Tag Archives: rosemary

Rosemary & Red Wine Hamburger Patties

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Here is a ridiculously simple yet tasty dinner that is also fast. I think of it as a more sophisticated take on  your classic hamburger patty. My husband first introduced me to this dish early in our relationship; he wasn’t much of a cook but as an adult, realized that he couldn’t live on take out alone. I was skeptical when he first told me about this dish. Perhaps it was because he referred to it “as that hamburger thing”. However, I quickly changed my tune once I tasted it. In the years since then I’ve tweaked his recipe and in my opinion, improved upon it.

This is truly an easy dish to make. My number one recommendation, however, is to use a good tasting wine that you enjoy drinking. If you don’t like it in the glass, chances are you won’t like it on your plate. Besides, you only use a cup so there will be plenty left in the bottle to enjoy with your dinner. Serve this alongside noodles, mashed potatoes or another starch that can help absorb the yummy sauce because you won’t want to waste a single drop of it.

ROSEMARY & RED WINE HAMBURGER PATTIES

1 tablespoon olive oil

1 shallot, minced

1 pound lean ground beef

salt and pepper

1 cup dry red wine

1 tablespoon fresh rosemary, minced

3 tablespoons butter

Heat the oil in a large skillet set over medium-high heat.

When the oil shimmers, add the shallot to the pan and saute until soft, 3 to 4 minutes.

Meanwhile, use your hands to form the ground beef into four equal sized patties.

Season the patties generously on both sides with the salt and pepper.

Add the patties to the skillet and cook until the meat begins to cook and the patties are slightly browned, 4 to 5 minutes.

Flip the patties and cook for an additional 2 minutes.

Add the wine and the rosemary to the pan.

Continue to cook until the meat is cooked through to your liking and the wine begins to simmer. For me, this usually takes an additional 4 to 5 minutes.

Off the heat and stir in the butter. Adjust the seasoning as necessary and serve.

Serves 4

Rosemary Olive Oil Cake w/ Chocolate Ganache

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This is another tasty cake courtesy of From Away, my latest, go-to food blog.  The combination of olive oil, rosemary, and chocolate is intriguing and surprisingly good.  The cake comes together quickly making it a perfect ending to a weeknight dinner where dessert is a necessity.  The ingredients are also staples in my kitchen and combined with our rosemary bushes in the garden, I will never have an excuse for not making the cake.   I cautiously served the cake at our dinner last night—I am always hesitant to try out a new recipe on guests— but it was a hit.  Even the children ate it; it probably helped that they ate it so quickly that they didn’t have time to see the little green flecks in the cake!

ROSEMARY OLIVE OIL CAKE WITH CHOCOLATE GANACHE

4 eggs

3/4 cup granulated sugar

2/3 cup olive oil

2 tablespoons fresh rosemary, very finely chopped

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

8 ounces semi-sweet chocolate, roughly chopped

1/2 cup heavy whipping cream

  •  Prepare an 8-inch cake pan with cooking spray.  Pre heat an oven to 325 degrees.
  •   In the bowl of a stand mixer thoroughly beat the eggs, add the sugar and continue beating until light and fluffy.  Slowly pour in the olive oil.
  •   Fold in the rosemary with a spatula.  
  •   In a large mixing bowl, combine the flour, baking powder, and salt.  Add the dry ingredients to the egg  mixture and stir until just combined.
  •   Pour into the prepared pan and bake, 25-30 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.
  •  In a double boiler, slowly melt the chocolate over medium heat.
  •  In a small saucepan, warm the cream over medium low heat.  Stir the cream into the melted chocolate until the mixture is thick and shiny.
  •  When the cake is completely cooled, pour the ganache over the cake and smooth with a spatula. 

Potato Pancakes w/ Rosemary Infused Pears

This is an oldie but goodie that has become a family favorite.

The most memorable meal during our recent trip to Bavaria was an impromptu lunch eaten on the top of the Zugspitze.  We had taken shelter from the snow squall in a glass walled cafe and ordered off of a poorly translated menu.  Much to my delight this is what the waitress brought to our table:

My inspiration eaten at the top of the Zugspitze

The potato pancake was light and crispy and smothered in melted Gruyere cheese.  The sauteed pears that accompanied the pancake had been infused with fresh rosemary.  I immediately began to think about how I could recreated this dish at home.  Although it isn’t exactly the same, my resulting dish was just as tasty.  To appease my meat loving family I served this with some leftover spiral cut ham that I fried in a bit of olive oil.  I also reheated the previous night’s Swiss cheese fondue and served a dollop of the melted cheese on top of the pancakes.  Served with a sparkling white wine, the resulting meal was a perfect light dinner.

POTATO PANCAKES WITH ROSEMARY INFUSED PEARS

For the pears:

4 large ripe (but not too soft) pears
3 large sprigs fresh rosemary
3 or more tablespoons apple or pear juice, or water
Pinch of salt
Pinch of nutmeg

  • Peel, core, and slice the pears.
  • Place in a medium, heavy bottomed saucepan
    with two tablespoons of juice or water.  Add
    the rosemary and salt.
  • Cover the pot and cook over medium heat
    until the pears are fork tender –or cooked to
    your likeness.  Watch the pot carefully, adding more liquid as necessary to keep the fruit moist.
  • When done, remove the rosemary sprigs from the pan.  Sprinkle with the nutmeg.

For the latkes:

1 lb potatoes

3 tablespoons olive oil

Salt and pepper to taste

  • Using the largest holes of a box grater, shred the potatoes
    into a large bowl.
  • Add the salt and pepper, toss to combine, and let the
    potatoes sit for 5 minutes.
  • Using your hands, squeeze all of the liquid from the
    potatoes.
  • Heat the oil in a large non-stick or cast iron skillet.
  • Once the oil is shimmering, drip the potato mixture by large
    handfuls into the oil.  Quickly spread the potato mixture to
    form a flat pancake.
  • Cook for 10-12 minutes or until the potatoes are crisp and
    brown.  Adjust the heat to make sure the potatoes don’t cook too quickly.   Using a spatula, flip the pancakes over and continue to cook for an additional 6-8 minutes.
  • Remove from the pan and place on a wire rack in a 250 degree oven until all of the pancakes have been cooked.

 

My version

Rosemary & Red Wine Hamburger Patties

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is a ridiculously simple yet tasty dinner that is also fast. I think of it as a more sophisticated take on  your classic hamburger patty. My husband first introduced me to this dish early in our relationship; he wasn’t much of a cook but as an adult, realized that he couldn’t live on take out alone. I was skeptical when he first told me about this dish. Perhaps it was because he referred to it “as that hamburger thing”. However, I quickly changed my tune once I tasted it. In the years since then I’ve tweaked his recipe and in my opinion, improved upon it.

This is truly an easy dish to make. My number one recommendation, however, is to use a good tasting wine that you enjoy drinking. If you don’t like it in the glass, chances are you won’t like it on your plate. Besides, you only use a cup so there will be plenty left in the bottle to enjoy with your dinner. Serve this alongside noodles, mashed potatoes or another starch that can help absorb the yummy sauce because you won’t want to waste a single drop of it.

ROSEMARY & RED WINE HAMBURGER PATTIES

1 tablespoon olive oil

1 shallot, minced

1 pound lean ground beef

salt and pepper

1 cup dry red wine

1 tablespoon fresh rosemary, minced

3 tablespoons butter

  • Heat the oil in a large skillet set over medium-high heat.
  • When the oil shimmers, add the shallot to the pan and saute until soft, 3 to 4 minutes.
  • Meanwhile, use your hands to form the ground beef into four equal sized patties.
  • Season the patties generously on both sides with the salt and pepper.
  • Add the patties to the skillet and cook until the meat begins to cook and the patties are slightly browned, 4 to 5 minutes.
  • Flip the patties and cook for an additional 2 minutes.
  • Add the wine and the rosemary to the pan.
  • Continue to cook until the meat is cooked through to your liking and the wine begins to simmer. For me, this usually takes an additional 4 to 5 minutes.
  • Off the heat and stir in the butter. Adjust the seasoning as necessary and serve.

Serves 4

Rosemary & Red Wine Hamburger Patties

IMG_4053

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is a ridiculously simple yet tasty dinner that is also fast. I think of it as a more sophisticated take on  your classic hamburger patty. My husband first introduced me to this dish early in our relationship; he wasn’t much of a cook but as an adult, realized that he couldn’t live on take out alone. I was skeptical when he first told me about this dish. Perhaps it was because he referred to it “as that hamburger thing”. However, I quickly changed my tune once I tasted it. In the years since then I’ve tweaked his recipe and in my opinion, improved upon it.

This is truly an easy dish to make. My number one recommendation, however, is to use a good tasting wine that you enjoy drinking. If you don’t like it in the glass, chances are you won’t like it on your plate. Besides, you only use a cup so there will be plenty left in the bottle to enjoy with your dinner. Serve this alongside noodles, mashed potatoes or another starch that can help absorb the yummy sauce because you won’t want to waste a single drop of it.

ROSEMARY & RED WINE HAMBURGER PATTIES

1 tablespoon olive oil

1 shallot, minced

1 pound lean ground beef

salt and pepper

1 cup dry red wine

1 tablespoon fresh rosemary, minced

3 tablespoons butter

Heat the oil in a large skillet set over medium-high heat.

When the oil shimmers, add the shallot to the pan and saute until soft, 3 to 4 minutes.

Meanwhile, use your hands to form the ground beef into four equal sized patties.

Season the patties generously on both sides with the salt and pepper.

Add the patties to the skillet and cook until the meat begins to cook and the patties are slightly browned, 4 to 5 minutes.

Flip the patties and cook for an additional 2 minutes.

Add the wine and the rosemary to the pan.

Continue to cook until the meat is cooked through to your liking and the wine begins to simmer. For me, this usually takes an additional 4 to 5 minutes.

Off the heat and stir in the butter. Adjust the seasoning as necessary and serve.

Serves 4

Rosemary & Red Wine Beef Kabobs

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There is something about eating food off a stick that simply makes it more fun. And when that food is delicious it is even better. Kabobs make a regular appearance on my dinner table since they are fun, easy and because everything is cut into bite sized pieces before cooking, fast. Just about anything can be skewered and grilled –from meats to fruits and vegetables. You can even personalize each skewer by adding the ingredients each family member likes.

I love these colorful beef and pepper skewers and the secret to their intense flavor is a generous amount of fresh rosemary. And fresh is key since dried rosemary won’t yield the same bright flavors. Choose a robust dry wine to serve as the base of your marinade, after all you will want to drink what is left with your meal.

ROSEMARY & RED WINE BEEF KABOBS

1 cup dry red wine

2 tablespoons honey

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 large handful fresh rosemary

1 pound beef, cut into bite sized cubes

1 large sweet onion

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 green bell pepper

  • Combine the wine, honey, black pepper, salt and rosemary in a large sealable plastic bag. Use your hands to kneed the mixture until the honey is dissolved.
  • Add the beef to the wine mixture, reseal the bag and refrigerate for 30 to 60 minutes.
  • When you are ready to cook, coat a gas grill with cooking spray and preheat to medium high heat.
  • Cut the peppers and onion into bite sized pieces.
  • Remove the beef from the marinade and discard the liquid.
  • Skewer the beef and vegetables onto metal skewers, alternating between meat and vegetables as desired.
  • Place the skewers over direct heat and grill, turning every two to three minutes until the meat is cooked to your liking. I cooked mine for 8 minutes.
  • Remove the skewers from the heat and serve.

Yields 6 kabobs

Rustic Garlic Chicken

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Here is an easy weeknight dinner idea from the great Maine food blog From Away. The first time I made this recipe I followed the directions to a tee but then next time I switched out chunks of boneless chicken breasts for the skin-on chicken thighs and added rosemary to the thyme and love these results even more. This version is definitely a keeper.

When looking at the ingredient list don’t let all of the garlic scare you. Yes you use two full heads of garlic but the cooked garlic infuses the chicken with a slightly sweet and mellow flavor that makes this dish so good. The sauce is so tasty that you are going to want to enjoy every bit of it so serve the chicken alongside orzo or egg noodles. Yum.

RUSTIC GARLIC CHICKEN

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 boneless, skinless chicken breasts, each cut into 3 pieces

Salt and freshly-ground black pepper

2 heads of garlic, separated and peeled

2 tablespoons flour

¾ cup white wine

1 cup low-sodium chicken broth

2 teaspoons fresh minced thyme leaves

1 teaspoon fresh minced rosemary

2 tablespoons butter

  • Preheat oven to 400.
  • Season the chunks of chicken on all sides with the salt and pepper.
  • Heat the oil in a large Dutch oven set over medium high heat.
  • Add the chicken and turning the pieces as needed, cook until lightly browned on all sides. Transfer the chicken to a plate.
  • Reduce heat to medium, then add garlic and cook, stirring regularly, until it begins to brown.
  • Add the flour to the pot, stir to coat, then return chicken pieces to the pot.
  • Transfer the pot to oven and bake for 15 minutes.
  • Remove pot from the oven and return to stove top.
  • Transfer the chicken pieces back out of the pan to a new plate.
  • Turn burner to medium-high and whisk in the wine, making sure to scrape all of the crusty bits off the bottom of the pan.
  • Add the chicken broth, thyme and rosemary, reduce the heat and simmer until sauce thickens, about five minutes.
  • Remove from heat, and swirl in butter. Taste and adjust salt and pepper if needed.
  • Return the chicken to the pan to re-warm and coat with the sauce before serving.
  • You can make the chicken ahead of time then keep it warm over low heat until ready to serve.


Serves 4

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