Spice/Herb of the Week - Rosemary

[kentgirl]

I just picked one out of the hat…so this week it's rosemary. Here's what Penzeys says about it:

The savory, almost minty sweetness of rosemary makes it perfect for pork and lamb, from grilled chops to large roasts. But don't stop there, rosemary adds wonderful flavor to almost everything. Try rosemary on chicken and fish: just crumble on (or use cracked) with garlic, pepper, and salt before baking. Rosemary is often used with oregano and thyme in Italian dishes: add 1 /4 tsp. per Cup for spaghetti sauce, mix into the dough for breadsticks or bread machine loaves, 1 tsp. per loaf. Add to the water for boiling seafood, 1-2 tsp. in a two-quart pot, throw a tsp. in chicken or tomato soup.

I'm going to post again my favorite side dish from the March issue of CL. This has become a favorite in my family:

Rosemary Potatoes
1 tablespoon butter
1 teaspoon bottled minced garlic
1 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)

Place butter and garlic in an 8-inch square baking dish. Microwave at medium high (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper and potatoes; toss well. Cover and microwave at high for 15 minutes or until potatoes are tender.

Once again, post your recipes, hints and tips.

[McSix]

Thanks so much for posting about rosemary. I am very much in need of fresh rosemary recipes. I have a rosemary bush/tree that is at least four feet tall and four feet wide. I could really use some new receipes! My favorite thing to do with it is cut lengths to use as skewers for shrimp shish-ka-bobs.

Any ideas for fresh rosemary would be so helpful!

[gabbyh]

kentgirl,
I can't believe this...I got this craving this AM for "rosemary potatoes"...was reading the posting about "lunches"...and thought...hmmmm...think I'll make some to take to work( I work 3-11)...voila!!...up pops your posting...now I KNOW what I'll be making for my lunch...yummy!!!

[KathrynY]

I have a beautiful ROSEMARY plant growing on my deck, and sadly have not done a thing with it yet this year. Kentgirl, the rosemary potatoes sound great, and I have red potatoes on the menu this week so I know what I'll be doing with them now. ;) We add crushed rosemary (and minced garlic) to our pizza dough, which gives it a nice flavor. I'm hoping someone will post a great recipe for Lamb with Rosemary - yum!

I found this information in one of the CL on-line articles: Rosemary is a perennial herb that has only recently become hip because of its use in Mediterranean cuisine, which has seen a dramatic rise in popularity in recent years. It needs a relatively dry climate to thrive and sometimes grows to bushlike proportions when conditions are right. It's often used with garlic in marinades for meats, but it also does well in desserts. Rosemary's woody stems are tough; remove leaves before using. To remove in one quick motion, hold the top of each stem with one hand, then strip off the leaves with the fingertips of the other hand. To store: Refrigerate wrapped in damp paper towels, covered by a plastic bag for up to one week.

Found this on the recipe finder, and was intrigued by the use of rosemary in a crumb cake. This sounded nice and summery, and it got good reviews so I'll be trying it soon:

Lemon-Rosemary Crumb Cake

Fresh rosemary and lemon add a unique twist to this basic crumb cake.

Ingredients
1 1/4 cups all-purpose flour
2/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
3/4 teaspoon minced fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup low-fat buttermilk
2 tablespoons fresh lemon juice
1 large egg
Cooking spray
2 teaspoons grated lemon rind
3/4 teaspoon water
Rosemary sprigs (optional)
Lemon slices (optional)

Directions

Estimated Total Time: 1 hour

Preheat oven to 350º.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine remaining flour mixture, rosemary, baking powder, and baking soda; add buttermilk, lemon juice, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, lemon rind, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350º for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.

Servings/Serving Size: 8 servings (serving size: 1 wedge)

Nutrition Facts (per Serving):
203 calories
32.7 g carbohydrates
28 mg cholesteral
6.8 g fat
157 mg sodium
3.3 g protein
39 g calcium
1.1 g iron
0.5 g fiber

[Natasha]

RunnerKim's yummy rosemary bread recipe is on this thread:

http://www.cookinglight.com/vbb/showthread.php?threadid=1144&highlight=garlic+and+rosemary+and+bread

[Wendy w]

I love the potatoes from March and make them frequently and the Rosemary crumb cake looks great!

Here is the recipe that I used when I entered my local county fair. It must have been good because I won a 1st and a division for it. I especially like the fact that you can put it together a couple of days before and let it rise in the refrigerator. Leftovers freeze well and make great sandwiches!

Enjoy!!

Fresh Rosemary Onion Focaccia
(from Lora Brody's Pizza, Focaccia, Flat and Filled Breads From Your Bread Machine-one "drooler" of a book, I may add)

Serves 6-8

Dough:
1 lg Spanish Onion (approx. 10 ozs.), peeled, cut into 8ths, and cooked in 2 T olive oil (see author's hints)
1 T yeast
1/2 cup cornmeal
3 cups all purpose flour
2 t. salt
1/3 cup olive oil
1 1/4 cups water
1/3 cup fresh rosemary leaves

Place all ingredients excpet for the cooked onion in machine, program for dough and press start. At the end of the final knead, add the onion (but not liquid) to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet (and how) and the onion will remain in clumps, sticking out of the dough. Turn the dough out on a well-floured board and knead briefly by hand to form a ball. This is peasant bread, and the dough will reflect this.

Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12-inch disk. Coat the top with onion juices. Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight. A long cold rise in the refrigeraror will result in a more flavorful bread with a heartier interior (this is what I did and found it to be fool-proof).

Finishing:
1 to 2 T olive oil or garlic oil
coarse salt
Freshly ground black pepper

Preheat the oven to 450 with the rqack in the center position. Just before baking the dough, use your fingertips to gently make indentations in the surface. Drizzle on the oil and then sprinkle with salt and pepper. Bake for 10 minutes, then reduce the o9ven to 350 and bake for another 12-15 minutue, or until the focaccia is golden brown. Serve hot or at room temperature.

Author's hints:
Onion can be prepared in either a microwave or on the stove top. In the microwave: place the onion and oil in a microwavable bowl. Cover with plastic wrap and microwave for 8-12 minutes or until the onion is very soft and ihas just started to turn golden. Let the onion stay in the covered dish to cool. For stovetop: Heat the oil in a skillet. Add the onion and saute over medium heat, stirring occasionally, until the onion is very soft and has just started to turn golden. Allow the onion to cool in the pan. When the onion is cooled, strain off the cooking liquid into a small bowl, prssing down on the garlic to release as much liquid as possible.

This can be served hot from the oven, or at room temperature slathered with goat cheese, or it can be used to make crostini. While focaccia is best eaten the day it's made, it's fine toasted the next day. The trick is to keep it at room temperature. If you wish to freeze, cool, then wrap airtightin plastic wrap-it can be frozen for 6 months. Defrost while still wrapped.

The dough can be made up to 48 hrs ahead of time -I did this.
Place in a large well-oiled bowl, cover with oiled plastic wrap, and refrigerate until you are ready to roll out and bake. Or, you can roll out the dough, cover it with oiled plastic wrap, and refrigerate for the final rise, or even overnight.

My notes: I rolled it out the night before and let it sit out about 1/2 hour before baking.

[gertdog]

I love rosemary. I was so envious when I discovered that the shrubs growing next to my mom's house were actually huge rosemary plants! Too bad she lives across the country...

Here are a few recipes I like...

First is the Rosemary-Red Wine Marinara from an old issue of CL... I don't have the recipe to post right now, and a search of the bb doesn't turn it up. But I can dig it up at home if anyone wants it.

I believe this next one comes from Moosewood Restaurant Low-Fat Favorites. It's very hearty and filling, with great rosemary flavor.

PASTA WITH CHICKPEAS

1 1/2 cup finely chopped onions
2 large garlic cloves, minced or pressed
3 fresh rosemary sprigs, 2 inches each
2 teaspoons olive oil
4 cups chopped fresh or 3 cups canned tomatoes
3 1/2 cups cooked chick peas (two 15 oz cans)
salt and ground black pepper to taste
1 pound short chunky pasta, such as ditalini, tubetti or orecchiette
2/3 cup crumbled feta cheese

Combine the onions, garlic, rosemary, and oil in a nonstick skillet and saute on low heat for about 10 minutes, until onions are soft and golden. Add the tomatoes and half of the chick peas and cook for another 10 minutes. Remove the rosemary sprigs
and discard. In a blender, puree the tomato-chickpea mixture until smooth. Return it to the skillet, stir in remaining chickpeas, and add salt/pepper to taste.

Meanwhile bring pasta to boil/drain.

Toss the pasta with the sauce and top with feta cheese.

Here's another recipe for potatoes and rosemary, except this one has cheese. We love this!

Pan-Fried Potatoes with Cheese, Rosemary, and Sage
The Savory Way - Deborah Madison (Bantam Books)

"An herbaceous treatment of golden pan-fried potatoes, especially wonderful for those who love these two strong herbs, rosemary and sage. The cheese melts over the potatoes and holds them together in fragrant little bundles. If you've planned to have cheese elsewhere in your meal or it just seems excessive, you can leave it out and still have some very good potatoes." --Deborah Madison

5 ounces Fontina or Taleggio cheese
1-1/2 to 2 pounds large, smooth-skinned red potatoes
salt
1/2 teaspoon peppercorns, or more to taste
6 fresh sage leaves, roughly chopped, or l/2
teaspoon dried
1-1/2 teaspoons roughly chopped fresh rosemary, or
1/2 teaspoon dried
3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified butter

Cut the cheese into small cubes and let them warm to room temperature while the rest of the dish is prepared. Wash the potatoes, even off the ends,
and slice them lengthwise about 1/2 inch thick. Slice each slab into thirds and each resulting stick into pieces to end up with cubes. Discard the odd-shaped small pieces, which are likely to burn later on.

Bring a pot of water to a boil, add salt to taste and the potatoes, and cook until they are just barely done, about 8 minutes. Pour them into a strainer,rinse them quickly in cool water, and set them on a towel to dry. Grind the peppercorns in a mortar, keeping them coarse. If you're using dried herbs, smash them with the peppercorns.

Heat the oil in a wide skillet (preferably cast iron). When it's hot, lower the heat to medium and add the potatoes. Let them sit for several minutes until they begin to form a crust on the bottom; then begin shaking the pan every few minutes so that the potatoes will turn and color on all sides. When they are nicely browned, add the herbs and the pepper. Quickly toss the cubes of cheese among the potatoes and serve right away.

Yield: 4 to 6 servings

[growlingbelly]

I envy those of you with big rosemary bushes. For my outdoor wedding, my aunt sent me a huge box full of rosemary cuttings from South Carolina to use in big bushy centerpieces on the tables--they were fragrant and beautiful--and not something you find often in Ohio!

[McSix]

Growlingbelly, what a great idea. My son is getting married next summer in the Boston area. We live in the Seattle area--I would love to be able to take some of my rosemary to the wedding!

[valeriek]

gertdog,

I would love to have the recipe for the rosemary-red wine marinara. I've been on a pasta kick lately (don't know what my problem is, especially with this heat), but I've been trying all sorts of different sauces. Could you please post this one when you get a chance? Thanks so much.

Valerie

[gertdog]

Yes, I'll find it tonight at home and post in the morning, unless someone here beats me to it! I can't wait until my Mastercook and my internet connection are on the same computer so I can post easily! Someday...

[Laura B]

valeriek and gertdog, here's the recipe:


* Exported from MasterCook *

Red Wine-and-Rosemary Marinara

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : July '97 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves -- minced
3/4 cup dry red wine
2 tablespoons honey
2 teaspoons dried basil
1 teaspoon dried rosemary -- crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can no-salt-added tomato paste
5 cups hot cooked linguine (about 10 ounces
uncooked pasta)


Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add wine and the next 7 ingredients (wine through tomato paste). Bring to a simmer; cook 20 minutes or until thick. Serve over linguine.

Serving Size: 1 cup sauce and 1 cup pasta

Source:
"Cooking Light, July 1997, p.122"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 369 Calories; 4g Fat (10.9% calories from fat); 11g Protein; 69g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 479mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 620 0 0 0 0 0 0 0 26425 2845 0

[gertdog]

Yay! Thank you, Laura. You've saved me some shuffling of diskettes tonight. :)

[Sarah]

I looove rosemary!! But that's an adult thing. Growing up, my mother would put it in lasagna, and I would pick out all of the "sticks" :). As for something to add to the recipes, my favourite thing to do with rosemary is mix it with kosher salt, minced garlic and a little olive oil and then use it as a rub on lamb chops before grilling. Ooooh...I think I know what we're having for supper!!

Sarah

[Jasmine-Rose]

I enthusiastically second the votes for Red Wine and Rosemary Marinara. I spotted it when it appeared in the Reader Recipes and made a batch, and I haven't stopped since! Just yesterday I put eleven 4-oz jars in the freezer. It's definitely one of my favorites! Now I'm looking forward to trying the potato recipe and the one with chick peas, too.

I keep a rosemary plant on my windowsill. It inevitably dies when the cold weather arrives, but the scent does wonders for my morale while I have it!

[valeriek]

Laura & gertdog,

Thanks so much for the recipe! BF announced an hour ago that he is coming over for dinner tonight and I wasn't sure what to make. I actually have all these ingredients on hand, and it sounds yummy. Thanks for posting the recipe and saving me a trip to the store!

Valerie

[Julia1Pin]

I just received 4 oz. of Rosemary in my first ever Penzey's shipment.

Let the games begin!

[kbucky]

We tried the marinara last night and it was wonderful...so fresh and zesty. I did use fresh basil and rosemary and ended up adding a pinch of baking soda to cut my overly acidic tomatoes...the results were great! I will definitey make it again, as basil and rosemary are my whole herb garden! Thanks!

[mb]

that marinara sounds delicious! thanks to gertdog for suggesting it and to laura for posting it! i can't wait to try it! :)

[Gail]

This is spooky... I swear I posted two recipes and can't find either of them on this thread.

...nor anywhere else, for that matter. (Insert Twilight Zone music.)

So as I tried to say before, I've posted these both before, but I think they're both great:


FRENCH ONION PIZZA (in their book, Eating Well's Recipe Rescue Cookbook, it's called Carmelized Onion Pizza)

Rosemary and black olives added to the dough give these pizzas an earthy flavor, while the onions add sweetness. Cut into small wedges, they make delicious appetizers

1 1/2 teaspoon olive oil
2 cups sliced onions (2 medium)
1 Recipe pizza dough (a quick version is included below)
cornmeal for dusting pizza peel
3/4 cup Kalamata or Gaeta olives, pitted and chopped (about 1/4 pound) (I used plain ol' pitted black olives)
1 tablespoon chopped fresh or 1 teaspoon crumbled dried rosemary
1 cup grated part-skim mozzarella (1/4 pound)
freshly ground black pepper to taste

In a nonstick skillet, heat oil over medium heat. Add onions and sauté for about 10 minutes, or until lightly browned and very tender. Let cool.

Place a pizza stone, baking tiles or inverted baking sheet on the lowest rack of the oven. Preheat oven to 500 degrees F or the highest setting. Add olives and rosemary to pizza dough and knead on a lightly floured surface until they are mixed in. Divide dough into 8 pieces. Working with 2 pieces at a time, form dough into rounds and place on a cornmeal-dusted pizza peel or an inverted baking sheet,using enough cornmeal so that the dough slides easily. Stretch or roll a second round of dough and place beside the first.

Sprinkle 2 tablespoons cheese over each pizza round and arrange 2 tablespoons of the reserved onions over the top. Season with pepper.

Carefully slide the pizzas onto the heated pizza stone, baking tiles or baking sheet and bake for 10 to 14 minutes, or until the bottoms are crisp and browned. Repeat with the remaining dough and toppings.

327 CALORIES PER SERVING; 12 G PROTEIN, 9 G FAT, 53 G CARBOHYDRATE; 693 MG SODIUM: 8 MG CHOLESTEROL.


QUICK RISING DOUGH

Rapid-Rise is a strain of yeast that does not need to be dissolved separately in liquid and requires a 10-minute resting time instead of the traditional 1 to 2 hour rise. If you have a large-capacity food processor, you can use it to cut down on kneading time.

4 - 4 1/4 cups all-purpose white flour
2 packages Rapid-rise yeast
2 teaspoons salt
1 teaspoon sugar
2 teaspoons olive oil

In a large mixing bowl, stir together 3 cups flour, yeast, salt and sugar. In a small saucepan, combine 1 3/4 cups water and oil. Heat until hot to the touch, 125 to 130 degrees F. (I simply used the hottest tap water I had and let it cool a tad.) With a wooden spoon, gradually stir the oil and water mixture into the flour mixture. Bgeat until well-mixed. Gradually add enough of the remainingflour to make a firm dough. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. (Takes me 8 minutes.) Cover with plastic and let rest for 10 minutes.

Alternatively, in a large-capacity food processor, combine 4 cups flour, yeast, salt and sugar. Heat 1 1/2 cups water and oil to 125 to 130 degrees F. With the motor running, gradually pour the hot liquid through the feed tube. Process, adding up to 2 tablespoons cold water until the dough forms a ball, then process for 1 minute to knead. Turn out onto a lightly floured surface, cover with plastic and let rest for 10 minutes. (The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.) (This method also works fine with KitchenAid mixer.)

Makes 8 6-inch crusts.

244 CALORIES PER CRUST; 7 G PROTEIN, 2 G FAT,49 G CARBOHYDRATE; 534 SODIUM; O MG CHOLESTEROL.

-- and ---

... it's a bit evil (definitely tasty.) You may want to check out CL's recipe search for some healthier alternatives.

Here goes:

CHICKEN WITH ROSEMARY

1 3 to 4 pound chicken cut up
3 slices bacon, chopped
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
1 or 2 cloves garlic, crushed
1/2 cup white wine (dry, please)
1/2 tablespoon dried rosemary or 1
tablespoon fresh rosemary
2 tablespoons tomato paste
1/2 cup chicken broth

Fry the bacon until barely crisp, pour off the fat, and remove the bacon. Add the butter and olive oil to the pan (I feel so guilty, typing this into CL's web site...) and add the chicken pieces. Add salt, pepper, and garlic to the pan when the chicken is almost browned. When it is browned, add the white wine and rosemary to the pan. Add the bacon, cover, and cook for 15 minutes. Mix the tomato paste with the chicken broth, and add it to the pan. Cover, and cook for about 30 minutes, or until the chicken is tender.

Serves 3 or 4

(From: The Frugal Gourmet)

NOTES: I have always used this recipe with 6 thighs with excellent results. The meat is tender when done and literally falls off the bone. A friend-- with whom I shared this recipe-- made it with boneless breasts and was quite pleased with the results.

I don't know what Jeff Smith's obsession with partially cooked bacon is, but ignore his instructions and cook it fully. (In fact, I precook it in the microwave, break it up, then add it.) If at all possible, please use fresh rosemary. It's soooo good.
And watch this stuff carefully. On my stove, anyway, it tends to lose liquid, so I have to stir in water during cooking.

It is a good recipe, though. That I assure you.

[ReneeV]

HI!
My 2 favorite ways to use rosemary are in Rosemary Focaccia and Dijon Rosemary flank steak. (I made this one up myself, tee hee)

For the Focaccia, I use a basic pizza dough recipe and add another Tablespoon or 2 of olive oil to the dough. I pat the dough out into a rough rectangle and let it rise. I then dipple it with my finger tips, drizzle on extra virgin olive oil, sprinkle on kosher salt and fresh rosemary, when available. If not, I use the dried from Penzey's. I bake it on my pizza stone, then cut it into squares.

As for the Dijon Rosemary Flank steak, I spread a thin layer of dijon mustard on both sides of a flank steak. Then I press on cracked pepper, kosher salt and rosemary on both sides. Grill it over hot fire until medium rare. OR in the winter, I broil it. Slice thinly against the grain.

Renée

[Jennett]

Chopped fresh rosemary, mustard, and maple syrup make a wonderful marinade and glaze for grilled or roasted salmon!

[kbucky]

Wow, Renee, I am drooling at both of those recipes! I've been looking for a good rosemary focaccia recipe! Thanks!

[kentgirl]

I tried the Red Wine-and-Rosemary Marinara last night. Delicious! Thank you so much for posting this recipe!

Anybody have any ideas for next week's spice or herb? If not, I'll just pick out of the hat again.

[Wendy w]

I was thinking sage. My sage plant is doing really well right now.

[Julia1Pin]

How about specialty spices? For your consideration:

Cumin
Ginger powder

[KathrynY]

Kentgirl and others - thanks so much for the recommendation on the Rosemary Potatoes. Made them this week and they were WONDERFUL! :) Tasted just like oven roasted without heating up the kitchen. I must have glossed over it in my March issue, probably since I don't do much microwave cooking. A definite keeper!

[kentgirl]

Julia--I just wanted to let you know that we did cumin last week. I'm posting the link here, because there were some great recipes!
http://www.cookinglight.com/vbb/showthread.php?threadid=11761&highlight=cumin

[Jasmine-Rose]

Many thanks for posting that cumin link. I'll be looking at those recipes as soon as I finish typing this.

Here's another idea - curry or garam masala? I just received a Penzey's order today and it included garam masala - smells wonderful!!! I ordered it specifically to make a potato salad recipe that appeared in a recent issue of their catalog. No mayonnaise in it, just mustard seed, curry powder, garam masala, ginger and cilantro. If anyone wants the recipe it's in the Summer 2001 catalog. Has anyone tried it?

J-R

[Ohioan]

Hi, am I too late to cast a vote for sage as our next herb? I was reminded of it tonight, when I made Tuscan-style beans for dinner, i.e., beans with sage.

I don't have a sage plant in my apartment, but I do have Penzey's Dalmatian rubbed sage, and I'd love to hear about how other folks use it.

Sagely,
Phoebe

[Missi]

What a great thread this was this week!!!! Tonight I made the Red Wine-Rosemary Marinara and the focaccia that ReneeV mentioned. Used fresh rosemary for both. DH LOVED it!!!!!
These spices of the week threads are sooo great. I add my vote for sage for next week as well.

[Ed]

Hi,

I really like to use Rosemary whenever I can in a recipe.

I have a fine recipe for Roasted Red Potatoes with Chive Sauce that we think is just great. Yup, there is Rosemary in the recipe.

I'll post both recipes here for you, and I'm certain if you try the recipes you will like them. Our Daughters and their families like them, yes even the kids, but their families don't know that this recipe is a healthy one - we try to keep that a secret from some people.

Happy Cooking,

Ed



* Exported from MasterCook *

Roasted red potatoes

Serving Size : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds red skinned potatoes
2 teaspoons olive oil
1 Tablespoon dried Rosemary
1/2 teaspoon ground pepper
Chive Sauce


Preheat oven to 425°
Coat a heavy baking dish or a medium cast - iron frying pan with nonstick cooking spray.
Using a fork, ***** each potato a few times. Halve any that are more than 1 1/2 inches across.
In a large bowl, combine the potatoes, olive oil, rosemary, and pepper.
Toss to coat the potatoes evenly with the seasonings.
Transfer the potatoes to the prepared baking dish, spreading them in a single layer.
Bake, stirring once halfway through the cooking time, until the potatoes are tender, 40 - 45 minutes.
To serve, place the potatoes in a large bowl. Serve with the Chive sauce.




* Exported from MasterCook *

Chive Sauce

Serving Size : 8 Preparation Time :0:02


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups plain nonfat yogurt
1/4 cup chopped fresh chives
2 drops hot pepper sauce
1/4 teaspoon salt


In a small bowl, stir together the yogurt, chives, hot pepper sauce, and salt.

Serve now, or refrigerate in a tightly covered container for up to 2 days.

2 minutes 1 1/4 Cups 8

Yield:
"1 1/4 Cups"

NOTES : Sauce for red roasted potatoes