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).

Pollo al Limone My Way

I started this recipe test drive after reading a recipe for Rao’s famous Lemon Chicken and then studying the America’s Test Kitchen version. Those were both good but I’d rather do things my way. First of all, I made it pollo al limone e rosmarino (chicken with lemon and rosemary) because I can never have enough chicken or lemon or rosemary or lemon rosemary chicken. Frankly, I should just call this Chicken with Rosemary Lemon Gravy but I don’t know how to say that in Italian.

As restaurant broilers are quite a bit different from what I have at home, instead of trying to broil a whole chicken and risk overcooking the outside and undercooking the inside, I cut the chicken into six pieces (drumsticks, thighs, breasts) to begin. The rest of the chicken (back and wings), I put into the freezer for making stock.

Two cups of lemon juice and a cup of olive oil in the original sauce seemed excessive but the 1/4 cup juice and negligible oil of the Test Kitchen was too far in the other direction. I did like their idea of a pan sauce but I’m enough of a Southern girl that I prefer gravy when I can get it, so I made that instead. I also kept their idea of brining the chicken to keep it juicy but added a little more flavor to the brine to boost the flavor.

I served the chicken with my version of Smashed Potatoes (I just used rosemary salt on Yukon golds).

rosemary lemon chicken

Chicken with Rosemary Lemon Gravy

4 lb whole chicken cut into 6 to eight pieces, keeping on the skin and bones
1/4 cup salt
1 teaspoon lemon zest
1/4 cup loosely packed rosemary leaves
1 tablespoon olive oil
4 tablespoons butter
1 medium onion, chopped fine
2 garlic cloves, minced
4 tablespoons flour
1 cup chicken broth
Zest and juice of 2 lemons (1/3 cup juice and 1 tablespoon zest)
1 tablespoon rosemary leaves, chopped

Brine the chicken by placing the pieces in a large zip close bag. Mix the salt, lemon zest and rosemary leaves with 1 quart of water and stir until salt is dissolved. Pour over chicken and seal well. Place in the refrigerator for at least 1 hour and as many as three.

Preheat the oven to 450 degrees F.

Remove chicken from brine, picking off any rosemary leaves and pat dry. Heat the oil in a cast iron skillet until smoking hot. Place chicken in the pan, skin side down. Cook until browned about 8 to 10 minutes. Remove breasts from skillet and turn over the rest of the chicken and cook the second side for 5 minutes more. Remove chicken from pan.

Pour out the fat from the pan. Toss in the butter and melt. Add in the onions and cook until translucent, about 5 minutes. Add in the garlic and sauté for a minute more. Sprinkle on the flour and cook until the roux becomes the color of peanut butter, 3 to 5 minutes. Slowly whisk in the chicken broth and the lemon juice. Continue to stir until the sauce is smooth and it comes to a simmer.

Pour in any juices from the chicken and then add the chicken back to the pan, skin side up. Place in the preheated oven and bake for 30 minutes. While the chicken cooks, stir together the lemon zest and rosemary leaves.

Remove the pan from the oven and turn on the broiler to high. Place the chicken on a baking sheet (I used the one I finished the potatoes on) and broil for 5 to 10 minutes, until the skin is crisp and dark brown but not burned and the breasts register 160 degrees F and thighs and drumsticks register 175 degrees F. You might need to rotate the pan during the broil.

While the chicken is broiling, sprinkle half of the rosemary lemon zest into the sauce and stir to combine.

Remove the chicken from the broiler and rest for 5 minutes before plating. Ladle gravy over each piece of chicken and sprinkle remaining rosemary lemon zest over the top of each plate and serve.

Lemon Rosemary Mushrooms in Parchment

IMG_0181If you ever wondered if I cook anything besides meat with rosemary, let me share with you this mushroom recipe. It is great as a side for two or as starter, if you’re doing tapas.

Start by doing a modified gremolata (parsley, lemon zest, garlic, salt). As Chef Marco Canora says: “Gremolata is like Italian MSG. It makes everything taste good.” Instead of parsley, I use rosemary.

Lemon Rosemary Mushrooms in Parchment

1 large lemon, zested and squeezed to yield around 2 tablespoons juice
1/4 cup rosemary leaves
3 medium cloves garlic
Kosher salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb. mushrooms, such as baby portabellas or white button, cleaned with large ones cut in half
salt and pepper to taste

Preheat the oven to 375°F.

Combine the rosemary, lemon zest, and 1 garlic clove and chop to combine. Add a pinch of salt and mix well.

Heat the oil and butter in a 12-inch skillet over medium-high heat. Cook the mushrooms with 2 garlic cloves smashed with the side of a chef’s knife. Season to taste with salt and pepper and cook, stirring occasionally, until the mushrooms soften, about 5 minutes. Pour in lemon juice and let it reduce by half, another 5 minutes.

Take a large piece of parchment (or buy premade parchment bags from the grocery) and place the mushroom mixture in the center. Sprinkle the rosemary, lemon, garlic mixture over the mushrooms. Fold the parchment over the mushrooms and crimp and pleat the edges to seal tightly, starting at one corner of the fold and working your way to the other end, making sure the seals are tight. You can do this up to 2 hours ahead.

Put the packet on a baking sheet and bake until the mushrooms are warmed through, about 10-15 minutes. Slice open the packet and serve family style.