spicy scampi with rosemary cannellini

spicy-scampi-cannellini-recipe

What’s your back pocket way to put dinner together when life has been too hectic? You know those days; when there’s no plan, not much fresh stuff in the refrigerator and hardly any energy left to think about cooking.

I can hear someone saying “I order takeout” – and I get that. I do too! After long days cooking for other people during my other job, there are many nights when I’m perfectly happy to leave dinner in the capable hands of Someone Else.

spicy-scampi-rosemary-cannellini-recipe

But there’s still something a lot more satisfying about cooking at home, creating a simple meal from what’s on hand. I rely on some basics to carry me through those days. I keep shrimp in the freezer, and along with a few other pantry staples - including cannellini beans, tomatoes and dried pasta or rice, dinner is served.

Defrosting the shrimp in a big bowl of water takes less than 15 minutes, and if your shrimp happen to be already peeled and deveined the rest of this recipe will take barely 15 minutes more.

Otherwise, if you’re able, make cooking a collaborative effort and employ a (hungry) kitchen helper to do the peeling while you open a bottle of wine and chop some rosemary.

Rosemary will keep in your fridge for a week or more and can survive indoors as a houseplant during the colder months, which in my book makes it a staple. It’s one of my favorite things in the world to smell and to cook with.

spicy-shrimp-cannellini-recipe

spicy scampi with rosemary cannellini

Serving Size: serves 4

Ingredients

  1. 1 pound jumbo (16-20 count) shrimp, peeled and deveined
  2. 1 tablespoon crushed garlic (3 or 4 cloves)
  3. 1 red chili pepper, finely chopped
  4. ½ - 1 teaspoon dried chili flakes
  5. Kosher salt
  6. 2 tablespoons olive oil
  7. 1 tablespoon each chopped fresh rosemary and Italian parsley
  8. 1 cup cooked or canned cannellini beans, drained
  9. ¼ cup canned tomato puree or passata; such as Pomi
  10. 2 tablespoons butter

Instructions

  1. Toss the shrimp in a bowl with the garlic, fresh and dried chili, ½ teaspoon salt and the olive oil.
  2. Place a medium (10-inch) skillet over medium high heat. When the pan is hot, add the shrimp mixture in one layer. Cook 1 minute; turn the shrimp over and toss in the herbs and cannellini. Stir in the tomato puree and ¼ cup water; bring to a simmer cook a few more minutes, until the shrimp are opaque and the sauce thickens slightly.
  3. Add the butter and swirl until it melts into the sauce. Taste for seasoning and add more salt if needed.
  4. Serve hot over cooked pasta or rice.
http://familystylefood.com/2013/02/spicy-scampi-with-rosemary-cannellini/

rosemary Lemon Polenta Cookies

Rosemary lemon polenta cookies
My go-to holiday cookie recipes are the ones that are the most unfussy. As much as I tend to be all hands-on in the kitchen, I possess a serious lack of patience when it comes to decorating food. Especially cookies, cakes and other sweet things- it’s just not my style. People who can spend hours on the finer details of beautiful desserts – I am in awe of them.

I’m pretty sure that same impatience gene seeps into other aspects of my life, but I’ll skip that story for now. All I can say is that yoga breathing is something I’m grateful to know and practice. Even with those deep breaths going in and out, I don’t see a future designing wedding cakes.

However, I do love to share some baking during the holidays and that’s why these cookies are a favorite. They have that rustic crunch from the cornmeal, an amazing lemon scent and a hit of piney-fresh rosemary.

Rosemary lemon polenta cookies

Rosemary Lemon Polenta Cookies

Yield: about 3 dozen cookies

Ingredients

  1. 10 tablespoons butter, softened
  2. ¾ cup granulated sugar
  3. 1 tablespoon freshly grated lemon zest
  4. 2 eggs, at room temperature
  5. ¼ teaspoon lemon extract (optional)
  6. 1 ½ cups all purpose flour
  7. ¾ cup coarse ground cornmeal (polenta)
  8. 2 teaspoons finely chopped fresh rosemary, plus a few sprigs for garnish
  9. 1 ½ teaspoons baking powder
  10. ¾ teaspoon fine sea salt
  11. ¼ cup pinenuts, plus extra for garnish
  12. Glaze:
  13. 1 cup powdered sugar
  14. 2 tablespoons heavy cream
  15. 2 teaspoons fresh lemon juice

Instructions

  1. Beat the butter and sugar in a standing mixer until light and fluffy, about 3 minutes on medium high speed. Add the lemon zest and the eggs, one at a time, beating until incorporated. Stir in the lemon extract, if using.
  2. Mix the flour, cornmeal, rosemary, baking powder and salt in a bowl until blended together.
  3. Add the dry mixture to the butter on low speed in 2 parts, just until the dough comes together. Stir in the pine nuts. Cover the bowl and refrigerate for an hour or two, until the dough is firm and scoopable.
  4. Heat the oven to 325 degrees and line 2 large baking sheets with parchment paper.
  5. Scoop the dough into tablespoon-sized balls (I like to use a cookie scoop) and arrange on the cookie sheets.
  6. Bake 12 minutes, or until the cookies are puffed and slightly golden on the edges. Cool the cookies on the baking sheet 5 minutes before transferring to a rack to cool completely.
  7. To make the glaze, stir together the powdered sugar, cream and lemon juice until smooth. Spread some glaze on each cookie; put a few rosemary sprigs and a pine nut on the top.
http://familystylefood.com/2012/12/rosemary-lemon-polenta-cookies/

Rosemary & Bittersweet Chocolate Quick Bread

rosemary-chocolate-bread-recipe

My favorite baking book this year has to be Good to the Grain: Baking with Whole Grain Flours. The recipes are wholesome, accessible and appealing; the photography has a warm, rustic simplicity that I love. When I browse through the book I want to make – and taste – just about everything in it.

I’ve been experimenting with switching out butter for olive oil in baking, which led to Olive Oil & Cocoa Brownies a few weeks ago. I’ve also had this recipe for Olive Oil Cake from Kim Boyce’s book flagged for months, and after making it a few times I can say it’s definitely a keeper.

These are perfect little breads to give as gifts, or to snack on when you crave a bite of something not-too-sweet.

rosemary-chocolate-bread-recipe

I have a special place for rosemary in my cooking, so any time I see an opportunity to highlight its distinctive piney-lemon character I jump in to explore.

The first time I baked this lightly sweet cake (to me it’s actually more of a quick bread than a cake), I threw in some freshly grated lemon zest. Lemon is a nice partner with the fruity taste of the olive oil and chocolate, but it got a little lost in there.

Next, I tried adding some ground coriander, a spice that has essential elements of citrus and balsam. You barely notice it in the background, but I think it naturally unites the slightly unusual pairing of chocolate with rosemary and olive oil.

I couldn’t help gilding the rosemary, so I sprinkled rosemary sugar leftover from my Italian Greyhounds over the tops just before putting them in the oven.

Rosemary & Bittersweet Chocolate Quick Bread

Yield: 1 standard loaf or 4 mini loaves

Ingredients

  1. 3/4 cup spelt flour (or use an equal amount of all purpose flour)
  2. 1 1/2 cups all-purpose flour
  3. 3/4 cup sugar
  4. 1 1/2 teaspoons baking powder
  5. 3/4 teaspoon kosher salt
  6. 1/2 teaspoon ground coriander
  7. 3 eggs
  8. 1 cup olive oil
  9. 3/4 cup milk
  10. 2 tablespoons chopped fresh rosemary
  11. 5 ounces bittersweet chocolate, chopped into 1/2-inch or smaller pieces
  12. Rosemary sugar

Instructions

  1. Position an oven rack to the middle position and heat oven to 350 degrees.
  2. Lightly coat 4 small loaf pans (5" x 2") or one regular loaf pan with olive oil. Place the pans on a baking sheet. If using a single loaf pan, you can skip the baking sheet.
  3. Put the flours, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.
  4. In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.
  5. Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.
  6. Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.
  7. Bake for 25-30 minutes for small loaves; 45- 50 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.
  8. Cool on a rack before slicing either warm or cool.
http://familystylefood.com/2011/04/rosemary-bittersweet-chocolate-quick-bread/