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Tag Archives | Rosemary

Roasted Beets

Roasted Beets are baked with onion and rosemary to infuse with herbs and aromatics and concentrate the flavor.

‘Great Sauces Transform Good Food into Gourmet’ 

Beet burger

My ballet teacher, Alice Ashford, took my sister Sharon and I to lunch after our advanced ballet class. Without much experience at restaurants I’m really glad Sharon ordered a burger for me. It came on a plate with a lettuce leaf and a thin slice of tomato. I thought it was a tomato, but no, a slice of boiled beet. At the time, I didn’t really know much about beets. Sharon placed her red beet slice and crispy lettuce on her burger. Mimicking everything Sharon did, I dressed my hamburger the same way. Wow, it tasted really good. It gave the sandwich a similar juiciness as a slice of raw tomato.

Whole Roasted BeetsI’ve never been suspect of beets, a rich, red, root vegetable. Roasting is my favorite cooking method to build and concentrate its flavor. It only takes a minute or two to prep and tuck them away in the oven to roast while busy cooking other dishes. Once tender they’re peeled and served as a nutrient rich side dish or reconvert them into the best Tarragon Pickled Beets on the planet.

You may also enjoy Irish Potato Mash, Cabbage and Carrots, White Cheesy Mashed Potatoes, Sweet Potatoes with Apples and Pecans, Roasted Rosemary Reds, Spicy Roasted Butternut Squash, Oven Baked Fries, Salt and Vinegar Fries, Roasted Carnival Squash, Indiana Succotash and Cheddar Zucchini Bake.

1 of 4 part series ”Bodacious Beets”. Part 2 Tarragon Pickled Beets, Part 3 Champagne Pickled Golden Beets, and Part 4 Bleu Beet Salad. More on Beets.

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Recipe: Roasted Beets

Prep Time: 3 Minutes | Cook Time: 70 Minutes | Yield: 8 Servings | Level: Easy

Ingredients
Roasting Beets

  • 8 medium beets, washed with 1-inch stems
  • 1 medium onion, cut in 8 chunks
  • 2 sprigs fresh rosemary, snipped in pieces
  • 1 Tbsp oil olive

Special Equipment – 9×13 baking dish

Instructions
1 Preheat oven to 400 degrees.

2 Line a 9×13 baking dish with foil. Place the beets, onions and rosemary in a single layer then drizzle with oil. Cover with another piece of foil.

Beets Roasted3 Roast for 70 minutes until beets are knife tender.

4 Let stand until cool enough to handle then peel. Leave whole or slice and serve warm.

Information
Notes
Knife Tender versus Fork Tender – Because a knife slides in easier than a fork, knife tender doneness has a little more texture than fork tender doneness. If you like them softer, test with a fork.

Applications
Use these beets to make Tarragon Pickled Beets.

Dice beets and serve on a salad.

Roast 10-12 golden baby beets with 1-inch stems for 45-50 minutes or until knife tender, then make Champagne Pickled Golden Beets.

Dish Designer

  • Exchange red for golden beets.

Inspiration – Alton Brown

SaucyCuisine.com
Cook with Sauces
Roasted Beets
Written by
Photography and Styling by Helen Horton
Updated: September 21, 2013

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Polentina

Polenta with sausage-tomato sauce topped with melty fontina cheese.

The Sauce: Sausage-Tomato Sauce – Diced tomatoes and ground sausage seasoned and simmered with garlic, rosemary and oregano.

‘Great Sauces Transform Good Food into Gourmet’ 

Oliver’s gruel not homemade polenta

Is it worth the waiting for
Till we reach eighty-four?
All we ever get is gruel.
Everyday we say a prayer
Will they change the bill of fare?
Still we get the same old gruel.

Homemade polenta isn’t in the same solar system as Oliver’s gruel from the 1968 hit musical “Oliver”. But polenta has much the same texture as porridge, mush and grits. These may conjure memories of dishes you’ve resisted tasting. Wait no longer. Polenta in this Italian-inspired dish has gourmet appeal and texture. The right yin yang balance of one part polenta grits to almost five parts liquid stands up in the sausage-tomato sauce.

Rather than bake, fry or grill thick polenta, heat it in this sausage tomato sauce doused with shredded cheese. Fontina Polentina garnished with parsleyhas sharp, nutty flavor and when exposed to heat, melts into a creamy layer of stretchy cheese.

I’ve been making versions of this dish for months; more sauce, thicker polenta, fresh versus dried herbs, with or without sausage. The final dish is comfort food that tastes gourmet. Polentina, a savory marriage of polenta and fontina cheese.

You might also enjoy Garlic and Thyme Polenta, Creamy Garlic Polenta, Bramwell Spaghetti Sauce, Italian Spaghetti Ragu and Chili Cheese Dogs.

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Recipe: Polentina

Prep Time: 10 Min | Inactive Time: 15 Min | Cook Time: 50 Min | Yield: 4 Servings | Level: Moderate

Ingredients
Polenta
Fontina Cheese

  • 1 1/2 cups milk
  • 1/2 cup half & half
  • 1 1/2 cups chicken stock
  • 2 sprigs fresh thyme
  • 1 clove garlic, smashed
  • 3/4 cup polenta grits
  • 1/4 cup grated Parmegiano-Reggiano
  • 1 Tbsp butter
  • salt
  • freshly ground pepper

Sausage-Tomato Sauce

  • 1/2 lb hot Italian sausage
  • 1 clove garlic, minced
  • 1/2 tsp minced fresh rosemary
  • 1/2 tsp minced fresh oregano
  • 1 28-oz can diced tomatoes
  • 1 cup water
  • salt
  • 1 cup grated fontina cheese, 4 oz
  • 1 Tbsp chopped fresh parsley

Special Equipment – large skillet, 5×9 or 6×8 container

Instructions
Polenta
1 Combine milk, half & half, chicken stock, fresh thyme and 1 clove smashed garlic in a medium saucepan over medium heat. Bring to a boil then turn heat off, cover and steep for 30 minutes.

Polenta in container2 Strain milk mixture, then place back in the saucepan. Add polenta grits and whisk while bringing the milk mixture back to boil. Turn heat to low and simmer for 10-12 minutes whisking often.

3 Add cheese, butter, salt and pepper. Season with salt and pepper to taste. Pour into a rectangular container about 5×9 or 6×8 inches. Leave on counter to set up.

Tomatoes & Sausage Sausage-Tomato Sauce
4 Meanwhile brown sausage on medium heat in a large skillet. Add garlic, rosemary, oregano and cook for 30 seconds.

5 Add diced tomatoes, water and bring to a boil, then simmer for 10-15 minutes. Season with salt to taste.

Sprinkle Cheese on Polenta6 Cut the polenta in 8 squares and evenly lay in the tomato mixture. Sprinkle polenta with fontina. Cover and cook for 3-5 minutes to heat polenta and melt cheese. Dust with parsley and serve.

Information
Notes
Polenta can be made with cornmeal rather polenta grits but it has a smoother texture.

Substitute an open bowl or small saucepan or frying pan for the 5×9 or 6×8 container. Then scoop out 8 equal portions of cooled polenta into the sausage tomato sauce.

Substitute 1 24-ounce tube of pre-cooked polenta sliced into 8 rounds for homemade polenta.

Use 2 fat links of sausage squeezed out of the tubes. Buy sausage when on sale and freeze in individual snack baggies, then in a large freezer zipper bag. Defrost 2 for this dish.

Applications
Serve this rustic dish with a fresh green side salad.

When making polenta, double the recipe and save half in the fridge for Polentina later in the week.

Dish Designer

  • Exchange fresh thyme for 1 teaspoon dried thyme.
  • Exchange polenta grits for yellow cornmeal.
  • Exchange hot for mild sausage.
  • Exchange fresh rosemary for 1/4 teaspoon dried rosemary.
  • Exchange fresh oregano for 1/4 teaspoon dried oregano.
  • Exchange fontina for gruyere.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 27, 2013

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Glazed Carrot Sticks

Carrot sticks simmered in brown sugar and molasses.

Real live carrots

Cut-Fresh-Carrot-SticksCooked carrots? You don’t eat them? viagra free trial It may be because you’ve rejected frozen orange cubed carrots mixed with peas. cialis daily onset of action Where the peas are good, the orange boxes don’t taste like carrots. Maybe they’re not carrots at all. Venture into authentic carrot world with fresh carrots sticks showcased in this dish. Seared then sautéed with a little brown sugar and molasses, they’re tender but not mushy, lightly sweet but not syrupy. genericviagra4sexlife.com Serve these glazed carrot sticks and change cooked carrot avoiders into requesters. Try them with roast chicken, meatloaf or chicken fried chicken.
 
 

 
Recipe: Glazed Carrot Sticks

Prep Time: 3 Minutes | Cook Time: 14 Minutes | Yield: 4 Servings | Level: Easy

Ingredients
Fresh-Carrots

  • 2 Tbsp olive oil
  • 7 large carrots, cut in 4-inch sticks
  • kosher salt
  • freshly ground pepper
  • 2 Tbsp light brown sugar
  • 1 Tbsp molasses
  • 1/4 cup water
  • 1 small sprig http://genericviagra4sexlife.com/ rosemary

Instructions
Fresh-Carrot-Sticks-Seared1 In a large skillet, heat oil on medium high until hot. Add the carrots and season with salt and pepper. Move sticks around the pan to begin searing them. About 4 minutes.

2 Reduce heat to medium and stir in the brown sugar, molasses and water. Continue cooking until the carrots are tender but not overly soft, about 5-8 minutes. Add a little more water if needed.

3 Add the rosemary and cook for 2 minutes. Place carrots on a serving plate with the rosemary for garnish.

Information
Carrots-with-Brown-Sugar-and-MolassesNotes
Cut the carrots in any shape desired, coins, diced, or leave whole with a stubby part of the tops.

Applications
Make this dish when you have some carrots leftover from a vegetable platter or picnic. Also works well with the ready baby carrots.

Add 1 tablespoon of butter with the rosemary for added richness if desired.

Dish Designer

  • Exchange light brown for dark brown sugar.
  • Exchange online viagra rosemary for thyme.

Inspiration – Alex Guarnaschelli

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 27, 2012

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