rosemary

September 1, 2009

Simple & Delicious: Rosemary Fried Almonds

mel recipe, sides & bites almonds, olive oil, rosemary, vegetarian

Simple & Delicious: Rosemary Fried Almonds

You know those days when you invite people over for dinner, more about but you also decide to go to the grocery store, misbirth kayak, store deep clean your house, and make a 3-course meal from scratch all in the same day? No? You’re not insane? Well, apparently I am since this is exactly how I spent my Saturday. Rushing from Whole Foods to the beach, then back home to clean and make ceviche, chile-braised short ribs and polenta.

So, when the guests arrived and I started pouring watermelon mojitos, I put out Rosemary Fried Almonds because I didn’t have the time or energy to make anything more complicated, and because they’re delicious. Fried almonds are also called Marcona almonds and are served at Tapas bars far and wide. They usually cost way too much money and are easier to make at home, not to mention more tasty when they’re fresh. They’re a toasty, salty and crunchy snack that goes well with cold cocktails and beer. A simple hors d’oeuvre (can this word be singular? Somebody help me out here…), but a delicious one.

February 27, 2009

Pressure Cooker Beef Stew

mel entree, recipe beef, carrots, celery, leeks, potatoes, rosemary, soup, steak, stew, wine

Pressure Cooker Beef Stew

On this busy, here busy week I’m experimenting with new ways to get dinner on the table faster. Or in this case, life lunch into my lunchbox in record time. This beef stew went from fridge to photograph in 45 minutes. Including vegetable washing and chopping. One of the many reasons I love my pressure cooker. That and I never, patient ever remember to soak beans.

I used the pressure cooker because I wanted my stew fast, but this recipe would be equally good cooked in a dutch oven with a little more time. Either way, it’s a simple hearty stew made with flank steak, potatoes, carrots, celery, leeks, garlic, rosemary and wine. Simply season and brown the meat, add the remaining ingredients and walk away. Twenty minutes in the pressure cooker (or 1 hour in dutch oven), and you’ve got a hearty, flavorful and healthy meal.

I’m really not a fan of too many kitchen gadgets, but if you’re thinking about investing in a pressure cooker, I’d highly recommend it. I love the idea of putting everything into a pot and walking away. I also love throwing dried beans, a ham hock, onions and dried chipotle peppers into the cooker for 45 minutes for some of the tastiest beans around.

January 28, 2009

Pork Roast with Prunes, Rosemary & Wine

mel entree, recipe pork, prunes, roast, rosemary, wine

Pork Roast with Prunes, <a href= condom Rosemary & Wine ” />

I know most people associate prunes with rather unfortunate circumstances, but that’s not really fair to the poor prune. When used in savory recipes, they add a juicy sweetness that’s particularly good with roasted meats. My grandmother used to make the most succulent roast chicken with prunes that was beloved by the entire family. (In fact, I think I’ll post that recipe soon. Mmm…)

While your meat roasts, the prunes caramelize and dissolve, making a deliciously sticky sauce for whatever else is sharing the pot. This recipe is best for its simplicity. Just sear a seasoned pork loin, add prunes, rosemary, red wine and smoked paprika, cover and let simmer for about 45 minutes. The result is sweet and smoky with a little rosemary flavor. Perfect for slathering on top of your pork roast.

As a bonus this dish makes your house smell absolutely delicious. So delicious, your neighbors will be jealous (and hungry). Make sure you’ve got enough for leftover sandwiches — crazy delicious!