ROSEMARY-SPIKED CABBAGE
Gordon Ramsay infuses traditional cabbage with a wonderful herb flavour - serve alongside roast duck or Christmas turkey
Provided by Gordon Ramsay
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.
Nutrition Facts : Calories 106 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
SPIKED ROSEMARY MACARONI AND CHEESE PIE WITH CARAMELIZED SHALLOTS
Macaroni and cheese is such a Harlem staple that we knew we had to make ours special. Alexander has always done his with rosemary, which gives it a nice earthy flavor. We threw in caramelized shallots for sweetness and texture. Rosemary and shallots are both such simple adds, but also unexpected. We think this will be your new favorite mac.
Provided by JJ Johnson
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Bring 4 quarts water to a boil in a large pot; stir in 1 tablespoon of the salt and the pasta; cook according to the package directions for al dente pasta. Drain well.
- While the pasta is cooking, in a large skillet over low heat combine the oil, the shallots, and 1 teaspoon of the salt. Cook the shallots over low heat until they begin to fall apart and caramelize, 20 to 30 minutes. Once caramelized, remove from the skillet and set aside.
- Bring the cream to a simmer in a 4-quart saucepan over medium heat. Make sure the cream does not come to a boil. Stir in the cheeses. Add the rosemary and cook, whisking often, over medium-low heat, for 2 to 3 minutes, until melted and smooth. Remove from the heat. Whisk in the pepper and the remaining 2 teaspoons salt.
- Stir in the cooked pasta and caramelized shallots.
- Pour the mixture into a lightly greased 3-quart baking dish. Bake for 30 to 35 minutes, until golden brown and bubbly.
- Remove from oven; let stand for 10 minutes before serving.
GARLIC-SPIKED BROCCOLI AND MUSHROOMS WITH ROSEMARY
Make and share this Garlic-spiked Broccoli and Mushrooms With Rosemary recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, heat oil over medium heat.
- Add garlic and saute 1 minute.
- Add mushrooms and saute 3 minutes, until mushrooms release juice.
- Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 30.7, Fat 1.4, SaturatedFat 0.2, Sodium 16.1, Carbohydrate 3.9, Fiber 1.4, Sugar 1.1, Protein 1.9
FRESH ROSEMARY CHICKEN THIGHS
Quick, tasty rosemary chicken thighs.
Provided by Arlene Tallman
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
- Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg
ROSEMARY-SPIKED CABBAGE
Gordon Ramsay infuses traditional cabbage with a wonderful herb flavour - serve alongside roast duck or Christmas turkey
Provided by Gordon Ramsay
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.
Nutrition Facts : Calories 106 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
ROSEMARY ASPARAGUS
Make and share this Rosemary Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, combine the broth, rosemary, garlic, bay leaf, salt, and pepper.
- Add asparagus and onion.
- Bring to a boil.
- Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
- Discard bay leaf.
- Garnish with parsley.
Nutrition Facts : Calories 35.6, Fat 0.4, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 6.4, Fiber 2.7, Sugar 2.8, Protein 3.3
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