ROSEMARY

Rosmarinus officinalis

White Bean and Roasted Garlic Puree
From From Asparagus to Zucchini

1 cup dried cannelloni or other dried white beans
1 bay leaf
1 sprig fresh thyme
1 thick wedge of onion
6 large cloves garlic, crushed
1 large sprig rosemary
2 Tbs. extra-virgin olive oil
Salt and pepper

Rinse beans.  Soak in cold water several hours.  Drain.  Place in a saucepan with enough water to cover the beans by 2 inches.  Add bay leaf, thyme, and onion.  Bring to boil, skim surface, reduce to simmer, cover, and cook until beans are very tender.  Drain beans, reserving ½ cup of the cooking liquid.  Discard bay leaf and thyme.  Heat oven to 325ºF.  Combine garlic, rosemary, and olive oil in a small baking dish.  Cover and bake until golden and tender.  Cool the garlic slightly and then purée in food processor with beans and enough reserved cooking liquid to make a smooth spread.  Season to taste with salt and pepper.  Serve with bread, roasted vegetables, or meats.

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Fresh Rosemary Biscuits
From From Asparagus to Zucchini

1 ¾ cup flour
1 scant Tbs. baking powder
½ tsp. salt
4 Tbs. cold butter, cut into small pieces
2 Tbs. minced fresh rosemary
¾ cup milk

Heat oven to 425ºF.  Whisk flour, baking powder, and salt in a bowl.  Cut in butter until size of sunflower seeds.  (Alternatively, mix dry ingredients in food processor, cut in butter using machine, then dump mixture into separate bowl.)  Sprinkle rosemary over flour mixture.  Pour in milk and stir briefly, just until a stick dough forms.  Turn onto floured surface.  Knead lightly and briefly, 4 to 6 turns.  Roll or pat to a thickness of 1 inch.  Cut into rounds with floured biscuit cutter.  Gather dough scraps and cut again.  Place on ungreased baking sheet.  Bake until high and golden, 11-13 minutes.  Make 6 large biscuits.

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