Rosemary

Lemon-Rosemary Apple Pandowdy

Pandowdies, cobblers, slumps, and grunts are all variations on biscuit dough cooked with fruit.  These down-home desserts from early New England are enjoying a welcome revival.

I picked up these apples at the Longmont Farmer’s Market (10 for $1!) and promised the farmer that I would give them a good home.  I remembered seeing a recipe for Pandowdy in a book that my good friend Jane gave me as a gift, Elizabeth Alston’s Biscuits and Scones.  The rosemary in this recipe caught my eye and I was immediately intrigued.  I had to try this baked apple-rosemary goodness.

This pandowdy recipe is super quick and hardly takes any work to make the biscuits.  You toss the dough around a bit and it’s ready to bake.  Simple.

The thing that takes the longest is peeling and slicing the apples.  An extra set of hands or an apple peeler is always handy, but I flew solo and old school on this project.  Who needs an apple peeler when you have two hands anyway?  Look at that peel-action!  One single peel, baby.  Booyah!  Maybe I should try out for America’s Got Talent…

It’s best to enjoy this warm with a huge scoop of ice cream.  Doctor’s orders.

Lemon-Rosemary Apple Pandowdy

Lemon-Rosemary Apple Pandowdy

Ingredients

    Filling:
  • 1/2 teaspoon dried rosemary leaves
  • 1/3 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon
  • 1 1/2 pounds Golden Delicious apples, peeled, cored, quartered, and thinly sliced (about 5 cups)
  • Biscuit Topping:
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • dash of salt
  • 1/2 teaspoon dried rosemary leaves
  • 3 tablespoons cold unsalted butter
  • 1/3 cup light cream or milk

Directions

  1. Heat oven to 425 degrees F. Lightly grease a heavy baking dish (about 8-inches square or round).
  2. To make filling, crumble rosemary as fine as possibly into a bowl. Add sugar and lemon juice and stir. Add apple slices, toss to coat. Spread evenly in the baking dish.
  3. To make biscuit topping, put flour, sugar, baking powder, salt, and rosemary into a medium-size bowl, crumbling the rosemary as fine as possible. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
  4. Add cream. Stir with a fork until a soft dough forms. turn out dough onto a lightly floured surface and give 10 to 12 kneads. Turn dough over and roll or pat to fit just inside the baking dish. Place on top of the fruit. Cut 4 slits in the dough so steam can escape.
  5. Bake 25 to 30 minutes, or until the crust is golden. With a knife, lift edge of crust and make sure it is cooked underneath. Remove from the oven and serve warm.
http://foodiemcbooty.com/lemon-rosemary-apple-pandowdy/

Recipe adapted from Elizabeth Alston’s Biscuits and Scones.

Lamb Kabobs with Lemon Rosemary Sauce

My ever growing list of things that I dislike about HOA’s

  • They don’t like the fact that I had my bike stored on my patio (where else am I going to store my bike, in my bathroom?)
  • They don’t like grills, especially my beautiful 3-burner grill, on patios either. Something about a fire hazard?  Yadda, yadda, yadda…

Okay, so there are only those two things.  But the grill was a big deal.  Summer means grilling season for this lady and it was hard to give it up.  I ended up selling my precious to a family man who loved to cook and needed more grill space.  At least she went to a good home.

One of the last meals that I prepared on ‘er was a spread of fresh vegetables and chunks of marinated lamb for my very good friend JYKSTA.

Skewered little pieces of heaven.

Eat your hearts out HOA.

Kudos to the always amazing Ina Garten for inspiring this recipe.

Lamb Kabobs with Lemon Rosemary Sauce

Rating: 51

Prep Time: 12 hours

Cook Time: 30 minutes

Total Time: 12 hours, 30 minutes

Yields: Serves 4

Lamb Kabobs with Lemon Rosemary Sauce

Ingredients

  • 2 pounds top round lamb
  • 1 tablespoon minced garlic (2 or 3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • 2 teaspoons minced fresh thyme leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup dry red wine
  • 2 tablespoons red wine vinegar
  • kosher salt
  • 2 small red onions
  • 2 pints cherry tomatoes (or any tomatoes you have handy, cut into large chunks)
  • Any other veggies you have on hand (I used zucchini and squash too)
  • wooden skewers, soaked
  • For the sauce:
  • 1/2 cup good chicken stock
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Cut the lamb into 1 1/2-inch cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar and 1 teaspoon of salt in a large ziplock bag. Add lamb cubes and toss to coat. Refrigerate overnight or for up to 2 days. Toss occasionally.
  2. Oil your grate and preheat your grill to medium high. Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Thread your tomatoes (and any other vegetable you have) onto skewers. Rub your vegetables with a little olive oil and sprinkle with salt and pepper.
  3. Place your lamb skewers on your preheated grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the other vegetables on the grill, turning once, until seared on the outside but still firm on the inside.
  4. For the sauce, bring the chicken stock, olive oil and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, until reduced by half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
  5. Watch the jealousy on your neighbors' faces.
http://foodiemcbooty.com/lamb-kabobs-with-lemon-rosemary-sauce/

Melt in Your Mouth Tri-Tip Pot Roast

We have this local butcher shop where I love to go and browse their case of fresh cut meat.  If you’re a carnivore, this place is irresistible.  I typically go there with every intention of browsing and find myself shoveling out my week’s allowance to buy beautifully marbled steaks or loins of lamb.

I may be due for an intervention.

During my last trip to the shop I met a very nice gentleman who was waiting for the butcher to cut his selections this way or that.  He asked me about my non-existent husband whom I played off as if he were busy working.  As we continued waiting for our orders (and my dream of being a stay at home cook rattled in my brain), he pointed out several cuts of meat to me.

“I am in here at LEAST twice a week.  My favorite thing over here you ask?  Why, the tri tip of course.  It’s underrated in my opinion.  Slow cook that thing and it’ll be the best thing you’ll ever eat.”

Yes-siree-bob, I added tri tip to my order as well.  I had the butcher cut four pounds of the stuff in half, went home, and slow cooked the heck out of ’em.  Two ways!

My first method involved browning the outside of the meat, seasoning and roasting it in the oven (on low) over the course of many hours.   The tri tip turned out flavorful but tough.  I was not satisfied.  I readied my second chunk of tri tip for a slow, low simmering bath.  I made sure the entire roast was covered in broth and let it do it’s thing while I was at work.  Man, do I ever love that smell.  You know, the smell where you come home after a long day at work, ready to ice your dogs and kick back and enter a home full of aromas so good that you want to lick the air.

This method of cooking turned out perfect.  The meat was tender, moist and super flavorful.  This recipe is a new “set it and forget it” favorite for me.

Melt in Your Mouth Tri-Tip Pot Roast

Rating: 51

Prep Time: 20 minutes

Cook Time: 8 hours

Yields: Serves 4-6

Melt in Your Mouth Tri-Tip Pot Roast

Ingredients

  • 2-3 pounds of tri tip or beef rib meat (leave the bone on during cooking then remove before eating to give your broth a flavor bonus)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon or so of butter
  • 1/4 cup flour
  • salt and pepper, as desired
  • 1 medium yellow onion, peeled and quartered
  • 3 or 4 carrots, cut into chunks
  • 2 stalks celery, chopped (optional)
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 3 cups beef or chicken broth
  • 1/2 to 3/4 cup of red wine, reserve for sipping
  • Worcestershire sauce

Directions

  1. Pat the meat dry, sprinkle with salt and pepper then dredge in flour. Heat the oil and butter in a large pot. Add the meat and brown on all sides over medium heat. You really don't want to cook your meat. You're just giving it some color. Remove the meat from the pot and place on the side.
  2. Add the onions, carrots and celery (if using) and saute for a couple of minutes while stirring occasionally. You may need to add another tablespoon of oil if your pan seems too dry. Pour in the wine and scrape the yummy browned bits on the bottom of your pan as the wine evaporates. Place your meat back into the pot then add your broth, Worcestershire sauce, more salt and pepper (I recommend more pepper than salt just because the wine has a lot of salt in it already) until your meat is mostly covered. Place your fresh sprigs of herbs lightly on the top. Bring your pot to a boil then allow it to simmer, covered, for at least 3 hours (I prefer to leave mine overnight for a good 6-8 hour simmer - crock pots work great for this).
  3. Make sure you check your roast from time to time. Try not to disturb your roast by doing so (no flipping please) but check to see if there is enough liquid to cover the meat. Add more if there isn't. Remove your sprig twigs and any bones before serving.

Notes

The broth is pretty darn good as-is, but if you're an au jus person like I am, I recommend taking some of your broth from the crock pot and placing it in a small pan. Cook the stock over medium heat until it reduces by half. Add more pepper, salt and thyme. Drench your entire plate in it or serve it on the side. Yum!

http://foodiemcbooty.com/melt-in-your-mouth-tri-tip-pot-roast/

Please note:  The top recipe image does not belong to me.  This image belongs to Running Upward.  Thank you for taking such a nice picture of your tri tip pot roast where I failed to do so myself.  She added feta and sun-dried tomatoes to her pot roast too.  Yum!

Baked Pineapple Chicken

There is a huge market in Brighton, Colorado that offers all sorts of goodies once the spring thaw hits.  This market is so huge, in fact, that it’s named the Mile High Marketplace.  You can find anything from food to used items, and the hustle and bustle is always entertainment in itself.

I purchased a delicious smelling pineapple and had to create a recipe around it.  Although I admit that this recipe was really an excuse to make the Ginger Carrot Rice recipe I had recently fallen in love with.  I had a few leftover carrots from a previous soup adventure that I wanted to use  and jazz them up as a new and improved side dish.  This meal is chock full of flavor.  The pineapple provides the sweet and tang while the carrot ginger rice tingles your senses as it fills your belly.

If you like spice, serve this with a little jerk sauce on the side.

Oh uh, here’s a napkin… you’re drooling.

Baked Pineapple Chicken

Prep Time: 2 hours

Cook Time: 45 minutes

Yields: 4 Servings

Baked Pineapple Chicken

Ingredients

  • Six half chicken breasts (drumsticks work well too)
  • 1 lemon, thinly sliced
  • 1/4 cup vinegar
  • 1/4 cup teriyaki
  • 2 cloves crushed garlic
  • Fresh or canned pineapple (you will yield more sauce with canned pineapple)
  • 2 teaspoons cornstarch
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 teaspoons rosemary, crushed

Directions

  1. For the marinade, place your chicken pieces in a large ziplock bag and pour about vinegar and teriyaki into the bag, enough to cover and coat your chicken. Add about garlic (the more the merrier here), mix the contents, and marinate anywhere from 2 hours to overnight in the fridge.
  2. Preheat your oven to 400 degrees F. Drain pineapple (if canned) and reserve juice. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
  3. Arrange chicken in a shallow baking dish, skin side up. Broil on high until browned. Stir sauce, pour over chicken, cover and bake for 30 minutes.
  4. Arrange lemon and pineapple slices around chicken. Spoon sauce over all. Bake for 5 more minutes.
http://foodiemcbooty.com/baked-pineapple-chicken/

Suggested accompaniment:

Serve this with Ginger Carrot Rice.

Photo courtesy of ChineseFoodRecipes.org

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