Posts Tagged rosemary
This is a really pretty simple, yet delicious pasta dish. We always called it “Pizza Macaroni” because that’s what our mother and grandmother called it, and they called it that because the spices used in its creation are the spices we use in pizza. There is no better pasta for this than Rigatoni, although Ziti is a good alternative if need be.
The recipe here calls for 2 pounds of pasta. This is a great dish for a crowd. It’s easy to adjust the quantities to meet your needs. And besides, it’s even better heated over.
The first thing will be to mix the seasonings together. The rest, as they say, is a breeze.
4 tbsp granulated garlic
2 tbsp dried basil
1 tbsp granulated onion powder
2 tbsp dried oregano
2 tbsp dried rosemary
4 tsp fennel seed (roughly crushed with mortar and pestle)
2 tbsp thyme
1 tbsp Sicilian sea salt
1 tbsp coarse ground black pepper
For the Pasta
2 lbs Rigatoni
2 14.5-oz cans diced tomatoes (I use the garlic, olive oil seasoned)
12 RIPE plum tomatoes, sliced
4 cups three cheese blend (Romano, Parmesan, Asiago)
Reggiano Parmesan (for serving)
Crushed red pepper (for serving)
Preheat your oven to 350º.
While you’re mixing your spices bring a large pan of water to boil. Just before you add the pasta, salt the water. Don’t be shy about this. (If you add the salt at the beginning, it will take longer to boil.) Add your pasta to the boiling water. Return to the boil, and allow it to cook for about 9 minutes. The pasta should be al dente. Drain.
Pour both cans of diced tomatoes into the bottom of a large pan. Add half of the pasta to the pan (do not mix with the tomatoes on the bottom). Then add a layer of sliced tomatoes, the spice (to you taste; I’m heavy on the spice), and a liberal dose of the three cheese blend. Sprinkle this layer with olive oil.
Add the second layer of pasta and repeat this process.
Don’t be shy with any of the ingredients, and definitely do not be shy with the olive oil.
Place the pan in the preheated oven and bake, UNCOVERED, for 30-35 minutes.
Serve with freshly ground Reggiano Parmesan and crushed red pepper.
Notes: Do not worry if some of the pieces are a bit crispy. This is part of the plan. These are actually delicious.
I made this for Thanksgiving, and it was delicious. For those of you who think lamb has to taste “gamey,” whatever that means, I’m here to tell you it doesn’t. It just depends on the cut of lamb you buy, how fresh it is, and how you prepare it. I had the ultimate anti-lamb person I know taste this on Thanksgiving, and she loved it.
Rack of lamb is one of those cuts of meat that is worth the price because it lives up to its billing. It’s melt-in-your-mouth delicious. If you’re not convinced, I suggest you give it a try so that you can see for yourself.
You can get your butcher to “French” the rack for you or, if you’re lucky, your local supermarket sells it that way. I ordered mine a week in advance from my local grocer and it came all ready to go.
Two 1.5 lb racks of lamb, Frenched
2 tbsp olive oil
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/4 cup minced garlic
2 tbsp packed light brown sugar
2 tbsp dried rosemary leaves
2 tbsp dried thyme leaves
Kosher salt and fresh-ground pepper
Whisk together the mustard, vinegar, garlic and brown sugar until well incorporated. Score the fat side of the lamb racks. Place in a glass or non-reactive baking dish and pour the marinade over the lamb. Be sure both the top and the “meat side” of the racks are covered with marinade. Cover with plastic wrap and marinate overnight.
The next day, scrap the marinade off the lamb and retain. Heat the olive oil and a pan, and brown the racks on both sides. Sprinkle both sides of the racks liberally with salt and pepper, as well as the rosemary and thyme leaves. Place in a baking dish and pour on the marinade.
Bake in a preheated 400-degree oven for 30 minutes. Remove and cover with aluminum foil. Allow the racks to sit for 5-10 minutes before cutting into chops and serving.
This is one of my all-time favorite dishes, and there’s more than one way to make it. Therefore, I’m posting both recipes here, listed as numbers 1 and 2. The baking instructions are the same, as you will see.
Greek Lemon Chicken incorporates some of the greatest spices on the planet, like oregano, thyme and rosemary. And let’s not forget the lemon, which is amazing. I’m not going to tell you which one is my favorite because I cannot choose between the two. If I could, there would only be one recipe here. So, don’t go thinking that I like the recipe labeled no. 1 better. It just worked out that way!
For this dish, I use bone-in chicken as opposed to boneless chicken. And I use everything but chicken breast.
Ingredients for Greek Lemon Chicken No. 1
2.5-3 lbs bone-in chicken pieces (wings, thighs and drumsticks)
3/4 cup lemon juice
2 tbsp dried oregano
2 tbsp dried thyme
2 tbsp dried rosemary
2 tbsp lemon zest
1.5 tbsp minced garlic
1 tbsp Kosher or sea salt
2 tsp fresh-ground black pepper
1/4 cup canola oil
Directions for Greek Lemon Chicken No. 1
Here’s where that Good Seasons cruet that I always talk about comes in handy. Check out the Kitchen Accessories page on this blog. Place all the ingredients in the cruet and shake like you mean it.
Take a toothpick and poke holes in both the top and undersides of the chicken pieces. Place them in a resealable plastic bag with the marinade. Marinate in the refrigerator for at least 6 hours, but preferably overnight. Be sure to turn the chicken by squeezing the bag every once in a while to ensure that all the pieces spend time in the marinade.
Bake for 1 hour in a preheated 350-degree oven. After an hour, turn the heat up to 375 degrees and bake for an additional 30 minutes to “crisp” the chicken.
Ingredients for Greek Lemon Chicken No. 2
For this version of Greek Lemon Chicken, you are basically making a “rub.”
2.5-3 lbs bone-in chicken (wings, thighs and drumsticks)
3 tbsp olive oil
3 tbsp garlic powder
2 tbsp onion powder
3 tbsp dried thyme
3 tbsp dried oregano
3 tbsp dried rosemary
1 tbsp Kosher or sea salt
1 tsp fresh-ground black pepper
3 tbsp lemon pepper seasoning
Zest of one lemon (reserve the lemon)
1 additional lemon, cut into thin slices
Directions for Greek Lemon Chicken No. 2
Mix the garlic powder, onion powder, thyme, rosemary, oregano. salt, pepper, lemon pepper seasoning, and lemon zest together to make a rub. Rub each piece of chicken on both sides with olive oil and apply the rub. Then, wrap each piece individually in plastic wrap. Place in the refrigerator and allow the chicken pieces to absorb the flavors for a minimum of 6 hours or, preferably, overnight.
When you are ready to bake the chicken, unwrap the pieces and place them in a baking dish. Poke holes in each piece with a toothpick, and squeeze the lemon you zested on top of the chicken. Cut the additional lemon into thin slices and place them on top of the chicken.
Bake for 1 hour in a preheated 350-degree oven. After an hour, increase the temperature to 375 degrees and bake for an additional hour to “crisp” the chicken.
Discard the lemon slices that may have burned prior to serving. Otherwise, you can serve it with them on.
This is one of those great side dishes that go with poultry, beef, pork or lamb. Doesn’t matter what you’re serving. I always make this at Thanksgiving, instead of opting to just throw the potatoes and onions in with the bird.
I love using a variety of baby potatoes, making this with Yukon gold, red, and purple potatoes. In some supermarkets (like mine), you can actually buy a variety bag of baby potatoes with all of these spuds included. Of course, you can also make this dish with the more traditional big potatoes. You just have to make sure to cut them into smaller pieces.
You can use either red onions or Vidalia for this recipe. Don’t chop them small. You want the onions to be more or less the same size as the potatoes.
1.5 lbs baby potato variety, cut in half
1 large Vidalia or Bermuda onion, cut in larger pieces
1/8 cup olive oil
1 tsp Kosher salt
1 tbsp coarse-ground black pepper
3 tbsp minced garlic
2 tbsp finely chopped fresh rosemary leaves
2 tbsp fresh thyme, removed from stems
Cut the baby potatoes in half (in quarters of some are a bit bigger), and cut the onion into pieces that are about the same size as the potatoes. Put everything into a big bowl and stir, making sure the potatoes and onions are well coated.
Preheat the oven to 400 degrees. Place the potatoes and onions on a roasting pan in a single sheet. Roast for at least an hour, turning once or twice to ensure that the potatoes are roasted evenly. I often put the broiler on at the end for a few minutes to make the potatoes and onions extra crispy. Just be sure to keep your eye on the roasting pan if you do this.
Remove from the oven and adjust seasonings if necessary.