ROSEMARY AND OLIVE OIL RECIPE BY TASTY
Here's what you need: almond flour, salt, pepper, fresh rosemary, olive oil, ice water
Provided by Mercedes Sandoval
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, combine the almond flour, salt, pepper, and rosemary.
- Add the olive oil and mix thoroughly with a fork.
- Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
- Form the dough into a round, flattening the top and bottom as evenly as possible.
- Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
- Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
- Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
- If desired, use the blunt end of a skewer to poke holes in each of the crackers.
- Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
- Bake for 15-20 minutes, flipping halfway, until golden brown.
- Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 15 grams, Fat 42 grams, Fiber 9 grams, Protein 14 grams, Sugar 3 grams
FRESH HERB INFUSED ROSEMARY OIL
Make a delicious oil infused with the bright scent and fresh lemon flavor of rosemary on the stove or in a crockpot. Great for roasts and potatoes.
Provided by Leda Meredith
Categories Ingredient
Time 1h5m
Yield 16
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.
- Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
- Turn off the heat and let the rosemary infuse in the oil for 1 hour.
- Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
- Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
- Turn off the slow cooker and let the oil cool to room temperature.
- Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
- Cover tightly and store in the refrigerator, for up to 10 days.
- Enjoy.
Nutrition Facts : Calories 120 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 14 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
ROSEMARY OLIVE OIL BREAD
A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional loaf for sandwiches.
Provided by Mark Bittman
Categories Bake Bread Rosemary
Yield Makes 1 large boule
Number Of Ingredients 5
Steps:
- Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
- Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
- Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
- About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
- Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
- Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
- Variations:
- Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
- Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
- Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.
ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
ROSEMARY OLIVE OIL BREAD
Rosemary olive oil bread is the perfect side for any dinner. It's also great with some cheese and wine.
Provided by Steph S.
Categories Healthy Comfort Food
Time 1h45m
Number Of Ingredients 10
Steps:
- Add dry ingredients; salt, Italian seasoning, ground black pepper, dried rosemary, bread flour, granulated sugar and active dry yeast, to a stand mixer fitted with a dough hook and combine. Warm water to 100-130°F. (30 seconds in the microwave works perfectly) Create a well in the dry ingredients and add oil and warm water. Mix dough until it cleans the sides of the bowl. Allow dough to knead on the hook in the bowl for 1-2 minutes. (If using your hands just kneed until it comes away from the counter top and is no longer sticking to your hands- it should feel a little elastic) Coat a clean bowl with olive oil. Add dough to bowl, turn to coat, and allow to rise in covered bowl for 1 hour. Shape dough into square or round loaf (your choice). Brush top of dough with oil and top with sea salt or any other seasonings you like. Heat oven to 375°F and bake for 30 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 136 calories, Fat 4 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 243 mg, Sugar 1 g
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
ROSEMARY OIL
Flavored rosemary oil for whatever you want. Go ahead and use whatever herbs you want like tarragon, sage, thyme etc. Place in a pretty bottle with a sprig of fresh rosemary for a gift. Make sure just to wipe the plants free of all debris. Oil and water don't mix. You can refrigerate if worried about going rancid. It will get cloudy but when it comes back to room temperature it will be clear.
Provided by Rita1652
Categories Spicy
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Shake off excess dirt from rosemary.
- No water on herbs!
- Put rosemary into a 2 cup (1 pint) bottle.
- Cover with 2 cups of olive oil and seal.
- Keep refrigerated.
- Strain and put into a pretty bottle.
- Use for salads and cooking, dipping fresh crusty bread into.
- Or use in place of where you would use olive oil.
- Health Update: Homemade Flavored Oil Alert.
- If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days.
- Herbs and oils are both low-acid (pH
- Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.
- These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:.
- Herb Flavored Oil - Cold Infusion Method.
- Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.
- 1-2 cups green herbs.
- 1 cup oil (olive oil, walnut oil, etc.).
- In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
- Add herbs and push under boiling water with a long handled spoon.
- Return water to a boil and blanch herbs, covered, for 5 minutes.
- Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
- Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
- Place herbs in a blender and add oil. Puree until smooth.
- Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
- Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.
Nutrition Facts : Calories 1913.9, Fat 216, SaturatedFat 29.8, Sodium 1167.6, Carbohydrate 1, Fiber 0.1, Protein 0.2
OLIVE OIL AND FRESH ROSEMARY CAKE
This recipe packs a piney punch of fresh rosemary flavor. It's from one my favorite Philadelphia restaurants, Mercato. For more information and serving suggestions for this recipe visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F
- In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.
- Add the sugar and continue to beat until the mixture is foamy and pale in color.
- With the mixer running slowly, drizzle in the olive oil.
- Using a spatula, gently fold the rosemary into the batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
- Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.
- Bake for 45 to 50 minutes, rotating halfway through for even coloring.
- When the cake is done it will be golden brown.
- Allow to cool. .
Nutrition Facts : Calories 341, Fat 20.7, SaturatedFat 3.3, Cholesterol 105.8, Sodium 281, Carbohydrate 34.4, Fiber 0.6, Sugar 19, Protein 5.2
CHICKEN BREASTS IN FOIL WITH ROSEMARY AND OLIVE OIL
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken breasts, salt and pepper to taste the rosemary sprigs and leaves, and another tablespoon of oil. Sprinkle the lemon zest and juice over the chicken.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, spinach, and juices onto a plate and serve.
ROAST PORK LOIN WITH GARLIC AND ROSEMARY RECIPE
Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
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- In each bottle, put a few sprigs of rosemary and one teaspoon of peppercorns in the bottle and set aside {if you want to write on the bottles, do that now. I just used a permanent marker. It can easily rub off so if you make a mistake, you can start over. But be careful not to touch the writing so it doesn't come off}.
- Put the remaining sprigs of rosemary in a saucepan and add remaining one tablespoon of peppercorns. Pour in olive oil. Heat over medium low for 5 minutes.
- Pour the cooled & strained olive oil into the bottles. Put the top on and let sit for at least 4 days before using.
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