Scarborough Fair Rub for Chicken

I soaked 10 lbs of chicken leg quarters overnight in a rosemary buttermilk brine:
2.5 quarts of buttermilk
4 tablespoons of fresh rosemary leaves, lightly crushed
2 tablespoons kosher salt.

The next day I put on a dry rub that harkens back to that 16th century English folk tune – as the main ingredients are sage, rosemary and thyme. The parsley is added as a final step while the meat rests.

I grilled my chicken over indirect heat for about an hour. The chicken can also be roasted in the oven at 375 degrees F for 45 minutes to an hour.

Scarborough Fair Chicken Rub

2 tablespoons paprika
2 tablespoons ground sage
3 tablespoons fresh rosemary, finely chopped
1 tablespoon granulated garlic
2 teaspoons dried thyme
2 teaspoon salt
1 1/2 teaspoons black pepper

2 tablespoons dried parsley flakes

Combine the first 7 ingredients in a medium bowl and mix well. Sprinkle over both sides of the chicken. Store any unused in an airtight container.

Grill or roast the chicken to an internal temperature of 165 degrees F. Sprinkle on the parsley after the meat comes off the fire, while it rests for at least 10 minutes before serving.

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Focaccia with a Beer Assist

I’m watching World Cup Soccer Round of 16 games today and I’m also craving yeasty, salty, rosemary-ie focaccia bread. I worked out the time needed and, so, started the dough after the France-Argentina game to allow for the first rise. It was ready to spread it in the pan right before the Portugal-Uruguay game began. I let it rise through the first half and then baked it during half time.

By using beer, I got a very light texture even with higher gluten bread flour plus an added flavor boost of yeasty goodness. I went with a wheat beer from Blue Moon.

Focaccia with a Beer Assist

2 cups unbleached bread flour
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon fresh rosemary, chopped
2 1/4 teaspoons yeast (1 package)
1 12 ounce bottle of beer (wheat beer, if possible)
¼ cup olive oil
1 teaspoon salt

Topping:
2 tablespoons olive oil
1 tablespoon coarse salt
1 tablespoon fresh rosemary, chopped

In a bowl of a stand mixer fitter with a dough hook, add 2 cups bread flour, sugar, 1 tablespoon rosemary, and yeast. Warm beer in the microwave to 120 to 125 degrees F. Add the beer to the stand mixer and let stand for 5 minutes. Turn the mixer to medium, mix until combined.

Add in the all-purpose flour, ¼ cup olive oil and 1 teaspoon salt. Switch the mixer to medium high, and knead for 10 minutes.

Transfer to a lightly oiled bowl and turn to coat the dough. Cover and allow to rise in a warm room until doubled in size, about 1 hour. I use the oven with the oven light turned on.

Lightly oil a rimmed baking pan. For an optional, added crunch, sprinkle on a little corn meal or semolina flour. Transfer the dough to the pan, pulling to cover the entire pan. Cover and allow to rise for 30 minutes.

Preheat oven to 425.

Press your fingers into the dough making holes across the entire loaf. Brush with remaining oil, sprinkle with remaining rosemary and the coarse salt. Bake until golden brown and it sounds hollow to the tap, about 15 minutes.

Rosemary Sweet Potato Medalions

When I was growing up, the only time I had sweet potatoes was under a cover of marshmallows at Thanksgiving. What a long way I’ve come!

Readers of my blog know I’m a fan of rosemary, so when I thought to take a sweet potato fries recipe up a notch, that is where I started. This is fairly simple recipe with just rosemary, garlic, salt and a bit of olive oil. The peel does get a little chewy, so I do recommend you peel them first.

Rosemary Sweet Potato Medalions

2 sweet potatoes
3 tablespoons olive oil
1 tablespoon fresh rosemary
1 teaspoon granulated garlic
1/2 teaspoon salt

Preheat oven to 400 degrees F

Wash the sweet potatoes, peel them and then cut into 1/4 inch rounds. Toss them with olive oil to coat. Combine rosemary, garlic and salt in a small bowl. Sprinkle over potatoes and stir until all pieces are covered.

Spread onto a large rimmed baking sheet and bake 20 minutes. Flip the potatoes over and continue to bake until potatoes are cooked through, about ten minutes more.

Garlic Rosemary Mashed Potatoes

We were having pork chops last night and I wanted mashed potatoes. I had also needed to give the rosemary bush out in front of my house a trim, so I was planning to add rosemary, too. Then I remembered how good garlic tastes when included. The result is very yummy.

Remember to use any leftovers in mashed potato pancakes! Find that recipe HERE. With this garlic rosemary, I’m planning to use mozzarella cheese.

Garlic Rosemary Mashed Potatoes

4 medium to large potato (1 per person, plus one for the pot)
4 to 6 garlic cloves, minced
1 tablespoon fresh rosemary, chopped fine
1 cup milk or half and half
6 tablespoons unsalted butter
salt and pepper to taste

Peel and quarter the potatoes. Place them in a large pot of cold water and bring them to a boil. Cook until fork tender.

Place garlic, rosemary, milk and butter in a small saucepan. Bring to a scald (near boiling) before reducing heat to low. Simmer for 5 minutes and then remove from heat and keep warm until potatoes are done.

Drain cooked potatoes and return to the cook pot. Let sit a minute or two to dry a little before mashing. Add in milk mixture and stir. Taste for seasoning and add salt and pepper as necessary. Keep warm until ready to serve.

Rosemary Baked Potato Chips

I needed a side dish for my hamburger and had a bag of Yukon Gold potatoes on the counter. In less than an hour I was able to make some delicious rosemary baked potato chips for dinner.

Consider using different seasonings – I also like using Lawry’s Seasoned Salt or Old Bay Seasoning instead of the salt, pepper and garlic.

Rosemary Baked Potato Chips

4 medium Yukon Gold potatoes
3-4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic

Preheat the oven to 400 degrees F.

Use a mandolin to slice the potatoes very thinly. Rinse off in cold water and then drain. Stir with a paper towel to separate the slices and to ensure they aren’t too damp for the next step.

Mix together the rest of the ingredients in a mixing bowl and then add in the drained potatoes. Toss well, ensuring all the slices are coated with oil and seasonings. Add more olive oil, if necessary. Place on baking sheets in a single layer.

Bake for 20 to 30 minutes, switching and rotating sheets every ten minutes. Remove once the chips become crispy. If you didn’t cut them very thin, you might need to flip them over and cook for an additional 15 minutes.

Once at desired doneness, transfer to a paper towel covered paper plate to cool slightly. Add more salt or sprinkle with parmesan cheese to kick them up a notch.

Makes enough for two hungry people or for four people with mere average appetites for potato chips.

Rosemary Bean Soup

We’ve been under a hard freeze here in New Orleans – last night we were even cut off from all sides as bridges and interstates froze. The Causeway, the Bonnet Carre Spillway, the Twinspan, the High Rise were all closed due to winter weather conditions.

As I got up in the night to check that the pipes under my elevated house didn’t freeze, I decided to spend the next day making soup. I pulled from the freezer chicken stock and chopped onions to thaw. This morning, I started a pound of beans to soak and then later warmed my house by caramelizing the onions in the oven. I did wait until mid-afternoon for things to warm up a bit in order to harvest some fresh rosemary, though.

This is a very easy soup to put together and delicious to eat.

I served the soup with cornbread.

Rosemary Bean Soup

1 pound dried white beans (cannellini or great northern beans are both good choices)
3 cups sliced yellow onions (3 onions)
1/4 cup olive oil
2 garlic cloves, minced
2 -4 sprigs fresh rosemary
2 quarts chicken stock (use vegetable stock if you want to make it vegetarian)
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a medium bowl, cover the beans with water by at least 1-inch and leave them to soak for 6 hours or overnight.

Preheat oven to 400 degrees F. In a large stockpot or Dutch oven, stir together the onions with the olive oil. Cover and put the pot in the oven for 2-3 hours to caramelize the onions, stirring every 15 minutes until the the onions have deepened to the desired color. It took 2.5 hours for mine to reach tawny.

Add the garlic and cook for an additional 15 minutes. Remove the stock pot from the oven and place over medium high heat. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and then reduce heat to simmer for an hour or more, until the beans are very soft.

Remove the rosemary and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor or immersion blender and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Personal Size Potato and Rosemary Frittata

I had a hankering for a frittata for breakfast but all the recipes I have call for 8 to 12 eggs. Great when having people over for brunch but, as I’m home alone, that wasn’t going to work. The recipe I came up with serves two typical appetites for breakfast or 1 very hungry person. If that one person can show some restraint, it will make both breakfast and lunch.

Personal Size Potato Rosemary Frittata

1 medium potato
1 tablespoon olive oil
1 small onion, thinly sliced (I used a mandolin slicer)
1 sprig of fresh rosemary, finely chopped (should give you about 1 teaspoon)
3 eggs
1/4 cup milk
salt and pepper to taste

Preheat oven to 450 degrees F.

Peel the potato and place in a saucepan of cold water. Bring to a boil and keep it there for 10 minutes. Remove potato and slice.

Meanwhile, in a small cast iron skillet, heat the oil. Add the onion slices. Cook over medium low heat, stirring regularly, for about 10 minutes, until they are lightly caramelized. Sprinkle on the rosemary for the final two minutes of cooking.

In a large bowl, whisk together the eggs, milk and salt and pepper. Stir in the potatoes and the onions and rosemary. Make sure everything is coated in egg.

Heat the skillet the onion was in and then pour in the egg mixture. Bringing the pan up to heat is an important step or the bottom of the frittata will stick to the pan. Cook for 2 minutes to allow the base to set. Run a knife along the edge to loosen. Transfer to the oven and let finish cooking, about 10 minutes. The top will be golden brown.

Transfer to a plate and either eat hot or at room temperature. It also makes for a terrific sandwich filling once cold. I put it between toasted slices of white bread but it is even better between slices of focaccia (recipes here, here and here).