Rosemary Oil – how to make an herbed oil

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
Serving Size : 8 Preparation Time :0:05
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups virgin olive oil — good quality
8 sprigs fresh rosemary — or less
2 cloves garlic, scored — optional
1 teaspoon coarse salt — optional
2 black peppercorns — optional
1 each variety of peppercorns — optional

Rosemary – Clean the rosemary well with a damp cloth. If you submerse to
clean – spin dry immediately. Make sure there is no water on the herb
before you proceed. (The salts in water tend to brown the herb). Do not use
woody twigs or stems. Optional: mince the leaves if you want to use a
flavored oil immediately. Generally oil are aged 1 to 2 months before using.

Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of
fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and
cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats,
fresh bread.

VARIATION – Add 1 or all of the options.

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NOTES : Evan Kleiman, chef/owner of Angeli, an Italian caffe/pizzeria in LA.
She and chef Viana La Placa are in the forefront of Italian ‘al fresca’
cuisine.

Popularity: 5% [?]

Title: SOUTHERN TURNIP GREEN SOUP (FLORIDA COOKING)
Categories: Soups
Yield: 6 Servings

1.00 bn Young turnip greens with-
-turnips (1 pound)
6.00 tb Butter
1.00 c Chopped onions
1.50 ts Salt
1.25 ts Sugar
5.50 c Chicken stock
2.00 tb Lemon juice
2.00 c Half-and-half
4.00 tb Cooked grits
Salt and freshly ground-
-pepper to taste

Cut the turnip roots off the greens. Clean and wash the greens,
discarding any blemished or yellowed edges. Tear the large leaves
into smaller pices. Trim the ends and peel the turnips. Cube into
bite-size pieces, enough to make 4 cups.

Melt 3 tablespoons of the butter in a large skillet over moderate
heat. Add the turnips and saute until crisp-tender, about 10 minutes.
Add the onions, and saute 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
chicken stock. Blend well, stir in the lemon juice, and set aside.

In another skillet, melt the remaining 3 tablespoons of butter. Add
the greens and saute over medium heat for 10 minutes, until
crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of
sugar, and remaining 4 cups chicken stock. Blend well and remove
from the heat and cool for 15 minutes. Puree the greens in a food
processor or in batches in a blender. Add the pureed greens to the
turnip mixture. Mix together and reheat. Add the half-and-half and
the cooked grits, and adjust the salt and pepper to taste. Serve
hot.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright

MMMMM

Popularity: 3% [?]

Minestrone (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup dried navy (pea) beans — picked over rinsed
2 tablespoons olive oil
2 cloves garlic — finely minced
1 large onion — coarsely chopped
3 large carrots — cut in 1/2″ slices
1 medium leek — thinly sliced
3 stalks celery — cut in 1″ slices
1 cup tightly packed minced fresh basil — or
Italian (flat-leaved) parsley — divided
1 teaspoon dried thyme — or
dried oregano
1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed — cut in thirds
1/2 cup orzo, tubettini, — or
other small Italian pasta
1 cup boiling water (up to 2 c) — optional
2 large zucchini — cut in 1/2″ slices
3 cups shredded cabbage — cored
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

***Garnish***
1 cup grated Parmesan cheese (up to 1 1/2 c)
or
grated Romano cheese

serves 8 to 10

Soak the navy beans overnight or use the pressure cooker quick presoak method (
see basic cooking times). Rinse, drain, and set aside.

Heat the olive oil in the cooker,and saute the garlic and onion until the onion
becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil,
thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L
ock the lid in place and over high heat bring to high pressure. Adjust heat to
maintain high pressure, and cook 20 minutes. Let the pressure drop naturally
or use a quick release method. Remove the lid, tilting it away from you to all
ow any excess steam to escape.

Add the green beans and orzo and cook uncovered over medium heat for 5 minutes,
stirring frequently so that the orzo doesn’t drop to the bottom of the pot and
burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc
hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z
ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser
ve in individual bowls, garnished with Parmesan or romano.

Author’s note: For a friend of mine, a superb minestrone always contains one s
ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may
be right.

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Popularity: 6% [?]

Title: Plum Barbecue Sauce
Categories: Fruits Sauces Mexican
Servings: 4

1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 t Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, *
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
————————————————————————–

Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

—————————————————————————–

Popularity: 4% [?]

Title: BASIL CARROTS
Categories: Diabetic, Vegetables, Side dish
Yield: 6 sweet ones

6 md Carrots;
1 tb Butter; melted
-=OR=-
1 tb Margarine; melted
1/4 ts Salt;
1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until
tender, about 10 to 15 minutes; drain. Combine remain
ingredients, toss with carrots. Food Exchanges per
serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s
Cookbook by WHOM Brought to you and yours via Nancy

—–

Popularity: 5% [?]

Fresh Fruit Pizza

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk Pizza dough
1/3 Cup Raisins
6 Tablespoons Sugar
2 Tablespoons Flour
6 Tablespoons Milk
2 Eggs
1 Tablespoon Grated lemon rind
2 Golden or Red Delicious Apples, cored –
sliced
2 Bosc pears, cored — sliced
6 Tablespoons Pine nuts

Make pizza dough. Preheat oven to 450F. If using a baking stone or
tiles, place in the oven now. In a small bowl soak the raisins in
water to cover for 30 minutes.

In a mixing bowl vigorously stir the sugar and flour into the milks
until fully dissolved. Add the eggs and whisk until well blended and a
thick cream forms. Stir in the lemon rind.

Roll out the pizza dough and cover with the apple and pear slices,
alternating them and arranging them in attractive patterns. Pour the
egg mixture evenly over the top. Drain the raisins; scatter them and
the pine nuts on top. Transfer the pizza to the oven and bake for 10
minutes. reduce the oven temperature to 400F and bake until the crust
is golden, about 10 minutes.

Serve immediately

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Popularity: 6% [?]