Recipes by their Ingredients

rosemary

  • Croutons

    Croutons
    Croutons
    (Serves 12)

    1 baguette, day old bread, (about 2 cups), cut off the crusts
    ½ tsp granulated garlic (or you can use 1 clove of fresh garlic, minced)
    ½ tsp fresh ground black pepper
    ½ tsp onion powder
    2 tsp fresh herbs, minced, like thyme, parsley and rosemary
    2 tblsp melted unsalted butter or olive oil
    1 tblsp parmesan cheese, grated

    NOTES: You can use fresh bread, or even sandwich bread or sour dough. I pop these in my mouth as a snack, they're that good! The parmesan cheese should be grated fresh with a micro planer or the smallest grid on your grating device!
     

    Pre-heat oven to 325°F. On a sheet tray

    Cut your crustless bread into cubes about ¾ inch in size. Set aside.

    Add the olive oil or melted butter to a large bowl, then add the spices, herbs and cheese, mix well, dump in all the bread cubes quickly and mix quickly so the oil/butter does not only get into the the first bread cubes that landed on it! Mix, mix, mix!

    On a sheet tray, spread out the saturated bread cubes and place in the oven. check every 5 minutes and flip over the cubes with a spatula. When they are golden turn off the oven and remove to cool in a bowl, about 15-20 minutes. Store in an airtight container on your counter, for up to 5 days, or in the freezer for a month.

  • Focaccia w/Roasted Garlic Herbs & Tomato

    Focaccia
    Focaccia
    (Serves 4-6)

    Focaccia Dough
    4 cups flour (high protein flour - (11-13)
    1 tsp Kosher salt
    1 pk of dry active yeast
    2 tsp brown sugar
    1+1/3 cups warm water
    1 tblsp extra virgin olive oil

    Topping(s)
    12 cloves of Roasted Garlic
    1/3 cup cherry tomatoes, with color varieties, cut in half
    1 tsp fresh thyme, finely minced
    1 tsp fresh rosemary
    1 tsp fresh basil, finely minced
    1 tsp fresh oregano, finely minced
    2 tblsp extra virgin olive oil
    1/3 tsp salt, kosher

    1 tblsp extra virgin olive oil (for the sheet pan), optional

    NOTES: You can use many different toppings for this Focaccia, prosciutto, olives, thinly sliced potatoes, onions, caramelized onions, artichoke hearts, or simply salt, the list goes on and on! My favorite has to be rosemary and potatoes!
     

    In a very hot skillet blister the halved cherry tomatoes, tossing them around for about 1 minute. Turn off the heat and mix in the fresh herbs and roasted garlic cloves, remove into a small bowl, then mix in the olive oil and salt and set aside for brushing over the top right before the dough is ready to bake.

    Mix the yeast and sugar with the warm water (read what temperature the water should be, on the yeast packet instructions). Let the yeast bloom (get foamy) @ 5-10 minutes. Mix the yeasty mix with the flour and olive oil.
    Knead for 5-10 minutes until the dough is slightly elastic, then let rest in a warm area, covered, until the dough doubles in size (about 30-45 minutes).

    Pre-heat your oven to 425°. F.
    Prepare a regular cookie sheet with sides with some olive oil or place a sheet of parchment paper down. Roll out the dough, place in the cookie sheet and dimple the dough using your finger, every inch or so up, down, across the dough, creating little dimples.

    Now, using the tomato/herb/garlic/olive oil mix, spread evenly across the top of your dimpled dough. Place in the oven for 20 minutes or until the top is golden brown.

  • Red Sauce

    Red Sauce
    Red Sauce
    (Serves 4)


    10-12 Roma or Plum tomatoes, or, 1 can of crushed plum tomatoes, @24-28oz
    ½ red or white onion, minced fine
    cracked black pepper, to taste
    2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    2 tblsp olive oil
    salt, to taste
    2 tblsp fresh basil leaves, minced
    ¾ tblsp fresh oregano leaves, minced, preferably Greek
    1 ½ tblsp fresh marjoram leaves, minced, minced ½ tblsp fresh thyme leaves, minced
    1 tsp fresh rosemary leaves, minced
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiano Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve it!
    If you're using fresh whole tomatoes, here's what you do:
    • Cut the core out the stem area of each tomato [How to Link]
    • Score the bottom of the tomato with a sharp knife in the shape of an X [How to Link]
    • In a pot of boiling water, drop the tomatoes in for 15-45 seconds
    • You will know when they are ready to come out because the skin will split where you scored them
    • Remove from the hot water and place in an ice bath, which is a large bowl or sink filled with ice and cold water
    • After 30 seconds or so, peel the skin from the tomatoes, throw the peels away
    • Now chop the tomatoes into small ¼ inch chunks, like a large salsa cut
    • Hold tomatoes in a non-reactive bowl, like a glass bowl

    If you are using the canned crushed tomatoes, here's what you do: open the can.

    Lets get this sauce cooking! In a large skillet or pot, on medium heat, add &frac; your olive oil, let it warm up, then add your chopped onions, simmer until they are translucent, about 5-8 minutes, add the other 1 tblsp olive oil, let warm then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato product, juice and all.

    Now pour in the ¼ cup of wine over the sauteed onions and garlic. Give it a stir and add in your fresh spices, basil, oregano, thyme, red pepper flakes, rosemary and marjoram. Stir well. Add in your rind of Parmigiano Reggiano or your fresh grated cheese. Stir and let simmer on low heat until the tomatoes break down and are virtually mush. About 20 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!
    Enjoy!