The smell of rosemary always reminds me of the holidays. It has such a wonderful flavor and smell and can be used to enhance many dishes. Here are a few that I love.
Wine Braised Rosemary Steak:
- 1 16-ounce 100% grass-fed beef steak
- Unrefined sea salt and freshly ground black pepper (to taste)
- 2 tbsp butter
- 4 to 6 garlic cloves (chopped fine)
- 1 branch fresh rosemary (plus more to garnish)
- 1 cup red wine (any will do)
- Pre-heat oven to 300 degrees Fahrenheit.
- Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
- Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
- Sear the steak in the hot fat about one minute on each side.
- Remove the skillet from the heat; add garlic and fresh rosemary needles.
- Deglaze the skillet with red wine.
- Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
- Serve with pan juices, garnished with additional rosemary.
*Recipe taken from the nourished kitchen: http://nourishedkitchen.com
Toasted Almonds with Rosemary & Herbs:
- 1 tablespoon organic, pasture raised butter
- 1 branch rosemary
- 2 sprigs thyme
- 2 cups blanched almonds
- 1/2 tsp fresh lemon zest
- 1/2 teaspoon unrefined sea salt
- Melt the butter in a skillet over medium heat. Drop in rosemary and thyme, and allow them to sizzle until they crisp. Then remove and discard the herbs.
- Toss the blanched almonds into the seasoned fat, stirring frequently, until they begin to brown and they release a deep nutty aroma.
- Using a slotted spoon, remove the almonds from the pan and spoon them into a bowl. Toss them gently, while still hot, with salt and lemon zest. Allow them to cool, and then serve
NOTE: You can trade out for any nut, cashews and pecans are particularly delicious.
*Recipe slightly adapted, from the nourished kitchen: http://nourishedkitchen.com
- 1 1/2 teaspoons raw local honey
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper (I like to add a little extra pepper + a dash or 2 of cayenne )
- 1/3 cup apple cider vinegar
- 2 teaspoons chopped rosemary
- 1 teaspoon lemon zest
- 1 clove chopped garlic
- 2/3 cup extra virgin oil
- Whisk the honey, salt, pepper, vinegar and chopped rosemary, lemon zest, and garlic together in a bowl.
- Slowly drizzle in the oil, whisking constantly, until thickened.
- Adjust the seasonings to taste.
- Store covered in the refrigerator for up to 1 week.
- It is preferable to bring it to room temperature before using.