Do you have more rosemary than you know what to do with? The rosemary in the garden is exploding this year. Why not put it to good use? Here are some yummy recipes for a rosemary dinner.
Rosemary Rubbed Beef Steak
Beef Steak (the best you can find - filet mignon, tenderloin etc)
Rosemary - fresh and finely chopped
Garlic - fresh, peeled, and finely chopped
Kosher salt (or sea salt)
Pepper, freshly ground
Butter - unsalted
Rub the beef steak with the canola oil, rosemary, garlic, salt, and pepper. Allow to sit out for about an hour to absorb the flavors. Heat the oven to 425 degrees F. Heat some canola oil and butter in an ovenproof skillet and brown the steak on all sides. Place the skillet into the oven and cook to your desired level. Remove skillet from oven and let steak rest for 20 minutes.
Note that I have not given ingredient amounts. I usually only make this for one (my husband) as I'm vegetarian. I just "eye" the ingredients and use common sense.
This recipe is adapted from Saveur's Rosemary-Rubbed Beef Tenderloin.
Twice Baked Potatoes with Blue Cheese and Rosemary
2 Russet Potatoes
1/4 cup sour cream (or nonfat plain yogurt)
1/4 crumbled blue cheese
2 tablespoons butter
2 garlic cloves - peeled, minced
1 1/2 teaspoons rosemary - fresh, chopped
Preheat oven to 400 degrees F. Wash and scrub potatoes. Pierce potatoes with a fork all around. Rub potatoes with canola oil. Place potatoes into heated oven on top of a foil covered baking sheet. Bake until cooked through (about 1 hour - keep checking). Once potatoes are fully baked, remove them from oven to cool for a few minutes, leaving oven on.
Slice the upper portion of potatoes off and upper portion into bowl. Scoop out potato flesh and put into bowl, leaving potato skins in tact. Combine potato flesh, sour cream, blue cheese, butter, garlic, and rosemary with a fork. Scoop this back into the potato skins, heaping it on top. Place stuffed potatoes back into the oven and continue to bake for about 25 minutes.
This recipe is adapted from Food.com's Twice-Baked Potatoes With Blue Cheese and Rosemary.
Vegetarian Onions Baked with Rosemary and Cream
2 large onions
1 cup vegetable broth
2 tablespoons olive oil
Salt and freshly ground black pepper
Rosemary - fresh, chopped
1/4 cup heavy cream
Preheat oven to 425 degrees F. Remove outer skin from onion and slice in half. Cut off some of the onion ends so that they sit flat in a baking dish. Pour vegetable broth over onions. Drizzle olive oil over onions. Sprinkle salt, pepper, and rosemary over onions. Bake for 1 hour, basting occasionally. After one hour, remove from oven and pour cream over onions. Return to oven for about 20-25 minutes, basting occasionally.
This recipe was adapted from Saveur's Onions Baked with Rosemary and Cream.
I was going to pair this dinner with a portabella mushroom, but I'm glad I didn't because it would have been way too much food. I combined baking time for the entire dinner to save time and energy. Enjoy!