Posts Tagged ‘Rosemary’

from: Everyday Food magazine

Prep. Time:  10 minutes
Total Time:  30 minutes
Servings: 4

12 oz penne rigate (ridged) or other short pasta
coarse salt
2 tbsp. olive oil
1 tbsp. fresh rosemary
15 oz. pure pumpkin puree
1 garlic clove, minced
1/2 cup half and half
1/3 cup grated Parmesan
1 tbsp. white-wine vinegar
1/4 tsp. red-pepper flakes, plus more for garnish (optional)

  1.  Cook pasta in a large pot of boiling salted water until al dente.  Reserve 2 cups pasta water.  Drain pasta and set aside.
  2. In pasta pot, heat oil over medium.  Add rosemary, and fry, stirring, until starting to brown, 1 to 2 minutes.  Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
  3. Carefully (oil is hot and will splatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot.  Stier sauce until heated through, 2-3 minutes.
  4. Add pasta to sauce, and toss to coat.  If sauce is too thick, add some reserved pasta water.  Season generously with salt.  Serve pasta sprinkled with fried rosemary and, if desired, more red pepper flakes.

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From:  http://oldfashionedliving.com/delicata.html

2 medium delicata or other winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

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from The All New Good Housekeeping Cookbook

Prep Time:  25 minutes
Cook Time:  12-14 minutes
Servings:  4 first course servings

1/4 cup chicken broth
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry vermouth
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
about 12 ounces arugula, trimmed
4 ounce wedge of Parmesan cheese
3 garlic cloves, crushed with side of chef’s knife
8 ounces shiitake mushrooms, stems removed and caps cut into quarters
8 ounces white mushrooms, trimmed and sliced
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary, crumbled

In small bowl, mix broth, 2 tablespoons oil, vinegar, vermouth, sugar, salt, and pepper.  Arrange arugula on large serving platter.

With vegetable peeler, remove enough shavings from wedge of Parmesan to measure one cup, loosely packed.

In non-stick 12 inch skillet, heat remaining 1 tablespoon oil over medium heat.  Add garlic and cook just until golden.  Increase heat to medium-high.  Add shiitake and white mushrooms and rosemary;  cook, stirring, until mushrooms are browned and liquid has evaporated, 8-10 minutes.  Discard garlic.

Add broth mixture to skillet.  Cook, stirring, for thirty seconds.  Immediately spoon mushrooms over arugula, top with Parmesan shavings.

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