Rosemary Balsamic Butter Sauce
Cook: 10 minutes
Yield: 1/2 cup
- 8 tablespoons (1 stick) chilled unsalted butter, divided
- 1 large shallot, minced
- 1/2 cup balsamic vinegar
- 2 large fresh rosemary sprigs
- 2 tablespoons orange juice
- Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
- Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper.
Rosemary & Thyme Walnuts
Yield: 2 Cups
- 5 teaspoons olive oil
- 5 teaspoons pure maple syrup
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh rosemary
- 3 teaspoons chopped fresh thyme
- 2 cups walnut halves
- 1/4 teaspoon kosher salt
- Heat oven to 350°F.
- In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper.
- Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme.
- Add 2 cups walnut halves; toss well to coat.
- Spread evenly on a baking sheet lined with parchment paper.
- Bake until fragrant and crisp, 10 to 12 minutes.
- Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.
Bay Laurel Panna Cotta
Via: Bon Appetit
Yield: 8 Servings
- ½ cup water
- 1½ teaspoons unflavored gelatin
- 1½ cups crème fraîche or sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- ¾ cup sugar
- 3 fresh or dried bay leaves
- Candied orange peel (optional)
- Toasted cashews (optional)
- Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand 20 minutes to soften.
- Meanwhile, whisk crème fraîche, lemon juice, and vanilla extract in large bowl. Bring cream, sugar, and bay leaves just to boil in medium saucepan, stirring to dissolve sugar. Remove from heat, cover, and let steep 10 minutes. Discard bay leaves. Add gelatin to hot cream; stir to dissolve. Whisk in crème fraîche mixture.
- Divide custard among eight 3/4-cup ramekins. Cover and chill until set, at least 3 hours and up to 1 day.
- Garnish with candied orange peel and cashews, if desired, and serve.
Butter Beans with Lemon & Winter Savory
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 stick of celery, finely chopped
- ½ – 1 large red chilli (depending on how much heat you want), finely chopped
- 1 400 g tin butter beans, rinsed and drained
- 2 sprigs of winter savory
- 100ml vegetable stock
- salt & freshly ground black pepper, to taste
- finely grated zest of ½ an un-waxed lemon
- 1 Tbsp. double cream
- 2 Tbsp. grated parmesan
- a squeeze of lemon juice
- Heat the oil in a saucepan, add the onion and cook gently for a couple of minutes. Add the celery, stir and sauté for a few minutes more, until both the onion and celery are softened. Add the chilli, butter beans and sprigs of savoury and stir everything together. Pour in the stock, bring to the boil then turn the heat down to medium and let it all simmer for about 15 minutes – until there is not much liquid left in the pan.
- Test the beans for seasoning – add salt and/or pepper to taste. Then turn the heat down to low and add the lemon zest and cream. Stir these in and allow the cream to heat through. Just before serving, stir in the parmesan and a good squeeze of lemon juice.
Pumpkin Blossom Frittele
- 4 1/2 cups flour
- 1 1/2 cubes (2/3 ounce) compressed yeast dissolved in 1/2 cup of warm water
- 6-8 cups squash blossoms (10 ounces)
- Salt and pepper
- Olive oil
- Pour the flour into a bowl and add a little salt. Stir in the yeast, dissolved in water, to the flour little by little. Add 2 1/2 – 3 cups more water until you have a thick batter. Let this rest for an hour, covered with a cloth
- Meanwhile, prepare the squash blossoms. Clean them first, then cut them into strips. When the batter has rested, it will have risen just slightly while remaining fluid. Add the squash blossom to it. Add salt and pepper.
- Now heat an inch or two of olive oil in a pan. When it is very hot, drop the batter in by spoonfuls to form the frittelle, which will puff up and become golden brown, delicious, and delicate.
Wilted Watercress with Garlic
Yield: 2 Servings
- 2 tablespoon olive oil
- 2 garlic cloves, peeled and chopped
- 2 cup Upland Cress
- ½ teaspoon kosher salt
- 2-3 Tbsp. cup vegetable stock
- Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot.
- Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden.
- Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds.
- Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.