deluge has been my basil plant’s mortal enemy, but a true friend to my rosemary, thyme and sage plants — they’ve gone into overdrive, growing lush and flavorful from the extended soak. With the herbs spilling from the pot, I’ve been working them into as many dishes as possible. They’ve been a great addition to marinades and add a lot to grilled dishes and salad dressings, but I also revisited an old favorite last weekend and ended up with a delicious jar of rosemary-thyme syrup.
It’s been wonderful spooned over fresh blueberries (or as an old reliable topping for couche-couche), but I wanted to do a little more with it this time around. Drinks seemed like a natural pairing with the syrup, so I muddled some fresh cherries with it, added a lemon slice, and topped off the glass with cold club soda. (It was too early in the day for Prosecco, but I’ll give it a try for brunch sometime.)
Inspired by this success, my thoughts turned toward dessert. We had a few bordering-on-overripe peaches in the fridge that, when cooked down with about 1/2 cup of the syrup and frozen in my ice cream machine, became my new go-to sorbet.
If the sun we’ve had for the past few days holds (fingers crossed!), I may not need to experiment quite so much with my herbs next weekend, but I’m glad I was able to use the dreary weather to my advantage.
Rufus and recipes after the jump
Continue reading “Herbal profusion”
If you’ve found one of those cute rosemary bushes dressed up as a mini Christmas tree, don’t worry about rosemary overload. The plants keep going straight through the winter, if you have a sunny spot for them. And when you tire of lamb roast and using the woody stems as skewers, try simmering fresh sprigs in sugar and water to make a delicious rosemary syrup.
For the 2007 Advent Calendar, click here.
Continue reading “’08 Advent Calendar, Day 6”
When life gives you rosemary…
make rosemary syrup!
Use it to top your couche-couche…
and start researching cocktail recipes that make use of it for later in the evening.
recipe after the jump
Continue reading “Short and sweet”