Post by Activities Director on Mar 16, 2010 11:27:51 GMT -5
Rosemary and Garlic Potatoes
2 1/2 pounds potatoes, scrubbed and halved or quartered, to approx. 1-2 inches in diameter
3-5 garlic cloves, peeled and diced
3 tablespoons olive oil (or less if on a fat-restricted diet)
4 teaspoons chopped fresh rosemary
salt and pepper to taste
Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Crusty Garlic and Rosemary Potatoes
from Bon Appetit
2 pounds potatoes, quartered
5 large garlic cloves, sliced thin lengthwise
2 Tbs. olive oil
3 tsp. chopped fresh rosemary
In a steamer set over boiling water, steam the potatoes, covered, for 8 to 10 minutes or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden. Add the potatoes, the rosemary and salt and pepper to taste and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Rosemary Lemonade
1 1/2 cups sugar
1 1/2 cups freshly squeezed lemon juice
zest from 2 of the squeezed lemons
2 sprigs of rosemary, at least 3 inches long
pinch salt
8 cups water
Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!
2 1/2 pounds potatoes, scrubbed and halved or quartered, to approx. 1-2 inches in diameter
3-5 garlic cloves, peeled and diced
3 tablespoons olive oil (or less if on a fat-restricted diet)
4 teaspoons chopped fresh rosemary
salt and pepper to taste
Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Crusty Garlic and Rosemary Potatoes
from Bon Appetit
2 pounds potatoes, quartered
5 large garlic cloves, sliced thin lengthwise
2 Tbs. olive oil
3 tsp. chopped fresh rosemary
In a steamer set over boiling water, steam the potatoes, covered, for 8 to 10 minutes or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden. Add the potatoes, the rosemary and salt and pepper to taste and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Rosemary Lemonade
1 1/2 cups sugar
1 1/2 cups freshly squeezed lemon juice
zest from 2 of the squeezed lemons
2 sprigs of rosemary, at least 3 inches long
pinch salt
8 cups water
Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!