Tuscany Seasoning Sun Dried Rosemary Sage Garlic And Kosher S Recipes

TUSCANY SEASONING; SUN DRIED ROSEMARY, SAGE, GARLIC AND KOSHER S

Tuscany Seasoning; Sun Dried Rosemary, Sage, Garlic and Kosher S image

This is perhaps the most versatile Italian Seasoning blend. Vegetables like cauliflower, potatoes and asparagus coated with olive oil and sprinkled with Tuscany seasoning are perfect for roasting. Tuscany seasoning pairs exceptionally well with chicken and pork; added to stews, stuffing and most Italian cooking. Seasoning is easy to assemble and process. The sun does the rest. I especially enjoy making batches frequently in summer when home grown sage and rosemary are abundant. I store the seasoning in half pint mason jars with simple customized labels. Friends especially enjoy receiving jars on Holidays or as welcoming gifts. The recipe will fill 3 1/2-pint mason jars. See many applications for Tuscany seasoning throughout the recipes in my website, www.LuciaTramonte.com. Note: for a reduced salt version, cut Kosher salt to 1/2 cup total.

Provided by Peter Steriti

Categories European

Time 8h30m

Yield 1 1/2 Pts., 100 serving(s)

Number Of Ingredients 6

Ingredients

9 large garlic cloves
2 cups fresh sage leaves, lightly packed
2 cups fresh rosemary needles, lightly packed
3/4 cup kosher salt
1 large cookie sheet lined with parchment paper
3 1/2 pints mason jars

Steps:

Remove garlic tips and peel. Cut each clove in half lengthwise and remove sprouts in their centers if any. Place aside.
Using a food processor, add sage, rosemary and garlic. Process about 15 seconds. Add ½ cup of the Kosher salt and pulsate until the mixture has the texture of course salt. Be careful not to over process.
Add the remaining salt. Pulsate until just combined.
Spread mixture onto the parchment lined cookie sheet. DO NOT place mixture directly on an uncovered cookie sheet. The mixture will destroy the surface.
Place directly in the sun for 8 hours or more. After a few hours, break any clumps by hand and spread.
While seasoning is sun drying, thoroughly wash Mason jars and covers to remove any stale odors.
If seasoning is still slightly moist at sun set, finish by loosely cover tray and place on a counter overnight.
Fill jars and store in cupboard.

Nutrition Facts : Calories 1.4, Sodium 849, Carbohydrate 0.2, Fiber 0.1

ROSEMARY GARLIC RUB

Rosemary Garlic Rub image

This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.

Provided by Christopher Anderson

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
1 tablespoon dried rosemary
8 cloves garlic, diced
⅓ cup olive oil

Steps:

In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 3.8 g, Fat 18.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 1442.8 mg, Sugar 0.1 g

SAFFRON AND ROSEMARY FERMENTED GARLIC

Saffron and Rosemary Fermented Garlic image

• What a great probiotic way to preserve garlic. I use this for salad dressing, to add to other ferment which gives it a kick start, minced and added to butter to top cooked veggies, fish or bread, add to cheeses for a garlicky kick, use in pesto, salsas, you get the idea. If your garlic turns blue, green or purple its fine. :) The pigments are caused by most amino acids (proteins) (except for cysteine, proline and 4-hydroxy-proline) in crushed, sliced, or fermented garlic. The garlic is still safe to eat.

Provided by Rita1652

Categories Savory

Time 15m

Yield 100 serving(s)

Number Of Ingredients 7

Ingredients

1 lb garlic clove (I buy pre peeled garlic and give a quick dip in hot filtered water)
1 pinch saffron thread
1 pinch rosemary
1 tablespoon peppercorn (green and black)
19 g sea salt or 1 tablespoon sea salt
1/4 cup brine, from sauerkraut or 1/4 cup whey
4 cups filtered water

Steps:

Mix the salt and water together.
Place all ingredients except water into a fermentation vessel.
Top with brine to cover completely.
Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
Put the garlic in a fridge to slow the fermentation to almost a near halt.
My last batch lasted 1 year.

Nutrition Facts : Calories 7, Sodium 74.7, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 0.3

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