Rosemary Peas With Pinenuts Food

RADISH AND SNAP PEA BITES WITH ROSEMARY BROWN BUTTER DRIZZLE

Steps:

• Add 10 to 12 ice cubes to a medium mixing bowl and fill with cold water. Set aside.
• Place 4 cups of water in a medium saucepot and bring to a rolling boil over medium-high heat. Add the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water; this will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
• Heat a large skillet on medium-high heat. Add the oil and get it hot, 1 to 2 minutes. Place the radishes cut-side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes until the bottoms just begin to brown and the radishes feel tender when tested with a knife, 10 to 15 minutes. Remove from the heat.
• While the radishes are cooking, trim 20 to 24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3 1/2 inches long--kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
• Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4 to 5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook until it turns a beautiful, deep brown color yet doesn't burn, another 2 to 3 minutes. Remove from the heat.
• Add the radishes to the skewers and finish each with 1 radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter. Serve immediately.

PINE-NUT COOKIES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
• Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
• Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
• Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

ROSEMARY PEAS WITH PINENUTS

Steps:

• Melt butter in a large skillet over medium heat.
• Saute pine nuts until golden.
• Add green onions and saute 2 minutes.
• Add peas, rosemary and sugar to skillet and continue to cook until heated through.
• Season with salt and pepper to taste.

ROSEMARY PEANUTS

Steps:

• Finely chop rosemary and add with sugar to saucepan. Add enough water to make wet sand texture. Simmer on low heat until mixture is just starting to turn beige. Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly. Cool the peanuts before serving to allow the syrup to harden.

ROSEMARY PEAS 'N' SQUASH

Steps:

• Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper.

ROSEMARY PINE-NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
• Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
• Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
• Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
• Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.

PEAS WITH PINE NUTS (PISELLI CON PIGNOLI)

Steps:

• Bring broth, onion, and sugar to a boil over high heat. Add peas and cook until tender, about 3 minutes. Drain. Discard liquid and onion slices and set peas aside.
• Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring, about 3 minutes or until golden brown. Add rosemary, then peas and saute until heated through. Season with salt and pepper and serve.

ROSEMARY PORK MEDALLIONS WITH PEAS

Steps:

• Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.