Tuesday, June 29, 2010

For the love of Rosemary

When rosemary comes into play, one can do no wrong. I love it fresh, dried, infused, fried anyway you can get it into my meal I will be pleased. Bonus points for getting it into chocolate!
Today I bought some fresh rosemary and made good use of it in tonight's dinner.

Rosemary Grilled Tofu with Pomegranate Reduction
5 Herb Potatoes
Roasted Green beans with Hazelnut butter

Grilled rosemary tofu-
1 block of extra firm tofu
1 large sprig of rosemary, picked from stem and minced
salt and pepper
Arugula for garnish

Pomegranate reduction-
2c pomegranate juice
1/4c brown sugar
2 tbl balsamic vinegar

Cut tofu in 1/2 inch triangles.
Sprinkle tofu generously with coarsely ground peppercorn, salt and rosemary.
Cook on a super hot grill for 10 minutes on each side. After 5 min rotate 90 degrees to obtain sweet grill marks. Set aside on a plate.
In a small sauce pan add pomegranate juice, brown sugar, and balsamic vinegar. Boil until reduced to about 1/4 cup, stirring occasionally, about 10 minutes.
Toss arugula with 1 tsp olive oil and 1/2 tsp balsamic vinegar.
Season to taste with salt.

Roasted green beans
1/2 lb green beans, ends picked off
2 Tbl Extra Virgin Olive Oil
salt and pepper

Hazelnut Butter
1/4c earth balance, softened
2 tbl shallot, finely chopped
1 tbl lemon zest
juice from 1/2 of a lemon
1/4c hazelnuts, toasted and chopped
salt and pepper

Preheat oven to 450 degrees. Line a sheet pan with foil and lay green beans on an even layer. Drizzle olive oil, salt and pepper on beans and toss. Roast in oven for 10 min or until slightly browned.

For Hazelnut butter- Combine all ingredients and refrigerate to firm back up

5 Herb Potatoes
1 shallot, chopped
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh oregano
1 large garlic clove, chopped
1 bay leaf, finely crumbled
1/2 cup olive oil
16 red new potatoes, scrubbed and patted dry

Half potatoes and drop in a large pot of cold, salted water. Bring to boil and boil until tender and ready to eat.
In a food processor, combine shallot, thyme, sage, oregano, garlic,
bay leaf, 3/4 teaspoon salt and 1/2 tsp pepper. Add the olive oil
and blend just until the shallot is finely chopped.
Drain potatoes and toss hot potatoes in herb and oil mixture.


  1. Shai Hulud just posted your blog, and THIS IS AWESOME! Looking forward to more recipes :)

    Thanks Carly!

  2. i heart your blog! thanks david a. for sending me here!


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