ROSEMARY-PARMESAN POPCORN
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
ROSEMARY PARMESAN SHORTBREAD
Provided by Claire Robinson
Categories appetizer
Time 1h29m
Yield about 2 1/2 dozen pieces
Number Of Ingredients 7
Steps:
- Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
- Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
- Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
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- For the oil: Combine the oil, rosemary, garlic, and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine-mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
- For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate.
- Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing them firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta, and cheese and serve from the pan.
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- Put the potatoes in a pot and add enough water to cover by 2 inches. Season the water with salt, bring to a boil over high heat, and cook the potatoes until a skewer inserted into the center of each meets with just a little resistance, 20 to 25 minutes. Drain well, let cool slightly, and then cut into 1-inch dice.
- Meanwhile, combine the oil and rosemary in a blender, season with salt and pepper, and blend for 1 minute. Let the oil sit for 30 minutes before straining through a fine-mesh strainer into a small bowl.
- Heat the rosemary oil in a large cast-iron skillet over medium heat. Add the garlic and cook until lightly golden brown, 2 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Add the pancetta to the pan and cook until golden brown and crisp, about 5 minutes. Remove with a slotted spoon to the plate with the garlic.
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