Place cream, parsley and rosemary sprigs in a small saucepan
and a sprig of fresh rosemary if desired.
Note: English
illing, combine ricotta, Pecorino, olives, rosemary and 1 egg in a
d 3--4 sprigs of rosemary in the cavity, then
ggs, honey, vanilla and chopped rosemary. Spoon into cooled tart shell
he semolina, ground almonds and rosemary. Spread the mixture into the
mall bowl, mix together the rosemary, garlic, salt, pepper, and 2
aking tray.
For the rosemary flatbread, prepare bread mix with
owels.
For the mushroom rosemary sauce, heat the butter in
Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
Mix yogurt and honey in a small bowl; season with kosher salt.
Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
dd tea, lemon peel and rosemary. Cover and let steep for
cross the bacon and arrange rosemary sprigs over the top.
fresh ground black pepper, chopped rosemary, and minced garlic.
Take
uice.
Stir in vinegar, rosemary, pectin and butter or margarine
il.
Boil potatoes and rosemary in a large pot of
ith salt, pepper and dried rosemary.
Bake seasoned potatoes( in
emon zest and finely chopped rosemary and, when it's well
Place the oil in a small skillet over high heat.
Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.
Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
Puree to desired consistency.
Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
Makes 2 1/2 cups.
Rosemary sugar: Mix the roasemary and
cups remaining flour, the rosemary,garlic, and salt to the